Technological Evaluation of High Fiber And Gluten-Free Breads Made With Teff (Eragrostis tef) and Associated Flours

Abstract Objectives This study aimed to evaluate technological parameters of high fiber and gluten-free breads made with teff (Eragrostis tef) and associated flours. Methods Four formulations were evaluated: T1, without teff (100% wheat flour- standard); T2, with 100% teff flour; T3, with 75% teff flour, 12.5% rice flour, and 12.5% cassava starch, and T4, with 50% teff flour, 25% rice flour, and 25% cassava starch. Hardness was verified using a texturometer TA.XT plus and a cylindrical probe with a 36 mm radius, by compressions performed on 12 slices of 2 cm thick and three replicates. The maximum force was determined in the first compression cycle and defined from the following conditions: cylindrical texturometer, maximum test speed of 4.0 mm/s; minimum test speed of 0.01 mm/s; rupture distance of 0.001 mm. The other rheological parameters such as: elasticity, cohesiveness, resilience, chewiness and gumminess were calculated. The results were evaluated through analysis of variance, followed by Tukey test, 5%, SPSS Statistics, version 21.0. Results The crust hardness in T1 was significantly (F = 33.09; p < 0.0001) higher (188g, force) than the other samples: T2 (48 g, force), T3 (40g, force) and T4 (59g, force), which were comparable to each other. Regarding crumb hardness it was observed that T1 showed significant (F = 6.20; p < 0.05) higher hardness compared to T3 (1681 g, force) and T4 (1716 g, force) and was comparable to T2 (2188g, force). The crumb elasticity was significantly (F = 27.0, p < 0.0001) higher in T2 (1.10 mm), T3 (1.10 mm) and T4 (1.10 mm) compared to T1 (1.07 mm). Cohesiveness was the unique rheological parameter that it was observed to change among the breads made with teff. The crumb resilience, chewiness and gumminess were significantly higher in T1 (F = 16.31, p < 0.05; F = 25.69, p < 0.0001; F = 29.04, p < 0.0001, respectively) than bread samples with teff. In relation to pH results it can be observed that T1 (5.8) was significantly more acid (F = 95.4, p < 0.0001), than the other samples. Conclusions Teff has shown promising behavior as a new ingredient in food formulation in order to face the worldwide increasing celiac disease. The results suggest that it is possible to develop new gluten-free bakery products using teff flour without decreasing technological quality. Funding Sources We are grateful to UFRGS, CNPq and CAPES for providing scholarship to our researchers.

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

Review on Agriculture and Rural Development ◽

10.14232/rard.2018.1-2.98-102 ◽

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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Influence of binary mixtures of cassava starch and rice flour on the chemical and sensory characteristics of gluten-free bread

Research Society and Development ◽

10.33448/rsd-v10i3.13120 ◽

2021 ◽

Vol 10 (3) ◽

pp. e13910313120

Author(s):

Juliana Nadal ◽

Suelen Ávila ◽

Larissa Boing ◽

Mariana Milani Pereira ◽

Diomar Augusto de Quadros ◽

...

Keyword(s):

Protein Content ◽

Specific Volume ◽

Sensory Quality ◽

Desirability Function ◽

Rice Flour ◽

Cassava Starch ◽

Physicochemical Analysis ◽

Gluten Free ◽

Sensory Panel ◽

Research Findings

In this study, response surface methodology based on simplex- centroid design was used to optimize the gluten-free bread formulation with rice flour and cassava starch as independent variables. Bread formulations were evaluated by physicochemical analysis and descriptive sensory analysis encompassing appearance, structure, texture, and aroma parameters by a trained sensory panel. The five formulations composition showed statistical differences concerning aw, lipid and protein content. Carbohydrate was significantly correlated with specific volume and lipids with protein. Overall, rice flour's addition improved lipid and protein, whereas further rises in cassava starch allowed developing bread with higher specific volume and sensory scores. The optimum combinations of the variables to maximize scores of porosity, texture, elasticity, and protein content, should be obtained with 51.75% of rice flour and 48.25% of cassava starch. The use of the simplex-centroid design and the response desirability function in the optimization was useful for evaluating the influence and potential of the binary mixture of rice flour and cassava starch on the sensory quality and chemical characteristics of gluten-free bread. These research findings open the scope for further investigation of rice flour and cassava starch and their useful application in gluten-free bread processing.

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Physical and Sensorial Evaluation of Breads Prepared with Teff Flour (Eragrostis tef) Associated with Whey Protean and Cassava Starch

Current Developments in Nutrition ◽

10.1093/cdn/nzaa052_029 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 760-760

Author(s):

Marina Komeroski ◽

Aline Joaquim ◽

Raísa Homem ◽

Viviani de Oliveira

Keyword(s):

Whey Protein ◽

Wheat Flour ◽

Block Design ◽

Experimental Treatment ◽

Cassava Starch ◽

Eragrostis Tef ◽

Physical Parameters ◽

Physical Analysis ◽

Gluten Free ◽

Significant Difference

Abstract Objectives Prepare breads with teff flour, whey protein and cassava starch and whey protein; Evaluate them physically and sensorially and compare with the standard wheat flour treatment. Methods This is an experimental study in which samples of breads were prepared and evaluated in the Laboratories of Dietetic Technique of Federal University of Rio Grande do Sul (UFRGS). For gluten-free formulations, a properly sanitized production area and utensils with no contact with wheat flour were used. For the physical analysis of the samples, a completely randomized design (CRD) was used while, for the sensorial analyzes, the randomized block design (RBD) was used. Results The results show that in relation to the physical parameters, there was a statistically significant difference in those treatments that contained whey protein in its formulation. In the sensory evaluation, even if it does not exceed the standard treatment, the treatment with 10% whey protein was the best evaluated experimental treatment. Conclusions The use of whey protein associated with teff flour and cassava starch is shown to be a good alternative to improve physical quality and sense of gluten-free bakery products. Funding Sources The research was funded by the authors themselves.

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Physico-Chemical and Sensory Evaluation of Gluten-Free Cakes Made with Teff (Eragrostis tef)

Current Developments in Nutrition ◽

10.1093/cdn/nzaa052_036 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 767-767

Author(s):

Viviani Oliveira ◽

Raquel Haas ◽

Marina Komeroski ◽

Raísa Homem ◽

Helena Schmidt ◽

...

Keyword(s):

Sensory Analysis ◽

Purchase Intention ◽

Rice Flour ◽

Cassava Starch ◽

Eragrostis Tef ◽

Promising Alternative ◽

Before And After ◽

Acceptance Rates ◽

Hedonic Scale ◽

Micro Systems

Abstract Objectives The objective of this work was to elaborate cakes with different percentages of teff, to determine chemical, physical and sensory characteristics to evaluate teff flour potential in cakes. Methods Cakes formulations were compared: T1 – 100% teff flour, T2 – 75% teff flour, 12,5% rice flour, 12,5% cassava starch, T3 – 50% teff flour, 25% rice flour, 25% cassava starch and T4 – 25% teff flour, 37,5% rice flour, 37,5% cassava starch. Proximate composition was evaluated. All treatments had their height and weight analyzed before and after baking. Weight loss was calculated by weight difference before and after baking and yield was measured after baking and divided by the weight of the raw dough before baking. Cakes crust and crumb colors were determined using a colorimeter and expressed by luminosity (L), chromaticity (a* and b*) and firmness was evaluated using the Stable Micro Systems texturometer. All the analyses were performed in triplicate. 60 non-celiac judges of both genders were randomly and voluntarily recruited from the University and evaluated acceptability and purchase intention, according to the hedonic scale. The results were evaluated by variance analysis and the means compared by Tukey test (P ≤ 0.05). For sensory analysis this study was approved by ethics Committee and received protocol n° 63,481,317.0.0000.5347. Results The results showed that higher percentages of teff increased total levels of ash and did not alter the protein content. In the physical analyses, the highest concentrations of teff did not alter after-baking height, before and after baking weight, yield, and also, color and luminosity of cakes crumb. About sensory analysis the attributes appearance, color and odor did not show significantly difference among the treatments. Treatment T1 was the one that received the lowest mean (5.03), which according to the hedonic scale would be “I did not like it nor did I dislike it”. Regarding the purchase intention, the different treatments of processed cakes, did not show significantly difference between treatments T3 and T2 (3.25 and 3.08 - “I doubt if I would buy”). The treatments T2, T3 and T4 obtained acceptance rates higher than 70%. Conclusions The use of teff flour in cakes could be a promising alternative for celiac people and those cannot consume gluten. Funding Sources To Universidade Federal do Rio Grande do Sul for financial support.

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Preference mappings for gluten-free chocolate cookies

Nutrition & Food Science ◽

10.1108/nfs-11-2015-0139 ◽

2016 ◽

Vol 46 (3) ◽

pp. 374-387 ◽

Cited By ~ 4

Author(s):

Tatiane Ferreira da Silva ◽

Ana Carolina Conti-Silva

Keyword(s):

Wheat Flour ◽

Design Methodology ◽

Rice Flour ◽

Cassava Starch ◽

Soy Flour ◽

Gluten Free ◽

Colour Intensity ◽

Content Type ◽

Sensory Acceptability ◽

Instrumental Texture

Purpose The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies. Design/methodology/approach Chocolate cookies with wheat flour, rice flour, whole soy flour and cassava starch were produced, and compared to a commercial chocolate cookie regarding to physical properties and sensory acceptability. Findings The chocolate cookie made with rice flour instead of wheat flour was as liked as the cookie with wheat flour, and the greater acceptability scores received by the rice flour cookies correlated with less colour intensity and a lower specific volume thereof. The cookie with cassava starch stood out because of the intensities of its parameters, its more intense colour, and its acceptability scores among the consumers. The cookie with whole soy flour had lower sensory acceptability scores, and the commercial cookie stood out for its high cutting force (instrumental texture). Originality/value Celiac consumers desire products with adequate sensory characteristics. This study presents a new gluten-free product, the chocolate cookie made with rice flour, that has the potential to be produced, as this product is as accepted as a cookie made with wheat flour, and even more accepted than a commercial one also made with wheat flour. Therefore, this study offers subsidies for improving the diet of celiac consumers.

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Effect of glucomannan and xanthan gum proportion on the physical and sensory characteristic of gluten-free bread

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/924/1/012028 ◽

2021 ◽

Vol 924 (1) ◽

pp. 012028

Author(s):

A Sutrisno ◽

S S Yuwono ◽

I Ikarini

Keyword(s):

Wheat Flour ◽

Specific Volume ◽

Xanthan Gum ◽

Raw Materials ◽

Rice Flour ◽

Cassava Starch ◽

Raw Material ◽

Bread Quality ◽

Gluten Free ◽

Crumb Firmness

Abstract The increasing consumption of white bread causes the demand for raw materials, especially wheat flour to be increased. Whereas the availability of wheat as wheat flour raw material still depends on import supply. Gluten-free bread processing, which is not depending on wheat flour, is necessary to suppress excessive wheat import. As alternatives, flour derived from cereals and tubers, such as rice, corn, potato, and cassava, can be used in bread processing. The absence of gluten from the bread composition results in pale, less fluffy bread and firm crumb, and therefore it is necessary to modify the batter to improve gluten-free bread quality. This research aims to know the effect of the supplement of hydrocolloids glucomannan and xanthan gum on gluten-free batter properties and bread quality. Breads were made of rice flour, potato flour, corn and cassava starch. Batter consistency, bread specific volume (SV), crumb analysis, crust colour, crumb firmness, firmness, cohesiveness and panellists’ preference were determined. This study showed that the combination of xanthan gum: glucomannan on proportion 0.75:0.25 was the highest batter consistencies, highest specific volume, lower firmness, highest cohesive, and most preferred by panellists.

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Optimization of Gluten-Free Bread Prepared from Cornstarch, Rice Flour, and Cassava Starch

Journal of Food Science ◽

10.1111/j.1365-2621.2002.tb11420.x ◽

2002 ◽

Vol 67 (1) ◽

pp. 416-419 ◽

Cited By ~ 96

Author(s):

H.D. Sanchez ◽

C.A. Osella ◽

M.A. Torre

Keyword(s):

Rice Flour ◽

Cassava Starch ◽

Gluten Free

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Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen

Applied Sciences ◽

10.3390/app11146617 ◽

2021 ◽

Vol 11 (14) ◽

pp. 6617

Author(s):

Maëlys Brochard ◽

Paula Correia ◽

Maria João Barroca ◽

Raquel P. F. Guiné

Keyword(s):

Wheat Flour ◽

Nutritional Composition ◽

Cooking Time ◽

The Other ◽

Physical Characterization ◽

Chemical Analyses ◽

High Fiber ◽

Chestnut Flour ◽

Cooking Yield

This work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and powdered pollen (5–20%), either separately or in combination, as well as the characterization of the products obtained. To this, a physical characterization was carried out (analyzing texture and color), complemented with chemical analyses to determine the nutritional composition. Results showed that adding chestnut flour over 40% to wheat-flour pasta shortened optimum cooking time and lowered cooking yield, and the addition to pasta prepared with wheat flour and eggs maintained approximately constant the cooking yield. Additionally, the incorporation of pollen powder (up to 20%) in pasta prepared with wheat flour and water or fresh egg shortened the cooking time and cooking yield, in both fresh and dried pasta. The most suitable percentages of the new ingredients were 50% for chestnut and 10% for pollen. Comparing with the control pasta recipe (wheat flour and egg), the addition of chestnut flour (50%) or pollen powder (10%) increased stickiness, adhesiveness and the darkening of the final product (fresh or dried) but maintained the firmness of the pasta. The cooking of fresh or dried pasta enriched with both ingredients turned the pasta clearer and slightly stickier. On the other hand, the addition of chestnut flour and pollen powder in pasta formulation delivered a nutritionally balanced product with high fiber, vitamins and minerals. Overall, chestnut flour and powdered pollen represent promising ingredients for the development of functional fresh and dried pasta formulations.

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