Abstract Commercial maltodextrins (MD) and ziziphus gum (ZG) have been investigated for their effects on cake quality and possible use in slowing the staling process. The effects of MD and ZG were assessed by analyzing the pasting properties of the wheat flour slurry, the properties of the dough, and the quality of the cake after baking and after three days of storage. The qualities of the gel texture were assessed using a texture profile analysis (TPA) test, the qualities of the dough and cake were assessed using the Micro-doughLab and the TA-TXT texture analyzer, respectively. The evaluation of overall acceptance, texture, aroma, taste, and color was also done using 9 points hedonic sensory methods. Overall, despite their impacts were not similar, MD and ZG had a considerable impact on the quality of the cake, the dough, and the cake batter. By lowering gel hardness, which is the opposite of MD's effect, and raising setback, which appears to support amylose retrogradation, ZG appears to limit amylose retrogradation. Less mixing tolerance index (MTI) and more stability were imparted in the dough by both ZG and MD. ZG and MD both significantly increased the cake volume, although MD did so more. Although the batter density was high, MD greatly increased cake volume. The cake's sensory parameter scores indicated that MD had a positive impact on it, and both the 2% MD blends and the control blends performed equally well in terms of general acceptance.

Abstract This study evaluated the effects of cress (Lepidium sativum) seed gum (CG) and various starches on the viscosity, viscoelasticity, texture, syneresis, and sensory quality of non-fat yogurt after up to 7 days in cold storage. Yogurt was prepared with CG alone or in combination with one of four different starches: sweet potato (Ipomoea batatas; SPS), chickpea (Cicer arietinum; CPS), corn (Zea mays; CS), or Turkish bean (Phaseolus vulgaris; TBS). All the yogurt samples had pseudoplastic propertie (n < 1) irrespective of the storage time, while samples containing CG with SPS or CPS had the highest consistency coefficients (k) at 0 and 7 days, respectively. The sample containing CG with CPS also had the highest elastic modulus (G’), irrespective of the storage time, suggesting the formation of a solid-like gel. The addition of CG alone or in combination with any of the starches conferred significant firmness to the yogurt samples, while the addition of CG together with starch significantly reduced wheying-off and improved the sensory acceptability compared with the control.

Abstract The objective of this study was to determine the impact of annealing and enzyme extract on the gel properties of chickpea (C.P), corn (C.S), Turkish bean (T.B), sweet potato (S.P.S), and wheat starches (W.S). Starches were annealed at different temperatures and times in excess water with or without germinated sorghum extract (GSE). The concentration of α-amylase in the GSE was 5 mg/10 mL. Dynamic rheological properties, freeze-thaw stability and water holding capacity (WHC) were investigated. The dynamic rheological parameters of the native or GSE-treated starches varied significantly (p < 0.05), while the G` of some starches were frequency-independent others exhibited sharp increase in G` at low frequencies. Unlike T.B and S.P.S, the G` of the native C.P and C.S starches was significantly (p < 0.05) reduced by annealing, whereas GSE-treatment reduced G` of all gels regardless of annealing temperature or time. Starch gels demonstrated significant (p<0.05) reduction in freeze thaw stability and increase in water holding capacity after annealing and GSE treatment.

Abstract Camel milk is known to produce low quality gels. To address this drawback, sweet potato starch (SP), camel milk (CM), or cow milk (CWM) were blended and cooked in alkaline conditions. The rheological tests of the prepared gel were done using DHR- Hybrid Rheometer. Because the G’ was, by far, larger than G”, the prepared gel exhibited viscoelastic behaviour as well as shear thinning. The gel exhibited tan δ < 1.0 which indicates solid-like material, but obvious variances between the gels were detected. The gels prepared from CM were harder than CWM, but it was frequency-dependent at low frequencies from 0.1 to 1.0 (rad/sec). Samples containing camel milk presented stronger structure due to the low power law exponent (n), while CWM showed more shear thinning. The obvious high G’ and the low (n) value is projected to have processing repercussions on CM gel.

Abstract Consumption of gluten-free products is the best possible option for patients with celiac disease. The development of gluten-free cookies may provide a suitable alternative for individuals who are gluten-intolerant. The purpose of this research was to assess the use of hydrocolloids as gluten substitutes in cookies. Commercially available (gum Arabic and xanthan gum) and freshly extracted (cress seed, fenugreek, flaxseed, okra) hydrocolloids were added at a substitution level of 5% in gluten-free flour prepared from sorghum and Turkish beans. Pasting temperature of flour blends decreased significantly as a function of the type of hydrocolloid, except for gum Arabic, whereas the inclusion of gum resulted in an increase in water activity, moisture, ash, and fiber content of cookies. The hardness of cookies was higher in the presence of gum, while lightness and diameter were reduced with gum addition. Okra- and gum Arabic-substituted cookies had similar sensory acceptability as the control, and the presence of cress seed gum resulted in higher antioxidant activity. The cookies produced were acceptable from the technological and sensory standpoint and this may help the baking industry to provide gluten-free options for consumers who cannot tolerate gluten.

Abstract Date syrup (DS), sugars (SG) and sweet potato starch (SPS) composites were investigated using dynamic rheometry, rapid visco-amylograph (RVA), and texture analysis (TPA). HPLC analysis revealed that DS sugar composition was 55% glucose and 45% fructose. Starch gels (0% to 50% DS or SG) were precooked in RVA. SPS starch gel is considered elastic because the elastic modulus (G`) was much greater than the viscous modulus (G``). The comparison between the effect of DS versus SG revealed differences on the peak viscosity, setback, G` and G``, complex viscosity (η*), tan δ, and gel hardness. The decline in complex viscosity (η*) indicates shear thinning behavior. Despite the similarity in sugar content between DS and SG, as shown by the HPLC analysis, the data presented here disclosed how DS had more impact on the pasting and rheological properties of sweet potato starch compared to SG.

Abstract Native and acetylated freeze-dried gum cordia (GC) was replaced at 0, 3, 5 and 10% (w/w) of wheat flour, and their pasting and rheological properties were studied. The pasting data indicated a significant (p≤0.05) increase in peak and final viscosities of blends: especially at higher GC concentrations. The shearing profiles signified an increase in shear stress as a function of shear rate confirming a pseudoplastic behavior of the blends (n<1). The consistency coefficient (K) and flow behavior index (n) were estimated using a power law model where higher ‘K’ values strengthened the pasting data. The activation energies (Ea) calculated by Arrhenius equation were observed between 5.7-7.5 and 5.9-8.4 kJ/mol for native and acetylated gels, respectively. The highest hardness was observed for 10% acetylated GC gel while the same concentration of native GC depicted opposite trend.