Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: effect of ascorbic acid concentration
Main Article Content
Keywords
gluten-free, ascorbic acid, pasting properties, textural properties, gels
Abstract
In the present study, the effect of ascorbic acid addition on the pasting properties of several gluten-free flours, namely buckwheat, maize and rice flours, and textural properties of their gels were also investigated. Pasting curves of control flour and 10 mg/kg ascorbic acid-including flour were found to be very similar to each other. However, higher levels of ascorbic acid significantly influenced the magnitude of all pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature. Regarding textural properties specifying machinability of the doughs, ascorbic acid addition also generally influenced textural characteristics such as hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience parameters of the samples. According to the results, the ascorbic acid level to be used with the gluten-free flour should be adjusted carefully with regard to pasting and textural parameters. Ascorbic acid addition level directly affected the quality of the end products, determining consumer preference.
References
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Bean, M.M., Huang, D.S. and Miller, R.E., 1990. Some wheat and flour properties of classic – A-hard white wheat. Cereal Chemistry 67: 307-309.
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Guo, Y., Tu, K., Pan, L., Zhang, W. and Zhang, Y., 2012. Effects of three reducing agents on pasting properties of stored rice. Starch/Sta?rke 64: 198-206.
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Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N. and Biliaderis, C.G., 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering 79: 1033-1047.
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Shewry, P.R. and Tatham, A.S., 1997. Disulphide bond in wheat gluten proteins. Journal of Cereal Science 25: 207-227.
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Sriburi, P., Hill, S.E. and Mitchell, J.R., 1999. Effects of l-ascorbic acid on the conversion of cassava starch. Food Hydrocolloids 13: 177-183.
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Wang, H.H., Sun, D.W., Zeng, Q. and Lu, Y., 2000. Effects of pH, maize starch and phosphates on the pasting properties of rice flour. Journal of Food Engineering 46: 133-138.
Wieser, H., 2007. Chemistry of gluten proteins. Food Microbiology 24: 115-119.
Witczak, M., Juszczak, L., Ziobro, R. and Korus, J., 2012. Influence of modified starches on properties of gluten-free dough and bread. Part I: rheological and thermal properties of gluten-free dough. Food Hydrocolloids 28: 353-360.
Wu, W.S., Tsai, Y.H., Wei, C.I., Pan, B.S. and Huang, T.C., 2010. Effects of organic acids on the pasting properties of rice flour from waxy and non-waxy varieties. Journal of Food Quality 33: 137-154.
Wurzburg, O.B., 1995. Modified starches. In: Stephen, A.M. (ed.) Food polysaccharide and their applications. Marcel Dekker Inc., New York, NY, USA, pp. 67-97.
Yildiz, O., Yurt, B., Basturk, A., Toker, O.S., Yilmaz, M.T., 2013. Karaman, S. and Dagl?oglu, O., 2013. Pasting properties, texture profile and stress-relaxation behavior of wheat starch/dietary fiber systems. Food Research International 53: 278-290.
Yildiz, O. and Bulut, B., 2016. Optimisation of gluten-free tulumba dessert with buckwheat flour and potato starch. Quality Assurance and Safety of Crops & Foods 8: 117-128.
Bahar, B., 2001. Un i?leme ajanlar. G?da katk? Maddeleri. Meta Bas?m, Izmir, Turkey, pp. 241-259.
Berland, S. and Launay, B., 1995. Rheological properties of wheat flour doughs in study and dynamic shear: effect of water content and some additives. Cereal Chemistry 72: 48-52.
Bean, M.M., Huang, D.S. and Miller, R.E., 1990. Some wheat and flour properties of classic – A-hard white wheat. Cereal Chemistry 67: 307-309.
Bourne, M.C., 2002. Food texture and viscosity: concept and measurement. Academic Press, San Diego, CA, USA.
Bryant, A., Ustunol, Z. and Steffe, J., 1995. Texture of cheddar cheese as influenced by fat reduction. Journal of Food Science 60: 1216-1220.
Elgün, A. and Ertugay, F., 1995. Cereal processing technology. Atatürk University, Agriculture Faculty Publication, Erzurum, Turkey.
Every, D., Griffin, W.B. and Wilson, P.E., 2003. Ascorbate oxidase, protein disulfide isomerase, ascorbic acid, dehydroascorbic acid and protein in developing wheat kernels, and their relationship to protein disulfide bond formation. Cereal Chemistry 80: 35-39.
Gularte, M.A., Gómez, M. and 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: 3142-3150.
Guo, Y., Tu, K., Pan, L., Zhang, W. and Zhang, Y., 2012. Effects of three reducing agents on pasting properties of stored rice. Starch/Sta?rke 64: 198-206.
Hahn, B. and Grosch, W., 1998. Distribution of glutathione in Osborne. Fractions as affected by additions of ascorbic acid, reduced and oxidised glutathione. Journal of Cereal Science 27: 117-125.
Huang, M., Kennedy, J.F., Li, B., Xu, X. and Xie, B.J., 2007. Characters of rice starch gel modified by gellan, carrageenan, and glucomannan: a texture profile analysis study. Carbohydrate Polymers 69: 411-418.
Kaushal, P., Kumar, V. and Sharma, H.K., 2012. Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends. LWT – Food Science and Technology 48: 59-68.
Kim, C.S. and Walker, C.E., 1992. Changes in starch pasting properties due to sugars and emulsiers as determined by viscosity measurements. Journal of Food Science 57: 1009-101.3.
Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N. and Biliaderis, C.G., 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering 79: 1033-1047.
Levent, H. and Bilgiçli, N., 2011. Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flour. International Journal of Food Science and Nutrition 62: 725-728.
Lopez, A.C.B., Pereira, A.J.G. and Junqueira, R.G., 2004. Flour mixture of rice flour, maize and cassava starch in the production of gluten free white bread. Brazilian Archives of Biology and Technology 47: 63-70.
Majzoobi, M., Radi, M., Farahnaky, A. and Tongdang, T., 2012. Effects of ascorbic acid on physicochemical properties of wheat starch. Journal of Food Science 77: 314-318.
Ohishi, K., Kasai, M., Shimada, A. and Hatae, K., 2007. Effects of acetic acid on the rice gelatinization and pasting properties of rice starch during cooking. Food Research International 40: 224-231.
Pomeranz, Y., 1984. Wheat: chemistry and technology. American Association of Cereal Chemists, New York, NY, USA.
Ronda, F., Gómez, M., Caballero, P.A., Oliete, B. and Blanco, C.A., 2009. Improvement of quality of gluten-free layer cakes. Food Science and Technology International 15: 193-202.
Ryu, G.H. and Walker, C.E., 1993. Emulsier effect on pasting properties of wheat our extrudates with/without sucrose and shortening. Starch 45: 65-70.
Sanchez, H.D., Osella, C.A. and Tela, T., 2002. Optimisation of gluten-free bread prepared from maizestarch, rice flour and cassava starch. Journal of Food Science 67: 416-419.
Sandhu, K.S. and Singh, N., 2007. Some properties of maize starches II: physicochemical, gelatinization, retrogradation, pasting and gel textural properties. Food Chemistry 101: 1499-1507.
Shewry, P.R. and Tatham, A.S., 1997. Disulphide bond in wheat gluten proteins. Journal of Cereal Science 25: 207-227.
Shih, F.F., Truong, V.D. and Daigle, K.W., 2006. Physicochemical properties of gluten-free pancakes from rice and sweet potato flour. Journal of Food Quality 29: 97-107.
Sriburi, P., Hill, S.E. and Mitchell, J.R., 1999. Effects of l-ascorbic acid on the conversion of cassava starch. Food Hydrocolloids 13: 177-183.
Valderrama-Bravo, C., López-Ramírez, Y., Jiménez-Ambriz, S., Oaxaca-Luna, A., Domínguez-Pacheco, A., Hernández-Aguilar, C. and Moreno-Martínez, E., 2015. Changes in chemical, viscoelastic, and textural properties of nixtamalized dough with nejayote. LWT – Food Science and Technology 61: 496-502.
Wang, H.H., Sun, D.W., Zeng, Q. and Lu, Y., 2000. Effects of pH, maize starch and phosphates on the pasting properties of rice flour. Journal of Food Engineering 46: 133-138.
Wieser, H., 2007. Chemistry of gluten proteins. Food Microbiology 24: 115-119.
Witczak, M., Juszczak, L., Ziobro, R. and Korus, J., 2012. Influence of modified starches on properties of gluten-free dough and bread. Part I: rheological and thermal properties of gluten-free dough. Food Hydrocolloids 28: 353-360.
Wu, W.S., Tsai, Y.H., Wei, C.I., Pan, B.S. and Huang, T.C., 2010. Effects of organic acids on the pasting properties of rice flour from waxy and non-waxy varieties. Journal of Food Quality 33: 137-154.
Wurzburg, O.B., 1995. Modified starches. In: Stephen, A.M. (ed.) Food polysaccharide and their applications. Marcel Dekker Inc., New York, NY, USA, pp. 67-97.
Yildiz, O., Yurt, B., Basturk, A., Toker, O.S., Yilmaz, M.T., 2013. Karaman, S. and Dagl?oglu, O., 2013. Pasting properties, texture profile and stress-relaxation behavior of wheat starch/dietary fiber systems. Food Research International 53: 278-290.
Yildiz, O. and Bulut, B., 2016. Optimisation of gluten-free tulumba dessert with buckwheat flour and potato starch. Quality Assurance and Safety of Crops & Foods 8: 117-128.
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Published
May 17, 2017
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