Evaluation of the effect of cheese powder and ultrasonic wave on physicochemical and sensory properties of gluten-free oil cake

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 1, Volume 17, Issue 4 - Serial Number 70, September and October 2021, Pages 423-435   

Document Type: Research Article

DOI: 10.22067/ifstrj.v17i4.86707

Authors

Bahareh Sahraiyan¹; Fatemeh Pourhaji^{* 2}; Behrooz Alizadeh Behbahani³

¹Food Quality and Safety Research Department, ACECR, Khorasan Razavi Branch, Iran.

²Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

³Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.

Abstract

Introduction: Celiac disease leads to the malabsorption of nutrients and damage to intestinal mucosa. High nutritional value is one of the advantages of dairy powders, associated with their high calcium, protein and essential amino acid contents. Research has shown that such powders boost the gluten quasi-network by forming interfacial films. They are also able to increase the moisture, improve the organoleptic properties, and retard the staling of gluten-free bakery products. In addition, it has been reported that ultrasonic waves can accelerate the oxidation and increase the aeration, volume, porosity and moisture content of bakery products. They can also reduce the hardness and improve the color of such products, thus resulting in the enhancement of their quality and marketability. Consequently, the aim of this study was to improve the appearance, flavor and texture of the gluten-free cake based on rice, germinated quinoa and potato flour using cheese powder at 0, 3, 6 and 9% and ultrasound intensity of 0, 30 and 70% for 5 min.
 
Material and methods: In this study, cheese powder at 0, 3, 6 and 9% and ultrasound intensity of 0, 30 and 70% for 5 min were used to improve the quality of gluten-free cupcake. Control cake formulation had 70 g rice flour, 15 g germinated quinoa flour, 15 g potato flour, 52 g sugar, 50 g water, 36 g egg, 36 g oil, 12 g invert syrup, 2 g baking powder, 0.2 g vanilla, 1.5 g guar gum and 0.5 g xanthan gum. Moisture, specific volume, firmness, crust and crumb color, sensory properties, porosity and scanning electron microscopy (SEM) (with 100× magnification) were evaluated. To study the effect of processing parameters on color components of gluten-free cupcake, the RGB color space images were converted to L*a*b space. For determination of gluten-free cupcake porosity using image analysis, the color images were first gray scaled and then thresholded using isodata algorithm. The porosity was measured from the ratio of white to the total numbers of pixels. Results were reported as the average of three replications. In order to assess significant differences among samples, a complete randomized design of triplicate analyses of samples was performed using the Mini-Tab17. Turkey’s new multiple range tests were used to study the statistical differences of the means with 95% confidence.
 
Result and discussion: Results revealed that moisture content increased as the cheese powder and ultrasound intensity were elevated. Cheese powder caused the moisture content to increase by boosting the gluten quasi-network and ultrasonic waves brought about this phenomenon by dissociating the polymeric chains of starch molecules and forming hydrogen bonds between water molecules and free hydroxyl groups. The sample containing 6% cheese powder sonicated at 30% intensity had higher specific volume (4/4 Cm³/g) and porosity (31.2%) as well as lower hardness (3.4 and 4.4 N after 2 hours and one week respectively) compared with other samples. Cheese powder, by boosting the gluten quasi-network and improving the dough elastic properties, and ultrasound, through enlarging the air bubbles present in the dough, caused an increase in the porosity, specific volume and softness. The results also indicated that the rise in the cheese powder content up to 6% led to an increase in the L* value (from 44.9 to 53.5) and up to 9% in the a* value (from 2.6 to 8.4) of the gluten-free cupcake crust. On the other hand, the results demonstrated that as the ultrasonic intensity was increased, the L* value of the gluten-free cupcake crumb also increased (from 60.3 to 77.9), while its b* value was reduced (from 17.3 to 7.9). This could be due to the aeration and oxidation acceleration which resulted in the increased whiteness and decreased yellowness of the cake crumb. Finally, the findings of sensory evaluation showed the preference of the samples containing 3 and 6% cheese powder sonicated at 30% intensity (4.2 and 4.4 score). The SEM and binary images of the preferred samples also confirmed the integrity of the internal structure and the gluten quasi-network of these samples, compared with the control.

Keywords

Evaluation of the effect of cheese powder and ultrasonic wave on physicochemical and sensory properties of gluten; free oil cake

References

رحیمی، ش.، شیخ الاسلامی، ز. و سیدین اردبیلی، س. م. 1398. بررسی تأثیر صمغ بومی بارهنگ کبیر () بر کیفیت و خواص حسی کیک روغنی کم چرب ترکیبی (گندم-کینوآ). علوم و صنایع غذایی، شماره 88، دوره 16، صفحات 134-123.

رجبی محمدآباد، م.، شیخ الاسلامی، ز. و الماسی، م. 1398. بررسی سطوح متفاوت صمغ فارسی (زدو) بر بافت، ریزساختار و ویژگی‏های حسی کیک روغنی زعفرانی. علوم و صنایع غذایی، شماره 97، دوره 16، صفحات 148-137.

صحرائیان، ب.، کریمی، م. و شیخ الاسلامی، ز. 1397. بررسی عملکرد صمغ دانه شاهی در مقایسه با گزانتان بر خصوصیات بافتی و تصویری کیک روغنی بدون گلوتن (برنج-ذرت). مجله تحقیقات مهندسی صنایع غذایی، دوره 17، شماره 2، شماره پیاپی 65، صفحات 14-1.

صحرائیان، ب. 1391. بررسی امکان تولید نان بدون گلوتن با استفاده از سورگوم، پودر پنیر، صمغ های گوار، کربوکسی متیل سلولز و بالنگوشیرازی. پایان نامه کارشناسی ارشد علوم و صنایع غذایی، دانشگاه فردوسی مشهد، دانشکده کشاورزی.

AACC. 2000. Approved Methods of the American Association of Cereal Chemists, 10th Ed., Vol. 2. American Association of Cereal Chemists, St. Paul, MN.

Ahlborn, G. J., Pike, O. A., Hendrix, S. B, Hess, W. M. & Huber, C, S. 2005. Sensory, mechanical and microscopic evaluation of staling in low protein and gluten free bread. Cereal Chemistry, 82: 328-335.

Barcenas, M. E. & Rosell, M. 2003. Effect of freezing and frozen storage on the staling of part-baked bread. Food Research International, 36:863-869.

Belitz, H. D. & Grosch, W. 1987. Food Chemistry. Springer Verlag: New York.

Boland, B., Buhr, K., Giannouli, P. & Van Ruth, S. M. 2004. Influence of gelatin, starch, pectin and artificial saliva on the release of 11 flavor compounds from model gel systems. Food Chemistry, 86(3): 401-411.

Chen, C. L., Li, P. Y., Hu, W. Y., Lan, M. H., Chen, M. J. & Chen, H. H. 2008. Using HPMC to improve crust crispness in microwave-reheated battered mackerel nuggets: water barrier effect of hpmc. Food Hydrocolloids, 22: 1337-1344.

Crockett, R., Ie, P. & Vodovotz, Y. 2011. Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread. Food Chemistry, 129(1): 84-91.

Dehghan Nasiri, F., Mohebbi, M., Tabatabaee Yazdi , F., & Haddad Khodaparast, M. H. 2011. Kenetic modeling of mass transfer during deep fat frying of shrimp nugget prepared without a pre-frying step. Food and Bioproducts Processing, 89(3): 241-247.

Furlan, L. T. R., Padilla, A.P., and Campderrs, M. E. 2015. Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix. Food Chemistry, 170: 257-264.

Gallagher, E., Kunkel, A., Gormley, T.R., & Arendt, E. 2003. The effect of dairy and rice powder addition on loaf and crumb characteristics and shelf life (intermediate and long term) of gluten – free bread stored in modified atmosphere. Food Research Technology, 218: 44-48.

Jalali, M., Sheikholeslami, Z., Elhamirad, A. H., Haddad Khdaparast, M. H. & Karimi, M. The effect of the ultrasound process and pre-gelatinization of the corn flour on the textural, visual, and sensory properties in gluten-free pan bread. Journal of Food Science and Technology, 57(3): 993-1002.

Jambrak, A.R., Herceg, Z., Subaric, D., Babic, J., Brncic, M., Brncic, S.R., Bosiljkov, T., Cvek, D., Tripalo, B., & Gelo, J. 2010. Ultrasound effect on physical properties of corn starch. Carbohydrate Polymers, 79(1): 91-100.

Kamali Roosta, L., Seyedian Ardebili, M., Asadi, G.H., Ghiassi Tarzi, B. & Azizinejad, R. 2016. Evaluation and comparison of the qualitative properties of Lavash bread types during storage by different techniques. Nutrition and Food Sciences Research, 3(1): 57-70.

Knorr, D., Zenker, M., Heinz, V. & Lee, D. U. 2004. Application and potential ultrasonic in food processing. Trend in Food Science & Technology, 15(5): 261-266.

Koliandris, A., Lee, A., Ferry, A., Hill, S. & Mitchell, J. 2008. Relationship between structure of hydrocolloid gels and solutions and flavor release. Food Hydrocolloids, 22: 623-630.

Lagrain, B., Wilderjans, E., Glorieux, C.&  Delcoura, J. A. 2013. Role of gluten and starch in crumb structure and texture of fresh and stored straight-dough bread. Conferences on Inside Food Symposium, Leuven, Belgium.

Lieke, E., Riemsdijk, V., Atze, J., Goot, V., Rob, J.  &Remko, M. 2011. Preparation of gluten-free bread using a meso-structured whey protein particle system. Journal of Cereal Science, 53(3): 355-361.

Liu, X., Mu, T., Sun, H., Zhang, M., Chen, J. & Fauconnier, M. L. 2018. Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour. Food chemistry, 239: 1064-1074.

Lyimo, M., Berling, E. S. & Sibuga, K. P. 2004. Evaluation of the nutritional quality and acceptability of germinated Bambara nut (VIGNIA-SUBTERRANEA (L) VERLE) based products. Ecology of Food and Nutrition, 43: 181-91.

Mamedi, A., Tavakol Afshari, R. & Sepahvand, N. A. 2017. Quantifying seed germination response of quinia (Chenopodium quinoa Willd) under temperature and drought stress regimes. Iranian Journal of Field Crop Sience, 48(3): 615-623.

Maria, P., Massimiliano, R., Martina, C., Francesca, F. & Emma C. 2016. Chestnut flour addition in commercial gluten-free bread: A shelf-life study. LWT-Food Science and Technology, 70: 88-95.

Mehta, K. L., Scanlon, M. G., Sapirstein, H. D. & Page, J.H. 2009. Ultrasonic investigation of the effect of vegetable shortening and mixing time on the mechanical properties of bread dough. Journal of Food Science, 74(9): 455-461. 

Moor, M. M., Schober, T. J., Dockery, P. & Arendt, E. K. 2004. Textural comparisons of gluten free and wheatbased doughs, batters and bread. Cereal Chemistry, 84: 567-575.

Morreale, F., Garzon, R. & Rossel, C. M. 2018. Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free breed. A Study with hydroxypropylmethycellulose. Food Hydrocolloids, 77: 629-635.

Niland, B. & Cash, B. D. 2018. Health benefits and adverse effects of a gluten-free diet in non-celiac disease patients. Gastroenterology & hepatology, 14 (2): 82.

Onyango, C., Mutungi, C., Unbehend, G. & Lindhauer, M. G. 2010b. Modification of gluten – free sorghum batter and bread using maize, potato, cassava or rice starch. Food Science and Technology, 98: 1-6.

Panfil, P., Dorica, B., Sorin, C., Emilian, M., Ersilia, A. & Iosif, G. 2014. Biological characterization of flour obtained from germinated cereals (wheat, barley and oat). Romanian Biotechnological Letters, 19(5): 9772-7.

Phattanakulkaewmorie, M., Paseephol, T. & Moongngram, A. 2011. Chemical properties of malted sorghum flour and characteristics of gluten free bread. World Academy of Science, Engineering and Technology, 57: 457-460.

Peressini, D., Braunstein, D., Page, J.H., Strybulevych, A., Lagazic, C., and Scanlon, M.G. 2017. Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation. Journal of the Science of Food and Agriculture, 97(8): 2366-2374. 

Purlis, E, & Salvadori, V. 2009. Modeling the browning of bread during baking. Food Research International, 42: 865-870.

Rajiv,J., Soumya, C., Indrani, D. & Rao, G. V. 2011. Effect of replacement of wheat flour with finger millet flour (Eleusine Corcana) on the batter microscopy and rheology. Journal of texture studies, 42(6): 478-489.

Ronda, F., Oliete, B., Gomez, M., Caballero, P. & Pando, V. 2011. Rheological study of layer cake batters made with soybean protein isolate and different starch sources. Journal of Food Engineering, 112: 272-277.

Sabanis, D., Tzia, C. & Papadakis, S. 2008. Effect of different raisin juice preparations on selected properties of gluten-free bread. Food and Bioprocess Technology, 1(4): 374-383.

Sharma, P. & Gujral, H. S. 2010. Antioxidant and polyphenol oxidant activity of germinated barley and its milling fraction. Food Chemistry, 120 (3): 673-8.

Sit, N., Misra, S. & Deka, S. C. 2014. Yield and functional properties of Taro starch as affected by ultrasound. Food and Bioprocess Technology, 7(7): 1950-1958.

Skodje, G. I., Sarna, V. K., Minelle, I. H., Rolfsen, K. L. & Muir, J. G. 2018. Fructan, rather than gluten, induces symptoms in patients with self-reported non-celiac gluten sensitivity. Gastroenterology, 154 (3), 529-539.

Sujka, M. & Jamroz, J. )2013(. Ultrasound-treated starch: SEM and TEM imaging, and Functional behavior. Food Hydrocolliods, 31: 413-419.

Sun, D. 2008. Computer vision technology for food quality evaluation. Academic Press, New York.

Stathopoulus, C.E., & Okennedy, B.T. 2008. The effect of salt on the rheology and texture of casein based ingredient intended to replace gluten. Milchwissenschaft, 63: 430-433.

Tan, M. C., Chin, N. L. & Yusof, Y. A. 2011. Power ultrasound aided batter mixing for sponge cake batter. Journal of Food Engineering, 104(3): 430-437.

Ziobro, R., Juszczak, L., Witczak, M.& Korus, J. 2016. Non-gluten proteins as structure forming agents in gluten free bread. Journal of Food Science and Technology, 53(1): 571-580