Development of Gluten Free Cookies  From  Rice And Coconut Flour Blends

This study aims to assess the addition of rice and coconut flour blends on cookies formulation, composition and acceptability. For the cookie formulations the following ratios between coconut flour and rice flour were used: 100:0, 50:50, 30:70. Moisture, ash, fat, protein, total carbohydrates of raw flours and cookies were determined by AACC (2000) methods, while sensorial evaluation was carried out using a 9 points hedonic test. Coconut flour was characterized by a high content of ash (5.09%) and proteins (17.2%) comparatively to rice flour. Blending coconut and rice flours at different proportions led to cookies with enhanced protein, ash and fat content. Sensory analysis revealed that blends of rice and coconut flour can be successfully incorporated into gluten free cookies, resulting in products with pleasant flavor and taste. Coconut flour possesses good nutritional properties which could be utilized for value addition of baked goods.

Download Full-text

IMPROVEMENT OF THE RECIPE COMPOSITION OF SPECIAL-PURPOSE GLUTEN-FREE CHOCOLATE MUFFINS

Food Science and Technology ◽

10.15673/fst.v14i4.1897 ◽

2020 ◽

Vol 14 (4) ◽

Author(s):

O. Shapovalenko ◽

O. Pavliuchenko ◽

Y. Furmanova ◽

L. Sharan ◽

O. Kuzmin

Keyword(s):

Moisture Content ◽

Wheat Flour ◽

Brown Rice ◽

Rice Flour ◽

Quality Parameters ◽

Gluten Free ◽

Brown Colour ◽

Sodium Magnesium ◽

Brown Rice Flour ◽

Rice Flours

The paper considers how gluten-free flours, in particular, those made from coconuts and brown rice, can be used in the technology of gluten-free chocolate muffins in order to expand the range of special purpose products. Studies by domestic and foreign authors dedicated to using different flour types in today’s gluten-free technologies have been analysed. It has been proved that wheat flour can be fully replaced with gluten-free flour mixtures in the recipe of chocolate muffins. Analysis of the chemical composition of coconut flour has shown its higher fat content, compared with wheat flour, and twice as much protein and dietary fibre (18%). Coconut flour exceeds wheat flour not only in the main macronutrients, but also in the content of the main minerals. Brown rice flour, too, contains more fats and vitamins of the B-group than wheat flour does, and is a source of sodium, magnesium, phosphorus, silicon, and sulphur. It contains up to 80% of starch and, like coconut flour, is gluten-free. Replacing wheat flour in the classical muffin recipe with mixtures of coconut and brown rice flours in the ratios 30:70, 40:60, and 50:50 reduces the moisture content and density of the dough. The moisture content in the finished muffins, too, is lower by 0.7, 1.2, and 1.5% respectively. It has been confirmed that if the gluten-free flour mixture contains over 50% of coconut flour, it reduces the specific volume of resulting muffins and worsens their quality parameters. The Harrington method was used to estimate the comprehensive quality index of the chocolate muffins. This has shown that full substitution of wheat flour for a mixture of gluten- free flours in the ratio 40:60 (coconut flour:brown rice flour) allows achieving the best-balanced sensory characteristics. Gluten-free muffins have a pleasant brown colour of the crust, their crumb is quite soft, homogeneous, and porous, with a balanced taste and an aroma of cocoa combined with light coconut notes.

Download Full-text

Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties

International Journal of Food Science ◽

10.1155/2018/7120327 ◽

2018 ◽

Vol 2018 ◽

pp. 1-9 ◽

Cited By ~ 1

Author(s):

Dayanne Vigo Miranda ◽

Meliza Lindsay Rojas ◽

Sandra Pagador ◽

Leslie Lescano ◽

Jesús Sanchez-Gonzalez ◽

...

Keyword(s):

Brown Rice ◽

Rice Flour ◽

Whole Grains ◽

Gluten Free ◽

Nutritional Properties ◽

Free Products ◽

Cactus Pear ◽

A Value ◽

Brown Rice Flour ◽

Amaranth Flour

An agroindustrial by-product (cactus pear peel) and whole grains flour (brown rice and amaranth) were used to present a gluten-free snack proposal. The effect of 5% (F1), 7% (F2), and 10% (F3) substitution of brown-rice flour for yellow cactus pear peel powder (Opuntia ficus-indica) on the snack physical, sensorial, and nutritional properties was evaluated. In addition, 20% of amaranth flour (Amaranthus caudatus) was used for all formulations. As the percentage of substitution increased, the a⁎ value increased, while the L⁎ decreased. The control snacks presented higher hardness, while the snacks with 10% substitution presented a greater crispness. The sensorial properties (overall liking, colour, crispness, and oiliness) reported that the samples containing cactus pear peel powder were the most accepted. The fat content decreased as the substitution percentage increased. The F3 formulation presented the best physical and sensorial properties and when compared with other commercial snack brands, it presented low fat and an adequate protein and fibre content. Therefore, snacks based on brown rice, amaranth, and cactus pear by-product could be considered as a good option of gluten-free product, contributing to reducing the lack of gluten-free products on the markets.

Download Full-text

Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition

Foods ◽

10.3390/foods10071498 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1498

Author(s):

Laura Ramos ◽

Alicia Alonso-Hernando ◽

Miriam Martínez-Castro ◽

Jose Alejandro Morán-Pérez ◽

Patricia Cabrero-Lobato ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Cost Effective ◽

Current Evidence ◽

Bakery Products ◽

Gluten Free ◽

Nutritional Properties ◽

Baked Goods ◽

Effective Technology ◽

Bibliographic Search

Recent studies suggest that the beneficial properties provided by sourdough fermentation may be translated to the development of new GF products that could improve their technological and nutritional properties. The main objective of this manuscript is to review the current evidence regarding the elaboration of GF baked goods, and to present the latest knowledge about the so-called sourdough biotechnology. A bibliographic search of articles published in the last 12 years has been carried out. It is common to use additives, such as hydrocolloids, proteins, enzymes, and emulsifiers, to technologically improve GF products. Sourdough is a mixture of flour and water fermented by an ecosystem of lactic acid bacteria (LAB) and yeasts that provide technological and nutritional improvements to the bakery products. LAB-synthesized biopolymers can mimic gluten molecules. Sourdough biotechnology is an ecological and cost-effective technology with great potential in the field of GF products. Further research is necessary to optimize the process and select species of microorganisms robust enough to be competitive in any circumstance.

Download Full-text

Nutritional Properties of Rice Varieties Commonly Consumed in Italy and Applicability in Gluten Free Diet

Foods ◽

10.3390/foods10061375 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1375

Author(s):

Giorgia Vici ◽

Diego Romano Perinelli ◽

Dalia Camilletti ◽

Flora Carotenuto ◽

Luca Belli ◽

...

Keyword(s):

Amylose Content ◽

Basmati Rice ◽

Gluten Free ◽

Nutritional Knowledge ◽

Nutritional Properties ◽

Cooking Method ◽

Rice Varieties ◽

Cooked Rice ◽

Nutritional Characteristics ◽

Total Carbohydrates

Gluten-free diets are often characterized by an inadequate intake of nutrients and are generally monotonous for the limited number of products celiac patients can use. As rice is the most used cereal by celiac consumers, studying rice varieties nutritional characteristics is of interest to manage diet quality and variety. Proteins, total carbohydrates and amylose content of six rice varieties (Ribe, Vialone Nano, Carnaroli, Arborio, Basmati, and Fragrance) were analyzed. Analyses were performed in raw products and after boiling, stewing, and microwaving. A decrease of proteins and total carbohydrates amount was observed in cooked rice. The same was reported for amylose content with boiling showing the highest loss (average retained amylose 53%). Considering amylose percentage with respect to total carbohydrates, each variety showed either an increase or a decrease depending on cooking method. The highest values were obtained with stewing above all for Basmati rice and Arborio rice. However, exceptions can be underlined as Carnaroli rice, showing the highest percentage when boiled. In this context, nutritional characteristics of cooked rice varieties appear to be of great importance to increase specific nutritional knowledge to better manage gluten-free diets.

Download Full-text

Studies on the effect of brown rice and maize flour on the quality of bread

Journal of the Bangladesh Agricultural University ◽

10.3329/jbau.v9i2.11044 ◽

2012 ◽

Vol 9 (2) ◽

pp. 297-304 ◽

Cited By ~ 4

Author(s):

MZ Islam ◽

M Shams Ud-Din ◽

MA Haque

Keyword(s):

Brown Rice ◽

Rice Flour ◽

Crude Fibre ◽

Overall Acceptability ◽

Bread Volume ◽

Total Carbohydrates ◽

Brown Rice Flour ◽

Rice Flours ◽

Wheat Flours

Breads were prepared with various combinations of maize, brown rice and wheat flours in the basic formulation of bread. The baking properties and chemical composition of bread were evaluated and analysed, respectively. The bread volume decreased, where as bread weight and moisture content increased with the increasing level of maize and brown rice flour. The crumb and crust colour of breads were improved with addition of 8% maize and 8% brown rice flour in bread formulation. The protein content and other nutrients of breads were increased by addition of maize and brown rice flours. The effects of various levels of yeast, sugar, fat, improver and salt on the quality of breads prepared with maize and brown rice flour were evaluated. Bread quality in respects of bread volume and crumb texture were improved by using 2.5% yeast, 5% sugar, 5% fat and 0.6% improver. The analysis of bread containing added 8% maize and 8% brown rice flours showed protein 9.76%, fat 4.10%, ash 2.10%, crude fibre 5.16%, sugar 2.26% and total carbohydrates 46.91%. Bread having 8% maize and 8% brown rice flour had most acceptable flavour, texture, colour and overall acceptability when compared with other bread with maize and brown rice flour. DOI: http://dx.doi.org/10.3329/jbau.v9i2.11044 J. Bangladesh Agril. Univ. 9(2): 297304, 2011

Download Full-text

Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429

Foods ◽

10.3390/foods9030363 ◽

2020 ◽

Vol 9 (3) ◽

pp. 363 ◽

Cited By ~ 3

Author(s):

Maria Simona Chiş ◽

Adriana Păucean ◽

Simona Maria Man ◽

Vlad Mureşan ◽

Sonia Ancuţa Socaci ◽

...

Keyword(s):

Rice Flour ◽

Bakery Products ◽

Gluten Free ◽

Volatile Profile ◽

Free Products ◽

Baked Goods ◽

Textural Quality ◽

Sensory Features ◽

Textural Parameters ◽

Baked Products

Gluten free products available on the market have a low textural quality associated with high crumbly structure, low-flavor, aroma, poor mouthfeel, less appearance, in comparison with the conventional final baked products. The aim of this study was to assess the influence of rice sourdough fermented with Lactobacillus spicheri DSM 15429 strain on textural, volatile profile, and sensorial properties of gluten free muffins in order to obtain baked goods with improved quality characteristics. Lactobacillus spicheri is a novel strain isolated from industrial rice sourdough but unexploited for bakery products manufacturing. The results showed that Lactobacillus spicheri DSM 15429 was able to growth in the rice flour influencing the texture and the volatile profile of gluten free muffins as well as their sensory characteristics. Both, textural parameters and volatiles recorded significant differences comparing to muffins obtained with a spontaneously fermented rice sourdough. Hardness and cohesiveness decreased while springiness and resilience of gluten free muffins improved their values. The volatile profile of gluten free muffins was significantly improved by utilization of the rice sourdough fermented with Lactobacilus spicheri DSM 15429. 3-methylbutanal, 2-methylbutanal, acetophenone and limonene were the main volatile derivatives responsible for aroma and odor scores of sensory analysis.

Download Full-text

Development and Testing of Gluten-Free Pasta Based on Rice, Quinoa and Amaranth Flours

Journal of Food Research ◽

10.5539/jfr.v6n4p91 ◽

2017 ◽

Vol 6 (4) ◽

pp. 91 ◽

Cited By ~ 4

Author(s):

Sarah Makdoud ◽

Kurt A. Rosentrater

Keyword(s):

Rice Flour ◽

Individual Sample ◽

Gluten Free ◽

Sample Analysis ◽

Color Analysis ◽

High Quality ◽

Extrusion Processing ◽

Amaranth Flour ◽

Rice Flours ◽

Quinoa Flour

The goal of this study was to make high quality gluten-free pasta using amaranth, quinoa and rice flours, water and eggs using extrusion processing, and to compare these with gluten-free pasta already commercialized. The difficulty was to reproduce the texture provided by the gluten network without using gluten. To do that, an experimental design was created in order to make samples with different quantities of each grain, egg whites and water. Samples were manufactured and various tests (e.g., color analysis, water activity, cooking loss, texture, etc.) were carried out in order to find the best formulation, namely the formulation which was closest to Barilla or Andean dream gluten-free commercial pasta. With Rcommander software, results were analyzed and it was determined that the best pasta formulation was 10% amaranth flour, 40% quinoa flour, and 50% rice flour, with 18% eggs whites and 39% water. This optimal formulation was manufactured and subjected to sensory analysis with other commercial samples (Barilla, Andean Dream). Statistical analyses were conducted and it was shown that, even though this formulation did not quite achieve Barilla or Andean Dream pastas quality, it approached closely in some parameters. Indeed, 80% of consumers did not refuse to eat this pasta again, and with addition of tomato sauce, no differences were seen between the spaghettis. However, individual sample analysis did indicate that consumers did not appreciate the formulation’s sticky texture, thus this parameter would have to be reworked to achieve higher quality.

Download Full-text

Tailoring rice flour structure by rubbery milling for improved gluten-free baked goods

Food & Function ◽

10.1039/c7fo01959a ◽

2018 ◽

Vol 9 (5) ◽

pp. 2951-2961 ◽

Cited By ~ 2

Author(s):

Linda Brütsch ◽

Liliane Tribolet ◽

Stéphane Isabettini ◽

Patrick Soltermann ◽

Andreas Baumann ◽

...

Keyword(s):

Food Processing ◽

Rice Flour ◽

Gluten Free ◽

Free Products ◽

Novel Food ◽

Baked Goods ◽

Processing Techniques

Ever-growing demand for gluten-free products calls for the development of novel food processing techniques to widen the range of existing baked goods.

Download Full-text