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
Defatted chickpea flour(DCF),which is a by-product of chickpea oil extraction industry,is rich in nutrients that are beneficial to human health.In this study,the effects of temperature and DCF variation on the rheolog...Defatted chickpea flour(DCF),which is a by-product of chickpea oil extraction industry,is rich in nutrients that are beneficial to human health.In this study,the effects of temperature and DCF variation on the rheological properties,water holding capacity,freeze-thaw stability and microstructure of DCF heat induced gels were investigated.The results showed that the viscoelasticity,frequency dependence,and resistance strength of heat induced gels increased significantly with the increase of temperature and DCF variation.The degree of denaturation and water retention of heat induced gels increased significantly with increased variables within the temperature and variation windows of 75℃ to 95℃ and 13%to 21%.The CLSM results revealed that variations of both temperature and DCF variation could cause the proteins in the heat induced gels to aggregate gradually and to form protein aggregations.When temperature or variation exceeded certain value(85℃ or 17%),the protein aggregations broke up and the protein clusters became smaller and more homogeneous.Therefore,the heat induced gels presented better water holding capacity,viscoelasticity,structural stability and gel property at a temperature of 95℃ or a DCF variation of 21%within the present experimental range.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.
基金financially supported by Joint Program of Beijing Natural Science Foundation Committee and Beijing Education Committee(KZ201810011017)Beijing Excellent Talent Training Project(2017000020124G100).
文摘Defatted chickpea flour(DCF),which is a by-product of chickpea oil extraction industry,is rich in nutrients that are beneficial to human health.In this study,the effects of temperature and DCF variation on the rheological properties,water holding capacity,freeze-thaw stability and microstructure of DCF heat induced gels were investigated.The results showed that the viscoelasticity,frequency dependence,and resistance strength of heat induced gels increased significantly with the increase of temperature and DCF variation.The degree of denaturation and water retention of heat induced gels increased significantly with increased variables within the temperature and variation windows of 75℃ to 95℃ and 13%to 21%.The CLSM results revealed that variations of both temperature and DCF variation could cause the proteins in the heat induced gels to aggregate gradually and to form protein aggregations.When temperature or variation exceeded certain value(85℃ or 17%),the protein aggregations broke up and the protein clusters became smaller and more homogeneous.Therefore,the heat induced gels presented better water holding capacity,viscoelasticity,structural stability and gel property at a temperature of 95℃ or a DCF variation of 21%within the present experimental range.
