Ozgolet Muhammed, Kasapoglu Muhammed Zahid, Avcı Esra, Karasu Salih
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campus, Esenler, Istanbul 34210, Turkey.
Department of Nanotechnology, Institute of Nanotechnology and Biotechnology, Istanbul University-Cerrahpaşa, Avcılar, Istanbul 34320, Turkey.
Foods. 2024 Aug 15;13(16):2542. doi: 10.3390/foods13162542.
This study investigated the potential utilization of milk thistle seed protein (MTP) isolates in gluten-free muffins to enhance the protein quantity and technological attributes. MTP was employed to partially substitute a blend including equal amounts of rice flour and corn starch (RCS) at 3%, 6%, 9%, and 12%. The study encompassed a rheological assessment of muffin batters and physicochemical, textural, and sensory analyses of the muffins. The consistency coefficient (K) of muffin batters exhibited an increase with the incorporation of MTP, with all batters demonstrating shear-thinning behavior (n < 1). The dough samples exhibited solid-like characteristics attributed to G' > G″, indicative of their viscoelastic nature. The storage modulus (G') and loss modulus (G″) escalated with higher levels of MTP, suggesting an overall enhancement in dough viscoelasticity. The muffin containing wheat flour displayed the lowest hardness value, followed by MTP-added muffins at ratios of 12% and 9%. Additionally, MTP-added muffins exhibited greater springiness values than control samples without MTP (C2). However, the oxidative stability of MTP-added muffins was lower than the wheat control muffin (C1) and gluten-free control muffin. The protein content in muffins increased with MTP addition, reaching parity with wheat flour muffins at 6% MTP replacement. Sensory analysis revealed that substituting RCS with up to 6% MTP did not significantly alter the overall quality ( > 0.05), whereas higher MTP levels (9% and 12%) led to a decline in sensory attributes. Incorporating MTP at up to 6% yielded protein-enriched muffins with sensory characteristics comparable to the wheat flour muffin (C1). Furthermore, higher MTP additions (9% and 12%) conferred more favorable textural properties than the C2 muffin. However, the oxidative stability of the control muffins was found to be higher than that of MTP-added muffins. This study suggested that MTP could be a potential ingredient to increase the protein amount and specific volume of gluten-free muffins and to improve textural attributes such as springiness and hardness.
本研究调查了水飞蓟籽蛋白（MTP）分离物在无麸质松饼中的潜在应用，以提高蛋白质含量和改善工艺特性。MTP被用于部分替代由等量米粉和玉米淀粉（RCS）组成的混合物，替代比例分别为3%、6%、9%和12%。该研究包括对松饼面糊的流变学评估以及对松饼的物理化学、质地和感官分析。松饼面糊的稠度系数（K）随着MTP的加入而增加，所有面糊均表现出剪切变稀行为（n < 1）。面团样品表现出类似固体的特性，这归因于G' > G″，表明其具有粘弹性。储能模量（G'）和损耗模量（G″）随着MTP含量的增加而升高，表明面团的粘弹性总体增强。含有小麦粉的松饼硬度值最低，其次是添加了12%和9% MTP的松饼。此外，添加MTP的松饼比未添加MTP的对照样品（C2）具有更高的弹性值。然而，添加MTP的松饼的氧化稳定性低于小麦对照松饼（C1）和无麸质对照松饼。随着MTP的添加，松饼中的蛋白质含量增加，在MTP替代率为6%时达到与小麦粉松饼相当的水平。感官分析表明，用高达6%的MTP替代RCS不会显著改变整体品质（> 0.05），而更高的MTP水平（9%和12%）会导致感官特性下降。加入高达6%的MTP可得到蛋白质含量更高的松饼，其感官特性与小麦粉松饼（C1）相当。此外，更高的MTP添加量（9%和12%）赋予松饼比C2松饼更有利的质地特性。然而，对照松饼的氧化稳定性高于添加MTP的松饼。本研究表明，MTP可能是一种潜在的成分，可增加无麸质松饼的蛋白质含量和比容，并改善诸如弹性和硬度等质地特性。
