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

Document Type : Research Paper

Authors

1 MSc. Student, Department of Food Science and Engineering, Faculty of Agricultural Engineering & Technology, College and Agricultural and natural Resource, University of Tehran, Karaj, Iran

2 Department of Food Science and Engineering, Faculty of Agricultural Engineering & Technology, College and Agricultural and natural Resource, University of Tehran, Karaj, Iran

Abstract

Celiac Disease (CD) is a type of autoimmune gastrointestinal disorder that develops as a patient's inability to digest gluten in food. The only treatment of this disease is a gluten-free diet throughout one's life. Therefore, considering the production of high quality gluten-free food production for these patients is important. The aim of this study was to investigate the effect of sugar replacement with stevia at (0, 0.5 and 1 levels) and Chia Seed Flour (CSF) (0 and 8 % levels) and Chickpea Protein Isolated (CPI) (0 and 3 % levels) on specific gravity, batter flow properties, moisture content, specific volume, porosity, hardness, browning index, water activity and sensory properties of gluten-free muffin prepared from rice flour. The results indicated stevia, sugar and CSF especially combination of them  are able to increase moisture content, water activity, specific volume, porosity and browning index (BI) and decrease specific gravity. Also sugar-CSF sample had lower hardness, higher sensory properties and got highest acceptance rate (score5) in sensory assessment comparison with other samples.

Keywords

Main Subjects

References

AACC. (1999). Approved method the American Association of cereal chemists. St. Paul.
Akesowan, A. (2009). Quality of reduced-fat chiffon cakes prepared with erythritol-sucralose as replacement for sugar. Pakistan Journal of Nutrition, 8(9), 1383–1386. https://doi.org/10.3923/pjn.2009.1383.1386
Armero, E., & Collar, C. (1996). Antistaling additives, flour type and sourdough process effects on functionality of wheat doughs. Journal of Food Science, 61(2), 299–303.
Askari, G. R., Emam-Djomeh, Z., & Mousavi, S. M. (2008). Investigation of the effects of microwave treatment on the optical properties of apple slices during drying. Drying Technology, 26(11), 1362–1368. https://doi.org/10.1080/07373930802333502
Ballesteros López, A. C., Guimarães Pereira, A. J., & Junqueira, R. G. (2004). Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread. Brazilian Archives of Biology and Technology, 47(1), 63–70.
Capellas, M. (2015). LWT - Food Science and Technology Chickpea and tiger nut fl ours as alternatives to emulsi fi er and shortening in gluten-free bread, 62, 225–232. https://doi.org/10.1016/j.lwt.2014.12.045
Çelik, I., Yilmaz, Y., Işik, F., & Üstün, O. (2006). Effect of soapwort extract on physical and sensory properties of sponge cakes and rheological properties of sponge cake batters. Food Chemistry, 101(3), 907–911. https://doi.org/10.1016/j.foodchem.2006.02.063
Cornejo, F., & Rosell, C. M. (2015). Influence of germination time of brown rice in relation to flour and gluten free bread quality. Journal of Food Science and Technology, 52(10), 6591–6598. https://doi.org/10.1007/s13197-015-1720-8
Esteller, M. S., & Lannes, S. C. S. (2008). Production and characterization of sponge-dough bread using scalded rye. Journal of Texture Studies, 39(1), 56–67. https://doi.org/10.1111/j.1745-4603.2007.00130.x
Fathi, M., Mohebbi, M., & Razavi, S. M. A. (2011). Application of Image Analysis and Artificial Neural Network to Predict Mass Transfer Kinetics and Color Changes of Osmotically Dehydrated Kiwifruit. Food and Bioprocess Technology, 4(8), 1357–1366. https://doi.org/10.1007/s11947-009-0222-y
Gallagher, E., Gormley, T. R., & Arendt, E. K. (2004). Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science and Technology, 15(3–4), 143–152. https://doi.org/10.1016/j.tifs.2003.09.012
Geuns, J. M. C. (2003). Stevioside. Phytochemistry, 64(5), 913–921. https://doi.org/10.1016/S0031-9422(03)00426-6
Gómez, M., Ronda, F., Caballero, P. A., Blanco, C. A., & Rosell, C. M. (2007). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids, 21(2), 167–173. https://doi.org/10.1016/j.foodhyd.2006.03.012
Gularte, M. A., Gómez, M., & Rosell, C. M. (2012). Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes. Food and Bioprocess Technology, 5(8), 3142–3150. https://doi.org/10.1007/s11947-011-0642-3
Hargreaves, S. M., & Zandonadi, R. P. (2018). Flaxseed and Chia Seed Gel on Characteristics of Gluten-Free Cake. Journal of Culinary Science & Technology, 16(4), 378–388.
Hussein, E. A., El-Beltagy, A. E., & Gaafar, A. M. (2011). Production and quality evaluation of low calorie cake. American Journal of Food Technology, 6(9), 827–834.
javad hesari, & seyed abbas rafat Elnaz shakouei seyed hadi peyghambar doust,  sodeif azadmard. (2014). Effect of Different Concentrations of Xylitol on Physical and Sensory Properties of Sugar Cakes. Food Industry Research, 23, 435–444.
Karp, S., Wyrwisz, J., Kurek, M., & Wierzbicka, A. (2016). Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement. Food Science and Biotechnology, 25(6), 1591–1596.
Kocer, D., Hicsasmaz, Z., Bayindirli, A., & Katnas, S. (2007). Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer. Journal of Food Engineering, 78(3), 953–964. https://doi.org/10.1016/j.jfoodeng.2005.11.034
Korus, J., Witczak, M., Ziobro, R., & Juszczak, L. (2009). The impact of resistant starch on characteristics of gluten-free dough and bread. Food Hydrocolloids, 23(3), 988–995. https://doi.org/10.1016/j.foodhyd.2008.07.010
Lakshminarayan, S. M., Rathinam, V., & KrishnaRau, L. (2006). Effect of maltodextrin and emulsifiers on the viscosity of cake batter and on the quality of cakes. Journal of the Science of Food and Agriculture, 86(5), 706–712. https://doi.org/10.1002/jsfa.2400
Levent, H., & Bilgiçli, N. (2011). Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours. International Journal of Food Sciences and Nutrition, 62(7), 725–728. https://doi.org/10.3109/09637486.2011.572546
Manisha, G., Soumya, C., & Indrani, D. (2012). Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes. Food Hydrocolloids, 29(2), 363–373. https://doi.org/10.1016/j.foodhyd.2012.04.011
mehran alami, & shbnam mokhtary Ali mehraban shandy. (2016). Physical and chemical characteristics of gluten-free sponge cake. Researches in Iran Science and Technology, 14, 295–306.
Miñarro, B., Albanell, E., Aguilar, N., Guamis, B., & Capellas, M. (2012). Effect of legume flours on baking characteristics of gluten-free bread. Journal of Cereal Science, 56(2), 476–481. https://doi.org/10.1016/j.jcs.2012.04.012
Rababah, T. M., Al-Mahasneh, M. A., & Ereifej, K. I. (2006). Effect of chickpea, broad bean, or isolated soy protein additions on the physicochemical and sensory properties of biscuits. Journal of Food Science, 71(6), S438–S442. https://doi.org/10.1111/j.1750-3841.2006.00077.x
Rajiv, J., Soumya, C., Indrani, D., & Venkateswara Rao, G. (2011). Effect of replacement of wheat flour with finger millet flour (Eleusine corcana) on the batter microscopy, rheology and quality characteristics of muffins. Journal of Texture Studies, 42(6), 478–489. https://doi.org/10.1111/j.1745-4603.2011.00309.x
Ruiz-Ruiz, J. C., Moguel-Ordoñez, Y. B., Matus-Basto, A. J., & Segura-Campos, M. R. (2015). Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread. Journal of Food Science and Technology, 52(12), 7894–7903. https://doi.org/10.1007/s13197-015-1883-3
Sabanis, D., & Tzia, C. (2011). Effect of hydrocolloids on selected properties of gluten-free dough and bread. Food Science and Technology International, 17(4), 279–291. https://doi.org/10.1177/1082013210382350
Shaabani, S., Yarmand, M. S., Kiani, H., & 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 - Food Science and Technology, 90, 362–372. https://doi.org/10.1016/j.lwt.2017.12.023
Song, J.-Y., & Shin, M. (2007). Effects of soaking and particle sizes on the properties of rice flour and gluten-free rice bread. Food Science and Biotechnology, 16(5), 759–764.
Steffolani, E., Hera, E. D. E. L. A., Pérez, G., & Gómez, M. (2014). EFFECT OF CHIA ( SALVIA HISPANICA L ) ADDITION ON THE QUALITY OF GLUTEN-FREE BREAD, (2012), 309–317.
Ullah, R., Nadeem, M., Khalique, A., Imran, M., Mehmood, S., & Javid, A. (2016). Nutritional and therapeutic perspectives of Chia ( Salvia hispanica L .): a review. Journal of Food Science and Technology, 53(April), 1750–1758. https://doi.org/10.1007/s13197-015-1967-0
Yildiz, O., & Dogan, I. S. (2014). Optimization of gluten-free cake prepared from chestnut flour and transglutaminase: Response surface methodology approach. International Journal of Food Engineering, 10(4), 737–746. https://doi.org/10.1515/ijfe-2014-0024
Zahn, S., Forker, A., Krügel, L., & Rohm, H. (2013). Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins. LWT - Food Science and Technology, 50(2), 695–701. https://doi.org/10.1016/j.lwt.2012.07.026
AACC. (1999). Approved method the American Association of cereal chemists. St. Paul.
Akesowan, A. (2009). Quality of reduced-fat chiffon cakes prepared with erythritol-sucralose as replacement for sugar. Pakistan Journal of Nutrition, 8(9), 1383–1386. https://doi.org/10.3923/pjn.2009.1383.1386
Armero, E., & Collar, C. (1996). Antistaling additives, flour type and sourdough process effects on functionality of wheat doughs. Journal of Food Science, 61(2), 299–303.
Askari, G. R., Emam-Djomeh, Z., & Mousavi, S. M. (2008). Investigation of the effects of microwave treatment on the optical properties of apple slices during drying. Drying Technology, 26(11), 1362–1368. https://doi.org/10.1080/07373930802333502
Ballesteros López, A. C., Guimarães Pereira, A. J., & Junqueira, R. G. (2004). Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread. Brazilian Archives of Biology and Technology, 47(1), 63–70.
Capellas, M. (2015). LWT - Food Science and Technology Chickpea and tiger nut fl ours as alternatives to emulsi fi er and shortening in gluten-free bread, 62, 225–232. https://doi.org/10.1016/j.lwt.2014.12.045
Çelik, I., Yilmaz, Y., Işik, F., & Üstün, O. (2006). Effect of soapwort extract on physical and sensory properties of sponge cakes and rheological properties of sponge cake batters. Food Chemistry, 101(3), 907–911. https://doi.org/10.1016/j.foodchem.2006.02.063
Cornejo, F., & Rosell, C. M. (2015). Influence of germination time of brown rice in relation to flour and gluten free bread quality. Journal of Food Science and Technology, 52(10), 6591–6598. https://doi.org/10.1007/s13197-015-1720-8
Esteller, M. S., & Lannes, S. C. S. (2008). Production and characterization of sponge-dough bread using scalded rye. Journal of Texture Studies, 39(1), 56–67. https://doi.org/10.1111/j.1745-4603.2007.00130.x
Fathi, M., Mohebbi, M., & Razavi, S. M. A. (2011). Application of Image Analysis and Artificial Neural Network to Predict Mass Transfer Kinetics and Color Changes of Osmotically Dehydrated Kiwifruit. Food and Bioprocess Technology, 4(8), 1357–1366. https://doi.org/10.1007/s11947-009-0222-y
Gallagher, E., Gormley, T. R., & Arendt, E. K. (2004). Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science and Technology, 15(3–4), 143–152. https://doi.org/10.1016/j.tifs.2003.09.012
Geuns, J. M. C. (2003). Stevioside. Phytochemistry, 64(5), 913–921. https://doi.org/10.1016/S0031-9422(03)00426-6
Gómez, M., Ronda, F., Caballero, P. A., Blanco, C. A., & Rosell, C. M. (2007). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids, 21(2), 167–173. https://doi.org/10.1016/j.foodhyd.2006.03.012
Gularte, M. A., Gómez, M., & Rosell, C. M. (2012). Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes. Food and Bioprocess Technology, 5(8), 3142–3150. https://doi.org/10.1007/s11947-011-0642-3
Hargreaves, S. M., & Zandonadi, R. P. (2018). Flaxseed and Chia Seed Gel on Characteristics of Gluten-Free Cake. Journal of Culinary Science & Technology, 16(4), 378–388.
Hussein, E. A., El-Beltagy, A. E., & Gaafar, A. M. (2011). Production and quality evaluation of low calorie cake. American Journal of Food Technology, 6(9), 827–834.
javad hesari, & seyed abbas rafat Elnaz shakouei seyed hadi peyghambar doust,  sodeif azadmard. (2014). Effect of Different Concentrations of Xylitol on Physical and Sensory Properties of Sugar Cakes. Food Industry Research, 23, 435–444.
Karp, S., Wyrwisz, J., Kurek, M., & Wierzbicka, A. (2016). Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement. Food Science and Biotechnology, 25(6), 1591–1596. https://doi.org/10.1007/s10068-016-0245-x
Kocer, D., Hicsasmaz, Z., Bayindirli, A., & Katnas, S. (2007). Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer. Journal of Food Engineering, 78(3), 953–964. https://doi.org/10.1016/j.jfoodeng.2005.11.034
Korus, J., Witczak, M., Ziobro, R., & Juszczak, L. (2009). The impact of resistant starch on characteristics of gluten-free dough and bread. Food Hydrocolloids, 23(3), 988–995. https://doi.org/10.1016/j.foodhyd.2008.07.010
Lakshminarayan, S. M., Rathinam, V., & KrishnaRau, L. (2006). Effect of maltodextrin and emulsifiers on the viscosity of cake batter and on the quality of cakes. Journal of the Science of Food and Agriculture, 86(5), 706–712. https://doi.org/10.1002/jsfa.2400
Levent, H., & Bilgiçli, N. (2011). Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours. International Journal of Food Sciences and Nutrition, 62(7), 725–728. https://doi.org/10.3109/09637486.2011.572546
Manisha, G., Soumya, C., & Indrani, D. (2012). Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes. Food Hydrocolloids, 29(2), 363–373. https://doi.org/10.1016/j.foodhyd.2012.04.011
mehran alami, & shbnam mokhtary Ali mehraban shandy. (2016). Physical and chemical characteristics of gluten-free sponge cake. Researches in Iran Science and Technology, 14, 295–306.
Miñarro, B., Albanell, E., Aguilar, N., Guamis, B., & Capellas, M. (2012). Effect of legume flours on baking characteristics of gluten-free bread. Journal of Cereal Science, 56(2), 476–481. https://doi.org/10.1016/j.jcs.2012.04.012
Rababah, T. M., Al-Mahasneh, M. A., & Ereifej, K. I. (2006). Effect of chickpea, broad bean, or isolated soy protein additions on the physicochemical and sensory properties of biscuits. Journal of Food Science, 71(6), S438–S442. https://doi.org/10.1111/j.1750-3841.2006.00077.x
Rajiv, J., Soumya, C., Indrani, D., & Venkateswara Rao, G. (2011). Effect of replacement of wheat flour with finger millet flour (Eleusine corcana) on the batter microscopy, rheology and quality characteristics of muffins. Journal of Texture Studies, 42(6), 478–489. https://doi.org/10.1111/j.1745-4603.2011.00309.x
Ruiz-Ruiz, J. C., Moguel-Ordoñez, Y. B., Matus-Basto, A. J., & Segura-Campos, M. R. (2015). Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread. Journal of Food Science and Technology, 52(12), 7894–7903. https://doi.org/10.1007/s13197-015-1883-3
Sabanis, D., & Tzia, C. (2011). Effect of hydrocolloids on selected properties of gluten-free dough and bread. Food Science and Technology International, 17(4), 279–291. https://doi.org/10.1177/1082013210382350
Shaabani, S., Yarmand, M. S., Kiani, H., & 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 - Food Science and Technology, 90, 362–372. https://doi.org/10.1016/j.lwt.2017.12.023
Song, J.-Y., & Shin, M. (2007). Effects of soaking and particle sizes on the properties of rice flour and gluten-free rice bread. Food Science and Biotechnology, 16(5), 759–764.
Steffolani, E., Hera, E. D. E. L. A., Pérez, G., & Gómez, M. (2014). EFFECT OF CHIA ( SALVIA HISPANICA L ) ADDITION ON THE QUALITY OF GLUTEN-FREE BREAD, (2012), 309–317.
Ullah, R., Nadeem, M., Khalique, A., Imran, M., Mehmood, S., & Javid, A. (2016). Nutritional and therapeutic perspectives of Chia ( Salvia hispanica L .): a review. Journal of Food Science and Technology, 53(April), 1750–1758. https://doi.org/10.1007/s13197-015-1967-0
Yildiz, O., & Dogan, I. S. (2014). Optimization of gluten-free cake prepared from chestnut flour and transglutaminase: Response surface methodology approach. International Journal of Food Engineering, 10(4), 737–746. https://doi.org/10.1515/ijfe-2014-0024
Zahn, S., Forker, A., Krügel, L., & Rohm, H. (2013). Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins. LWT - Food Science and Technology, 50(2), 695–701. https://doi.org/10.1016/j.lwt.2012.07.026
Iranian Journal of Biosystems Engineering
Volume 50, Issue 3
November 2019
Pages 657-670

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History

  • Receive Date: 17 February 2019
  • Revise Date: 12 June 2019
  • Accept Date: 18 June 2019

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