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Effects of Xanthan Gum and Guar Gum on the Quality and Storage Stability

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Effects of Xanthan Gum and Guar Gum on the Quality and Storage Stability AMERICAN JOURNAL OF FOOD AND NUTRITION Print: ISSN 2157-0167, Online: ISSN 2157-1317, doi:10.5251/ajfn.2016.6.4.107.112 © 2016, ScienceHuβ, http://www.scihub.org/AJF Effects of xanthan gum and guar gum on the quality and storage stability of gluten free frozen dough bread Ali Asghar and Maryam Zia National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan ABSTRACT In cereals, gluten is a storage protein in endosperm. The necessity of gluten free products is increasing, due to the increase in the celiac patients. The objective of the study was to developed gluten free bread by using sorghum, corn and rice flours. It also focuses on the effects of freezing storage and baking performance of frozen dough and an overview of the activities of dough improvers, including emulsifiers, hydrocolloids and other improvers used in frozen dough. Composite flour containing sorghum flour 150g, corn flour 50g, and rice flour 50g was found best for the preparation of gluten free frozen dough bread. Gums (xanthan gum, guar gum) used in different proportions in different treatments for best result. On the basis of sensory characteristics (taste, texture, flavor, appearance, color, and overall acceptability) and physical analysis (Loaves volume, water activity, texture, and color) best treatment was selected. T0 was the control treatment while T1, T2 having 1% and 2% xanthan gum respectively. T3 and T4 have 1% and 2% guar gum respectively. T4 treatment was the best treatment according to different parameters of analysis. Keywords: Freezing, Hydrocolloids, Celiac disease, Bread quality and storage INTRODUCTION with strong contacts between environmental and inherited factors. Celiac disease patients when take The frozen dough product has been considered to be diet with the existence of gluten then it leads to self the third major segment in the bakery industry in the perpetuating mucosal injure, full mucosal healing is developed countries. The rapid rising of freezing achievable by the deduction of gluten from the diet. dough in industry is becoming a simple and feasible Mostly people never diagnosed celiac disease or alternative toward the traditional bakery foodstuffs. gluten sensitivity. The consumers demand breads from frozen dough that possess a desirable quality and sensory Diet which gluten liberated is the efficient treatment characteristics comparable to the traditional fresh for celiac disease (Cattasi and Fasano, 2008). The breads. Frozen dough has huge potential of growth food have to be entirely gluten free, subsequently all due to its high market potential value. There is a the foodstuffs from barley, wheat, rye, and oat be rapid growth in the frozen dough sector due to obliged to replaced through corn, millet, rice increasing movement for further meal ready to eat equivalents and assorted types of starch i.e. rice, outside of the house (Schroeder, 1999). corn, and potato starches or in some way their apposite mixtures (Gambus et al., 2007). The Gluten free alternatives for foods such as breads formulation of new, enhanced recipes and remain a challenge for manufactures. Primarily technologies for gluten free products is therefore a formed Gluten free breads for people with intolerance main concern. to some particular peptides. However, here are an escalating number of people paying attention in However, according to world account estimates, just gluten free food aggravated by health concern or for about 15 to 25% clients have concerned with the free the reason that they would like to evade wheat in the of gluten foodstuffs. In many countries Cereal diet. Predominantly, gluten from wheat, barley, rye, foodstuffs, particularly bread is a fundamental triticale and some verities of oats have to be element of the diet due to their sensory eliminated from the diet of being distress from celiac distinctiveness or nutritional qualities. Though, disease (Comino et al., 2011). without gluten preparation of cereal foodstuffs outcome in major industrial quality exhibit collapsed Celiac disease is a composite non immune mediated crumbs, low volume and poor color. Ranges of gluten disorder; mainly it affects the gastrointestinal region free products have been designed to provide celiac Amer. J. Food & Nutr., 2016, 6(4): 107-112 disease patients with bread substitute. Gluten free pizza. In contrast weaker (less elastic) dough is goods have mostly corn flour, rice flour, and sorghum required for making cakes and cookies (Gan et al., flour and combined with different starches (Gujral and 1995). They also exhibit significant viscoelastic Rosell, 2004). properties. After rice, corn and barley, the fifth mainly significant cereal harvest in the globe is sorghum. Gluten free products have shortened shelf life and About 35% sorghum is grown-up openly for human freshness loss; it has bad impact on quality of utilization. The remainder is consumed basically for product and acceptance of consumer to resolve this trade, animal supply, and alcohol and industrial difficulty by improving the accessibility of fresh bread stuffs. Biggest exporter and manufacturer of sorghum by dough freezing. Several problems presented is the United States. about frozen dough like complex network of protein, decrease in the water content of the exterior layer of The food industry is being faced up to do over bread dough, worsening of yeast, and water conventional foods for finest nutritional worth, in relocation in structure throughout freezing(Gianno answer to some inhabitants with particular nutritional and Tzia, 2007). requirements, and making them delicious or superior than the original. One way to attain a healthy food One of the more appropriate cereal flour for product is to lesson or to exclude some of the calorie- manufacturing gluten free foodstuffs is rice flour due laden constituents especially sugar and fat since, at to its numerous major characteristics for instance present, obesity is commonly mentioned as a serious natural hypoallergic, colorless and flavorless. health dilemma. At the same time there is a regular Additionally, rice has many other characteristics like demand for gluten-free foods appropriate for celiac protein which is hypoallergic in nature and little patients. Rising demands for gluten-free products amount of sodium, fat and elevated extent of simply analogous the evident or real increase in celiac digested carbohydrates (Gujral and Rosell, 2004). disease and other allergic reactions/intolerances to Moderately little quantity of prolamin in rice flour gluten utilization and keeping in view the food forced to utilize, and some quantity of gum emulsifier, security; sorghum, rice and corn flour-based dough is dairy goods and enzymes collectively with flour of an alternative for wheat flour-based dough for rice for obtaining several viscoelastic distinctiveness. consumers. The aim of present project is to study the Visco amylograph and Rapid Visco Analyzer (Kim effect of hydrocolloids on the gluten free frozen and Yokoyama, 2011) give information regarding the dough bread. pasting and mixing behavior of the dough. MATERIALS AND METHODS Xanthan gum is known to be compatible with many food components, such as proteins, salts, acids and Procurement of raw material: Raw materials thickeners starch, carrageenan, cellulose derivatives, including the sorghum, rice and corn flour, gelatin and alginates. Water solutions of xanthan hysrocolloids and other ingredients. Sorghum gum are characterized by high viscosity even at low procured from the Ayub research institute while other concentrations. ingredients were procured from the local commercial market. Following treatments plan was used in the After optimization of process, freezing dough bread research formulations. can have textural and sensory characteristics near to those of straight bread (Barcenas et al., 2004). In the Analysis of Treatments logic, it is significant to consider that frozen dough Proximate composition of composite flour: bread excellence is biased by both the composition and the processing parameters throughout dough Proximate composition (moisture content, ash, crude manufacturing, thawing, freezing and storage. In a protein, crude fat, crude fiber and nitrogen free dough network, gluten encloses the fiber contents extract) of the white flour was determined according and different starch granules. It is important that to respective methods described in AACC (2000). gluten should have a precise balance between Rheological Analysis: Composite flour samples elasticity and extensibility because excessive dough rheology was studied, according to the elasticity would limit expansion during gas retention treatments plan (Table 1.) using farinographic and insufficient elasticity would fail to retain carbon procedures given in AACC (2000). dioxide gas. Gluten elasticity is often referred to as dough strength and strong dough is required for products such as bread, pasta, noodles, chapatti, and 118 Amer. J. Food & Nutr., 2016, 6(4): 107-112 Treatment plan Table Treatments Xanthan Gum % Guar Gum % T0 _ _ T1 1 _ T2 2 _ T3 _ 1 T4 _ 2 Table: 1. proximate analysis of composite flour Moisture (%) Ash (%) Crude Protein (%) Crude Fat (%) Crude Fiber (%) NFE (%) a a c a c a T0 10.78 0.65 18.60 3.70 0.70 47.14 b b b c bc c T1 10.67 0.95 20.22 2.85 0.80 42.50 c c a c abc d T2 10.57 1.39 28.40 2.15 0.95 36.48 d d b c ab b T3 10.46 1.45 20.22 2.20 1.15 45.00 e e a bc a e T4 10.36 1.65 28.40 2.50 1.20 19.42 Water Hydration Capacity: Water hydration appearance, and flavor and overall acceptability of capacity of composite flour samples was also studied gluten-free frozen dough bread was measured according to the treatments (Table 1.) using according to methods described by (Meilgaard et al., procedure outlined in AACC (2000). 2007). Bread making process: The gluten free bread will Storage studies: Gluten-Free Breads were stored at be prepared with straight grade flour by using straight ambient temperature. During storage period, these dough method given in AACC (2000).
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