Document Type : Complete scientific research article
Authors
1
1Ph.D. student, Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Islamic Republic of Iran
2
Professor, Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
3
Associate Professor, Department of Food Quality Control and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Islamic Republic of Iran
4
4Assistant Professor, Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Islamic Republic of Iran.
5
Assistant Professor, Agricultural Engineering Research Institute, Agricultural Engineering, Education and Extension (AREEO), Karaj, Iran
Abstract
Background: The demand for gluten-free products has increased as the number of people with celiac disease rises and consumers tend to eliminate allergenic proteins from their diet. Therefore, the aim of this study is to formulate, produce and evaluate the quality characteristics of enzyme-modified gluten-free Fermi pasta based on rice flour and pseudo-cereals.
Materials and methods: Enzyme-modified gluten-free pasta sample using a mixture of 25 % rice flour and 75 % semi-cereal flour in equal proportions (chia, teff, quinoa, amaranth and buckwheat) with different weight percentages of the enzyme transglutaminase (0, 500, 1000, 2000 and 4000 ppm) and 0.5 % by weight of xanthan gum. The commercial control sample was made from wheat flour. Color properties were examined in the CIELab system, texture based on average hardness, breakage and the ratio of breakage to hardness in the uniaxial compression test, performance by measuring average glaze count and bake count, and sensory properties including appearance, color, aroma, taste and texture in a 5-point hedonic test.
Results: The results showed that as the enzyme concentration increased, the color brightness index (L*) in the cooked sample increased and the b* and a* indices remained unchanged (p<0.05), resulting in an increase in the whiteness of the product and final yellowness. With the increase of the amount of enzyme, the hardness and breakage of the samples increased and decreased significantly (P<0.05). The highest level of hardness and breakage of enzyme-modified gluten-free pasta was related to the treatment containing 4000 ppm and without enzyme (zero ppm), respectively. By increasing the amount of enzyme, the glaze number decreased and the baking number of the samples increased significantly (P<0.05). The highest level of stiffness and breakage of gluten-free pasta modified with enzyme was related to the treatment containing 4000 ppm and without enzyme (zero ppm), respectively. By increasing the amount of enzyme, the number of glazes decreased and the number of baking samples increased significantly (P<0.05). The highest number of glazing and cooking number of gluten-free pasta modified with enzyme was related to the treatment without enzyme (zero ppm) and 2000 ppm of enzyme, respectively. The highest level of overall desirability of gluten-free pasta modified with enzyme was related to the treatment containing 2000 ppm of enzyme.
Conclusion: Enzyme-modified gluten-free pasta based on optimal amounts of pseudo cereal flour is a product with properties similar to commercial pasta. The increase of transglutaminase enzyme in the formulation has a positive effect on the chemical-functional properties, baking and texture characteristics, although it causes a drop in the colorimetric indices and whiteness of the product. Considering that none of the treatments included all the desired positive effects, pasta containing 2000 ppm transglutaminase enzyme was chosen as the ideal sample.
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