Usage of Carob Bean Flour in Gluten Free Cakes

1909 A pulition of CHEMICAL ENGINEERING TRANSACTIONS VOL. 57, 2017 Guest Eitors: Suro Pierui, Jiří Jromír Klemeš, Lur Pizz, Serfim Bklis Copyright 2017, AIDIC Servizi S.r.l. ISBN 978-88-95608-48-8; ISSN 2283-9216 The Itlin Assoition of Chemil Engineering Online t www.ii.it/et DOI: 10.3303/CET1757319 Usge of Cro Ben Flour in Gluten Free Ckes E Berk, Gulum Sumnu, Serpil Shin Deprtment of Foo Engineering, Mile Est Tehnil University, 06800, Ankr, Turkey serp@metu.eu.tr Gluten, known s the min protein foun in whet, rley n rye, gives visoelstiity to ough. However, people with eli isese hve prolems relte to the onsumption of gluten. In this stuy, ro en flour whih ontins signifint mount of ietry fire, minerls, high mount of mino is, n very low mount of ft ws use in kes s gluten free flour. The im ws to investigte the effets of prtil replement of rie flour y ro en flour t ifferent onentrtions (10%, 20%, n 30%) n ition of ifferent types of proteins (soy protein n whey protein) on speifi grvity n qulity of kes (speifi volume, hrness). Btters with e whey protein h lwys lower speifi grvity vlues. Ckes formulte with whey protein h lower hrness n higher speifi volumes. Moreover, it ws relize tht kes prepre y 20% ro en flour h the highest speifi volume n lower hrness vlue. Therefore, kes with 20% ro en flour n whey protein n e reommene to e use in gluten free kes. 1. Introution Celi isese is esrie s immune meite isorer of intestinl muos tht is triggere y protein; gluten (Menoz, 2005). Bkery prouts like isuits, pst, re, n ke re well known gluten soures. However, the only ure of eli isese is the removl of gluten from iet. Contrry to populr elief, pttion to gluten free iet is not esy. In some ses, it n result in isoltion of eli ptients from soiety. Therefore, gluten free goos shoul e proue (Hmer, 2005). Cro tree whih elongs to Leguminose fmily is lso known s Certoni siliqu L., Fee. Cro fruit is ompose of two ifferent prts. The first one is rk rown husk, n the seon one is see. 80-90% of the fruit is husk (80-90%) n rest of it is see (20-10%). Furthermore, 50-60% of the ro fruit is sugr whih is minly surose, frutose, n gluose. Beuse of high sugr ontent, ro hs een use s sweetener. In ition to the sweetener ility of ro fruit, ue to its low prie n similr flvor with hoolte n o, ro fruit hs een use s sugr repler in hoolte inustry (Sezyk et l., 2016). While protein portion of fruit vries from 1% to 5%, ft ontriutes very low mount of fruit (0.2% -0.8%). On the other hn, rue fier mount is very high whih vries etween 9% -13% of the whole fruit. Moreover, it ontins signifint mount of minerls (1-6%) minly lium, potssium, mgnesium, n phosphorous. Cro en flour ontins high mount of unsturte ftty is rther thn sturte ftty is. Furthermore, ro en flour hs high mount of mino is in vrying onentrtions (Ayz et l., 2009). Due to signifint mount of ietry fier, ro en flour lso shows holesterol lowering ility (Slins et l., 2015). Moreover, germ of ro flour ontins high mount of phytohemils whih re polyphenols, gllotnnins n pro-nthoynins. They prevent the exess mount of retive oxygen speies n free ril formtion (Custoio et l., 2011). Whey protein is vlule y prout of heese inustry. It is frequently preferre s n ingreient in kery inustry euse of its funtionl ttriutes n high nutritionl vlue. It ontins essentil mino is prtiulrly lysine, leuine n methionine. In ition to tht, whey protein improves olour, flvour, n texturl hrteristis of the prout (Silv et l., 2016). Like other proteins, whey protein hs mphiphili struture whih provies stilizing ility. Soy proteins hving high nutritionl vlue hs een regre s n eonomil soure of protein; espeilly lysine. Furthermore, stuies hve inite tht soy protein isolte enhne with sulfur ontining mino i h the sme iologil vlue with niml protein suh s sein (Mjzooi et l., 2014). Plese ite this rtile s: Berk E., Sumnu G., Shin S., 2017, Usge of ro en flour in gluten free kes, Chemil Engineering Trnstions, 57, 1909-1914 DOI: 10.3303/CET1757319

1910 However, there re few stuies in the literture tht investigtes the effet of ro en flour on gluten free ke prout. Therefore, the min ojetive of the stuy is to etermine the effets of ro en flour n ifferent proteins (soy protein, n whey protein) on speifi grvity of ke tter n qulity of kes. 2. Mterils n Methos 2.1 Mterils Rie flour n ro en flour were otine from Bşk Flour (Ankr, Turkey), n Hvnıze (Istnul, Turkey), respetively. Slt (Billur Tuz, İzmir, Turkey), shortening (Sn, Unilever, Istnul, Turkey), sugr (Bl Küpü, Aksry, Turkey), n king power (Dr. Oetker, Izmir, Turkey) were purhse from lol mrkets in Ankr. Egg white power n emulsifier (Monoglyerie n polyglyerol esters of ftty i) were otine from ETI Foo Inustry Co. In. (Eskişehir, Turkey). Xnthn gum n gur gum were ought from Sigm- Alrih (Steinheim, Germny n St. Louis, MO, USA). Soy protein onentrte n whey protein onentrte with 80% protein were otine from Smrt Chemil Tring Co. In. (Turkey). 2.2 Preprtion n nlysis of ke tter Cke tter formultion ontine 5% king power, 3% slt, 100% sugr, 9% egg white power, 25% shortening, 3% emulsifier, n 90% wter in terms of flour sis. Rie flour reple with ro en flour t ifferent onentrtions (10, 20, n 30%). In orer to see the effet of protein, 3% soy protein onentrte or whey protein onentrte were use interhngely. Cro en flour ontining kes without the ition of protein were lso use s ontrol. After ry ingreients were mixe with mixer (Kithen Ai5K45SS, USA) for 2 min t 85 rpm, melte shortening ws e to the mixture n mixe further t 85 rpm for 5 min. Speifi grvity mesurement ws rrie out s esrie y Turi et l. (2008). Certin volume of ke tter ws weighe n ivie y the weight of wter with the sme volume. 2.3 Bking n nlysis of ke For king of kes, n eletril oven (9411FT, Arçelik In. Co., Istnul, Turkey) ws use. Oven temperture ws prehete to 175 C n four glss ups eh ontining 100 g tter were ple into the hot oven. Bking opertion took 28 min. After 1 hour, speifi volume n texture of kes were rrie out. To mesure the speifi volume, rpe see isplement metho ws use (AACC, 1990). For texture nlysis, fter eing oole own for 1 hour, kes were ut into ui shpe hving imensions of 3m 3m 3m. To mesure the hrness vlue of kes, texture nlyser with ylinril proe hving imeter of 1 m n lo ell of 50 N (TA Plus Lloy Ins., UK) ws use. Fore require to ompress the smple 25% of its initil height with ompression spee of 55mm/min ws mesure. 2.4 Color nlysis of ke Color of rust prt of the smples ws mesure using (Koni Minolt Spetrophotometer, CM-5, Jpn). Results were evlute in terms of CIE olor oorinte system, (L *, *, n * ). ΔE enotes overll olor hnge n it n e estimte using eqution (1). E = (L L 0 ) 2 + ( 0 ) 2 + ( 0 ) 2 (1) In this formul; L 0, 0, 0 vlues re the referene vlues n otine from the L *, *, n * rium sulphte whih were 93.2; -1.4; 0.12 respetively. 2.5 Sttistil Anlysis To eie whether there is signifint ifferene etween perent replements of rie flour y ro en flour n the type of proteins use, nlysis of vrine (ANOVA) ws rrie out using MINITAB (Version 16). If there ws signifint ifferene, Tukey multiple omprison test ws use for omprison (p 0.05). Bking ws replite twie for eh ke formultion. The orreltion oeffiient etween speifi grvity, speifi volume n hrness of kes ws expresse y Person orreltion with 95% onfiene level (α=0.05). 3. Results n isussion 3.1 Speifi grvity of ke tter Speifi grvity is mesurement of how muh ir is inorporte into tter uring mixing. Therefore, lower speifi grvity is n initor of more ertion, whih is esire property for ke tter. The effet of ro en flour ition, protein type n their intertions on speifi grvity of ke tter ws shown in Figure 1.

As n e seen, regrless of the ro en flour onentrtion use, whey protein e formultions lwys h the lowest speifi grvity, whih might e ue to the goo whipping ility. Like other proteins, whey protein hs mphiphili struture whih provies stilizing ility in emulsion systems suh s in wter n oil interfe. Therefore, whey protein hs high soluility, goo emulsifying ility, goo foming n gelling property. During preprtion of ough in mixer, mehnil sher stress is introue to the system, whih les to formtion of oil n wter roplets. Due to their mphiphili nture, whey proteins present in the queous prt move towr to oil wter interphse. It religns itself oring to the forming emulsion system, hyrophoi prt towrs oil phse n hyrophili prt through the wter phse. Then, umultion of protein t the interphse strts n they egin to omine eh other to rete visoelsti film tht overs the oil roplets whih mkes emulsion stle (Lm & Nikerson, 2015). Soy protein ition i not show the esire effet on speifi grvity s whey protein i. This might e ue to the low soluility of soy proteins whih ws strongly relte to foming ility (Kinsell, 1979). Inresing ro en mount in the formultion le to thiker tter, whih might e ue to inresing fire n sugr ontent. Inresing fire ontent might ostrut mixing effiieny n ertion of gs ules. 1911 1,06 1,04 1,02 Speifi grvity 1,00 0,98 0,96 0,94 0,92 0,90 0,88 Cro en flour onentrtion Figure 1: Speifi grvity of ke tters prepre with ifferent ro en flour onentrtion n protein type, ontrol ( ), soy protein ( ), whey protein ( ). Brs hving ifferent letters re signifintly ifferent (p 0.05). Conentrtions of ro en flour re given in terms of flour sis. 3.2 Speifi volume of kes Volume of kes is one of the most importnt qulity ttriute for onsumer. Speifi volume of kes ontining ro en flour with proteins ws shown in Figure 2. Speifi volume of kes vrie etween 1.58 n 1.91 ml/g. The highest volume ws otine y ing whey protein to kes with 20% ro en flour. Seyhun et l. (2003) stte tht emulsifier helps formtion n inorportion of ir ules uring mixing. Emulsifier isperse in shortening in the form of smll prtiles provies mny numer of gs ells. For ll onentrtions of ro en flour, ir inorportion to tter ws the highest in whey protein. On the other hn, soy protein ition i not show ny enhning effet on speifi volume of kes. Soy protein e smples h even lower speifi volume thn ontrol. A stuy onute y Mro & Rosell (2008) revele similr results n showe tht re prepre with soy protein h lower volume, too. Aoring to ANOVA results, lthough it i not rete signifint ifferene, 20% ro en flour e smples h reltively higher volume thn 10% n 30% ro en flour ontining kes, respetively.

1912 2,50 Speifi volume (ml/g) 2,00 1,50 1,00 0,50 0,00 Cro en flour onentrtion Figure 2: Speifi volume of ke tters prepre with ifferent ro en flour onentrtion n protein type, ontrol ( ), soy protein ( ), whey protein ( ). Brs hving ifferent letters re signifintly ifferent (p 0.05). Conentrtions of ro en flour re given in terms of flour sis. 3.3 Hrness of kes Texturl nlysis of kes ws evlute in terms of hrness. As n e seen from Figure 3, onentrtion of flour n protein types h signifint influene on this qulity prmeter. Hrness results were foun to e orrelte with speifi volume results. Correltion oeffiient etween speifi volume n hrness ws -0.728 (p=0.001). It ment tht smples with high speifi volume h the softest texture, whih ws esire se for ke smples. Aition of soy protein to formultion i not improve the texture of gluten free kes. Similr results were otine y the stuy onute y Crokett (2009). It ws stte tht isulphie linkges might reue surfe hyrophoiity n fom stility whih resulte in losing of flexile film etween wterir interfes. Therefore, less inorportion of ir into the ke tters inrese hrness of kes. Whey protein ition erese hrness of kes. Furthermore, inresing ro en flour onentrtion from 10% to 20% n 30% rete signifint ifferene in terms of hrness. 4,50 4,00 3,50 Hrness (N) 3,00 2,50 2,00 1,50 e e e 1,00 0,50 0,00 Cro en flour onentrtion Figure 3: Hrness of kes prepre with ifferent ro en flour onentrtion protein type, ontrol ( ), soy protein ( ), whey protein ( ). Brs hving ifferent letters re signifintly ifferent (p 0.05). Conentrtions of ro en flour re given in terms of flour sis.

Sine ir inorportion in ke tter uring mixing is one of the ftors tht ffets hrness of kes, inresing ro en flour onentrtion in formultion might mke inorportion of ir in tter iffiult with inresing visosity. This might e ue to not only inresing of fire ontent ut lso solule omponents in formultion. It ws known tht ro en flour hs high mount of fire whih ws stte tht ietry fire mount in 100 g ro en flour is 52.8 g (Tstsrgkou et l. 2014). Due to high wter holing pity of fire, visosity of ke tter h teneny to inrese with onentrtion. 3.4 Crust olor of kes Surfe olor formtion is n importnt qulity prmeter together with rom for prout eptne of onsumers (Znoni et l. 1995). During king, the physiohemil hnges ourring espeilly on the surfe of prout re Millr rowning (non-enzymti rowning) n rmeliztion retions. Millr retions tke ple in the presene of reuing sugr, mino is, n nitrogen ontining ompouns. At the en of the retion, melnoiin formtion is oserve. On the other hn, rmeliztion retions our ue to iret heting of rohyrtes inluing surose t elevte tempertures. Furthermore, for some ses, oth of these retions n tke ple (Purlis & Slvori 2009). Whey protein ontining kes h lwys the highest ΔE vlue. The higher protein ontent in these kes oul hve higher egree of rowning retions whih resulte in higher E vlue. Regrless of onentrtion of ro en flour in ke, whey protein promote rowning retions n le to the highest olour hnge. Furthermore, ro en flour onentrtion i not hve n effet on olour. 1913 40 35 30 Crust olor ΔE* 25 20 15 10 5 0 Cro en flour onentrtion Figure 4: Crust olor of kes with ifferent ro en flour onentrtion n protein type, ontrol ( protein ( ), whey protein ( ). Brs hving ifferent letters re signifintly ifferent (p 0.05). Conentrtions of ro en flour re given in terms of flour sis. 4. Conlusion ), soy Aition of whey protein to ke tter erese speifi grvity. On the other hn, inresing ro en flour onentrtion resulte in inresing speifi volume. Formultions ontining soy protein h the lowest volume. In ition to, speifi grvity n speifi volume results, whey protein e smples h the lowest hrness vlues. Therefore, ke prepre with 20% ro en onentrtion n whey protein h the most eptle qulity prmeters. Thus, this formultion n e reommene for eli ptients s gluten free ke. Referene AACC, 1990. Approve Methos of the AACC. Amerin Assoition of Cerel Chemists, St Pul, MN. Ayz, F.A., Torun, H., Glew, R.H., Bk, Z.D., Chung, L.T., Presley, J.M., Anrews, R., 2009. Nutrient ontent of ro po (Certoni siliqu L.) flour prepre ommerilly n omestilly. Plnt Foos for Humn Nutrition 64,286 292.

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