USAGE OF SOME PSEUDOCEREALS IN THE GLUTEN-FREE CAKE PRODUCTION

Year 2019, Volume: 44 Issue: 5, 770 - 780, 17.08.2019

Ceren Mutlu , Sultan Arslan Tontul , Cihadiye Candal , Mustafa Erbaş

https://doi.org/10.15237/gida.GD19073

Cited By: 4

Abstract

The aim of this study was to
determine the usability of pseudocereals (chia, amaranth, quinoa, and
buckwheat) in cake production and their effect on some properties of cake. For
that purpose, four different cake flour mixtures were prepared by using corn
and rice starches (45:45%) and whole-grain milled pseudocereals (10%). Some
physical (color, specific volume, and texture), chemical (moisture, water
activity, resistant starch, glycemic index, and antioxidant activity) and
sensory analyses were performed to both samples produced with these mixtures
and the control samples. The hardness and chewiness values of the samples
varied between 1234.21-1709.50g and 668.09-996.27, respectively. The resistant starch
content of the samples with pseudocereals was between 0.17-0.22% and they could
be classified as low glycemic index food because their glycemic index values
were lower than 55. As a result, pseudocereals could be used to vary
gluten-free cake and chia containing cake samples distinguished in terms of
softness, high antioxidant activity and sensorial properties among other cake
samples with pseudocereals.

Keywords

Chia, amaranth, quinoa, buckwheat, gluten-free cake, celiac

BAZI TAHIL BENZERİ ÜRÜNLERİN GLUTENSİZ KEK ÜRETİMİNDE KULLANIMI

Abstract

Araştırmada bazı tahıl benzeri
ürünlerin (çiya, amarant, kinoa ve karabuğday) glutensiz kek üretiminde
kullanılabilirliğinin ve bu ürünlerin keklerin bazı özellikleri üzerine
etkilerinin belirlenmesi amaçlanmıştır. Bu amaçla dört farklı kek unu karışımı;
mısır (%45) ve pirinç (%45) nişastası ve tam tane olarak öğütülmüş tahıl
benzeri ürünler (%10) kullanılarak hazırlanmıştır. Bu karışımlar ile üretilen
kek örnekleri ve kontrol kek örneklerine; bazı fiziksel (renk, spesifik hacim
ve tekstür), kimyasal (nem, su aktivitesi, dirençli nişasta, glisemik indeks ve
antioksidan aktivite) ve duyusal analizler yapılmıştır. Kek örneklerinin
sertlik ve çiğnenebilirlik değerlerinin 1234.21-1709.50g ve 668.09-996.27
aralıklarında değiştiği belirlenmiştir. Tahıl benzeri ürün ilavesiyle
hazırlanan keklerin dirençli nişasta içeriklerinin %0.17-0.22 arasında olduğu
ve tahmini glisemik indekslerinin ise 55 değerinden düşük olmaları sebebiyle
düşük glisemik indeksli gıda sınıfı içerisinde yer alabileceği tespit
edilmiştir. Yapılan değerlendirmeler neticesinde glutensiz keklerin
çeşitlendirilmesinde tahıl benzeri ürünlerin kullanılabileceği ve bunların
arasında ise çiyanın yumuşaklık, yüksek antioksidan aktivite ve duyusal
özellikleri itibariyle öne çıktığı sonucuna ulaşılmıştır.

Keywords

Çiya, amarant, kinoa, karabuğday, glutensiz kek, çölyak

References

• AACC. (2011). Approved Methods of the American Association of Cereal Chemists (Method 32-40). American Association of Cereal Chemists, St. Paul, MN.
• Abadie, V., Sollid, L.M., Barreiro, L.B., Jabri, B. (2011). Integration of genetic and immunological insights into a model of celiac disease pathogenesis. Annu Rev Immunol, 29: 493-525.
• Alvarez-Jubete, L., Wijngaard, H., Arendt, E., Gallagher, E. (2010). Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking. Food Chem, 119(2): 770-778.
• Arendt, E., Dal Bello, F. (2011). Gluten-free cereal products and beverages. Academic Press, Elsevier, San Diego, ABD, 443 s.
• Bernardo, D., Peña, A. (2012). Developing strategies to improve the quality of life of patients with gluten intolerance in patients with and without coeliac disease. Eur J Intern Med, 23(1): 6-8.
• Chlopicka, J., Pasko, P., Gorinstein, S., Jedryas, A., Zagrodzki, P. (2012). Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads. LWT - Food Sci Technol, 46(2): 548-555
• Delcour, J.A., Joye, I.J., Pareyt, B., Wilderjans, E., Brijs, K., Lagrain, B. (2012). Wheat gluten functionality as a quality determinant in cereal-based food products. Annu Rev Food Sci Technol, 3: 469-492.
• Fennema, O.R., Damodaran, S., Parkin, K.L. (2007). Fennema's food chemistry. CRC Press, 1107 s.
• Fernández-León, M., Fernández-León, A., Lozano, M., Ayuso, M., Amodio, M., Colelli, G., González-Gómez, D. (2013). Retention of quality and functional values of broccoli ‘Parthenon’stored in modified atmosphere packaging. Food Control, 31(2): 302-313.
• Fuentes-Zaragoza, E., Riquelme-Navarrete, M.J., Sánchez-Zapata, E., Pérez-Álvarez, J.A. (2010). Resistant starch as functional ingredient: A review. Food Res Int, 43(4): 931-942.
• Giuberti, G., Gallo, A. (2018). Reducing the glycaemic index and increasing the slowly digestible starch content in gluten‐free cereal‐based foods: a review. Int J Food Sci & Technol, 53(1): 50-60.
• Goñi, I., Garcia-Alonso, A., Saura-Calixto, F. (1997). A starch hydrolysis procedure to estimate glycemic index. Nutr Res, 17(3): 427-437.
• Gularte, M.A., de la Hera, E., Gómez, M., Rosell, C.M. (2012). Effect of different fibers on batter and gluten-free layer cake properties. LWT-Food Sci Technol, 48(2): 209-214.
• Kupper, C. (2005). Dietary guidelines and implementation for celiac disease. Gastroenterol, 128(4): S121-S127.
• Levent, H., Bilgiçli, N. (2011). Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours. Int J Food Sci Nutr, 62(7): 725-728.
• Pellegrini, N., Agostoni, C. (2015). Nutritional aspects of gluten‐free products. J Sci Food Agric, 95(12): 2380-2385.
• Román, L., González, A., Espina, T., Gómez, M. (2017). Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies. J Food Sci Technol, 54(7): 2094-2103.
• Rosell, C.M., Barro, F., Sousa, C., Mena, M.C. (2014). Cereals for developing gluten-free products and analytical tools for gluten detection. J Cereal Sci, 59(3): 354-364.
• Rothschild, J., Rosentrater, K.A., Onwulata, C., Singh, M., Menutti, L., Jambazian, P., Omary, M.B. (2015). Influence of quinoa roasting on sensory and physicochemical properties of allergen‐free, gluten‐free cakes. Int J Food Sci & Technol, 50(8): 1873-1881.
• Scazzina, F., Dall’Asta, M., Pellegrini, N., Brighenti, F. (2015). Glycaemic index of some commercial gluten-free foods. Eur J Nutr, 54(6): 1021-1026.
• Schakel, S., Schauer, R., Himes, J., Harnack, L., Van Heel, N. (2008). Development of a glycemic index database for dietary assessment. J Food Compos Anal, 21, Supplement: S50-S55.
• Shevkani, K., Singh, N. (2014). Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch‐based gluten‐free muffins. Int J Food Sci & Technol, 49(10): 2237-2244.
• Simsek, S. (2011). Gölevez (Colocasia esculenta L. Schott) yumrusundan dirençli nişasta elde edilmesi ve sağlık üzerine etkilerinin in vitro yöntemlerle saptanması. Ege Üniversitesi Gıda Mühendisliği Bölümü Doktora Tezi, İzmir, 89 s.
• Vujić, L., Vitali Čepo, D., Šebečić, B., Dragojević, I.V. (2014). Effects of pseudocereals, legumes and inulin addition on selected nutritional properties and glycemic index of whole grain wheat-based biscuits. J Food Nutr Res, 53(2): 152-161.
• Wilderjans, E., Luyts, A., Brijs, K., Delcour, J.A. (2013). Ingredient functionality in batter type cake making. Trends Food Sci Technol, 30(1): 6-15.
• Zuidmeer, L., Goldhahn, K., Rona, R.J., Gislason, D., Madsen, C., Summers, C., Sodergren, E., Dahlstrom, J., Lindner, T., Sigurdardottir, S.T. (2008). The prevalence of plant food allergies: a systematic review. J Allergy Clin Immunol, 121(5): 1210-1218.e1214.