Thermorheological and Textural Behaviour of Gluten-Free Gels Obtained from Chestnut and Rice Flours

Nowadays, as celiac disease is becoming more common the consumers’ demand for gluten-free products with high nutritional and taste quality is increasing. This work deals with the study of the impact of four novelty gluten-free sources: chestnut flour (Cf), whole rice flour (Rw), Carolino rice flour...

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Bibliographic Details
Published in:Food and bioprocess technology 2014-04, Vol.7 (4), p.1171-1182
Main Authors: Torres, María D., Fradinho, Patricia, Raymundo, Anabela, Sousa, Isabel
Format: Article
Language:English
Subjects:
Agriculture
Autoimmune diseases
Biotechnology
Celiac disease
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chestnut
Desserts
Flour
Food Science
Formulations
Gels
Gluten
Gravitational fields
Gravity
Original Paper
Rheological properties
Rice
Stability analysis
Stability tests
Texture
Viscoelasticity
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Summary:Nowadays, as celiac disease is becoming more common the consumers’ demand for gluten-free products with high nutritional and taste quality is increasing. This work deals with the study of the impact of four novelty gluten-free sources: chestnut flour (Cf), whole rice flour (Rw), Carolino rice flour (Rc) and Agulha rice flour (Ra). Textural, thermorheological and stability performance of gluten-free gels using different experimental techniques were evaluated. Mixed gels were also produced for comparison. Texture parameters were determined from the texture profile analysis using a texturometer. Thermorheological oscillatory measurements were conducted in a stress-controlled rheometer in order to clarify the kinetics of gel formation and to characterise the structure of the matured gels. The stability of the gels was evaluated using transmittance profiling of the gels under gravitational fields (LUMiSizer®). Texture studies suggested that gels from mixtures of chestnut flour at 30 % and rice flour at 20 % showed the right texture to develop gel-based new desserts. Rheological results showed that the thermal profiles on heating of Cf gels were similar to those obtained for Rw and Ra, whereas Rc gels exhibited a particular pattern. Once the final gelatinisation temperature was achieved, no significant differences on the viscoelastic properties were noticed for all the tested gels. Stability tests showed that gels with Rc should present an industrial advantage over the other assayed formulations, since the stability of these gels is of the order of four times larger.
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-013-1132-6