Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes

ABSTRACT: Brazilian pine seeds (pinhão) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and rice flour were developed. The cake mixes were produced following a Simplex Centroid experimental design, with rice flour and Brazilian pine seed flour contents ranging from 50 to 100% and from 0 to 50%, respectively. Mixes were analyzed for chemical composition, apparent paste viscosity, and particle size distribution. The resulting cakes were analyzed for sensory acceptance, texture, specific volume and chemical composition. The Brazilian pine seed flour showed a peak viscosity on heating of 1.761Pa.s against 4.747Pa.s for the 100% rice flour sample. The variation of firmness of cakes decreased with increasing percentage of Brazilian pine seed flour. Cakes containing Brazilian pine seed flour at 25-37.5% of the formulation presented highest overall acceptance.

摘要：巴西松籽（pinhão）为由本土树种狭叶南洋杉（Araucaria angustifolia）所产出的无麸质种子。本研究开发了以巴西松籽粉与米粉为原料的无麸质蛋糕预拌粉。实验采用单纯形重心实验设计方案制备预拌粉，其中米粉与巴西松籽粉的占比范围分别为50%~100%与0~50%。对所得预拌粉的化学成分、表观糊化黏度及粒径分布进行了分析。同时对制备得到的蛋糕开展感官接受度、质构、比体积及化学成分检测。结果显示，巴西松籽粉的加热峰值黏度为1.761帕·秒，而100%米粉样品的峰值黏度为4.747帕·秒。蛋糕的硬度随巴西松籽粉占比提升呈下降趋势。当配方中巴西松籽粉占比为25%~37.5%时，所得蛋糕的综合接受度最高。