Incorporation of Sesamum indicum protein and transglutaminase into gluten‐free rice flour cake: Assessment of physico‐chemical and sensory properties

2020 ◽  
Vol 44 (9) ◽  
Author(s):  
Masoumeh Rahim Monfared ◽  
Leila Nouri
Keyword(s):  
Rice Flour ◽  
Sesamum Indicum ◽  
Sensory Properties ◽  
Gluten Free ◽  
Physico Chemical

scholarly journals Effect of Gluten-free Composite Flour on Physico-chemical and Sensory Properties of Cracker Biscuits

2014 ◽  
Vol 6 (3) ◽  
pp. 521-530 ◽  
Author(s):  
J. S. Jothi ◽  
S. Hashem ◽  
M. R. Rana ◽  
M. R. T. Rahman ◽  
M. Shams-Ud-Din
Keyword(s):  
Wheat Flour ◽  
Rice Flour ◽  
Sensory Properties ◽  
Composite Flour ◽  
Gluten Free ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Bengal Gram ◽  
Physico Chemical ◽  
Lower Protein

Coeliac disease is an antibody-mediated enteropathy that presents permanent intolerance to ingested gluten, for which only treatment is lifelong devotion to a gluten-free diet. The aim of this study was to produce and investigate cracker biscuits prepared from gluten-free composite flour. Gluten was separated from wheat flour to make gluten-free wheat flour (GFWF). Raw rice, Bengal gram, fresh potatoes and Italian millet were dried and ground into powder. The cracker biscuits were prepared by incorporating different levels of gluten-free composite flour. The cracker biscuits were investigated for their physico-chemical and sensory properties. The spread ratio of control biscuits containing only 100% wheat flour was higher but weight was lower than other cracker biscuits containing gluten-free composite flour. Chemical analysis showed that gluten-free cracker biscuits had higher moisture, ash, and fat content, while lower protein content than control biscuits. The sensory results showed that overall acceptability, taste, flavor and texture scores differed significantly (p<0.05). The cracker biscuits containing 45% gluten-free wheat flour, 25% rice flour, 15% Bengal gram flour, 10% potato flour and 5% Italian millet flour was the favorite sample of the sensory evaluation with the highest overall acceptability among all types of gluten-free cracker biscuits. © 2014 JSR Publications. SSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved.doi: http://dx.doi.org/10.3329/jsr.v6i3.16531 J. Sci. Res. 6 (3), 521-530 (2014)

Physical, Textural and Sensory Properties of Gluten-Free Muffins Prepared Using Quinoa Flour as a Replacement for Rice Flour

2013 ◽  
Vol 113 (9) ◽  
pp. A60 ◽  
Author(s):  
M.G. Baker ◽  
H. Hudson ◽  
L. Flores ◽  
S. Bhaduri ◽  
R. Ghatak ◽  
...  
Keyword(s):  
Rice Flour ◽  
Sensory Properties ◽  
Gluten Free ◽  
Quinoa Flour

scholarly journals Preparation and Quality Evaluation of Gluten-Free Biscuits

2014 ◽  
Vol 71 (1) ◽  
pp. 38 ◽  
Author(s):  
Simona Maria Man ◽  
Adriana Paucean ◽  
Sevastita Muste
Keyword(s):  
Raw Materials ◽  
Rice Flour ◽  
Gluten Free ◽  
Maize Flour ◽  
Total Carbohydrate ◽  
Spread Ratio ◽  
Total Carbohydrate Content ◽  
Physico Chemical ◽  
Length Width ◽  
Total Fat

The aglutenics biscuits are intended to those persons who are suffering due to gluten intolerance, also named celiac disease. The fabrication technologies of the aglutenics products can be developed in on two ways: by separating the gluten from the grain or by replacing the grain flour with other types of gluten less flour, in case of bakery and pastry products. In this experiment, the gluten-free biscuits were obtained from the following flours mixture: maize flour (MF), rice flour (RF) and soybeans flour (SF). Other raw materials were used, such as: palmtree oil, honey, maize starch, eggs, sugar powdered, vanilla essence and sodium bicarbonate. Four experimental variants (gluten-free biscuits) were obtained by varying the proportion of flours ; these variants were coded as follows T1, T2 T3 and T4. The optimization of the aglutenics biscuits manufacture recipe was realized through sensory analyze, using the hedonic test (9 point scale). Samples of biscuits was subjected to the following physico-chemical analysis: moisture content, alkalinity, total carbohydrate content, total fat and protein content. Also the physical properties (length, width, thickness, weight and spread ratio) were determined in order to asses the blending influence on the biscuits quality. The blend with flour levels 30:30:40 (MF:RF:SF) led to the highest acceptability.

scholarly journals Gluten Free Biscuits in Local Market from Sibiu

2018 ◽  
Vol 10 (1) ◽  
pp. 13-16
Author(s):  
Cosmina-Mădălina Cherăţoiu ◽  
Mihai Ognean ◽  
Claudia Felicia Ognean ◽  
Ioan Danciu
Keyword(s):  
Water Activity ◽  
Sensory Properties ◽  
Breaking Point ◽  
Local Market ◽  
Gluten Free ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Sensory Qualities

Abstract The study was undertaken to assess the quality and sensory properties of gluten free biscuits (GFB) offered in local market in Sibiu. The chemical, physico-chemical parameters and sensory qualities of biscuits were studied. The result revealed that moisture of GFB is normal (<5-6%), the water activity is under 0.3 for 6 of the samples, the breaking point is 0.878 (B7) and 1.564 (B1) as a result of different ingredient used (mix flour-corn, soya, rice for sample B1, rice-chickpeas flour for sample B7). Sensory qualities were determinate by using the hedonic test and showed that the GFB were well accepted by the consumers.

scholarly journals The influence of acorn flour on physico-chemical and sensory properties of gluten free biscuits

2020 ◽  
Vol 16 (97) ◽  
pp. 171-181 ◽  
Author(s):  
Sona Torabı ◽  
Forogh Mohtarami ◽  
Mohammad Reza Dabbagh Mazhary ◽  
◽  
◽  
...  
Keyword(s):  
Sensory Properties ◽  
Gluten Free ◽  
Physico Chemical ◽  
Acorn Flour

scholarly journals Influence of barley, corn and rice flour on physical, chemical and sensory characteristics of gluten-free bread

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Md. Abdul Wazed ◽  
Md. Rakibul Islam
Keyword(s):  
Celiac Disease ◽  
Wheat Flour ◽  
Rice Flour ◽  
Gluten Free ◽  
Free Products ◽  
Promising Alternative ◽  
Significance Level ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Histological Improvement

Abstract People suffering from the celiac disease have to apply a strict gluten-free diet because this is the only effective management. Nowadays, the increasing incidence of celiac disease promotes worldwide interests for various desirable gluten free products. As a consequence, food processing researchers have been seeking to develop high-quality gluten-free bread. Cereals having gluten such as wheat must be removed from the diet for the clinical and histological improvement. So, the purpose of this study was to determine the physical, chemical and sensory properties of gluten-free bread produced with barley (T1), corn (T2) and rice (T3) flours instead of wheat flour, using the 1.5 % xanthan gum. The chemical and sensory attributes of bread were evaluated by AOAC method and hedonic test, respectively. Obtained results showed that sample T3 had the highest contents of crude protein (7.94%), ash (2.51%) and carbohydrate (78.31%) as compared to other samples, while fat was lower (2.01%). Regarding moisture, breads prepared with the three different flours were not statistically different at the significance level of p<0.05. However, they differed significantly regarding the specific volume and bake loss. Data also revealed that gluten-free bread, treatment T3 presented the best parameters, being preferred by the sensory evaluation panel, followed by treatment T1 and T2. The overall assessment pointed that the resulting breads treatment T3 was best for all physico-chemical characteristics and, in general, resulted in good sensory behavior, indicating that it could be a promising alternative to wheat flour.

scholarly journals Gluten-Free Pasta Enriched with Fish By-Product for Special Dietary Uses: Technological Quality and Sensory Properties

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3049
Author(s):  
Andrea Aínsa ◽  
Alba Vega ◽  
Adrian Honrado ◽  
Pedro Marquina ◽  
Pedro Roncales ◽  
...  
Keyword(s):  
Rice Flour ◽  
Sensory Properties ◽  
Gluten Free ◽  
Technological Properties ◽  
Corn Flour ◽  
A Value ◽  
Yellow Corn ◽  
Feasible Alternative ◽  
Technological Quality ◽  
Cooking Times

Gluten-free pasta enriched with fish can support a nutritive and suitable option for people with celiac disease that allows achieving the benefits of fish consumption, especially the consumption of Ω-3 fatty acids; however, this requires that the pasta has adequate technological and sensory properties. For this purpose, four optimal formulations, obtained with an iterative process, were analyzed to determine the effect of the different ingredients (yellow corn flour, white corn flour, and rice flour) in gluten-free pasta compared to commercial wheat pasta. An evaluation of the color, texture, and technological properties were conducted, and the pasta was sensorially characterized. The enriched gluten-free pasta required shorter cooking times (≈3 min) and was characterized by lower hardness, springiness, gumminess, chewiness, and fracturability, and had higher values of adhesiveness than wheat pasta. In addition, the incorporation of yellow corn gives gluten-free pasta a similarity in color to commercial pasta, with a value of ∆E between 5.5 and 8.0. Regarding the sensory analysis, gluten-free pasta was characterized by slight fishy aromas and flavors with some aftertaste compared to commercial pasta. Finally, the use of different cereals to obtain gluten-free pasta could be a good and feasible alternative despite the technological and sensory modifications observed.

scholarly journals Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 920
Author(s):  
Antonio Piga ◽  
Paola Conte ◽  
Simonetta Fois ◽  
Pasquale Catzeddu ◽  
Alessandra Del Caro ◽  
...  
Keyword(s):  
Textural Properties ◽  
Rice Flour ◽  
Sensory Properties ◽  
Gluten Free ◽  
Tapioca Starch ◽  
Flavor Perception ◽  
Flat Bread ◽  
Nutritional Characteristics ◽  
Amaranth Flour ◽  
The Impact

Celiac disease is increasing all over the world. In this context, most recent research in this area is addressing and attempting to improve the nutritional value and sensory characteristics of gluten-free (GF) food products and to enhance their technological properties. Here, amaranth flour was studied as a potential healthy ingredient for the development of an innovative GF flat bread. Starting from two different basic formulations (rice flour:corn starch and rice flour:tapioca starch, 50:50), the impact of partially replacing rice flour (6%) and starch (6%) with amaranth on the nutritional characteristics, polyphenol composition, textural, and sensory properties of the resulting GF flat breads was explored. The substitution with amaranth led to detrimental effects on the doughs’ viscometric properties, especially in the case of tapioca starch, but significantly improved the doughs’ textural properties. All the amaranth-enriched flat breads showed a better color and a significant increase in all polyphenols fractions but lower antioxidant activity. During bread storage for three days, a detrimental effect on both starch retrogradation, toughness, and extensibility properties were observed, especially when tapioca starch was used. Check-all-that-apply (CATA) sensory test results showed that the incorporation of amaranth increased yeast odor and yeast flavor perception and decreased the softness in mouth-only in tapioca-based samples. A better compromise among technological, nutritional, and sensory properties was achieved when amaranth flour was added to the basic rice and corn formulation.

scholarly journals Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Monika Wójcik ◽  
Renata Różyło ◽  
Regine Schönlechner ◽  
Mary Violet Berger
Keyword(s):  
Guar Gum ◽  
Chemical Properties ◽  
Calorific Value ◽  
High Protein ◽  
Gluten Free ◽  
Pea Protein ◽  
Physico Chemical ◽  
Low Carbohydrate ◽  
Chemical Score ◽  
Index Value

AbstractThe study aimed to determine the effect of pea protein powder on the pasting behavior and physico-chemical properties including the composition of amino and fatty acids of gluten-free bread with low-carbohydrate content. The control bread recipe was based on buckwheat flour (50 g) and flaxseed flour (50 g) as main flours. Additionally, the improving additives for this control bread such as psyllium husk (4 g), potato fiber (2 g), and guar gum (2 g) were used. The mixture of base flour was supplemented with the addition of pea protein powder (PPP) in the amount ranging from 5 to 25%. The results of Visco analyzes measured by RVA apparatus showed that the addition of 10% PPP to the control bread did not significantly differentiate peak viscosity and pasting temperature which was at the level 3115 cP and 3149 cP and 50 °C, respectively. Supplementation of low-carbohydrate bread with 10% of PPP was acceptable and significantly increased the content of all analyzed amino acids, as well as the amount of α-linolenic acid concerning the control bread. The lowest value of chemical score was observed for leucine. The EAAI (essential amino acid index) value increased from 34 to 40 when the optimal protein supplement was added. The developed gluten-free, low-carbohydrate, and high protein bread was characterized by contents of carbohydrate of 16.9%, protein of 17.1%, fiber of 13.7%, fat of 3.3% and its calorific value was 194 kcal/100 g.

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