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

Volumn 90, Issue , 2018, Pages 362-372

  Shaabani, Sanaz ^a   Yarmand, Mohammad Saeid ^a   Kiani, Hossein ^a   Emam Djomeh, Zahra ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Chickpea protein; Gluten free; Millet; Transglutaminase; Xanthan

Indexed keywords

TEXTURES;

ENZYME CONCENTRATIONS; GLUTEN-FREE; MILLET; RESPONSE SURFACE METHODOLOGY; RHEOLOGICAL CHARACTERISTICS; TECHNOLOGICAL CHALLENGES; TRANSGLUTAMINASES; XANTHAN;

ENZYMES;

EID: 85039750778     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.12.023     Document Type: Article

References (37)

1. Aguilar, N., Albanell, E., Capellas, M., Minarro, B., Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread. LWT - Food Science and Technology, 2015, 1–8, 10.1016/j.lwt.2014.12.045.
2. Aguilar, N., Albanell, E., Miñarro, B., Capellas, M., Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread. LWT-Food Science and Technology 62:1 (2015), 225–232.
3. Ahmed, A.R., Mohammed, I., Senge, B., Dough Rheology and bread quality of wheat–chickpea flour blends. Industrial Crops and Products 36 (2012), 196–202, 10.1016/j.indcrop.2011.09.006.
4. Al-Mahasneh, M.A., Ereifej, K.I., Rababah, T.M., Effect of chickpea, broad bean, or isolated soy protein additions on the physicochemical and sensory properties of biscuits. Journal of Food Science 71:6 (2006), 438–442.
5. Arendt, E.K., Dockery, P., Heinbockel, M., Moore, M.M., Ulmer, H.M., Network formation in gluten-free bread with application of transglutaminase. Cereal Chemistry 83:1 (2006), 28–36, 10.1094/CC-83-0028.
6. Arendt, E.K., Hager, A.S., Influence of hydroxypropylmethylcellulose (hpmc), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat. Food Hydrocolloids 32 (2013), 195–203.
7. Ashwini, A., Indrani, D., Jyotsna, R., Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake. Food Hydrocolloids 23 (2009), 700–707.
8. Belc, N., Biliaderis, C.G., Duta, D., Lazaridou, A., Papageorgiou, M., Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering 79 (2007), 1033–1047, 10.1016/j.jfoodeng.2006.03.032.
9. Boye, J., Aksay, S., Roufik, S., Ribéreau, S., Mondor, M., Farnworth, E., et al. Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Research International 43:2 (2010), 537–546.
10. Demirkesen, I., Campanella, O.H., Sumnu, G., Sahin, S., Hamaker, B.R., A study on staling characteristics of gluten-free breads prepared with chestnut and rice flours. Food and bioprocess technology 7:3 (2014), 806–820.
11. Demirkesen, I., Mert, B., Sumnu, G., Sahin, S., Utilization of chestnut flour in gluten-free bread formulations. Journal of Food Engineering 101:3 (2010), 329–336.
12. Demirkesen, I., Sumnu, G., Sahin, S., Image analysis of gluten-free breads prepared with chestnut and rice flour and baked in different ovens. Food and Bioprocess Technology 6:7 (2013), 1749–1758.
13. Esteller, M., Lannes, S., Production and characterization of sponge-dough bread using scaled rye. Journal of Texture Studies 39:1 (2008), 56–67.
14. Flores-Silva, P.C., Berrios, J.D.J., Pan, J., Osorio-Díaz, P., Bello-Pérez, L.A., Gluten-free spaghetti made with chickpea, unripe plantain and maize flours: Functional and chemical properties and starch digestibility. International Journal of Food Science & Technology 49:9 (2014), 1985–1991.
15. Gallagher, E., Gluten-free food science and technology, Vol. 1, 2009, Blackwell Publishing Ltd, United Kingdom.
16. Gang, D.-O., Shin, M., Song, J.-Y., Effects of protein and transglutaminase on the preparation of gluten-free rice bread. Food Sci. Biotechnol 19:4 (2010), 951–956.
17. Gómez, M., Gularte, M.A., Rosell, C.M., Impact of legume flours on quality and in vitro digestibility of starch and protein from gluten-free cakes. Food Bioprocess Technol, 2011, 10.1007/s11947-011-0642-3.
18. Gularte, M.A., Gómez, M., Rosell, C.M., Impact of legume flours on quality and in vitro digestibility of starch and protein from gluten-free cakes. Food and Bioprocess Technology 5:8 (2012), 3142–3150.
19. Indrani, D., Rajiv, J., Soumya, C., Venkateswara Rao, G., Effect of replacment of wheat flour with finger millet flour (eleusin Corcana) on the batter microscopy, rheology and quality characteristics. Journal of Texture Studies, 2011, 478–489, 10.1111/j.1745-4603.2011.00309.x.
20. Kaur, M., Singh, N., Characterization of protein isolates from different Indian chickpea (Cicer arietinum L.) cultivars. Food Chemistry 102:1 (2007), 366–374.
21. Marco, C., Rosell, C.M., Breadmaking performance of protein enriched gluten free breads. European Food Research and Technology, 2008, 1205–1213.
22. Matos, M.E., Rosell, C.M., Sanz, T., Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins. Food Hydrocolloids, 2014, 150–175.
23. Miñarro, B., Albanell, E., Aguilar, N., Guamis, B., Capellas, M., Effect of legume flours on baking characteristics of gluten-free bread. Journal of Cereal Science 56:2 (2012), 476–481.
24. Moreira, R., Chenlo, F., Torres, M., Rheology of commercial chestnut flour doughs incorporated with gelling agents. Food Hydrocolloids 25:5 (2011), 1361–1371.
25. Moreira, R., Chenlo, F., Torres, M., Effect of shortenings on the rheology of gluten-free doughs: Study of chestnut flour with chia flour, olive and sunflower oils. Journal of Texture Studies 43:5 (2012), 375–383.
26. Moreira, R., Chenlo, F., Torres, M., Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour. LWT-Food Science and Technology 50:1 (2013), 160–166.
27. Moreira, R., Chenlo, F., Torres, M.D., Rheology of gluten-free doughs from blends of chestnut and rice flours. Food and Bioprocess Technology 6:6 (2013), 1476–1485.
28. Moreira, R., Chenlo, F., Torres, M., Prieto, D., Influence of the particle size on the rheological behaviour of chestnut flour doughs. Journal of Food Engineering 100:2 (2010), 270–277.
29. Padalino, L., Mastromatteo, M., Lecce, L., Spinelli, S., Conte, A., Alessandro Del Nobile, M., Optimization and characterization of gluten-free spaghetti enriched with chickpea flour. International Journal of Food Sciences and Nutrition 66:2 (2015), 148–158.
30. Paredes-López, O., Ordorica-Falomir, C., Olivares-Vázquez, M., Chickpea protein isolates: Physicochemical, functional and nutritional characterization. Journal of Food Science 56:3 (1991), 726–729.
31. Sabanis, D., Tzia, C., Effect of hydrocolloids on selected properties of gluten-free dough and bread. Food Science and Technology International 17:4 (2010), 279–291, 10.1177/1082013210382350.
32. Sait Dogan, I., Yildiz, Ö., Optimization of gluten-free cake prepared from chestnut flour and Transglutaminase: Response surface methodology approach. International Journal of Food Engineering 10:4 (2014), 737–746, 10.1515/ijfe-2014-0024.
33. Sánchez-Vioque, R., Clemente, A., Vioque, J., Bautista, J., Millán, F., Protein isolates from chickpea (Cicer arietinum L.): Chemical composition, functional properties and protein characterization. Food Chemistry 64:2 (1999), 237–243.
34. Sarabhai, S., Prabhasankar, P., Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough. LWT-Food Science and Technology 63:2 (2015), 1301–1308.
35. Shevkani, K., Kaur, A., Kumar, S., Singh, N., Cowpea protein isolates: Functional properties and application in gluten-free rice muffins. LWT-Food Science and Technology 63:2 (2015), 927–933.
36. Zhang, T., Jiang, B., Mu, W., Wang, Z., Emulsifying properties of chickpea protein isolates: Influence of pH and NaCl. Food Hydrocolloids 23:1 (2009), 146–152.
37. Zhang, T., Jiang, B., Wang, Z., Gelation properties of chickpea protein isolates. Food Hydrocolloids 21:2 (2007), 280–286.