Gluten-free bakery products are produced for people suffering from celiac disease due to sensitivity to gluten. So, the aim of this work was to study the effect of partial substitution of rice flour at 20%, 30% and 40...Gluten-free bakery products are produced for people suffering from celiac disease due to sensitivity to gluten. So, the aim of this work was to study the effect of partial substitution of rice flour at 20%, 30% and 40% with sorghum and germinated chickpea flours on rheological, physical, sensory properties and staling rate of prepared gluten-free cake. Obtained results showed that germinated chickpea flour had the highest contents of crude protein (23.62%), lipids (4.89%) and crude fibers (5.76%) as compared to other grain flours. Gradual increase in gelatinization temperature and decrease in maximum viscosity and setback were fond of cake batters with increasing the substituting levels of rice flour from 20% to 40% with sorghum or germinated chickpea flours in comparison to rice flour batter. No significant difference was observed in specific volume between rice cake and cake containing 20% of germinated chickpea and sorghum flours which given 2.71, 2.62 and 2.56 cm3/g, respectively. Data also revealed that gluten-free cake lightness (L*) and total intensity significantly increased with 40% of sorghum flour followed by 30 and 20% of sorghum flour. Substitution of 40% rice flour with germinated chickpea flour resulted in significant high in redness (a*), yellowness (b*) and chroma of gluten-free cake being 11.95, 33.72 and 35.77, respectively followed by substituted levels 30% and 20% which attributed to their natural yellow pigments compared with other investigated samples. Overall acceptability of gluten-free cakes was improved after adding 20, 30% of sorghum flour and 20% of germinated chickpea flour which being 90.7, 88.6 and 87.5, respectively compared to rice flour cake (88.4). Rice flour cake was more freshness than wheat flour cake and other treatments during storage duration. After 6 days, rice cake had significant high freshness (306.2%) followed by gluten-free cake samples with 20% of sorghum or germinated chickpea flours which given 294.5% and 289.4%, respectively. Generally, it could be concluded that the quality and nutritional properties of gluten-free rice cakes could be improved when using 20%, 30% of sorghum flour and 20% of germinated chickpea flour as substitution levels of rice flour.展开更多
Effect of malting on quality characteristics of wheat-malted sorghum-soybean composite flour was investigated. Composite flours from wheat, malted sorghum and soybean flour were made in the ratios: 85%:10%:5% (WSS1);8...Effect of malting on quality characteristics of wheat-malted sorghum-soybean composite flour was investigated. Composite flours from wheat, malted sorghum and soybean flour were made in the ratios: 85%:10%:5% (WSS1);80%:15%:5% (WSS2) and 75%:20%:5% (WSS3). Whole sorghum flour (WSF) 100% served as control. Protein content of the composite flours ranged from 11.78% to 11.98%. Malted sorghum improved the protein content of the flour at substitution level greater than 10%. At 20% substitution with malted sorghum, crude fibre (1.98%) and total ash contents (3.96%) increased significantly suggesting a good source of minerals. Bulk density (0.86 g/ml), Water absorption capacity (1.67%) of the composite flours were not significantly different (p ≤ 0.05), but different from control (1.07%). Oil absorption ranged from 0.95% to 1.68%, and swelling capacity from 3.33 to 9.17 ml/g. Least gelation concentration ranged from 4.67% to 9.33%. Cyanide content (1.38 mg/g) was lowest in WSF. At 15% malted sorghum substitution phytate (1.14 mg/g) was lowest. Final viscosity ranged from 243.0 to 297.50 RVU, set back from 34.83 to 75.01 RVU, pasting temperature from 72.77 ℃ to 80.49 ℃, and peak time from 4.10 to 5.46 min increased with increasing level of substitution. Peak viscosity (281.00 - 434.92 RVU), holding strength (164.41 - 221.06 RVU) and breakdown (59.25 - 221. 06 RVU) decreased with increase in substitution. Malting improves the nutrient quality of wheat-malted sorghum-soybean composite flour. Composite flour with up to 20% malted sorghum substitution could find application in confectionary industries.展开更多
文摘Gluten-free bakery products are produced for people suffering from celiac disease due to sensitivity to gluten. So, the aim of this work was to study the effect of partial substitution of rice flour at 20%, 30% and 40% with sorghum and germinated chickpea flours on rheological, physical, sensory properties and staling rate of prepared gluten-free cake. Obtained results showed that germinated chickpea flour had the highest contents of crude protein (23.62%), lipids (4.89%) and crude fibers (5.76%) as compared to other grain flours. Gradual increase in gelatinization temperature and decrease in maximum viscosity and setback were fond of cake batters with increasing the substituting levels of rice flour from 20% to 40% with sorghum or germinated chickpea flours in comparison to rice flour batter. No significant difference was observed in specific volume between rice cake and cake containing 20% of germinated chickpea and sorghum flours which given 2.71, 2.62 and 2.56 cm3/g, respectively. Data also revealed that gluten-free cake lightness (L*) and total intensity significantly increased with 40% of sorghum flour followed by 30 and 20% of sorghum flour. Substitution of 40% rice flour with germinated chickpea flour resulted in significant high in redness (a*), yellowness (b*) and chroma of gluten-free cake being 11.95, 33.72 and 35.77, respectively followed by substituted levels 30% and 20% which attributed to their natural yellow pigments compared with other investigated samples. Overall acceptability of gluten-free cakes was improved after adding 20, 30% of sorghum flour and 20% of germinated chickpea flour which being 90.7, 88.6 and 87.5, respectively compared to rice flour cake (88.4). Rice flour cake was more freshness than wheat flour cake and other treatments during storage duration. After 6 days, rice cake had significant high freshness (306.2%) followed by gluten-free cake samples with 20% of sorghum or germinated chickpea flours which given 294.5% and 289.4%, respectively. Generally, it could be concluded that the quality and nutritional properties of gluten-free rice cakes could be improved when using 20%, 30% of sorghum flour and 20% of germinated chickpea flour as substitution levels of rice flour.
文摘Effect of malting on quality characteristics of wheat-malted sorghum-soybean composite flour was investigated. Composite flours from wheat, malted sorghum and soybean flour were made in the ratios: 85%:10%:5% (WSS1);80%:15%:5% (WSS2) and 75%:20%:5% (WSS3). Whole sorghum flour (WSF) 100% served as control. Protein content of the composite flours ranged from 11.78% to 11.98%. Malted sorghum improved the protein content of the flour at substitution level greater than 10%. At 20% substitution with malted sorghum, crude fibre (1.98%) and total ash contents (3.96%) increased significantly suggesting a good source of minerals. Bulk density (0.86 g/ml), Water absorption capacity (1.67%) of the composite flours were not significantly different (p ≤ 0.05), but different from control (1.07%). Oil absorption ranged from 0.95% to 1.68%, and swelling capacity from 3.33 to 9.17 ml/g. Least gelation concentration ranged from 4.67% to 9.33%. Cyanide content (1.38 mg/g) was lowest in WSF. At 15% malted sorghum substitution phytate (1.14 mg/g) was lowest. Final viscosity ranged from 243.0 to 297.50 RVU, set back from 34.83 to 75.01 RVU, pasting temperature from 72.77 ℃ to 80.49 ℃, and peak time from 4.10 to 5.46 min increased with increasing level of substitution. Peak viscosity (281.00 - 434.92 RVU), holding strength (164.41 - 221.06 RVU) and breakdown (59.25 - 221. 06 RVU) decreased with increase in substitution. Malting improves the nutrient quality of wheat-malted sorghum-soybean composite flour. Composite flour with up to 20% malted sorghum substitution could find application in confectionary industries.
