无蛋无麸质蛋糕的理化性质及贮藏特性评价

IF 2.9 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Gamze Nil Yazici, Tansu Taspinar, Hülya Binokay, Erdal Agcam, Bilal Agirman, Mehmet Sertac Ozer
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引用次数: 0

摘要

在本研究中,研究了以芸豆、鹰嘴豆、豇豆和黑眼豆等四种不同豆类为原料制成的aquafaba完全替代鸡蛋的无麸质蛋糕在两周的储存过程中的物理化学特征和变质特征。在这种情况下,所有无蛋无麸质(ESGF)蛋糕的aw、水分含量和DPPH*(1,1-二苯基-2-苦味酰肼)自由基清除活性在整个储存过程中都有所下降。ESGF饼中5-羟甲基糠醛(HMF)和糠醛含量在218.12 ~ 248.84µg/kg之间,在97.0 ~ 97.0µg/kg之间。28µg/kg。从挥发性成分来看,贮藏第1天ESGF饼的挥发性成分以酸类为主,其次是醛类和醇类。在无谷蛋白蛋糕中使用水合水aba加速了淀粉的变质过程,其变质动力学参数符合Avrami模型(n = 1)。出于微生物安全考虑,不建议用全蛋制作的对照蛋糕在室温下保存7天后食用,而ESGF蛋糕在保存14天后即可食用。图形抽象
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Assessment of physicochemical properties and staling characteristics of eggless gluten-free cakes with aquafaba

In the present study, physicochemical features and staling characteristics of fully egg-replaced gluten-free cakes with aquafaba derived from four different pulses, as kidney beans, chickpeas, haricot beans, and black-eyed peas, during two-week storage were elucidated. In this context, the aw, moisture content, and DPPH* (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity were decreased in all eggless gluten-free (ESGF) cakes throughout storage. The 5-hydroxymethylfurfural (HMF) and furfural contents in ESGF cakes ranged between 218.12 to 248.84 µg/kg and 97.0 to.28 µg/kg, respectively on the first day of storage. According to the volatile compounds, the predominated volatile group was acids in all ESGF cakes followed by aldehydes and alcohols on the 1st day of storage. Using aquafaba in gluten-free cakes accelerated the starch staling process, regarding staling kinetic parameters fitted to the Avrami model (n = 1). The consumption of control cake made with whole-eggs was not recommended after 7 days of storage at room temperature due to microbiological safety concerns whereas ESGF cakes could be consumed after 14 days of storage.

Graphical abstract

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来源期刊
Journal of Food Measurement and Characterization
Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
11.80%
发文量
425
期刊介绍: This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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