Pear pomace powder added quinoa-based gluten-free cake formulations: effect on pasting properties, rheology, and product quality

BOZDOGAN, Neslihan; ORMANLI, Ebru; KUMCUOGLU, Seher; TAVMAN, Sebnem

doi:10.1590/fst.39121

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.39121 copy

Pear pomace powder added quinoa-based gluten-free cake formulations: effect on pasting properties, rheology, and product quality

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Pear pomace powder (PPP), xanthan gum (XG), and their combined effect on batter rheology, pasting properties, and the quality parameters of quinoa-based gluten-free cupcakes (GFC) were investigated. The water-retention capacities of flour blends, the batters’ rheological properties, and the flour blends’ pasting properties were analyzed and the quality characteristics of the GFCs were determined. The addition of XG to the formulation led to an increase in peak viscosity, final viscosity, and breakdown viscosity while PPP content caused a decrease. Opposite effects that XG and PPP have on pasting properties help to form a more stable structure. PPP and XG demonstrated escalating impacts on the flour blends’ water-retention capacities, density, and batter viscosity. All batters displayed pseudoplastic behavior, whereas Power-law model was found to be the most suitable model describing the batter's rheological characteristics. Increasing PPP and/or XG amounts led to larger elastic and viscous modulus. The PPP addition decreased the cake volumes and increased the crumb hardness. However, the XG addition to the blends caused the sample volume to increase and the hardness to decrease. The porosity of the samples decreased as the amount of PPP increased in the formulation. However, in the presence of XG, PPP demonstrated increased porosity.

Keywords:
gluten-free; pear pomace; pasting properties; food rheology; cake quality

Ingredients (g)	Formulations of the Gluten-Free Cupcakes
Ingredients (g)	Control	4% PPP	8% PPP	12% PPP	0.5% XG	0.5% XG +4% PPP	0.5% X.G + 8%PPP	0.5% XG + 12% PPP	1% XG	1% XG + 4%PPP	1% XG + 8%PPP	1% XG + 12%PPP
Rice Flour	25	24	23	22	24.875	23.5	22.875	21.875	24.75	23.75	22.75	21.75
Potato Starch	25	24	23	22	24.875	23.875	22.875	21.875	24.75	23.75	22.75	21.75
Quinoa Flour	50	48	46	44	49.75	47.75	45.75	43.75	49.5	47.5	45.5	43.5
PPP	—	4	8	12	—	4	8	12	—	4	8	12
Xanthan Gum	—	—	—	—	0.5	0.5	0.5	0.5	1	1	1	1
Whole Egg	62.5	62.5	62.5	62.5	62.5	62.5	62.5	62.5	62.5	62.5	62.5	62.5
Milk	75	75	75	75	75	75	75	75	75	75	75	75
Sugar	57.5	57.5	57.5	57.5	57.5	57.5	57.5	57.5	57.5	57.5	57.5	57.5
Shortening	36.25	36.25	36.25	36.25	36.25	36.25	36.25	36.25	36.25	36.25	36.25	36.25
Baking Powder	3.75	3.75	3.75	3.75	3.75	3.75	3.75	3.75	3.75	3.75	3.75	3.75

Sample	WRC (g water/ g dry matter)	Density (g/cm³)	Power Law Model			Herschel–Bulkley				Casson Model
Sample	WRC (g water/ g dry matter)	Density (g/cm³)	n_p	K_cp (Pa.sⁿ)	R²	σ₀	K	n	R²	σ₀	K	R²
Control	0.9052 ± 0.2^a	0.84 ± 0.02^bc	0.343 ± 0.003	18.541 ± 0.227	0.994	0	18.628 ± 1.323	0.342 ± 0.011	0.994	28.532 ± 0.660	0.169 ± 0.005	0.938
4% PPP	0.9964 ± 0.21^ab	0.84 ± 0.00^ab	0.387 ± 0.002	23.942 ± 0.232	0.997	7.779 ± 1.695	19.489 ± 0.943	0.419 ± 0.008	0.997	38.347 ± 0.548	0.322 ± 0.005	0.983
8% PPP	1.0855 ± 0.22^abc	0.84 ± 0.00^ab	0.379 ± 0.002	31.887 ± 0.336	0.996	21.767 ± 1.921	19.732 ± 0.977	0.455 ± 0.008	0.997	50.746 ± 0.609	0.402 ± 0.006	0.987
12% PPP	1.2035 ± 0.21^abc	0.84 ± 0.00^bc	0.392 ± 0.003	38.799 ± 0.444	0.996	32.818 ± 2.274	21.436 ± 1.060	0.488 ± 0.008	0.997	62.610 ± 0.713	0.547 ± 0.007	0.989
0.5% XG	0.8938 ± 0.28^a	0.83 ± 0.00^a	0.374 ± 0.003	59.952 ± 0.728	0.995	61.601 ± 3.033	26.874 ± 1.355	0.504 ± 0.009	0.997	95.309 ± 0.935	0.722 ± 0.009	0.991
0.5% XG + 4% PPP	1.2079 ± 0.24^abc	0.84 ± 0.00^ab	0.388 ± 0.003	77.586 ± 1.127	0.993	103.428 ± 3.599	26.361 ± 1.350	0.566 ± 0.009	0.997	125.352 ± 1.080	1.046 ± 0.011	0.993
0.5% XG + 8% PPP	1.3013 ± 0.21^abc	0.85 ± 0.00^cd	0.279 ± 0.004	141.759 ± 2.564	0.978	206.164 ± 5.993	18.961 ± 2.020	0.603 ± 0.019	0.989	201.942 ± 1.889	0.703 ± 0.012	0.980
0.5% XG + 12% PPP	1.4359 ± 0.05^bc	0.86 ± 0.00^d	0.092 ± 0.007	279.734 ± 8.476	0.659	0	279.687 ± 341.013	0.093 ± 0.087	0.658	337.922 ± 8.222	0.047 ± 0.011	0.211
1% XG	1.0067 ± 0.17^ab	0.85 ± 0.01^bc	0.262 ± 0.004	133.882 ± 2.303	0.955	177.740 ± 6.253	21.075 ± 2.439	0.553 ± 0.020	0.986	186.254 ± 1.830	0.559 ± 0.011	0.975
1% XG + 4% PPP	1.2153 ± 0.24^abc	0.85 ± 0.00^cd	0.473 ± 0.003	65.196 ± 0.970	0.991	100.070 ± 3.179	25.690 ± 0.981	0.632 ± 0.007	0.999	112.839 ± 0.989	1.752 ± 0.013	0.997
1% XG + 8% PPP	1.2964 ± 0.14^abc	0.87 ± 0.00^e	0.319 ± 0.002	173.692 ± 1.921	0.988	161.924 ± 8.162	74.260 ± 4.188	0.452 ± 0.009	0.993	260.919 ± 2.420	1.272 ± 0.018	0.987
1% XG + 12% PPP	1.5354 ± 0.22^c	0.91 ± 0.00^f	0.436 ± 0.005	185.083 ± 4.298	0.975	383.467 ± 11.442	34.593 ± 2.618	0.728 ± 0.014	0.991	312.691 ± 3.631	3.741 ± 0.042	0.992

Sample	Pasting Temperature (°C)	Peak Time (s)	Peak Viscosity (cP)	Through Viscosity (cP)	Final Viscosity (cP)	Breakdown Viscosity (cP)	Setback Viscosity (cP)
Quinoa	74.340 ± 0.098^b	529.788 ± 0.515^b	154.47 ± 3.76^a	249.64 ± 3.79^a	381.74 ± 6.51^a	95.17 ± 0.03^a	132.10 ± 2.72^a
Potato starch	59.73 ± 0.560^a	275.141 ± 9.902^a	5956.375 ± 329.31^c	1486.59 ± 26.83^c	2004.55 ± 29.29^c	4469.79 ± 302.48^c	517.96 ± 2.46^b
Rice flour	84.886 ± 0.123^c	566.605 ± 1.139^b	2495.41 ± 54.56^b	1009.76 ± 12.23^b	1596.83 ± 15.84^b	1485.64 ± 42.76^b	587.06 ± 3.62^c
Control	64.845 ± 0.148^ef	543.641 ± 0.727^d	1113.97 ± 17.71 ^de	677.13 ± 5.94^cd	1008.16 ± 7.63^cd	436.84 ± 11.77^efg	331.02 ± 0.002^h
4% PPP	64.776 ± 0.257^e	537.803 ± 2.066^bc	1027.47 ± 28.96^cd	657.28 ± 7.70^bcd	955.48 ± 13.22^bc	370.20 ± 21.34^cde	298.20 ± 5.91^ef
8% PPP	64.783 ± 0.065^e	540.814 ± 1.165^cd	888.78 ± 27.86^ab	615.68 ± 12.36^ab	872.49 ± 16.06^a	273.10 ± 15.52^b	256.81 ± 3.71^cd
12% PPP	65.150 ± 0.183^f	539.299 ± 3.083^bcd	783.80 ± 11.27^a	588.91 ± 4.17^a	814.08 ± 2.32^a	194.89 ± 7.10^a	225.17 ± 1.85^a
0.5% XG	63.876 ± 0.188^d	536.466 ± 1.529^bc	1272.34 ± 25.14^fgh	746.65 ± 7.87^efg	1093.72 ± 5.99^ef	525.68 ± 17.32^hi	347.07 ± 1.92ⁱ
0.5% XG + 4% PPP	63.756 ± 0.149^cd	534.903 ± 3.156^ab	1204.06 ± 136.63^efg	733.62 ± 52.37^ef	1043.96 ± 67.94^de	470.44 ± 85.32^fgh	310.34 ± 15.74^fg
0.5% XG + 8% PPP	63.520 ± 0.212^bc	535.639 ± 0.707^b	1033.14 ± 4.97^cd	672.13 ± 8.20^cd	935.11 ± 8.13^b	361.01 ± 13.17^cd	262.99 ± 0.07^d
0.5% XG + 12% PPP	63.545 ± 0.021^bcd	536.135 ± 2.845^bc	920.62 ± 4.98^bc	634.05 ± 3.32^abc	868.09 ± 6.43^a	286.56 ± 8.31^b	234.03 ± 3.11^ab
1% XG	63.203 ± 0.064^ab	534.474 ± 2.884^ab	1344.28 ± 33.50^h	796.76 ± 13.12^gh	1155.22 ± 20.36^f	547.53 ± 20.39ⁱ	358.46 ± 7.25ⁱ
1% XG + 4% PPP	63.120 ± 0.283^a	530.288 ± 1.192^a	1308.11 ± 127.55^gh	807.98 ± 64.35^h	1131.86 ± 77.36^f	500.13 ± 63.20^ghi	323.88 ± 13.01^gh
1% XG + 8% PPP	63.205 ± 0.007^ab	534.121 ± 4.239^ab	1167.39 ± 7.12^ef	755.29 ± 4.47^fg	1041.21 ± 5.97^de	412.10 ± 2.65 ^def	285.92 ± 1.50^e
1% XG + 12% PPP	63.100 ± 0.071^a	534.647 ± 0.707^ab	1030.77 ± 12.62^cd	699.28 ± 5.82^de	942.97 ± 7.21^bc	331.49 ± 6.80^bc	243.70 ± 1.38^bc

Sample		Moisture (%)	Crude fat (%)	Protein (%)	Ash (%)	Specific volume (cm³/g)	Porosity
XG (%)	PPP (%, w/w)	Moisture (%)	Crude fat (%)	Protein (%)	Ash (%)	Specific volume (cm³/g)	Porosity
0	0	27.99 ± 1.62^ab	21.04 ± 6.87^a	9.49 ± 0.08^e	1.48 ± 0.02^bc	1.55 ± 0.01^de	0.13 ± 0.00^d
	4	28.79 ± 0.66^b	18.72 ± 4.19^a	9.50 ± 0.06^e	1.45 ± 0.09^ab	1.48 ± 0.01^bc	0.17 ± 0.01^e
	8	26.17 ± 4.14^a	18.07 ± 3.93^a	9.04 ± 0.20^bc	1.40 ± 0.01^a	1.45 ± 0.03^abc	0.13 ± 0.01^d
	12	27.85 ± 0.65^ab	18.28 ± 4.03^a	8.71 ± 0.24^a	1.47 ± 0.05^abc	1.41 ± 0.01^a	0.05 ± 0.01^a
0.5	0	30.76 ± 0.89^c	17.30 ± 4.18^a	9.46 ± 0.05^e	1.52 ± 0.01^bcd	1.59 ± 0.02^def	0.04 ± 0.01^a
	4	29.16 ± 1.25^bc	18.36 ± 4.44^a	9.31 ± 0.02^de	1.47 ± 0.01^abc	1.56 ± 0.02^def	0.07 ± 0.01^ab
	8	28.56 ± 0.90^b	18.56 ± 4.28^a	9.09 ± 0.06^bcd	1.49 ± 0.01^bc	1.54 ± 0.01^d	0.10 ± 0.01^cd
	12	27.53 ± 0.71^ab	18.90 ± 3.80^a	8.95 ± 0.080^ab	1.55 ± 0.01^cd	1.43 ± 0.01^ab	0.27 ± 0.01^f
1	0	30.65 ± 0.84^c	19.83 ± 5.84^a	9.41 ± 0.14^e	1.55 ± 0.01^cd	1.64 ± 0.01^g	0.06 ± 0.01^ab
	4	27.99 ± 0.68^ab	18.68 ± 4.98^a	9.35 ± 0.12^de	1.55 ± 0.01^cd	1.60 ± 0.04^fg	0.08 ± 0.02^bc
	8	28.57 ± 1.04^b	19.56 ± 4.62^a	9.25 ± 0.01^cde	1.55 ± 0.01^cd	1.59 ± 0.01^ef	0.19 ± 0.01^e
	12	28.19 ± 1.68^b	21.05 ± 6.54^a	9.23 ± 0.00^cde	1.59 ± 0.05^d	1.48 ± 0.03^c	0.26 ± 0.01^f

Sample		TPA				Color Analysis
Sample		TPA				Crumb Color				Crust Color
XG (%)	PPP (%, w/w)	Hardness (N)	Springiness	Cohesiveness	Resilience	L*	a*	b*	ΔE	L*	a*	b*	ΔE
0	0	31.06 ± 2.24^ef	0.93 ± 0.01^abcde	0.49 ± 0.02^bc	0.24 ± 0.01^cd	47.15 ± 0.43^g	18.20 ± 0.99ⁱ	34.21 ± 0.58ⁱ		71.76 ± 0.87^l	6.80 ± 1.56^a	33.29 ± 0.75^j
	4	31.42 ± 0.84^cdef	0.90 ± 0.03^ab	0.50 ± 0.01^bc	0.24 ± 0.01^d	55.89 ± 0.67^l	16.73 ± 0.50^g	33.78 ± 0.66^g	8.90 ± 0.76	67.89 ± 0.60ⁱ	9.41 ± 0.67^j	31.80 ± 0.43ⁱ	4.95 ± 0.71
	8	32.33 ± 2.23^f	0.91 ± 0.03^abc	0.44 ± 0.01^a	0.22 ± 0.01^b	53.60 ± 0.07^k	17.23 ± 0.12^h	33.89 ± 0.50^h	6.55 ± 0.05	64.53 ± 0.24^h	10.54 ± 0.09^k	31.22 ± 0.56^h	8.42 ± 0.71
	12	34.05 ± 0.59^abcd	0.91 ± 0.02^abc	0.44 ± 0.02^a	0.21 ± 0.01^a	49.26 ± 0.36ⁱ	18.64 ± 0.18^j	34.39 ± 0.58^j	2.25 ± 0.23	61.25 ± 0.26^g	10.57 ± 0.05^l	30.59 ± 0.05^g	11.49 ± 0.23
0.5	0	26.33 ± 4.15^abc	0.90 ± 0.03^a	0.53 ± 0.02^de	0.27 ± 0.02^e	49.35 ± 0.47^j	19.23 ± 0.14^k	35.93 ± 0.26^l	2.99 ± 0.45	71.69 ± 0.37^k	8.01 ± 0.15^c	33.29 ± 0.28^k	1.56 ± 0.28
	4	26.91 ± 1.98^abcd	0.93 ± 0.04^abcde	0.48 ± 0.03^b	0.23 ± 0.01^bc	42.28 ± 0.40^d	15.98 ± 0.09^f	16.77 ± 0.29^e	18.25 ± 0.35	60.09 ± 0.83^e	8.12 ± 0.15^d	18.51 ± 0.16^f	18.89 ± 0.63
	8	27.30 ± 2.73^abcd	0.93 ± 0.02^abcde	0.48 ± 0.02^b	0.23 ± 0.02^bc	43.71 ± 0.54^f	15.96 ± 0.13^d	17.24 ± 0.09^f	17.47 ± 0.11	55.39 ± 0.94^b	8.80 ± 0.07^g	17.33 ± 0.15^c	22.96 ± 0.28
	12	29.68 ± 1.07^cdef	0.94 ± 0.01^bcde	0.48 ± 0.02^b	0.22 ± 0.01^bc	41.30 ± 0.18^c	15.88 ± 0.07^c	16.43 ± 0.14^d	18.86 ± 0.18	54.20 ± 0.50^a	9.18 ± 0.12ⁱ	16.90 ± 0.20^b	24.14 ± 0.47
1	0	25.17 ± 2.48^ab	0.94 ± 0.02^cde	0.54 ± 0.02^e	0.27 ± 0.01^e	47.74 ± 0.31^h	19.38 ± 0.17^l	34.89 ± 0.56^k	1.57 ± 0.35	71.00 ± 0.14^j	8.17 ± 0.06^e	34.21 ± 0.15^l	1.90 ± 0.08
	4	24.02 ± 2.39^a	0.95 ± 0.03^de	0.53 ± 0.01^de	0.24 ± 0.01^cd	40.23 ± 0.13^a	15.97 ± 0.10^e	15.77 ± 0.15^a	19.83 ± 0.14	60.41 ± 0.28^f	7.89 ± 0.10^b	18.19 ± 0.10^e	18.92 ± 0.18
	8	28.13 ± 2.40^bcde	0.95 ± 0.03^e	0.51 ± 0.02^cd	0.24 ± 0.01^cd	42.71 ± 0.13^e	15.48 ± 0.14^a	16.20 ± 0.11^c	18.75 ± 0.14	57.78 ± 0.71^d	8.64 ± 0.15^f	17.54 ± 0.17^d	21.15 ± 0.54
	12	29.84 ± 2.84^def	0.92 ± 0.02^abcd	0.50 ± 0.01^bc	0.23 ± 0.01^bc	41.00 ± 0.26^b	15.74 ± 0.05^b	16.11 ± 0.17^b	19.28 ± 0.17	55.50 ± 0.27^c	9.06 ± 0.15^h	16.89 ± 0.09^b	23.21 ± 0.27

Sample		Sensory Analysis
XG (%)	PPP (%, w/w)	Color	Texture	General Appearance	Flavor	Overall Liking
0	0	4.40 ± 0.75^d	3.83 ± 0.71^abc	4.30 ± 0.73^d	4.03 ± 0.73^de	4.03 ± 0.77^bc
	4	4.05 ± 0.51^cd	3.95 ± 0.69^bc	4.35 ± 0.59^d	4.35 ± 0.75^de	4.15 ± 0.75^c
	8	3.58 ± 0.67^ab	3.75 ± 0.64^ab	4.10 ± 0.72^cd	3.95 ± 0.76^cde	4.05 ± 0.51^bc
	12	3.48 ± 0.82^ab	3.55 ± 0.94^ab	3.58 ± 0.67^ab	3.20 ± 0.83^a	3.48 ± 0.64^a
0.5	0	4.20 ± 0.52^cd	3.90 ± 0.72^bc	4.25 ± 0.44^d	4.35 ± 0.58^de	4.05 ± 0.51^bc
	4	4.10 ± 0.55^cd	4.00 ± 0.73^bc	4.35 ± 0.59^d	4.35 ± 0.49^de	4.23 ± 0.62^c
	8	3.60 ± 0.68^ab	3.70 ± 0.57^ab	3.75 ± 0.64^bc	3.90 ± 0.72^bcd	3.70 ± 0.57^ab
	12	3.25 ± 0.44^a	3.35 ± 0.67^a	3.35 ± 0.59^ab	3.45 ± 0.76^ab	3.35 ± 0.67^a
1	0	4.40 ± 0.60^d	4.30 ± 0.47^c	4.35 ± 0.67^d	4.40 ± 0.60^de	4.30 ± 0.66^c
	4	4.05 ± 0.69^cd	3.90 ± 0.64^c	4.40 ± 0.50^d	4.45 ± 0.51^e	4.35 ± 0.59^c
	8	3.83 ± 0.82^bc	3.75 ± 0.64^bc	4.10 ± 0.64^cd	4.15 ± 0.67^de	4.05 ± 0.60^bc
	12	3.20 ± 0.52^a	3.70 ± 0.73^ab	3.25 ± 0.64^a	3.50 ± 0.95^abc	3.40 ± 0.68^a

Number	XG	PPP	Specific Volume	Consistency Index	Overall Liking	Peak Viscosity	Breakdown Viscosity	Setback Viscosity	Desirability
1	0.51	8	1.53106	151.965	3.83753	1.0481	0.368213	0.267637	0.522	Selected
2	0.51	8	1.53196	152.762	3.83761	1.04987	0.369091	0.267824	0.522
3	0.37	4	1.53357	89.7122	4.13103	1.15662	0.44577	0.30607	0.478

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Corresponding author: seher.kumcuoglu@ege.edu.tr