Incorporation of Sesamum indicum protein and transglutaminase into gluten‐free rice flour cake: Assessment of physico‐chemical and sensory properties

Abstract

The current investigation was undertaken to evaluate and optimize the effects of incorporation of Sesame (Sesamum indicum L.) protein and transglutaminase on physico‐chemical and sensory properties of rice flour‐based gluten‐free cakes. Moreover, some characteristics of prepared products such as moisture content and texture specifications were measured. According to findings, all treatments had a significant effect on the sensory, texture, and color properties of the products. The strongest effect on the brightness index was observed in the sample containing 6% S. indicum protein isolate and 0.6% transglutaminase on a backing day, the lowest effect was associated with the sample containing 5.12% S. indicum protein isolate and 1.02% transglutaminase on the 5th day on the shelf life. The results showed that producing a gluten‐free rice flour cake by S. indicum protein and transglutaminase is possible and applying enzymes for improving the quality of gluten‐free products is a promising technology. Practical applications The S. indicum seed is a rich source of lipid, methionine, and tryptophan and protein. Also, rice has desirable specifications like good protein content, easy digestion, pleasant taste, low sodium, lipid, and fiber content, high carbohydrate content, and hypoallergenic properties. This study aimed to incorporate the S. indicum protein in gluten‐free rice‐based cake formulation. Producing gluten‐free products for consumers with gluten intolerance is a promising attempt. Transglutaminase was also used as an auxiliary connector to improve the properties of the final product. Given the satisfactory sensory and texture specifications, the use of S. indicum protein isolate and transglutaminase in gluten‐free formulation is recommended. Improving color specification in terms of color stability of the outside and whiteness of the texture and better adhesiveness and hardness characteristics are some of the advantages of the proposed formulation.

Performance of spray‐dried Ziziphus jujuba extract using insoluble fraction of Persian gum–sodium alginate and whey protein: Microstructural and physicochemical attributes of micro‐ and nano‐capsules

“…An aqueous suspension (4%) prepared from Persian gum was hydrated for 48 h at 300 rpm on a shaker (25°C) (Monfared et al., 2023 ). After that, the solution was centrifuged for 30 min (4000 rpm) and the insoluble sediment was separated and dried in a Petri dish at a temperature of 45°C (Khoshdouni Farahani et al., 2021 ).…”

“…An aqueous suspension (4%) prepared from Persian gum was hydrated for 48 h at 300 rpm on a shaker (25°C) (Monfared et al, 2023).…”