Cake of brown, black and red rice: Influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds

A - Papers appearing in refereed journals

Lang, G. H., Kringel, D. H., Acunha, T. D. S., Ferreira, C. D., Dias, A. R. G., Zavareze, E. D. R. and Oliveira, M. 2020. Cake of brown, black and red rice: Influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds. Food Chemistry. 318, p. 126480.

AuthorsLang, G. H., Kringel, D. H., Acunha, T. D. S., Ferreira, C. D., Dias, A. R. G., Zavareze, E. D. R. and Oliveira, M.
Abstract

This study aimed to evaluate the influence of transglutaminase addition on the technological properties and in vitro starch digestibility of gluten-free cakes of brown, black, and red rice, as well as the effect of baking on the content of phenolic compounds. Transglutaminase addition exerted significant effect in the technological properties only in the brown rice cake, resulting in a decrease in crumb firmness and an increase in the specific volume. Red rice cakes treated with transglutaminase presented a lower glucose release rate (k) compared to cakes without the enzyme. Cakes from pigmented rice varieties had lower crumb firmness and k values than brown rice cakes. Baking reduced only the contents of ferulic and p-coumaric acids and significantly increased the extractability of hydroxybenzoic, caffeic, caftaric, and protocatechuic acids. However, the addition of the enzyme resulted in a slight decrease in the total phenolic content of the cakes.

KeywordsPigmented rice; Gluten-freeBaking; Ferulic acid
Year of Publication2020
JournalFood Chemistry
Journal citation318, p. 126480
Digital Object Identifier (DOI)doi:10.1016/j.foodchem.2020.126480
Open accessPublished as non-open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience
Output statusPublished
Publication dates
Online15 Jul 2020
PublisherElsevier Sci Ltd
ISSN0308-8146

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