scholarly journals Formulation of Gluten-Free Cookies with Enhanced Quality and Nutritional Value

2021 ◽  
Vol 78 (1) ◽  
pp. 113
Author(s):  
Iulia Elena SUSMAN ◽  
Marina SCHIMBATOR ◽  
Alina CULEȚU ◽  
Mona Elena POPA
Keyword(s):  
Celiac Disease ◽  
Seed Protein ◽  
Rice Flour ◽  
Healthy Diet ◽  
Gluten Free ◽  
Sensorial Analysis ◽  
Pumpkin Seed ◽  
Pea Protein ◽  
Ginger Powder ◽  
Quinoa Flour

Gluten-free (GF) products are indispensable for people with celiac disease because till date the only treatment is to follow a GF diet. Besides this, nowadays, people are more interested in following a healthy diet, so they are looking for nutritious food. Nine gluten-free formulations were developed: control (C1-100% rice flour and C2-100% quinoa flour) and samples with quinoa flour (87%) and with the addition of pea protein powder, pumpkin seed protein powder, coconut flour, aronia powder, carrot powder, tomatoes powder and ginger powder with a concentration of 13%, respectively, to show that quinoa flour is nutritionally richer than rice flour. Quinoa flour had a higher content of protein (12.23%), fiber (6.80%), ash (1.66%) compared to rice flour, which had 7.20% protein, 2.20% fiber and 0.60% ash. All supplemented cookies had higher levels of protein, fat and ash. The sensorial analysis showed that the best acceptance besides C1 was for S3_coconut, S4_aronia and S6_tomatoes cookies. Aronia cookie was the darkest and hardest sample. Besides C1 and C2, the softest sample was S6_tomatoes, while S3_coconut was the lightest. Gluten-free (GF) products are indispensable for people with celiac disease because till date the only treatment is to follow a GF diet. Besides this, nowadays, people are more interested in following a healthy diet, so they are looking for nutritious food. Nine gluten-free formulations were developed: control (C1-100% rice flour and C2-100% quinoa flour) and samples with quinoa flour (87%) and with the addition of pea protein powder, pumpkin seed protein powder, coconut flour, aronia powder, carrot powder, tomatoes powder and ginger powder with a concentration of 13%, respectively, to show that quinoa flour is nutritionally richer than rice flour. Quinoa flour had a higher content of protein (12.23%), fiber (6.80%), ash (1.66%) compared to rice flour, which had 7.20% protein, 2.20% fiber and 0.60% ash. All supplemented cookies had higher levels of protein, fat and ash. The sensorial analysis showed that the best acceptance besides C1 was for S3_coconut, S4_aronia and S6_tomatoes cookies. Aronia cookie was the darkest and hardest sample. Besides C1 and C2, the softest sample was S6_tomatoes, while S3_coconut was the lightest.

scholarly journals Effect of potato peel, pumpkin seed, and quinoa flours on sensory and chemical characteristics of gluten-free breads

2020 ◽  
Vol 23 ◽  
Author(s):  
Gabriela Jacinto ◽  
Anderso Stieven ◽  
Mônica Jachetti Maciel ◽  
Claucia Fernanda Volken de Souza
Keyword(s):  
Celiac Disease ◽  
Chemical Analysis ◽  
Dietary Treatment ◽  
Gluten Free ◽  
Potato Peel ◽  
Pumpkin Seed ◽  
Seed Flour ◽  
Lipid Contents ◽  
Pumpkin Seeds ◽  
Quinoa Flour

Abstract Celiac disease is characterized by the body’s inability to digest gluten in the small intestine, and the dietary treatment consists of avoiding foods that contain this protein. Potato peel, pumpkin seeds, and quinoa are ingredients that can be used to produce gluten-free bread. The aim of this work was to evaluate chemical and sensory characteristics of gluten-free breads consisting of the idea to compare both made with traditional ingredients and with the addition of Potato Peel Flour (PPF), Pumpkin Seed Flour (PSF), and Quinoa Flour (QF). Sensory analysis of the prepared gluten-free breads and chemical analysis of the alternative flours were performed, as well as the formulations developed. The bread formulation with traditional flours and starches that obtained the highest acceptance in the sensory evaluation was used as a base to prepare three bread formulations, with 2.5%, 5.0%, and 7.5% of each alternative flours. Regarding the chemical analysis of the flours, carbohydrate concentrations of PPF and QF did not differ statistically. Lipid, protein, and ash levels in PSF were significantly higher than those in the other flours. Carbohydrate, ash, and lipid contents of the three formulations made with alternative flours showed no significant differences. The formulation with 5.0% of the alternative flours had higher sensory acceptance. The results showed that the alternative flours used are viable alternatives for the production of gluten-free breads, making it possible to improve the diet of part of the population with celiac disease by increasing the nutritional contents of minerals, lipids, and proteins.

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 Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 808 ◽  
Author(s):  
Michela Cannas ◽  
Simone Pulina ◽  
Paola Conte ◽  
Alessandra Del Caro ◽  
Pietro Paolo Urgeghe ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Substitution Rate ◽  
Rice Flour ◽  
Consumer Acceptability ◽  
Activity Levels ◽  
Gluten Free ◽  
Nutritional Profile ◽  
Acceptability Rating ◽  
Sensory Parameters ◽  
Quinoa Flour

The present study investigates the effect of partial or total substitution of rice flour (RF) with quinoa flour (QF) (at 25%, 50%, 75% and 100%) on the chemical-physical, nutritional, and sensory characteristics, as well as the volatile compounds, of ladyfinger biscuits. All quinoa-based formulations positively affected the crust colour, endowing it with lower ‘lightness’ and higher ‘redness’ values, giving the biscuits a more appealing crust colour. Biscuits with higher percentages of QF also had better structure, as they were softer. The substitution of RF with QF significantly improved the nutritional profile of the biscuits, as a result of the increase in protein, lipid, ash, total soluble (SP) and insoluble polyphenol (IP), flavonoid, and antioxidant activity levels, which increased linearly with the substitution rate. Quinoa supplementation led to an increase in volatile compounds that were nearly always characterised by positive olfactory attributes. Sensory analysis revealed that the maximal substitution rate of QF able to maintain an adequate consumer acceptability rating is probably 50%, as higher percentages impaired acceptability due to the presence of herbaceous and bitter tastes, even if the consumers also rated these samples as healthier and softer to touch.

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.

Effect of Pre-Treatment on Selected Nutrient Profile and Functional Properties of Quinoa (Chenopodium quinoa) Flour and Development of Gluten Free Quinoa Cookies

2018 ◽  
Vol 55 (2) ◽  
pp. 197
Author(s):  
P. S. Sandhya ◽  
A. Haripriya
Keyword(s):  
Celiac Disease ◽  
Functional Properties ◽  
Sensory Analysis ◽  
Lifestyle Changes ◽  
Sensory Profile ◽  
Physical Parameters ◽  
Gluten Free ◽  
Significant Difference ◽  
Quinoa Flour ◽  
The Impact

Recent awareness and interest in health and wellness has shifted focus on healthy eating and lifestyle changes among people. Baked products are consumed by all age group people and the consumer demand is increasing towards gluten free products mainly due to the prevalence of celiac disease. Utilization of quinoa flour in the making of cookies has its beneficial and nutraceutical properties and its gluten free nature makes it an excellent snack for celiac disease patients. The objective of the current study is to understand the impact of pre-treatments- dry roasting and germination- on the nutritional and functional properties of quinoa flour and to formulate and assess the cookies prepared from the pre treated quinoa flour. Quinoa seeds were washed and subjected to pre-treatments- roasting and germination. Proximate and functional properties were analyzed for plain, roasted and germinated quinoa flour. Quinoa cookies were prepared using plain, roasted and germinated flour. Physical parameters of the cookies were assessed. Cookies were subjected to sensory analysis. There was a significant difference in the proximate composition and functional properties of the untreated, roasted and germinated quinoa flour. Sensory analysis of the cookies revealed that all the samples ranked similar for all the attributes. The study reveals that there is a possibility for the formulation of gluten free cookies using a pseudo cereal like quinoa which has good nutritional and sensory profile.

scholarly journals Assessing the Performance of Different Grains in Gluten-Free Bread Applications

2020 ◽  
Vol 10 (24) ◽  
pp. 8772
Author(s):  
Iuliana Banu ◽  
Iuliana Aprodu
Keyword(s):  
Antioxidant Activity ◽  
Ferulic Acid ◽  
Resistant Starch ◽  
Starch Content ◽  
Rice Flour ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Gluten Free ◽  
Total Dietary Fiber ◽  
Quinoa Flour

A comparative analysis of quinoa, sorghum, millet and rice flours and breads in terms of proximate composition, resistant starch, antioxidant activity and total phenolic content was realized in this study. Quinoa whole flour had the highest content of proteins, fat, ash and total dietary fiber, followed by millet and sorghum flours. Quinoa and rice breads had higher specific volume (192.22 and 181.04 cm3/100 g, respectively) and lower crumb firmness (10.81 and 13.74 N, respectively) compared to sorghum and millet breads. The highest total phenol content was obtained in the case of bread prepared with quinoa flour (398.42 mg ferulic acid equiv/100 g d.w.), while the lowest content was obtained for the rice flour bread (70.34 mg ferulic acid equiv/100 g d.w). The antioxidant activity of gluten-free breads decreased in the following order: sorghum > quinoa > millet > rice. Quinoa bread had the highest resistant starch content of 3.28% d.w., while the rice bread had the highest digestible starch content of 81.48% d.w. The slowly digestible starch varied from 15.5% d.w. for quinoa bread, to 6.51% d.w. for millet bread. These results revealed the huge potential of quinoa, sorghum and millet to be used for developing functional gluten-free bread.

scholarly journals Formulation of gluten-free cupcake with hydrocolloids for people with Celiac disease

2019 ◽  
Vol 2 (6) ◽  
pp. 134 ◽  
Author(s):  
Carolina Gómez ◽  
Jhoana Colina
Keyword(s):  
Celiac Disease ◽  
Shelf Life ◽  
Low Cost ◽  
Hydroxypropyl Methylcellulose ◽  
Rice Flour ◽  
Gluten Free ◽  
Free Products ◽  
Texture Profile ◽  
Average Temperature ◽  
Microbiological Parameters

Background: The development of gluten-free products is a great challenge for manufactures aiming to make baked products have a similar composition to their gluten-containing counterparts. They routinely use commercial and vegetable additives (rice flour and cassava starch), which are gluten free. Due to the fact that most of these products in Venezuela are imported and thus expensive, the prominence of celiac disease increases by 4% every year. This work aimed to develop a filled cupcake formulation with the use of natural and synthetic gluten-free hydrocolloids for those with celiac disease.Methods: Two mixture designs, one with rice flour and one with cassava flour, were examined to identify which flour would give the cupcake the best consistency. The flours were mixed with  hydroxypropyl methylcellulose (HPMC) and vegetable fat (emulsifier) to see which proportion of ingredients was best-suited for the final product. The response variables of adhesiveness, cohesiveness, hardness, and gumminess were used to develop a texture profile. Two formulations were then obtained based on desirability ratings, and then evaluated based on the acceptability of 50 celiac patients.  The physical, chemical and microbiological characterization, along with the storage stability of the selected formulation, was evaluated. The shelf life of the cupcake was determined by evaluating the texture profile, acceptability and microbiological parameters during 21 days at three temperatures (25 °C, 35 °C and 45 °C).Results: The formulation with the greatest desirability in our population had the lowest gliadin content (0.231ppm), the lowest production cost, and showed a decrease in acceptability as time and temperature increased. The shelf life of the cupcakes was estimated to be 14 days when stored at at an average temperature of 28 °C.Conclusion: Our study demonstrates that it possible to produce a low-cost, high-calorie filled cupcake for people with celiac disease to consume.  Keywords: Hydrocolloids, gluten-free filled cup cake, gluten, compound flours, celiac disease

scholarly journals Flour-free Gluten-free Compositions Influence on Qualitative Indicators of Cookies from Biscuits Dough

2021 ◽  
Vol 4 (1) ◽  
pp. 122-136
Author(s):  
Karyna Svidlo ◽  
Tatiana Gavrish ◽  
Olga Danylenko ◽  
Serhii Krasovkyi
Keyword(s):  
Celiac Disease ◽  
Gluten Free Diet ◽  
Seed Meal ◽  
Gluten Free ◽  
Organoleptic Evaluation ◽  
Pumpkin Seed ◽  
Strict Adherence ◽  
Risk Of Death ◽  
Increased Risk

The topicality. According to the World Organization of Gastroenterologists (FOG-OMGE), patients with active (clinically severe) celiac disease have an increased risk of death compared to the general population; patients with celiac disease should definitely not eat wheat, rye or barley in any form. However, there is the increased risk of death resumes after three to five years of strict adherence to a gluten-free diet, so it becomes especially important to develop technologies for confectionery products based on gluten-free flour compositions and study their quality indicators. The purpose of the article is to determine the influence of gluten-free flour compositions based on flaxseed, rice, sesame, pumpkin seed meal, sugar substitute on the quality of cupcakes. Research methods. The dependence of stress on the shear rate of biscuit dough based on gluten-free flour compositions has been determined using a Brookfield viscometer. The adhesive stress of the dough masses from the effects of different concentrations of the model system based on gluten-free flour compositions has been performed on a bursting machine МТ-140/RV2. Results. The data of research of gluten-free flour compositions influence on qualitative properties of biscuit cake dough are resulted. An organoleptic evaluation of cupcakes for a gluten-free diet was carried out and the daily requirement for vitamins of people aged 18-59 when consuming this confectionery has been determined. Conclusions and discussions. Determining the effect of gluten-free compositions on the quality of biscuit dough and finished products makes it possible to offer for a gluten-free diet three recipes for cupcakes based on compositions of rice-flax flour, sesame-flax flour and flax flour with pumpkin seed meal, added bougainvillea, carrot and pumpkin. Developed cupcakes for a gluten-free diet can be used in the diet of people aged 18-59 years for both dietary nutrition and general disease prevention.

Exploring high amylose rice in combination with carboxymethyl cellulose for preparation of low glycemic index gluten-free shelf-stable cookies

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Bazila Naseer ◽  
Haroon Rashid Naik ◽  
Syed Zameer Hussain ◽  
Tashooq Bhat ◽  
Abdul Rouf
Keyword(s):  
Celiac Disease ◽  
Glycemic Index ◽  
Resistant Starch ◽  
Starch Content ◽  
Rice Flour ◽  
Gluten Free ◽  
Ambient Conditions ◽  
Content Type ◽  
High Amylose ◽  
Shelf Stable

PurposeLow glycemic index gluten-free cookies from high amylose rice flour were prepared by modifying baking conditions and ingredient composition.Design/methodology/approachBaking temperature, baking time, and concentration of carboxymethyl cellulose (CMC) were varied between 170 and 190° C, 12–25 min, and 0.2–1%, respectively, using central composite rotatable design. The developed cookies were packed in metalized polyester pouches and stored under ambient conditions for a period of 90 days.FindingsWidth and bulk density of cookies increased significantly (p < 0.05) with an increase in baking temperature, while thickness, baking loss and yield decreased with an increase in baking temperature. Puffiness increased predominantly with the increase in the concentration of CMC. Design expert predicted baking temperature of 185° C, baking time of 22 min, and 0.8% concentration of CMC as desirable conditions for the development of gluten-free cookies from rice flour. Cookies developed after following optimized conditions recorded dietary fiber of 4.66%, resistant starch (RS) content of 7.20% and predicted glycemic index (pGI) of 44.60. RS, pGI, moisture, water activity, free fatty acids and peroxide value increased significantly, whereas hardness and overall acceptability decreased during storage.RPractical implicationsGluten-free (GF) foods are in high demand globally due to the prevalence of celiac disease. Rice lacks gluten protein, and thus, can serve as a potential raw material for the development of GF cookies. In the present study, the ingredient modification and freezing interventions during baking were found to be crucial if the development of low GI gluten-free cookies having good RS content is targeted. Optimized GF cookies prepared via technological intervention and packed in metalized polyester were shelf stable for up to 3 months under ambient conditions. Furthermore, resistant starch content was enhanced while the predicted glycemic index was decreased during storage. Adoption of baking conditions and CMC level optimized in the present study can help to develop shelf-stable GF bakery products for people suffering from comorbidities like celiac disease and diabetes.Originality/valueResistant starch content was enhanced while predicted glycemic index was decreased during storage of gluten-free cookies prepared from high amylose rice flour. The developed cookies can be a complementary diet to people suffering from comorbidities like celiac disease and diabetes.

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

2017 ◽  
Vol 6 (4) ◽  
pp. 91 ◽  
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.

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