Volume 19, Issue 125 (2022)
FSCT 2022, 19(125): 205-223 |
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Alizadeh-Bahaabadi G, lakzadeh L, Forootanfar H, Akhavan H. Optimization and evaluation of quality characteristics of gluten-free bread based on quinoa flour containing xanthan gum and laccase enzyme during storage. FSCT 2022; 19 (125) :205-223
URL: http://fsct.modares.ac.ir/article-7-57560-en.html
URL: http://fsct.modares.ac.ir/article-7-57560-en.html
1- PhD. student, Department of Food Science and Technology, Islamic Azad University, Shahreza Branch,
2- Assistant Professor, Department of Food Science and Technology, Islamic Azad University, Shahreza Branch, Shahreza, Iran ,llakzadeh@yahoo.com
3- Professor, Pharmaceutical Sciences and Cosmetic Products Research Center, Kerman University of Medical Sciences, Kerman, Iran
4- Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
2- Assistant Professor, Department of Food Science and Technology, Islamic Azad University, Shahreza Branch, Shahreza, Iran ,
3- Professor, Pharmaceutical Sciences and Cosmetic Products Research Center, Kerman University of Medical Sciences, Kerman, Iran
4- Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
Abstract: (1711 Views)
Celiac disease is the most common disease caused by gluten consumption and the only way to prevent it is to use gluten-free foods. The aim of this study was to optimization the formulation of gluten-free bread based on quinoa flour, laccase enzyme, and xanthan gum. For this purpose, the sensory properties and texture of bread under the influence of independent variables including quinoa flour (0-50%), xanthan gum (0-0.5%), and laccase enzyme (0-2 units of enzyme activity per gram of flour (U/g) were evaluated using the response level method based on the central composite design. Then some qualitative characteristics of gluten-free bread sample in optimal conditions were compared with the control sample (gluten-free bread containing rice and corn flours without quinoa flour, laccase enzyme, and xanthan gum) for 7 days of storage. The results showed that quinoa flour and laccase enzyme had a significant effect on sensory properties including crust color, porosity, taste, aroma, firmness, and overall acceptibility (p<0.05) of breads. While the effect of quadratic level of gum on overall acceptibility as well as the interaction of laccase enzyme and xanthan gum on bread firmness was significant (p<0.05). The optimal bread formulation consisted of 40% quinoa flour, 0.46% xanthan gum, and 2 U/g laccase enzyme. Comparison of the gluten-free optimal sample with the control gluten-free sample showed that the enthalpy and peak temperature of the control bread was higher than the optimal bread, which indicates more staleness. In terms of textural properties and sensory evaluation, the optimal sample was significantly better than the control sample. However, in terms of L* color indice, the control sample showed higher values (p<0.05).
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2021/12/1 | Accepted: 2022/03/14 | Published: 2022/07/1
Received: 2021/12/1 | Accepted: 2022/03/14 | Published: 2022/07/1
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