Use of different proportions of rice milling fractions as strategy for improving quality parameters and nutritional prof
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ORIGINAL ARTICLE
Use of different proportions of rice milling fractions as strategy for improving quality parameters and nutritional profile of gluten-free bread C. E. Genevois1,4 • M. S. Greno´vero1 • M. F. de Escalada Pla2,3
Revised: 16 August 2020 / Accepted: 8 October 2020 Association of Food Scientists & Technologists (India) 2020
Abstract The growing consumer exigency and the lack of gluten-free (GF) bakery products with good technological and nutritional characteristics in the market have increase the need of researching in this area. Few studies have analysed the simultaneous influence of different flour fractions from rice dry milling to formulate GF bread and its effects on rheology and product quality. The aim of this study was to characterize the chemical and physical properties of rice milling fractions (flour, coarse, bran); and to evaluate the effect of these fractions on rheology, and quality of GF bread. High fibre content (31.5%) and good hydration and functional properties demonstrated the suitability of bran for food development. A mixture design with three components was used. Pasting parameters, bread specific volume (BSV), firmness and colour intensity (Chr) responses were fitted to linear and quadratic polynomial models. The presence of bran in the blends reduced almost all pasting parameters. The optimal mixture proportion was flour:coarse:bran (45:35:20), presenting a BSV 1.7 ± 0.1 cm3/g; firmness 0.23 ± 0.01 MPa, and Chr 23.8 ± 0.4. A portion (50 g) of GF bread increased four times the dietary
fibre intake. The utilization of different rice fractions to formulate GF bread improved the product quality and enhance the nutritional profile. Keywords Rice by-products Celiac disease Non-celiac gluten sensitivity Dietary fibre Functional ingredients Abbreviations CD Celiac disease GF Gluten-free aw Water activity q Apparent density t Specific volume OHC Oil holding capacity SC Swelling capacity WHC Water holding capacity WRC Water retention capacity BSV Bread specific volume Chr Chroma PPMC Pearson product–moment correlation
Introduction & M. F. de Escalada Pla [email protected] 1
Facultad de Bromatologı´a, Universidad Nacional de Entre Rı´os, Presidente Pero´n 64 (2820) , Gualeguaychu´, Entre Rı´os, Argentina
2
Departamento de Industrias, Facultad de Ciencias Exactas Y Naturales, , Universidad de Buenos Aires, Buenos Aires, Argentina
3
Instituto de Tecnologı´a de Alimentos Y Procesos Quı´micos (ITAPROQ), CONICET-Universidad de Buenos Aires, Buenos Aires, Argentina
4
CONICET, Buenos Aires, Argentina
The ingestion of gluten from diet could induce several gastrointestinal disorders, including celiac disease (CD), allergy to wheat (WA) and non-celiac gluten sensitivity (NCGS). CD is an immune-based enteropathy triggered by ingestion of gluten in genetically susceptible individuals resulting from the interaction between genetic and environmental factors, which affects approximately 1% of the population. In NCGS, individuals develop adverse reactions after the inges
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