All Title Author
Keywords Abstract


Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours

DOI: 10.4236/fns.2017.85037, PP. 535-550

Keywords: Coeliac Disease, Gluten-Free Cake, Sorghum Flour, Germination Chickpea Flour

Full-Text   Cite this paper   Add to My Lib

Abstract:

Gluten-free bakery products are produced for people suffering from celiac disease due to sensitivity to gluten. So, the aim of this work was to study the effect of partial substitution of rice flour at 20%, 30% and 40% with sorghum and germinated chickpea flours on rheological, physical, sensory properties and staling rate of prepared gluten-free cake. Obtained results showed that germinated chickpea flour had the highest contents of crude protein (23.62%), lipids (4.89%) and crude fibers (5.76%) as compared to other grain flours. Gradual increase in gelatinization temperature and decrease in maximum viscosity and setback were fond of cake batters with increasing the substituting levels of rice flour from 20% to 40% with sorghum or germinated chickpea flours in comparison to rice flour batter. No significant difference was observed in specific volume between rice cake and cake containing 20% of germinated chickpea and sorghum flours which given 2.71, 2.62 and 2.56 cm3/g, respectively. Data also revealed that gluten-free cake lightness (L*) and total intensity significantly increased with 40% of sorghum flour followed by 30 and 20% of sorghum flour. Substitution of 40% rice flour with germinated chickpea flour resulted in significant high in redness (a*), yellowness (b*) and chroma of gluten-free cake being 11.95, 33.72 and 35.77, respectively followed by substituted levels 30% and 20% which attributed to their natural yellow pigments compared with other investigated samples. Overall acceptability of gluten-free cakes was improved after adding 20, 30% of sorghum flour and 20% of germinated chickpea flour which being 90.7, 88.6 and 87.5, respectively compared to rice flour cake (88.4). Rice flour cake was more freshness than wheat flour cake and other treatments during storage duration. After 6 days, rice cake had significant high freshness (306.2%) followed by gluten-free cake samples with 20% of sorghum or germinated chickpea flours which given 294.5% and 289.4%, respectively. Generally, it could be concluded that the quality and nutritional properties of gluten-free

References

[1]  Lerner, A. (2010) New Therapeutic Strategies for Celiac Disease. Autoimmunity Reviews, 9, 144-147.
https://doi.org/10.1016/j.autrev.2009.05.002
[2]  Hill, I.D., Dirks, M.H., Liptak, G.S., Colletti, R.B., Fasano, A., Guandalini, S., et al. (2005) Guideline for the Diagnosis and Treatment of Celiac Disease in Children: Recommendations of the North American Society for Pediatric Gastroenterology, Hepatology and Nutrition. Journal of Pediatric Gastroenterology Nutrition, 40, 1-19.
[3]  Matos, M.E. and Rosell, C.M. (2011) Chemical Composition and Starch Digestibility of Different Gluten-Free Breads. Plant Foods for Human Nutrition, 66, 224-230.
https://doi.org/10.1007/s11130-011-0244-2
[4]  Torbica, A., Hadnadev, M. and Dapcevic, T. (2010) Rheological, Textural and Sensory Properties of Gluten-Free Bread Formulations Based on Rice and Buckwheat Flour. Food Hydrocolloids, 24, 626-632.
[5]  Helm, R.M. and Burks, A.W. (1996) Hypoallergenicity of Rice Protein. Cereal Foods World, 41, 839-843.
[6]  Ciacci, C., Maiuri, L., Caporaso, N., Bucci, C., Del Giudice, L., Rita Massardo, D., Pontieri, P., Di Fonzo, N., Bean, S.R., Ioerger, B. and Londei, M. (2007) Celiac Disease: In Vitro and in Vivo Safety and Palatability of Wheat-Free Sorghum Food Products. Clinical Nutrition, 26, 799-805.
[7]  Aharon, S., Badani, H., Galili, L., Hovav, R., Kapulnik, Y., Shomer, I. and Galili, S. (2012) Effects of Baking, Roasting and Frying on Total Polyphenols and Antioxidant Activity in Colored Chickpea Seeds. Food and Nutrition Sciences, 3, 369-376.
https://doi.org/10.4236/fns.2012.33053
[8]  FAOSTAT (2012).
http://faostat.fao.org/default.aspx
[9]  Muzquiz, M. and Wood, J.A. (2007) Antinutritional Factors. In: Yadav, S.S., Redden, B., Chen, W. and Sharma, B., Eds., Chickpea Breeding and Management, CAB International, Wallingford, 143-166.
https://doi.org/10.1079/9781845932138.006
[10]  Wood, J.A. and Grusak, M.A. (2007) Nutritional Value of Chickpea. In: Yadav, S.S., Redden, B., Chen, W. and Sharma, B., Eds., Chickpea Breeding and Management, CAB International, Wallingford, 101-142.
https://doi.org/10.1079/9781845932138.005
[11]  Cevallos-Casals, B.A. and Cisneros-Zevallos, L. (2010) Impact of Germination on Phenolic Content and Antioxidant Activity of 13 Edible Seed Species. Food Chemistry, 119, 1485-1490.
[12]  Herranz, B., Canet, W., Jiménez, M., Fuentes, R. and Alvarez, M.D. (2016) Characterization of Chickpea Flour-Based Gluten-Free Batters and Muffins with Added Biopolymers: Rheological, Physical and Sensory Properties. International Journal of Food Science & Technology, 51, 1087-1098.
https://doi.org/10.1111/ijfs.13092
[13]  Moore, M.M., Heinbockel, M., Dockery, P., Ulmer, H.M. and Arendt, E.K. (2006) Network Formation in Gluten-Free Bread with Application of Transglutaminase. Cereal Chemistry, 83, 28-36.
https://doi.org/10.1094/CC-83-0028
[14]  Lazaridou, A.D., Duta, M., Papageorgiou, N.B. and Biliaderis, C.G. (2007) Effects of Hydrocolloids on Dough Rheology and Bread Quality Parameters in Gluten-Free Formulations. Journal of Food Engineering, 79, 1033-1047.
[15]  Abdelghafor, R.F., Mustafa, A.I., Ibrahim, A.M.H., Chen, Y.R. and Krishnan, P.G. (2013) Effects of Sorghum Flour Addition on Chemical and Rheological Properties of Hard White Winter Wheat. Advance Journal of Food Science and Technology, 5, 1407-1412.
[16]  Fernandez-Orozco, R., Frias, J., Zielinski, H., Munoz, R., Piskula, M., Kozlowska, H. and Vidal-Valverde, C. (2009) Evaluation of Bioprocesses to Improve the Antioxidant Properties of Chickpeas. LWT-Food Science and Technology, 42, 885-892.
[17]  AOAC (2000) Official Methods of Analysis. 17th Edition, Association of Official Analytical Chemists International. Gaithersburg, MD.
[18]  Hagerman, A.E. (1987) Radial Diffusion Method for Determining Tannins in Plant Extracts. Journal of Chemistry Ecology, 13, 437-449.
https://doi.org/10.1007/BF01880091
[19]  Hamerstrand, G.E., Black, L.T. and Glover, J.D. (1981) Trypsin Inhibitors in Soy Products Modification of the Standard Analytical Procedure. Cereal Chemistry, 58, 42-45.
[20]  AACC (2000) American Association of Cereal Chemists. Approved Methods of the A.A.C.C. Published by the American Association of Cereal Chemists, 10th Edition, St. Paul, MN.
[21]  Levent, H. and Bilgiçli, N. (2011) Effect of Gluten-Free Flours on Physical Properties of Cakes. Journal of Food Science and Engineering, 1, 354-360.
[22]  Jyotsna, R., Prabhasankar, P., Indrani, D. and Rao, G.V. (2004) Improvement of Rheological and Baking Properties of Cake Batters with Emulsifier Gels. Journal of Food Science, 69, 16-19.
https://doi.org/10.1111/j.1365-2621.2004.tb17880.x
[23]  Bennion, E.B. and Bamford, G.S.T. (1997) The Technology of Cake Making. 6th Edition, Blacking Academic and Professional, Chapman & Hall, London, 112-120, 277, 285-288.
https://doi.org/10.1007/978-1-4757-6690-5
[24]  Francis, F.J. (1983) Colorimetry of Foods. In: Peleg, M. and Bagly, E.B., Eds., Physical Properties of Foods, The AVI Publishing Company Inc., Westport, CT, 105-123.
[25]  Snedecor, G.W. and Cochran, W.G. (1980) Statistical Methods. 7th Edition, Iowa State University Press, Ames, IA.
[26]  SAS, (1996) SAS/Stat Users Guide: Statistics, System for Windows. Version 4.10 (Release 6.12 TS level 0020), SAS Inst., Inc., Cary, NC.
[27]  Yousif, M.R.G. and Faid, S.M. (2014) Supplementation of Gluten-Free Bread with Some Germinated Legumes Flour. Journal of American Science, 10, 84-93.
[28]  Ranjbar, S., Movahhed, S., Nematti, N. and Sokotifar, R. (2012) Evaluation of the Effect of Carboxy Methyl Cellulose on Sensory Properties of Gluten-Free Cake. Research Journal of Applied Sciences, Engineering and Technology, 4, 3819-3821.
[29]  Kohajdová, Z., Karovicová, J. and Schmidt, S. (2011) Lupine Composition and Possible Use in Bakery—A Review. Journal of Food Science, 29, 203-211.
[30]  Maghaydah, S., Abdul-hussain, S., Ajo, R., Tawalbeh, Y. and Elsahoryi, N. (2013) Effect of Lupine Flour on Baking Characteristics of Gluten-Free Cookies. Advance Journal of Food Science and Technology, 5, 600-605.
[31]  Ghavidel, R.A. and Prakash, J. (2007) The Impact of Germination and Dehulling on Nutrients, Antinutrients, in Vitro Iron and Calcium Bioavailability and in Vitro Starch and Protein Digestibility of Some Legume Seeds. LWT-Food Science and Technology, 40, 1292-1299.
[32]  Babajide, J.M. and Olowe, S. (2013) Chemical, Functional and Sensory Properties of Water Yam—Cassava Flour and Its Paste. International Food Research Journal, 20, 903-909.
[33]  Jan, R., Seema, E., Saxena, D.C. and Singh, S. (2013) Pasting and Thermal Properties of Starch Extracted from Chenopodium album Grain. International Journal of Agriculture and Food Science Technology, 4, 981-988.
[34]  Shevkani, K., Kaur, A., Kumar, S. and Singh, N. (2015) Cowpea Protein Isolates: Functional Properties and Application in Gluten-Free Rice Muffins. LWT-Food Science and Technology, 63, 927-933.
[35]  Lee, M.H., Hettiarachchy, N.S., McNew, R.W. and Gnanasambandam, R. (1995) Physicochemical Properties of Calcium-Fortified Rice. Cereal Chemistry, 72, 352-355.
[36]  Shevkani, K., Kaur, A., Singh, G., Singh, B. and Singh, N. (2014) Composition, Rheological and Extrusion Behaviour of Fractions Produced by Three Successive Reduction Dry Milling of Corn. Food and Bioprocess Technology, 7, 1414-1423.
https://doi.org/10.1007/s11947-013-1194-5
[37]  Ouazib, M., Dura, A., Zaidi, F. and Rosell, C.M. (2016) Effect of Partial Substitution of Wheat Flour by Processed (Germinated, Toasted, Cooked) Chickpea on Bread Quality. International Journal of Agricultural Science and Technology, 4, 8-18.
https://doi.org/10.12783/ijast.2016.0401.02
[38]  Kim, C.S. and Walker, C.E. (1992) Interactions between Starches, Sugars and Emulsifiers in High-Ratio Cake Model Systems. Cereal Chemistry, 69, 206-212.
[39]  Khalil, A.H. (1998) The Influence of Carbohydrate-Based Fat Replacers with and without Emulsifiers on the Quality Characteristics of Low Fat Cake. Plant Foods for Human Nutrition, 52, 299-313.
https://doi.org/10.1023/A:1008096031498
[40]  Gomez, M., Oliete, B., Rosell, C.M., Pando, V. and Fernandez, E. (2008) Studies on Cake Quality Made of Wheat-Chickpea Flour Blends. LWT-Food Science and Technology, 41, 1701-1709.
[41]  Hussein, A.M.S., Hegazy, N.A. and Ibrahim ,T.A.A. (2012) Production and Evaluation of Gluten-Free Cakes. Australian Journal of Basic and Applied Sciences, 6, 482-491.
[42]  Xu, L. and Diosady, L.L. (2000) Interactions between Canola Proteins and Phenolic Compounds in Aqueous Media. Food Research International, 33, 725-731.
[43]  Man, S., Pnucean, A., Muste, S. and Pop, A. (2015) Effect of the Chickpea (Cicer arietinum L.) Flour Addition on Physicochemical Properties of Wheat Bread. Bulletin UASVM Food Science and Technology, 72, 41-49.
https://doi.org/10.15835/buasvmcn-fst:11023
[44]  Farcas, A.C, Socaci, S.A., Tofana, M., Muresan, C., Mudura, E., Salanta, L. and Scrob, S. (2014) Nutritional Properties and Volatile Profile of Brewer’s Spent Grain Supplemented Bread. Romanian Biotechnological Letters, 19, 9705-9714.
[45]  Preichardt, L.D., Vendruscolo, C.T., Gularte, M.A. and Moreira, A.S. (2011) The Role of Xanthan Gum in the Quality of Gluten-Free Cakes: Improved Bakery Products for Coeliac Patients. International Journal of Food Science and Technology, 46, 2591-2597.
https://doi.org/10.1111/j.1365-2621.2011.02788.x

Full-Text

comments powered by Disqus