scholarly journals Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Dewni Gunasekara ◽  
Ashani Bulathgama ◽  
Indira Wickramasinghe
Keyword(s):  
Xanthan Gum ◽  
Guar Gum ◽  
Nutritional Composition ◽  
Ash Content ◽  
Dioscorea Alata ◽  
Bakery Products ◽  
The Novel ◽  
Gluten Free ◽  
Overall Acceptability ◽  
Purple Yam

Hydrocolloids can act as gluten substitutes to form the structural equivalents of the gluten network in gluten-free bakery products. “Purple yam” (Dioscorea alata) is one of the underutilized yams in Sri Lanka with high nutritional potential. The overall objective of this study was to develop gluten-free muffins using “Purple yam” (Dioscorea alata) flour with hydrocolloids (pectin, xanthan gum, and guar gum) and investigate the nutritional composition and selected properties of the muffins. The texture profiles of gluten-free muffins were analyzed through the following parameters: hardness, adhesiveness, cohesiveness, etc. The chromameter values were obtained and sensory evaluations for gluten-free muffins were carried out. The highest moisture content was recorded in pectin-incorporated muffins ( 17.70 ± 0.50 % ). The protein content of all three types of muffins was around 5%. The highest fat content was recorded in pectin-incorporated muffins ( 19.26 ± 0.51 % ). The ash content of all three types of muffins was around 2%. Potassium was the most predominant element found in each muffin. The hardness of guar gum-incorporated muffin ( 6379.3 ± 135.9   g ) was greater than that of the pectin-incorporated one ( 6082.3 ± 23.4   g ). Xanthan gum-incorporated muffins had significantly decreased cohesiveness ( 0.19 ± 0.04 ). The highest springiness was obtained in pectin-incorporated muffin ( 37.13 ± 1.61   mm ). The descending order of the chewiness of muffin is pectin − added > xanthan   gum − added > guar   gum − added sample. According to the sensory evaluation, pectin-incorporated muffin was the best as it had obtained the highest sum of ranks for appearance, color, taste, after taste, and overall acceptability.

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.

Utilization of quinoa flour (Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties

2020 ◽  
pp. 108201322094009 ◽  
Author(s):  
Berat Demir ◽  
Nermin Bilgiçli
Keyword(s):  
Guar Gum ◽  
Chenopodium Quinoa ◽  
Nutritional Composition ◽  
Structural Defects ◽  
Total Phenolic ◽  
Control Group ◽  
Gluten Free ◽  
Mean Values ◽  
Cooking Properties ◽  
Quinoa Flour

In this study, raw and germinated quinoa seed flour was utilized in gluten-free pasta formulation. Rice:corn semolina (50:50) blend was used in gluten-free pasta as a control group. Quinoa flours were replaced with rice:corn semolina blend at different (0–30%) ratios in gluten-free pasta formulation. Guar gum (3%) was also used to tolerate structural defects caused by gluten deficiency. Trials were conducted according to (2 × 4) × 2 factorial design. Color values, cooking properties, and chemical and sensory attributes of gluten-free pasta samples were determined. Quinoa flour type and quinoa flour addition ratio factors significantly (p < 0.05) affected the L*, a* color values and all of the cooking properties of the gluten-free pasta samples. Utilization of germinated quinoa flour in gluten-free pasta revealed lower water uptake, volume increase, firmness, and higher cooking loss values than that of raw quinoa flour. Quinoa flour especially improved the mean values of protein, total phenolic content, antioxidant activity from 8.1%, 0.7 mg GAE/g, and 13.4%, up to 12.7%, 1.5 mg GAE/g, and 28.8%, respectively. A significant (p < 0.05) increment was observed in Ca, Fe, K, Mg, P, and Z content of the gluten-free pasta and all addition ratios of quinoa flour. As a result, increasing amount of quinoa flour enriched the nutritional composition of gluten-free pasta but high utilization ratio resulted in slight sensory losses.

scholarly journals Updated Food Composition Database for Cereal-Based Gluten Free Products in Spain: Is Reformulation Moving on?

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2369 ◽  
Author(s):  
Violeta Fajardo ◽  
María Purificación González ◽  
María Martínez ◽  
María de Lourdes Samaniego-Vaesken ◽  
María Achón ◽  
...  
Keyword(s):  
Guar Gum ◽  
Saturated Fatty Acids ◽  
Hydroxypropyl Methylcellulose ◽  
Food Composition ◽  
Nutritional Composition ◽  
Rice Starch ◽  
Gluten Free ◽  
Free Products ◽  
Salt Reduction ◽  
Fat Composition

We developed a comprehensive composition database of 629 cereal-based gluten free (GF) products available in Spain. Information on ingredients and nutritional composition was retrieved from food package labels. GF products were primarily composed of rice and/or corn flour, and 90% of them included added rice starch. The most common added fat was sunflower oil (present in one third of the products), followed by palm fat, olive oil, and cocoa. Only 24.5% of the products had the nutrition claim “no added sugar”. Fifty-six percent of the GF products had sucrose in their formulation. Xanthan gum was the most frequently employed fiber, appearing in 34.2% of the GF products, followed by other commonly used such as hydroxypropyl methylcellulose (23.1%), guar gum (19.7%), and vegetable gums (19.6%). Macronutrient analysis revealed that 25.4% of the products could be labeled as a source of fiber. Many of the considered GF food products showed very high contents of energy (33.5%), fats (28.5%), saturated fatty acids (30.0%), sugars (21.6%), and salt (28.3%). There is a timid reformulation in fat composition and salt reduction, but a lesser usage of alternative flours and pseudocereals.

The role of xanthan gum in the quality of gluten free cakes: improved bakery products for coeliac patients

2011 ◽  
Vol 46 (12) ◽  
pp. 2591-2597 ◽  
Author(s):  
Leidi D. Preichardt ◽  
Claire T. Vendruscolo ◽  
Márcia A. Gularte ◽  
Angelita da S. Moreira
Keyword(s):  
Xanthan Gum ◽  
Bakery Products ◽  
Gluten Free

scholarly journals Influence of the Use of Hydrocolloids in the Development of Gluten-Free Breads from Colocasia esculenta Flour

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 6
Author(s):  
Jehannara Calle ◽  
Yaiza Benavent-Gil ◽  
Cristina M. Rosell
Keyword(s):  
Weight Loss ◽  
Specific Volume ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Hydroxypropyl Methylcellulose ◽  
Quality Parameters ◽  
Colocasia Esculenta ◽  
Gluten Free ◽  
Technological Quality

Colocasia esculenta represents an alternative non-gluten ingredient due to its healthy properties. The objective of this study was to explore the breadmaking potential of Colocasia spp. cormel flour combined with hydrocolloids (hydroxypropyl methylcellulose, xanthan gum, guar gum). A total of three formulations were tested. Breads were characterized by assessing their technological qualities: moisture, specific volume, volume, hardness and weight loss. The quality parameters were similar to other gluten-free breads. Overall, Colocasia spp. flour can be used to produce gluten-free breads with similar technological quality parameters than those previously reported with common gluten-free flours.

Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour

2017 ◽  
Vol 23 (4) ◽  
pp. 310-317 ◽  
Author(s):  
Rakkhumkaew Numfon
Keyword(s):  
Specific Volume ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Quality Parameters ◽  
Pasting Properties ◽  
Locust Bean Gum ◽  
Gluten Free ◽  
Broken Rice ◽  
Locust Bean ◽  
Physical And Chemical

Gluten-free bread formulations based on small broken rice berry using various types of hydrocolloids (xanthan gum, guar gum, and locust bean gum) at different concentrations (0, 1, 1.5, and 2 g/100 g) were tested in this study. The effects of hydrocolloid addition on the pasting properties of flour were also investigated, including the quality parameters of the breads. The pasting properties of small broken rice berry flour incorporated with guar gum were most affected. Gluten-free bread containing hydrocolloid showed improved qualities in terms of loaf specific volume, texture, sensory values, and microstructure. A 1 g/100 g of hydrocolloid addition was sufficient to improve the physical and chemical qualities of bread. The highest score of all attributes from the sensory evaluation was obtained by gluten-free bread containing 1 g/100 g guar gum.

Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach

2014 ◽  
Vol 10 (4) ◽  
pp. 737-746 ◽  
Author(s):  
Önder Yildiz ◽  
Ismail Sait Dogan
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Potato Starch ◽  
Textural Properties ◽  
Gluten Free ◽  
Significant Difference ◽  
Sensory Analyses ◽  
Chestnut Flour

Abstract In this study, the possible usage of chestnut flour in gluten-free cake formulation was investigated. Response surface methodology was used to evaluate the effects of water, xanthan and guar gum mixture and potato starch. Crust and crumb attributes, sensory and textural properties of the cake samples were investigated. Considering all cake properties, better results were obtained by increasing xanthan gum in the gum blend. Increasing the amount of potato starch in the chestnut flour–potato starch blend decreased the batter density, consistency, hardness and chewiness, but increased the specific volume, cohesiveness and scores of the interior and exterior attributes. Optimum concentration of gum mixture was found as 0.225% xanthan gum, 0.075% guar gum and ratio of chestnut flour to potato starch was 7:3. Then, four different levels of transglutaminase were added to control and optimized gluten-free cake formula. The highest desirability value was obtained in gluten-free formula containing 0.25% transglutaminase. According to the results of the sensory analyses, no significant difference was observed between control and gluten-free cake.

scholarly journals Effect of Processed Chickpea Flour Incorporation on Sensory Properties of Mankoushe Zaatar

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 151
Author(s):  
Sahar Dandachy ◽  
Hiba Mawlawi ◽  
Omar Obeid
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Nutritional Composition ◽  
Sensory Properties ◽  
Bakery Products ◽  
Nutritional Values ◽  
Overall Acceptability ◽  
Chickpea Flour ◽  
The Impact

Chickpea flour is known to have good nutritional values. Nevertheless, it is commonly made from ground grains, and characterized by an “off-flavor”. Processing of chickpea grains before flour formation reduces the intensity of the off-flavor. Therefore, two experiments were conducted: first to examine the effect of conventional processing (soaking, boiling, and drying) on the nutritional composition of the chickpea flour; and second, to investigate the impact of processed chickpea flour incorporation with different ratios on the sensory properties of mankoushe zaatar, a popular Lebanese pastry, usually made up of refined wheat flour. Chickpea flour was found to be nutritionally superior compared to refined wheat flour, and conventional processing of the flour was found not to affect its content of protein, fats, carbohydrates, and phosphorus, while total dietary and crude fibers were significantly increased. The fatty acid profile was minimally affected, while magnesium and potassium were reduced. The sensory test conducted among panelists (n = 60) showed that the incorporation of processed chickpea flour into the dough of mankoushe zaatar with ratios of 30% and 50% provided an end-product with better taste and overall acceptability compared to the regular mankoushe. Hence, conventionally processed chickpea flour can be used as a fortifier to improve the nutritional quality of bakery products without negatively affecting their sensory properties.

scholarly journals Pembuatan Mi Kering dari Tepung Labu Kuning (Cucurbita moscata Durch) dengan Variasi Hidrokoloid

2017 ◽  
Vol 2 (3) ◽  
pp. 216-226
Author(s):  
Cut Evi Nurjanah ◽  
Yanti Meldasari Lubis ◽  
Yusriana Yusriana
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Beta Carotene ◽  
Ash Content ◽  
Cooking Time ◽  
Cooking Loss ◽  
Crude Fiber ◽  
Randomized Design

Abstrak  Penggunaan tepung labu kuning sebagai bahan dasar pada pembuatan mi dapat dijadikan sebagai sumber pangan fungsional karena mengandung betakaroten yang berfungsi sebagai antioksidan. Tujuan penelitian yaitu untuk mengetahui mutu fisiko kimia dan organoleptik, dengan penambahan tepung kacang hijau dan tepung kacang kedelai sebagai sumber protein terhadap jenis dan konsetrasi hidrokoloid pada pembuatan mi kering tepung labu kuning. Penelitian ini menggunakan Rangcangan Acak Lengkap (RAL) faktorial dengan dua faktor yang pertama adalah jenis hidrokoloid (H): CMC, Karagenan, Xanthan gum dan Guar gum. Faktor kedua yaitu konsetrasi hidrokoloid (K): 1%, 1,5% dan 2% dari total adonan mi. Mi yang dihasilkan selanjutnya dianalisis kadar air, kadar abu, daya serap air, cooking loss, cooking time, uji organoleptik. Untuk sampel terbaik dilanjutkan analisis kadar lemak, karbohidrat, protein, dan serat kasar. Hasil penelitian menunjukkan bahwa perlakuan terbaik pada penelitian ini yaitu dengan perlakuan xanthan gum 1% dengan kadar abu 0,26%, kadar air 2,61%, karbohidrat 47,28%, serat kasar 16,50% kadar protein 8,23% dan lemak 22,70%, daya serap air 256,14 %, cooking loss 17,16% dan cooking time 11,15 menit dan organoleptik warna, rasa, aroma dan tekstur, semuanya netralAbstract. The use of pumpkin flour as a base ingredient in the manufacture of noodles can be used as a functional food source because it contains beta-carotene that serves as an antioxidant. The purpose of this research was to know the quality of chemical and organoleptic physiology, with the addition of green bean flour and soybean flour as a source of protein to the type and concenttration hidrokoloid on the manufacture of dry noodle flour pumpkin. This study used Completely randomized design (RAL) with factorial. the first factor were hydrocolloid (H): CMC, Carrageenan, Xanthan gum and Guar gum. The second factor was the hydrocolloid concentration (K): 1%. 1.5% and 2% of the total batter noodle. The no resulted from process noodle then analyzed the water content, ash content, water absorption, cooking loss, cooking time, organoleptic test. For the best samples continued analysis of fat content, carbohydrates, protein, and crude fiber. The result of this research showed that the best treatment in this research was 1% xanthan gum treatment with ash content 0.26%. water content 2.61%. carbohydrate 47.28%. crude fiber 16.50% protein content 8.23% and Fat 22.70%. water absorption 256.14%. cooking loss 17.16% and cooking time 11.15 minutes and organoleptik color, flavor, aroma and texture, all neutral. Keywords: Pumpkin, the type of hydrocolloid, the concentration of hydrocolloid, dry noodle

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