Development of healthier gluten-free chicken products coated with different cereal sources

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Müge Uyarcan ◽  
Emine Yayla ◽  
Deniz Akgül ◽  
Damla İşseven
Keyword(s):  
Wheat Flour ◽  
Control Group ◽  
Gluten Free ◽  
Free Products ◽  
Caloric Value ◽  
Content Type ◽  
Chickpea Flour ◽  
Yield Parameters ◽  
Range Test

PurposeAccording to the dietary needs of celiac people and very limited variety of commercially available foodstuff, the demand for gluten-free products is increasing every day. Keeping this in view, the present study aims to develop healthier gluten-free chicken products by using different cereal sources and to determine the effect of substitution of wheat flour with gluten-free flours on quality of chicken products.Design/methodology/approachBuckwheat, chickpea and rice flours were used as gluten-free flours for the production of chicken products. The physical (yield parameters, crust colour), chemical (proximate composition, caloric value, pH) and sensorial properties of coated chicken products were measured. Duncan's multiple range test and principles component analysis were performed.FindingsGluten-free flours were significantly effective on yield parameters, colour, moisture, protein, lipid and caloric value of the samples (p < 0.05). The results showed that gluten-free chicken products had better pickup, lighter appearance, higher cooking yield and moisture, lower cooking loss, oil absorption, lipid and caloric values compared to commercial wheat flour coated control. Regarding the overall impression rank sums, the panellists were more preferred gluten-free products than control group. The samples coated with chickpea flour were best rated by the panellists. The results of the study suggested that the use of chickpea coating flour could be best nutritionally and sensorially suitable option for producing gluten-free chicken product.Originality/valueThis study offers potential healthy alternatives to increase the variety of gluten-free products that celiac people desperately need today.

Availability and cost of gluten-free products in Moroccan supermarkets and e-commerce platforms

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Morad Guennouni ◽  
Noureddine El Khoudri ◽  
Aicha Bourrouhouate ◽  
Abderraouf Hilali
Keyword(s):  
Design Methodology ◽  
Cross Sectional Study ◽  
Gluten Free ◽  
Price Difference ◽  
Sectional Study ◽  
Cross Sectional ◽  
Free Products ◽  
Content Type ◽  
Diet Adherence

PurposeThe prevalence of celiac disease is increasing alarmingly. The only and effective treatment for this disease is a strict gluten-free diet Efforts have been made by industrialists to produce gluten-free products (GFPs); however, their low availability and high cost, compared to gluten-containing products (GCPs) still remain among the factors that cause gluten-free adherence failure. The objective of this survey is to compare the availability and cost of GFPs in supermarkets in two Moroccan cities, Marrakech and Casablanca, and on e-commerce platforms and see how they compare to GCPs.Design/methodology/approachThis is a cross-sectional study that targets supermarkets and e-commerce websites that sell GFPs food and their GCPs equivalents. The price of each product is recorded per 100 g.FindingsThe study surveys 271 GFPs and their 579 GCPs equivalents that were subsequently divided into six categories. The “GF Cookie and Cakes” category came on top of the list of products. GFPs were more available on e-commerce websites than at supermarkets in two Moroccan cities (p = 0.003). The GFPs are 364% (115–1309%) more expensive than their GCPs counterparts. Also, the authors recorded a significant price difference between GFPs sold in supermarkets and those sold on online.Originality/valueThis study reveals that labeled GFPs are less available and more expensive than their equivalents GCPs in Morocco. This affects GF diet adherence and quality of life of celiac patients. The patients who use GFPs need financial compensation from the national government.

scholarly journals TECHNOLOGY OF GLUTEN-FREE GINGERBREADS FROMSESAME FLOUR

2021 ◽  
Vol 38 (2) ◽  
pp. 85-93
Author(s):  
MEDVEDIEVA Anzhelika ◽  
ANTONYUK Iryna ◽  
GRABOVSKA Olena
Keyword(s):  
Chemical Composition ◽  
Wheat Flour ◽  
Control Sample ◽  
Rice Flour ◽  
Gluten Free ◽  
Organoleptic Evaluation ◽  
Free Products ◽  
Complete Replacement ◽  
Organoleptic Parameters

Background. Flour confectionery in Ukraine is in high demand, it’s made gluten-free mainly using corn and rice flour, rarely buckwheat. In our opinion, an inte­resting alternative to these types of flour will be to use sesame flour in the recipe and technology of gingerbread products, due to its convenience and unique taste. We have not found any research on the use of sesame flour in the technologies of gingerbread flour confectionery in available sources. The aim of this research is to scientifically substantiate and develop the techno­logy of gluten-free gingerbread with a complete replacement of wheat with sesame flour. Materials and methods. The object of research is the technology of gingerbread using gluten-free finely ground sesame flour. As a control sample, high-grade wheat flour was used for the preparation of children’s gingerbread by custard. The quality of gingerbread is determined according to DSTU 4187:2003 (State Stan­dards of Ukraine). Organoleptic evaluation of the samples was performed on a 5-point scale. The calculation of nutritional value (proteins, lipids, carbohydrates, dietary fiber), and the content of minerals is carried out according to the tables of chemical composition. Results. With the help of test doughs, it was found that in the recipe of children’s gingerbread it is possible to completely replace wheat flour with sesame and "dry perfume" (a mixture of spices) with nutmeg. According to organoleptic parameters of two types of gingerbread from wheat and sesame flour, the latter were less porous, but had a pleasant rich taste of sesame and nutmeg aroma. As a result, the identified shortcomings do not have a significant impact on the overall quality of gluten-free products. The technological scheme of preparation of "Sesame" gingerbreads with the use of sesame flour and nutmeg has been developed. The chemical composition, mineral content and energy value of control and deve­loped gingerbreads were calculated. The latter had better nutritional and biological value. Conclusion. The technology of gingerbread dough and gingerbreads with the use of sesame flour and nutmeg has been developed, which improves the organoleptic and physicochemical parameters of the new "Sesame" gingerbreads, makes their taste more expressive and enriches them with useful microelements. By replacing wheat flour with sesame, the finished products do not contain gluten and can be recommended to certain categories of consumers who suffer from diseases associated with wheat protein intolerance and allergy to it.

scholarly journals Influence of Oxalis tuberosa pregelatinized flour on rheological properties of gluten-free dough and quality of pan bread

2015 ◽  
Vol 1 (1) ◽  
Author(s):  
Salvador Espino-Manzano ◽  
S Espino-Manzano ◽  
Norma Güemes-Vera ◽  
N Güemes-Vera ◽  
Jorge Chanona-Pérez J
Keyword(s):  
Wheat Flour ◽  
Profile Analysis ◽  
Gluten Free ◽  
Free Products ◽  
Oxalis Tuberosa ◽  
Texture Profile ◽  
Pan Bread ◽  
The One ◽  
Home Consumption

Oxalis tuberosa (Ot) is a tuber of Andean origin used mainly for home consumption. The combination of flours and starches used for the production of gluten free products intended mainly for people with celiac disease. The texture properties of dough and bread are measured in the rheological tests texture profile analysis (TPA) and extensibility. Found that increased hardness parameter in the gluten-free dough compared to wheat flour increasing as pregelatinized Oxalis tuberosa (OtP) was added, contrary to the cohesiveness and springiness, diminishing and affected the quality of the final product structure and volume. The treatment supplemented with 10% (T2) of OtP was the one that took a closer control made with wheat flour (TTR) improved behaviour and properties of gluten-free controls (TGF) presenting a lower hardness and cohesiveness more. In the affective sensory evaluation were no significant differences (P> 0.05) between TTR and T2 were found.

scholarly journals Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4442
Author(s):  
Michela Costantini ◽  
Carmine Summo ◽  
Michele Faccia ◽  
Francesco Caponio ◽  
Antonella Pasqualone
Keyword(s):  
Bioactive Compounds ◽  
Dietary Fibre ◽  
Absorption Capacity ◽  
Nutritional Deficiencies ◽  
Structural Quality ◽  
Gluten Free ◽  
Food Industries ◽  
Chickpea Flour ◽  
Fresh Pasta

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.

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

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.

scholarly journals Evaluation of edna: arts and dance for older people

2016 ◽  
Vol 20 (1) ◽  
pp. 46-56 ◽  
Author(s):  
Ann Skingley ◽  
Stephanie De'Ath ◽  
Luci Napleton
Keyword(s):  
Quality Of Life ◽  
Mixed Methods ◽  
Older People ◽  
Statistical Significance ◽  
Small Scale ◽  
Control Group ◽  
Life Questionnaire ◽  
Content Type ◽  
Art Forms

Purpose – The purpose of this paper is to evaluate the impact on health and well-being of participation in dance and arts activities by older people living in the community. Design/methodology/approach – A small-scale, mixed methods research design comprising pretest-posttest evaluation of a three month dance and arts programme. Two groups of older people underwent physical measures and completed a self-report quality of life questionnaire. Written comments and interview data were also gathered. Findings – Physical tests (n=14) demonstrated improvements in posture, shoulder mobility and balance in both groups following the intervention, with some measures reaching statistical significance. Quality of life evaluations (n=21) also showed improvement, with the mental health subscale reaching statistical significance. Qualitative data showed that participants enjoyed the programme and felt physical, psychological and social benefits. Research limitations/implications – The research involved only a small sample of volunteers and a limited programme length which limits its generalisability. The absence of a control group means that causality cannot be inferred. Future research should extend recruitment to a wider geographical area and a longer intervention which includes a control group. Practical implications – Future arts interventions for older people should include consultation prior to, and throughout the project. Commissioners should consider supporting arts for health projects, building in additional funding for evaluative work. Originality/value – This study has added to the evidence base through combining art forms within a mixed methods framework, illustrating the interplay between the art forms, the outcomes and the potential role of social context.

Comparison of hypertensive outcomes after the implementation of self-management program for older adults with uncontrolled hypertension in Krabi, Thailand: a quasi-experimental study

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Saowaluck Sukpattanasrikul ◽  
Supreeda Monkong ◽  
Sirirat Leelacharas ◽  
Orapitchaya Krairit ◽  
Chukiat Viwatwongkasem
Keyword(s):  
Quality Of Life ◽  
Blood Pressure ◽  
Older Adults ◽  
Self Care ◽  
Self Management ◽  
Uncontrolled Hypertension ◽  
Control Group ◽  
Content Type ◽  
Care Behavior

PurposeThis study aims to examine the effects of a self-management program (SMP) on self-care behavior, blood pressure and quality of life among older adults with uncontrolled hypertension.Design/methodology/approachA quasi-experimental design with repeated measures was conducted in two primary care units in Krabi, Thailand. One hundred and fifty-six older adults with uncontrolled hypertension were selected based on the inclusion criteria and divided into experimental and control groups with 78 participants in each. The experimental group received the SMP, including the intervention related to the self-management process (from the 1st to 4th weeks) and a follow-up phase (from the 5th to 16th weeks). The control group received standard care. The outcomes were measured over time, including self-care behavior (baseline, 4th and 16th weeks), blood pressure (baseline, 4th, 8th, 12th and 16th weeks) and quality of life (baseline and 16th week).FindingsThe generalized estimating equations showed that the SMP, compared with the control group, statistically significantly improved self-care behavior (p < 0.001), decreased blood pressure (p < 0.001) and improved quality of life (p < 0.001) at the 16th week.Originality/valueThe SMP improved the self-care behavior, decreased blood pressure and improved the quality of life among older adults with uncontrolled hypertension. Registered nurses could administer this program for long-term benefits and help reduce the burden on primary care services.

Vitamin E ameliorates disturbances in testosterone pathway and sperm quality of male rats induced by the glycosides vicine and convicine of Vicia faba

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Khaled M.M. Koriem ◽  
Mahmoud S.S. Arbid
Keyword(s):  
Vitamin E ◽  
Vicia Faba ◽  
Sperm Quality ◽  
Treated Group ◽  
Male Rats ◽  
Control Group ◽  
Content Type ◽  
Paraffin Oil ◽  
Male Genital

Purpose This paper aims to design to evaluate the protective effect of vitamin E to ameliorate the disturbances in testosterone pathway and sperm quality of male rats induced by the glycosides vicine (V) and convicine (C) of Vicia faba. Design/methodology/approach Forty male albino rats were divided into five equal groups; control, paraffin oil, V (400 mg/kg) C (150 mg/kg)-treated group, vitamin E (100 mg/kg) + VC-treated group, and vitamin E (200 mg/kg) + VC-treated groups which injected intraperioneally (IP) with 0.5-ml saline, 0.5-ml paraffin oil,V (400 mg/kg) and C (150 mg/kg) of Vicia faba, vitamin E (100 mg/kg) + VC-treated groups, and Vitamin E(200 mg/kg) + VC-treated groups, respectively. Blood and testicular tissue were obtained after one month of the study. The male genital organs were calculated. Testosterone (Ts), luteinizing hormone (LH), follicle stimulating hormone (FSH), dehydroepiandrosterone sulfate (DHEA-SO4), sex hormone binding globulin (SHBG),?-glutamyl transpeptidase (?-GT), glucose-6-phosphate dehydrogenase (G6PD), 3ß-hydroxysteroid dehydrogenase (3ßHSD), lactate dehydrogenase (LDH), spermatozoa concentration, percent of mortality and abnormal sperms were evaluated. Findings The VC-treated group showed significant decrease (p < 0.01) in Ts, DHEA-SO4, G6PD, spermatozoa number and mortality percent, as well as, the male genital organs (testes, epidydemis, seminal vesicle, prostate and vasa deferentia) while significant increase (p < 0.01) was found in LH, FSH, SHBG, LDH, ?-GT, sperms monoclonal Ki-67, and abnormal spermatocytes levels compared with control group. Vitamin E co-injection with VC-treated group returned all these parameters to the normal values. The higher dose of vitamin E (200 mg/kg) was more effect than the lower dose (100 mg/kg). Originality/value Vicia faba contains V and C glycosides. The V and C glycosides in Vicia faba are hydrolyzed by intestinal microflora to aglycones divicine and isouramil, respectively. Divicine and isouramil are highly reactive compounds generating free radicals where divicine and isouramil are the main factors of favism. The V and C glycosides induced disturbances in testosterone pathway and sperm quality of male rats and vitamin E ameliorates these disturbances.

Quality-of-life assessment in patients who had been surgically treated for cerebellar pilocytic astrocytoma in childhood

2002 ◽  
Vol 96 (2) ◽  
pp. 229-234 ◽  
Author(s):  
Alfredo Pompili ◽  
Marco Caperle ◽  
Andrea Pace ◽  
Valerio Ramazzotti ◽  
Laura Raus ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Life Experience ◽  
Well Being ◽  
Complete Recovery ◽  
Life Assessment ◽  
Control Group ◽  
Karnofsky Performance Scale ◽  
Content Type ◽  
Fine Print

Object. After radical surgery for childhood cerebellar astrocytomas, patients are considered to be cured. Long-term follow up demonstrates that these patients survive, with most of them leading a normal life. The study reported here was aimed at assessing the quality of life (QOL) of these adults, which is defined as a person's sense of well-being, as derived from his or her current experience of life as a whole. Methods. Twenty patients who had undergone surgery between 1970 and 1985 were enrolled in the study. In four patients ventriculoperitoneal shunts were in place; two of these patients had required more than six shunt revisions. At present, all patients have clear neuroimaging studies and their Karnofsky Performance Scale (KPS) scores are as follows: 70 in three, 80 in seven, 90 in six, and 100 in four. A QOL questionnaire was administered to the patients and to a control group consisting of 20 healthy volunteers of matching age and sex. The chi-square test was applied to compare patients and controls. Traditional questions on the level of education, work, whether the patients have their own families, and whether they possessed a driver's license were asked at the end of the questionnaire. In all the dimensions assessed except one (sex life), the difference between patients and control volunteers was significant, socializing and adolescence being the most striking ones. This was also true when the three patients with the lowest KPS scores and the worst QOL results were excluded. Conclusions. By traditional standards, these patients appear to fare quite well. Nevertheless, their self-reported life experience is unsatisfying when compared with the control group. The authors conclude that psychosocial factors are critical to complete recovery and the QOL of children who undergo successful operations for benign cerebellar astrocytoma.

Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour

2014 ◽  
Vol 10 (3) ◽  
pp. 467-472 ◽  
Author(s):  
Mohammad Rostamian ◽  
Jafar M. Milani ◽  
Gisoo Maleki
Keyword(s):  
Physical Properties ◽  
Hydroxypropyl Methylcellulose ◽  
Bread Quality ◽  
Gluten Free ◽  
Micro Structure ◽  
Corn Flour ◽  
Chickpea Flour ◽  
Crumb Firmness

Abstract The quality of gluten-free bread made using chickpea flour and corn flour at different proportions, together with 3% (w/w) hydroxypropyl methylcellulose (HPMC) was studied. For this purpose, physical properties, crumb firmness, and micro-structure were determined. The results of these tests showed that gluten-free bread quality had been significantly improved as the concentration of chickpea flour increased. Based on the results of all performed experiments, it was concluded that the formulation containing 20% corn flour and 80% chickpea flour had the greatest effect on improving quality of the gluten-free bread.

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