Obtaining and evaluating of enzymatic extracts from hairless canary seed (CDC Maria) as gluten-free bread-improving agents

Abstract

In this study, enzyme extracts were obtainedfrom hairless canary seeds (CDC Maria) and used as glutenfreebread improvers. The enzyme extraction was done witha specific protein buffer solution and subsequent centrifugation.The supernatant was called crude enzyme extract,a fraction of this extract was refrigerated (CE) and anotherfraction was lyophilized (CEL). The lyoprotective effect ofcorn fiber (CEL + CF), maltodextrin (CEL + M), and inulin(CEL + I) was evaluated. Each enzyme extract was added toa gluten-free bread at 0.25%, 0.5%, 0.75% and 1% (w/w).The quality of the gluten-free bread was determined byexternal and internal characteristically, physical and sensoryanalysis: analysis of the lamella thickness, the shape factorof pores, the final volume, the aeration percentage, thetexture profile analysis, the pore size distribution and shelflifetime. The results showed that the formulation with CELat 0.5% (w/w) significantly improved the gluten-free breadquality properties, generating an increase of the final volumeand aeration percentage, a reduction of the firmness, chewinessand sample aging, and a finer and more uniform crumbstructure when compared to a control sample (P < 0.001).This study revealed the potential of a food-improving additiveobtained from a natural origin with a high-level productionin Argentina.