Gluten‐free products usually are produced by refined flours such as rice and corn flour, which the bran is separated during processing. These flours are not nutritionally as rich as gluten containing products. Moreover, gluten‐free bread has several technical problems such as unfavorable texture, low volume, quick staling, and weaker color and taste compared with the wheat flour products. In this research, gluten‐free bread with various substitution of quinoa (0%, 15%, and 25%) was produced and the effects of lipase and protease enzymes on the quality of bread were investigated. The gluten‐free bread properties like physicochemical properties, rheological properties, and bread microstructure were evaluated. Moreover, the sensorial properties were assessed. The results have demonstrated that gluten‐free bread with quinoa flour has favorable properties. Also, lipase and protease enzymes could improve the quality of the bread containing quinoa. Protease and lipase enzymes increased the bread volume, specifically in sample containing 15% quinoa substitution. Moreover, the staling was delayed in sample 25% quinoa substitution. The bread was accepted by consumers, and the highest score belonged to 25% substitution of quinoa flour.
Producing high-quality gluten-free products by some pseudo-cereals like Quinoa and Amaranth, which have a high nutritional value has been proved, but their enzymatic activity hasn’t been completely known. Considering the effect and importance of enzymes in bakery products, this study, investigated the activity of alpha amylase, protease, lipase, lipoxygenase and Phytase in amaranth, quinoa and wheat. Quinoa and wheat have the highest and the lowest alpha amylase activity, respectively. The lipoxygenase activity in quinoa and amaranth is significantly (p < 0.05) greater than its activity in wheat. The activity of lipase and protease enzymes in wheat is significantly (p < 0.05) higher than amaranth and quinoa enzymes. Consequently, it seems that using lipase and protease in the production of Quinoa and Amaranth products, could increase the quality of these products. Phytase enzyme activity in amaranth is significantly (p < 0.05) higher than this enzyme activity in quinoa and wheat.
Grapes are one of the most important agricultural products which could be used either as fresh fruit or processed food. In Iran, grapes are very crucial agricultural and commercial products. Every year, a massive volume of grapes waste is made by the units of grape Doshab producers, so the producers are engaging with many problems of waste disposal. Grapes waste is a valuable source of natural pigment and antioxidant compounds specifically polyphenols compounds. Extracting antioxidant compounds from cheap primary materials like grapes waste is a suitable method for various food and pharmaceutical industries. This research aims to find the optimum state of extracting phenolic compounds from Shani grapes skin with 3 independent variables (extraction time using ultrasonic bath, liquid to solid phase ratio and ethanol solvent concentration), by utilizing the response surface method (RSM), and central composite design (CCD). The optimum condition for extraction of this compound was 59.06% concentration of ethanol, 16.08 ml/g liquid to solid phase ratio and 24.12 min extraction time. The phenolic compounds concentrations were measured by high-performance liquid chromatography (HPLC). The research results have shown that the extract of Shani grapes skin contains 8 different phenolic compounds, of which, epigallocatechin and catechin had the highest concentration. Consequently, by finding the optimum condition of phenolic compounds extraction, these compounds could be produced on a pilot scale for utilization in the food and pharmaceutical industries.
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