Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum

Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. The aim of this work was to evaluate the quality features of short-cut GF fresh pasta added of hull (8% w/w) derived from kabuli (KH) or Apulian black (ABH) chickpeas, in comparison with control GF pasta prepared without hull. The enriched pasta, which could be labelled as “high fibre”, was characterised by a higher level of bioactive compounds and antioxidant activity than the control. ABH-enriched pasta showed the highest anthocyanins (33.37 ± 1.20 and 20.59 ± 0.11 mg/kg of cyanidin-3-O-glucoside on dry matter in raw and cooked pasta, respectively). Hull addition increased colour intensity and structural quality of GF pasta: ABH-enriched pasta had the lowest cooking loss and the highest water absorption capacity; KH-enriched pasta showed the highest firmness. No significant differences in sensory liking were found among the samples, except for “aftertaste”. Chickpea hull can be used as an innovative ingredient to produce potentially functional GF pasta, meeting the dietary needs of consumers without affecting quality.

Download Full-text

RESEARCH OF THE POSSIBILITY OF COOKING GLUTEN-FREE COOKIES WITH THE USE OF HYDROCOLLOIDS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2021.1.19 ◽

2021 ◽

Author(s):

А.К. СТРЕЛКОВА ◽

И.Б. КРАСИНА ◽

К.Н. СТОРЧЕУС ◽

Е.В. ФИЛИППОВА

Keyword(s):

Wheat Flour ◽

Xanthan Gum ◽

Guar Gum ◽

Raw Materials ◽

Sensory Properties ◽

Gluten Free ◽

Water Binding ◽

Gum Tragacanth ◽

Confectionery Products

Необходимость разработки безглютеновых продуктов обусловлена ростом численности людей страдающих целиакией, распространенность которой составляет 1 случай на 100–200 человек населения. Решение проблем, возникающих при производстве безглютеновых мучных кондитерских изделий, делает актуальным поиск новых видов сырья, не содержащего глютен и способного улучшать потребительские свойства изделий. В качестве источника безглютенового сырья была выбрана гречневая мука (ГМ). Получено безглютеновое печенье из ГМ в сочетании с различными гидроколлоидами – камедями акации, трагаканта, гуаровой и ксантановой, которые по отдельности добавляли в образцы ГМ в количестве 1г/100 г, и исследовано его физико-химические и сенсорные свойства в сравнении с аналогичными свойствами печенья из пшеничной муки (ПМ). Установлено, что образцы ГМ с добавкой камедей имеют более высокое содержание влаги, а печенье, полученное из смеси ГМ с камедью по разработанной нами технологии, – большую толщину, массу и сниженную прочность при разрушении по сравнению с ГМ и печеньем, изготовленным из нее. При сенсорной оценке качества изделий, проведенной по девятибалльной гедонистической шкале, установлено, что самые высокие показатели качества имеет печенье из ПМ, самые низкие – печенье, приготовленное из ГМ. Внесение камедей улучшило сенсорные показатели изделий на основе ГМ. Лучшим признан образец печенья на основе ГМ с добавлением ксантановой камеди. Таким образом, использование гидроколлоидов улучшает водосвязывающую способность муки и сенсорные показатели изделия – цвет, аромат, вкус и дает возможность получить безглютеновое печенье достаточно высокого качества, сопоставимого с качеством печенья из пшеничной муки. The need to develop gluten-free products is due to the growing number of people suffering from celiac disease, the prevalence of which is 1 case per 100–200 people of the population. Solving the problems that arise in the production of gluten-free flour confectionery products makes it relevant to search for new types of raw materials that do not contain gluten and can improve the consumer properties of products. Buckwheat flour (BF) was chosen as a source of gluten-free raw materials. Gluten-free cookies from BF were obtained in combination with various hydrocolloids-acacia, tragacanth, guar and xanthan gums, which were separately added to BF samples in the amount of 1 g/100 g, and its physical and chemical and sensory properties were studied in comparison with similar properties of wheat flour cookies (WF). The purpose of this work is to obtain gluten-free cookies from BF in combination with various hydrocolloids – acacia gum, tragacanth, guar gum and xanthan gum, which were separately added to BF in the amount of 1 g/100 g, and to study its physical, chemical and sensory properties in comparison with similar properties of cookies from WF. It was found that the samples of BF with the addition of gums have higher moisture content, and the cookies obtained from a mixture of BF with gum according to the technology developed by us – a greater thickness, weight and reduced strength at destruction compared to BF and cookies made from it. In the sensory evaluation of the quality of products conducted on a nine-point hedonistic scale, it was found that the highest quality indicators are cookies made from WF, the lowest – cookies made from BF. The introduction of gums improved the sensory performance of BF-based products. A sample of BF-based cookies with the addition of xanthan gum was recognized as the best. Thus, the use of hydrocolloids improves the water-binding ability of flour and the sensory characteristics of the product – color, aroma, taste, and makes it possible to obtain gluten-free cookies of sufficiently high quality, comparable to the quality of cookies made from wheat flour.

Download Full-text

Production of low protein and gluten-free cookies for phenylketonuria (PKU) and/or celiac patients

Czech Journal of Food Sciences ◽

10.17221/145/2020-cjfs ◽

2021 ◽

Vol 39 (No. 1) ◽

pp. 29-34

Author(s):

Ozen Parlak ◽

Ayse Neslihan Dundar

Keyword(s):

Sodium Bicarbonate ◽

Protein Content ◽

Sensory Evaluation ◽

Sunflower Oil ◽

Dietary Fibre ◽

Milk Powder ◽

Gluten Free ◽

Glycerol Monostearate ◽

Dried Fruits ◽

Low Protein

Abstract: The aim of this study was to analyse the production of gluten-free, low protein cookies, which can easily be consumed by celiac and phenylketonuria (PKU) patients. The formula was adopted to prepare the control cookies (without dried fruits) from maise starch, stabilisers, salt, sodium bicarbonate, protein-reduced milk powder, and sunflower oil. Different cookies were made by adding raisins (R), dried black currants (Cu), dried dates (D), dried apples and cinnamon (A) separately. In cookies, two different stabilisers were calculated according to starch weight [pectin (P): 0.15%, glycerol monostearate (GMS, G): 0.4%]. The effects of stabilisers and dried fruits on the physicochemical and sensory properties of cookies were investigated. The protein content was significantly higher (P < 0.05) in the cookies including R with pectin (PR), Cu with pectin (PCu), and A with pectin (PA). The amount of phenylalanine (Phe) was significantly higher (P < 0.05) in PR. The values of dietary fibre were the highest in the A cookies, while the lowest values appeared in the control (C). In the sensory evaluation (appearance, tasting properties, and affordability), it was found that PD (pectin with dries dates) was chosen as the best cookie (P < 0.05).

Download Full-text

Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics

European Food Research and Technology ◽

10.1007/s00217-020-03656-z ◽

2020 ◽

Author(s):

Gianluca Giuberti ◽

Andrea Bresciani ◽

Mariasole Cervini ◽

Antonello Frustace ◽

Alessandra Marti

Keyword(s):

Chemical Composition ◽

Dietary Fibre ◽

Dry Matter ◽

Moringa Oleifera ◽

In Vitro Digestibility ◽

Gluten Free ◽

Spread Ratio ◽

Substitution Level ◽

Total Dietary Fibre

AbstractDried powder from Moringa oleifera L. leaves (MOLP) could be considered a promising naturally gluten-free (GF) ingredient to be added in the formulation of GF food products aiming to improve the overall nutritional characteristics. In this work, GF biscuits were formulated by replacing a commercial GF flour mix with 0, 5, 10, and 15 g/100 g of MOLP. Chemical composition, physical and textural characteristics, starch pasting properties, and the in vitro starch digestibility were considered. Adding MOLP increased the amount of protein and total dietary fibre. Even at the lowest MOLP-substitution level, the biscuits had a total dietary fibre content > 6 g/100 g dry matter. Differences in the chemical composition might account for differences in starch properties in terms of pasting behaviour and in vitro digestibility. Using MOLP decreased the in vitro starch hydrolysis index of biscuits, the lowest value (69.3) obtained at the greatest MOLP inclusion level. In addition, an increase in the resistant starch content was reported, passing from 1.1 to 2.7 g/100 g dry matter for GF biscuits containing 0 to 15 g/100 g of MOLP. Colour, spread ratio, and hardness were affected by MOLP inclusion. Biscuits containing 15 g/100 g of MOLP were characterized by the highest hardness value (41.9 N). Substitution level of 10 g/100 g should be considered the threshold level for obtaining a product with similar spread ratio than the control.

Download Full-text

Utilization of small broken riceberry flour in gluten-free bread

Food Science and Technology International ◽

10.1177/1082013219842463 ◽

2019 ◽

Vol 25 (6) ◽

pp. 515-522

Author(s):

Numfon Rakkhumkaew ◽

Yuparat Boonsri ◽

Arunwadee Sukchum

Keyword(s):

Xanthan Gum ◽

Sensory Quality ◽

Amylose Content ◽

Rice Flour ◽

Total Phenolic ◽

Anthocyanin Content ◽

Gluten Free ◽

Total Anthocyanin ◽

Total Anthocyanin Content ◽

Significant Difference

The aim of this study was to develop gluten-free bread formulations based on small broken riceberry flour, by using different ratios of rice flour and xanthan gum. Small broken riceberry and rice flour could be classified as low in amylose content (15.70 g and 20.50 g/100 g dry matter for small broken riceberry and rice flour, respectively). Additionally, small broken riceberry flour contained a total phenolic and total anthocyanin content approximately 500 times higher than that of rice flour. The addition of increased amounts of small broken riceberry flour and xanthan gum resulted in darker coloured gluten-free bread. However, there was no significant difference regarding moisture and specific volume. The increase of small broken riceberry flour and xanthan gum also led to a significant increase in the firmness of bread crumbs. The sensory evaluation showed differences in flavour, texture and overall liking, since adding small broken riceberry flour tended to make gluten-free bread more favourable. Bread containing rice flour and small broken riceberry flour in the ratio of 30:70 and 1.0% xanthan gum was selected on the basis of the sensory quality. Moreover, such bread also contained high levels of total phenolic and anthocyanin content.

Download Full-text

Differences in the macronutrient and dietary fibre profile of gluten-free products as compared to their gluten-containing counterparts

European Journal of Clinical Nutrition ◽

10.1038/s41430-018-0385-6 ◽

2019 ◽

Vol 73 (6) ◽

pp. 930-936 ◽

Cited By ~ 9

Author(s):

Joaquim Calvo-Lerma ◽

Paula Crespo-Escobar ◽

Sandra Martínez-Barona ◽

Victoria Fornés-Ferrer ◽

Ester Donat ◽

...

Keyword(s):

Dietary Fibre ◽

Gluten Free ◽

Free Products ◽

Fibre Profile

Download Full-text

Effect of dietary fibre enrichment on selected properties of gluten-free bread

LWT ◽

10.1016/j.lwt.2009.03.010 ◽

2009 ◽

Vol 42 (8) ◽

pp. 1380-1389 ◽

Cited By ~ 126

Author(s):

D. Sabanis ◽

D. Lebesi ◽

C. Tzia

Keyword(s):

Dietary Fibre ◽

Gluten Free

Download Full-text

Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects

International Journal of Food Science ◽

10.1155/2021/9970291 ◽

2021 ◽

Vol 2021 ◽

pp. 1-7

Author(s):

Dewni Gunasekara ◽

Ashani Bulathgama ◽

Indira Wickramasinghe

Keyword(s):

Xanthan Gum ◽

Guar Gum ◽

Nutritional Composition ◽

Ash Content ◽

Dioscorea Alata ◽

Bakery Products ◽

The Novel ◽

Gluten Free ◽

Overall Acceptability ◽

Purple Yam

Hydrocolloids can act as gluten substitutes to form the structural equivalents of the gluten network in gluten-free bakery products. “Purple yam” (Dioscorea alata) is one of the underutilized yams in Sri Lanka with high nutritional potential. The overall objective of this study was to develop gluten-free muffins using “Purple yam” (Dioscorea alata) flour with hydrocolloids (pectin, xanthan gum, and guar gum) and investigate the nutritional composition and selected properties of the muffins. The texture profiles of gluten-free muffins were analyzed through the following parameters: hardness, adhesiveness, cohesiveness, etc. The chromameter values were obtained and sensory evaluations for gluten-free muffins were carried out. The highest moisture content was recorded in pectin-incorporated muffins ( 17.70 ± 0.50 % ). The protein content of all three types of muffins was around 5%. The highest fat content was recorded in pectin-incorporated muffins ( 19.26 ± 0.51 % ). The ash content of all three types of muffins was around 2%. Potassium was the most predominant element found in each muffin. The hardness of guar gum-incorporated muffin ( 6379.3 ± 135.9 g ) was greater than that of the pectin-incorporated one ( 6082.3 ± 23.4 g ). Xanthan gum-incorporated muffins had significantly decreased cohesiveness ( 0.19 ± 0.04 ). The highest springiness was obtained in pectin-incorporated muffin ( 37.13 ± 1.61 mm ). The descending order of the chewiness of muffin is pectin − added > xanthan gum − added > guar gum − added sample. According to the sensory evaluation, pectin-incorporated muffin was the best as it had obtained the highest sum of ranks for appearance, color, taste, after taste, and overall acceptability.

Download Full-text

The effects of laccase and xanthan gum on the quality of glutten-free amadumbe bread

10.51415/10321/3106 ◽

2018 ◽

Author(s):

◽

Faith Seke

Keyword(s):

Protein Content ◽

Soy Protein ◽

Xanthan Gum ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Bambara Groundnut ◽

Gluten Free ◽

Bread Making ◽

Baked Products

Celiac disease (CD) is an auto-immune disorder that is triggered by the consumption of gluten in predisposed individuals. The only remedy that has been proposed thus far is total exclusion of gluten from the diet. This may be the most difficult task to most celiac disease patients for most of the convenient and widely consumed baked products such as bread are prepared using ingredients that contain gluten. The replacement of gluten in the baking industry comes with some implications on the overall quality of the baked products, especially bread. It has been observed that gluten-free baked products currently on the market are of poor texture, less volume, not visually appealing and have a bad taste. Hence, the need for polymeric substances that can mimic gluten properties, yielding baked products with similar characteristics as the gluten-containing counterparts. Various crops such as rice, sorghum, sweet potato and cassava have been used and additives such as hydrocolloids, protein-based ingredients, emulsifiers and enzymes included to improve gluten-free bread quality. The use of carbohydrate-rich tubers and protein-rich legumes as gluten-free ingredients shows great potential in the food industry. Amadumbe (Colocasia esculenta) is a carbohydrate rich tuber which is highly underutilized in South Africa and contains vast amounts of mucilage, a hydrocolloid which can be of great help to improve dough rheology. Hydrocolloids have been reported in literature to have the ability of improving dough water holding capacity and improving dough viscosity hence facilitating gas retention and impacting on the overall quality of the baked product. However, despite the presence of mucilage, amadumbe is very low in protein and it is difficult to produce bread with properties that resemble gluten-containing bread. Hence the need for protein supplementation which may also potentially facilitate protein cross-linking during bread making. Legume proteins from crops such as soy bean and bambara groundnuts contain abundant quantities of lysine, tyrosine and cysteine which could potentially be manipulated through the use of enzymes such as laccase in order to initiate the formation of a network similar to gluten. The project investigated the effect of laccase and xanthan gum (a hydrocolloid) on the quality of gluten-free bread supplemented with bambara groundnut flour and soy protein isolate as protein sources. Flour blends were prepared using a ratio of 70:30 (amadumbe flour: bambara groundnut flour) and 88:12 (amadumbe flour: soy protein isolate) based on a targeted protein content of 16 g/100 g and the quality properties were determined. Colour analysis showed that amadumbe flour had a higher L* value compared to the other flours and the blends, showing that amadumbe can be used in applications where food colour contributes to food perceptions. However, when bambara groundnut flour and soy protein isolate were added the L* value decreased. The nutritional profile of the individual flours and the blends showed that amadumbe flour protein content was improved with the addition of bambara groundnut flour and soy protein isolate in the above-mentioned ratios. The protein content of amadumbe increased from 2.36 g/100 g to 15.87 g when bambara groundnut flour was added and to 16.10 g/100 g when soy protein isolate was added, values that were close to the targeted protein content. Incorporating bambara groundnut flour and soy protein isolate in amadumbe flour resulted in improved water absorption capacity, foam capacity and stability as well as emulsion capacity and stability of the amadumbe flour. However, there was no significant difference in oil absorption capacity between amadumbe flour and the blends. The blends were then used to formulate different bread samples incorporating the enzyme laccase (25 nkat/g flour) and a hydrocolloid, xanthan gum (1%). Laccase-mediated treatment of gluten-free amadumbe dough resulted in a 30% decrease in the free sulfhydryl groups and a 40% decrease in phenolic content indicating that crosslinking had occurred. Laccase action resulted in a 64% increase in bread specific volume and a 32% decrease in bread crumb hardness. Sensory analysis showed that laccase-treated bread samples were more acceptable compared to the non-treated bread samples in terms of appearance, texture, aroma and taste. The acceptability index varied between 46% and 86.2%. This study showed that there is great potential of laccase in gluten-free bread making. The addition of 1% xanthan gum to amadumbe dough supplemented with bambara groundnut flour and soy protein isolate resulted in gluten-free amadumbe bread with improved crumb texture and specific volume, and decreased the rate of moisture loss. Sensory analysis also revealed that gluten-free amadumbe bread with added xanthan gum was more acceptable compared to the bread samples without xanthan gum. The acceptability index of the bread samples ranged between 40% and 85%. The resulting bread with xanthan gum showed that hydrocolloids such as xanthan gum can be successfully used in the development of gluten-free baked products. Overall, this study has shown that the incorporation of laccase and xanthan gum to gluten-free amadumbe bread results in bread with improved and acceptable bread properties.

Download Full-text

Effect of hydrocolloid on characteristics of gluten free bread from rice flour and fermented cassava flour (Fercaf)

REAKTOR ◽

10.14710/reaktor.19.3.89-95 ◽

2019 ◽

Vol 19 (3) ◽

pp. 89-95

Author(s):

Dianika Lestari ◽

Made Tri Ari Penia Kresnowati ◽

Afina Rahmani ◽

Lienda Aliwarga ◽

Yasid Bindar

Keyword(s):

Structural Component ◽

Specific Volume ◽

Xanthan Gum ◽

Rice Flour ◽

Gluten Free ◽

Specific Design ◽

Water Binding ◽

Cassava Flour ◽

Texture Profile

Gluten free (GF) bread was made from rice flour and fermented cassava flour. Fermented cassava flour (FERCAF) was produced using a specific design of closed and circulated fermenter, which resulted on a white and neutral aroma flour. However, FERCAF did not have structural component (such as gluten) to provide dough's viscoelasticity and ability to retain gas to hold the volume of bread after baking. Hydrocolloids were added to FERCAF based GF bread to increase water binding of dough. This research aimed to investigate the effect hydrocolloids addition on the characteristics of GF bread made from rice flour and fermented cassava flour (FERCAF). Effect of hydrocolloids to flour ratio (2 %, 3 % and 5 %-wt) and types of hydrocolloid (xanthan gum, agar, and carrageenan) on specific volume of bread, bake loss, bread texture, and microstructure of the bread were investigated. Bread textures were measured using Texture Profile Analyzer (TPA), and microstructure was analysed by SEM. Data experiment showed that addition of hydrocolloids improved GF bread characteristics, specifically increased volume specific, increased porosity, and reduced hardness of GF bread.Keywords: gluten-free bread; cassava; fermented cassava flour; Fercaf; hydrocolloids

Download Full-text