title: Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Mufﬁn Batters with Added Biopolymers.
abstract: An attempt was made to analyze the elastic modulus (G0) of chickpea ﬂour (CF)-based mufﬁn batters made with CF alone and with added biopolymers (whey protein (WP), xanthan gum (XG), inulin (INL), and their blends) in order to evaluate their suitability to be a wheat ﬂour (WF) substitute in mufﬁns, and to model the heat-induced gelatinization of batters under non-isothermal heating condition from 25 ◦C to 90 ◦C. A rheological approach is proposed to determine the kinetic parameters (reaction order (n), frequency factor (k0), and activation energy (Ea)) using linearly-increasing temperature. Zero-order reaction kinetics adequately described batter gelatinization process, therefore assuming a constant rate independent of the initial G0 value. The change of the derivative of G0 with respect to time (dG0/dt) versus temperature is described by one exponential function with activation energies ranging from 118 to 180 kJ·mol-1. Control wheat gluten batter, with higher and lower starch and protein contents, respectively, than CF-based batters, exhibited the highest Ea value. Formulation of CF-based gluten-free batters with starch and protein contents closer to the levels of WF-based batter could be a strategy to decrease differences in kinetic parameters of mufﬁn batters and, therefore, in technological characteristics of baked mufﬁns.
authors.affiliation: Department of Characterization, Quality, and Safety, Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain. mayoyes@ictan.csic.es.
authors.forename: María Dolores
authors.initials: MD
authors.lastname: Alvarez
authors.affiliation: Department of Products, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain. fcb@ictan.csic.es.
authors.forename: Francisco Javier
authors.initials: FJ
authors.lastname: Cuesta
authors.affiliation: Department of Characterization, Quality, and Safety, Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain. beatriz.herranz@ictan.csic.es.
authors.forename: Beatriz
authors.initials: B
authors.lastname: Herranz
authors.affiliation: Department of Characterization, Quality, and Safety, Institute of Food Science, Technology, and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain. wenceslao@ictan.csic.es.
authors.forename: Wenceslao
authors.initials: W
authors.lastname: Canet
keywords: activation energy; chickpea ﬂour; elastic modulus; food process modeling; gelatinization; gluten-free; non-isothermal heating; reaction kinetics