Exploitation of Aureobasidium pullulans NRRL Y‐2311‐1 xylanase in mulberry and rice flours–based gluten‐free cookie formulation: Effects on dough properties and cookie characteristics
Xylanases are mainly utilized in bakery industry for the hydrolysis of dietary fiber–based fractions. Their applications in gluten‐free products have not been considered before. In the present study, the xylanase produced by Aureobasidium pullulans NRRL Y‐2311‐1 was utilized in a mulberry and rice f...
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| Veröffentlicht in: | Journal of food science 2024-05, Vol.89 (5), p.2645-2658 |
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| description | Xylanases are mainly utilized in bakery industry for the hydrolysis of dietary fiber–based fractions. Their applications in gluten‐free products have not been considered before. In the present study, the xylanase produced by Aureobasidium pullulans NRRL Y‐2311‐1 was utilized in a mulberry and rice flours–based gluten‐free cookie formulation for the first time. Effects of various xylanase concentrations on gluten‐free dough rheology and cookie characteristics were elucidated. Only rice flour–based cookie and only wheat flour–based cookie formulations were also prepared as comparison. Incorporation of xylanase into all cookie recipes resulted in softer cookie doughs with lower absolute stickiness. The hardness and absolute stickiness of the cookie doughs prepared by the mixture of mulberry and rice flours decreased by the addition of the enzyme into the formulation in a concentration‐dependent manner. Enzyme concentrations above 100 U/100 g flour did not provide statistically significant further changes on gluten‐free cookie doughs. Incorporation of xylanase into the cookie recipes resulted in increased baking loss and spread ratio in an enzyme concentration–dependent manner for all cookie types. Hardness values of both types of gluten‐free cookies decreased by xylanase incorporation. Different effects on fracturability were observed depending on the cookie type and enzyme concentration. Enzyme concentration of 100 U/100 g flour provided mulberry and rice flours–based cookies with a more flexible and softer structure. No significant effects on color parameters of cookies were observed by xylanase incorporation. |
| doi_str_mv | 10.1111/1750-3841.17054 |
| format | Article |
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Their applications in gluten‐free products have not been considered before. In the present study, the xylanase produced by Aureobasidium pullulans NRRL Y‐2311‐1 was utilized in a mulberry and rice flours–based gluten‐free cookie formulation for the first time. Effects of various xylanase concentrations on gluten‐free dough rheology and cookie characteristics were elucidated. Only rice flour–based cookie and only wheat flour–based cookie formulations were also prepared as comparison. Incorporation of xylanase into all cookie recipes resulted in softer cookie doughs with lower absolute stickiness. The hardness and absolute stickiness of the cookie doughs prepared by the mixture of mulberry and rice flours decreased by the addition of the enzyme into the formulation in a concentration‐dependent manner. Enzyme concentrations above 100 U/100 g flour did not provide statistically significant further changes on gluten‐free cookie doughs. Incorporation of xylanase into the cookie recipes resulted in increased baking loss and spread ratio in an enzyme concentration–dependent manner for all cookie types. Hardness values of both types of gluten‐free cookies decreased by xylanase incorporation. Different effects on fracturability were observed depending on the cookie type and enzyme concentration. Enzyme concentration of 100 U/100 g flour provided mulberry and rice flours–based cookies with a more flexible and softer structure. No significant effects on color parameters of cookies were observed by xylanase incorporation.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.17054</identifier><identifier>PMID: 38563094</identifier><language>eng</language><publisher>United States: Wiley Subscription Services, Inc</publisher><subject>Ascomycota - enzymology ; Aureobasidium pullulans ; bakery industry ; Baking ; color ; cookie ; Cookies ; Cooking - methods ; Diet, Gluten-Free ; Dietary fiber ; Dietary Fiber - analysis ; Dough ; Endo-1,4-beta Xylanases - metabolism ; Enzymes ; Flour ; Flour - analysis ; Food Handling - methods ; food science ; Formulations ; Fractions ; Fungi ; Gluten ; gluten free ; gluten-free dough ; Glutens - analysis ; Hardness ; hydrolysis ; Morus - chemistry ; mulberries ; mulberry flour ; Oryza - chemistry ; Recipes ; Rheological properties ; Rheology ; Rice ; Statistical analysis ; stickiness ; Triticum - chemistry ; wheat ; Xylanase ; xylanases</subject><ispartof>Journal of food science, 2024-05, Vol.89 (5), p.2645-2658</ispartof><rights>2024 The Authors. published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.</rights><rights>2024 The Authors. Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.</rights><rights>2024. This article is published under http://creativecommons.org/licenses/by-nc-nd/4.0/ (the “License”). 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Their applications in gluten‐free products have not been considered before. In the present study, the xylanase produced by Aureobasidium pullulans NRRL Y‐2311‐1 was utilized in a mulberry and rice flours–based gluten‐free cookie formulation for the first time. Effects of various xylanase concentrations on gluten‐free dough rheology and cookie characteristics were elucidated. Only rice flour–based cookie and only wheat flour–based cookie formulations were also prepared as comparison. Incorporation of xylanase into all cookie recipes resulted in softer cookie doughs with lower absolute stickiness. The hardness and absolute stickiness of the cookie doughs prepared by the mixture of mulberry and rice flours decreased by the addition of the enzyme into the formulation in a concentration‐dependent manner. Enzyme concentrations above 100 U/100 g flour did not provide statistically significant further changes on gluten‐free cookie doughs. Incorporation of xylanase into the cookie recipes resulted in increased baking loss and spread ratio in an enzyme concentration–dependent manner for all cookie types. Hardness values of both types of gluten‐free cookies decreased by xylanase incorporation. Different effects on fracturability were observed depending on the cookie type and enzyme concentration. Enzyme concentration of 100 U/100 g flour provided mulberry and rice flours–based cookies with a more flexible and softer structure. No significant effects on color parameters of cookies were observed by xylanase incorporation.</description><subject>Ascomycota - enzymology</subject><subject>Aureobasidium pullulans</subject><subject>bakery industry</subject><subject>Baking</subject><subject>color</subject><subject>cookie</subject><subject>Cookies</subject><subject>Cooking - methods</subject><subject>Diet, Gluten-Free</subject><subject>Dietary fiber</subject><subject>Dietary Fiber - analysis</subject><subject>Dough</subject><subject>Endo-1,4-beta Xylanases - metabolism</subject><subject>Enzymes</subject><subject>Flour</subject><subject>Flour - analysis</subject><subject>Food Handling - methods</subject><subject>food science</subject><subject>Formulations</subject><subject>Fractions</subject><subject>Fungi</subject><subject>Gluten</subject><subject>gluten free</subject><subject>gluten-free dough</subject><subject>Glutens - analysis</subject><subject>Hardness</subject><subject>hydrolysis</subject><subject>Morus - chemistry</subject><subject>mulberries</subject><subject>mulberry flour</subject><subject>Oryza - chemistry</subject><subject>Recipes</subject><subject>Rheological properties</subject><subject>Rheology</subject><subject>Rice</subject><subject>Statistical analysis</subject><subject>stickiness</subject><subject>Triticum - chemistry</subject><subject>wheat</subject><subject>Xylanase</subject><subject>xylanases</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><sourceid>EIF</sourceid><recordid>eNqFks9u1DAQxi0EokvhzA1Z4sIlrR3bSZZbVbb80QqkAgdOkeOMW5ckDnYsurc-AhIPxLv0SZjsLj1wqQ8e2f7NZ_ubIeQ5Z0ccxzEvFctEJfkRL5mSD8jibuchWTCW5xnnsjwgT2K8YvNaFI_JgahUIdhSLsif1fXYeTfpyfmBektPUgDf6Ohal3o6pq5LnR4i_Xh-vqbfbm9-5YJzDJxeb_BAR6BuoH3qGghhQ_XQ0uAMUNv5FOLtzW_UgpZedGmCAfNsAKDG--8OGR8wcXv1a7qyFswUKT6j9eniko7BjxAmB3Grus8xlzpoM0FwcXImPiWPrO4iPNvHQ_L1bPXl9F22_vT2_enJOjOSMZlZowu7zK3SeslEWRrGTSNzUVVc6bypBG9ag5Nq2wJyxsAoqblQBg8lyytxSF7tdPFVPxLEqe5dNNChBeBTrAVXokJr0Nd7UYYOCpWXs-rL_9ArdG3AjyClCl4ty1widbyjTPAxBrD1GFyvw6bmrJ7boJ6LXs9Fr7dtgBkv9rqp6aG94__VHYFiB_x0HWzu06s_nL35vFP-C6sPwpI</recordid><startdate>202405</startdate><enddate>202405</enddate><creator>Yegin, Sirma</creator><creator>Altinel, Burak</creator><creator>Tuluk, Kubra</creator><general>Wiley Subscription Services, Inc</general><scope>24P</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0002-2878-5650</orcidid></search><sort><creationdate>202405</creationdate><title>Exploitation of Aureobasidium pullulans NRRL Y‐2311‐1 xylanase in mulberry and rice flours–based gluten‐free cookie formulation: Effects on dough properties and cookie characteristics</title><author>Yegin, Sirma ; Altinel, Burak ; Tuluk, Kubra</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4004-fca6f92f5aa90377c01cb4238815a2b831bdc31b5dd6e200ec54a135ca2b40283</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Ascomycota - enzymology</topic><topic>Aureobasidium pullulans</topic><topic>bakery industry</topic><topic>Baking</topic><topic>color</topic><topic>cookie</topic><topic>Cookies</topic><topic>Cooking - methods</topic><topic>Diet, Gluten-Free</topic><topic>Dietary fiber</topic><topic>Dietary Fiber - analysis</topic><topic>Dough</topic><topic>Endo-1,4-beta Xylanases - metabolism</topic><topic>Enzymes</topic><topic>Flour</topic><topic>Flour - analysis</topic><topic>Food Handling - methods</topic><topic>food science</topic><topic>Formulations</topic><topic>Fractions</topic><topic>Fungi</topic><topic>Gluten</topic><topic>gluten free</topic><topic>gluten-free dough</topic><topic>Glutens - analysis</topic><topic>Hardness</topic><topic>hydrolysis</topic><topic>Morus - chemistry</topic><topic>mulberries</topic><topic>mulberry flour</topic><topic>Oryza - chemistry</topic><topic>Recipes</topic><topic>Rheological properties</topic><topic>Rheology</topic><topic>Rice</topic><topic>Statistical analysis</topic><topic>stickiness</topic><topic>Triticum - chemistry</topic><topic>wheat</topic><topic>Xylanase</topic><topic>xylanases</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yegin, Sirma</creatorcontrib><creatorcontrib>Altinel, Burak</creatorcontrib><creatorcontrib>Tuluk, Kubra</creatorcontrib><collection>Wiley Online Library Open Access</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yegin, Sirma</au><au>Altinel, Burak</au><au>Tuluk, Kubra</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Exploitation of Aureobasidium pullulans NRRL Y‐2311‐1 xylanase in mulberry and rice flours–based gluten‐free cookie formulation: Effects on dough properties and cookie characteristics</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2024-05</date><risdate>2024</risdate><volume>89</volume><issue>5</issue><spage>2645</spage><epage>2658</epage><pages>2645-2658</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>Xylanases are mainly utilized in bakery industry for the hydrolysis of dietary fiber–based fractions. Their applications in gluten‐free products have not been considered before. In the present study, the xylanase produced by Aureobasidium pullulans NRRL Y‐2311‐1 was utilized in a mulberry and rice flours–based gluten‐free cookie formulation for the first time. Effects of various xylanase concentrations on gluten‐free dough rheology and cookie characteristics were elucidated. Only rice flour–based cookie and only wheat flour–based cookie formulations were also prepared as comparison. Incorporation of xylanase into all cookie recipes resulted in softer cookie doughs with lower absolute stickiness. The hardness and absolute stickiness of the cookie doughs prepared by the mixture of mulberry and rice flours decreased by the addition of the enzyme into the formulation in a concentration‐dependent manner. Enzyme concentrations above 100 U/100 g flour did not provide statistically significant further changes on gluten‐free cookie doughs. Incorporation of xylanase into the cookie recipes resulted in increased baking loss and spread ratio in an enzyme concentration–dependent manner for all cookie types. Hardness values of both types of gluten‐free cookies decreased by xylanase incorporation. Different effects on fracturability were observed depending on the cookie type and enzyme concentration. Enzyme concentration of 100 U/100 g flour provided mulberry and rice flours–based cookies with a more flexible and softer structure. No significant effects on color parameters of cookies were observed by xylanase incorporation.</abstract><cop>United States</cop><pub>Wiley Subscription Services, Inc</pub><pmid>38563094</pmid><doi>10.1111/1750-3841.17054</doi><tpages>14</tpages><orcidid>https://orcid.org/0000-0002-2878-5650</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Ascomycota - enzymology Aureobasidium pullulans bakery industry Baking color cookie Cookies Cooking - methods Diet, Gluten-Free Dietary fiber Dietary Fiber - analysis Dough Endo-1,4-beta Xylanases - metabolism Enzymes Flour Flour - analysis Food Handling - methods food science Formulations Fractions Fungi Gluten gluten free gluten-free dough Glutens - analysis Hardness hydrolysis Morus - chemistry mulberries mulberry flour Oryza - chemistry Recipes Rheological properties Rheology Rice Statistical analysis stickiness Triticum - chemistry wheat Xylanase xylanases |
| title | Exploitation of Aureobasidium pullulans NRRL Y‐2311‐1 xylanase in mulberry and rice flours–based gluten‐free cookie formulation: Effects on dough properties and cookie characteristics |
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