Development of a novel mulberry and rice flour based gluten free cookie formulation using Aureobasidium pullulans NRRL Y–2311–1 xylanase
Project no. 23243 · Status: Kapanmış · 2021
Summary
<p>Gluten free cookies are highly demanded products by celiac patients. In the present study, the xylanase enzyme produced by <em>Aureobasidium pullulans</em> NRRL Y-2311-1 was utilized in a mulberry and rice flours based gluten free cookie formulation for the first time. Effects of various xylanase concentrations on gluten free dough rheology and cookie characteristics were elucidated. Only rice flour based cookie and only wheat flour based cookie formulations were also prepared as comparison. Incorporation of xylanase into all three cookie recipes resulted in softer cookie doughs with lower absolute stickiness. The hardness and absolute stickiness of the cookie doughs prepared by the mixture of mulberry and rice flours decreased by the addition of the enzyme into the formulation in a concentration-dependent manner. Enzyme concentrations above 100 U/100 g flour didn’t provide statistically significant further changes on gluten free cookie doughs. Incorporation of xylanase into the cookie recipes resulted in increased baking loss and spread ratio in an enzyme concentration-dependent manner for all cookie types. Hardness values of both types of gluten free cookies decreased by xylanase incorporation. Different effects on fracturability were observed depending on the cookie type and enzyme concentration. Enzyme concentration of 100 U/ 100 g flour provided mulberry and rice flours cookies with more flexible and softer structure. No significant effect on color parameters were observed by xylanase incorporation into each cookie formulation. The results of this study have shown that xylanases can be beneficial aids in formulation of gluten free cookies.</p>