[en] This study aimed to optimize mixtures of whey protein concentrate (WPC) and two flours of rice and maize flours for the production of gluten-free sponge cakes. This was obtained by using mixture design methodology. WPC incorporation had positive effects on specific volume and baking loss of cakes, whilst, their incorporation increased their hardness. Considering all cakes properties, two formulas F1 (78.5% Maize, 15% Rice and 6.5% WPC) and F2 (82.4% Maize, 12% Rice and 5.6% WPC) were optimized using a mixture design. The microstructure F1 was more organized and very well structured with smaller aggregates. According to the organoleptic evaluation, F1 was also most appreciated by the tasting panel. The findings of the present study indicated that maize and rice flours, and WPC could be used as a substitute for wheat flour in producing sponge cakes of high quality.
Disciplines :
Food science
Author, co-author :
Ammar, Imène; Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax 3038, Tunisia. Electronic address: imene_ammar@yahoo.fr.
Gharsallah, Houda; Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax 3038, Tunisia, Tunisian Olive Institute, University of Sfax, Sfax, Tunisia.
Ben Brahim, Abir; Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax 3038, Tunisia.
Attia, Hamadi; Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax 3038, Tunisia.
Ayadi, Mohamed ; Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax 3038, Tunisia.
Hadrich, Bilel; Laboratory of Enzyme Engineering and Microbiology, Engineering National School of Sfax (ENIS), University of Sfax, Tunisia.
Felfoul, Imène; Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax 3038, Tunisia. Electronic address: imenef@gmail.com.
Language :
English
Title :
Optimization of gluten-free sponge cake fortified with whey protein concentrate using mixture design methodology.
AACC Method 38-12.01 (2000). Wet Gluten, Dry Gluten, Water-Binding Capacity, and Gluten Index. Revised and replaced by AACC International Method 38-12.02.
AOAC (1990). Official methods of analysis. 15th Edition, Association of Official Analytical Chemists, Washington DC.
Aremu, M.O., Olaofe, O., Akintayo, E.T., Functional properties of some Nigerian varieties of legume seed flours and flour concentration effect on foaming and gelation properties. Journal of Food Technology 5 (2007), 109–115.
Ayadi, M.A., Abdelmaksoud, W., Ennouri, M., Attia, H., Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making. Industrial Crops and Products 30 (2009), 40–47.
Clerici, M., Arioldi, C., El-Dash, A., Production of acidic extruder rice flour and its influence on the qualities of gluten free bread. Food Science and Technology 42 (2009), 618–623.
de Albuquerque, T.M.R., Pereira, Borges C.W., Cavalcanti, M.T., dos Santos, L.M., Magnani, M., de Souza, L.E., Potential prebiotic properties of flours from different varieties of sweet potato (Ipomoea batatas L.) roots cultivated in Northeastern Brazil. Food Bioscience, 36, 2020, 100614.
De Castro, R.J.S., Domingues, M.A.F., Ohara, A., Okuro, P.K., dos Santos, J.G., Brexo, R.P., Sato, H.H., Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications. Food Structure 14 (2017), 17–29.
Dewaest, M., Villemejane, C., Berland, S., Neron, S., Clement, J., Verel, A., Michon, C., Effect of crumb cellular structure characterized by image analysis on cake softness. Journal of Texture Studies 49 (2017), 328–338.
Dhen, N., Román, L., Ben Rejeb, I., Martínez, M.M., Gargouri, M., Gómez, M., Particle size distribution of soy flour affecting the quality of enriched gluten-free cakes. LWT –. Food Science and Technology 66 (2016), 179–185.
Díaz-Ramírez, M., Calderón-Domínguez, G., García-Garibay, M., Jiménez-Guzmán, J., Villanueva-Carvajal, A., de la Salgado-Cruz, M., et al. Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake. Food Hydrocolloids 61 (2016), 633–639.
Felfoul, I., Lopez, C., Gaucheron, F., Attia, H., Ayadi, M.A., A laboratory investigation of cow and camel whey proteins deposition under different heat treatments. Food and Bioproducts Processing 96 (2015), 256–263.
Gerits, L.R., Pareyt, B., Delcour, J.A., A lipase-based approach for studying the role of wheat lipids in bread making. Food Chemistry 156 (2014), 190–196.
Guine, R.D.P.F., Correia, P.M.D.R., Engineering aspects of cereal and cereal-based products. 2014, CRC Press, Taylor & Francis Group, LLC, Boca Raton, FL, 367.
Gularte, M., Gómez, M., Rosell, C., Impact of legume flours on quality and in vitro digestibility of starch and protein from gluten-free cakes. Food and Bioprocess Technology 5 (2012), 3142–3150.
Gómez, M., Ruiz, E., Oliete, B., Effect of batter freezing conditions and resting time on cake quality. LWT-Food Science and Technology 44 (2011), 911–916.
Hosseini, S.M., Soltanizadeh, N., Mirmoghtadaee, P., Banavand, P., Mirmoghtadaie, L., Aliabadi, S.S., Gluten-free products in celiac disease: Nutritional and technological challenges and solutions. Journal of Research in Medical Sciences, 23, 2018, 109.
Kraithong, S., Lee, S., Rawdkuen, S., Physicochemical and functional properties of Thai organic rice flour. Journal of Cereal Science 79 (2018), 259–266.
Lee, C.C., Hoseney, R.C., Varriano-Marston, E., Development of a laboratory scale single-stage cake mix. Cereal Chemistry 59 (1982), 389–392.
Levy, B.R., The cake Bible. 1981, Harper Collins Publishers Inc, New York, 477 467-419.
Lin, M.J.Y., Humbert, E.S., Sosulski, F.W., Certain functional properties of sunflower meal products. Journal of Food Science, 39, 1974, 368.
Mancebo, C.M., Rodriguez, P., Gómez, M., Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies. Lwt - Food Science and Technology 67 (2016), 127–132.
Mallek, Z., Fendri, I., Khannous, L., Ben Hassena, A., Traore, A.I., Ayadi, M.A., Gdoura, R., Effect of zeolite (clinoptilolite) as feed additive in Tunisian broilers on the total flora, meat texture and the production of omega 3 polyunsaturated fatty acid. Lipids Health and Disease, 11, 2012, 35.
McConnell, A.A., Eastwood, M.A., Mitchell, W.D., Physical characteristics of vegetable foodstuffs that could influence bowel function. Journal of Science and Food Agriculture 25:12 (1974), 1457–1464.
Mulvihill, D.M., Fox, P.F., Physico-chemical and functional properties of milk proteins. Fox, P.F., (eds.) Developments in dairy chemistry, 1989, Elsevier Applied Science, London, 131–172.
Naruenartwongsakul, S., Chinnan, M.S., Bhumiratana, S., Yoovidhya, T., Effect of cellulose ethers on the microstructure of fried wheat flour-based batters. LWT- Food Science and Technology 41 (2008), 109–118.
Polaki, A., Xasapis, P., Fasseas, C., Yanniotis, S., Mandala, I., Fiber and hydrocolloid content affect the microstructural and sensory characteristics of fresh and frozen stored bread. Journal of Food Engineering 97:1 (2010), 1–7.
Robertson, J.A., Monredon, F.D., Dysseler, P., Guillon, F., Amadò, R., Thibault, J.F., Hydration properties of dietary fiber and resistant starch: A European collaborative study. Lebensmittel-Wissenschaft and Technologie 33 (2000), 72–79.
Saricoban, C., Yilmaz, M.T., Modelling the effects of processing factors on the changes in colour parameters of cooked meatballs using response surface methodology. World Applied Sciences Journal 9 (2010), 14–22.
Sahagún, M., Bravo-Núñez, Á., Báscones, G., Gómez, M., Influence of protein source on the characteristics of gluten-free layer cakes. LWT - Food Science and Technology 94 (2018), 50–56.
Shevkani, K., Singh, N., Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch-based gluten-free muffins. International Journal of Food Science and Technology 49 (2014), 2237–2244.
Shittu, T.A., Dixon, A., Awonorin, S.O., Sanni, L.O., Maziyadixon, B., Bread from composite cassava–wheat flour. II: Effect of cassava genotype and nitrogen fertilizer on bread quality. Food Research International 41 (2008), 569–578.
Singh, H., Havea, P., Thermal denaturation, aggregation and gelation of whey proteins. Fox, P.F., McSweeney, P.L.H., (eds.) Advanced dairy chemistry, 2003, Springer Science and Business Media, New York, 1261e1282.
Sicherer, S.H., Sampson, H.A., Food allergy: Epidemiology, pathogenesis, diagnosis, and treatment. Journal of Allergy and Clinical Immunology 133 (2014), 291–307.
Smith, J.P., Simpson, B.K., Modified atmosphere packaging of bakery and pasta products. Faber, J., Dodds, K.L., (eds.) Principles of modified atmosphere and sous vide product packaging, 1995, Technomic Publishing Company, United States, 207–242.
Tipples, K.H., Kilborn, R.H., Preston, K.R., Bread-wheat quality defined 25–37. 1994, Springer Science+Business Media Dordrecht Chapman and Hall.
Torbica, A., Hadnadev, M., Hadnadev, T.D., Rice and buckwheat flour characterisation and its relation to cookie quality. Food Resarch International 48 (2012), 277–283.
Vallons, K.J.R., Ryan, L.A., Arendt, E.K., Pressure-induced gelatinization of starch in excess water. Critical Reviews in Food Science and Nutrition 54:3 (2014), 399–409.
Wilderjans, E., Luyts, A., Goesaert, H., Brijs, K., Delcour, J.A., A model approach to starch and protein functionality in a pound cake system. Food Chemistry 120 (2010), 44–51.
Wouters Arno, G.B., Fierens, E., Rombouts, I., Brijs, K., Blecker, C., Delcour, J.A., Air-water interfacial properties of enzymatically hydrolyzed wheat gluten in the presence of sucrose. Food Hydrocolloids 73 (2017), 284–294.
Zhou, J., Faubion, J.M., Walker, C.E., Evaluation of different types of fat for use in high-ratio layer cakes. LWT- Food Science and Technology 44 (2011), 1802–1808.
