Semi‐volume gluten‐free bread: effect of guar gum, sodium caseinate and transglutaminase enzyme on the quality parameters

Moradi, Mahdis; Bolandi, Marzieh; Arabameri, Majid; Karimi, Meghdad; Baghaei, Homa; Nahidi, Fariborz; Kanafi, Mohadeseh Eslami

doi:10.1007/s11694-021-00823-y

Cited by 21 publications

(13 citation statements)

References 21 publications

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“…Moreover, the bread staling was faster with GG than sodium caseinate at a 1.5% level of addition in GF potato flour-based bread formulations because of its excessive moisture accumulation, but both hydrocolloids were effective in reducing the rate of staling when compared to the control bread. Besides the positive effect of the hydrocolloids on bread staling, benefits over the bread staling can be brought by the use of potato flour in the bread formulation due to its higher starch content and longer amylopectin side-chains, which contribute to the retaining of moisture in the bread during storage when compared to other cereals [ 43 ].…”

Section: Hydrocolloids In Gf Breadmentioning

confidence: 99%

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Culeţu¹,

Duță²,

Παπαγεωργίου

et al. 2021

Foods

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Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread texture, appearance and stability. Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter. Besides their advantages for the technological properties of the GF bread, hydrocolloids addition may impact the glycemic index (GI) of the final product, thus answering the demand of people requiring products with low GI. This review deals with the application of hydrocolloids in GF bread and pasta with a focus on their effect on dough rheology, bread hardness, specific volume, staling and GI.

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Section: Hydrocolloids In Gf Breadmentioning

confidence: 99%

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Culeţu¹,

Duță²,

Παπαγεωργίου

et al. 2021

Foods

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“…The P value less than 0.05 was selected as the significant difference for all tests. A data visualization technique approach was performed to describe the correlation among the variables and to highlight pollution in cream and ice cream (Arabameri et al 2019;Moradi et al 2021). Heat map analysis was applied to evaluate the relationships among samples (cream and ice cream) online at the site https://biit.cs.ut.ee/clustvis/.…”

Section: Discussionmentioning

confidence: 99%

Analysis of polychlorinated biphenyls in cream and ice cream using modified QuEChERS extraction and GC‐QqQ‐MS/MS method: A risk assessment study

Shahsavari

Shariatifar

Arabameri

et al. 2022

Int J of Dairy Tech

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The concentrations of six non-dioxin-like polychlorinated biphenyls (NDL-PCBs) were measured using the quick, easy, cheap, effective, rugged, and safe (QuEChERS) by gas chromatography (GC) coupled with triple-quadrupole (QqQ) tandem mass spectrometry (MS/MS) method in cream and ice cream offered in Tehran (Iran). The results showed the limits of detection, limit of quantification and recovery for the PCB analytes in the ranges 0.04-0.16, 0.132-0.482 ng/g fat, 5.2-9.2 and 95.5-107.2%, respectively. The results showed the mean concentration of total 6NDL-PCBs in cream (21.634 AE 2.18 ng/g fat) was higher than that in the ice cream (12.317 AE 1.524 ng/g fat) samples. The estimated daily intake (EDI) was lower than the tolerable daily intake (TDI < 10 ng/ kg BW/day). Ultimately, the probabilistic model with Monte Carlo simulation (MCS) revealed the incremental lifetime cancer risk levels (95th) of PCB compounds in ice cream (adults = 1.62E−6 and children = 4.37E−6) and cream (adults = 9.65E−7 and children = 7.57E−6) were lower than the level of acceptable risk (10 −4 ).

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“…A data visualization procedure was conducted to explain the correlation among the variables and highlight dairy products' contamination. (Arabameri et al 2019, Moradi et al 2021). The Heat map was performed in evaluating the relationships contamination among samples (yogurt, doogh and kashk) online at the site of https://biit.cs.ut.ee/clustvis/.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Polychlorinated biphenyls (PCBs) in Iranian dairy products (yogurt, doogh and kashk) by modified QuEChERS extraction and GC- QqQ-MS/MS method: a health risk assessment study

Arabameri

Moazzen

Shariatifar

et al. 2022

Preprint

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The levels of 6 NDL-PCBs (non-dioxin-like-polychlorinated biphenyls) of were measured in some of Iranian dairy products (yogurt, doogh and kashk). A total of 120 samples were evaluated by modified QuEChERS extraction and gas chromatography-triple-quadrupole mass spectrometry (GC-QqQ-MS/MS) method, also RSD and recovery were determined, 6.33–8.86 and 97.45–102.63 %, respectively. The outcomes of our research exhibited the average levels of Ʃ6-NDL-PCBs in all samples were 15.17±3.44 ng/g fat that were lower than the standard level established by EU (40 ng/g fat). Also, results showed kashk samples had maximum mean level of 6-NDL-PCBs (18.66±2.42 ng/g fat) and doogh samples had minimum mean level of 6-NDL-PCBs (12.21±2.22 ng/g fat). The mean level of 6-NDL-PCBs in yogurt samples was 14.65±2.02 ng/g fat. The heat map results depicted the correlation between spectral indicators 6-NDL-PCBs in different dairy products. A risks assessment based on the Monte Carlo method was done by calculating the Estimated Daily Intake (EDI) and Incremental Life Cancer Risk (ILCR) by the technique of Monte Carlo. The EDI values of 6 NDL-PCBs based on the 95 percentile in yogurt, doogh and kashk were 14.3, 1.49 and 0.5 ng/kg.day, respectively. According to the calculated 95 percent ILCR, dietary exposure to 6 NDL-PCBs does not pose a risk to Iranian consumer health.

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Semi‐volume gluten‐free bread: effect of guar gum, sodium caseinate and transglutaminase enzyme on the quality parameters

Cited by 21 publications

References 21 publications

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Analysis of polychlorinated biphenyls in cream and ice cream using modified QuEChERS extraction and GC‐QqQ‐MS/MS method: A risk assessment study

Evaluation of Polychlorinated biphenyls (PCBs) in Iranian dairy products (yogurt, doogh and kashk) by modified QuEChERS extraction and GC- QqQ-MS/MS method: a health risk assessment study

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