Effect of heat-moisture treatment of proso millet grain on physicochemical properties of flour and produced cookies

Authors
Gorgan University of Agricultural Sciences and Natural Resources
Abstract
Today, production and improvement of the quality of gluten-free products for Celiac patients are one of the major challenges in the food industry. Physical modification methods such as heat-moisture and microwave treatments can be used to improve the performance of flour and gluten-free products in the baking industry. The goal of this study was to investigate the effects of heat-moisture treatment at three relative humidity (RH) levels of 10, 15, 20% at 90 and 110 °C, to improve the quality of grain millet, and different ratios of of millet flour: rice flour (50:50, 25:75, 15:85) to be used in the formulation of gluten-free cookie. In this regard, physicochemical characteristics of millet (moisture, fat, protein, ash, fiber), flour (water absorption, oil absorption, color) and cookie (diameter, thickness, spread ratio, color, texture) were investigated. The results showed that the heat-moisture treatment had a significant effect on water holding capacity and oil absorption capacity of the samples (p<0.05), in a direct and reverse trend, respectively. Using flour from treated seeds in the gluten-free cookie improved baking loss, water activity, texture parameters, and sensory acceptance. By increasing heat-moisture treatment, the amount of baking loss, water activity and hardness of cookies decreased. Heat-moisture treatment had a significant effect (p˂0.05) on the spreadability and color of the cookies. Increase in the intensity of the treatment led to higher spreadability and darker color with high redness value The Sensory evaluation also showed that texture scores were high for most cookies made from treated millet flour, but the cookie obtained from the 25% replacement level of millet flour under 90 °C and 10% moisture content had the lowest score in the texture.
Keywords

Subjects


[1]. Foschia, M., Horstmann, S., Arendt, E. K., & Zannini, E. (2016). Nutritional therapy–facing the gap between coeliac disease and gluten-free food. International journal of Food Microbiology, 239, 113-124.
[2]. Sumnu, G., Koksel, F., Sahin, S., Basman, A., & Meda, V. (2010). The effects of xanthan and guar gums on staling of gluten‐free rice cakes baked in different ovens. International journal of food science & technology, 45(1), 87-93.
[3]. Matos, M. E., Sanz, T., & Rosell, C. M. (2014). Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins. Food Hydrocolloids, 35, 150-158.
[4]. Schober, T. J., Messerschmidt, M., Bean, S. R., Park, S. H., & Arendt, E. K. (2005). Gluten‐free bread from sorghum: quality differences among hybrids. Cereal Chemistry, 82(4), 394-404.
[5]. Rosell, C. M. (2009). Enzymatic manipulation of gluten-free breads. Gluten-free food science and technology, 83-98.
[6]. Gómez, M., & Martínez, M. M. (2016). Changing flour functionality through physical treatments for the production of gluten-free baking goods. Journal of Cereal Science, 67, 68-74.
[7]. Zavareze, E.R., Dias, A.R.G. (2011). Impact of heat-moisture treatment and annealing in starches: A review. Carbohydrate Polymer, 82: 317-328.
[8]. Chung, H.-J., Cho, A., & Lim, S.-T. (2014). Utilization of germinated and heat-moisture treated brown rices in sugar-snap cookies. LWT-Food Science and Technology, 57(1), 260-266.
[9]. Chung, H.-J., Cho, A., & Lim, S.-T. (2012). Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle. LWT-Food Science and Technology, 47(2), 342-347.
[10]. AACC, I. (2000). Approved Methods of the AACC. Association of Cereal Chemists, St. Paul.
[11]. Puncha-arnon, S., & Uttapap, D. (2013). Rice starch vs. rice flour: Differences in their properties when modified by heat–moisture treatment. Carbohydrate Polymers, 91(1), 85-91.
[12]. Diniz, F. M., & Martin, A. M. (1997). Optimization of nitrogen recovery in the enzymatic hydrolysis of dogfish (Squalus acanthias) protein. Composition of the hydrolysates. International journal of food sciences and nutrition, 48(3), 191-200.
[13]. AOAC. (2005) Official methods of analysis of the association of official analytical chemists ǁ. Arlington, VA: Association of Official Analytical Chemists.
[14]. Dhankhar, P., & Tech, M. (2013). A study on development of coconut based gluten free cookies. International Journal of Engineering Science Invention, 2(12), 10-19.
[15]. Šarić, B. M., Nedeljković, N. M., Šimurina, O. D., Pestorić, M. V., Kos, J. J., Mandić, A. I.,. Mišan, A. Č. (2014). The influence of baking time and temperature on characteristics of gluten free cookies enriched with blueberry pomace. Food and Feed Research, 41(1), 39-46.
[16]. Zoulias, E. I., Piknis, S., & Oreopoulou, V. (2000). Effect of sugar replacement by polyols and acesulfame‐K on properties of low‐fat cookies. Journal of the Science of Food and Agriculture, 80(14), 2049-2056.
[17]. Krishnan, R., Dharmaraj, U., Manohar, R. S., & Malleshi, N. (2011). Quality characteristics of biscuits prepared from finger millet seed coat based composite flour. Food chemistry, 129(2), 499-506.
[18]. Taylor, T., Fasina, O., & Bell, L. (2008). Physical properties and consumer liking of cookies prepared by replacing sucrose with tagatose. Journal of food science, 73(3), S145-S151.
[19]. Steffe, J. F. (1996). Rheological methods in food process engineering: Freeman press.
[20]. Bassinello, P. Z., de GC Freitas, D., Ascheri, J. L. R., Takeiti, C. Y., Carvalho, R. N., Koakuzu, S. N., & Carvalho, A. V. (2011). Characterization of cookies formulated with rice and black bean extruded flours. Procedia Food Science, 1, 1645-1652.
[21]. Jan, R., Saxena, D. C., & Singh, S. (2016). Physico-chemical, textural, sensory and antioxidant characteristics of gluten–Free cookies made from raw and germinated Chenopodium (Chenopodium album) flour. LWT-Food Science and Technology, 71, 281-287.
[22]. Devisetti, R., Ravi, R., & Bhattacharya, S. (2015). Effect of hydrocolloids on quality of proso millet cookie. Food and Bioprocess Technology, 8(11), 2298-2308.
[23]. Khamthong, P., & Lumdubwong, N. (2012). Effects of heat-moisture treatment on normal and waxy rice flours and production of thermoplastic flour materials. Carbohydrate Polymers, 90(1), 340-347.
[24]. Berton, B., Scher, J., Villieras, F., & Hardy, J. (2002). Measurement of hydration capacity of wheat flour: influence of composition and physical characteristics. Powder Technology, 128(2-3), 326-331.
[25]. Rao, M. S., Manohar, R. S., & Muralikrishna, G. (2004). Functional characteristics of non-starch polysaccharides (NSP) obtained from native (n) and malted (m) finger millet (ragi, Eleusine coracana, indaf-15). Food chemistry, 88(3), 453-460.
[26]. Vidya, S., Ravi, R., & Bhattacharya, S. (2013). Effect of thermal treatment on selected cereals and millets flour doughs and their baking quality. Food and Bioprocess Technology, 6(5), 1218-1227.
[27]. Kinsella, J. (1982). Relationships between structure and functional properties of food proteins. Food proteins, 1, 51-103.
[28]. Tabara, A., Nakagawa, M., Ushijima, Y., Matsunaga, K., & Seguchi, M. (2015). Effects of heat treatment on oil-binding ability of rice flour. Bioscience, biotechnology, and biochemistry, 79(10), 1629-1634.
[29]. Li, J., Chen, Z., Guan, X., Liu, J., Zhang, M., & Xu, B. (2008). Optimization of germination conditions to enhance hydroxyl radical inhibition by water-soluble protein from stress millet. Journal of Cereal Science, 48(3), 619-624.
[30]. Eisa, H. (2006). The effect of using gluten free flours on the palatability, texture and water activity of white chocolate chip Macadamia Nut Cookies. Individual project written report. Food and nutrition, 453.
[31]. Abdullah, N., Nawawi, A., & Othman, I. (2000). Fungal spoilage of starch-based foods in relation to its water activity (aw). Journal of Stored Products Research, 36(1), 47-54.
[32]. Einhorn-Stoll, U., Hatakeyama, H., & Hatakeyama, T. (2012). Influence of pectin modification on water binding properties. Food Hydrocolloids, 27(2), 494-502.
[33]. Duta, D. E., & Culetu, A. (2015). Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies. Journal of Food Engineering, 162, 1-8.
[35]. Jeong, S., Kang, W.-S., & Shin, M. (2013). Improvement of the quality of gluten-free rice pound cake using extruded rice flour. Food Science and Biotechnology, 22(1), 173-180.
[36]. Budžaki, S., Koceva Komlenić, D., Lukinac Čačić, J., Čačić, F., Jukić, M., & Kožul, Ž. (2014). Influence of cookies composition on temperature profiles and qualitative parameters during baking. Croatian journal of food science and technology, 6(2), 72-78.
[37]. Bourne, M. (2002). Food texture and viscosity: concept and measurement: Elsevier.
[38]. Pareyt, B., Talhaoui, F., Kerckhofs, G., Brijs, K., Goesaert, H., Wevers, M., & Delcour, J. A. (2009). The role of sugar and fat in sugar-snap cookies: Structural and textural properties. Journal of Food Engineering, 90(3), 400-408.
[39]. Pyler, E. (1988). Enzymes in baking. Baking, science and technology, 1, 132-183.
[40]. Chevallier, S., Colonna, P., Della Valle, G., & Lourdin, D. (2000). Contribution of major ingredients during baking of biscuit dough systems. Journal of Cereal Science, 31(3), 241-252.
[41]. Mancebo, C. M., Picón, J., & Gómez, M. (2015). Effect of flour properties on the quality characteristics of gluten free sugar-snap cookies. LWT-Food Science and Technology, 64(1), 264-269.
[42]. Hadnađev, T. R. D., Torbica, A. M., & Hadnađev, M. S. (2013). Influence of buckwheat flour and carboxymethyl cellulose on rheological behaviour and baking performance of gluten-free cookie dough. Food and Bioprocess Technology, 6(7), 1770-1781.
[43]. HadiNezhad, M., & Butler, F. (2009). Effect of flour type and dough rheological properties on cookie spread measured dynamically during baking. Journal of Cereal Science, 49(2), 178-183.
[44]. Torbica, A., Hadnađev, M., & Dapčević, T. (2010). Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocolloids, 24(6-7), 626-632.
[45]. Tsen, C., Bauck, L., & Hoover, W. (1975). Using surfactants to improve the quality of cookies made from hard wheat flours. Sage, 2(63), 6.
[46]. Hoseney, R., Wade, P., & Finley, J. (1988). Soft wheat products. Wheat chemistry and technology, 2, 407-456.
[47]. Hoseney, R., & Rogers, D. (1994). Mechanism of sugar functionality in cookies. The science of cookie and cracker production, 1, 203-225.
[48]. Yamazaki, W., T. (1959). The application of heat in the testing of flours for cookie quality. Cereal Chemistry, 36(1), 59-69.
[49]. Yamazaki, W. T. (1955). The concentration of a factor in soft wheat flours affecting cookie quality. Cereal Chemistry, 32(1), 26-37.
[50]. Yamazaki, W. (1962). Laboratory testing of flours and cookie quality research. Cereal Sci. Today, 7(4), 98.
[51]. Zucco, F., Borsuk, Y., & Arntfield, S. D. (2011). Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes. LWT-Food Science and Technology, 44(10), 2070-2076.
[52]. Ameur, L. A., Mathieu, O., Lalanne, V., Trystram, G., & Birlouez-Aragon, I. (2007). Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures. Food chemistry, 101(4), 1407-1416.
[53]. Zanoni, B., Peri, C., & Bruno, D. (1995). Modelling of browning kinetics of bread crust during baking. LWT-Food Science and Technology, 28(6), 604-609.

[54]. Ramı́rez-Jiménez, A., Guerra-Hernández, E., & Garcı́a-Villanova, B. (2003). Evolution of non-enzymatic browning during storage of infant rice cereal. Food chemistry, 83(2), 219-225.
[55]. Takahashi, T., Miura, M., Ohisa, N., Mori, K., & Kobayashi, S. (2005). Heat treatments of milled rice and properties of the flours. Cereal Chemistry, 82(2), 228-232.
[56]. Marston, K., Khouryieh, H., & Aramouni, F. (2016). Effect of heat treatment of sorghum flour on the functional properties of gluten-free bread and cake. LWT-Food Science and Technology, 65, 637-644.
[57]. Manley, D. (2011). Manley’s technology of biscuits, crackers and cookies: Elsevier.
[58]. Wade, P. (1988). Biscuits, cookies, and crackers: Elsevier applied science.
[59]. Moskowitz, Howard R, & Krieger, Bert. (1995). The contribution of sensory liking to overall liking: An analysis of six food categories. Food Quality and Preference, 6(2), 83-90.