Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes

Ikeda, Mônica; Carvalho, Carlos Wanderlei Piler; Helm, Cristiane Vieira; Azeredo, Henriette Monteiro Cordeiro de; Gogoy, Rossana Catie Bueno de; Ribani, Rosemary Hoffmann

doi:10.1590/0103-8478cr20170732

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FOOD TECHNOLOGY • Cienc. Rural 48 (6) • 2018 • https://doi.org/10.1590/0103-8478cr20170732 linkcopy

Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes

Influência da adição de farinha de pinhão sobre as propriedades reológicas, químicas e sensoriais de bolos sem glúten produzidos com farinha de arroz

Authorship SCIMAGO INSTITUTIONS RANKINGS

Brazilian pine seeds (pinhão) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and rice flour were developed. The cake mixes were produced following a Simplex Centroid experimental design, with rice flour and Brazilian pine seed flour contents ranging from 50 to 100% and from 0 to 50%, respectively. Mixes were analyzed for chemical composition, apparent paste viscosity, and particle size distribution. The resulting cakes were analyzed for sensory acceptance, texture, specific volume and chemical composition. The Brazilian pine seed flour showed a peak viscosity on heating of 1.761Pa.s against 4.747Pa.s for the 100% rice flour sample. The variation of firmness of cakes decreased with increasing percentage of Brazilian pine seed flour. Cakes containing Brazilian pine seed flour at 25-37.5% of the formulation presented highest overall acceptance.

Key words:
Araucaria angustifolia; celiac; sensory; cake; rheology

Authorship

person Mônica Ikeda

schoolPrograma de Pós-graduação em Engenharia de Alimentos, Universidade Federal do Paraná (UFPR), 821531-980, Curitiba, PR, Brasil..Universidade Federal do ParanáBrazilCuritiba, PR, BrazilPrograma de Pós-graduação em Engenharia de Alimentos, Universidade Federal do Paraná (UFPR), 821531-980, Curitiba, PR, Brasil..

person Carlos Wanderlei Piler Carvalho

schoolEmbrapa Agroindústria de Alimentos, Empresa Brasileira de Pesquisa Agropecuária, Rio de Janeiro, RJ, Brasil.Embrapa Agroindústria de AlimentosBrazilRio de Janeiro, RJ, BrazilEmbrapa Agroindústria de Alimentos, Empresa Brasileira de Pesquisa Agropecuária, Rio de Janeiro, RJ, Brasil.

person Cristiane Vieira Helm

schoolEmbrapa Florestas, Empresa Brasileira de Pesquisa Agropecuária, Colombo, PR, Brasil.Embrapa FlorestasBrazilColombo, PR, BrazilEmbrapa Florestas, Empresa Brasileira de Pesquisa Agropecuária, Colombo, PR, Brasil.

person Henriette Monteiro Cordeiro de Azeredo

schoolEmbrapa Agroindústria Tropical, Empresa Brasileira de Pesquisa Agropecuária, Fortaleza, CE, Brasil.Embrapa Agroindústria TropicalBrazilFortaleza, CE, BrazilEmbrapa Agroindústria Tropical, Empresa Brasileira de Pesquisa Agropecuária, Fortaleza, CE, Brasil.schoolEmbrapa Instrumentação, São Carlos, SP, Brasil.Embrapa InstrumentaçãoBrazilSão Carlos, SP, BrazilEmbrapa Instrumentação, São Carlos, SP, Brasil.

person Rossana Catie Bueno de Gogoy

person Rosemary Hoffmann Ribani *

0000-0001-8279-7428

E-mail:
ribani@ufpr.br.
*Corresponding author

DECLARATION OF CONFLICTS OF INTEREST

The authors declare no conflict of interest. The founding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, and in the decision to publish the results.

SCIMAGO INSTITUTIONS RANKINGS

Programa de Pós-graduação em Engenharia de Alimentos, Universidade Federal do Paraná (UFPR), 821531-980, Curitiba, PR, Brasil..Universidade Federal do ParanáBrazilCuritiba, PR, BrazilPrograma de Pós-graduação em Engenharia de Alimentos, Universidade Federal do Paraná (UFPR), 821531-980, Curitiba, PR, Brasil..

Embrapa Agroindústria de Alimentos, Empresa Brasileira de Pesquisa Agropecuária, Rio de Janeiro, RJ, Brasil.Embrapa Agroindústria de AlimentosBrazilRio de Janeiro, RJ, BrazilEmbrapa Agroindústria de Alimentos, Empresa Brasileira de Pesquisa Agropecuária, Rio de Janeiro, RJ, Brasil.

Embrapa Florestas, Empresa Brasileira de Pesquisa Agropecuária, Colombo, PR, Brasil.Embrapa FlorestasBrazilColombo, PR, BrazilEmbrapa Florestas, Empresa Brasileira de Pesquisa Agropecuária, Colombo, PR, Brasil.

Embrapa Agroindústria Tropical, Empresa Brasileira de Pesquisa Agropecuária, Fortaleza, CE, Brasil.Embrapa Agroindústria TropicalBrazilFortaleza, CE, BrazilEmbrapa Agroindústria Tropical, Empresa Brasileira de Pesquisa Agropecuária, Fortaleza, CE, Brasil.

Embrapa Instrumentação, São Carlos, SP, Brasil.Embrapa InstrumentaçãoBrazilSão Carlos, SP, BrazilEmbrapa Instrumentação, São Carlos, SP, Brasil.

Figures | Tables

Figures (5)
Tables (4)

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Figure 1 Cakes sorted according to treatment under evaluation: 1 (100% rice flour x 0% Brazilian pine seeds flour); 2 (50% rice flour x 50% Brazilian pine seeds flour); 3 (75.0% rice flour x 25.0% Brazilian pine seeds flour); 4 (87.5% rice flour x 12.5% Brazilian pine seeds flour); 5 (62.5% rice flour x 37.5% Brazilian pine seeds flour).

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Figure 2 Firmness (A) and extensibility (B) of cakes produced with blends of rice flour and Brazilian pine seeds flour 1, 7 and 15 days after baking.

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Figure 3 Characteristics about crumbling of cakes prepared with proportions between rice flour and Brazilian pine seeds flour.

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Figure 4 Position of consumers in the space defined by the first and second dimensions in relation to their acceptance in front of cake mix samples.

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Figure 5 Position of consumer segments with no space in relation to their acceptance of samples of cake mixtures.

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Table 1 Sample codes and ratios between the rice flour and Brazilian pine seeds flour.

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Table 2 Chemical composition of rice flour and Brazilian pine seeds flour blends compared with other flours (Brazilian pine seeds, whole rice flour, oat flour and wheat flour).

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Table 3 Viscosity of composed of rice flour and Brazilian pine seeds flour blends.

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Table 4 Chemical composition of cakes made with rice flour and Brazilian pine seeds flour blends compared to gluten-free cake prepared with rice flour, corn flour, potato starch and corn starch.

imageFigure 1 Cakes sorted according to treatment under evaluation: 1 (100% rice flour x 0% Brazilian pine seeds flour); 2 (50% rice flour x 50% Brazilian pine seeds flour); 3 (75.0% rice flour x 25.0% Brazilian pine seeds flour); 4 (87.5% rice flour x 12.5% Brazilian pine seeds flour); 5 (62.5% rice flour x 37.5% Brazilian pine seeds flour). open_in_new

imageFigure 2 Firmness (A) and extensibility (B) of cakes produced with blends of rice flour and Brazilian pine seeds flour 1, 7 and 15 days after baking. open_in_new

imageFigure 3 Characteristics about crumbling of cakes prepared with proportions between rice flour and Brazilian pine seeds flour. open_in_new

imageFigure 4 Position of consumers in the space defined by the first and second dimensions in relation to their acceptance in front of cake mix samples. open_in_new

imageFigure 5 Position of consumer segments with no space in relation to their acceptance of samples of cake mixtures. open_in_new

table_chartTable 1 Sample codes and ratios between the rice flour and Brazilian pine seeds flour.

Sample code	196	466	305	532	278
Rice flour: Brazilian pine seeds flour ratio	100:0	87.5:12.5	75:25	62.5:37.5	50:50

table_chartTable 2 Chemical composition of rice flour and Brazilian pine seeds flour blends compared with other flours (Brazilian pine seeds, whole rice flour, oat flour and wheat flour).

Rice flour: Brazilian pine seeds flour ratio	Moisture (g/100g)	Ashes (g/100g)	Total dietary fiber (g/100g)	Proteins (g/100g)	Fats (g/100g)	Carbohydrates (g/100g)
100:00	11.10ª	0.58^cd	4.27^b	7.49^a	1.23^a	75.33^a
87.5:12.5	6.82^b	0.82^d	5.63^ab	7.45^a	1.62^a	77.67^a
75:25	7.0^b	1.05^bc	6.78ª	7.33^a	2.01^a	75.82^a
62.5:37.5	6.96^b	1.32^b	5.42^ab	7.41^a	1.74^a	77.14^a
50:50	7.14^b	1.9^a	7.71ª	7.31^a	1.17^a	74.78^a
Brazilian pine seeds flour^a	7.96	2.97	10.94	7.27	1.49	69.37
Whole rice flour^a	6.8	1.52	9.63	8.21	1.52	72.32
Oat flour^b	7.60	1.60	11.80	16.55	11.26	51.19
Wheat flour^b	12.60	0.47	2.26	10.0	0.67	74.0

^aData from these authors (2015); ^bData from Augusto-Ruiz et al (2003).

table_chartTable 3 Viscosity of composed of rice flour and Brazilian pine seeds flour blends.

Blends	100:0	87.5:12.5	75:25	62.5:37.5	50:50
---------------------------------------------------------------------------------Analysis---------------------------------------------------------------------------------
Viscosity of Peak (Pa.s)	4.05 ± 0.37^a	3.85 ± 0.37^a	3.34 ± 0.40^b	2.89 ± 0.17^c	2.87 ± 0.12^c
Viscosity breakdown (Pa.s)	2.96 ± 0.81^a	2.79 ± 0.80^a	2.25 ± 0.68^b	1.99 ± 0.28^c	1.75 ± 0.82^d
Final viscosity (Pa.s)	7.71 ± 0.24^a	6.91 ± 0.53^b	5.50 ± 0.51^c	4.39 ± 0.15^d	3.51 ± 0.13^e
Retrogradation tendency (Pa.s)	4.75 ± 0.16^a	4.12 ± 0.12^b	3.25 ± 0.34^c	2.40 ± 0.13^d	1.76 ± 0.51^e

Blends = Rice flour: Brazilian pine seeds flour weight ratio; Means followed by the same letter on the same line do not differ according to the Tukey test at 5% probability.

table_chartTable 4 Chemical composition of cakes made with rice flour and Brazilian pine seeds flour blends compared to gluten-free cake prepared with rice flour, corn flour, potato starch and corn starch.

Rice flour: Brazilian pine seeds flour ratio	Moisture (g/100g)	Ashes (g/100g)	Total dietary fiber (g/100g)	Proteins (g/100g)	Fats (g/100g)	Carbohydrates (g/100g)
100:00	25.04^c	2.50^a	1.62^b	5.87^a	17.32^a	47.65ª
87.5:12.5	25.79^b	2.50^a	3.66^ab	5.74ª	17.22^a	45.09^bc
75:25	25.90^b	2.81^a	1.82^ab	6.05ª	16.61^a	46.81^b
62.5:37.5	27.29^a	2.49^a	3.58ª	5.77ª	15.72^a	45.15^c
50:50	25.36^bc	2.66^a	3.8ª	5.7ª	16.30^a	46.18^bc
Mix 1^a	NR	NR	0.73	2.65	5.52	44.01
Mix 2^a	NR	NR	0.72	2.48	7.22	57.59

^aData from Mauricio et al. (2012) - Mix 1: 35% rice flour, 15% corn flour, 35% potato starch and 15% corn starch; Mix 2: 40% rice flour, 10% corn flour, 40% potato starch and 10% corn starch. ^*NR = Not reported. ^*Means followed by the same letter in the same column do not differ according to the Tukey test at 5% probability.

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