جستجوی مقالات مرتبط با کلیدواژه « فاقد گلوتن » در نشریات گروه « صنایع غذایی »

Celiac disease is a digestive disorder caused by a permanent intolerance to certain cereal prolamines with a specific oligopeptide sequence and manifests as gluten intolerance. The aim of this study is therefore to formulate and produce gluten-free pasta based on rice flour and wheat alternative flours and to evaluate their qualitative properties. Different samples of gluten-free pasta were produced from a mixture of rice flour and wheat alternative flours (chia, teff, quinoa, amaranth and buckwheat) with different weight ratios. A commercial pasta was used as the control sample. The color, texture, cooking properties and sensory characteristics of the samples were then investigated. The results showed that as the proportion of alternative flours increased, the color lightness index (L*) decreased and the b* and a* values increased, resulting in a decrease in the whiteness index and an increase in the yellowness index and overall color changes. In addition, the wheat alternative flours had a positive effect on the texture firmness and reduced the baking index, and reduced the glaze index of the final product. The pasta sample with 75% wheat alternative flours and 25% rice flour was selected as the ideal gluten-free pasta sample in terms of overall sensory evaluation. The results show that the use of alternative flours can significantly improve the quality characteristics of gluten-free pasta.

The main objective of the current study was to optimize gluten free doughnuts formula for which the effect of xanthan, guar and Transglutaminase (TGase) enzyme were investigated. Xanthan, Guar and TGase were added from 0 to 2% of flour basis to the basic formula. Treatments were designed based on the mixture design of the Minitab software. The optimum conditions were selected based on the oil absorption, hardness, color, porosity and specific volume. The results showed that the high oil absorption occurred at the high level of TGase in absence of gums and the minimum oil absorption happened at the triple point. TGase caused cross linkage between rice flour protein, potato flour protein, and soy protein concentrate, which led to making protein network, xanthan gum,creating viscoelastic properties and guar gum,generating inter-surface properties, finally resulting in the increase of porosity and specific volume of doughnuts respectively. The interaction between the components showed that increasing the amount of guar gum improved the lightness of doughnuts. Texture parameters showed that samples with just gums without TGase showed the highest hardness. The synergistic effects of these gums increased viscosity. Hardness was decreased by protein network induced by TGase. The results of this study showed that the formula containing all three components could simulate the protein network in the gluten-free doughnut. The optimum point was 0.98% of xanthan, 0.44% of guar and 0.58% TGase which showed the best responds.

Bread is a cheapest sources of energy and critical feed for people in the world.But the current consumption of bread for celiac disease is not possible. So, production of gluten free bread for celiac patients which are suffer from gluten allergy seems necessary. The aim of this study, was production of gluten free toast bread containing the Arabic and Locust bean gums, and after that physicochemical and mechanical properties were evaluated. The toast bread was prepared in a constant formulation and only changed the concentration of the gums (Locust and Arabic 0, 1 and 2 percentage and a combination of both gum samples with 1% concentration). The results showed that by increasing of the percentage of gums the moisture content was significantly increased.Also, by increasing of the concentration of gums the specific volume was significantly increased. The study results in the mechanical properties showed that the hardness and fracture force by increasing of Arabic and Locust Bean gums concentration were reduced and adhesion and springiness in the daily review were significantly increased (p<0.05).

Despite the ever-increasing demand for gluten-free products, there are still many technological challenges in the production of quality gluten-free breads.In this study, the relationship between the characteristics of three rice cultivars (Alikazemi, Hashemi and Hasani) with the quality of obtained dough and flat bread was investigated. Forthis purpose, chemical properties, RVA parameters, gelatinization (GT, GC) and water absorption indicators (WAI, SP, and WSI)of flour, rheological characteristics and TPA parameters of dough and finally the color and texture of the prepared breads from these cultivars were evaluated. Previously, amylose was considered as the most common choice for selection of rice cultivars for the preparation of bread, but the results of this study showed that the amount of protein, water absorption characteristics and pasting properties are also important parameters in determining the qualitative characteristics of the product.According to the conditions applied in this research, it was found that the Hasani cultivar has the characteristics necessary for the preparation of flat gluten-free bread and Alikazemicultivar is not suitable for this purpose, because of the high adhesion of the dough.

According to the notable number of people with autoimmune celiac disease, the importance of various studies on production of favorable products for celiac-affected people looks stronger. Because of the fundamental role of gluten in forming of a firm and coherent structure in flour-based products and providing assistance to production of non-flat products using flours containing gluten, removal of this valuable nutrient continues to be remained as a major problem in the food industry and production of gluten-free products. In this study, we aimed to study the effects of whey protein concentrate at concentrations of 0, 1.5 and 3 percent based on dry weight of muffins and choose the optimal range of this compound in order to produce non-flat product with desirable sensory and textural properties.According to results of previous researches, whey protein concentrate can reinforce textural properties by effecting on creation of proper texture structure. According to our results, consumption of whey protein concentrate up to 1.5% based on the dry weight of the formulation, can significantly increase the quality of the final product due to its effect on creation of proper structure. By studying the effect of whey protein concentrate on sensory and textural properties of the product, the treatment containing 1.5% of protein had the highest sensory acceptance and could show an acceptable improvement in textural properties compared to control sample. The highest level of firmness with the lowest sensory score belonged to treatment 3 with 3% WPC, which had the darkest. Based on sensory and instrumental evaluation of final product color, it determined that consumption of whey protein concentrate significantly reduced L *, but did not result in a significant change in a * and b * parameters.