Effect of broad bean (Vica faba.L) protein concentrate and xanthan gum on the properties of rice batter and cake.

Document Type : Complete scientific research article

Authors

1 M.Sc Student of food science and technology, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran

2 Associate Professor of food science and technology, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran

3 Assistant Professor of food science and technology, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran

4 Student of food Industry at Shahid Rajaei Gonbadkavos College, Gonbadkavos, Iran

Abstract

Abstract
Background and objectives: Nowadays, replacing gluten is one of the challenging issues in cereal field. Since gluten-free products do not have desirable textural and sensory characteristics, using compounds such as proteins and gums can help to improve the quality of them. Proteins and hydrocolloids can mimic the viscoelastic properties of gluten to some extent. Legumes are important and inexpensive food resources rich in protein and can compensate for the lack of lysine amino acid in cereals. Thus, they are considered as a good food supplement for cereals. Broad bean is one of the legumes rich in protein (25-32% protein) and is considered as a suitable source for the production of protein concentrate. Xanthan gum is also one of the most effective hydrocolloids used in gluten-free products. The aim of this research work is to evaluate the effect of broad bean protein concentrate (BPC) and xanthan gum on physicochemical properties of rice batter and cake.
Materials and methods: In the present study, BPC was extracted by acidic-alkaline method and was then added to the batter formulation at three levels of 0, 7.5, 15 % with xanthan gum at three levels of 0, 0.15, 0.3%. Physicochemical properties of the batter including specific gravity and viscosity were evaluated. Physicochemical and sensory properties of cake including porosity, volume, baking loss, hardness and sensory properties were evaluated.
Results: Results of the batter analysis showed that viscosity was reduced by increasing the amount of BPC and xanthan and no significant difference was observed in specific gravity of samples. Results of the cake analysis revealed that hardness was increased and porosity, volume and baking loss were reduced by increasing the amounts of BPC and xanthan. Results of the sensory evaluation showed that there was no significant difference between the treatments in the parameters of crust and crumb color, hardness and porosity; and the panelists assigned lower score to the treatments containing 15% of bean protein concentrate (BPC) regarding the texture and flavor. In terms of total acceptance, the panelists assigned the highest score to the control sample and the sample containing 7.5% broad bean protein concentrate (BPC) and 0.3% xanthan.
Conclusion: In general, high amounts of broad bean protein concentrate (BPC) and xanthan gum led to a significant increase in batter viscosity which resulted in an increase in hardness and a decrease in volume and porosity of the cake by creating high water absorption, but led to a decrease in baking loss of the cakes, which is economically favorable. According to the obtained results, cake with 7.5% BPC and 0.3 % xanthan was the best treatment in terms of sensory and quality characteristics.
Keywords: Gluten-free cake, rice flour, batter, broad bean protein concentrate, xanthan.

Keywords

Main Subjects

References

  1. Eckert, E., Wismer, W., Waduthanthri, K., Babii, O., Yang J., Chen, L. 2018. Application of Barley‐and Lentil‐Protein Concentrates in the Production of Protein‐Enriched Doughnuts. Journal of the American Oil Chemists' Society. 95: 8. 1027-1040.
  2. Turabi, E., Sumnu, G and Sahin, S. 2010. Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens. Food hydrocolloids.  24: 8. 755-762.
  3. Stantiall, S.E. and Serventi, L. 2018. Nutritional and sensory challenges of gluten-free bakery products: a review. International journal of food sciences and nutrition. 69: 4. 427-436.
  4. Gallagher, E., Gormley, T.R., Arendt, E.K. 2004. Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science & Technology. 15:3-4. 143-152.
  5. Preichardt, L.D., Vendruscolo, C.T., Gularte, M.A., Moreira, A.D.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 & technology. 46:12. 2591-2597.
  6. L’Hocine, L., Martineau Côté, D., Achouri, A., Wanasundara, J. P., Loku Hetti Arachchige, G. W. 2020. Broad Bean (Faba Bean) Pulses. Springer. 27-54.
  7. Belghith‐Fendri, L., Chaari, F. Kallel, F., Zouari‐Ellouzi, S., Ghorbel, R., Besbes, S., Ellouz‐Chaabouni, S., Ghribi‐Aydi, D. 2016. Pea and broad bean pods as a natural source of dietary fiber: the impact on texture and sensory properties of cake. Journal of Food Science. 81:10. C2360-C2366.

8.Negash, C., Belachew, T., Henry, C.J., Kebebu, A., Abegaz, K., Whitin, S.J. 2014. Nutrition education and introduction of broad bean based complementary food improves knowledge and dietary practices of caregivers and nutritional status of their young children in Hula, Ethiopia. Food and Nutrition Bulletin. 35: 4. 480-486.

9.Taleby, H., and Ghiafeh Davoodi, M. 2015. Improvement physicochemical, textural and sensory properties of gluten free sponge cake by ultrasound and soy protein isolate. J. of  Food Science and Technology. 69:14. 195-204. (In Persian)

10.Abbaszadeh, F., Alami, M., Sadeghi Mahoonak, A., and Kashaninejad, M.  2016.  The effect of sweet almond protein concentrate and xanthan gum on the properties of gluten free cakes.J. of Food Science and Technology. 81: 15. 163- 176. (In Persian)

11.Andrade, F., Albuquerque, P., Moraes, G., Farias, M., Teixeira-Sá, D., Vicente, A., and Carneiro-da-Cunha, M. 2018. Influence of hydrocolloids (galactomannan and xanthan gum) on the physicochemical and sensory characteristics of gluten-free cakes based on fava beans (Phaseolus lunatus). Food & function.  9: 12. 6369-6379.

12.Naghipour, F., Karimi, M., Habibi Najafi, M.B., Hadad Khodaparast, M.H., Sheikholeslami, Z., Ghiafeh Davoodi, M., and Sahraiyan, B. 2013. Investigation on production of gluten free cake utilizing sorghum flour, guar and xanthan gums. J. of Food Science and Technology. 41: 10. 127-139. (In Persian)

13.Makri, E., Papalamprou, E., and Doxastakis, G. 2005. Study of functional properties of seed storage proteins from indigenous European legume crops (lupin, pea, broad bean) in admixture with polysaccharides. Food Hydrocolloids. 19:3. 583-594.

14.Alami, M., Rahbari, M., and Avazsufiyan, A. 2017. Rheological properties of sponge cake based on the rice and wheat germ flour. Food Processing and Preservation Journal. 10: 1. 17-32.

15.Ashwini, A., Jyotsna, R., and Indrani, D. 2009. Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake. Food Hydrocolloids.  23:3. 700-707.

16.AACC. 2000. Approved Methods of the American Association of Cereal Chemists (10 ed). St. Paul, MN.

17.Turabi, E., Sumnu, G. and Sahin, S. 2008. Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend. Food hydrocolloids, 22: 2. 305-312.

18.Marco, C., & Rosell, C. M. 2008. Breadmaking performance of protein enriched, gluten-free breads. European food research and technology. 227:4. 1205-1213.

19.Sung, M.J., Park, Y.S., and Chang, H.G. 2006. Quality characteristics of sponge cake supplemented with soy protein concentrate. Food Science and Biotechnology. 15: 6. 860-865.

20.Ronda, F., Oliete, B., Gómez, M., Caballero, P. A., and Pando, V. 2011. Rheological study of layer cake batters made with soybean protein isolate and different starch sources. Journal of Food Engineering. 102: 3. 272-277.

21.Mirarab Razi, S., Motamedzadegan, A., Shahidi, S.A., Rashidinejad, A. 2020. The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer. Journal of Food and Bioprocess Engineering. 3:1. 61-68.

22.Torkamani Miyanji, M., Salehifar, M., Fadae Noghani, V. 2022. Extraction of protein from Tarom rice bran and its use in the production of gluten-free cakes. Iranian Journal of Food Science and Technology. 124: 19. 91-99. (In Persian)

23.Kouhsari, F., Emam Jomeh, Z., and Yarmand, M.S. 2019. The effect of the sugar replacement with stevia and adding chia seed flour and chickpea protein isolated on qualitative and rheological properties of gluten-free muffin prepared from rice flour. Iranian Journal of Biosystems Engineering. 3: 50. 657-670. (In Persian)

24.Kırbaş, Z., Kumcuoglu, S., and Tavman, S. 2019. Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties. Journal of Food Science and Technology. 56:2. 914-926.

25.Moradi, L., Shahidi, F., and Koocheki, F. 2019. Gluten Free Sponge Cake Production Based on Jujube Flour Mix and Soy Protein Isolate. Ferdowsi University of Mashhad Faculty of Agriculture. (In Persian)

26.Salehi, F. 2019. Improvement of gluten‐free bread and cake properties using natural hydrocolloids: A review. Food science & nutrition. 7: 11. 3391-3402.

27.Ammar, I., Gharsallah, H., Brahim, A.B., Attia, H., Ayadi, M., Hadrich, B., and Felfoul, I. 2021. Optimization of gluten free sponge cake fortified with whey protein concentrate using mixture design methodology. Food Chemistry. 343: 12. 84-57.

28.Majzoobi, M., Ghiasi, F., Habibi, M., Hedayati, S., and Farahnaky, A. 2013. Influence of soy protein isolate on the quality of batter and sponge cake. J. of Food Processing and Preservation, 38:3. 1164-1170. (In Persian)

29.Jahanbakhshi, R., and Ansari, S. 2020. Physicochemical properties of sponge cake fortified by olive stone powder. Journal of Food Quality.

30.Shaabani, S., Yarmand, M.S., Kiani, H., and Emam-Djomeh, Z. 2018. The effect of chickpea protein isolate in combination with transglutaminase and xanthan on the physical and rheological characteristics of gluten free muffins and batter based on millet flour. LWT. 90. 362-372.

31.Paesani, C., Bravo-Núñez, A., and Gómez, M. 2021. Effect of stabilized wholegrain maize flours on the quality characteristics of gluten free layer cakes. LWT. 135: 109- 959.

32.Singh, M., and Mohamed, A. 2007. Influence of gluten soy protein blends on the quality of reduced carbohydrates cookies. LWT-Food Science and Technology. 40: 2. 353-360.

33.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: 2. 927-933.

34.Ghaemi, P., Arabshahi Delouee, S., Alami, M., and Hosseini Ghaboos, S.H. 2022. Effect of whey protein concentrate, soy protein isolate, and basil seed gum on some physicochemical and sensory properties of rice flour based gluten-free batter and cake. 127: 19. 139-154.

35.Lin, M., Tay, S. H., Yang, H., Yang, B., and Li, H. 2017. Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians. Food Chemistry. 229. 663-673

36.Shevkani, K., and Singh, N. 2014. Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch‐based gluten‐free muffins. International Journal of Food Science & Technology. 49: 10. 2237-2244.

Food Processing and Preservation Journal
Volume 14, Issue 4
January 2023
Pages 111-124

Files

Share

How to cite

Statistics