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Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology
Incorporation of xanthan gum and locust bean gum in rice flour supplemented by chickpea flour was used to obtain a good quality of nutritionally enriched biscuit for celiac children. Response surface methodology (RSM) was applied to optimize the levels of xanthan and locust bean gum added to the com...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7822444/ https://www.ncbi.nlm.nih.gov/pubmed/33374600 http://dx.doi.org/10.3390/foods10010012 |
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author | Benkadri, Soulef Salvador, Ana Sanz, Teresa Nasreddine Zidoune, Mohammed |
author_facet | Benkadri, Soulef Salvador, Ana Sanz, Teresa Nasreddine Zidoune, Mohammed |
author_sort | Benkadri, Soulef |
collection | PubMed |
description | Incorporation of xanthan gum and locust bean gum in rice flour supplemented by chickpea flour was used to obtain a good quality of nutritionally enriched biscuit for celiac children. Response surface methodology (RSM) was applied to optimize the levels of xanthan and locust bean gum added to the composite gluten-free flour. Analysis was based on the rheological (hardness and viscoelastic) characteristics of the dough and specific volume, water activity, and hardness of the biscuit. The results revealed that the regression and variance analysis coefficients related to the rheological and physical properties of dough and biscuit under the influence of independent variables were sufficient for an adequate and well-fitted response surface model. Linear terms of variables significantly affect most of the dough and biscuit parameters, where the xanthan gum effect was found to be more pronounced than locust bean gum. Interaction terms showed a significant positive effect on the specific volume of the biscuits and a negative effect on the water activity. However, the interactive effect of gums did not significantly affect the rheological parameters of the dough. Optimized conditions were developed to maximize the specific volume of biscuit and minimize water activity and biscuit hardness, while keeping hardness and viscoelastic properties of the dough in range. Predicted responses were found satisfactory for both rheological and physical characteristics of dough and biscuit. |
format | Online Article Text |
id | pubmed-7822444 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-78224442021-01-23 Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology Benkadri, Soulef Salvador, Ana Sanz, Teresa Nasreddine Zidoune, Mohammed Foods Article Incorporation of xanthan gum and locust bean gum in rice flour supplemented by chickpea flour was used to obtain a good quality of nutritionally enriched biscuit for celiac children. Response surface methodology (RSM) was applied to optimize the levels of xanthan and locust bean gum added to the composite gluten-free flour. Analysis was based on the rheological (hardness and viscoelastic) characteristics of the dough and specific volume, water activity, and hardness of the biscuit. The results revealed that the regression and variance analysis coefficients related to the rheological and physical properties of dough and biscuit under the influence of independent variables were sufficient for an adequate and well-fitted response surface model. Linear terms of variables significantly affect most of the dough and biscuit parameters, where the xanthan gum effect was found to be more pronounced than locust bean gum. Interaction terms showed a significant positive effect on the specific volume of the biscuits and a negative effect on the water activity. However, the interactive effect of gums did not significantly affect the rheological parameters of the dough. Optimized conditions were developed to maximize the specific volume of biscuit and minimize water activity and biscuit hardness, while keeping hardness and viscoelastic properties of the dough in range. Predicted responses were found satisfactory for both rheological and physical characteristics of dough and biscuit. MDPI 2020-12-23 /pmc/articles/PMC7822444/ /pubmed/33374600 http://dx.doi.org/10.3390/foods10010012 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Benkadri, Soulef Salvador, Ana Sanz, Teresa Nasreddine Zidoune, Mohammed Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology |
title | Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology |
title_full | Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology |
title_fullStr | Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology |
title_full_unstemmed | Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology |
title_short | Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology |
title_sort | optimization of xanthan and locust bean gum in a gluten-free infant biscuit based on rice-chickpea flour using response surface methodology |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7822444/ https://www.ncbi.nlm.nih.gov/pubmed/33374600 http://dx.doi.org/10.3390/foods10010012 |
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