Effect of Emulsifier Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) and Enzyme Transglutaminase on Quality Characteristics of Rice Bran Croissants

Q3 Agricultural and Biological Sciences

International Journal of Food Studies Pub Date : 2021-02-19 DOI:10.7455/IJFS/10.SI.2021.A3

Wan Zunairah Wan-Ibadullah, Aw Ying Hong, M. Nor-Khaizura, Nor, A. Mustapha, Z. A. N. Hanani, M. R. Ismail‐Fitry, Anis Shobirin Meor Husin

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引用次数: 1

Abstract

Rice bran (RB) is a good source of dietary fibre. Addition of rice bran into croissant interferes with the gluten formation of dough and hence affect the physicochemical properties of croissant. The effect of RB addition on physicochemical properties of croissant were determined by using 0%, 10% and 15% RB. Besides, additives such as emulsifiers and enzymes can be used in pastry to enhance the physicochemical properties of croissant. Diacetyl tartaric acid ester of mono-diglycerides (DATEM) and transglutaminase (TGase) were used respectively on 0%, 10% and 15% RB to investigate the effect of such additives on physicochemical properties of croissant. Increased % RB and DATEM, produced a significant decrease in specific volume, together with a significant increase in colour, hardness and chewiness. With increased % RB, TGase caused significant increase in colour, hardness and chewiness but significant decrease in specific volume. The overall moisture sorption isotherm curves of the croissant belong to the Type III isotherm, also known as Flory-Huggins Isotherm (J-shaped). The critical a w obtained from the Guggenheim-Anderson-de Boer (GAB) equation showed that the shelf life of croissants were not positively impacted by the addition of DATEM and TGase and the addition of RB did not cause any significant positive effects on quality characteristics of croissants.

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乳化剂二乙酰酒石酸甘油酯和谷氨酰胺转胺酶对米糠羊角面包品质特性的影响

米糠是膳食纤维的良好来源。在羊角面包中添加米糠会干扰面团的面筋形成，从而影响羊角面包的物理化学性质。用0%、10%和15%的RB测定了添加RB对羊角面包理化性能的影响。此外，乳化剂和酶等添加剂可用于糕点中，以提高羊角面包的理化性能。分别用单甘油二酯双乙酰酒石酸酯（DATEM）和转谷氨酰胺酶（TGase）对0%、10%和15%RB进行添加，研究了添加剂对羊角面包理化性能的影响。RB和DATEM的百分比增加，使比体积显著降低，同时颜色、硬度和耐嚼性显著增加。随着%RB的增加，TGase使颜色、硬度和耐嚼性显著增加，但比体积显著降低。羊角面包的整体吸湿等温线属于III型等温线，也称为Flory-Huggins等温线（J形）。从Guggenheim Anderson de Boer（GAB）方程获得的临界值表明，添加DATEM和TGase对羊角面包的保质期没有积极影响，添加RB对羊角豆的质量特性没有任何显著的积极影响。

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来源期刊

International Journal of Food Studies Agricultural and Biological Sciences-Food Science

CiteScore

2.10

自引率

0.00%

发文量

审稿时长

24 weeks

期刊介绍： he International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association, is an international peer-reviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry. This journal is a forum created specifically to improve the international dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders. Original contributions relevant to the following topics will be considered for publication: -Education methods, including Life Long Learning and e-learning; -Research and application in academia, research, industry; -Critical reviews of scientific literature by researchers, students, invited authors; -Exchange of views and opinions of a scientific nature including testimonies on career experiences in Food Industry/Research/Education (required skills, challenges and successes). Manuscripts focusing on Food related Education topics are particularly welcome.