Sensory analysis of pancakes made with sorghum flour, xanthan gum and microbial transglutaminase enzyme
Keywords:
consumer segmentation, xanthan gum, microbial transglutaminase, acceptance and preference, celiac patients
Abstract
Sorghum is a cereal used as fodder, mainly. Despite being a beneficial product for human health, its consumption is little or null in Mexico. The food industry could be an alternative to diversify this cereal in products compatible with celiac people. The study was focused on the consumer's characterization and the sensory assessment of pancakes elaborated with various proportions of xanthan gum (GX) and the microbial transglutaminase (MTG) enzyme in two cities from the central and northeastern regions of Mexico. A survey, designed and validated previously, was given to 58 consumers where the demographic characteristics of participants and the sensory analysis of nine pancakes (P) were explored. The latter were prepared with the following proportions of GX/MTG: P1 (0/0 %), P2 (0/0.25 %), P3 (0/0.5 %), P4 (0.25/0 %), P5 (0.25/0.25 %), P6 (0.25/0.5 %), P7 (0.5/0 %), P8 (0.5/0.25 %), P9 (0.5/0.5 %) and a commercial pancake (control). The study revealed that the majority of the participants were women (77.5 %). The predominant age was between 20 and 29 years (51.7 %) with a university academic level (30.2 %) and postgraduate degree (38 %), and income ≥ $20,000 MXN (53.6 %). The most preferred and accepted pancakes were P9 and P7 followed by the control, P5 and P8. However, the most accepted pancake was the control followed by P7 and P9. It is concluded that sorghum pancakes represent an alternative with health benefits for people with celiac disease.
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References
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Burešová, I., Masaříková, L., Hřivna, L., Kulhanová, S. & Bureš, D. (2016). The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread. Lebensmittel-Wissenschaft & Technologie, 68, 659-666. https://doi.org/10.1016/j.lwt.2016.01.010.
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Hair, J., Anderson, E., Tatham, R. & Black, W. (1998). Multivariate Data Analysis. Prentice-Hall International, Inc. New Jersey, USA.
Instituto Nacional de Estadística y Geografía. (25 de julio 2020). México en cifras. https:// www.inegi.org.mx/app/areasgeograficas/?ag=32.
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Jaros, D., Partschefeld, S., Henle, T., & Rohm, H. (2006). Transglutaminase in dairy products: chemistry, physics, applications. Journal of Texture Studies, 37(2), 113-155. https://doi.org/10.1111/j.1745-4603.2006.00042.x.
Li, Z., Zhao, X., Zhang. X. & Liu, H. (2021). Bioactive Compounds and Biological Activities of Sorghum Grains. Foods, 10(11), 2868. https://doi.org/10.3390/foods10112868.
Malhotra, N.K. (2008). Investigación de mercados. Pearson Prentice Hall. México.
Marchini, M., Marti, A., Folli, C., Prandi, B., Ganino, T., Conte, P. & Carini, E. (2021). Sprouting of sorghum (Sorghum bicolor [L.] Moench): Effect of drying treatment on protein and starch features. Foods, 10(2), 407. https://doi.org/10.3390/foods10020407
Meyerding, G., Kürzdörfer, A. & Gassler, B. (2018). Consumer preferences for superfood ingredients—The case of bread in Germany. Sustainability, 10(12), 4667. https://doi.org/10.3390/su10124667.
Molina-Rosell, C. (2013). Alimentos sin gluten derivados de cereales. Enfermedad celíaca y sensibilidad al gluten no celíaca. En Rodrigo L y Peña AS, editores. Enfermedad celíaca y sensibilidad al gluten no celíaca. Barcelona, España: OmniaScience, 447-461. https://doi.org/10.3926/oms.27.
Motahar, S., Ariaeenejad, S., Salami, M., Emam-Djomeh, Z. & Mamaghani, A. (2021). Improving the quality of gluten-free bread by a novel acidic thermostable α-amylase from metagenomics data. Food Chemistry, 352,129307. https://doi.org/10.1016/j.foodchem.2021.129307.
Organización para la Cooperación y el Desarrollo Económicos. (25 de julio de 2022). La pesada carga de la obesidad. Organización para la Cooperación y el Desarrollo Económicos. https://www.oecd.org/mexico/Heavy-burden-of-obesity-Media-country-note-MEXICO-In-Spanish.pdf.
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Pontieri, P., Troisi, J., Calcagnile, M., Bean, R., Tilley, M., Aramouni, F. & Del Giudice, L. (2022). Chemical composition, fatty acid and mineral content of food-grade white, red and black sorghum varieties grown in the mediterranean environment. Foods, 11(3), 436. https://doi.org/10.3390/foods11030436.
Sánchez-Toledano, B.I., Zegbe, J., Rumayor, A. y Moctezuma, G. (2013). Estructura económica competitiva del sector agropecuario de Zacatecas: un análisis por agrocadenas. Revista Mexicana de Agronegocios, 33,552-563. https://www.academia.edu/26565598/Estructura_Econo_mica_Competitiva_Del_Sector_Agropecuario_De_Zacatecas_Un_Ana_lisis_Por_AgrocadenasServicio de Información Agroalimentaria y Pesquera. (01 de junio de 2022). Avances de Siembras y Cosechas por Estado y Año Agrícola. Secretaría de Agricultura, Ganadería, Desarrollo Rural, Pesca y Alimentación. https://nube.siap.gob.mx/cierreagricola/.
Slavin, J. (2004). Whole grains and human health. Nutrition Research Reviews, 17,99-110. https://doi.org/ 10.1079/NRR200374. PMID: 19079919
Turkut, M., Cakmak, H., Kumcuo-glu, S. & Tavman, S. (2016). Effect of quinoa flour on gluten-free bread batter rheology and bread quality. Journal of Cereal Science, 69,174-181. http://dx.doi.org/10.1016/j.jcs.2016.03.005.
Treviño-Salinas, M., Perales-Torres, A., Castillo-Ruíz, O., Montes-García, N., Lizarazo-Ortega, C., Navarro-Cortez, R. & Rodríguez-Castillejos, G. (2021). Proximal analysis and profile of fatty acids on six varieties of white grain sorghum with potential use in human consumption. CyTA-Journal of Food, 19(1), 547-551. https://doi.org/10.1080/19476337.2021.1928757.
Vermeir, I. & Verbeke, W. (2008). Sustainable food consumption among young adults in Belgium: Theory of planned behaviour and the role of confidence and values. Ecological economics, 64(3), 542-553. https://doi.org/10.1016/j.ecolecon.2007.03.007
Wu, G., Shen, Y., Qi, Y., Zhang, H., Wang, I., Qian, H. & Johnson, K. (2018). Improvement of in vitro and cellular antioxidant properties of Chinese steamed bread through sorghum addition. Lebensmittel-Wissenschaft & Technologie, 91, 77-83. https://doi.org/10.1016/j.lwt.2017.12.074.
Annett, E., Muralidharan, V., Boxall, C., Cash, B. & Wismer, V. (2008). Influence of health and environmental information on hedonic evaluation of organic and conventional bread. Journal of Food Science, 73(4), H50-H57. https://doi.org/10.1111/j.1750-3841.2008.00723.x.
Awika, M., McDonough, M. & Rooney, W. (2005). Decorticating sorghum to concentrate healthy phytochemicals. Journal of Agricultural and Food Chemistry, 53, 6230-6234. https://doi.org/10.1021/jf0510384.
Burešová, I., Masaříková, L., Hřivna, L., Kulhanová, S. & Bureš, D. (2016). The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread. Lebensmittel-Wissenschaft & Technologie, 68, 659-666. https://doi.org/10.1016/j.lwt.2016.01.010.
Castillejos, R., Lizarazo, C., Ortega, P., García, M. & Salazar, R. (2018). Effects of transglutaminase on the proximal and textural properties of gluten-free bread of sorghum and quinoa. Revista de la Facultad de Agronomía de la Universidad del Zulia, 35(2),188-201. https://produccioncientificaluz.org/index.php/agronomia/article/view/27271
Cobos-Quevedo, O., Hernández-Hernández, A. y Remes-Troche, M. (2017). Trastornos relacionados con el gluten: panorama actual. Medicina interna de México, 33(4), 487-502. http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S0186-48662017000400487&lng=es&tlng=es
Cuevas, V., Sánchez-Toledano, B.I., Servín, R., Reyes, E., Loaiza, A. y Moreno, T. (2020). Factores determinantes del uso de sorgo para alimentación de ganado bovino en el noroeste de México. Revista Mexicana de Ciencias Pecuarias, 11(4), 1113-1125. https://doi.org/10.22319/rmcp.v11i4.5292.
Di Monaco, R., Cavella, S. Di Marzo & Masi, P. (2004). The effect of expectations generated by brand name on the acceptability of dried semolina pasta. Food Quality and Preference, 15, 429-437. https://doi.org/10.1016/j.foodqual.2003.07.003.
Encuesta Nacional de Salud y Nutrición. (06 de junio 2018). Encuesta Nacional de Salud y Nutrición. https://ensanut.insp.mx/encuestas/ensanut2018/doctos/informes/ensanut_2018_presentacion_resultados.pdf.
Organización de las Naciones Unidas para la Agricultura y la Alimentación (01 de junio 2020). Estadísticas de cultivos a nivel mundial de la Organización de las naciones unidas para la alimentación y la agricultura (FAO). http://faostat.fao.org.
Ferrán–Aranaz, M. (2001). SPSS para Windows. Análisis estadístico. México: McGraw–Hill. IBM Corporation. 2022. SPSS software. https://www.ibm.com/mx-es/analytics/spss-statisticssoftware.
Figueroa-González, J. J., Guzmán-Maldonado, S. H. y Herrera-Hernández, M. G. (2015). Atributo nutricional y nutracéutica de panqué y barritas a base de harina de frijol (Phaseolus vulgaris L.). Biotecnia, 17(3), 9-14. https://doi.org/10.18633/bt.v17i3.213.
García, V., Zavala, M. y Cruz, I. (2019). Factores que influyen en la decisión de compra del consumidor de los Food Trucks. RECAI Revista de Estudios en Contaduría, Administración e Infomática ,8(22), 34-48. https://doi.org/10.36677/recai.v8i22.12322.
Gao, H., Xu, J., Tan, M., Mu, D., Li, X., Zhao, Y. & Zheng, Z. (2021). Effect of high‐intensity ultrasound soymilk pretreatment on the physicochemical properties of microbial transglutaminase‐catalyzed tofu gel. Journal of Food Science, 86(6), 2410-2420. https://doi.org/10.1111/1750-3841.15735.
Hair, J., Anderson, E., Tatham, R. & Black, W. (1998). Multivariate Data Analysis. Prentice-Hall International, Inc. New Jersey, USA.
Instituto Nacional de Estadística y Geografía. (25 de julio 2020). México en cifras. https:// www.inegi.org.mx/app/areasgeograficas/?ag=32.
Instituto Nacional de Estadística y Geografía. (25 de julio 2022). Indicadores por entidad federativa. https://https://www.inegi.org.mx/app/estatal/.
Jaros, D., Partschefeld, S., Henle, T., & Rohm, H. (2006). Transglutaminase in dairy products: chemistry, physics, applications. Journal of Texture Studies, 37(2), 113-155. https://doi.org/10.1111/j.1745-4603.2006.00042.x.
Li, Z., Zhao, X., Zhang. X. & Liu, H. (2021). Bioactive Compounds and Biological Activities of Sorghum Grains. Foods, 10(11), 2868. https://doi.org/10.3390/foods10112868.
Malhotra, N.K. (2008). Investigación de mercados. Pearson Prentice Hall. México.
Marchini, M., Marti, A., Folli, C., Prandi, B., Ganino, T., Conte, P. & Carini, E. (2021). Sprouting of sorghum (Sorghum bicolor [L.] Moench): Effect of drying treatment on protein and starch features. Foods, 10(2), 407. https://doi.org/10.3390/foods10020407
Meyerding, G., Kürzdörfer, A. & Gassler, B. (2018). Consumer preferences for superfood ingredients—The case of bread in Germany. Sustainability, 10(12), 4667. https://doi.org/10.3390/su10124667.
Molina-Rosell, C. (2013). Alimentos sin gluten derivados de cereales. Enfermedad celíaca y sensibilidad al gluten no celíaca. En Rodrigo L y Peña AS, editores. Enfermedad celíaca y sensibilidad al gluten no celíaca. Barcelona, España: OmniaScience, 447-461. https://doi.org/10.3926/oms.27.
Motahar, S., Ariaeenejad, S., Salami, M., Emam-Djomeh, Z. & Mamaghani, A. (2021). Improving the quality of gluten-free bread by a novel acidic thermostable α-amylase from metagenomics data. Food Chemistry, 352,129307. https://doi.org/10.1016/j.foodchem.2021.129307.
Organización para la Cooperación y el Desarrollo Económicos. (25 de julio de 2022). La pesada carga de la obesidad. Organización para la Cooperación y el Desarrollo Económicos. https://www.oecd.org/mexico/Heavy-burden-of-obesity-Media-country-note-MEXICO-In-Spanish.pdf.
Organización Panamericana de la Salud. (25 de julio de 2022). Organización Panamericana de la Salud. https://pesquisa.bvsalud.org/portal/resource/pt/biblio-894288.
Pontieri, P., Troisi, J., Calcagnile, M., Bean, R., Tilley, M., Aramouni, F. & Del Giudice, L. (2022). Chemical composition, fatty acid and mineral content of food-grade white, red and black sorghum varieties grown in the mediterranean environment. Foods, 11(3), 436. https://doi.org/10.3390/foods11030436.
Sánchez-Toledano, B.I., Zegbe, J., Rumayor, A. y Moctezuma, G. (2013). Estructura económica competitiva del sector agropecuario de Zacatecas: un análisis por agrocadenas. Revista Mexicana de Agronegocios, 33,552-563. https://www.academia.edu/26565598/Estructura_Econo_mica_Competitiva_Del_Sector_Agropecuario_De_Zacatecas_Un_Ana_lisis_Por_AgrocadenasServicio de Información Agroalimentaria y Pesquera. (01 de junio de 2022). Avances de Siembras y Cosechas por Estado y Año Agrícola. Secretaría de Agricultura, Ganadería, Desarrollo Rural, Pesca y Alimentación. https://nube.siap.gob.mx/cierreagricola/.
Slavin, J. (2004). Whole grains and human health. Nutrition Research Reviews, 17,99-110. https://doi.org/ 10.1079/NRR200374. PMID: 19079919
Turkut, M., Cakmak, H., Kumcuo-glu, S. & Tavman, S. (2016). Effect of quinoa flour on gluten-free bread batter rheology and bread quality. Journal of Cereal Science, 69,174-181. http://dx.doi.org/10.1016/j.jcs.2016.03.005.
Treviño-Salinas, M., Perales-Torres, A., Castillo-Ruíz, O., Montes-García, N., Lizarazo-Ortega, C., Navarro-Cortez, R. & Rodríguez-Castillejos, G. (2021). Proximal analysis and profile of fatty acids on six varieties of white grain sorghum with potential use in human consumption. CyTA-Journal of Food, 19(1), 547-551. https://doi.org/10.1080/19476337.2021.1928757.
Vermeir, I. & Verbeke, W. (2008). Sustainable food consumption among young adults in Belgium: Theory of planned behaviour and the role of confidence and values. Ecological economics, 64(3), 542-553. https://doi.org/10.1016/j.ecolecon.2007.03.007
Wu, G., Shen, Y., Qi, Y., Zhang, H., Wang, I., Qian, H. & Johnson, K. (2018). Improvement of in vitro and cellular antioxidant properties of Chinese steamed bread through sorghum addition. Lebensmittel-Wissenschaft & Technologie, 91, 77-83. https://doi.org/10.1016/j.lwt.2017.12.074.
Published
2023-01-05
How to Cite
Figueroa, J., Sánchez-Toledano, B., & Zegbe, J. (2023). Sensory analysis of pancakes made with sorghum flour, xanthan gum and microbial transglutaminase enzyme. Revista De La Facultad De Agronomía De La Universidad Del Zulia, 40(1), e234006. Retrieved from https://produccioncientificaluz.org/index.php/agronomia/article/view/39509
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Food Technology
Copyright (c) 2023 Juan Jose Figueroa Gonzalez, Blanca Isabel Sánchez-Toledano, Jorge A. Zegbe
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