Optimization of quality properties of gluten-free bread by a mixture design of Xanthan, Guar, and Hydroxypropyl Methyl cellulose gums
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/60340 |
Resumo: | The objective of this study was to investigate, by means of a D-optimal mixture design, the combined effects of hydroxypropyl methyl cellulose (HPMC), xanthan (XG), and guar (GG) gums on physicochemical, rheological, and textural properties of gluten-free batter and bread. For each of the quality properties measured, a two-factor interaction model was fitted, and the significance of its terms was assessed by analysis of variance. Sticky batters were produced with a combination of high dose of GG (0.60%), high-intermediate dose of HPMC (3.36%), and low dose of XG (0.04%). Combinations of high XG dose (0.60%) and intermediate doses of HPMC (3.08%) and GG (0.32%) rendered GF breads of greater specific volume, while lower bread crust luminosity was obtained with combinations of high GG dose (0.60%), low XG dose (0.04%), and high-intermediate HPMC dose (3.36%). Combinations of high-intermediate HPMC dose (3.36%), high GG dose (0.60%), and low XG dose (0.04%) produced both softer crumbs and bread slices of more open visual texture. By using a desirability function that maximized specific volume while minimizing crust luminosity, crumb hardness, and mean cell density, the optimization of hydrocolloids mixture rendered a value of 0.54, for a combination of 0.24% XG, 0.60% GG, and 3.16% HPMC. |
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Optimization of quality properties of gluten-free bread by a mixture design of Xanthan, Guar, and Hydroxypropyl Methyl cellulose gumsquinoaricemaizetexture profile analysishydrocolloidsresponse surfacecrumb image analysistexture profile analysisScience & TechnologyThe objective of this study was to investigate, by means of a D-optimal mixture design, the combined effects of hydroxypropyl methyl cellulose (HPMC), xanthan (XG), and guar (GG) gums on physicochemical, rheological, and textural properties of gluten-free batter and bread. For each of the quality properties measured, a two-factor interaction model was fitted, and the significance of its terms was assessed by analysis of variance. Sticky batters were produced with a combination of high dose of GG (0.60%), high-intermediate dose of HPMC (3.36%), and low dose of XG (0.04%). Combinations of high XG dose (0.60%) and intermediate doses of HPMC (3.08%) and GG (0.32%) rendered GF breads of greater specific volume, while lower bread crust luminosity was obtained with combinations of high GG dose (0.60%), low XG dose (0.04%), and high-intermediate HPMC dose (3.36%). Combinations of high-intermediate HPMC dose (3.36%), high GG dose (0.60%), and low XG dose (0.04%) produced both softer crumbs and bread slices of more open visual texture. By using a desirability function that maximized specific volume while minimizing crust luminosity, crumb hardness, and mean cell density, the optimization of hydrocolloids mixture rendered a value of 0.54, for a combination of 0.24% XG, 0.60% GG, and 3.16% HPMC.Encina-Zelada acknowledges the financial aid provided by the Peruvian National Program of Scholarships and Student Loans (PRONABEC) in the mode of PhD grants (Presidente de la República-183308).info:eu-repo/semantics/publishedVersionMultidisciplinary Digital Publishing InstituteUniversidade do MinhoEncina-Zelada, Christian RenéCadavez, VascoTeixeira, J. A.Gonzales-Barron, Ursula2019-05-102019-05-10T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/60340eng2304-815810.3390/foods8050156info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:33:16Zoai:repositorium.sdum.uminho.pt:1822/60340Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:28:46.293975Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Optimization of quality properties of gluten-free bread by a mixture design of Xanthan, Guar, and Hydroxypropyl Methyl cellulose gums |
title |
Optimization of quality properties of gluten-free bread by a mixture design of Xanthan, Guar, and Hydroxypropyl Methyl cellulose gums |
spellingShingle |
Optimization of quality properties of gluten-free bread by a mixture design of Xanthan, Guar, and Hydroxypropyl Methyl cellulose gums Encina-Zelada, Christian René quinoa rice maize texture profile analysis hydrocolloids response surface crumb image analysis texture profile analysis Science & Technology |
title_short |
Optimization of quality properties of gluten-free bread by a mixture design of Xanthan, Guar, and Hydroxypropyl Methyl cellulose gums |
title_full |
Optimization of quality properties of gluten-free bread by a mixture design of Xanthan, Guar, and Hydroxypropyl Methyl cellulose gums |
title_fullStr |
Optimization of quality properties of gluten-free bread by a mixture design of Xanthan, Guar, and Hydroxypropyl Methyl cellulose gums |
title_full_unstemmed |
Optimization of quality properties of gluten-free bread by a mixture design of Xanthan, Guar, and Hydroxypropyl Methyl cellulose gums |
title_sort |
Optimization of quality properties of gluten-free bread by a mixture design of Xanthan, Guar, and Hydroxypropyl Methyl cellulose gums |
author |
Encina-Zelada, Christian René |
author_facet |
Encina-Zelada, Christian René Cadavez, Vasco Teixeira, J. A. Gonzales-Barron, Ursula |
author_role |
author |
author2 |
Cadavez, Vasco Teixeira, J. A. Gonzales-Barron, Ursula |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Encina-Zelada, Christian René Cadavez, Vasco Teixeira, J. A. Gonzales-Barron, Ursula |
dc.subject.por.fl_str_mv |
quinoa rice maize texture profile analysis hydrocolloids response surface crumb image analysis texture profile analysis Science & Technology |
topic |
quinoa rice maize texture profile analysis hydrocolloids response surface crumb image analysis texture profile analysis Science & Technology |
description |
The objective of this study was to investigate, by means of a D-optimal mixture design, the combined effects of hydroxypropyl methyl cellulose (HPMC), xanthan (XG), and guar (GG) gums on physicochemical, rheological, and textural properties of gluten-free batter and bread. For each of the quality properties measured, a two-factor interaction model was fitted, and the significance of its terms was assessed by analysis of variance. Sticky batters were produced with a combination of high dose of GG (0.60%), high-intermediate dose of HPMC (3.36%), and low dose of XG (0.04%). Combinations of high XG dose (0.60%) and intermediate doses of HPMC (3.08%) and GG (0.32%) rendered GF breads of greater specific volume, while lower bread crust luminosity was obtained with combinations of high GG dose (0.60%), low XG dose (0.04%), and high-intermediate HPMC dose (3.36%). Combinations of high-intermediate HPMC dose (3.36%), high GG dose (0.60%), and low XG dose (0.04%) produced both softer crumbs and bread slices of more open visual texture. By using a desirability function that maximized specific volume while minimizing crust luminosity, crumb hardness, and mean cell density, the optimization of hydrocolloids mixture rendered a value of 0.54, for a combination of 0.24% XG, 0.60% GG, and 3.16% HPMC. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-05-10 2019-05-10T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/60340 |
url |
http://hdl.handle.net/1822/60340 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
2304-8158 10.3390/foods8050156 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Multidisciplinary Digital Publishing Institute |
publisher.none.fl_str_mv |
Multidisciplinary Digital Publishing Institute |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799132784405512192 |