Physical, Textural and Sensory Properties of Gluten-Free Muffins Prepared Using Quinoa Flour as a Replacement for Rice Flour

2013 ◽  
Vol 113 (9) ◽  
pp. A60 ◽  
Author(s):  
M.G. Baker ◽  
H. Hudson ◽  
L. Flores ◽  
S. Bhaduri ◽  
R. Ghatak ◽  
...  
Keyword(s):  
Rice Flour ◽  
Sensory Properties ◽  
Gluten Free ◽  
Quinoa Flour

scholarly journals Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 808 ◽  
Author(s):  
Michela Cannas ◽  
Simone Pulina ◽  
Paola Conte ◽  
Alessandra Del Caro ◽  
Pietro Paolo Urgeghe ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Substitution Rate ◽  
Rice Flour ◽  
Consumer Acceptability ◽  
Activity Levels ◽  
Gluten Free ◽  
Nutritional Profile ◽  
Acceptability Rating ◽  
Sensory Parameters ◽  
Quinoa Flour

The present study investigates the effect of partial or total substitution of rice flour (RF) with quinoa flour (QF) (at 25%, 50%, 75% and 100%) on the chemical-physical, nutritional, and sensory characteristics, as well as the volatile compounds, of ladyfinger biscuits. All quinoa-based formulations positively affected the crust colour, endowing it with lower ‘lightness’ and higher ‘redness’ values, giving the biscuits a more appealing crust colour. Biscuits with higher percentages of QF also had better structure, as they were softer. The substitution of RF with QF significantly improved the nutritional profile of the biscuits, as a result of the increase in protein, lipid, ash, total soluble (SP) and insoluble polyphenol (IP), flavonoid, and antioxidant activity levels, which increased linearly with the substitution rate. Quinoa supplementation led to an increase in volatile compounds that were nearly always characterised by positive olfactory attributes. Sensory analysis revealed that the maximal substitution rate of QF able to maintain an adequate consumer acceptability rating is probably 50%, as higher percentages impaired acceptability due to the presence of herbaceous and bitter tastes, even if the consumers also rated these samples as healthier and softer to touch.

scholarly journals Gluten-Free Pasta Enriched with Fish By-Product for Special Dietary Uses: Technological Quality and Sensory Properties

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3049
Author(s):  
Andrea Aínsa ◽  
Alba Vega ◽  
Adrian Honrado ◽  
Pedro Marquina ◽  
Pedro Roncales ◽  
...  
Keyword(s):  
Rice Flour ◽  
Sensory Properties ◽  
Gluten Free ◽  
Technological Properties ◽  
Corn Flour ◽  
A Value ◽  
Yellow Corn ◽  
Feasible Alternative ◽  
Technological Quality ◽  
Cooking Times

Gluten-free pasta enriched with fish can support a nutritive and suitable option for people with celiac disease that allows achieving the benefits of fish consumption, especially the consumption of Ω-3 fatty acids; however, this requires that the pasta has adequate technological and sensory properties. For this purpose, four optimal formulations, obtained with an iterative process, were analyzed to determine the effect of the different ingredients (yellow corn flour, white corn flour, and rice flour) in gluten-free pasta compared to commercial wheat pasta. An evaluation of the color, texture, and technological properties were conducted, and the pasta was sensorially characterized. The enriched gluten-free pasta required shorter cooking times (≈3 min) and was characterized by lower hardness, springiness, gumminess, chewiness, and fracturability, and had higher values of adhesiveness than wheat pasta. In addition, the incorporation of yellow corn gives gluten-free pasta a similarity in color to commercial pasta, with a value of ∆E between 5.5 and 8.0. Regarding the sensory analysis, gluten-free pasta was characterized by slight fishy aromas and flavors with some aftertaste compared to commercial pasta. Finally, the use of different cereals to obtain gluten-free pasta could be a good and feasible alternative despite the technological and sensory modifications observed.

scholarly journals Assessing the Performance of Different Grains in Gluten-Free Bread Applications

2020 ◽  
Vol 10 (24) ◽  
pp. 8772
Author(s):  
Iuliana Banu ◽  
Iuliana Aprodu
Keyword(s):  
Antioxidant Activity ◽  
Ferulic Acid ◽  
Resistant Starch ◽  
Starch Content ◽  
Rice Flour ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Gluten Free ◽  
Total Dietary Fiber ◽  
Quinoa Flour

A comparative analysis of quinoa, sorghum, millet and rice flours and breads in terms of proximate composition, resistant starch, antioxidant activity and total phenolic content was realized in this study. Quinoa whole flour had the highest content of proteins, fat, ash and total dietary fiber, followed by millet and sorghum flours. Quinoa and rice breads had higher specific volume (192.22 and 181.04 cm3/100 g, respectively) and lower crumb firmness (10.81 and 13.74 N, respectively) compared to sorghum and millet breads. The highest total phenol content was obtained in the case of bread prepared with quinoa flour (398.42 mg ferulic acid equiv/100 g d.w.), while the lowest content was obtained for the rice flour bread (70.34 mg ferulic acid equiv/100 g d.w). The antioxidant activity of gluten-free breads decreased in the following order: sorghum > quinoa > millet > rice. Quinoa bread had the highest resistant starch content of 3.28% d.w., while the rice bread had the highest digestible starch content of 81.48% d.w. The slowly digestible starch varied from 15.5% d.w. for quinoa bread, to 6.51% d.w. for millet bread. These results revealed the huge potential of quinoa, sorghum and millet to be used for developing functional gluten-free bread.

scholarly journals Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 920
Author(s):  
Antonio Piga ◽  
Paola Conte ◽  
Simonetta Fois ◽  
Pasquale Catzeddu ◽  
Alessandra Del Caro ◽  
...  
Keyword(s):  
Textural Properties ◽  
Rice Flour ◽  
Sensory Properties ◽  
Gluten Free ◽  
Tapioca Starch ◽  
Flavor Perception ◽  
Flat Bread ◽  
Nutritional Characteristics ◽  
Amaranth Flour ◽  
The Impact

Celiac disease is increasing all over the world. In this context, most recent research in this area is addressing and attempting to improve the nutritional value and sensory characteristics of gluten-free (GF) food products and to enhance their technological properties. Here, amaranth flour was studied as a potential healthy ingredient for the development of an innovative GF flat bread. Starting from two different basic formulations (rice flour:corn starch and rice flour:tapioca starch, 50:50), the impact of partially replacing rice flour (6%) and starch (6%) with amaranth on the nutritional characteristics, polyphenol composition, textural, and sensory properties of the resulting GF flat breads was explored. The substitution with amaranth led to detrimental effects on the doughs’ viscometric properties, especially in the case of tapioca starch, but significantly improved the doughs’ textural properties. All the amaranth-enriched flat breads showed a better color and a significant increase in all polyphenols fractions but lower antioxidant activity. During bread storage for three days, a detrimental effect on both starch retrogradation, toughness, and extensibility properties were observed, especially when tapioca starch was used. Check-all-that-apply (CATA) sensory test results showed that the incorporation of amaranth increased yeast odor and yeast flavor perception and decreased the softness in mouth-only in tapioca-based samples. A better compromise among technological, nutritional, and sensory properties was achieved when amaranth flour was added to the basic rice and corn formulation.

scholarly journals Formulation of Gluten-Free Cookies with Enhanced Quality and Nutritional Value

2021 ◽  
Vol 78 (1) ◽  
pp. 113
Author(s):  
Iulia Elena SUSMAN ◽  
Marina SCHIMBATOR ◽  
Alina CULEȚU ◽  
Mona Elena POPA
Keyword(s):  
Celiac Disease ◽  
Seed Protein ◽  
Rice Flour ◽  
Healthy Diet ◽  
Gluten Free ◽  
Sensorial Analysis ◽  
Pumpkin Seed ◽  
Pea Protein ◽  
Ginger Powder ◽  
Quinoa Flour

Gluten-free (GF) products are indispensable for people with celiac disease because till date the only treatment is to follow a GF diet. Besides this, nowadays, people are more interested in following a healthy diet, so they are looking for nutritious food. Nine gluten-free formulations were developed: control (C1-100% rice flour and C2-100% quinoa flour) and samples with quinoa flour (87%) and with the addition of pea protein powder, pumpkin seed protein powder, coconut flour, aronia powder, carrot powder, tomatoes powder and ginger powder with a concentration of 13%, respectively, to show that quinoa flour is nutritionally richer than rice flour. Quinoa flour had a higher content of protein (12.23%), fiber (6.80%), ash (1.66%) compared to rice flour, which had 7.20% protein, 2.20% fiber and 0.60% ash. All supplemented cookies had higher levels of protein, fat and ash. The sensorial analysis showed that the best acceptance besides C1 was for S3_coconut, S4_aronia and S6_tomatoes cookies. Aronia cookie was the darkest and hardest sample. Besides C1 and C2, the softest sample was S6_tomatoes, while S3_coconut was the lightest. Gluten-free (GF) products are indispensable for people with celiac disease because till date the only treatment is to follow a GF diet. Besides this, nowadays, people are more interested in following a healthy diet, so they are looking for nutritious food. Nine gluten-free formulations were developed: control (C1-100% rice flour and C2-100% quinoa flour) and samples with quinoa flour (87%) and with the addition of pea protein powder, pumpkin seed protein powder, coconut flour, aronia powder, carrot powder, tomatoes powder and ginger powder with a concentration of 13%, respectively, to show that quinoa flour is nutritionally richer than rice flour. Quinoa flour had a higher content of protein (12.23%), fiber (6.80%), ash (1.66%) compared to rice flour, which had 7.20% protein, 2.20% fiber and 0.60% ash. All supplemented cookies had higher levels of protein, fat and ash. The sensorial analysis showed that the best acceptance besides C1 was for S3_coconut, S4_aronia and S6_tomatoes cookies. Aronia cookie was the darkest and hardest sample. Besides C1 and C2, the softest sample was S6_tomatoes, while S3_coconut was the lightest.

scholarly journals Effect of Gluten-free Composite Flour on Physico-chemical and Sensory Properties of Cracker Biscuits

2014 ◽  
Vol 6 (3) ◽  
pp. 521-530 ◽  
Author(s):  
J. S. Jothi ◽  
S. Hashem ◽  
M. R. Rana ◽  
M. R. T. Rahman ◽  
M. Shams-Ud-Din
Keyword(s):  
Wheat Flour ◽  
Rice Flour ◽  
Sensory Properties ◽  
Composite Flour ◽  
Gluten Free ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Bengal Gram ◽  
Physico Chemical ◽  
Lower Protein

Coeliac disease is an antibody-mediated enteropathy that presents permanent intolerance to ingested gluten, for which only treatment is lifelong devotion to a gluten-free diet. The aim of this study was to produce and investigate cracker biscuits prepared from gluten-free composite flour. Gluten was separated from wheat flour to make gluten-free wheat flour (GFWF). Raw rice, Bengal gram, fresh potatoes and Italian millet were dried and ground into powder. The cracker biscuits were prepared by incorporating different levels of gluten-free composite flour. The cracker biscuits were investigated for their physico-chemical and sensory properties. The spread ratio of control biscuits containing only 100% wheat flour was higher but weight was lower than other cracker biscuits containing gluten-free composite flour. Chemical analysis showed that gluten-free cracker biscuits had higher moisture, ash, and fat content, while lower protein content than control biscuits. The sensory results showed that overall acceptability, taste, flavor and texture scores differed significantly (p<0.05). The cracker biscuits containing 45% gluten-free wheat flour, 25% rice flour, 15% Bengal gram flour, 10% potato flour and 5% Italian millet flour was the favorite sample of the sensory evaluation with the highest overall acceptability among all types of gluten-free cracker biscuits. © 2014 JSR Publications. SSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved.doi: http://dx.doi.org/10.3329/jsr.v6i3.16531 J. Sci. Res. 6 (3), 521-530 (2014)

scholarly journals Development and Testing of Gluten-Free Pasta Based on Rice, Quinoa and Amaranth Flours

2017 ◽  
Vol 6 (4) ◽  
pp. 91 ◽  
Author(s):  
Sarah Makdoud ◽  
Kurt A. Rosentrater
Keyword(s):  
Rice Flour ◽  
Individual Sample ◽  
Gluten Free ◽  
Sample Analysis ◽  
Color Analysis ◽  
High Quality ◽  
Extrusion Processing ◽  
Amaranth Flour ◽  
Rice Flours ◽  
Quinoa Flour

The goal of this study was to make high quality gluten-free pasta using amaranth, quinoa and rice flours, water and eggs using extrusion processing, and to compare these with gluten-free pasta already commercialized. The difficulty was to reproduce the texture provided by the gluten network without using gluten. To do that, an experimental design was created in order to make samples with different quantities of each grain, egg whites and water. Samples were manufactured and various tests (e.g., color analysis, water activity, cooking loss, texture, etc.) were carried out in order to find the best formulation, namely the formulation which was closest to Barilla or Andean dream gluten-free commercial pasta. With Rcommander software, results were analyzed and it was determined that the best pasta formulation was 10% amaranth flour, 40% quinoa flour, and 50% rice flour, with 18% eggs whites and 39% water. This optimal formulation was manufactured and subjected to sensory analysis with other commercial samples (Barilla, Andean Dream). Statistical analyses were conducted and it was shown that, even though this formulation did not quite achieve Barilla or Andean Dream pastas quality, it approached closely in some parameters. Indeed, 80% of consumers did not refuse to eat this pasta again, and with addition of tomato sauce, no differences were seen between the spaghettis. However, individual sample analysis did indicate that consumers did not appreciate the formulation’s sticky texture, thus this parameter would have to be reworked to achieve higher quality.

scholarly journals Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 115
Author(s):  
Wendy Franco ◽  
Katherine Evert ◽  
Carina Van Nieuwenhove
Keyword(s):  
Amino Acid ◽  
Shelf Life ◽  
Protein Content ◽  
Acid Content ◽  
Amino Acid Content ◽  
Rice Flour ◽  
Gluten Free ◽  
Important Quality ◽  
Alternative Sources ◽  
Quinoa Flour

The demand for gluten-free breads has increased in the last years, but important quality and nutritional challenges remain unsolved. This research evaluated the addition of quinoa in whole quinoa grain flour, germinated quinoa flour, and quinoa sourdough, as a functional ingredient in the formulation of a rice flour-based bread. Twenty percent (w/w) of the rice flour was replaced with quinoa flour alternatives in bread formulations. The chemical composition, shelf-life, and sensory attributes of the rice-quinoa breads were analyzed. The addition of quinoa in sourdough resulted in breads with a significantly improved protein content at 9.82%, relative to 2.70% in the control breads. The amino acid content in quinoa sourdough breads also was also 5.2, 4.4, 2.6, 3.0, and 2.1 times higher in arginine, glutamic acid, leucine, lysine, and phenylalanine, respectively, relative to control breads with rice flour only. The addition of quinoa sourdough in rice breads also improved the texture, color, and shelf-life (up to 6 days), and thus they became moderately accepted among consumers. Although the germinated quinoa flour addition also resulted in a higher protein (9.77%) and amino acid content, they had a reduced shelf-life (4 days). Similarly, the addition of quinoa flour resulted in a higher protein content (9.61%), but the breads had poor texture attributes and were the least preferred by the consumers.

scholarly journals Functional and thermorheological properties of rice flour gels for gluten‐free pasta applications

2018 ◽  
Vol 54 (4) ◽  
pp. 1109-1120 ◽  
Author(s):  
Patrícia Fradinho ◽  
Isabel Sousa ◽  
Anabela Raymundo
Keyword(s):  
Rice Flour ◽  
Gluten Free
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