Effects of Cellulase, Hemicellulase and Lecithin on Qualitative Properties of Gluten-Free Sponge Cakes Based on Flaxseed Meal and Rice Flour

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Aghaesmaeili E.; ABBASI H.; FAZEL M.

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Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2020 | Volume:15 | Issue:3 Page(s): 43-58

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Title

Effects of Cellulase, Hemicellulase and Lecithin on Qualitative Properties of Gluten-Free Sponge Cakes Based on Flaxseed Meal and Rice Flour

Author(s)

Aghaesmaeili E. | ABBASI H. | FAZEL M. | Issue Writer Certificate

Keywords

Functional propertiesQ1

CellulaseQ1

HemicellulaseQ1

Flaxseed MealQ1

Response surface method methodologyQ2

Abstract

Background and Objectives: Due to important roles of gluten in qualitative properties of cereal-based products and consumption restrictions of these products by celiac patients, formulation of gluten-free products with appropriate quality and investigation of effects of various additives on qualitative properties of the products are important. Materials & Methods: In this study, effects of lecithin emulsifier (0– 2%) and two enzymes of Cellulase and hemiCellulase (0– 2%) on textural properties (hardness, cohesiveness and springiness), density and moisture contents of gluten-free cakes were modeled based on Flaxseed Meal and rice flour using response surface method. Furthermore, characteristics of optimal and control samples were compared with each other within 14 d of storage. Results: Hemicellulose and lecithin were effective on improvement of cohesiveness and springiness of the product texture, respectively. Interactions between lecithin and Cellulase at appropriate levels included significant effects on decreases in the product density. Furthermore, Cellulase and hemiCellulase improved water absorption ability of the product. Considering the most important qualitative parameters, the optimum concentrations of the variables included 1. 67% lecithin, 1. 65% Cellulase and 0. 33% hemicellulose. Textural cohesiveness of the optimal sample within 14 d of storage decreased more slightly, compared to control (samples included wheat flour without Flaxseed Meal, rice starch and other variables). Moreover, springiness of the sample was more than that of control, decreasing slowly during the storage (p<0. 05). Conclusion: The formulated gluten-free product included higher minerals, linolenic acid, oleic acid and antioxidant activity and lower peroxide value, compared to control. There was no significant difference between the product and control in the most important sensorial properties such as flavor, texture, overall appearance, taste and after taste.

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APA: Copy

Aghaesmaeili, E., ABBASI, H., & FAZEL, M.. (2020). Effects of Cellulase, Hemicellulase and Lecithin on Qualitative Properties of Gluten-Free Sponge Cakes Based on Flaxseed Meal and Rice Flour. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 15(3 ), 43-58. SID. https://sid.ir/paper/369325/en

Vancouver: Copy

Aghaesmaeili E., ABBASI H., FAZEL M.. Effects of Cellulase, Hemicellulase and Lecithin on Qualitative Properties of Gluten-Free Sponge Cakes Based on Flaxseed Meal and Rice Flour. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2020;15(3 ):43-58. Available from: https://sid.ir/paper/369325/en

IEEE: Copy

E. Aghaesmaeili, H. ABBASI, and M. FAZEL, “Effects of Cellulase, Hemicellulase and Lecithin on Qualitative Properties of Gluten-Free Sponge Cakes Based on Flaxseed Meal and Rice Flour,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 15, no. 3 , pp. 43–58, 2020, [Online]. Available: https://sid.ir/paper/369325/en

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