Effect of Gum, Protein and Emulsifier Use at Different Ratios and Gelatinization on Rice Pasta Quality

Year 2020, , 45 - 63, 30.04.2020

Dilek Büyükbeşe Emine Elçin Emre Ahmet Kaya

https://doi.org/10.24323/akademik-gida.730113

Cited By: 3

Abstract

Celiac disease is a permanent intolerance to gluten. So, patients need to change their eating habits. Currently, this creates a high demand for high-quality gluten-free products, such as gluten-free pasta. The objective of this work is to evaluate the effect of compositions such as hydrocolloids, emulsifier, and proteins on the rheological and textural properties of pasta based on rice at different gelatinization ratios. The effect of hydrocolloids and proteins on gluten-free formulations having 60, 80 and 100% gelatinized rice doughs were determined with rheological and color experiments. Carboxymethyl cellulose (CMC), xanthan gum (XG), guar gum (GG), carrageenan gum (CG), locust bean gum (LBG), casein (CSN), egg-white (EW) and glycerin monostearate (GM) were used. Hydrocolloid (2% w/w) or hydrocolloid+protein (in different amount, total 2% w/w) for doughs were added. The study on the rheological behavior of doughs was performed by Rheometer, Dynamic Mechanical Analyzer (DMA) and Texture Analyzer. The elasticity and resistance to the deformation of dough were determined by creep-recovery and dynamic viscoelastic measurements, and the results were modeled by Burger equation. It was found that XG and CMC exhibited the lowest creep compliance values among the added hydrocolloids. Incorporation of casein was the elastic behavior of the rice dough. It was determined that the recovery result was better when CMC and XG were added to 100% JP dough and the dough mixture containing 80% JP and CMC showed the highest recovery value. The results of Texture Profile Analysis (TPA) applied to pasta samples after cooking showed that stickiness values decreased and hardness values increased when XG, KZN and GMS were added together to 80% and 100% JP dough.

Keywords

Rice, Gluten-free pasta, Rheology, Hydrocolloid, Protein

Farklı Oranlarda Gam, Protein ve Emülgatör Kullanımı ve Jelatinizasyonun Pirinç Makarnası Kalitesine Etkisi

Abstract

Çölyak hastalığı, kalıcı gluten toleranssızlığı olduğu için hastaların yeme alışkanlıklarını degiştirmesi gerekmektedir. Bu nedenle günümüzde, glutensiz makarna gibi yüksek kaliteli glutensiz ürünlere karşı talep artmıştır. Çalışmamızın amacı, hidrokolloid, emülgatör ve proteinlerin eklenmesiyle oluşan pirinç bazlı makarnanın reolojik ve tekstürel özelliklerini değerlendirmektir. Yüzde 60, 80 ve 100 jelatinize edilmiş pirinç (JP) içeren hamurlara eklenen proteinlerin ve hidrokolloidlerin etkisi, reolojik ve renk ölçümleri ile belirlenmiştir. Çalışmalarda, karboksimetil selüloz (KMS), ksantan gam (XG), guar gam (GG), karagenan gam (KG), keçiboynuzu gamı (KBG), kazein (KZN), yumurta akı (YA) ve gliserin monostearat (GMS) kullanılmıştır. Hamurlar, hidrokolloid (%2 g/g) veya hidrokolloid+protein (farklı miktarlarda, toplam %2 g/g ) karışımları ile hazırlanmıştır. Hamurların reolojik davranış çalışması; Reometre, Dinamik Mekanik Analiz (DMA) ve Tekstür Analiz cihazlarıyla yapılmıştır. Hamurun deformasyona karşı direnci ve elastikliği, sürünme-geri kazanım ve dinamik viskoelastik ölçümleriyle belirlenmiştir. Sürünme test sonuçları 4 parametreli Burger denklemiyle modellenmiştir. Eklenen hidrokolloidler arasında en düşük sürünme komplians değerlerini XG ve KMS gamlarının gösterdiği bulunmuştur. Pirinç hamurunun elastik davranışı KZN eklendiğinde artmıştır. %100 JP hamuruna gam olarak KMS ve XG eklendiğinde geri kazanım sonuçlarının daha iyi olduğu ve en yüksek geri kazanım değerinin ise %80 JP ve KMS içeren hamur karışımının gösterdiği belirlenmiştir. Üretilen makarna örneklerine pişirme sonrası uygulanan Tekstür Profil Analizi (TPA) sonuçları %80 ve %100 JP hamuruna XG, KZN ve GMS beraber eklendiğinde yapışkanlığın azaldığı ve sertlik değerinin arttığı görülmüştür.

Keywords

Pirinç, Glutensiz makarna, Reoloji, Hidrokolloid, Protein

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