Sensory characterization of gluten‐free bread enriched with teff ( Eragrostis tef (Zucc.) Trotter) and yacon ( Smallanthus sonchifolius ) using flash profile and common dimension analysis

2019 ◽  
Vol 44 (2) ◽  
Author(s):  
Franciele Leila Giopato Viell ◽  
Giovana Caroline Tonon ◽  
Larissa Caroline Perinoto ◽  
Mariana Lima Braga ◽  
Renata Hernandez Barros Fuchs ◽  
...  
Keyword(s):  
Eragrostis Tef ◽  
Gluten Free ◽  
Smallanthus Sonchifolius ◽  
Dimension Analysis

Biochemical and technological characterization of two C 4 gluten‐free cereals: Sorghum bicolor and Eragrostis tef

2019 ◽  
Vol 97 (1) ◽  
pp. 65-73 ◽  
Author(s):  
Elena Galassi ◽  
Federica Taddei ◽  
Roberto Ciccoritti ◽  
Francesca Nocente ◽  
Laura Gazza
Keyword(s):  
Sorghum Bicolor ◽  
Eragrostis Tef ◽  
Gluten Free

Characterization of gluten-free bulk dough for laminated products

2021 ◽  
Author(s):  
Ana E. de la Horra ◽  
Manuel I. Velasco ◽  
Gabriela N. Barrera ◽  
M. Eugenia Steffolani ◽  
Rodolfo H. Acosta ◽  
...  
Keyword(s):  
Gluten Free

scholarly journals Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 139
Author(s):  
Natalia Aparicio-García ◽  
Cristina Martínez-Villaluenga ◽  
Juana Frias ◽  
Elena Peñas
Keyword(s):  
Starter Culture ◽  
Microbial Quality ◽  
Pathogenic Microorganisms ◽  
Gluten Free ◽  
Good Source ◽  
Fermented Beverage ◽  
Oat Flour ◽  
Hedonic Scale ◽  
Acetic Acids

This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-free beverage by fermentation with a probiotic (Lactobacillus plantarum WCFS1) starter culture. Physicochemical, microbiological, nutritional and sensory properties of sprouted oat fermented beverage (SOFB) were characterized. After fermentation for 4 h, SOFB exhibited an acidity of 0.42 g lactic acid/100 mL, contents of lactic and acetic acids of 1.6 and 0.09 g/L, respectively, and high viable counts of probiotic starter culture (8.9 Log CFU/mL). Furthermore, SOFB was a good source of protein (1.7 g/100 mL), β-glucan (79 mg/100 mL), thiamine (676 μg/100 mL), riboflavin (28.1 μg/100 mL) and phenolic compounds (61.4 mg GAE/100 mL), and had a high antioxidant potential (164.3 mg TE/100 mL). Spoilage and pathogenic microorganisms were not detected in SOFB. The sensory attributes evaluated received scores higher than 6 in a 9-point hedonic scale, indicating that SOFB was well accepted by panelists. Storage of SOFB at 4 °C for 20 days maintained L. plantarum viability and a good microbial quality and did not substantially affect β-glucan content. SOFB fulfils current consumer demands regarding natural and wholesome plant-based foods.

Standardization and Characterization of Himalayan Wild Apricot (Geographical Indicator) Kernel Press Cake Protein Isolate and Utilization for Manufacture of Gluten‐Free Pasta

2021 ◽  
Author(s):  
Abhishek Thakur ◽  
Devina Vaidya ◽  
Satish Kumar ◽  
Manisha Kaushal ◽  
Nilakshi Chauhan
Keyword(s):  
Press Cake ◽  
Protein Isolate ◽  
Gluten Free ◽  
Wild Apricot

Identification and characterization of Dof in Tef [Eragrostis tef (Zucc.) Trotter] using in silico approaches

Gene Reports ◽  
2020 ◽  
Vol 19 ◽  
pp. 100590 ◽  
Author(s):  
Mikias Wondimu Mulat ◽  
Vimlendu Bhushan Sinha
Keyword(s):  
In Silico ◽  
Eragrostis Tef ◽  
Identification And Characterization

Effect of Teff (Eragrostis tef) on Chemical and Technological Quality of Gluten-free Breads

2019 ◽  
Vol 18 (6) ◽  
pp. 535-548 ◽  
Author(s):  
Raisa Vieira Homem ◽  
Aline dos Santos Joaquim ◽  
Henrique Pimentel da Silva ◽  
Sabrina Mello Evangelista ◽  
Marina Rocha Komeroski ◽  
...  
Keyword(s):  
Eragrostis Tef ◽  
Gluten Free ◽  
Technological Quality

scholarly journals Characterizing the Distribution of Ppm Gluten in Gluten Free Oatmeal Servings Contaminated with a Wheat Kernel

2017 ◽  
Vol 6 (5) ◽  
pp. 92 ◽  
Author(s):  
Ronald D. Fritz ◽  
Yumin Chen
Keyword(s):  
Statistical Simulation ◽  
Maximum Amount ◽  
Gluten Free ◽  
Wheat Kernel ◽  
Wide Range ◽  
Labeling Requirements

Oats are often contaminated with rogue kernels of gluten-containing grains like wheat, barley and rye. When producing gluten free oatmeal, possessing an understanding of the consequences of this possibility is prudent, as labeling requirements specify a maximum amount of gluten in terms of ‘parts per million’ (ppm) gluten. Variation in contaminant kernels, along with variation due to measurement itself though, can result in a wide range of possible ppm gluten outcomes in contaminated servings. This research pursues characterization of this variability, highlighting contributors to it, doing so by quantifying distributional outcomes of ppm gluten in wheat kernel contaminated servings. This is done via statistical simulation of wheat kernel contaminated servings, done for a collection of wheat types and incorporating various measurement influences. Results indicate substantial variability in ppm gluten per serving for a given wheat type, as well as between them, with this being compounded by the measurement task itself.

scholarly journals Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality

LWT ◽  
2021 ◽  
Vol 135 ◽  
pp. 110065
Author(s):  
Marina Villanueva ◽  
Workineh Abebe ◽  
Concha Collar ◽  
Felicidad Ronda
Keyword(s):  
Thermal Properties ◽  
Bread Quality ◽  
Eragrostis Tef ◽  
Gluten Free

Quality characterization of gluten free noodles enriched with chickpea protein isolate

2020 ◽  
Vol 36 ◽  
pp. 100626 ◽  
Author(s):  
Sajad Ahmad Sofi ◽  
Jagmohan Singh ◽  
Navnidhi Chhikara ◽  
Anil Panghal ◽  
Yogesh Gat
Keyword(s):  
Protein Isolate ◽  
Gluten Free
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