Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muf?n Batters with Added Biopolymers.

ABSTRACT: An attempt was made to analyze the elastic modulus (G0) of chickpea ?our (CF)-based muf?n 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 ?our (WF) substitute in muf?ns, 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 muf?n batters and, therefore, in technological characteristics of baked muf?ns.

SUBMITTER: Alvarez MD 

PROVIDER: S-EPMC5296672 | biostudies-literature | 2017 Jan

REPOSITORIES: biostudies-literature