Influence of Guar Gum on Texture Profile Analysis and Stress Relaxation Characteristics of Carrot Sponge Cake
محورهای موضوعی : food microbiologyF. Salehi 1 , M. Kashaninejad 2
1 - Assistant Professor, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran.
2 - Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
کلید واژه: Guar Gum, Maxwell Model, Peleg-Normand Model, Sponge cake, Stress Relaxation,
چکیده مقاله :
Stress relaxation has traditionally been employed as one of the principal means for measuring the viscoelastic behavior of foods. The objective of this study was to determine the texture profile analysis and stress relaxation characteristics of carrot sponge cake formulated with four different levels of guar gum (0, 0.25, 0.5 and 0.75 %). Texture profile analysis results showed a decrease in the carrot cake consistency, gumminess and chewiness with increasing the level of gum. The consistency and hardness values decreased from 4773.11 to 2260.60 g.s and 915.45 to 458.54 g with increasing guar gum levels from 0 to 0.75 %, respectively. The results showed that mechanical stress relaxation data of carrot sponge cakes were fitted well by both the Peleg-Normand and four-element Maxwell models. The F0 (initial force) and %SR (percentage stress relaxation) parameter of carrot sponge cakes decreased with increasing gum concentration (P<0.05). Although all decay forces (F1, F2 , F3 and F4) of the carrot sponge cakes obviously decreased with increasing guar gum concentration. The elasticity of the carrot sponge cakes was the highest at 0.75% guar gum concentration.
Bhattacharya, S. (2010). Stress relaxation behaviour of moth bean flour dough: Product characteristics and suitability of model. Journal of Food Engineering, 97(4), 539-546.
Chen, Q., Li, M., Yuan, Y. & Han, X. (2013). Stress relaxation behaviour of high acyl gellan gels. International Journal of Food Science & Technology, 48(12), 2571-2579.
Cuq, B., Gonçalves, F., Mas, J.F., Vareille, L. & Abecassis, J. (2003). Effects of moisture content and temperature of spaghetti on their mechanical properties. Journal of Food engineering, 59(1), 51-60.
Del Nobile, M., Chillo, S., Mentana, A. & Baiano, A. (2007). Use of the generalized Maxwell model for describing the stress relaxation behavior of solid-like foods. Journal of Food Engineering, 78(3), 978-983.
Dogra, R., Hill, M.A. & Strange, R. (1989). The acceptability of three cake types incorporating varying levels of guar gum. Food Hydrocolloids, 3(1), 1-6.
Gómez, M., Ronda, F., Caballero, P.A., Blanco, C.A. & Rosell, C.M. (2007). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids, 21(2), 167-173.
Hatcher, D., Bellido, G., Dexter, J., Anderson, M. & Fu, B. (2008). Investigation of uniaxial stress relaxation parameters to characterize the texture of yellow alkaline noodles made from durum and common wheats. Journal of Texture Studies, 39(6), 695-708.
Huang, S., Quail, K., Moss, R. & Best, J. (1995). Objective methods for the quality assessment of northern-style Chinese steamed bread. Journal of cereal science, 21(1), 49-55.
Kang, M.-Y., Choi, Y.-H. & Choi, H.-C. (1997). Effects of gums, fats and glutens adding on processing and quality of milled rice bread. Korean Journal of Food science and technology, 29(4), 700-704.
Kaur, M., Sandhu, K.S., Arora, A. & Sharma, A. (2015). Gluten free biscuits prepared from buckwheat flour by incorporation of various gums: Physicochemical and sensory properties. LWT - Food Science and Technology, 62(1, Part 2), 628-632.
Li, W., Dobraszczyk, B. & Schofield, J. (2003). Stress relaxation behavior of wheat dough, gluten, and gluten protein fractions. Cereal Chemistry, 80(3), 333-338.
Nussinovitch, A., Steffens, M., Chinachoti, P. & Peleg, M. (1992). Effect of strain level and storage time on the recoverable work of compressed bread crumb. Journal of Texture Studies, 23(1), 13-24.
Rao, V., Mulvaney, S., Dexter, J., Edwards, N. & Peressini, D. (2001). Stress–relaxation properties of mixograph semolina–water doughs from durum wheat cultivars of variable strength in relation to mixing characteristics, bread-and pasta-making performance. Journal of cereal science, 34(2), 215-232.
Rosell, C., Rojas, J. & De Barber, C.B. (2001). Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids, 15(1), 75-81.
Safari-Ardi, M. & Phan-Thien, N. (1998). Stress relaxation and oscillatory tests to distinguish between doughs prepared from wheat flours of different varietal origin. Cereal Chemistry, 75(1), 80-84.
Salehi, F. (2017). Rheological and physical properties and quality of the new formulation of apple cake with wild sage seed gum (Salvia macrosiphon). Journal of Food Measurement and Characterization, 11(4), 2006-2012.
Salehi, F. (2019a). Characterization of new biodegradable edible films and coatings based on seeds gum: A review. Journal of Packaging Technology and Research, 3(2), 193-201.
Salehi, F. (2019b). Improvement of gluten-free bread and cake properties using natural hydrocolloids: A review. Food science & nutrition, 7(11), 3391-3402.
Salehi, F. (2020). Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review. Journal of Texture Studies, 51(2), 361-370.
Salehi, F. & Kashaninejad, M. (2018). Texture profile analysis and stress relaxation characteristics of quince sponge cake. Journal of Food Measurement and Characterization, 12(2), 1203-1210.
Salehi, F., Kashaninejad, M., Akbari, E., Sobhani, S.M. & Asadi, F. (2016a). Potential of sponge cake making using infrared-hot air dried carrot. Journal of Texture Studies, 47(1), 34-39.
Salehi, F., Kashaninejad, M., Asadi, F. & Najafi, A. (2016b). Improvement of quality attributes of sponge cake using infrared dried button mushroom. Journal of Food Science and Technology, 53(3), 1418-1423.
Salehi, F., Kashaninejad, M., Tadayyon, A. & Arabameri, F. (2015). Modeling of extraction process of crude polysaccharides from Basil seeds (Ocimum basilicum l.) as affected by process variables. Journal of Food Science and Technology, 52(8), 5220-5227.
Sharadanant, R. & Khan, K. (2003). Effect of hydrophilic gums on the quality of frozen dough: II. Bread characteristics. Cereal Chemistry, 80(6), 773-780.
Singh, H., Rockall, A., Martin, C., Chung, O. & Lookhart, G. (2006). The analysis of stress relaxation data of some viscoelastic foods using a texture analyzer. Journal of Texture Studies, 37(4), 383-392.
Sozer, N., Kaya, A. & Dalgic, A.C. (2008). The effect of resistant starch addition on viscoelastic properties of cooked spaghetti. Journal of Texture Studies, 39(1), 1-16.
Wu, M.-Y., Chang, Y.-H., Shiau, S.-Y. & Chen, C.-C. (2012). Rheology of fiber-enriched steamed bread: stress relaxation and texture profile analysis. Journal of Food and Drug Analysis, 20(1), 133-142.
Zare, D., Alirezaei, M. & Nassiri, S., (2012). Stress relaxation of date at different temperature and moisture content of product: A new approach, 2012 Dallas, Texas, July 29-August 1, 2012. American Society of Agricultural and Biological Engineers, p. 1.
Zhang, P., He, Z., Chen, D., Zhang, Y., Larroque, O. R. & Xia, X. (2007). Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread. Journal of Cereal Science, 46(1), 1-10.
