Consumer Acceptance of Whole-Grain Gluten-Free Compared to Refined Gluten-Free Baked Goods

2014 ◽  
Vol 114 (9) ◽  
pp. A62
Author(s):  
J.R. Carlson ◽  
M.J. Schuster ◽  
J.E. Painter
Keyword(s):  
Consumer Acceptance ◽  
Gluten Free ◽  
Whole Grain ◽  
Baked Goods

scholarly journals Flour for Home Baking: A Cross-Sectional Analysis of Supermarket Products Emphasising the Whole Grain Opportunity

Nutrients ◽  
2020 ◽  
Vol 12 (7) ◽  
pp. 2058
Author(s):  
Jaimee Hughes ◽  
Verena Vaiciurgis ◽  
Sara Grafenauer
Keyword(s):  
New Product Development ◽  
Dietary Fibre ◽  
Vegetable Production ◽  
Gluten Free ◽  
Whole Grain ◽  
Cross Sectional ◽  
Hemp Seed ◽  
Cross Sectional Analysis ◽  
Baked Goods ◽  
Sectional Analysis

Flour, typically derived from wheat, rye, corn and rice is a pantry staple, providing structure to bread and baked goods. This study aimed to provide a cross-sectional analysis of flour for home baking, highlighting the nutrition composition of whole grain flour and identifying novel categories. An audit was undertaken in February 2020, in four major supermarkets in metropolitan Sydney (Aldi, Coles, IGA and Woolworths). Ingredient lists, Nutrition Information Panel, claims, and country of origin were collected. The median and range were calculated for energy, protein, fat, saturated fat, carbohydrate, sugars, dietary fibre and sodium. Overall, 130 products were collected, including 26 plain flour, 12 self-raising, 17 plain wholemeal, 4 wholemeal self-raising, 20 bread-making mixes (4 were whole grain), 20 other refined grain (including corn and rice flour), 17 gluten-free, 3 legume, 4 fruit/vegetable, 4 coconut and 3 other non-grain (e.g., hemp seed, cricket flour) products. Plain wheat flour dominated the category, while whole grain (wholemeal) made up 19% of products, yet they contained significantly more dietary fibre (p < 0.001) and protein (p < 0.001). Self-raising flours were significantly higher in sodium (p < 0.001) and gluten-free products were lower in protein and dietary fibre, making legume, buckwheat and quinoa flour a better choice. Sustainability principles in fruit and vegetable production and novel insect products have driven new product development. There is a clear opportunity for further on-pack promotion of whole grain and dietary fibre within the category via food product labelling.

scholarly journals High-Protein Nutritious Flatbreads and an Option for Gluten-Sensitive Individuals

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 591 ◽  
Author(s):  
Talwinder S. Kahlon ◽  
Roberto J. Avena-Bustillos ◽  
Jenny L. Brichta ◽  
Ashwinder K. Kahlon
Keyword(s):  
Commercial Production ◽  
High Protein ◽  
Physical Analysis ◽  
Gluten Free ◽  
Whole Grain ◽  
Shelf Space ◽  
Bile Acid Binding ◽  
Sensory Parameters ◽  
Added Salt ◽  
Made In

Whole grain quinoa and wheat, high-protein vegetable flatbreads were evaluated by tasters and a physical analysis was conducted. The objective was to produce nutritious, tasty gluten-free (quinoa) as well as gluten-containing (wheat) flatbreads. Flatbreads were Quinoa Peanut Oilcake Broccoli (QPCBROC), Wheat Peanut Oilcake Broccoli (WPCBROC), Quinoa Peanut Oilcake Beets (QPCBEET) and Wheat Peanut Oilcake Beets (WPCBEET). Peanut Oilcake would increase protein and add value to this farm byproduct. Bile acid binding broccoli and beets with cholesterol-lowering potential were used. Tasters preferred QPCBROC flatbreads for all sensory parameters. Acceptance of flatbreads was QPCBROC (83%), WPCBROC (70%), QPCBEET (78%) and WPCBEET (69%); these values were statistically similar. The objective of ≥25% protein content was exceeded by 5–8% and that of ≥70% acceptance was adequately achieved. These flatbreads were low in fat (5–6%) and contained essential minerals (4%) with only ≤1% added salt. Porosity and expansion data suggest that these flatbreads would take up relatively little shelf space. These flatbreads require only three ingredients and can be made in a household kitchen or by commercial production. These flatbreads offer a nutritious, tasty choice for all, and quinoa flatbreads offer an option for gluten-sensitive individuals.

scholarly journals Production and Consumer Acceptance of Millet Beverages

2020 ◽  
Author(s):  
Patrycja Cichońska ◽  
Małgorzata Ziarno
Keyword(s):  
Dietary Fiber ◽  
New Products ◽  
Consumer Acceptance ◽  
Gluten Free ◽  
Market Growth ◽  
Beneficial Effects ◽  
Effective Option

The use of millet for the production of plant-based beverages has beneficial effects because it is healthy and gluten-free. In its raw form, millet is rich in dietary fiber and polyphenols. Millet beverages are characterized by relatively low popularity among the consumers of plant beverages. This is mainly due to the drawbacks, namely the presence of plant flavors and “millet” smell. Constant market growth requires new products to be developed in order to meet the consumers’ expectations. The acceptance of millet beverages significantly increases when these are offered in various flavors. Furthermore, the addition of apple or banana puree to millet recipes can increase their desirability. Stabilization of millet beverages is important as they have the tendency to delaminate. This can be overcome by the use of natural stabilizers such as pectin and agar-agar which seems to be an effective option for these products.

scholarly journals Comparative evaluation of whole grains flour chemical composition of grain sorghum (Sorghum bicolor) and chia (Salvia hispanica)

2020 ◽  
pp. 168-177
Author(s):  
S. Tretiakova ◽  
V. Voitovska ◽  
Y. Yevchuk ◽  
L. Kononenko
Keyword(s):  
Celiac Disease ◽  
Chemical Composition ◽  
Raw Materials ◽  
Chemical Constituents ◽  
Grain Sorghum ◽  
Gluten Free ◽  
Whole Grain ◽  
Free Products ◽  
Salvia Hispanica ◽  
Sorghum Flour

The article highlights a complex of studies and a comparative assessment of flour of various varieties and hybrids of chia and sorghum. It was found that, in terms of their chemical composition, these crops are advisable to use as raw materials for the production of gluten free products. To live a full life, people with celiac disease must constantly consume gluten-free foods. Rice, buckwheat, millet, corn are considered safe, and amaranth, quinoa, sago, Setaria italica, sorghum are also less common in Ukraine. To obtain high-quality gluten-free products, it is important to choose the right raw materials and their ratio in chemical composition. Therefore, it is advisable to study and compare the chemical composition of sorghum and chia flour. The aim of the research was to study and compare the chemical composition of whole grain sorghum flour versus chia for use in the food industry as a source of gluten-free nutrition. The experimental part of the work was carried out during 2017–2019 in the hybrids of grain sorghum of Ukrainian (Lan 59), French (Targga) and American (Prime) selection and Spanish sage (chia) (Salvia hispanica) varieties: Salba, Tzotzol, Iztac. Whole grain sorghum and chia flours were obtained from their grains and various chemical constituents were determined. Comparative analysis of the chemical composition of sorghum and chia flour allows us to note that, on average, the protein content in sorghum was in the range from 9.53 to 10.6 g, in chia varieties from 14.98 to 16.52 g, which is on average five, 8 g more. The data on the determination of fats show that in the hybrid of sorghum of Ukrainian selection, this indicator was 2.8 g, French 1.24 g, and American – 3.3 g, as for chia, this indicator is much higher and varies by varieties from 30, 12 to 30.71 g. Starch is the main component of flour and in sorghum; its mass fraction is more in the Prime hybrid 63.7 g, Lan 59 – 63.1 g and the smallest amount in Targga – 62.7 g. It has been determined that grain sorghum and chia flour has a high content of B vitamins, which act as coenzymes of a number of metabolic processes. In addition to the vitamins listed above, sorghum flour contains vitamins B9, B5, B6 as well. Chia varieties have high levels of micro- and microelements. Key words: flour, vitamins, microelements, proteins, fats, carbohydrates, celiac disease, sorghum, chia.

Whole grain gluten-free pastas and flatbreads: a review of USDA studies

2015 ◽  
Vol 52 (2) ◽  
pp. 116
Author(s):  
Talwinder Singh Kahlon ◽  
Mei-Chen Maggie Chiu
Keyword(s):  
Gluten Free ◽  
Whole Grain

Gluten-free Sourdough Wheat Baked Goods Appear Safe for Young Celiac Patients: A Pilot Study

2010 ◽  
Vol 51 (6) ◽  
pp. 777-783 ◽  
Author(s):  
Raffaella Di Cagno ◽  
Maria Barbato ◽  
Chiara Di Camillo ◽  
Carlo Giuseppe Rizzello ◽  
Maria De Angelis ◽  
...  
Keyword(s):  
Pilot Study ◽  
Gluten Free ◽  
Baked Goods

scholarly journals Teff, Buckwheat, Quinoa and Amaranth: Ancient Whole Grain Gluten-Free Egg-Free Pasta

2015 ◽  
Vol 06 (15) ◽  
pp. 1460-1467 ◽  
Author(s):  
Talwinder S. Kahlon ◽  
Mei-Chen M. Chiu
Keyword(s):  
Gluten Free ◽  
Whole Grain

scholarly journals Effect of freeze-thaw on the texture of gluten-free pie crust dough

2019 ◽  
Vol 7 (1-2) ◽  
pp. 98-102
Author(s):  
Judit Csonka ◽  
László Friedrich ◽  
Klára Pásztor-Huszár ◽  
Karina Hidas ◽  
Anna Visy ◽  
...  
Keyword(s):  
Great Influence ◽  
Rice Flour ◽  
The Other ◽  
Consumer Acceptance ◽  
Gluten Free ◽  
Frozen Food ◽  
Freeze Thaw ◽  
The Future ◽  
Before And After

Quick frozen food are becoming increasingly popular among consumers in the last decades. During the development of a quick frozen gluten-free pie crust dough product, the aim was to develop a dough that does not suffer any harmful changes after the freeze-thaw process. The texture is one of the most important sensorial properties, and has a great influence on consumer acceptance. Texture Analyser was used to measure the hardness and the brittleness of various doughs. A quick frozen pie crust dough should be easily cut, but non-crumbling after baking. The results showed that the hardness of a dough with 10% more rice flour was bigger than the other dough’s hardness and it became harder after the freeze-thaw process, while the other dough’s hardness have not changed during the process. The first dough was less brittle than the second dough, also before and after the freeze-thaw. In conclusion, the 1st dough is harder, so it is not more easy to cut than the 2nd dough. However, the first dough being less brittle allows cutting with less crumbs. Considering the expectations, in the future the first recipe should be used to make a fast-frozen pie crust dough product.

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