Effect of microbial transglutaminase, guar gum and sodium caseinate additive on gluten-free Taftoon (Based on Potato Powder Variety Agria)

Abstract

Celiac disease is an autoimmune disorder of the small intestine with a genetic background. In this disease, the villi of the small intestine are damaged and impaired in absorption of substances. Also, entrance of gluten to intestinal villus cells, causes the immune response. Inflammatory reaction causes villous atrophy and decreases activity of intestinal enzymes. The only way to treat this disease is a gluten-free diet. Therefore, the usage of potato powder in the production of cereal products e.g. bread as a rich source of gluten is very important because of its protein composition and easy digestion. In this research, the simultaneous usage of guar gum, sodium caseinate and microbial transglutaminase in four levels of 0, 0.5, 1 and 1.5% to make gluten-free bread based on Agria variety of potato powder were evaluated and then the textural, physicochemical and sensory characteristics of the bread were determined over a 7-day shelf life. The results showed that, the addition of microbial transglutaminase causes crosslinking in dough due to its tensile strength and stability of the dough. Adding guar gum increased the specific volume and decreased firmness of the bread. The addition of sodium caseinate resulted in increased water absorption and dough yield. Therefore, these additives led to increase in porosity, specific volume and elasticity and reduced color parameters a*, L* and b* of bread crust and texture of the final products. Therefore, the consumption of Agria variety of potato powder in Taftoon bread formulation increased shelf life, improved consumer marketability and texture characteristics. Hence, the simultaneous usage of microbial transglutaminase enzyme, guar gum and sodium caseinate resulted in favorable changes in physicochemical, textural and sensory attributes of potato-based gluten-free Taftoon bread during storage.