Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing

Naji‐Tabasi, Sara; Mohebbi, Mohebbat

doi:10.1007/s11694-014-9216-1

Cited by 37 publications

(15 citation statements)

References 36 publications

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“…The most popular hydrocolloids are xanthan gum and hydroxypropyl methyl cellulose (HPMC) [ 40 , 41 , 42 , 43 , 44 ]. Other gums that have been studied are pectin, guar gum, locust bean gum, agarose, tragacanth gum, cress seed gum, and carboxymethyl cellulose [ 26 , 40 , 45 , 46 , 47 , 48 , 49 ].…”

Section: Gluten-free Productsmentioning

confidence: 99%

A Review on the Gluten-Free Diet: Technological and Nutritional Challenges

2018

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Consumers, food manufacturers and health professionals are uniquely influenced by the growing popularity of the gluten-free diet. Consumer expectations have urged the food industry to continuously adjust and improve the formulations and processing techniques used in gluten-free product manufacturing. Health experts have been interested in the nutritional adequacy of the diet, as well as its effectiveness in managing gluten-related disorders and other conditions. In this review, we aim to provide a clear picture of the current motivations behind the use of gluten-free diets, as well as the technological and nutritional challenges of the diet as a whole. Alternative starches and flours, hydrocolloids, and fiber sources were found to play a complex role in mimicking the functional and sensory effects of gluten in gluten-free products. However, the quality of gluten-free alternatives is often still inferior to the gluten-containing products. Furthermore, the gluten-free diet has demonstrated benefits in managing some gluten-related disorders, though nutritional imbalances have been reported. As there is limited evidence supporting the use of the gluten-free diet beyond its role in managing gluten-related disorders, consumers are urged to be mindful of the sensorial limitations and nutritional inadequacies of the diet despite ongoing strategies to improve them.

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Section: Gluten-free Productsmentioning

confidence: 99%

A Review on the Gluten-Free Diet: Technological and Nutritional Challenges

2018

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“…[15] Fractal dimension extracted from DIA has been widely applied to analyze the surface of several materials. [16,17] Farrera-Rebollo et al, [18] found that fractal dimension was a good indicator of the bread crumb structure generated during baking. However, fractal dimension by itself does not describe how the image texture patterns fill the tri-dimensional space [19] and lacunarity has been used as a complementary parameter of the fractal dimension since it measures the spatial distribution of gaps from translational invariance in datasets at a given scale.…”

Section: Introductionmentioning

confidence: 99%

Morphometric Analysis of Transverse Surface of Fractured Maltodextrin Agglomerates

García‐Armenta

Téllez‐Medina

Alamilla‐Beltrán

et al. 2016

International Journal of Food Properties

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Fracture creates complex surfaces. The aim of this work was to characterize the irregular surface generated in the fracture of maltodextrin thick-agglomerates using gray level intensities and texture features extracted by digital image analysis. Results showed that particle size had no significant effect on texture features and had a significant interaction with load. A 50 N load caused rougher surfaces, while a 500 N load produced smooth surfaces. Obtained values of texture fractal dimension were not higher than 2.23 and were related to image entropy.

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“…In defining the color parameter, L*a*b* was analyzed by ImageJ software (version 1.45 s, NIH, Bethseda, MD, USA). L* is the lightness, which ranges from 0 to 100. a* and b* values range from −120 to 120 and are from green to red and from blue to yellow, respectively (Naji‐Tabasi & Mohebbi, 2015).…”

Section: Methodsmentioning

confidence: 99%

Application of mucilaginous seeds (Alyssum homolocarpum and Salvia macrosiphon Boiss) and wheat bran in improving technological and nutritional properties of pasta

Naji‐Tabasi¹,

Niazmand²,

Modiri‐Dovom

2021

Journal of Food Science

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In recent years, dietary fibers have attracted a lot of attention as they reduce calories and witness the glycemic index. In this study, wheat bran (WB) and mucilaginous seeds flour (Qodume Shirazi seeds [QSS], wild sage seeds [WSS]) as sources of insoluble and soluble dietary fiber were used for pasta enrichment (50% WB, 45% WB–5% seed flour, and 40% WB–10% seed flour). The cooking properties, microstructural, textural, glycemic index, and sensory properties of pasta samples were evaluated. Fiber ingredients increased moisture content, cooking loss, and ash of pasta samples. In contrast, swelling indexing, optimum cooking time, and water absorption decreased. The samples containing high fiber had a darker appearance with a stiffer structure. Microstructure confirmed the presence of a developed protein matrix in the witness sample. But by substitution of the WB, a heterogeneous and dense network with small and large cells formed. The mucilaginous seed flours (WB–QSS and WB–WSS samples) improved the uniformity of pasta microstructure in comparison with WB sample. WB pasta samples reduced all sensory scores, but adding seed flours had a more noticeable influence on increasing the sensory properties. The presence of QSS and WSS resulted in more starchy and elastic texture. By using mucilaginous seeds flour in the production of high‐fiber pasta, the glycemic index decreased more noticeably. This investigation indicates the positive impact of mucilaginous seeds, especially WSS, on pasta sensorial properties, in line with a strong influence on technological characteristics and decreasing the glycemic index. Practical Application This study determined a practical approach to produce high‐fiber pasta by applying mucilaginous seeds with the improvement of technological and sensory properties.

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Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing

Cited by 37 publications

References 36 publications

A Review on the Gluten-Free Diet: Technological and Nutritional Challenges

A Review on the Gluten-Free Diet: Technological and Nutritional Challenges

Morphometric Analysis of Transverse Surface of Fractured Maltodextrin Agglomerates

Application of mucilaginous seeds (Alyssum homolocarpum and Salvia macrosiphon Boiss) and wheat bran in improving technological and nutritional properties of pasta

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