THE PROCESSING TECHNIQUE AFFECTS THE PHYSICOCHEMICAL AND TEXTURAL CHARACTERISTICS OF PURPLE YAM BASED GLUTEN-FREE DOUGH
DOI:
https://doi.org/10.21776/ub.jtp.2024.025.02.4Keywords:
Functional, Gluten Free, Mocaf, YamAbstract
Purple yam tuber in the form of flour has been applied for functional food products. Processing purple yam tubers into flour eliminates many beneficial compounds of the tubers. Another alternative for processing purple yam tubers is to process them directly into a paste to be mixed into the dough. This study was carried out to determine the effect of the processing technique of yam tuber on the texture profile of gluten-free dough made up of yam tuber and modified cassava flour (mocaf). Four (4) types of processing techniques were applied to produce purple yam+mocaf dough. First (ST), steaming yam tuber, mashing + mocaf + water. Second (SST), steaming slice of yam tuber, mashing + mocaf + water. Third (SCT0.5), soaking slices of yam tuber in citric acid 0.5%, mashing + mocaf + yam tuber mucus. The last (SCT1) is soaking slices of yam tuber in citric acid 1%, mashing + mocaf + yam tuber mucus. The result showed that the amount of water, the ratio between purple yam paste and mocaf, the lead time, and the processing technique play important roles in shaping the texture of the dough. The third technique (SCT0.5) produced higher hardness, adhesiveness, springiness, and cohesiveness dough than the other techniques. However, none of the texture profiles strongly correlate with the dietary fiber content. These results can be used better to understand the free gluten food application of yam tuber.
References
Amandikwa, -C., Iwe, M, -O., Uzomah, -A., Olawuni, A, -I., 2015. Physico-chemical properties of wheat-yam flour composite bread. Nigerian Food Journal. 33(1), 12–17. https://doi.org/10.1016/j.nifoj.2015.04.011
Apriliani, A, -L., and Mulyadi, A, -H., 2022. Analysis of characteristics of mocaf (Modified cassava flour) with variations of fermentation time and bread yeast concentration (Saccharomyces cerevisiae). Research in Chemical Engineering, 1(2), 59–63. https://doi.org/10.30595/rice.v1i2.26
Calle, -J., Benavent-Gil, -Y., Rosell, C, -M., 2020. Development of gluten free breads from colocasia esculenta flour blended with hydrocolloids and enzymes. Food Hydrocolloids. 98, 1-7. https://doi.org/10.1016/j.foodhyd.2019.105243
Cappelli, -A., Oliva, -N., Cini, -E., 2020. A systematic review of gluten-free dough and bread: Dough rheology, bread characteristics, and improvement strategies. Applied Sciences. 10(18), 1-19. https://doi.org/10.3390/app10186559
Culetu, -A., Duta, D, -E., Papageorgiou, -M., Varzakas, -T., 2021. The role of hydrocolloids in gluten-free bread and pasta; rheology, characteristics, staling and glycemic index. Foods. 10(12), 1-19. https://doi.org/10.3390/foods10123121
Fortuna, -D., Mardjan, S, -S., Sunarti, T, -C., Darmawati, - E., Widayati, S, -M., Purwanti, -N., 2020. Extraction and characteristic of dioscorea alata mucilage. IOP Conference Series: Earth and Environmental Science. 542(1), pp. 1-6. https://doi.org/10.1088/1755-1315/542/1/012016
Gu, -Y., Qian, -X., Sun, -B., Wang, -X., Ma, -S., 2023. Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat dough. Food Chemistry. 404, 1-13. https://doi.org/10.1016/j.foodchem.2022.134715
Hernandez, T, -L., 2015. 9. A higher complex carbohydrate diet in gestational diabetes improves maternal metabolic outcomes and infant adiposity: A randomized study.” Nursing Outlook. 63(1), 101-104. https://doi.org/10.1016/j.outlook.2014.12.011
Ijarotimi, O, -S., Ogunjobi, O, -G., Oluwajuyitan, T, -D., 2022. Gluten free and high protein-fiber wheat flour blends: macro-micronutrient, dietary fiber, functional properties, and sensory attributes. Food Chemistry Advances. 1, 1-8. https://doi.org/10.1016/j.focha.2022.100134
Khemiri, -S., Khelifi, -N., Nunes, M, -C., Ferreira, -A., Gouveia, -L., Smaali, -L., Raymundo, -A., 2020. Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality, and nutritional properties. Algal Research. 50, 1-13. https://doi.org/10.1016/j.algal.2020.101998
Kiumarsi, -M., Shahbazi, -M., Yeganehzad, -S., Majchrzak, -D., Lieleg, -O., Winkeljann, -B., 2019. Relation between structural, mechanical, and sensory properties of gluten-free bread as affected by modified dietary fibers. Food Chemistry. 277, 664–673. https://doi.org/10.1016/j.foodchem.2018.11.015
Kouhsari, -F., Saberi, -F., Kowalczewski, P, -L., Lorenzo, J, -M., Kieliszek, -M., 2022. Effect of the various fats on the structural characteristics of the hard dough biscuit. LWT. 159, 1-9. https://doi.org/10.1016/j.lwt.2022.113227
Liu, M, -J., Zhang, Q, -A., 2022. Valorization of the under-utilized apricot kernels protein based on the rheology and texture properties of dough. LWT. 169, 1-9. https://doi.org/10.1016/j.lwt.2022.114019
Liu, -R., Zhang, -Y., Hu, -H., Gan, -T., Huang, -Z., 2023. Retrogradation behavior of starch dough prepared from damaged cassava starch and its application in functional gluten-free noodles. International Journal of Biological Macromolecules. 236, 1-8. https://doi.org/10.1016/j.ijbiomac.2023.123996
Liu, -Y., Leng, -Y., Xiao, -S., Zhang, -Y., Ding, -W., Ding, -B., Wu, -Y., Wang, -X., Fu, -Y., 2022. Effect of inulin with different degrees of polymerization on dough rheology, gelatinization, texture, and protein composition properties of extruded flour products. LWT. 159, 1-9. https://doi.org/10.1016/j.lwt.2022.113225
Ma, -F., Wang, -R., Li, -X., Kang, -W., Bell, A, -E., Zhao, -D., Liu, -X., Chen, -W., 2020. Physical properties of mucilage polysaccharides from dioscorea opposita thunb. Food Chemistry. 311, 1-7. https://doi.org/10.1016/j.foodchem.2019.126039
Mæhre, H, -K., Weisensee, -S., Ballance, -S., Rieder, -A., 2021. Guar gum fortified white breads for prospective postprandial glycaemic control – effects on bread quality and galactomannan molecular weight. LWT. 152, 1-8. https://doi.org/10.1016/j.lwt.2021.112354
Milde, L, -B., Chigal, P, -S., Olivera, J, -E., González, K, -G., 2020. Incorporation of xanthan gum to gluten-free pasta with cassava starch. physical, textural, and sensory attributes. LWT. 131, 1-6. https://doi.org/10.1016/j.lwt.2020.109674
Monthe, O, -C., Grosmaire, -L., Nguimbou, R, -M., Dahdouh, -L., Ricci, -J., Tran, -T., Ndjouenkeu, -R., 2019. Rheological and textural properties of gluten-free doughs and breads based on fermented cassava, sweet potato, and sorghum mixed flours. LWT. 101, 575–582. https://doi.org/10.1016/j.lwt.2018.11.051
Nindjin, -C., Amani, G, -N., Sindic, -M., 2011. Effect of blend levels on composite wheat doughs performance made from yam and cassava native starches and bread quality. Carbohydrate Polymers. 86(4), 1637–1645. https://doi.org/10.1016/j.carbpol.2011.06.076
Raungrusmee, -S., Shrestha, -S., Sadiq, M, -B., Anal, A, -K., 2020. Influence of resistant starch, xanthan gum, inulin, and defatted rice bran on the physicochemical, functional, and sensory properties of low glycemic, gluten-free noodles. LWT. 126, 1-9. https://doi.org/10.1016/j.lwt.2020.109279
Sheikholeslami, -Z., Karimi, -M., Komeili, M, -R., Mahfouzi, -M., 2018. A new mixed bread formula with improved physicochemical properties by using hull-less barley flour at the presence of guar gum and ascorbic acid. 93, 628-633. https://doi.org/10.1016/j.lwt.2018.04.001
Sudha, M, -L., Chetana, -R., Reddy, S, -Y., 2014. Effect of micro encapsulated fat powders on rheological characteristics of biscuit dough and quality of biscuits. Journal of Food Science and Technology. 51(12), 3984–3990. https://doi.org/10.1007/s13197-013-0936-8
Trask, -L., Kasid, -N., Homa, -K., Chaidarun, -S., 2013. Safety and Efficacy of the nonsystemic chewable complex carbohydrate dietary supplement paz320 on postprandial glycemia when added to oral agents or insulin in patients with type 2 diabetes mellitus. Endocrine Practice. 19(4), 627–632. https://doi.org/10.4158/EP12327.OR
Wang, -X., Cheng, -L., Gu, -Z., Hong, -Y., Li, -Z., Li, -C., Ban, -X., 2022. Effects of different gelatinization degrees of potato flour on gluten network integrity and dough stickiness. LWT. 153. 1-9. https://doi.org/10.1016/j.lwt.2021.112577
Wu, -G., Liu, -X., Hu, -Z., Wang, -K., Zhao, -L., 2022. Impact of xanthan gum on gluten microstructure and bread quality during the freeze-thaw storage. LWT. 162, 1-8. https://doi.org/10.1016/j.lwt.2022.113450
Zhang, -X., Wang, -Z., Wang, -L., Ou, -X., Huang, -J., Luan, -G., 2023. Structural support of zein network to rice flour gluten-free dough: rheological, textural and thermal properties. Food Hydrocolloids. 141, 1-13. https://doi.org/10.1016/j.foodhyd.2023.108721
Zhao, -F., Li, -Y., Li, -C., Ban, -X., Cheng, -L., Hong, -Y., Gu, -Z., Li, -Z., 2021. Co-supported hydrocolloids improve the structure and texture quality of gluten-free bread. LWT. 152, 1-10. https://doi.org/10.1016/j.lwt.2021.112248
Downloads
Published
Issue
Section
License
Copyright (c) 2024 Ulyarti, Nazarudin, Lisani, Nur Wulandari
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Authors who publish with this journal agree to the following terms:- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal