Journal of Food Processing and Preservation

Volume 46, Issue 8 e16787

ORIGINAL ARTICLE

Optimization of amaranth flour, whey protein powder, and xanthan gum levels in the development of gluten-free Barbari bread using response surface methodology

Vida Tareh,

Vida Tareh

Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran

Contribution: Investigation

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Soheila Zarringhalami,

Corresponding Author

Soheila Zarringhalami

[email protected]

orcid.org/0000-0003-1622-4597

Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran

Correspondence

Soheila Zarringhalami, Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran.

Email: [email protected]

Contribution: Project administration, Supervision, Validation, Writing - original draft

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Ali Ganjloo,

Ali Ganjloo

Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran

Contribution: Software, Validation, Writing - review & editing

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Vida Tareh,

Vida Tareh

Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran

Contribution: Investigation

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Soheila Zarringhalami,

Corresponding Author

Soheila Zarringhalami

[email protected]

orcid.org/0000-0003-1622-4597

Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran

Correspondence

Soheila Zarringhalami, Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran.

Email: [email protected]

Contribution: Project administration, Supervision, Validation, Writing - original draft

Search for more papers by this author

Ali Ganjloo,

Ali Ganjloo

Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran

Contribution: Software, Validation, Writing - review & editing

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First published: 09 June 2022

https://doi.org/10.1111/jfpp.16787

Citations: 3

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Abstract

Optimization of gluten-free rice-based Barbari bread formulation using response surface methodology was investigated in the current study. The effect of three independent variables including amaranth flour (25%, 40%, and 55%), whey protein powder (5%, 7.5%, and 10%), and xanthan gum (0.5%, 0.75%, and 1%) on bread porosity, firmness, and sensory attributes was evaluated. The optimized formulation was obtained with amaranth flour 49%, whey protein 0.88%, and xanthan gum 0.9%. Under these conditions, the firmness, porosity, and sensory score were 2.55 N, 29.95%, and 3.88, respectively. Furthermore, the amount of protein, lipid, ash, and crude fiber as well as specific volume of the optimized sample were significantly (p < 0.05) improved compared to the control while the color of the optimized sample was darker. The optimized bread also showed a slower staling rate compared to the control.

Novelty Impact Statement

Nowadays, the demand for gluten-free food products especially bread has been increasing.
Desirable quality and sensory attributes of these bread samples are normally achieved by the use of some additives such as hydrocolloids or other gluten-free proteins.
The present study provides evidence that the use of amaranth flour with whey protein powder and xanthan gum in gluten-free Barbari bread formulation can be useful for increasing quality characteristics.

CONFLICT OF INTEREST

The authors have declared no conflicts of interest for this article.

Open Research

DATA AVAILABILITY STATEMENT

All supported data are presented in the manuscript references section, for example: 10.1016/j.jff.2020.104065; 10.1111/1541-4337.12021; 10.1081/JFP-100105198; 10.3390/foods10050920. Alvarez-Jubete et al. (2010), Liu et al. (2019), Arendt, Bello (2018), Lazaridou et al. (2007), Chochkov Zlateva, Dushkova (2019), Mir et al. (2016), Liu, Chen, Xu (2019), Piga et al. (2021), Kittisuban et al. (2014), Nunes et al. (2009), Lazaridou et al. (2007), Cai, Sun, Corke (2005), Ahlborn, Pike, Hendrix, Hess, Huber (2005), Moore, Heinbockel, Dockery, Ulmer, Arendt (2006), Lazaridou et al. (2007), Gallagher, Gormley, Arendt (2004), Lazaridou et al. (2007); Gamel et al. (2006).

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Optimization of amaranth flour, whey protein powder, and xanthan gum levels in the development of gluten-free Barbari bread using response surface methodology

Abstract

Novelty Impact Statement

CONFLICT OF INTEREST

Open Research

DATA AVAILABILITY STATEMENT

REFERENCES

Citing Literature

References

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Optimization of amaranth flour, whey protein powder, and xanthan gum levels in the development of gluten-free Barbari bread using response surface methodology

Abstract

Novelty Impact Statement

CONFLICT OF INTEREST

Open Research

DATA AVAILABILITY STATEMENT

REFERENCES

Citing Literature

References

Related

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