EFFECTS OF INCORPORATING DIFFERENT HYDROCOLLOIDS ON SENSORY CHARACTERISTICS AND STALING OF GLUTEN FREE BREAD

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EBRAHIMPOUR NASIM; PEYGHAMBARDOUST S.H.; AZADMARD DAMIRCHI S.; GHANBARZADEH BABAK

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Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2010 | Volume:3/20 | Issue:1 Page(s): 99-115

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Title

EFFECTS OF INCORPORATING DIFFERENT HYDROCOLLOIDS ON SENSORY CHARACTERISTICS AND STALING OF GLUTEN FREE BREAD

Author(s)

EBRAHIMPOUR NASIM | PEYGHAMBARDOUST S.H. | AZADMARD DAMIRCHI S. | GHANBARZADEH BABAK | Issue Writer Certificate

Keywords

GLUTEN FREE BREADQ2

QUALITYQ2

HYDROCOLLOIDQ2

PECTINQ1

CARRAGEENANQ2

GUARQ2

Abstract

Effect of three different HYDROCOLLOIDs, PECTIN, GUAR and CARRAGEENAN in a concentration of 1, 2 and 3% (w/w flour basis) and also their combination in concentration of 2 and 3% (w/w flour basis) on sensory characteristics and shelf life of gluten-free breads was evaluated. The results showed that all HYDROCOLLOIDs used in a concentration 1% produced gluten-free breads with acceptable sensory characteristics in the first day of evaluation, compared to those of control bread (made from wheat flour). In the second day of evaluation, a relatively sensible reduction in the sensory scores of glutenfree breads produced from all HYDROCOLLOIDs was observed. Nevertheless, the sensory scores of all treatments except PECTIN 3% and wheat starch control were in an acceptable range. However, storage for the third day caused a significant (a<0.05) reduction in the sensory scores of gluten-free breads compared to those of fresh samples, except for GUAR 2 and 3%, CARRAGEENAN 2%, GUAR-pectin 2 and 3%, GUAR-carrageenan 3% and PECTIN-carrageenan 3% treatments. Gluten-free breads produced from a combination of HYDROCOLLOIDs such as GUAR-pectin, GUAR-carrageenan and PECTIN-carrageenan in both 2 and 3% concentrations received the highest sensory scores and remained more fresh, compared to those produced from single HYDROCOLLOIDs. In general, gluten-free breads containing HYDROCOLLOIDs remained less fresh compared to control breads. Among HYDROCOLLOIDs evaluated in this study, GUAR-pectin 2 and 3% produced gluten-free breads with desired sensory characteristics and staling scores. Whereas, breads made from starch, PECTIN 1% and CARRAGEENAN 3% showed a rapid staling.

Cites

STUDY OF STALING PHENOMENON INGLUTEN-FREE BREAD PREPARED FROM IRANIAN RICE FLOUR CULTIVARS

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APA: Copy

EBRAHIMPOUR, NASIM, PEYGHAMBARDOUST, S.H., AZADMARD DAMIRCHI, S., & GHANBARZADEH, BABAK. (2010). EFFECTS OF INCORPORATING DIFFERENT HYDROCOLLOIDS ON SENSORY CHARACTERISTICS AND STALING OF GLUTEN FREE BREAD. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 3/20(1), 99-115. SID. https://sid.ir/paper/148492/en

Vancouver: Copy

EBRAHIMPOUR NASIM, PEYGHAMBARDOUST S.H., AZADMARD DAMIRCHI S., GHANBARZADEH BABAK. EFFECTS OF INCORPORATING DIFFERENT HYDROCOLLOIDS ON SENSORY CHARACTERISTICS AND STALING OF GLUTEN FREE BREAD. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2010;3/20(1):99-115. Available from: https://sid.ir/paper/148492/en

IEEE: Copy

NASIM EBRAHIMPOUR, S.H. PEYGHAMBARDOUST, S. AZADMARD DAMIRCHI, and BABAK GHANBARZADEH, “EFFECTS OF INCORPORATING DIFFERENT HYDROCOLLOIDS ON SENSORY CHARACTERISTICS AND STALING OF GLUTEN FREE BREAD,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 3/20, no. 1, pp. 99–115, 2010, [Online]. Available: https://sid.ir/paper/148492/en

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