Rheometric non-isothermal gelatinization kinetics of chickpea flour-based gluten-free muffin batters with Added Biopolymers
An attempt was made to analyze the elastic modulus (G0) of chickpea flour (CF)-based muffin batters made with CF alone and with added biopolymers (whey protein (WP), xanthan gum (XG), inulin (INL), and their blends) in order to evaluate their suitability to be a wheat flour (WF) substitute in muffins, and to model the heat-induced gelatinization of batters under non-isothermal heating condition from 25 C to 90 C. A rheological approach is proposed to determine the kinetic parameters (reaction order (n), frequency factor (k0), and activation energy (Ea)) using linearly-increasing temperature. Zero-order reaction kinetics adequately described batter gelatinization process, therefore assuming a constant rate independent of the initial G0 value. The change of the derivative of G0 with respect to time (dG0/dt) versus temperature is described by one exponential function with activation energies ranging from 118 to 180 kJ.mol-1. Control wheat gluten batter, with higher and lower starch and protein contents, respectively, than CF-based batters, exhibited the highest Ea value. Formulation of CF-based gluten-free batters with starch and protein contents closer to the levels of WF-based batter could be a strategy to decrease differences in kinetic parameters of muffin batters and, therefore, in technological characteristics of baked muffins.
| Main Authors: | , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
Molecular Diversity Preservation International
2017
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| Subjects: | Gelatinization, Non-isothermal heating, Gluten-free, Food process modeling, Chickpea flour, Activation energy, Reaction kinetics, Elastic modulus, |
| Online Access: | http://hdl.handle.net/10261/171142 http://dx.doi.org/10.13039/501100010198 |
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| Summary: | An attempt was made to analyze the elastic modulus (G0) of chickpea flour (CF)-based muffin batters made with CF alone and with added biopolymers (whey protein (WP), xanthan gum (XG), inulin (INL), and their blends) in order to evaluate their suitability to be a wheat flour (WF) substitute in muffins, and to model the heat-induced gelatinization of batters under non-isothermal heating condition from 25 C to 90 C. A rheological approach is proposed to determine the kinetic parameters (reaction order (n), frequency factor (k0), and activation energy (Ea)) using linearly-increasing temperature. Zero-order reaction kinetics adequately described batter gelatinization process, therefore assuming a constant rate independent of the initial G0 value. The change of the derivative of G0 with respect to time (dG0/dt) versus temperature is described by one exponential function with activation energies ranging from 118 to 180 kJ.mol-1. Control wheat gluten batter, with higher and lower starch and protein contents, respectively, than CF-based batters, exhibited the highest Ea value. Formulation of CF-based gluten-free batters with starch and protein contents closer to the levels of WF-based batter could be a strategy to decrease differences in kinetic parameters of muffin batters and, therefore, in technological characteristics of baked muffins. |
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