Effect of pomegranate peel, guar gum and hemicellulase enzyme on the properties of gluten- free sponge cake based on wheat starch

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 2, Volume 14, Issue 2 - Serial Number 50, May and June 2018, Pages 217-228   

Document Type: Research Article

DOI: 10.22067/ifstrj.v1395i0.58355

Authors

Sepideh Etezazian; Mohammad Fazel^* ; Hajar Abbasi

Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad, Iran.

Abstract

Introduction: Sponge cake is one of the most demanded and consuming grain products, but due to its gluten content, it is not usable for patients with celiac disease. In recent years, gluten-free products have gained a great attraction. However, producing gluten-free products has several difficulties such as lack of gluten viscoelastic network protein constituents, lower technological quality and advent of some quality problems in production including low volume and weak texture. Some compounds such as certain enzymes and gums with the aim of improving the texture, mouth feeling and general acceptance, as well as imitating viscoelastic properties of gluten could be employed in the formulation of gluten-free products to make them acceptable for the celiac patients. For this purpose, guar gum is used widely as a thickener and stabilizer for producing gluten-free products. Also, addition of enzymes to grains produce could help in increasing the holding water capacity, improving softness and dough flexibility, enhancing texture and final product’s volume. Furthermore, notwithstanding widely researches on the cake, comparing to other production, this production has low nutrition values yet. So, enriched cakes with dietary fiber and natural antioxidants, is one of the goals of the industry. The researches has shown that dried, powdered and extracted pomegranate peel has rich fiber, bioactive materials and high antioxidative characteristics. Therefore, the main purpose of the present research is to study the effect of replacing the pomegranate peel (0-12 %), Guar gum (0-1.5 %) and Hemicellulase enzyme (0-90 ppm), respectively on the physiochemical properties.

Material &Methods: Moisture content measurement of moisture by oven, density by using rapeseed seeds displacement method, hardness (STM 200 device), color index of crumb and crust by using CIE Lab colorimetric system that measure L* (brightness), a* (redness) and b* (yellowish), antioxidant activity with spectrophotometery method in 517 nm wavelength, and sensory properties of gluten-free sponge cake based on wheat starch. In association with sensory test,30 panelists was used for checking desirability of mouth texture, appearance texture, smell and taste, color, after-taste and general acceptance with six point hedonic test that they rated samples from most agreeability to most un agreeability. For this aim, the statistical plan of response surface method (RSM) of central composite design (CCD) with three variables and four central points were used and the texture test was applied four times and the other tests were applied three times. For this purpose the Design-Expert 7.0.0 software was utilized for determining of optimum point (a point in which the minimum density and hardness that this parameters considered as a blank in the cake limits), Duncan examination was used for comparing the average of data and analyze of data was implemented with SPSS 16 software.

Results & Discussion: The results have shown that increasing the percentage of pomegranate peel in the formulation, density and bright and yellowish cakes were decreased and moisture, a* index, DPPH and hardness were increased. From the other hand, increasing the amount of replacing the gum caused to increase density, moisture and hardness. Adding the enzyme had effect in decreasing the light of crust and increasing density and color index in the crust of the cake. Totally was determined pomegranate peel had more effect on the antioxidant activity, density, hardness and colorful properties. Guar gum had fewer effect on this parameters and played most important roll on moisture of cakes. About enzyme can say it didn’t have significant effect on properties of cakes. Then, the optimum points has been defined via the software that the amounts of pomegranate peel and the guar gum were estimated at 9.1 and 0.56 %respectively, and the amount for hemicellulase enzyme calculated as 0 ppm. After that, the properties of the optimum cake were compared with blank cake and in addition to previous tests, sensory test was also performed. Moreover moisture and hardness of optimum cake was investigated in during of 14 days storage (days of 1, 7 and 14).The results have shown the physical, chemical and texture properties of optimum cake were largely similar to the blank samples and the main difference was in taste sensory properties of pomegranate peel that will corrected with the use of flavor agents. Over time, also, moisture was decreased and hardness was increased primarily and decreased later in both of blank and optimum sample. Therefore, gluten-free cake based on wheat starch with 9.1 percent pomegranate peel and 0.56 percent guar gum can be used, that only doesn’t have adverse effect on its properties, but also is acceptable for celiac patient.

Keywords

Gluten-free Sponge Cake; Pomegranate Peel; Guar gum; Hemicellulase Enzyme; Celiac

References

استاندار ملی ایران شماره 2705. 1389. غلات و فرآورده‌های آن-روش اندازه‌گیری رطوبت. مؤسسه استاندارد و تحقیقات صنعتی ایران.

ایوبی، ا.، حبیبی ﻧﺠﻔﯽ، م.ب. و کریمی، م.، 1387، تاثیر اﻓﺰودن ﮐﻨﺴﺎﻧﺘﺮه ﭘﺮوﺗئین آب پنیر (WPC) و صمغ‌های ﮔﻮار و زاﻧﺘﺎن ﺑﺮ ﺧﺼﻮصیات کیفی و فیزیکوشیمیایی کیک روﻏﻨﯽ، ﻣﺠﻠﻪ پژوهش‌های ﻋﻠﻮم و ﺻﻨﺎیع غذایی ایران، 4، 46-33.

جعفری، م.، 1393، تولید کیک غنی‌شده با فیبر‌های سیب و سیب‌زمینی و ارزیابی خصوصیات فیزیکی و شیمیایی آن. پژوهشگاه علوم و فناوری اطلاعات ایران.

فضلى، ر.، نظرنژاد، ن. و ابراهیم زاده، م.ع.، 1392، ارزیابى میزان فنل و فلاونوئید تام و فعالیت آنتى اکســیدانى پوست درختان راش، ممرز، و صنوبر، مجله منابی طبیعی ایران، 3، 350-339.

نقی پور، ف.، کریمی، م.، حبیبی نجفی، م.ب.، حداد خداپرست، م.ح.، شیخ الاسلامی، ز.، قیافه داودی، م. و صحرائیان، ب.، 1390، بررسی امکان تولید کیک بدون گلوتن با استفاده از آرد سورگوم و صمغ های گوار و گزانتان، فصل‌نامه علوم و صنایع غذایی، 41، 141-127.

AACC. 2000. Approved Methods of the American Association of Cereal Chemists. 11th Ed, (74-09).

Cam, M., Cihat, I., Cyer, N. & Erdog, F., 2014, Pomegranate peel phenolics: Microecapsulation, storage stability and potential ingredient for functional food development, LWT-Food Science and Technology, 55, 117–123.

Cam, M. & Hisil, Y., 2010, Pressurized water extraction of polyphenols from pomegranate peels, Food Chemistry, 123, 878–885.

Demirkesen, I., Mert, B., Sumnu, G. & Sahin, S., 2010, Rheological properties of gluten-free bread formulation, Journal of Food Engineering, 96, 295-303.

Gomez, M.F., Ronda, P.A., Caballero, C.A. & Rosell, C.M., 2005, Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes, Food Hydrocolloid, 21(2), 167-173.

Guarda, A., Rossel, C.M., Benedito, C. & Galotto, M.J., 2003, Different Hydrocolloids as bread improvers and antistaling agents, Food Hydrocolloids, 2, 241-247.

Gulart, M.A., Hera, E., Gomez, M. & Rosell, C.M., 2012, Effect of different fibers on batter and gluten-free layer cake properties, LWT-Food Science and Technology, 48(2), 209-214

Haarasilta, S., Pullinen, T., Tammersalo, I., Vaisanen, S. & Franti, H., 1993, Method of improving the production process of cereal products by enzyme addition, United State Patent, 9, 517-527.

Hilhorst, R., 1999, Baking performance, rheology and chemical composition of wheat dough and gluten affected by xylinase and oxidative enzymes, Journal of Food Science, 64, 808–813.

Jeltema, M.A., Zabik, M.E. & Thiel, L.J., 1983, Prediction of cookie quality from dietary fiber components, Cereal Chemistry, 60, 227–230.

Kanatt, S.R., Chander, R. & Sharma, A., 2010, Antioxidant and antimicrobial actives of pomegranate peel extract improves the shelf life of chicken products, International Journal of Food Science and Technology, 45, 216–222.

Kim, J.H., Lee, H.J., Lee, H.S., Lim, E.J., Imm, J.Y. & Suh, H.J., 2012, Physical and Sensory Characteristics of Fiber-enriched Sponge Cakes Made with Opuntia humifusa, LWT Food Science and Technology, 47, 478-484.

Law, B.A. & Whitehurst, R., 2002, Enzymes in food technology, Sheffield Academic Press, P, 1-30.

Le-Bail, A., Nicolitch, C. & Vuillod, C., 2010, Fermented frozen dough: impact of pre-fermentation time and of freezing rate for a pre-fermented frozen dough on final volume of the bread, Food Bioproc Technol, 3(2),197-203.

Lee, K.Y., Park, S.Y. & Lee, H.G., 2011, Effect of oat β-glucan and its oxidised derivative on the quality characteristics of sponge cake, International Journal of Food Science & Technology, 46, 2663-2668.

Li, Y., Guo, C., Yang, J., Wei, J., Xu, J. & Cheng, S., 2006, Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract, Food Chemistry 96, 254-260.

Mastakidou, A. & Blekas Gand Paraskevopoulou, A., 2010, Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil, LWT-Food Science and Technology, 43, 949-957.

Meilgaard, M., Civille, G.V. & Carr, B.T., 1999, Sensory evaluation techniques, New York. CRC Press.

Popper, L., 2004, Enzymes in biscuit, cracker and wafer production, Asia Pacific Food Industry, 16(3), 28-32.

Sariciban, C. & Tahsin Yilmaz, M., 2010, Modelling the effects of processing factors on the changes on cokorparameters of cooked meatballs using response surface methodology, Journal of World Applied Sciences, 9, 14-22.

Srivastava, P., Indrani, D. & Singh, R.P., 2014, Effect of dried pomegranate (Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits, International Journal of Food Sciences and Nutrition, 65, 827-834.

Wang, J. & Rosell, C., 2002, Effect of addition of different fibers on wheat dough performance and bread quality, Food Chemistry, 79, 221-226.

Yaseen, E.I., Herald, T.J., Aramouni, F.M. & Alavi, S., 2005, Rheological properties of selected gum solutions, Food Research International, 38(2), 111–119.