The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake

2019 ◽  
Vol 25 (7) ◽  
pp. 618-629 ◽  
Author(s):  
Sabina Karp ◽  
Jarosław Wyrwisz ◽  
Marcin Andrzej Kurek ◽  
Agnieszka Wierzbicka
Keyword(s):  
Dietary Fibre ◽  
Nutritional Value ◽  
Complex Analysis ◽  
Control Sample ◽  
Sensory Properties ◽  
Gluten Free ◽  
Technological Properties ◽  
Corn Flour ◽  
Baked Products ◽  
Total Dietary Fibre

The biggest challenge in the production of gluten-free baked products is creating a structure without gluten while maintaining physicochemical and sensory properties. The aim of this study was to evaluate the possibility of applying oat β-glucan as the thickening and structure-making agent instead of xanthan (control sample), due to its pro-health technological properties, in yeast-leavened gluten-free cake. Thus, high-in-β-glucan oat fibre powder was incorporated into cake formulations as 5, 10, 15 and 20% replacement of rice or corn flour. The complex analysis of physicochemical and sensory properties was conducted, where texture and rheological aspects were the most important. An analysis of the correlation between rheological and physical properties was also conducted. Corn and rice cakes differed, but the results showed the increase of β-glucan, total dietary fibre, springiness, cohesiveness, storage (G′) and loss (G″) modulus and the decrease of firmness and lightness. Improvement of porosity and volume was also noticed. Significant correlation was observed among G′, G″, specific volume and texture components. Accelerated texture changes were noticed after 24 h of storage. To sum up, it is justified to incorporate oat fibre into gluten-free baked products, both to increase nutritional value and improve cake structure.

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 Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics

2020 ◽  
Author(s):  
Gianluca Giuberti ◽  
Andrea Bresciani ◽  
Mariasole Cervini ◽  
Antonello Frustace ◽  
Alessandra Marti
Keyword(s):  
Chemical Composition ◽  
Dietary Fibre ◽  
Dry Matter ◽  
Moringa Oleifera ◽  
In Vitro Digestibility ◽  
Gluten Free ◽  
Spread Ratio ◽  
Substitution Level ◽  
Total Dietary Fibre

AbstractDried powder from Moringa oleifera L. leaves (MOLP) could be considered a promising naturally gluten-free (GF) ingredient to be added in the formulation of GF food products aiming to improve the overall nutritional characteristics. In this work, GF biscuits were formulated by replacing a commercial GF flour mix with 0, 5, 10, and 15 g/100 g of MOLP. Chemical composition, physical and textural characteristics, starch pasting properties, and the in vitro starch digestibility were considered. Adding MOLP increased the amount of protein and total dietary fibre. Even at the lowest MOLP-substitution level, the biscuits had a total dietary fibre content > 6 g/100 g dry matter. Differences in the chemical composition might account for differences in starch properties in terms of pasting behaviour and in vitro digestibility. Using MOLP decreased the in vitro starch hydrolysis index of biscuits, the lowest value (69.3) obtained at the greatest MOLP inclusion level. In addition, an increase in the resistant starch content was reported, passing from 1.1 to 2.7 g/100 g dry matter for GF biscuits containing 0 to 15 g/100 g of MOLP. Colour, spread ratio, and hardness were affected by MOLP inclusion. Biscuits containing 15 g/100 g of MOLP were characterized by the highest hardness value (41.9 N). Substitution level of 10 g/100 g should be considered the threshold level for obtaining a product with similar spread ratio than the control.

scholarly journals The effect of the ultrasound process and pre-gelatinization of the corn flour on the textural, visual, and sensory properties in gluten-free pan bread

2019 ◽  
Vol 57 (3) ◽  
pp. 993-1002 ◽  
Author(s):  
Mahdi Jalali ◽  
Zahra Sheikholeslami ◽  
Amir Hossein Elhamirad ◽  
Mohammad Hossein Haddad Khodaparast ◽  
Mahdi Karimi
Keyword(s):  
Sensory Properties ◽  
Gluten Free ◽  
Corn Flour ◽  
Pan Bread

scholarly journals Use of linseed and coconut flours in chicken patties as gluten free extenders

2021 ◽  
Vol 854 (1) ◽  
pp. 012086
Author(s):  
E Sharefiabadi ◽  
B Nacak ◽  
M Serdaroğlu
Keyword(s):  
Control Sample ◽  
Sensory Properties ◽  
Water Holding Capacity ◽  
Gluten Free ◽  
Thickness Change ◽  
Color Differences ◽  
Tbars Values ◽  
Water Holding ◽  
Diameter Reduction ◽  
Chicken Patties

Abstract Patties were extended with gluten free flours (linseed flour: LF, coconut flour: CF and their combination: LC) at a level of 5%. Control sample (B) was formulated with the same level of breadcrumbs. Using gluten free extenders did not change the water holding capacity (WHC); however, improved cooking yield resulted (P<0.05). Similarly, LF, CF and LC patties had lower diameter reduction and thickness change compared to the control sample (P<0.05). Due to color differences between breadcrumbs and gluten-free flours, color values of patties were affected significantly by the extender type (P<0.05). LF patties had the lowest L* and b*, the highest a* values within all patty groups. Different trends were observed in TBARS values of patties during storage, but in any case, all patties had TBARS values lower than 2.0 mg MA/kg throughout the storage. No significant differences were observed in patties’ sensory properties.

scholarly journals Production and Quality Evaluation of Functional Biscuits from Whole Wheat Flour Supplemented with Acha (Fonio) and Kidney Bean Flours

2018 ◽  
Vol 6 (6) ◽  
Author(s):  
Ufot E. Inyang ◽  
Etini A. Daniel ◽  
Florence A. Bello
Keyword(s):  
Wheat Flour ◽  
Dietary Fibre ◽  
Nutritional Value ◽  
Control Sample ◽  
Kidney Bean ◽  
Whole Wheat Flour ◽  
Spread Ratio ◽  
Whole Wheat ◽  
Bean Flour ◽  
Carbohydrate Contents

Composite flours are used for bakery products to improve the nutritional value and reduce the reliance on wheat importation. The present study was aimed at assessing the effect of supplementing whole wheat flour with acha and red kidney bean flours on the physical properties, proximate composition, mineral and sensory characteristics of biscuits made from the blends. Blend ratios used were 100:00:00 (T1, control sample), 75:25:00 (T2), 75:00:25 (T3) and 50:25:25 (T4) (whole wheat: acha: kidney bean flour). The result showed that all the parameters varied with the composition of flours in the blends. The biscuit weight, diameter, thickness and spread ratio ranged from 16.32 to 19.08g, 4.02 to 4.40cm, 0.69 to 0.78cm and 5.33 to 6.38 respectively. Incorporation of kidney bean flour in the blends led to the reduction in spread ratio of the biscuit. The protein, fat, ash, crude fibre and carbohydrate contents in the biscuits ranged from 11.73 to 15.20%, 16.34 to 17.95%, 1.52%, to 1.73%, 1.65 to 1.80% and 63.36 to 68.70% respectively. Samples T3 and T4 with kidney bean flour incorporation had higher protein, dietary fibre and lower carbohydrate contents than samples T1 and T2 with no kidney bean flour incorporation. The calcium, potassium, magnesium, iron and zinc contents ranged from 36.14 – 45.72mg/100g, 105.40 – 128.72mg/100g, 29.60 – 46.81mg/100g, 3.89 – 5.12mg/100g and 2.01 –3.51mg/100g respectively. Incorporation of kidney bean flour enhanced the calcium, magnesium and iron contents in the biscuits. Sensory mean score values showed that samples T3 and T4 were the most preferred samples in terms of overall acceptability as their values were not significantly (p>0.05) difference from each other. It is evident from the study that acceptable biscuits of improved nutritional value and high dietary fibre content could be produced from whole wheat flour supplemented with acha and kidney beans flours. This will increase the utilization of these locally grown crops and reduce wheat importation into the country. The high fibre biscuit will also possess several health benefits.

scholarly journals Use of pseudo cereals in food production

2021 ◽  
Vol 845 (1) ◽  
pp. 012112
Author(s):  
IB Krasina ◽  
E V Filippova ◽  
A N Kurakina ◽  
M A Fedorova
Keyword(s):  
Dietary Fibre ◽  
Nutritional Value ◽  
Storage Proteins ◽  
Essential Amino Acids ◽  
Gluten Free ◽  
Dicotyledonous Plants ◽  
Colour Parameters ◽  
Edible Seeds ◽  
Buckwheat Flour ◽  
Flour Blend

Abstract Pseudo-cereals grains, edible seeds, which belong to dicotyledonous plants, are becoming in demand in the human diet as gluten-free grains with excellent nutritional and nutraceutical value. Quinoa, amaranth and buckwheat are the most important pseudo-cereals. Recently, pseudo-cereals have attracted attention because of their high nutritional value of proteins, and their storage proteins are not toxic to celiac patients. In addition, seeds are an important source of dietary fibre and phenols, which are beneficial to health. Research has shown the suitability of amaranth, quinoa and buckwheat flour as a substitute for grain flour in the production of gluten-free biscuits. The article represents data on the chemical and functional composition of amaranth, quinoa and buckwheat and considers the production possibility of gluten-free biscuits using an experimental mixture design to optimize a ternary mixture of amaranth, quinoa, and buckwheat flour in terms of colour parameters, specific volume and hardness. Nutritional and sensory aspects of the optimized formulation were also assessed. The resulting biscuits based on the flour blend of pseudo-cereals were characterized as a product rich in dietary fibre, a good source of essential amino acids, linolenic acid and minerals, with good sensory acceptability. The data presented testify to the possibility of using the flour blend of amaranth, quinoa and buckwheat as an alternative ingredient for gluten-free biscuits.

scholarly journals Production of tortillas from nixtamalized corn flour enriched with Andean crops flours: Faba-bean (Vicia faba) and white-bean (Phaseolus vulgaris)

2020 ◽  
pp. 731
Author(s):  
Diego Salazar ◽  
Mayra Rodas ◽  
Mirari Arancibia
Keyword(s):  
Faba Bean ◽  
Nutritional Value ◽  
Control Sample ◽  
Absorption Capacity ◽  
Corn Flour ◽  
Sensorial Analysis ◽  
Overall Acceptability ◽  
Bean Flour ◽  
White Bean ◽  
Andean Crops

This study aims to produce corn nixtamalized tortillas enriched with faba-bean (25%, 50%, 75% w/w) and white-bean (25%, 50%, 75% w/w) flours. Faba-bean and white-bean are Andean crops (AC) rich in protein, carbohydrates, fiber, minerals, vitamins, and gluten-free. Tortillas were characterized in terms of proximal, physicochemical, sensorial, microbiological, and texture properties. Proximal composition shows that corn flour has 14.5 % less protein, 0.83 % less ash, and 1.39 % fatter than faba-bean flour, while in white-bean flour, the fiber content is three times higher. Moisture content was less than 14 %, which guarantees the control shelf-life; gluten content was approximately 5 ppm. Granulometry properties showed that flours have coarser than finesse particles, water absorption capacity showed a range of 60 to 80 g of water for 100 g of flour. In nixtamalized tortillas, high protein content was observed in samples with 25 % of corn and 75 % of two different Andean crops. Enriched tortillas showed lower lipid content, higher dietary fiber, and higher ash content than the control sample. The sensorial analysis showed that the best formulation based on overall acceptability was 25% (w/w) of corn flour and 75% of white-bean flour. The oil content showed that the samples absorbed about 8% of oil during the toasted. The hardness parameter showed that the sample CPB2575: Corn flour (25%) + White-bean flour (75%); was harder than the control. The microbiological evaluation established that the tortillas comply with the normative what indicates the absence of harmful microorganisms to public health. Color parameters showed that samples tend to lightness with a tendency to reddish color in enriched tortillas while in control are greenish. Andean crop flours are one alternative to increase the nutritional value of corn tortillas with acceptable sensorial characteristics.

scholarly journals Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes

2019 ◽  
Vol 48 (2) ◽  
pp. 36-45 ◽  
Author(s):  
Елена Егорова ◽  
Elena Egorova ◽  
Ирина Резниченко ◽  
Irina Reznichenko
Keyword(s):  
Nutritional Value ◽  
Narrow Range ◽  
Rice Flour ◽  
Gluten Free ◽  
Dietary Fibers ◽  
Corn Flour ◽  
Confectionery Products ◽  
Standard Quality ◽  
Amaranth Flour ◽  
Total Fat

Narrow range of Russian products for consumers with celiac disease, high prices and low nutritional value of these products determine the relevance of the development of new flour confectionery products for consumers who stick to a gluten-free diet. The aim of the work was to develop a food concentrate – semi-finished product for gluten-free cupcakes cooking. The main object of the studies was flour obtained from amaranth seeds which had been chosen because of the advantages of its chemical composition compared to the traditional industrial types of gluten-free flour – rice flour and corn flour. Amaranth flour was introduced into the dough in the form of a homogeneous mixture with corn flour or rice flour. It amounted for 5.0% to 25.0% of the total amount of flour. According to the results of studies of organoleptic and physicochemical indicators of the cupcakes quality the authors proposed the optimal combinations of corn flour and amaranth flour; rice flour and amaranth flour. They showed that if the dough base includes corn flour and amaranth flour in the ratio of 10.0–12.5% : 90.0–87.5% or rice flour and amaranth flour in the ratio of 15.0–17.5% : 85.0–82.5% it allows to obtain standard quality cupcakes. Considering these data the authors developed the recipes of semi-finished gluten-free cupcakes with amaranth flour. Calculation of nutritional value of semi-finished gluten-free cupcakes cooked following the developed recipes showed that corn-amaranth and rice-amaranth cupcakes had a better ratio of basic nutrients. They had higher content of easy-to-digest gluten-free proteins (up to 7.9–8.4 g/100 g of semi-finished product) and dietary fibers (up to 1.2–3.4 g/100 g of semi-finished product). They had lower total fat content (4–5 times). Based on the results of the conducted research it is possible to confirm that the use of amaranth flour in the development of semi-finished gluten-free cupcakes can significantly increase the nutritional value of these products and to extend the product range of affordable gluten-free Russian products.

scholarly journals Effect of addition corn flour, millet flour and pumpkin seed flour on the properties of gluten-free gingerbread

2021 ◽  
Vol 845 (1) ◽  
pp. 012108
Author(s):  
P K Garkina ◽  
A A Kurochkin ◽  
D I Frolov ◽  
G V Shaburova
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Gluten Free ◽  
Corn Flour ◽  
Pumpkin Seed ◽  
Complete Replacement ◽  
Seed Flour ◽  
Functional Orientation ◽  
Physicochemical Methods

Abstract This article presents the development of a recipe for gluten-free gingerbread using secondary raw materials and cereals that normalize the intestinal micro flora. The gluten-free gingerbread recipes included the following gluten-free raw materials: corn flour (CF), millet flour (MF), pumpkin seed flour (PSF). The formulation was used as gingerbread «Limon» of wheat dough as a control sample. Prescription gluten-free components and their ratio were selected based on the analysis of data from domestic and foreign sources, taking into account the functional orientation and consumer properties. Laboratory baking of gingerbread was carried out with a complete replacement of wheat flour in the recipe for a different ratio of gluten-free flour mixture CF:MF:PSF - 40:40:20 and 35:35:30. To evaluate the obtained gingerbread, organoleptic and physicochemical methods of analysis were used. The organoleptic properties and physicochemical properties of the control sample and samples of gluten-free mixtures were compared. It has been found that replacing wheat flour with a gluten-free flour mixture generally improves the properties of gingerbread. We determined the rational ratio of gluten-free flour ingredients for the production of gingerbread CF:MF:PSF - 35:35:30.

scholarly journals POSSIBILITIES OF USING NON-TRADITIONAL TYPES OF FLOUR IN THE PRODUCTION OF FLOUR CONFECTIONERY PRODUCTS

2020 ◽  
Vol 35 (1) ◽  
pp. 83-93
Author(s):  
A.A. Imaeva ◽  
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Scientific Work ◽  
Gluten Free ◽  
Chemical Parameters ◽  
Corn Flour ◽  
Free Products ◽  
Confectionery Products ◽  
Physical And Chemical

During the research, physical and chemical parameters of non-traditional types of flour and their influence on the gluten complex of wheat dough were studied to determine the feasibility of using it in the production of flour confectionery products. Thanks to the experience and scientific work of both Russian and foreign scientists and manufacturers, a number of potential promising raw materials have been identified. Amaranth, Flaxseed, oatmeal, and corn flour are suitable for producing and expanding the range of gluten-free products. The results of the study of the quality of these types of flour and their impact on the technological properties of wheat flour indicate the possibility and feasibility of their use as an additive in the baking and confectionery industry to increase the nutritional value of finished products and possibly give them preventive properties.

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