Pengembangan roti berbahan pati jagung dengan modifikasi enzimatis & pemanas ohmik (Kajian: pengaruh variasi tegangan dan transglutaminase terhadap karakteristik produk) [Development of corn starch-based bread with enzymatic modification & ohmic heating: study effect of voltage and transglutaminase variations on product characteristics]
DOI:
https://doi.org/10.23960/jtihp.v29i1.86-99
Abstract View: 706
Keywords:
enzim transglutaminase, karakteristik, ohmic heating, roti bebas gluten, teganganAbstract
The main challenges in producing gluten-free bread are closely related to its development, texture, and nutrition. This research consisted of 2 stages. Stage 1 was aimed to determine the effect of voltage variations (70 V, 80 V, 90 V, 100 V, 110 V, 120 V, and conventional baking as a control) on bread characteristics and process parameters. The experiment was arranged as non-factorial in a completely randomized design with 3 replications. The best results of the first stage were applied in stage 2, aimed to determine the effect of various concentrations of TGase (0, 0.5, 1, 1.5, 2, and 2.5%). The data were processed using analysis of variance, then further tested using Tukey's at the 5% level. The 120 V voltage gradient treatment was found to be the best treatment. It shows specific volume 3.17±0.17 cm3/g, baking loss 14.58±1.50%, brightness 50.97±3.27, hardness 3.76±0.11, cohesive 0.34±0.03, pore density 84±2.52. In addition, baking at a higher voltage level increased the temperature rate and electrical conductivity. The 120 V voltage treatment shows the time required to reach a maximum temperature of 97°C was 3 minutes 5 seconds, and an electrical conductivity value of 0.26-0.51 S/m. Based on the TGase treatment, it was found that when bread dough was applied with a higher TGase concentration, the specific volume, hardness, chewiness, resilience, cohesiveness and springiness, average pore size, and pore porosity of the bread increased.
Downloads
References
AACC, I. (2001). 10-05.01 Guidelines for measurement of volume by rapeseed displacement. In AACC Approved Methods of Analysis. Cereals & Grains Association. https://doi.org/10.1094/AACCIntMethod-10-05.01
Bender, D., Gratz, M., Vogt, S., Fauster, T., Kinner, M., Jäger, H., & Schoenlechner, R. (2019). Ohmic heating — a novel approach for gluten-free bread baking. Food and Bioprocess Technology, 12, 1603–1613. https://doi.org/10.1007/s11947-019-02324-9
Bender, D., & Schönlechner, R. (2020). Innovative approaches towards improved gluten-free bread properties. Journal of Cereal Science, 91, 102904. https://doi.org/10.1016/j.jcs.2019.102904
Brites, C., Trigo, M. J., Santos, C., Collar, C., & Rosell, C. M. (2010). Maize-based gluten-free bread: Influence of processing parameters on sensory and instrumental quality. Food and Bioprocess Technology, 3(5), 707-715. https://doi.org/10.1007/s11947-008-0108-4
Capriles, V. D., & Arêas, J. A. G. (2014). Novel approaches in gluten-free breadmaking: Interface between food science, nutrition, and health. Comprehensive Reviews in Food Science and Food Safety, 13(5), 871–890. https://doi.org/10.1111/1541-4337.12091
Chinma, C. E., Ariahu, C. C., & Abu, J. O. (2013). Chemical composition, functional and pasting properties of cassava starch and soy protein concentrate blends. Journal of Food Science and Technology, 50(6), 1179-1185. https://doi.org/10.1007/s13197-011-0451-8
da Rosa Machado, C., & Thys, R. C. S. (2019). Cricket powder (Gryllus assimilis) as a new alternative protein source for gluten-free breads. Innovative Food Science and Emerging Technologies., 56, 102180. https://doi.org/10.1016/j.ifset.2019.102180
Darvishi, H., Ghiasi, F., Rostami, N., & Fadavi, A. (2021). Effect of ohmic heating on electrochemical-thermal parameters and inactivation of Escherichia coli of well water drinkable. Innovative Food Science & Emerging Technologies, 73, 102786. https://doi.org/10.1016/J.IFSET.2021.102786
Darvishi, H., Hosainpour, A., Nargesi, F., & Fadavi, A. (2015). Exergy and energy analyses of liquid food in an Ohmic heating process: A case study of tomato production. Innovative Food Science & Emerging Technologies, 31, 73–82. https://doi.org/10.1016/J.IFSET.2015.06.012
Derde, L. J., Gomand, S. V., Courtin, C. M., & Delcour, J. A. (2014). Moisture distribution during conventional or electrical resistance oven baking of bread dough and subsequent storage. Journal of Agricultural and Food Chemistry, 62(27), 6445–6453. https://doi.org/10.1021/jf501856s
Dłuzewska, E., Marciniak-Lukasiak, K., & Kurek, N. (2015). Effect of transglutaminase additive on the quality of gluten-free bread. CyTA - Journal of Food, 13(1), 80-86. https://doi.org/10.1080/19476337.2014.917336
Ekpa, O., Palacios-Rojas, N., Rosales, A., Renzetti, S., Fogliano, V., & Linnemann, A. R. (2020). Genotype selection influences the quality of gluten-free bread from maize. LWT, 125, 109214. https://doi.org/10.1016/j.lwt.2020.109214
Gally, T., Rouaud, O., Jury, V., & Le-Bail, A. (2016). Bread baking using ohmic heating technology; a comprehensive study based on experiments and modelling. Journal of Food Engineering, 190, 176-184. https://doi.org/10.1016/j.jfoodeng.2016.06.029
Gao, J., Gu, F., Abdella, N. H., Ruan, H., & He, G. (2012). Investigation on culturable microflora in Tibetan kefir grains from different areas of China. Journal of Food Science, 77(8), M425-M433. https://doi.org/10.1111/j.1750-3841.2012.02805.x
Gusmão, T. A. S., de Gusmão, R. P., Moura, H. V., Silva, H. A., Cavalcanti-Mata, M. E. R. M., & Duarte, M. E. M. (2019). Production of prebiotic gluten-free bread with red rice flour and different microbial transglutaminase concentrations: modeling, sensory and multivariate data analysis. Journal of Food Science and Technology, 56, 2949-2958. https://doi.org/10.1007/s13197-019-03769-8
He, H., & Hoseney, R. C. (1990). Changes in bread firmness and moisture during long-term storage. Cereal Chemistry, 67(6), 603-605. https://www.cerealsgrains.org/publications/cc/backissues/1990/Documents/67_603.pdf
Hera, E., Rosell, C. M., & Gomez, M. (2014). Effect of water content and flour particle size on gluten-free bread quality and digestibility. Food Chemistry, 151, 526-531. https://doi.org/10.1016/j.foodchem.2013.11.115
Hutasoit, J. P., Sutrisno, A., Murtini, E. S., & Lastriyanto, A. (2021). The effect of transglutaminase on gluten-free soy bread baked using ohmic heating. IOP Conference Series: Earth and Environmental Science, 924, 012041. https://doi.org/10.1088/1755-1315/924/1/012041
Icier, F., & Ilicali, C. (2005). Temperature dependent electrical conductivities of fruit purees during ohmic heating. Food Research International, 38(10), 1135-1142. https://doi.org/10.1016/j.foodres.2005.04.003
Kanjanapongkul, K. (2017). Rice cooking using ohmic heating: Determination of electrical conductivity, water diffusion and cooking energy. Journal of Food Engineering, 192, 1–10. https://doi.org/10.1016/J.JFOODENG.2016.07.014
Khodeir, M., Rouaud, O., Ogé, A., Jury, V., Le-Bail, P., & Le-Bail, A. (2021). Study of continuous cake pre-baking in a rectangular channel using ohmic heating. Innovative Food Science and Emerging Technologies, 67, 102580. https://doi.org/10.1016/j.ifset.2020.102580
Kuraishi, C., Sakamoto, J., & Soeda, T. (1996). The usefulness of transglutaminase for food processing. ACS Symposium Series, 637, 29-38. https://doi.org/10.1021/bk-1996-0637.ch003
Li, F. De, Li, L. Te, Li, Z., & Tatsumi, E. (2004). Determination of starch gelatinization temperature by ohmic heating. Journal of Food Engineering, 62(2), 113-120. https://doi.org/10.1016/S0260-8774(03)00199-7
Manoj Kumar, C. T., Sabikhi, L., Singh, A. K., Raju, P. N., Kumar, R., & Sharma, R. (2019). Effect of incorporation of sodium caseinate, whey protein concentrate and transglutaminase on the properties of depigmented pearl millet based gluten free pasta. LWT, 103, 19-26. https://doi.org/10.1016/j.lwt.2018.12.071
Mohammadi, M., Azizi, M. H., Neyestani, T. R., Hosseini, H., & Mortazavian, A. M. (2015). Development of gluten-free bread using guar gum and transglutaminase. Journal of Industrial and Engineering Chemistry, 21, 1398-1402. https://doi.org/10.1016/j.jiec.2014.06.013
Norouzi, S., Fadavi, A., & Darvishi, H. (2021). The ohmic and conventional heating methods in concentration of sour cherry juice: Quality and engineering factors. Journal of Food Engineering, 291, 110242. https://doi.org/10.1016/j.jfoodeng.2020.110242
Olojede, A. O., Sanni, A. I., & Banwo, K. (2020). Effect of legume addition on the physiochemical and sensorial attributes of sorghum-based sourdough bread. LWT, 118, 108769. https://doi.org/10.1016/j.lwt.2019.108769
Onyango, C., Mutungi, C., Unbehend, G., & Lindhauer, M. G. (2011). Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch. LWT - Food Science and Technology, 44(3), 681-686. https://doi.org/10.1016/j.lwt.2010.09.006
Palaniappan, Sevugan Sastry, S. K. (1991). Electrical conductivity of selected juices: influences of temperature, solids content, applied voltage, and particle size. Journal of Food Process Engineering, 14(4), 247-260. https://doi.org/10.1111/j.1745-4530.1991.tb00135.x
Pongjaruvat, W., Methacanon, P., Seetapan, N., Fuongfuchat, A., & Gamonpilas, C. (2014). Influence of pregelatinised tapioca starch and transglutaminase on dough rheology and quality of gluten-free jasmine rice breads. Food Hydrocolloids, 36, 143-150. https://doi.org/10.1016/j.foodhyd.2013.09.004
Puerta, P., Garzón, R., Rosell, C. M., Fiszman, S., Laguna, L., & Tárrega, A. (2021). Modifying gluten-free bread’s structure using different baking conditions: Impact on oral processing and texture perception. LWT, 140, 110718. https://doi.org/10.1016/j.lwt.2020.110718
Sabanci, S., & Icier, F. (2017). Applicability of ohmic heating assisted vacuum evaporation for concentration of sour cherry juice. Journal of Food Engineering, 212, 262–270. https://doi.org/10.1016/J.JFOODENG.2017.06.004
Sadowska, A., & Diowksz, A. (2020). Effect of transglutaminase on specific volume and crumb porosity of gluten-free buckwheat bread. Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality, 27(1), 74-84. https://doi.org/10.15193/zntj/2020/122/323
Sakr, M., & Liu, S. (2014). A comprehensive review on applications of ohmic heating (OH). Renewable and Sustainable Energy Reviews, 39, 262-269. https://doi.org/10.1016/j.rser.2014.07.061
Storck, C. R., da Rosa Zavareze, E., Gularte, M. A., Elias, M. C., Rosell, C. M., & Guerra Dias, A. R. (2013). Protein enrichment and its effects on gluten-free bread characteristics. LWT - Food Science and Technology, 53(1), 346-354. https://doi.org/10.1016/j.lwt.2013.02.005
Turkut, G. M., Cakmak, H., Kumcuoglu, S., & Tavman, S. (2016). Effect of quinoa flour on gluten-free bread batter rheology and bread quality. Journal of Cereal Science, 69, 174-181. https://doi.org/10.1016/j.jcs.2016.03.005
Wang, L., Xie, B., Shi, J., Xue, S., Deng, Q., Wei, Y., & Tian, B. (2010). Physicochemical properties and structure of starches from Chinese rice cultivars. Food Hydrocolloids, 24(2–3), 208-216. https://doi.org/10.1016/j.foodhyd.2009.09.007
Waziiroh, E., Bender, D., Saric, A., Jaeger, H., & Schoenlechner, R. (2021). Ohmic baking of gluten-free bread: Role of starch and flour on batter properties. Applied Sciences, 11(14), 6567. https://doi.org/10.3390/app11146567
Wieser, H. (2007). Chemistry of gluten proteins. Food Microbiology, 24(2), 115-119. https://doi.org/10.1016/j.fm.2006.07.004
Wulandari, E., Ishmayana, S., Marta, H., Fadhlillah, M., & Isnaeni, N. F. (2022). Optimasi bubuk bunga telang, enzim transglutaminase, dan bread improver untuk meningkatkan fungsionalitas dan kualitas roti manis [Optimizing the butterfly pea powder, transglutaminase enzyme, and bread improver to improve the functionality and quality of sweet bread]. Jurnal Teknologi & Industri Hasil Pertanian, 27(2), 108-117. https://doi.org/10.23960/jtihp.v27i2.108-117
Xhakollari, V., Canavari, M., & Osman, M. (2019). Factors affecting consumers’ adherence to gluten-free diet, a systematic review. Trends in Food Science and Technology, 85, 23-33. https://doi.org/10.1016/j.tifs.2018.12.005
Yasir, S. B. M., Sutton, K. H., Newberry, M. P., Andrews, N. R., & Gerrard, J. A. (2007). The impact of transglutaminase on soy proteins and tofu texture. Food Chemistry, 104(4), 1491-1501. https://doi.org/10.1016/j.foodchem.2007.02.026
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work
Jurnal Teknologi & Industri Hasil Pertanian is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
.png)
