Textural, rheological and pasting properties of dough enriched with einkorn, cranberry bean and potato flours, using simplex lattice mixture design
Main Article Content
Keywords
dough, einkorn-cranberry bean and potato flours, creep-recovery, pasting properties
Abstract
The aim of this study was to analyse the effects of the addition of einkorn, cranberry bean and potato flours on the pasting characteristics of the mixture as well as the rheological properties of the dough formed. An experimental design using a simplex lattice mixture design was employed. The pasting parameters of the samples increased with the addition of cranberry bean and einkorn flours due to their high protein content. The water absorption capacities of the doughs were significantly affected by the polar nature (e.g. potato flour) and protein content (e.g. cranberry bean) of the flours. The creep-recovery properties of the doughs were analysed using the Burger model. Results showed that doughs enriched with potato flour exhibited weak elastic properties and behaved as a highly viscous material. Textural profile analysis of the doughs showed that their structure became firmer with addition of einkorn, cranberry bean and potato flours. The determination coefficient for the samples was higher than 0.70 in the simplex lattice mixture design.
References
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Demirkesen, I., Kelkar, S., Campanella, H.O., Sumnu, G., Sahin, S. and Okos, M., 2014. Characterization of structure of gluten-free breads by using X-ray microtomography. Food Hydrocolloid 36: 37-44.
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Filipovic, D., 2012. Observation of ‘traditional’ agriculture in Kastamonu, Turkey in relation to the evidence of crop husbandry at neolithic Çatalhöyük, central Anatolia. Issues in Ethnology and Anthropology 7(4): 1167-1191.
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Henika, R.G., 1982. Use of response surface methodology in sensory evaluation. Food Technology 36: 96-101.
Hidalgoa, A. and Brandolinib, A., 2014. Nutritional properties of einkorn wheat (Triticum monococcum L.). Journal of Science Food Agriculture 94(4): 601-612.
Kayacier, A., Yuksel, F. and Karaman, S., 2014. Simplex lattice mixture design approach on physicochemical and sensory properties of wheat chips enriched with different legume flours: an optimization study based on sensory properties. Food Science Technology 58(2): 639-648.
Lachman, J., Miholová, D., Pivec, V., Jír?, K. and Janovská, D., 2011. Content of phenolic antioxidants and selenium in grain of einkorn (Triticum monococcum), emmer (Triticum dicoccum) and spring wheat (Triticum aestivum) varieties. Plant Soil Environment 57(5): 235-243.
Løje, H., Møller, B., Laustsen, A.M. and Hansen, Å., 2003. Chemical composition, functional properties and sensory profiling of einkorn (Triticum monococcum L.). Journal of Cereal Science 37(2): 231-240.
Menrad, K., 2003. Market and marketing of functional food in Europe. Journal of Food Engineering 56(2-3): 181-188.
Mis, A., 2011. Interpretation of mechanical spectra of carob fibre and oat wholemeal-enriched wheat dough using non-linear regression models. Journal of Food Engineering 102(4): 369-379.
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Sathe, S.K.E. and Salunkhe, D.K., 1981. Functional properties of the great Northern bean (Phaseolus Vulgaris L.) proteins: emulsion, foaming, viscosity, and gelation properties. Journal of Food Science 46(1): 71-81.
Shih, F.F., Truong, V.D. and Daigle, K.W., 2006. Physicochemical properties of gluten-free pancakes from rice and sweet potato flours. Journal of Food Quality 29(1): 97-107.
Steffe, J.F., 1996. Rheological methods in food process engineering. Freeman Press, East Lansing, MI, USA.
Witczak, M., Juszczak, L., Ziobro, R. and Korus, J., 2012. Influence of modified starches on properties of gluten-free dough and bread. Part 1. Rheological and thermal properties of gluten-free dough. Food Hydrocolloid 28(2): 353-360.
Xu, B.J. and Chang, S.K.C., 2007. A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. Journal of Food Science 72(2): 159-166.
Yildiz, O., Toker, O.S., Yuksel, F., Cavus, M., Ceylan, M.M. and Yurt, B., 2017. Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: effect of ascorbic acid concentration. Quality Assurance and Safety of Crops & Foods 9(3): 313-321.
Yilmaz, T.M., Karaman, S., Dogan, M., Yetim, H. and Kayacier, A., 2012. Characterization of O/W model system meat emulsions using shear creep and creep recovery tests based on mechanical simulation models and their correlation with texture profile analysis (TPA) parameters. Journal of Food Engineering 108(2): 327-336.
Yuksel, F., Karaman, S. and Kayacier, A., 2015. Barley flour addition decreases the oil uptake of wheat chips during frying. Quality Assurance and Safety of Crops & Foods 7(5): 621-628.
Al-Muhtaseb, A.H., Mcminn, W.A.M. and Magee, T.R.A., 2004. Water sorption isotherm of starch powders. Part 2: thermodynamic characteristic. Journal of Food Engineering 62(2): 135-142.
Association of Official Analytical Chemists (AOAC), 2000. Official methods of analysis, 17th edition. AOAC Inc., Arlington, VA, USA.
Barnes, H.A., 2000. A handbook of elementary rheology. University of Wales, Institute of Non-Newtonian Fluid Mechanics, Aberystwyth, UK, 200 pp.
Barry, B.W., 1983. Rheology of dermatological vehicles. Marcel Dekker, New York, NY, USA.
Borghi, B., Castagna, R., Corbellini, M., Heun, M. and Salamini, F., 1996. Breadmaking quality of einkorn wheat (Triticum monococcum ssp. monococcum). Cereal Chemistry 73(2): 208-214.
Brandolini, A., Hidalgob, A. and Moscaritoloa, S., 2008. Chemical composition and pasting properties of einkorn (Triticum monococcum L. subsp. monococcum) wholemeal flour. Journal of Cereal Science 47(3): 599-609.
Corbellini, M., Empilli, S., Vaccino, P., Brandolini, A., Borghi, B., Heun, M. and Salamini, F., 1999. Einkorn characterization for bread and cookie production in relation to protein subunit composition. Cereal Chemistry 76(5): 727-733.
Demirkesen, I., Kelkar, S., Campanella, H.O., Sumnu, G., Sahin, S. and Okos, M., 2014. Characterization of structure of gluten-free breads by using X-ray microtomography. Food Hydrocolloid 36: 37-44.
Dzudie, T. and Hardy, J., 1996. Physicochemical and functional properties of flours prepared from common beans and green beans. Journal of Agriculture Food Chemistry 44(10): 3029-3032.
Filipovic, D., 2012. Observation of ‘traditional’ agriculture in Kastamonu, Turkey in relation to the evidence of crop husbandry at neolithic Çatalhöyük, central Anatolia. Issues in Ethnology and Anthropology 7(4): 1167-1191.
Giuliani, A., Karagoz, A. and Zencirci, Z., 2009. Emmer (Triticum diococcon) production and market potential in marginal mountainous areas of Turkey. International Mountain Society 29(3): 220-229.
Grajales-García, E.M., Osorio-Díaz, P., Goñi, I., Hervert-Hernández, D., Guzmán-Maldonado, S.H. and Bello-Pérez, L.A., 2012. Chemical composition, starch digestibility and antioxidant capacity of tortilla made with a blend of quality protein maize and black bean. International Journal of Molecular Science 13(1): 286-301.
Henika, R.G., 1982. Use of response surface methodology in sensory evaluation. Food Technology 36: 96-101.
Hidalgoa, A. and Brandolinib, A., 2014. Nutritional properties of einkorn wheat (Triticum monococcum L.). Journal of Science Food Agriculture 94(4): 601-612.
Kayacier, A., Yuksel, F. and Karaman, S., 2014. Simplex lattice mixture design approach on physicochemical and sensory properties of wheat chips enriched with different legume flours: an optimization study based on sensory properties. Food Science Technology 58(2): 639-648.
Lachman, J., Miholová, D., Pivec, V., Jír?, K. and Janovská, D., 2011. Content of phenolic antioxidants and selenium in grain of einkorn (Triticum monococcum), emmer (Triticum dicoccum) and spring wheat (Triticum aestivum) varieties. Plant Soil Environment 57(5): 235-243.
Løje, H., Møller, B., Laustsen, A.M. and Hansen, Å., 2003. Chemical composition, functional properties and sensory profiling of einkorn (Triticum monococcum L.). Journal of Cereal Science 37(2): 231-240.
Menrad, K., 2003. Market and marketing of functional food in Europe. Journal of Food Engineering 56(2-3): 181-188.
Mis, A., 2011. Interpretation of mechanical spectra of carob fibre and oat wholemeal-enriched wheat dough using non-linear regression models. Journal of Food Engineering 102(4): 369-379.
Niewinski, M.M., 2008. Advances in celiac disease and gluten-free diet. Journal of the American Dietetic Association 108(4): 661-672.
Piasecka-Jó?wiak, K., S?owik, E., Rozmierska, J. and Chab?owska, B., 2015. Characteristic of organic flour produced from einkorn wheat and rheological properties of einkorn dough in terms of bread obtaining. Journal of Research Application Agriculture Engineering 60(4): 61-66.
Sathe, S.K.E. and Salunkhe, D.K., 1981. Functional properties of the great Northern bean (Phaseolus Vulgaris L.) proteins: emulsion, foaming, viscosity, and gelation properties. Journal of Food Science 46(1): 71-81.
Shih, F.F., Truong, V.D. and Daigle, K.W., 2006. Physicochemical properties of gluten-free pancakes from rice and sweet potato flours. Journal of Food Quality 29(1): 97-107.
Steffe, J.F., 1996. Rheological methods in food process engineering. Freeman Press, East Lansing, MI, USA.
Witczak, M., Juszczak, L., Ziobro, R. and Korus, J., 2012. Influence of modified starches on properties of gluten-free dough and bread. Part 1. Rheological and thermal properties of gluten-free dough. Food Hydrocolloid 28(2): 353-360.
Xu, B.J. and Chang, S.K.C., 2007. A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. Journal of Food Science 72(2): 159-166.
Yildiz, O., Toker, O.S., Yuksel, F., Cavus, M., Ceylan, M.M. and Yurt, B., 2017. Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: effect of ascorbic acid concentration. Quality Assurance and Safety of Crops & Foods 9(3): 313-321.
Yilmaz, T.M., Karaman, S., Dogan, M., Yetim, H. and Kayacier, A., 2012. Characterization of O/W model system meat emulsions using shear creep and creep recovery tests based on mechanical simulation models and their correlation with texture profile analysis (TPA) parameters. Journal of Food Engineering 108(2): 327-336.
Yuksel, F., Karaman, S. and Kayacier, A., 2015. Barley flour addition decreases the oil uptake of wheat chips during frying. Quality Assurance and Safety of Crops & Foods 7(5): 621-628.
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Nov 22, 2018
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