Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Investigation on Replacing Sucrose by Enzymatic Sorghum Malt Flour in Gluten-Free Rice Cake

Authors
bahareh sahraiyan 1
Seyed Ali Mortazavi 2
Mahdi Karimi 3
Farideh Tabatabaei yazdi 2
Mohebbat Mohebbi 2
1 Ph.D, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
2 Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
3 Associate professor of Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran.
10.22034/FSCT.19.131.247
Abstract
Today various sweeteners are competing with sucrose in food market. They are creating acceptable sweetness and preserving technological and sensory properties of the product. In this study enzymatic sorghum malt use as sucrose replacer in gluten-free rice cake production. For this purpose, moisture, specific volume, porosity, crust color values, firmness and sensory properties were evaluated. The results showed that with increasing substitution of sucrose by enzymatic sorghum malt, moisture content and a* increased. However, falling the moisture content in sample containing malt flour were lower than control during the storage (1week) was with the lapse of time a week after bake a cake, malt flour contains less moisture loss in samples from the control samples. The results also showed enzymatic sorghum malt increased the softness of texture and able to prevent hardening of the texture during storage. In addition, the results indicated that the sample that 40% sucrose had been replaced with malt flour had the highest porosity, specific volume and L* value. Also this sample was equal in sweetness to control and the judges taste the sample was superior in other features. Thus, according to the results we can say that an enzymatic sorghum malt can be used as a natural sweetener, especially in celiac disease is needed products.
Keywords
Sweetener
Malt flour
Celiac
Gluten-free cake

Subjects

[1] Martin, F.W. 1985. Sorghum. In: CRC Handbook of Tropical Food Crops: CRC Press, Inc., Ohio, USA.
[2] Lopez, A.C.B., Pereira, A.J.G., and Junqueira, R.G. 2004. Flour mixture of rice flour, corn and cassava starch in the production of gluten free white bread. Braz Arch Biol Technology, 47: 63-70.
[3] Purseglove, I. W. 1972. Tropical crops. Monocotyledons: Longman. Pp: 259-286.
[4] Martínez., C.S, Salvador, A., and Sanz, T. 2014. Comparison of different polyols as total sucrose replacers in muffins: Thermal, rheological, texture and acceptability properties. Food Hydrocolloids, 35: 1-8.
[5] Pareyt, B., Goovaerts, M., Willem, F.B., and Delcour, J. A. 2011. Arabinoxylan oligosaccharides (AXOS) as a potential sucrose replacer in sugar-snap cookies. LWT - Food Science and Technology, 44: 725-728.
[6] Sidhu, J.S., Al-saqer, J.M., Al-hooti, S., and Alothman, A. 2007. Quality of pan bread made by replacing sucrose with datesyrup produced by using pectinase/cellulase enzymes. Plant Foods for Human Nutrition,58: 1–8.
[7] Gallagher, E., O’Brien, C.M., Scannell, A.G.M., and Arendt, E.K. 2013. Evaluation of sugar replacers in short dough biscuit production. Journal of Food Engineering, 56: 261–263.
[8] Aghamohammadi, B., Ghiyasi Tarzi, B., Honarvar, M., and Delkhosh, B. 2012. The effect of molasses as a sugar replacer on physicochemical and sensory characteristics of oil cake. Journal of Food Science and Technology, 4(2): 37-45 [in Persian].
[9] Karimi, M., and Sheikholeslami, Z. 2010. The role of barley malt powder on bread quality improvement. Monthly news, analysis, research, 5(42): 32-33 [in Persian].
[10] Turabi, E., Sumnu, G., and Sahin, S. 2008. Rheological properties and quality of rice cake formulated with different gums and an emulsifier blend. Food Hydrocolloids, 22: 305-312.
[11] Naghipour, F., Habibi Najafi, M.B., Karimi, M., Haddad Khodaparast, M.H., Sheikholeslami, Z., and Sahraiyan, B. 2012 a. Production of sorghum gluten free cake by guar and xanthan gum for coeliac disease. National Conference on Biotechnology, Biochemistry and Bioengineering. Yazd [in Persian].
[12] Naghipour, F., Habibi Najafi, M.B., Karimi, M., Haddad Khodaparast, M.H., Sheikholeslami, Z., and Sahraiyan, B. 2012. Application sorghum flour in free gluten cake production. National Conference of Iranian Agricultural Research Strategy. Islamic Azad University, Takestan branch [in Persian].
[13] AACC. 2000. Approved Methods of the American Association of Cereal Chemists, 10th Ed., Vol. 2. American Association of Cereal Chemists, St. Paul, MN.
[14] Haralick, R. M., K. Shanmugam., and Dinstein, I. 1973. Textural features for image classification. IEEE Transactions of ASAE, 45(6): 1995-2005.
[15] Sun, D. 2008. Computer vision technology for food quality evaluation. Academic Press, New York.
[16] Ronda F.Oliete B. Gomez M. Caballero P. and Pando V. 2011. Rheological study of layer cake batters made with soybean protein isolate and different starch sources. Journal of Food Engineering 112: 272-277.
[17] Rajabzadeh, N. 1991. Iranian Flat Bread Evaluation. Pp. 1-50, Iranian Cereal and Bread Research Institute, Publication no.71, Tehran, Iran.
[18] Gacula, J. R., and Singh. 1984. Statistical methods in food and consumer research. Academic press Inc. U.S.A. 360-366.
[19] Rajabzadeh, N. 2010. Bread production technology and production management, Tehran Publication.
[20] Ghayour asli, M.A., Haddad Khodaparast, M.H., and Karimi, M. 2008. Effect of Alpha amylase and Ascorbic acid on rheological properties of dough and specific volume of strudel bread. Journal of Food Science and Technology, 47-55 [in Persian].
[21] Maghsoudlo, Y., Keshiri, M., Aghajani, N., and Daraiee Garmekhani, A. 2010. Malt, production technology, applications and quality control. Mahdis Mehr Publications in collaboration with the University of Agricultural Sciences and Natural Resources, Gorgan [in Persian].
[22] Octaviani, V., and Weibiao, Z. 2007. Frozen bread dough: Effect of freezing storage and dough improvers. Journal of Cereal Science, 45: 1-17.
[23] Makinen, O.E., and Arendt, E.K. 2012. Oat malt as a baking ingredient- A comparative study of the impact of oat, barley and wheat malts on bread and dough properties. Journal of Cereal Science, 56: 747-75.
[24] Kocheki, A., Mortazavi, A., Nasiri Mahalati, M., and Karimi, N. 2006. Effect of three types of emulsifiers and α- amylase enzymes on bread staling reduction. Journal of Science and Technology of Agriculture and Natural Resources, 10(3): 233-246 [in Persian].
[25] Adewale, I.O., Agumanu, E.N., and Oith Okoronkwo, F.I. 2006. Comparative studies on α- amylase from malt maize (Zea mays), millet (Eleusine coracana) and sorghum (sorghum bicolor). Carbohydrate Polymers, 66: 71-74.
[26] Khalil, A.H., Mamsour, H., and Dawoud, M. 2000. Influence of malt on rheological and baking properties if wheat cassava composite flours. Lebensm Wiss Technology, 33(3): 159-164.
[27] Yarmand, M.S., and Seyedin Ardebili, S.M. 2005. Effect of gluten and barley malt on staling and quality of bread. Journal of Iran Agricultural Sciences, 36(3): 591-602.
[28] Martin, M.L., Zeleznak, K.J., and Hseney, R.C. 1991. A mechanism of bread firming, role of starch hydrolyzing enzymes. Cereal Chemistry, 68: 503-511.
[29] Purlis, E., and Salvadori, V. 2009. Modeling the browning of bread during baking. Food Research International, 42: 865-870.
[30] Koliandris, A., Lee, A., Ferry, A., Hill, S., and Mitchell, J. 2008. Relationship between structure of hydrocolloid gels and solutions and flavor release. Food Hydrocolloids, 22: 623–630.
[31] Boland, B., Buhr, K., Giannouli, P., and van Ruth, S.M. 2004. Influence of gelatin, starch, pectin and artificial saliva on the release of 11 flavor compounds from model gel systems. Food Chemistry, 86: 401–411.