Benkadri Soulef, Salvador Ana, Sanz Teresa, Nasreddine Zidoune Mohammed
Institut de la Nutrition, de l'Alimentation et des Technologies Agro-alimentaires (I.N.A.T.A-A.), Route Ain El bey, 25000 Constantine, Algeria.
Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino, 7, 46980 Paterna, Valencia, Spain.
Foods. 2020 Dec 23;10(1):12. doi: 10.3390/foods10010012.
Incorporation of xanthan gum and locust bean gum in rice flour supplemented by chickpea flour was used to obtain a good quality of nutritionally enriched biscuit for celiac children. Response surface methodology (RSM) was applied to optimize the levels of xanthan and locust bean gum added to the composite gluten-free flour. Analysis was based on the rheological (hardness and viscoelastic) characteristics of the dough and specific volume, water activity, and hardness of the biscuit. The results revealed that the regression and variance analysis coefficients related to the rheological and physical properties of dough and biscuit under the influence of independent variables were sufficient for an adequate and well-fitted response surface model. Linear terms of variables significantly affect most of the dough and biscuit parameters, where the xanthan gum effect was found to be more pronounced than locust bean gum. Interaction terms showed a significant positive effect on the specific volume of the biscuits and a negative effect on the water activity. However, the interactive effect of gums did not significantly affect the rheological parameters of the dough. Optimized conditions were developed to maximize the specific volume of biscuit and minimize water activity and biscuit hardness, while keeping hardness and viscoelastic properties of the dough in range. Predicted responses were found satisfactory for both rheological and physical characteristics of dough and biscuit.
将黄原胶和刺槐豆胶添加到以鹰嘴豆粉为补充的米粉中，用于为乳糜泻儿童获得高质量的营养强化饼干。采用响应面法（RSM）优化添加到复合无麸质面粉中的黄原胶和刺槐豆胶的水平。分析基于面团的流变学（硬度和粘弹性）特性以及饼干的比容、水分活度和硬度。结果表明，在自变量影响下，与面团和饼干的流变学和物理性质相关的回归系数和方差分析系数足以构建一个合适且拟合良好的响应面模型。变量的线性项对大多数面团和饼干参数有显著影响，其中发现黄原胶的影响比刺槐豆胶更显著。交互项对饼干的比容有显著的正向影响，对水分活度有负向影响。然而，胶类的交互作用对面团的流变学参数没有显著影响。制定了优化条件，以最大化饼干的比容，最小化水分活度和饼干硬度，同时使面团的硬度和粘弹性保持在一定范围内。发现预测的响应对于面团和饼干的流变学和物理特性均令人满意。
