Amaranth flour, cassava starch and cassava bagasse in the production of gluten-free pasta: technological and sensory aspects

Amaranth-oat composites were developed using gluten free amaranth flour containing essential amino acids and minerals with oat products containing β-glucan, known for lowering blood cholesterol. Amaranth flour and oat bran concentrate (OBC) composites (1:4) were processed using different technologies, including dry mixing, baking, steaming, cold wet blending, and high speed homogenizing (Polytron PT6000) with cold water or hot water. The results showed that water holding capacities, pasting, and rheological properties were dramatically increased by wet blending, Polytron with cold water, and Polytron with hot water followed by drum drying. The processing procedures created dissimilar physical properties that will enhance the application of ancient grains and oat for functional foods that are suitable for people who are gluten-intolerant. In addition, the dietary fiber contents of composites were increased by the incorporation of OBC. The composites can be inexpensively prepared and processed. The new healthful products will be affordable for people who suffer from celiac disease or gluten-intolerant. These innovative gluten-free functional food products will help millions of gluten sensitive consumers enjoy heart-healthy functional foods.

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Comparative Analysis of the Glycemic Index of Amaranth and Other Gluten-Free Products

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2019-4-629-634 ◽

2019 ◽

pp. 629-634

Author(s):

Sergey Urubkov ◽

Svetlana Khovanskaya ◽

Stanislav Smirnov

Keyword(s):

Glycemic Index ◽

Raw Materials ◽

Type I Diabetes ◽

Type I ◽

Gluten Free ◽

Colloidal Solutions ◽

Free Products ◽

Gluten Intolerance ◽

Amaranth Grain ◽

Amaranth Flour

Introduction. For patients with gluten intolerance, diet therapy is the main method of treatment. However, gluten-free diets are found lacking in many important components. Children that fail to consume neccessary nutrients or have problems with their absorption tend to be physically retarded. Gluten-free diet may increase the risk of autoimmune diseases, especially type I diabetes. Therefore, products for children with celiac diseases should be both gluten-free and have adequate bioavailability of carbohydrates. This article features the chemical composition of amaranth, the geometric structure of starch grains, and its effect on the formation of colloidal solutions. It also compares the glycemic index (GI) of amaranth with other gluten-free grains, i.e. rice, buckwheat, and corn. Study objects and methods. The research featured native amaranth grain (Amaranthus cruentus) (Mexico), puffed amaranth kernels (Mexico), and coarse granular amaranth flour (Mexico). Results and discussion. Amaranth grain contains 12.5–23% of protein, 50.7–77.0% of carbohydrates, 6.0–8.0% of lipids, 10.5–18.3% of dietary fiber, and 2.5–3.5% of minerals. The GI of amaranth and its products were compared with similar values of other glutenfree crops, namely rice, buckwheat, and corn. Amaranth grain and its products demonstrated a higher GI, if compared with other gluten-free grain raw materials. The GI of amaranth grain was 87, the GI of the puffed amaranth kernels was 101, and the GI of the coarse granular amaranth flour was 97. Amaranth starch is easy to digest, which is mainly due to the high content of amylopectin (88 to 98%), since amylopectin breaks down faster than amylose. The relatively small size of starch granules (1.5–3.0 microns) increases the attack capacity of enzymes. These properties make amaranth starch glycemic, or low-resistant, which means that amaranth is easily digested and possesses stability to retrogradation. Conclusion. The unique nutritional and functional properties of amaranth gluten-free products can significantly improve the diet of children with gluten intolerance. However, amaranth starch and its products have a high GI. Hence, it is necessary to control the percentage of these components in formulations and be careful with the selection of additional components and their impact on the total GI.

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Physical and sensory quality of gluten-free spaghetti processed from amaranth flour and potato pulp

LWT ◽

10.1016/j.lwt.2015.07.067 ◽

2016 ◽

Vol 65 ◽

pp. 128-136 ◽

Cited By ~ 19

Author(s):

Gilsimeire Morais Bastos ◽

Manoel Soares Soares Júnior ◽

Márcio Caliari ◽

Andressa Louise de Araujo Pereira ◽

Carla Cristina de Morais ◽

...

Keyword(s):

Sensory Quality ◽

Gluten Free ◽

Potato Pulp ◽

Amaranth Flour

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Preparation and Characterisation of Thermoplastic Starches from Cassava Starch, Cassava Root and Cassava Bagasse

Macromolecular Symposia ◽

10.1002/masy.200551133 ◽

2005 ◽

Vol 229 (1) ◽

pp. 266-275 ◽

Cited By ~ 25

Author(s):

Eliangela de Morais Teixeira ◽

Alessandra Luzia Da Róz ◽

Antonio José Felix de Carvalho ◽

Antonio Aprigio da Silva Curvelo

Keyword(s):

Cassava Starch ◽

Cassava Root ◽

Cassava Bagasse

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Cassava bagasse cellulose nanofibrils reinforced thermoplastic cassava starch

Carbohydrate Polymers ◽

10.1016/j.carbpol.2009.04.034 ◽

2009 ◽

Vol 78 (3) ◽

pp. 422-431 ◽

Cited By ~ 253

Author(s):

Eliangela de M. Teixeira ◽

Daniel Pasquini ◽

Antônio A.S. Curvelo ◽

Elisângela Corradini ◽

Mohamed N. Belgacem ◽

...

Keyword(s):

Cellulose Nanofibrils ◽

Cassava Starch ◽

Cassava Bagasse

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The use of amaranth and non-steamed buckwheat in gluten-free products

10.18411/lj-06-2021-55 ◽

2021 ◽

Vol 74 (2) ◽

pp. 57-60

Author(s):

S.A Urubkov

Keyword(s):

Total Content ◽

Ash Content ◽

High Grade ◽

Gluten Free ◽

Free Products ◽

High Protein Content ◽

Gluten Intolerance ◽

Amaranth Flour ◽

Valuable Compounds ◽

Buckwheat Flour

The diet of children with gluten intolerance should include a sufficient amount of gluten-free grain-based products that provide children with carbohydrates, including dietary fiber, vegetable proteins, fats, B vitamins, and mineral matters. This study is aimed at studying the content of the main food substances (proteins, fats, carbohydrates, as well as the total content of mineral matters, expressed by the parameter – ash content) in amaranth flour and flour from native buckwheat. Studies have shown that amaranth flour has a high protein content-13.4%, lipids-5.1%, and ash content - 2.8%. Flour from native buckwheat contains protein-7.5%, lipids-3.6%, the ash content of buckwheat flour was 1.4%. The carbohydrate content of both samples is approximately at the same level of 56-58%. Specialized products made from amaranth and buckwheat can become a source of deficient macro-and microelements, high-grade protein and other biologically valuable compounds.

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

Current Developments in Nutrition ◽

10.1093/cdn/nzab044_019 ◽

2021 ◽

Vol 5 (Supplement_2) ◽

pp. 588-588

Author(s):

Raisa Homem ◽

Cristina Proserpio ◽

Camilla Cattaneo ◽

Fernanda Rockett ◽

Helena Schmidt ◽

...

Keyword(s):

Rice Flour ◽

Cassava Starch ◽

The Other ◽

Eragrostis Tef ◽

Rheological Parameters ◽

Rheological Parameter ◽

Gluten Free ◽

Technological Parameters ◽

High Fiber ◽

Test Speed

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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The effect of amaranth flour on the content of the main nutrients in gluten-free cookies

Backing in Russia ◽

10.37443/2073-3569-2021-1-2-30-35 ◽

2021 ◽

Vol 1 (2) ◽

pp. 30-35

Author(s):

S.A. Urubkov ◽

◽

S.S. Khovanskaya ◽

S.O. Smirnov ◽

◽

...

Keyword(s):

Gluten Free ◽

Amaranth Flour

При профилактике и лечении непереносимости глютена необходимо придерживаться элиминационной диеты, которая полностью исключает потребление глютена – белка, содержащегося в зерновых культурах – пшенице, ржи, овсе, ячмене и др. Такие безглютеновые культуры как рис и кукуруза обладают невысокой пищевой ценностью, а также низким содержанием эссенциальных микронутриентов. Целю данной работы является исследование влияния добавления амарантовой муки в рецептуру безглютенового печенья на изменение содержания белка, жиров и углеводов, в том числе пищевых волокон и энергетической ценности готового продукта. Получены данные по содержанию основных пищевых веществ в безглютеновых культурах: рисе, гречихе, кукурузе и амаранте, а также в печенье на основе рисовой, гречневой и кукурузной муки, при их сочетании с амарантовой мукой в пропорциях 2:1 и 1:1. Экспериментально подтверждено увеличение белка и энергетической ценности безглютенового печенья с использованием амарантовой муки. Согласно полученным данным, диапазон содержания белка в безглютеновом печенье составляет от 4,17 до 6,74 г/100г, липидов – от 9,48 до 10,89 г/100г, углеводов – от 28,91 до 33,27 г/100г, а также энергии – от 199,6 до 272,9 ккал/100г. На основании полученных данных произведён расчет удовлетворения рекомендуемой суточной потребности основных нутриентов для печенья на примере их потребления детьми 6 лет. С порцией безглютенового печенья 50г ребёнок в возрасте 6 лет удовлетворит суточную потребность в белке в среднем на 3,17%; липидов – 5,9%, углеводах– 4,0% и энергии – 4,55%.

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