Development of Novel Gluten-Free Sausage Based on Chickpea, Corn Flour, and HPMC.

The present work was carried out to study the effectiveness of substitution of wheat flour with different levels of chickpea flour, corn flour, and hydroxypropyl methylcellulose (HPMC) for the production of gluten-free sausages. The prepared sausages were subjected to physicochemical, color, texture, thermal, and sensory analyses 24 h after production. Proximate chemical composition indicated that the protein content was raised by the addition of chickpea flour. The result of thermal analysis indicated that the addition of chickpea flour increased To, Tp, Tf, and ΔH and decreased ∆W 1. Textural properties revealed that hardness was higher in samples containing chickpea flour and adhesiveness, chewiness, and gumminess were lower in samples with chickpea flour and corn flour. Sensorial properties showed that there were no significant differences between samples except the sample containing 6% chickpea flour. Based on the obtained results, it seems that the sample containing 4% corn flour, 6% chickpea flour, and 0.3% HPMC had the best formulation.

Nanoemulsion and emulsion vitamin D3 fortified edible film based on quince seed gum.

In this research, emulsions and nanoemulsions containing two concentrations of vitamin D were added to quince seed gum film and its properties were examined. Incorporation of emulsified oil droplets to the films structure was confirmed by FTIR. It was observed that presence of emulsion and nanoemulsion in the films, increased their thickness, opacity, and hydrophobicity and interaction of the gum chains with water molecules was decreased and so, water vapor permeability, water solubility, and moisture content decreased. Due to the penetration of oil molecules to the chain, the resultant films had higher elongation at break and lower tensile strength. SEM micrographs of samples showed instability of the oil droplets within the matrix. Vitamin content during 14 days of storage showed that it was more stable at lower concentration and in the nanoemulsion compared to emulsion. So, quince seed gum films containing vitamin can be introduces as an ideal edible packaging.

Effects of free and encapsulated transglutaminase on the physicochemical, textural, microbial, sensorial, and microstructural properties of white cheese.

In this study, the effect of free and encapsulated transglutaminase (TGase) on physicochemical, textural, microstructural, microbial, and sensorial properties of white cheese was investigated. For this purpose, different types of white cheese incorporated with 20 and 60 ppm free enzyme (F20 and F60) and encapsulated enzyme (E20 and E60) were prepared and then compared with control (C) white cheese without TGase. The results showed that the addition of encapsulated TGase significantly (p Ë‚ .05) increased protein and fat content, dry matter, nitrogen recovery, and pH, as well as the production yield of cheeses. The hardness of treated samples was increased during the storage time, while the reverse trend was observed for the control sample. F60 and E60 samples showed more oriented and compact structures compared with other samples. Based on the results of sensory evaluation, E60 sample received the highest taste and flavor scores. Generally, the physicochemical, sensorial, and microstructural properties of white chesses were improved by the presence of encapsulated enzyme in the formulation.