Metrika članka

  • citati u SCindeksu: 0
  • citati u Google Scholaru:[=>]
  • posete u prethodnih 30 dana:8
  • preuzimanja u prethodnih 30 dana:2
članak: 1 od 1  
Food and Feed Research
2017, vol. 44, br. 1, str. 65-72
jezik rada: engleski
vrsta rada: originalan članak
doi:10.5937/FFR1701065S

Creative Commons License 4.0
Poboljšanje kvaliteta bezglutenskog hleba sa dodatkom soje i melase šećerne repe
aInstitut za prehrambene tehnologije, Novi Sad
bUniverzitet u Novom Sadu, Tehnološki fakultet

e-adresa: olivera.simurina@fins.uns.ac.rs

Projekat

Osmotska dehidratacija hrane - energetski i ekološki aspekti održive proizvodnje (MPNTR - 31055)

Sažetak

Cilj rada bio je da se poboljša kvalitet bezglutenskog hleba sa visokim sadržajem sojinog brašna obogaćenog melasom šećerne repe dodatkom sirovina koje istovremeno mogu da doprinesu poboljšanju nutritivnog sastava hleba. Odabrani su sledeći sastojci: izolat proteina graška, vlakna graška i čija seme. Odabrani sastojci su poboljšali kvalitetna svojstva bezglutenskog hleba na taj način što su povećali zapreminu i mekoću sredine. U ovom smislu, najefikasnijim su se pokazali izolat graška (pri koncentraciji 1% računato na bezglutensko brašno), vlakna graška (do 2%) i čija seme (1%). Senzorska analiza je pokazala da hleb sa dodatkom vlakana graška i čija semena daje hleb boljih senzorskih svojstava zahvaljujući boljem spoljnom izgledu, teksturnim svojstvima sredine i ukusu. Pri koncentraciji 1%, dodatak izolata proteina graška nije doveo do značajne promene senzorskih svojstava hleba u odnosu na kontrolni uzorak. Međutim, pri višim nivoima suplementacije (4%), izolat proteina graška je negativno uticao na ukus hleba zbog pojave ukusa na mahunarke.

Ključne reči

izolat proteina graška; vlakna graška; čija seme; tekstura; senzorska svojstva; poroznost sredine

Reference

American Association of Cereals Chemists (2003) Method 74-10A in Approved Methods of the American Association of Cereal Chemists (AACC),. St. Paul, MN, itd
Crockett, R., Ie, P., Vodovotz, Y. (2011) Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread. Food Chemistry, 129(1): 84-91
Felisberto, M.H.F., Wahanik, A.L., Gomez-Ruffi, C.R., Clerici, M.T.P.S., Chang, Y.K. (2015) Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes. LWT-Food Science and Technology, 1049-1055; 63
Filipčev, B.V. (2011) Sugar beet molasses: An ingredient to enhance micronutrients and functionality in bread. Food and Feed Research, vol. 38, br. 2, str. 95-100
Gan, Z., Ellis, P.R., Vaughan, J.G., Galliard, T. (1989) Some effects of non-endosperm components of wheat and of added gluten on wholemeal bread microstructure. Journal of Cereal Science, 10(2): 81-91
Gelroth, J., Ranhotra, G.S. (2001) Food uses of fibre. u: Cho S.S.; Dreher M.L. [ur.] Handbook of dietary fibre, New York: Taylor & Francis
Gómez, M., Ronda, F., Blanco, C.A., Caballero, P.A., Apesteguía, A. (2003) Effect of dietary fibre on dough rheology and bread quality. European Food Research and Technology, 216(1): 51-56
Gularte, M.A., Gómez, M., Rosell, C.M. (2012) Impact of legume flours on quality and in vitro digestibility of starch and protein from gluten-free cakes. Food Bioprocessing and Technology, 3142-3150; 5
He, H., Hoseney, R.C. (1990) Changes in bread firmness and moisture during long-term storage. Cereal Chemistry, 603-608; 67
Houben, A., Höchstötter, A., Becker, T. (2012) Possibilities to increase the quality in gluten-free bread production: an overview. European Food Research and Technology, 235(2): 195-208
Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., Biliaderis, C.G. (2007) Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering, 79(3): 1033-1047
Lazaridou, A., Biliaderis, C.G. (2009) Gluten-Free Doughs: Rheological Properties, Testing Procedures- Methods and Potential Problems. u: Gallagher, Eimear [ur.] Gluten-Free Food Science and Technology, Oxford, UK: Wiley-Blackwell, str. 52-82
Marco, C., Rosell, C.M. (2008) Functional and rheological properties of protein enriched gluten free composite flours. Journal of Food Engineering, 88(1): 94-103
Mariotti, M., Lucisano, M., Ambrogina, P.M., Ng, P.K.W. (2009) The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs. Food Research International, 42(8): 963-975
Moreira, R., Chenlo, F., Torres, M.D. (2013) Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour. LWT-Food Science and Technology, 160-166; 50
Oliete, B., Pérez, G.T., Gómez, M., Ribotta, P.D., Moiraghi, M., León, A.E. (2010) Use of wheat, triticale and rye flours in layer cake production. International Journal of Food Science & Technology, 45(4): 697-706
Ribotta, P.D., Ausar, S.F., Morcillo, M.H., Pérez, G.T., Beltramo, D.M., León, A.E. (2004) Production of gluten-free bread using soybean flour. Journal of the Science of Food and Agriculture, 84(14): 1969-1974
Sabanis, D., Lebesi, D., Tzia, C. (2009) Development of fibre-enriched gluten-free bread: a response surface methodology study. International Journal of Food Sciences and Nutrition, 60(sup4): 174-190
Steffolani, E., de la Hera, E., Pérez, G., Gómez, M. (2014) Effect of Chia ( S alvia hispanica   L ) Addition on the Quality of Gluten-Free Bread. Journal of Food Quality, 37(5): 309-317
Thompson, T. (2009) The Nutritional Quality of Gluten-Free Foods. u: Gallagher, Eimear [ur.] Gluten-Free Food Science and Technology, Oxford, UK: Wiley-Blackwell, str. 42-51