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Gluten free cookies from rice-chickpea composite flour using exudate gums from
acacia, apricot and karaya

Afshan Mumtaz Hamdani, Idrees Ahmed Wani, Naseer Ahmad Bhat

PII: S2212-4292(20)30001-8
DOI: https://doi.org/10.1016/j.fbio.2020.100541
Reference: FBIO 100541

To appear in: Food Bioscience

Received Date: 1 January 2020

Revised Date: 4 February 2020
Accepted Date: 5 February 2020

Please cite this article as: Hamdani A.M., Wani I.A. & Bhat N.A., Gluten free cookies from rice-chickpea
composite flour using exudate gums from acacia, apricot and karaya, Food Bioscience (2020), doi:
https://doi.org/10.1016/j.fbio.2020.100541.

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 1 Gluten free cookies from rice-chickpea composite flour using exudate gums from acacia,

2 apricot and karaya

3 Afshan Mumtaz Hamdania,b, Idrees Ahmed Wania*, Naseer Ahmad Bhata

a
4 Department of Food Science & Technology, University of Kashmir, Srinagar, Kashmir,

5 India, 190006
b
6 Department of Food Science & Technology, Government College for Women, Srinagar,

7 Kashmir, India, 190001

8 Running title: Development of gluten free cookies using plant exudate gums

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18 *Corresponding author:

19 Tel.: +91-9622854464, Fax: +91-194-2425195

20 E-mail address: idwani07@gmail.com (I. A. Wani)

21 Postal address: Department of Food Science and Technology, University of Kashmir,

22 Hazratbal, Srinagar, Kashmir, 190006.

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23 Abstract

24 Cookies free from gluten were developed using rice-chickpea composite flour with

25 added exudate gums of acacia, apricot or karaya. The proximate composition of rice,

26 chickpea and their composite flours was measured. Pasting properties of samples with and

27 without the added gums at two test concentrations (0.5 and 1.0 g/100 g) were studied using a

28 Rapid Visco Analyzer. Dough formulations were developed and subjected to rheological and

29 antioxidant analysis. Following baking, colour, spread ratio, texture, antioxidant and sensory

30 evaluation of cookies were done. The analyses were carried out upto 9 months post-baking

31 with 3 month intervals while the cookies were shrink-packaged in commercial laminated

32 pouches. Gums showed a differential effect on pasting properties of rice-chickpea composite

33 flour. Rheological parameters (G’ and G’’) increased with the addition of gums in the order of

34 acacia gum < apricot gum < karaya gum. Samples containing 1% karaya gum showed higher

35 antioxidant potential and the best sensory attributes.

36 Key words: Cookies; chickpea; acacia gum; apricot gum; karaya gum.

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37 1. Introduction

38 Gluten is the main structure forming protein in wheat flour which makes a continuous

39 phase gluten network in the presence of water with mechanical working. The two protein

40 fractions of gluten responsible for its viscoelastic properties are prolamins and glutenins

41 (Gujral & Rosell, 2004). These give elasticity and extensibility to the dough, which is

42 necessary for the development of high quality bakery products. However, persons who suffer

43 from intolerances of gluten, have to take gluten completely out of their diet. According to a

44 recent international consensus, consumption of wheat has been associated with the

45 autoimmune enteropathic reactions including celiac diseases, dermatitis herpetiformis and

46 gluten ataxia. In addition, gluten allergies and non-celiac gluten sensitivity are also health

47 risks associated with the consumption of wheat (Sapone et al., 2012). Currently, patients

48 diagnosed with celiac disease make up approximately 0.6-1% of the world population

49 (Fasano et al., 2003). Frequency of these diseases is increasing in many developing countries

50 including India where in the Northern part of the country 1% of the population suffers from

51 gluten sensitivity (Makharia et al., 2011).

52 The treatment strategy for celiac patients is the adoption of a diet free from gluten. For

53 this purpose, not only wheat, but the taxonomically similar cereals like rye and barley also

54 need to be phased out (Gujral et al., 2004). The international Codex Alimentarius defines

55 ‘gluten free’ foods as having less than 20 ppm of gluten (Fasano & Catassi, 2012).

56 Development of gluten free products has been a real challenge for the food industry (Naqash

57 et al., 2017). Most often rice has been used for this purpose by the cereal technologists, in

58 combination with some other ingredients like corn, starch, proteins, fibres, fats, hydrocolloids

59 and specific enzymes for the purpose of improving the organoleptic properties of products

60 (Brites et al., 2010; Naqash et al., 2017). Rice is high in carbohydrate, low in protein and has

61 deficiency of lysine. These are the chief disadvantages of its use in food products from the

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62 functional and nutritional stand point, respectively. In this regard, one solution is to enrich

63 rice flour with ingredients like chickpea flour that may help overcoming these issues.

64 The removal of gluten from formulations used for developing pan breads leads to a

65 major technical problem for bakers due to the inferior product quality and sensory properties

66 of the product. Therefore, gluten free products should have product quality and sensory

67 attributes comparable with products containing gluten. Biscuits, cookies and snacks like

68 extrudates can be produced from gluten free formulations with superior quality of the product

69 and sensory properties. Cookies do not require the development of a gluten network and the

70 texture is mostly dependent upon the gelatinization of starch. These have a universal appeal

71 and are important sources of energy for people of all age groups. Benefits of cookies include

72 their availability in diverse flavours, dimensions, sensory attributes, long shelf lives at

73 ambient temperature and affordable prices. They are easy to handle during production and

74 distribution (Kumar et al., 2015). The current study was designed to prepare cookies using

75 rice flour with chickpea flour as a protein supplement. The formulations were developed with

76 added plant gums to analyse their effect on the quality of the final product. For this purpose,

77 exudate gums from acacia, apricot and karaya were used. A storage study of nine months was

78 done to evaluate the shelflife of the different cookie samples.

79 2. Materials and methods

80 2.1. Materials

81 Milled grains of the rice cultivar, i.e., China-1007, that is commonly grown in the

82 higher altitudes of Jammu and Kashmir, India, were collected from local distributors. The

83 grains were ground to flour using a laboratory grinder with a blade speed of 5000 rpm

84 (HL1632/00, 500W, Philips, Amsterdam, Netherlands) for 10 min and sieved using a 125 µm

85 sieve. The process of grinding and sieving was repeated untill all the grains were ground.

86 Packaged chickpea flour (Rajdhani Besan, New Delhi, India) was purchased from a local

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 87 market in Hazratbal, Srinagar, India and was also similarly sieved. Laminated pouches (made

88 of layers of polyester, nylon, aluminium foil and polypropylene) commonly used for

89 packaging of biscuits and cookies were purchased from a local market in Lal Chock,

90 Srinagar, India. Acacia and karaya gums with a purity of 98% (Himedia, LBS Marg,

91 Mumbai, India) were obtained from the local distributors. The apricot tree exudate was

92 collected from the botanical garden of the University of Kashmir (Srinagar, India) in the

93 months of July-August, 2016 and sorted by hand to remove small fragments of tree bark. The

94 apricot gum exudate was dissolved in water at room temperature (25 ⁰C) followed by

95 removing undissolved impurities by using centrifugation (5810R, Eppendorf, Hamburg,

96 Germany) at 4000 × g for 10-20 min at 10 ºC. Extraction of gum from the clear

97 polysaccharide solution was done by precipitation using absolute ethanol.

98 2.2. Methods

99 Cookies were prepared with rice-chickpea composite (80:20) flour (100 g), vegetable

100 fat (24 g) (Dalda, Hindustan Unilever Ltd., Mumbai, India), sugar (45 g), instant skim milk

101 powder (12 g) (Every Day, New Delhi, India), salt (0.5 g), baking powder (0.5 g) (Tops, New

102 Delhi, India) and egg white collected from the ‘White Leghorn’ breed of hens (10 g). The

103 average size of eggs used was 55 g. Ground sugar (powdered in the laboratory grinder) and

104 skim milk powder were added to the rice-chickpea composite flour. The ingredients were

105 mixed thoroughly with the gums at two concentrations, i.e., 0.5 and 1.0 g/100 g of composite

106 flour, except for the control. The mixtures were added to the vegetable fat previously heated

107 to 45 ⁰C in the mixer bowl in the laboratory mixer (GF-101, Dolar Engineering Industries,

108 Banglore, India) and mixed at 400 rpm for 7-8 min and 600 rpm for 4-5 min until a

109 homogeneous and non-sticky mass was obtained. This was followed by the addition of

110 baking powder and small quantity of water (8-10 mL). Finally, the egg white was added and

111 thoroughly mixed. The dough formulations were allowed to rest for 10 min. Following this

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112 procedure, 7 dough formulations were prepared, one being the no gum control. Dough

113 formulations were sheeted with a nominal thickness of 5.0 mm by adjusting the position of

114 the knob on a circular thickness scale of the dough sheeter (MS520, Dolar) and cut using a 50

115 mm diameter mould. Baking was done at 180 °C for 8 min following which the product was

116 taken out of the oven and allowed to cool to room temperature (22 ⁰C). In a day, one batch

117 of each formulation was prepared and baked. One batch was comprised of three separately

118 prepared lots to carry out the analyses in triplicate. About 12-14 cookies were prepared in

119 each lot. After cooling, cookies were packaged in the laminated pouches, which were heat

120 sealed under vacuum (QS 4030SL, Sevana, Seal-Shrink Combi, Kerala, India).

121 2.2.1. Proximate composition, water absorption and oil absorption of raw material

122 Moisture (925.10), crude protein (920.87), fat (920.85) and ash (923.03) of raw

123 materials, i.e., rice, chickpea and rice-chickpea composite flour (80:20 proportion) were

124 determined using methods of AOAC (1990). Carbohydrate was obtained by difference. The

125 Kjeldahl factor of 6.25 was used for crude protein, which is used for all cereals and cereal

126 based foods.

127 Water and oil absorption capacity were determined using the method of Wani et al.,

128 (2015). About 2.5 g flour (dw) was mixed with 20 mL distilled water or mustard oil (Fortune,

129 Gujrat, India) obtained from a local market in Hazratbal, Srinagar. It was followed by stirring

130 (25 mL, 30 min) and centrifuging (3000 × g, 10 min). After decantation of the supernatant,

131 the gain in weight of flour was expressed as water/oil absorption capacity in g/g.

132 2.2.2. Rapid Visco Analysis (RVA)

133 The method of Bhat et al. (2016) was used for RVA. Besides the samples, the RVA of

134 rice flour was also measured. In an aqueous dispersion of 28.5 g total weight, 12.3% (w/w)

135 flour was added at 14% moisture basis and was subjected to RVA (Tech Master, Pertain

136 Instruments, Warriewood, Australia). It was equilibrated at 50 ⁰C for 1 min, heated to 95

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137 ⁰C (at 12.2 ⁰C/min) where it was held for 2.5 min and cooled back to 50 ⁰C (at 11.8

138 ⁰C/min). The later was maintained for 2 min. A constant paddle rotational speed of 165 rpm

139 was maintained by the rotor of the device throughout the analysis, except for rapid stirring at

140 945 rpm for the first 10 s to disperse the sample. During this heating-cooling process, the

141 pasting profile of flour samples, i.e., peak viscosity, trough viscosity, breakdown viscosity,

142 final viscosity, setback viscosity, peak time and pasting temperature were measured.

143 2.2.3. Rheology of dough formulations

144 Rheology of the dough formulations was measured using a dynamic rheometer

145 (MCR102, AntonPaar, Graz, Austria). The G’ (storage/elastic modulus in Pa) and G’’

146 (loss/viscous modulus in Pa) of dough samples were measured using a frequency sweep

147 whereby the rate of change of the angular frequency was 0.1 to 100/s. Parallel plate geometry

148 at 25 ⁰C was used with a constant strain of 0.5% which was in the linear viscoelastic range

149 (LVR).

150 2.2.4. Antioxidant activity of dough formulations

151 Antioxidant activity of dough formulations was measured using inhibition of lipid

152 peroxidation, DPPH radical scavenging ability and total phenolic content.

153 Lipid peroxidation values of dough formulations were determined using the method of

154 Osawa & Namiki (1981) with slight modification. Dough samples (100 mg) were extracted in

155 methanol (1 mL), vortexed (Vortex Mixer, VX-200, Labnet International, Edison, NJ, USA),

156 sonicated in an ultrasonicator bath (220V AC, 60 W, 50 Hz, Jain Scientific Glass Works,

157 Ambala, India) for 2 h and centrifuged (3000 × g, 10 min). About 250 µL of sample extract

158 was mixed with 1 mL of 0.1% linoleic acid (Himedia) prepared in absolute ethanol, 0.2 mL

159 of 20 mM ferric nitrate, 0.2 mL of 200 mM ascorbic acid and 0.2 mL of 30 mM hydrogen

160 peroxide. The mixture was incubated at 37 ⁰C in a water bath for 1 h. The reaction was

161 stopped by the addition of 1 mL (1% w/v) trichloroacetic acid (Himedia) and 1 mL (1% w/v)

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162 thiobarbituric acid (Himedia). The reaction mixture was placed in the boiling water bath for

163 20 min and centrifuged (2800 × g, 10 ⁰C, 10 min). Absorbance (UV–Vis Spectrophotometer,

164 UV-2450, Shimadzu, Kyoto, Japan) of the samples was measured at 535 nm against a

165 methanol blank and lipid peroxidation was measured as % inhibition using the following

166 formula:

167 % Inhibition = [1- (A of sample /A of control)] × 100

168 DPPH radical scavenging activity of the dough extracts was determined using the

169 procedure described by Brand-Williams et al. (1995). About 100 µL of the sample extract

170 was reacted with 3.9 mL of 6 × 10-5 mol/L of DPPH solution. Absorbance (A) was read at

171 515 nm after 0 and 30 min using a methanol blank.

172 Total phenolic content was determined using the method of Gao et al. (2002). Samples

173 of dough formulation (200 mg) were extracted at room temperature with 4 mL of acidified

174 methanol (HCl/water/methanol, 1:10:80 v/v/v) for 2 h. To 200 µL of the sample extract, 1.5

175 mL of freshly prepared (10 fold diluted) Folin-Ciocalteu reagent was added. Following 5 min

176 of equilibration, the mixture was neutralized with 1.5 mL sodium carbonate solution (60 g/L)

177 and incubated (25 ⁰C, 90 min). Absorbance was read at 725 nm. Total phenolic content of

178 the samples was expressed as mg gallic acid (GA) equivalents (E)/g of sample using the GA

179 standard curve.

180 2.2.5. Colour of cookie samples

181 Surface colour of cookies was determined by measuring tristimulus L* (lightness), a*

182 (redness) and b* (yellowness) values using a Color Flex Spectrocolorimeter (Hunter Lab

183 Colorimeter D-25, Hunter Associates Laboratory, Reston, VA, USA) after being standardized

184 with a Hunter Lab white colour tile.

185 2.2.6. Spread ratio of cookie samples