Université de Sfax, Laboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia.
Université de Sfax, Laboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia.
Food Chem. 2020 Oct 30;328:127082. doi: 10.1016/j.foodchem.2020.127082. Epub 2020 May 16.
Acorn flour was used as a gluten-free ingredient to produce acorn muffins. Interaction effects between xanthan (X), carboxymethyl cellulose (CMC) and κ-carrageenan (κ-C) (0-0.3%) on the height and textural parameters of the formulated acorn flour muffins were investigated using a mixture design approach. Each studied parameter was optimized individually. Then, an optimal formulation giving a product with characteristics as close as possible to those of a wheat flour muffin sample was determined. Results revealed that addition of each hydrocolloid separately, or their ternary combination improved the muffin height. Optimal height value was predicted to reach 3.96 cm when using 26.8% X, 50.5% CMC and 22.7% κ-C. As regard to textural parameters (firmness, cohesiveness, springiness and adhesiveness), presence of the three hydrocolloids had an antagonistic effect. The best hydrocolloids mixture giving optimal height (3.92 cm), firmness (3.19 N) and adhesiveness (0.66 N) was that containing 20.5% X and 79.5% CMC.
橡果粉被用作无麸质成分来制作橡果松饼。使用混合设计方法研究了黄原胶（X）、羧甲基纤维素（CMC）和κ-卡拉胶（κ-C）（0-0.3%）对配方橡果粉松饼的高度和质构参数的相互作用效应。分别优化了每个研究参数。然后，确定了一个最佳配方，使产品的特性尽可能接近小麦粉松饼样品。结果表明，单独添加每种水胶体，或它们的三元组合，均可提高松饼的高度。当使用 26.8%的 X、50.5%的 CMC 和 22.7%的 κ-C 时，预测最佳高度值可达 3.96 cm。至于质构参数（硬度、内聚性、弹性和粘性），三种水胶体的存在具有拮抗作用。能给出最佳高度（3.92 cm）、硬度（3.19 N）和粘性（0.66 N）的最佳水胶体混合物是含有 20.5%的 X 和 79.5%的 CMC。
