• Home
  • Gluten-free bread Formulation Using Grass Pea, Quinoa, and Chestnut Flour Based on Rice Flour by Response Surface Methodology

Share To

Article Url


Manuscript ID : JFST-2104-1712 (R1) Visit : 175 Page: 27 - 46

10.30495/jfst.2021.1927126.1712

Article Type: Original Research

Gluten-free bread Formulation Using Grass Pea, Quinoa, and Chestnut Flour Based on Rice Flour by Response Surface Methodology

Subject Areas :

Azadeh Shahsavan Tabrizi 1 , Esmaeil Ataye Salehi 2 , Akram Ariyanfar 3 , Zahra Sheikholesalami 4

1 - دانشجوی دکتری،‌گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران
2 - گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران.
3 - گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران
4 - بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران.

Received: 2021-04-04 Accepted : 2021-05-30 Published : 2024-03-20

Keywords:

Abstract :

References:


  1. ابراهیم‌زاده، آ. 1394. مطالعه‌ ویژگی­های شیمیایی، فیزیکی و‌ رئولوژیکی نان بربری غنی‌شده با آرد کینوا. پایان‌نامه کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی شهر قدس.
    2.
  2. جلدانی، ش.، ناصحی، ب.، برزگر، م .‌و سپهوند، ن. بررسی اثر افزودن آرد کامل کینوا و صمغ زانتان بر‌خصوصیات شیمیایی و حسی‌نان بربری به‌روش‌سطح پاسخ. مجله علوم و صنایع غذایی، دوره 14، شماره 70، 89-79.
    3.
  3. حقایق، غ. و زاوه‌ زاد، ن. 1398. بررسی تأثیر جایگزینی آرد سیب زمینی-برنج با آرد کینوآی جوانه زده بر ویژگی‌های بافتی و پذیرش کلی نان قالبی بدون گلوتن. مجله علوم و صنایع غذایی، دوره 16، شماره 88، 325-315.
    4.
  4. روشنی، ش و نقی‌پور، ف. 1397. بررسی ویژگی‌های بافتی، تصویری و‌حسی‌کیک فنجانی حاوی آرد شاه‌بلوط و سدیم استئاروئیل- 2- لاکتیلات‌. مجله علوم و صنایع غذایی، دوره 15، شماره 79، 120-111.
    5.
  5. صفا، ر.، شیخ الاسلامی. ز و عطای صالحی، ا. 1393. بررسی‌تاثیر‌افزودن‌آرد‌سنگینک (latirus sativus) بر ویژگی‌های حسی، فیزیکوشیمیایی و‌بیاتی‌نان بربری. فصلنامه علوم و صنایع غذایی، دوره 13، شماره‌51، 224-213.
    6.
  6. قاسمی‌زاده، س.، ناصحی، ب .و نوشاد، م. 1396‌‌. بهینه‌سازی‌فرمول‌نان بدون گلوتن حاصل از آرد کینوا، ذرت و برنج، مجله علوم تغذیه و صنایع غذایی ایران، دوره 1، شماره‌12، 68-59.
    7.
  7. مختاری،‌ ز.، ‌ضیائی‌فر، ا. م.، اعلمی،‌ م.، کاشانی‌نژاد، م. و آقاجان‌زاده ‌سورکی، س. 1397. بررسی‌خواص فیزیکوشیمیایی و رئولوژیکی خمیر حاصل از آرد بلوط و اینولین. مجله علوم و صنایع غذایی، دوره 15، شماره‌‌4، 38-23.
    8.
  8. موذنی، م.، زرین قلمی، س. و گنجلو، ع. 1397. تأثیر‌غنی‌سازی خمیر بربری با آرد کامل کینوا بر ویژگی‌های فارینوگرافی و کیفیت نان. نشریه پژوهش‌های صنایع غذایی، جلد 28، شماره 4، 112-103.
    9.
  9. Ahlborn, G. J., Pike, O. A., Hendrix, S. B, Hess, W. M. and Huber, C. S. 2005. Sensory, mechanical and microscopic evaluation of staling in low protein and gluten free bread. Cereal Chemistry: 82: 328-335.
    10.
  10. Ahmad Mir, S., John Don Bosco, S. and Ahmad‌ Shah, A. 2019. Technological and nutritional properties of gluten-free snacks based on brown rice and chestnut flour. Journal of the Saudi Society of Agricultural Sciences, 18: 89–94.
    11.
  11. American Association of Cereal Chemists (AACC). American Association of Cereal Chemists of Approved Methods.
    12.
  12. Ayseli, M. T., Yilmaz, M. T., Cebi, N., Sagdic, O., Ozmen, D. and Capanoglu, E. 2020. Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6–24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour. Food Chemistry, 315: 126-208.
    13.
  13. Bahmanyar, F., Hosseini, S. M., Mirmoghtadaie, L. and Shojaee-Aliabadi, S. 2021. Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation. Meat Science, 172: 108-305.
    14.
  14. Bala, M., Handa, S., Mridula, D. and Singh, R. K. 2020. Physicochemical, functional and rheological properties of grass pea (Lathyrus sativus L.) flour as influenced by particle size. Heliyon, 6:‌1 -10.
    15.
  15. Bastidas, E. G., Roura, R., Rizzolo, D. A. D., Massanés, T. and Gomis, R. 2016. Quinoa (Chenopodium quinoa Willd), from nutritional value to potential health benefits: An
    16.

 

integrative review. Journal of Nutrition & Food Sciences, 6(3).

  1. Baysal, T. and Demirdouen, A. 2006. Lipoxygenase in fruit and vegetable: A Review. Enzyme and microbial Technology.

  2. Bazaz, R., Baba, W. N. and Masoodi, F. A. 2016. Development and quality evaluation of hypoallergic complementary foods from rice incorporated with sprouted green gram flour. Cogent Food & Agriculture, 2(1).
    3.
  3. Caballero, P. A, Go’mez, M. and Rosell, C. M. 2007. Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination. Journal of Food Engineering 81: 42–53.
    4.
  4. Dadvar, P. 2014. Gluten free cake formulation by chestnut and corn flour and xanthan gum. M.Sc. Thesis, Azad University, Quchan branch [in Persian].
    5.
  5. Demirkesen, I., Mert, B., Summu, G. and Sahin, S. 2010. Utilization of chest nut flour in gluten – free bread formulation. Journal of Food Engineering, 101: 329-336.
    6.
  6. Demirkesen, I., Mert, B., Sumnu, G. and Sahin, S. 2010a. Rheological properties of gluten-free bread formulations. Journal of Food Engineering. 96: 295-303.
    7.
  7. Dokić, L., Nikolic. I., Soronja Simovic. D., Pajin. B. and Juul. N., 2014. Sensory Characterization of Cookies with Chestnut Flour.World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering., 8(5): 416-419.
    8.
  8. Elgeti, D., Nordlohne, S. D, Föste, M., Besl, M., Linden, M. H., Heinz, V., Jekle, M. and Becker, T. 2014. Volume and texture improvement of gluten-free bread using quinoa white flour. J Cereal Sci, 59(1): 41-7.
    9.
  9. Gacula, J. and Singh, R. 1984. Statistical methods in food and consumer research. Academic press Inc. USA.
    10.
  10. Gelroth, J. and Ranhotra, G. R. M. L.2001. Dreher, editors. Handbook of dietary fiber, newyork: marcel Dekker Inc.
    11.
  11. Ghafari, E., Costa, H. and Júlio, E. 2015. Statistical mixture design approach for eco-efficient UHPC. Cement and Concrete Composites, 55: 17-25.
    12.
  12. Gharib, S. H., Bastani, S., Roustaazad, R. and Jalili, M. 2009. Optimization of water based flexography inks for printing on polyethylene films. Journal of Color Science and Technology,‌3(3): 131-143 (in Persian).
    13.
  13. Ghasemzadeh, S., Nasehi, B. and Noshad, M. 2017. Optimization the properties of gluten free bread produced from quinoa, corn and rice flours. Iranian Journal of Nutrition Sciences & Food Technology. 12‌(1): 59-68.
    14.
  14. Haralick, R. M., Shanmugam, K. and Dinstein, I. 1973. Textural features for image classification. IEEE Transactions of ASAE, American Society of Agricultural Engineers. 45(6):1995-2005.
    15.
  15. Hematiyan sorki, A., Mazaheri Tehrani, M. and Mohebbi, M. 2013. Effect of soy and chestnut flour on physicochemical and sensory properties of gluten free cake. 21th National Congress of Food Science and Technology, Shiraz, Iran [in Persian].
    16.
  16. Iglesias–Puig, E., Monedero, V. and Haros, M. 2015. Bread with whole quinoa flour and bifidobacterial phytases increases dietary mineral intake and bioavailability. LWT–Food Science and Technology, 60: 71–77.
    17.
  17. Jung, M. J., Heo, S. I. and Wang, M. H. 2007. Comparative Studies for Component Analysis in Acorn Powders from Korea and China. Korean Journal of Pharmacognosy, 38(1): 90-94.
    18.
  18. Koletta, P., Irakli, M., Papageorgiou, M. and Skendi, A. 2014. Physicochemical and technological properties of highly enriched wheat breads with wholegrain non wheat flours. J Cereal Sci, 60(3): 561-568.
    19.

 

  1. Korus, J., Witczak, M., Ziobro, R. and Juszczak, L. 2015. The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread. European Food Research and Technology, 240: 1135-1143.
    2.
  2. Ktenioudaki, A. and Gallagher, E. 2012. Recent advances in the development of high-fibre baked products. Trends Food Sci Tech, 28 (1): 4-14.
    3.
  3. Littardi, P., Paciulli, M., Eleonora Carini, E., Massimiliano Rinaldi, M., Margherita Rodolfi, M. and Chiavaro, E. 2020. Quality evaluation of chestnut flour addition on fresh pasta. LWT - Food Science and Technology, 126: 109303.
    4.
  4. Martineza, O. D. M., Toledob, R. C. L., Queirozc, V.A.V., Pirozia, M. R., Martinob, H.S.D. and Barros, F.A.R. 2020. Mixed sorghum and quinoa flour improves protein quality and increases antioxidant capacity in vivo. LWT‌- Food Science and Technology, 129: 109.
    5.
  5. McGorrin, R. 2019. Key aroma compounds in oats and oat cereals. Journal of Agricultural and Food Chemistry.
    6.
  6. Mirabedini, S. M., Jamali, S. S., Haghayegh, M., Sharifi, M., Mirabedini, A. S. and Hashemi-Nasab, R. 2012. Application of mixture experimental design to optimize formulation and performance of thermoplastic road markings. Progress in Organic Coatings, 75(4): 549-559.
    7.
  7. Montgomery, D. C. 2017. Design and analysis of experiments. John wiley and sons.
    8.
  8. Paciulli, M., Rinaldi, M., Cavazza, A., Ganino, T., Rodolfi, M., Chiancone, B. and Chiavaro, E. 2018. Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage. LWT‌- Food Science and Technology.
    9.
  9. Payedar, Z., Nasehi, B., Barzegar, H. and Hojati, M. 2013. Study of the effect of adding fenugreek seed flour on properties of flour, dough and barbari bread. Master Thesis, Department of Food Science, Ramin University of Agriculture and Natural Resources of Khuzestan. [In Persian].
    10.
  10. Pellegrini, M., Lucas-Gonzales, R., Ricci, A., Fontecha, J., Fernandez-Lopez, J., Perez Alvarez, J. A. and Viuda Martos, M. 2018. Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds. Industrial Crops and Products, 111: 38–46.
    11.
  11. A., Khodaparast, M.‌ H, Karimi, M., Mortazavi, S. A., Ghiafeh Davoodi, M., Hematian Sourki, A. and Razavizadegan Jahromi, S. H. 2011. Effect of polyols on shelf-life and quality of flat bread fortified with soy flour. Journal of Food Process Engineering, 34:‌1435-1445.
    12.
  12. Purlis, E. and Salvadori, V. 2009. Modelling the browning of bread during baking. Food Research International, 42: 865-870.
    13.
  13. Rizzello, C. G., Lorusso, A., Montemurro, M. and Gobbetti, M. 2016. Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread. Food Microbiology, 56: 1–13.
    14.
  14. Romano, A., Giosafatto, C. V. L., Al-Asmar, A., Masi, P., Aponte, M. and Mariniello, L. 2019. Grass pea (Lathyrus sativus) flour: microstructure, physico-chemical properties and in vitro digestion. Food Res. Technol, 245 (1): 191–198.
    15.
  15. Sacchetti, G., Pinnavaia, G., Guidolin, E. and Dalla Rosa, M. 2004. Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour-based snack-like products. Food Research International, 37: 527-534.
    16.
  16. Sahraiyan, B. 2016. Production of sorghum malt powder by using microwaves and its evaluation as a sugar replacer in gluten free cup cake. D. thesis, Ferdowsi University of Mashhad, Department of Food Science and Technology. [In Persian].
    17.

 

  1. Shahraki,‌ F., ‌Mortazavi, A., Hadadkhdaparast, M. H. and Milani, E. 2013. Evaluate the quality and purity of the proteins extracted from the seeds of Lathyrus sativus Lathyrus sativus plant and optimize the response surface method RSM. Second National Seminar on Food Security, Free University savad kooh Branch.
    2.
  2. Shukla, R., and Cheryan, M. 2001. Zein; The industrial protein from corn. Industrial Crops and Products, 13:171-192.
    3.
  3. Singh, P., Arora, A. and Strand, T.A. 2018. Global prevalence of celiac disease: system- atic review and meta-analysis. Clin Gastroenterol Hepatol, 16:823–36 e2.
    4.
  4. Sirini, N., Rold´an, A., Lucas-Gonz´alez, R., Fern´andez-L´opez, J., Viuda-Martos, M., P´erez- ´Alvarez, J. A., Frizzo, L. S. and Rosmini, M. R. 2020. Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages. LWT‌-‌Food Science and Technology, 134:110-119.
    5.
  5. R., Glamoclija, D., Demin, M., Vucelic–Radovic, B., Jovanovic, Z., Milojkovic–Opsenica, D., Jacobsen, S. E. and Milovanovic. M, 2012. Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations. Journal of Cereal Science, 55:132–138.
    6.
  6. Zheng, C., Sun, D.W. and Zheng, L. 2006. Recent developments and applications of image featuresfor food quality evaluation and inspection-a review. Trends of Food Science &Technology, 17(12):642-655.
    7.

 

 

 

 

 

 

 

 

 

 

 

_||_

Sanad

Sanad is a platform for managing Azad University publications

Links

Related Centers

Technical Support

Official pages

The rights to this website are owned by the Raimag Press Management System.
Copyright © 2021-2024

Home| Login| About Us| Contact Us|
[فارسی] [العربية] [fa] [ar]