Cooking and sensorial quality, nutritional composition and functional properties of cold-extruded rice/white bean gluten-free fettuccine fortified with whole carob fruit flour

SummaryCereals and legumes offer many nutritional benefits, and should therefore be consumed widely. In particular, legume consumption is very low in northern countries. Although many species of cereals, pseudocereals and legumes are available for human nutrition, today only a limited range of them is used in larger amounts. Wheat, rice and maize are dominating the cereal sector and beans, chickpeas and peas are the most produced legumes. Specialty cereals (e.g., colored varieties), pseudocereals (amaranth, quinoa, buckwheat) and legumes show great potential for the development of new food products due to their good nutritional composition and different functional properties.

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The Effect of Spinach Powder and Egg-Shell Powder on Physicochemical and Edible Qualities of Gluten-Free Cake

Journal of Nutrition and Food Security ◽

10.18502/jnfs.v5i1.2315 ◽

2020 ◽

Author(s):

Sahar Asghari-pour ◽

Mohammad Noshad ◽

Behzad Nasehi ◽

Parisa Ghasemi

Keyword(s):

Moisture Content ◽

Functional Properties ◽

Mineral Content ◽

Desirability Function ◽

Nutritional Composition ◽

Total Phenol ◽

Gluten Free ◽

A Value ◽

Egg Shell ◽

Shell Powder

Background: Replacement of the gluten is one of the challenging issues in the food industry, since producing nutritious and functionally acceptable gluten-free foods is difficult. The cake is a cereal-based product that attracts the consumers due to its various flavors, long shelf-life, and relatively low cost. Considering the competition in markets and the increased demand for functional and natural products, efforts have been made to improve nutritional and functional properties of the cakes by modifying their nutritional composition. Methods: In this research, the effect of spinach powder (0-30 %) and egg-shell powder (0-7%) was evaluated on physical characteristics (density, porosity, color, texture properties) and functional properties (Total phenol, DPPH, Ash, moisture content, crude fiber, Mineral content) of gluten free-cake. Results: The results indicated that increasing spinach powder reduced L* value, a* value, porosity, and hardness, while it increased the moisture content, density, ash, mineral content, total phenol, antioxidant activity, total fiber, and overall acceptance. Increase of the egg-shell powder increased moisture content, a* value, total phenol and was decreased overall acceptance. On desirability function method, gluten-free cakes formulated with 11.78% of spinach powder and 4% of egg-shell powder had the most and desired physicochemical quality. Conclusion: Overall, the results indicated that spinach powder and eggshell powder could offer promising sources for improving the functional properties and acceptability of gluten-free cakes.

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Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects

Foods ◽

10.3390/foods10061213 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1213

Author(s):

Elena Martínez ◽

Rita García-Martínez ◽

Manuel Álvarez-Ortí ◽

Adrián Rabadán ◽

Arturo Pardo-Giménez ◽

...

Keyword(s):

Nutritional Value ◽

Nutritional Composition ◽

Elastic Behavior ◽

Gluten Free ◽

Free Products ◽

Consumer Evaluations ◽

Health Promoting ◽

Seed Flours ◽

Good Vehicle ◽

Interesting Alternative

Cookies, which form the largest category of bakery snacks, are considered a good vehicle to introduce nutrients into the diet. In this study, to increase the nutritional value of traditional commercial cookies, wheat flour was substituted with defatted flours made from flax, sesame, chia, and poppy, which are byproducts of the oil extraction industry. The differences in the technological properties, nutritional composition, and consumer acceptance of the reformulated cookies were evaluated. The results show that the wheat cookies used as the control showed a more elastic behavior than the cookies elaborated with defatted seed flours, which showed a greater tendency to crumble. The use of defatted seed flours yielded cookies with a higher content of protein and fiber, and a lower content in carbohydrates than the wheat cookies. Consumer evaluations for the sesame and flax cookies were similar to those for the traditional wheat cookies, with positive assessments on all of the parameters evaluated. On the other hand, the cookies elaborated using chia and poppy flours received the least positive evaluations from consumers. Thus, the use of some defatted seed flours, mainly flax and sesame, is proposed as an interesting alternative to produce health-promoting cookies in order to cover the current demand for gluten-free products.

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The Level of Processing, Nutritional Composition and Prices of Canadian Packaged Foods and Beverages with and without Gluten-Free Claims

Nutrients ◽

10.3390/nu13041183 ◽

2021 ◽

Vol 13 (4) ◽

pp. 1183

Author(s):

Laura Vergeer ◽

Beatriz Franco-Arellano ◽

Gabriel B. Tjong ◽

Jodi T. Bernstein ◽

Mary R. L’Abbé

Keyword(s):

Linear Models ◽

Saturated Fat ◽

Nutritional Composition ◽

Gluten Free ◽

Food Label ◽

Nutrient Contents ◽

Logistic Regression Models ◽

University Of Toronto ◽

Information Program ◽

Label Information

Little is known about the healthfulness and cost of gluten-free (GF) foods, relative to non-GF alternatives, in Canada. This study compared the extent of processing, nutritional composition and prices of Canadian products with and without GF claims. Data were sourced from the University of Toronto Food Label Information Program (FLIP) 2013 (n = 15,285) and 2017 (n = 17,337) databases. Logistic regression models examined the association of NOVA processing category with GF claims. Calorie/nutrient contents per 100 g (or mL) were compared between GF and non-GF products. Generalized linear models compared adjusted mean prices per 100 g (or mL) of products with and without GF claims. The prevalence of GF claims increased from 7.1% in 2013 to 15.0% in 2017. GF claims appeared on 17.0% of ultra-processed foods, which were more likely to bear GF claims products than less-processed categories. Median calories and sodium were significantly higher in GF products; no significant differences were observed for saturated fat or sugars. Compared to non-GF products, adjusted mean prices of GF products were higher for 10 food categories, lower for six categories and not significantly different for six categories. Overall, GF claims are becoming increasingly prevalent in Canada; however, they are often less healthful and more expensive than non-GF alternatives, disadvantaging consumers following GF diets.

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Effect of partial substitution of soybean flour with cricket flour on the nutritional composition, in vitro-protein digestibility and functional properties of complementary porridge flour

International Journal of Tropical Insect Science ◽

10.1007/s42690-021-00629-x ◽

2021 ◽

Author(s):

Danstone Ochieng Aboge ◽

Mary Akinyi Orinda ◽

Silvenus Ochieng Konyole

Keyword(s):

Functional Properties ◽

Protein Digestibility ◽

Nutritional Composition ◽

Partial Substitution ◽

In Vitro Protein Digestibility ◽

Soybean Flour ◽

Vitro Protein

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Effects of adding cherry laurel (Laurocerasus officinalis) on some physicochemical and functional properties and sensorial quality of tarhana

Quality Assurance and Safety of Crops & Foods ◽

10.3920/qas2012.0155 ◽

2013 ◽

Vol 5 (4) ◽

pp. 347-355 ◽

Cited By ~ 7

Author(s):

Z. Tarakci ◽

M. Anil ◽

I. Koca ◽

A. Islam

Keyword(s):

Functional Properties ◽

Sensorial Quality ◽

Cherry Laurel ◽

Physicochemical And Functional Properties

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Nutritional composition, functional properties and sensory evaluation of breads based on blends of orarudi (Vigna sp) and wheat flour

Scientific Research and Essays ◽

10.5897/sre2014.6104 ◽

2014 ◽

Vol 9 (24) ◽

pp. 1119-1026 ◽

Cited By ~ 1

Author(s):

U. S. Onoja, ◽

P. I. Akubor, ◽

Ivoke Njoku ◽

C. I Atama, ◽

G. C. Onyishi, ◽

...

Keyword(s):

Sensory Evaluation ◽

Wheat Flour ◽

Functional Properties ◽

Nutritional Composition

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Design of new gluten-free extruded rice snack products supplemented with fresh vegetable pulps: the effect on processing and functional properties

International Agrophysics ◽

10.31545/intagr/132121 ◽

2021 ◽

Vol 35 (1) ◽

pp. 41-60

Author(s):

Katarzyna Lisiecka ◽

Agnieszka Wójtowicz ◽

Abdallah Bouasla ◽

Kamila Kasprzak

Keyword(s):

Functional Properties ◽

Gluten Free ◽

Fresh Vegetable ◽

Snack Products

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Trends in the use of gluten-free claims on Canadian food labels between 2013–2017 and assessment of their nutritional quality

Proceedings of The Nutrition Society ◽

10.1017/s0029665120005303 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Beatriz Franco-Arellano ◽

Gabriel B. Tjong ◽

Mary R. L'Abbé

Keyword(s):

Nutritional Quality ◽

Meat Products ◽

Saturated Fat ◽

Nutritional Composition ◽

Gluten Free ◽

Food Labels ◽

Food Label ◽

Chi Square ◽

Food Category ◽

Cross Sectional

AbstractGluten-free claims (GFC) on food labels are becoming popular despite the fact that 1% and 6% of the population have celiac disorder or gluten sensitivity, respectively. A previous Canadian study found that GFC were displayed on 8% of food labels; however, certain food categories (e.g., snacks, meat products) were among the ones carrying most GFC. This study aimed to assess trends in the use of GFC on Canadian food labels in top food categories carrying GFC from 2013 to 2017 and to determine the nutritional quality between products with and without GFC.This study was a repeated cross-sectional analysis of the University of Toronto Food Label Information Program 2013–2017. GFC were identified by systematically reviewing the photographs of food labels (n = 9,179) in seven food categories previously identified as carrying larger proportions of GFC: 1) desserts; 2) desserts toppings and fillings; 3) meat products; 4) nuts and seeds; 5) sauces and dips; 6) snacks; and 7) soups. GFC were coded as present, if a gluten-free declaration or symbol was made on package, otherwise products were coded as claim absent. Proportions of products displaying GFC were calculated overall and by food category. Mean contents of saturated fat (g per 100g/ml), sodium (mg per 100g/ml) and sugar (g per 100g/ml) were calculated for products with and without GFC. Chi-square and Mann-Whitney-Wilcoxon tested differences in proportions and mean contents of those nutrients between years.Results showed that among these categories, GFC have significantly increased from 11% in 2013 to 23% in 2017 (p < 0.001). At a category level, snacks had the greatest increase of GFC as their prevalence doubled (15% to 33%, p < 0.001), followed by nuts and seeds (12% to 27%, p < 0.001) and meat products (15% to 28%, p < 0.001), respectively for 2013 and 2017. The proportion of GFC in dessert toppings and fillings remained constant (16% in 2013 and 14% in 2017, p = 0.74). When the nutritional composition was examined, results were mixed: in dessert toppings and filling, meat products and, nuts and seeds, products with GFC had higher contents of saturated fat, sodium and sugar in comparison to their counterpart without claims, whereas the opposite was true for foods within desserts, sauces and dips, snacks, and soups categories (p < 0.001 for all nutrients, except for saturated fat in nuts and seeds). In conclusion, prevalence of GFC has doubled in the Canadian food supply; such claims are not indicative of better nutritional composition.

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