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Simultaneous inhibition of acrylamide formation and fat oxidation in quinoa cakes using gum Arabic supplementation coupled with fat reduction
International Journal of Food Properties ( IF 3.1 ) Pub Date : 2021-05-18 , DOI: 10.1080/10942912.2021.1924779
Rasha Mousa Ahmed Mousa 1, 2, 3
Affiliation  

ABSTRACT

The current work aimed to study the effect of adding gum Arabic and varying fat (butter) contents on the physicochemical characteristics of gluten-free quinoa cakes and compared it to cakes made from 100% wheat flour and control quinoa flour. Gum Arabic (GA) was supplemented in three levels (0.1, 0.5, and 1%, w/w) while fat was simultaneously reduced at 25, 50, and 75% (w/v) during the preparation of 100% gluten-free quinoa cakes (GFQCs). A coupling effect of 1% GA and 50% lower fat was successfully applied to inhibit AA up to 83%, fat oxidation up to 64%, and browning intensity up to 59.1% without impairing the baking performance. Moreover, supplementation of 1% GA produced softer and lighter QFQCs, which was similar to 100% wheat cakes. The odor intensity detected by electronic nose technique was also lowered in QFQCs. Consequently, the current work serves the worldwide demand for gluten-free bakery products having healthier profile with low fat oxidation and AA formation.



中文翻译:

使用阿拉伯胶补充脂肪并减少脂肪的同时抑制藜麦蛋糕中丙烯酰胺形成和脂肪氧化的作用

摘要

当前的工作旨在研究添加阿拉伯树胶和改变脂肪(黄油)含量对无麸质藜麦糕的理化特性的影响,并将其与由100%小麦粉和对照藜麦粉制成的糕饼进行比较。阿拉伯胶(GA)补充了三种含量(0.1、0.5和1%,w / w),同时在制备100%无麸质的脂肪时,脂肪分别减少了25、50和75%(w / v)藜麦蛋糕(GFQC)。在不影响烘烤性能的情况下,成功地应用了1%GA和50%较低脂肪的偶联作用,可抑制高达83%的AA,高达64%的脂肪氧化和高达59.1%的褐变强度。此外,添加1%的GA会产生更柔软,更轻的QFQC,与100%的小麦糕相似。通过电子鼻技术检测到的气味强度在QFQC中也降低了。最后,

更新日期:2021-05-18
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