Optimization of gluten-free cake formulation enriched with pomegranate seed powder and transglutaminase enzyme

Abstract

Celiac disease is an autoimmune disorder caused by a permanent intolerance of genetically susceptible persons to gluten proteins and intake of gluten-free diets throughout their life is the only treatment way. Therefore, studies dealing with the production and improvement of gluten-free food products, especially bakery products are of great importance. The aim of this study was to investigate the effect of adding pomegranate seed powder (0-50%) and transglutaminase enzyme (0-1.2%) on physicochemical, sensory and textural properties of gluten-free cake made from rice flour. The results showed that pomegranate seed powder and transglutaminase had positive effects on fiber and ash contents, and porosity; whilst, the incorporation reduced the weight loss, volume and specific volume. Optimization process was performed and optimum gluten-free formulation contained 25.75% pomegranate seed powder and 0.97% transglutaminase. The optimized gluten-free cake showed higher total antioxidant activity, ash, fiber, protein and moisture contents and lower peroxide value, volume index and porosity compared to the control one. The porosity decrement was confirmed in the optimized cake by scanning electron microscopy images.

Food Applications and Potential Health Benefits of Pomegranate and its Derivatives

“…peel extract hazelnut paste ↑shelf life; delay oxidation [119] peel extract cookies ↑shelf life; ↑antioxidant activity; ↑panelist acceptance (odor, color) [120] seed powder gluten-free bread ↑specific volume and springiness; ↑antioxidant activity [121] seed powder gluten-free cake ↑antioxidant activity, protein and fiber; ↓peroxide value [122] seed powder gluten-free sheeted pasts ↑antioxidant activity; ↓cooking and textural parameters [123] 4.1. Dairy Products…”

“…In general, the optimum gluten-free bread with the best physical characteristics and high antioxidant properties was found with the use of 7.5% of pomegranate seed powder. Following that trend, pomegranate seed powder has also been used for the production of gluten-free cake [122] and gluten-free (GF) sheeted pasta [123]. Gluten-free cake (containing 25.75% pomegranate seed powder and 0.97% transglutaminase) showed higher total antioxidant activity, ash, fiber, protein and moisture contents, as well as a lower peroxide value, volume index and porosity [122].…”

“…Following that trend, pomegranate seed powder has also been used for the production of gluten-free cake [122] and gluten-free (GF) sheeted pasta [123]. Gluten-free cake (containing 25.75% pomegranate seed powder and 0.97% transglutaminase) showed higher total antioxidant activity, ash, fiber, protein and moisture contents, as well as a lower peroxide value, volume index and porosity [122]. In the case of sheeted pasta, an increase of the antioxidant activity reported, but the addition of pomegranate seed powder affected cooking and textural parameters.…”

Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology

“…They were mainly influenced by the content of β-glucan and the proportion of water. When an insoluble fiber (for example, oat fiber) is added to a gluten-free dough, the volume decreases, but in the case of β-glucan, it usually increases [16,17]. Insoluble fiber increases the frequency of the collapse of the structure, which prevents the maintenance of carbon dioxide bubbles [18].…”

Juice and by‐products from pomegranate to enrich pancake: characterisation and shelf‐life evaluation

“…Due to the above‐mentioned recognised properties, pomegranate peel and pulp are by‐products of food industry that could be considered resource to be re‐used in other food productions (Hasnaoui et al ., 2014). In fact, the concept of using pomegranate by‐products in bakery or confectionery industry is not new and has been the subject of several studies (Mehder, 2013; Sayed‐Ahmed, 2014; Srivastava et al ., 2014; Saeidi et al ., 2018). More specifically, Paul & Bhattacharyya (2015) proposed biscuits enriched with fresh peel powder and fresh juice as source of antioxidants and verified that the addition of pomegranate improved the nutritional quality and the antioxidant properties without affecting the technological quality and sensory acceptability.…”