Study of Physicochemical, Rheological and Sensory Characteristics of Rice and Corn flour-based Gluten Free Biscuit Containing Resistant Starch

Subject Areas :

Rahil Rezaei ¹ , Masoumeh Moghimi ² , , Seyyed Soheil Amiri Aghdaei ³

1 - گروه علوم و صنایع غذایی، واحد گنبد‌کاووس، دانشگاه آزاد اسلامی، گنبد‌کاووس، ایران.
2 - گروه شیمی، واحد گنبد کاووس، دانشگاه آزاد اسلامی، گنبد کاووس، ایران.
3 - دانشجوی دکتری، گروه علوم و صنایع غذایی، دانشگاه علوم‌کشاورزی و منابع طبیعی، گرگان، ایران.

Received: 2021-05-01 Accepted : 2021-10-03 Published : 2024-06-21

Keywords:

References:

1. مجذوبی، م.، منصوری، ح.، فلسفی، س.ر.، فرحناکی،‌ع.‌1394. تاثیر‌پودر‌هسته‌خرما بر برخی ویژگی‌های‌خمیر بیسکویت و بیسکویت سخت. علوم غذایی و تغذیه، سال دوازدهم، شماره‌2، 14-5 .


2. موسوی‌کلجاهی، س. ا.، صدر، ا. ب. 1398. بهینه­سازی اثر غلظت­های مهم گزانتان، گوار و کربوکسی‌متیل‌سلولز‌بر‌خصوصیات فیزیکوشیمیایی، ‌رئولوژیکی‌و‌ارگانولپتیکی‌بیسکویت بدون گلوتن بر‌پایه آرد برنج. علوم و صنایع غذایی، شماره 94، دوره 16، 50-39.


3. وطن‌خواه، م.، الهامی‌راد، م.ح.، یقبانی، م.، نادیان، ن.، اکبریان، م.ج. 1393. بررسی امکان تولید بیسکویت رژیمی با استفاده از شیین کننده استویوزید. پژوهش و‌نوآوری در علوم و صنایع غذایی، جلد‌3، شماره 2، 170-.157


4. 2000. Approved Methods of the AACC American Association of Cereal Chemists, St Paul, Minnesota, Method, 72-10.


5. Aggarwal, D., Sabikhi, L., Kumar, M. H. S., Panjagari, N. R. 2018. Investigating the effect of resistant starch, polydextrose and biscuit improver on the textural and sensory characteristics of dairy-multigrain composite biscuits using response surface methodology. Journal of Food Measurement and Characterization, 12:1167-1176.


6. Altindag, G., Certel, M., Erem, F. and Konak, U. I. 2014. Quality characteristics of gluten-free cookies made of buckwheat, corn and rice flour with/without transglutaminase. Food Science and Technology International, 21(3): 213-220.


7. Arun, K. , F.  Persia, P.  S. Aswathy, J.  Chandran, M.  S.  Sajeev, P.  Jayamurthy. and P.  Nisha.  2015.  Plantain  peel-a  potential source  of  antioxidant  dietary  fibre  for  developing  functional cookies. Journal of Food Science and Technology, 52(10): 6355-6364.


8. Brennan, C. S. and Samyue, E. 2014. Evaluation of starch degradation and textural characteristics of dietary fiber enriched biscuits. International Journal of Food Properties, 7(3): 647-657.


9. Canalis, M. S. B., Stefollani, M. E., Lion, L. E. and Ribotta, B. D. 2016. Effect of different fibers on dough properties and biscuit quality.Journal of the Science of Food and Agriculture97(5). DOI:1002/jsfa.7909


10. Delcour, J. A., Joye, I. J., Pareyt, B., Wilderjans, E., Brijs, K., and Lagrain, B. 2011. Wheat gluten functionality as a quality determinant in cereal-based food products. Annual Review of Food Science and Technology, 3: 469-492.


11. Donkor, O.,Nilmini, S. L. I., Stoilc, P. and Vasiljevic, T. 2007. Survival and activity of selected probiotic organisms in set-type yogurt during cold storage. International Dairy Journal17(6):657-665.


12. Doporto, M. C., Sacco, F., Vina, S. Z. and Garcia, M. A. 2017. Quality and technological properties gluten free biscuits made with pachyrhizus ahipa flour as a novel ingredient. Food and Nutrition Sciences, 8: 70-83.


13. Drabinska, N., Zielinski, H. and Krupa-Kozak, U. 2016. Technological benefits of inulin type fructan aaplication in gluten free products-a review. Trends in Food Science and Technology, 56: 149-157.


14. Giuberti, G., Marti, A., Fortunati, P. and Gallo, A. 2017. Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches: nutritional aspects and textural characteristics. Journal of Cereal Science, 76: 157-164.


15. Gujral, H.S. and Rosell, C.M.2004. Functionality of rice flour modified with a microbial transglutaminase.

 

 Journal of Cereal Science, 39:225–230.

16. Ivanisova, E., Drevkova, B., Tokar, M., Terentjeva, M., Krajcovic, T. and Kacaniova, M. 2019. Physicochemical and sensory evaluation of biscuit enriched with chicpry fiber. Food Science and technology International, 26(1):38-43.


17. Kaur, M., Sandhu, K. S., Arora, A., Sharma, A. 2015. Gluten free biscuit prepared from buckwheat flour by incorporation of various gums: physicochemical and sensory properties. LWT-Food Science and Technology, 61(1):628-632.


18. Korus, A., Gumul, D., Krystyjan, M., Juszczak, L., Korus, J. 2017. Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuit made from corn-acron flour or corn-hemp flour composites. European Food Research and Technology.

 DOI 10.1007/s00217-017-2853-y.

19. Korus, J., Witczak, M., Ziobro, R., Juszczak, L., 2009. The impact of resistant starch on characteristics of gluten-free dough and bread. Food Hydrocolloids. 23 (3): 988e995.


20. Laguna, L., Salvador, A., Sanz, T. and Fiszman, S. M. 2011. Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits. LWT-Food Science and Technology, 44: 737-746.


21. Mancebo, C. M., Rodriguez, P. and Gomez, M. 2015. Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies, LWT - Food Science and Technology.

 Doi: 10.1016/j.lwt.2015.11.045.

22. Marco, C. and Rossel, M. 2008. Effect of different protein isolates and transglutaminase on rice flour properties. Journal of food engineering, 48(1): 132-139.


23. Mariotti, M. & Alamprese, A. 2012. About the use of different sweeteners in baked goods. Influence on the mechanical and rheological properties of the doughs.LWT- Food Science and Technology, 48(1):9-15


24. Moriano, M. E., Cappa, C. and Alamprese, C. 2018. Reduced-fat dough biscuits: multivariate effects of polydextrose and resistant starch on dough rheology and biscuit quality. Journal of Cereal Science, 81:‌171-178.


25. Ozbas, O., Seker, I. T. and Gokbulut, I. 2010. Effects of resistant starch. apricot kernel flour and fiber-rich fruit powders on low-fat cookie quality. Food Science and Biotechnology, 19: 979-986.


26. Paymundo, A., Fradinho, p., Nune, M. 2014. Effect of Psyllium fibre content on the textural and rheological characteristics of biscuit and biscuit dough. Bioactive Carbohydrates and Dietary Fibre.

http://dx.doi.org/10.1016/j.bcdf.2014.03.001.

27. Pourmohammadi, K., Abedi, E., Farahmand, S., Mahmoudi, M. R., Hashemi, S. M. B. and Torri, L. 2018. Nodelling the effects of corn and wheat resistant starch on texture properties and quality of resistant starch-enrichment dough and biscuit. Journal of Food Process Engineering, 42(2):


28. Rajesh, D., R. Ravi, R., Bhattacharya, S. 2015. Effect of Hydrocolloids on Quality of Proso Millet Cookie. Food Bioprocess Technology. 8: 2298–2308.


29. Sabanis, D. and Tzia, C. 2011. Effect of hydrocolloids on selected properties of gluten-free dough and bread. Food Science and Technology International, 17(4): 279-291


30. Sarabhai, S., Prabhasankar, P. 2105.  Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough, Food Science and Technology, 1-8.


31. Sarabhai, S, m., Sudha, M. L. and Prabhasankar, P. 2017. Rheological characterization and biscuit making potential of gluten free. Journal of Food Measurement and Characterization, 11: 1449-1461.


32. Sudha, M. L., Srivastava, A. K., Vetrimani, R., Leelavathi, K. 2006. Fat replacement in soft dough biscuit: its application on dough rheology and

 

biscuit quality. Journal of Food Engineering: 80:922-930

33. Sulieman, A., Zhu, K., Peng, W.,  Hassan, H.A.,  Obadi, M.,  Siddeeg, A., Zhou, H. 2018. Rheological and quality characteristics of composite gluten-free dough and biscuit supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour. Food Chemistry. https://doi.org/10.1016/j.foodchem.2018.07.189


34. Thejasri, V., Hymavathi, T. V., Roberts, T. P., Anusha, B. and Devi, S. 2017. Sensory, physicochemical and Nutritional properties of gluten free biscuits formulated with quinoa, foxtail millet and hydrocolloids. International Journal of Current Microbiology and Applied Science, 6(8): 1710-1721.


35. Tsatsaragkou, K., Gounaropoulos, G., Mandala, I., 2014a. Development of gluten free bread containing carob flour and resistant starch. LWT Food Science and Technology, 58‌(1): 124e129.


36. Wang, L., Li, S. and Gao, Q. 2014. Effect of resistant starch as dietary fiber substitute on cookies quality evaluation. Food Science and Technology Research, 20(2): 263-272.


37. Wieser, H. 2007. Chemistry of gluten protein. Food Microbiology, 24:115-119.