LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage

Abstract

The paper presents the effect of replacing starch (at 2%, 6% and 10%) with cricket powder (CP) on the water behavior studied by the 1H NMR method, as well as the texture of gluten-free bread during 6-day storage. It was noticed that the bread crumb containing CP has lower water transport rate than the control bread crumb, while concluding that 2% CP stabilizes water transport throughout the entire staling time range. The NMR analyzes showed that the initial T21 values are the higher, the more starch has been replaced with the CP, however, after 6 days of storage, all tested samples are characterized by similar values of the T21 parameter. A decrease in long component of spin-spin relaxation time T22 during storage was also observed. It has been noted that the replacement of starch to 2% and 6% CP causes an increase in the molecular dynamics of water. The less starch present, the greater the potential for bulk molecules to move. The observed changes at the molecular level resulted in macroscopic changes in the texture of the bread. After analyzing the hardness parameter of the tested breads, it was found that on the day of baking, bread without the addition of CP had significantly higher values of this parameter than breads with CP. For the sample without CP, the highest increase in total hardness change (123.93%) was noted during storage, which indicates the fastest texture change process. Based on the results obtained, it can be concluded that the use of cricket powder to enrich gluten-free bread can not only improve the nutritional value, but also effectively delay the process of bread staling.

Water Behavior of Aerogels Obtained from Chemically Modified Potato Starches during Hydration

“…Therefore, in order to understand this phenomenon, it is necessary to use research methods that allow for the analysis of water binding at a molecular level. Molecular properties of water in biopolymer systems can be thoroughly analyzed using LF NMR [51][52][53]. This method consists of the determination of the spin-lattice relaxation time T 1 and the spin-spin relaxation time T 2 , which describe the transfer of previously absorbed energy from spin to the surrounding environment and from spin to neighboring spins, respectively.…”

High Protein Substitutes for Gluten in Gluten-Free Bread

“…In addition, a significant decrease in crumb lightness was observed. This replacement induced changes at the molecular level, stabilizing water transport, that delayed the process of bread staling and resulted in reduced bread hardness [ 54 ]. In another recent study [ 45 ], where the cricket powder was used for the fortification of gluten-free mixture made of rice and maize flour with protein at about 5.5%, there was observed that the bread developed a unique bouquet of volatile organic compounds.…”

The Process of Pasting and Gelling Modified Potato Starch with LF-NMR

“…Accordingly, an endeavor was made to analyze the process of pasting of modified materials with a low-field NMR spectrometer, which works well with determining the dependencies of relaxation times, which in turn pictures the movement of water molecules in the system under research [ 30 , 31 , 32 ]. The LF-NMR technique is widely used to research food products such as bread [ 33 , 34 ] or cheese [ 35 ]; it also allows a thorough analysis of molecular dynamics [ 36 ].…”