Optimization xanthan gum, Roselle seed and egg white powders levels based on textural and sensory properties of gluten-f
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ORIGINAL ARTICLE
Optimization xanthan gum, Roselle seed and egg white powders levels based on textural and sensory properties of gluten-free rice bread Soheila Zarringhalami1
•
Ali Ganjloo1 • Zohreh Mokhtari Nasrabadi1
Revised: 6 June 2019 / Accepted: 3 July 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract A response surface methodology based on Box– Behnken design was deployed to optimize gluten–free bread formulation based on rice flour. Roselle seed powder (15, 25 and 35%), egg white powder (10, 20 and 30%) and xanthan gum (0.5, 0.75 and 1%) were selected as independent variables. The purpose of the optimization was to achieve maximum porosity and sensory properties as well as minimum hardness of bread samples. The results showed that the Roselle seed and egg white powders had a significant effect (p B 0.05) on hardness, porosity and sensory characteristics of bread. However, xanthan gum did not show a significant effect (p [ 0.05) on sensory properties. The design revealed the optimum formulation for gluten-free rice bread with low crumb firmness and improved porosity and sensory values by using 0.73, 30 and 25% of xanthan gum, Roselle seed and egg white powders, respectively. In addition, the optimized gluten– free bread showed higher nutritional properties in terms of total protein, ash, oil and fiber contents as well as lower staling rate compared to the control. Keywords Egg white powder Gluten–free bread Response surface methodology Roselle seed powder Xanthan gum
& Soheila Zarringhalami [email protected] 1
Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, P.O. Box 45371-38791, Zanjan, Iran
Introduction Celiac disease is an autoimmune reaction to eating gluten, a protein matrix found in dough prepared from wheat, barley or rye flours (Rosell et al. 2014). When people with celiac disease consume food products containing gluten, the immune system reaction to the protein gradually damages the villi in their small intestine. As a result, the body can’t absorb the vitamins, minerals, and other nutrients. These people are therefore at risk of malnutrition and can develop some related diseases (Cureton and Fasano 2009). Unfortunately, a strict, lifelong gluten–free diet is the only way to treat celiac disease (Moore et al. 2006). Several studies have been done on gluten free products especially, bread, based on different oil seeds, cereal or pseudo cereal flours such as rice, corn, sorghum, amaranth and quinoa (Lazaridou et al. 2007; Gadallah et al. 2016; Ferreira et al. 2016; Phongthai et al. 2017; Ozturk and Mert 2018; Moazeni et al. 2018). Rice flour is widely considered among other used flours in gluten free bread formulation because of high nutritional value, not allergic and being colorless (Fabian and Ju 2011). However, lack of gluten in the flour creates several problems in bread structure. Gluten, a continuous protein network that forms during mixing of flour with water, produces strong and elastic dough with gas hold
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