[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 15, Issue 3 (Autumn 2020) ::
Iranian J Nutr Sci Food Technol 2020, 15(3): 43-58 Back to browse issues page
Effects of Cellulase, Hemicellulase and Lecithin on Qualitative Properties of Gluten-Free Sponge Cakes Based on Flaxseed Meal and Rice Flour
E Aghaesmaeili, H Abbasi * , M Fazel
Department of Food Science and Technology, College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
Abstract:   (735 Views)
Background and Objectives: Due to important roles of gluten in qualitative properties of cereal-based products and consumption restrictions of these products by celiac patients, formulation of gluten-free products with appropriate quality and investigation of effects of various additives on qualitative properties of the products are important.
 Materials & Methods: In this study, effects of lecithin emulsifier (0–2%) and two enzymes of cellulase and hemicellulase (0–2%) on textural properties (hardness, cohesiveness and springiness), density and moisture contents of gluten-free cakes were modeled based on flaxseed meal and rice flour using response surface method. Furthermore, characteristics of optimal and control samples were compared with each other within 14 d of storage.
Results: Hemicellulose and lecithin were effective on improvement of cohesiveness and springiness of the product texture, respectively. Interactions between lecithin and cellulase at appropriate levels included significant effects on decreases in the product density. Furthermore, cellulase and hemicellulase improved water absorption ability of the product. Considering the most important qualitative parameters, the optimum concentrations of the variables included 1.67% lecithin, 1.65% cellulase and 0.33% hemicellulose. Textural cohesiveness of the optimal sample within 14 d of storage decreased more slightly, compared to control (samples included wheat flour without flaxseed meal, rice starch and other variables). Moreover, springiness of the sample was more than that of control, decreasing slowly during the storage (p<0.05).
Conclusion: The formulated gluten-free product included higher minerals, linolenic acid, oleic acid and antioxidant activity and lower peroxide value, compared to control. There was no significant difference between the product and control in the most important sensorial properties such as flavor, texture, overall appearance, taste and after taste.
Keywords: Functional properties, Cellulase, Hemicellulase, Flaxseed Meal, Response surface method methodology
Full-Text [PDF 1273 kb]   (398 Downloads)    
English: Research | Subject: Food Science
Received: 2019/11/11 | Accepted: 2020/04/28 | Published: 2020/09/14
Send email to the article author

Add your comments about this article
Your username or Email:


XML   Persian Abstract   Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Aghaesmaeili E, Abbasi H, Fazel M. Effects of Cellulase, Hemicellulase and Lecithin on Qualitative Properties of Gluten-Free Sponge Cakes Based on Flaxseed Meal and Rice Flour. Iranian J Nutr Sci Food Technol. 2020; 15 (3) :43-58
URL: http://nsft.sbmu.ac.ir/article-1-2924-en.html

Volume 15, Issue 3 (Autumn 2020) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
Persian site map - English site map - Created in 0.04 seconds with 30 queries by YEKTAWEB 4312