Development of a Novel Edible Surface Coating Made by Lepidium sativum Seed Gum and Comparison of its Effect with Traditional Glazes of Sorghum Gluten-Free Bread

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Sahraiyan Bahareh; SHEIKHOLESLAMI ZAHRA; SHEIKHOLESLAMI ZAHRA; KARIMI MAHDI

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Journal: Research and Innovation in Food Science and Technology Year:2020 | Volume:8 | Issue:4 Page(s): 405-414

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Title

Development of a Novel Edible Surface Coating Made by Lepidium sativum Seed Gum and Comparison of its Effect with Traditional Glazes of Sorghum Gluten-Free Bread

Author(s)

Sahraiyan Bahareh | SHEIKHOLESLAMI ZAHRA | SHEIKHOLESLAMI ZAHRA | KARIMI MAHDI | Issue Writer Certificate

Keywords

GlazeQ2

Gluten-free breadQ1

Lepidium sativumQ1

PorosityQ2

Abstract

Glazing process can improve the baked texture and overall quality of bread. In this study, the effects of traditional Glazes (water, oil, cheese powder, xanthan gum) on the physicochemical and sensory parameters of sorghum Gluten-free bread were compared with Lepidium sativum seed gum. Specific volume, Porosity, water activity, moisture, firmness and sensory parameters of breads were evaluated. Results showed cheese powder had the lowest moisture and vegetable oil treated samples had the lowest water activity. Lepidium sativum seed gum and xanthan gum provided the high effect on specific volume and Porosity. Evaluation of crumb firmness implicated water, Lepidium sativum seed gum diminished the bread staling and these treated samples had the lowest firmness. Application of glazing ingredients did not have any significant (P>0. 05) effect on odor and taste. Lepidium sativum seed gum as a novel Glaze was more effective than xanthan gum and its application was better than the usual Glazes to improve the crust and overall quality of Gluten-free bread.

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APA: Copy

Sahraiyan, Bahareh, SHEIKHOLESLAMI, ZAHRA, & KARIMI, MAHDI. (2020). Development of a Novel Edible Surface Coating Made by Lepidium sativum Seed Gum and Comparison of its Effect with Traditional Glazes of Sorghum Gluten-Free Bread. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 8(4 ), 405-414. SID. https://sid.ir/paper/233984/en

Vancouver: Copy

Sahraiyan Bahareh, SHEIKHOLESLAMI ZAHRA, KARIMI MAHDI. Development of a Novel Edible Surface Coating Made by Lepidium sativum Seed Gum and Comparison of its Effect with Traditional Glazes of Sorghum Gluten-Free Bread. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;8(4 ):405-414. Available from: https://sid.ir/paper/233984/en

IEEE: Copy

Bahareh Sahraiyan, ZAHRA SHEIKHOLESLAMI, and MAHDI KARIMI, “Development of a Novel Edible Surface Coating Made by Lepidium sativum Seed Gum and Comparison of its Effect with Traditional Glazes of Sorghum Gluten-Free Bread,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 8, no. 4 , pp. 405–414, 2020, [Online]. Available: https://sid.ir/paper/233984/en

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