Improvement of gluten-free taftoon bread properties during storage by the incorporation of potato powder (Satrina V.), guar gum, sodium caseinate and transglutaminase into the matrix

Autor: Mahdis Moradi, Marzieh Bolandi, Homa Baghaei, Fariborz Nahidi, Mahdi Karimi
Rok vydání: 2020
Předmět:
Zdroj: Journal of Food Measurement and Characterization. 14:2282-2288
ISSN: 2193-4134
2193-4126
Popis: Nowadays, celiac disease is recognized as a worldwide autoimmune disease in the world due to intolerance to prolamin peptides from cereals, and consuming gluten-free cereal-based foods is the only way to cure celiac patients throughout their life span. Therefore, researchers have been constantly developed new methods to improve the quality and extend the shelf life of gluten-free food products for these patients. It should be noted that hydrocolloids play an important role to extend the shelf life of this kind of food products. Therefore, this study aimed to improve the physicochemical, textural and rheological properties of gluten-free Taftoon bread based on potato during 7 days in ambient temperature. So, guar gum, sodium caseinate, and transglutaminase enzyme were used as the improvement variables, with equal proportions, in four levels. Incorporation the variables into the formulation caused to significantly increase elasticity and textural properties. In the other hands, the specific volume, firmness, adhesion and a*, L* and b* of bread crust were reduced. Finally, it can be concluded that consumption of potato powder (Satrina V.) in Taftoon bread next to the mentioned variables enhanced the qualitative and tasteful properties. The optimized formulation for Taftoon bread contained 1% guar gum, 1% transglutaminase and 1% sodium caseinate.
Databáze: OpenAIRE
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