Evaluation of enzymatic extracts obtained from hairless canary seed (CDC Maria) as food improvement agents in a gluten-free bread matrix

DIOS SANZ, EUGENIA; SANMARTINO, TANIA; CAMPDERRÓS, M.E; RODRIGUEZ FURLAN L. T.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ASSOC FOOD SCIENT TECHN INDIA

Año: 2023

0022-1155

In this study, enzyme extracts were obtained from hairless canary seeds (CDC Maria) and used as food improvement agents in gluten-free products. The enzyme extraction was obtained using a specific protein buffer solution and subsequent centrifugation. The supernatant was called crude enzyme extract, a fraction of this extract was refrigerated (CE) and another fraction was lyophilized (CEL). The use of different lyoprotective agents was studied: corn fiber (CEL+CF), maltodextrin (CEL+M), and inulin (CEL+I). The enzyme extracts were incorporated into a gluten-free bread at 0.25%, 0.5%, 0.75% and 1% (w/w). Essential quality parameters of gluten-free bread were determined, like analysis of the lamella thickness, the shape factor of pores, the final volume, the aeration percentage, the texture profile analysis and the pore size distribution. The results showed that the gluten-free bread with the addition of CEL at 0.5% (w/w) presented significantly improved quality properties like an increase of the final volume and aeration percentage, a reduction of the firmness, chewiness and sample aging and a more uniform crumb when compared to a control sample (P