Department of Agroindustrial Science and Technology, Federal University of Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil.
Department of Agroindustrial Science and Technology, Federal University of Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil.
Food Chem. 2020 Jul 15;318:126480. doi: 10.1016/j.foodchem.2020.126480. Epub 2020 Feb 25.
This study aimed to evaluate the influence of transglutaminase addition on the technological properties and in vitro starch digestibility of gluten-free cakes of brown, black, and red rice, as well as the effect of baking on the content of phenolic compounds. Transglutaminase addition exerted significant effect in the technological properties only in the brown rice cake, resulting in a decrease in crumb firmness and an increase in the specific volume. Red rice cakes treated with transglutaminase presented a lower glucose release rate (k) compared to cakes without the enzyme. Cakes from pigmented rice varieties had lower crumb firmness and k values than brown rice cakes. Baking reduced only the contents of ferulic and p-coumaric acids and significantly increased the extractability of hydroxybenzoic, caffeic, caftaric, and protocatechuic acids. However, the addition of the enzyme resulted in a slight decrease in the total phenolic content of the cakes.
本研究旨在评估转谷氨酰胺酶添加对黑、红米以及糙米粉无谷蛋白蛋糕的工艺特性和体外淀粉消化率的影响，以及烘焙对酚类化合物含量的影响。转谷氨酰胺酶的添加仅对糙米粉蛋糕的工艺特性有显著影响，导致蛋糕的质构硬度降低，比容增加。用转谷氨酰胺酶处理的红米糕与不含酶的糕相比，葡萄糖释放率（k）较低。有色米品种的蛋糕比糙米粉蛋糕的质构硬度和 k 值低。烘焙仅降低了阿魏酸和对香豆酸的含量，显著提高了羟基苯甲酸、咖啡酸、卡他酸和原儿茶酸的提取率。然而，酶的添加导致蛋糕中的总酚含量略有下降。
