scholarly journals Volume, firmness and crumb characteristics of gluten-free bread based on extruded quinoa flour and lactic acid

2020 ◽  
Vol 23 ◽  
Author(s):  
Elvia Murgueytio ◽  
Stalin Santacruz
Keyword(s):  
Lactic Acid ◽  
Specific Volume ◽  
Water Solubility ◽  
Chenopodium Quinoa ◽  
Control Sample ◽  
Cell Number ◽  
Gluten Free ◽  
Average Cell Size ◽  
Average Cell ◽  
Quinoa Flour

Abstract Coeliac disease forces on the developing of gluten-free products. Gluten-free cereals may be modified by techniques like cooking-extrusion or by adding compounds like lactic acid in order to obtain mixtures with adequate viscoelastic properties for the developing of baked products. The present work studies the elaboration of gluten-free bread with extruded quinoa (Chenopodium quinoa Willd) flour and lactic acid. The influence of feeding humidity (18% and 25%) and temperature of extrusion (60 °C and 95 °C) on water absorption index (WAI) and water solubility index (WSI) of extruded flours was investigated. The results showed that feeding humidity led to changes on WAI. Baking process was studied by varying the amount of lactic acid added during bread baking. The specific volume, firmness and crumb characteristics (average cell size and cell number per mm2) of bread were determined. A control sample based on commercial gluten-free flour and no lactic acid was used. The results showed that lactic acid content did not affect bread firmness. Bread prepared with extruded flours at 95 °C, 25% feeding moisture had higher firmness (p < 0.05) than bread prepared with other extruded flours and control sample. Low level of lactic acid (0.2%) led to bread with high specific volume. The use of an extruded quinoa flour with low levels of lactic acid led to a gluten-free bread with a high specific volume and low firmness.

scholarly journals Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 337 ◽  
Author(s):  
Wendy Franco ◽  
Ilenys Pérez-Díaz ◽  
Lauren Connelly ◽  
Joscelin Diaz
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
High Performance ◽  
Chenopodium Quinoa ◽  
Titratable Acidity ◽  
Potential Candidate ◽  
Gluten Free ◽  
Spontaneous Fermentation ◽  
Colony Forming Units ◽  
Quinoa Flour

Quinoa, a nutritional grain, can be used as an ingredient in gluten-free sourdoughs. This study characterizes quinoa flour spontaneous fermentation with emphasis in the isolation of exopolysaccharide (EPS) producer bacteria. Real, red and black grains were studied. Dough yield, microbiota composition and fermentation biochemistry were determined for a total of 36 quinoa flour fermentations. The fermentation biochemistry was monitored by high-performance liquid chromatography (HPLC) analysis, pH measurement and titratable acidity. Changes in the microbiota were monitored by plating on deMann Rogosa and Sharp 5 agar (MRS5) and yeast and mold agar (YMA) plates and with metagenetic analysis. The ability to produce exopolysaccharides was screened in selected lactic acid bacteria (LAB) isolates. Production of organic acids in the spontaneous fermentation dropped the pH to 4.0 ± 0.3. The community of presumptive LAB reached 8.37 ± 0.01 log colony forming units (CFU)/mL by day 8 of back-slopped fermentations. The microbiota was composed of Lactobacillus, Enterococcus, Leuconostoc, Lactococcus, Pediococcus and Weissella. P. pentosaceous, L. citreum and W. cibaria were able to produce EPS in a starch-rich medium. P. pentosaceous showed higher exopolysaccharide yield, rapid acidifying kinetics and was able to drop the dough broth pH to values below 4.0 and a positive fermentation quotient after 24 h of incubation. Therefore, the bacterium might be a potential candidate for quinoa sourdough production.

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 The Effects of Different Ratios and Concentrations of Benzyladenin and GA4+7 on Fruit Size and Yield of Apple Trees

HortScience ◽  
1997 ◽  
Vol 32 (3) ◽  
pp. 524D-524
Author(s):  
Thomas E. Clark ◽  
Terence L. Robinson ◽  
Alan N. Lakso ◽  
Warren C. Stiles
Keyword(s):  
Fruit Size ◽  
Cell Number ◽  
Fruit Shape ◽  
Total Cell ◽  
Apple Trees ◽  
Total Cell Number ◽  
Average Cell Size ◽  
Crop Load ◽  
Average Cell ◽  
Positive Rate

In 1996, benzyladenine, or GA4+7, or different ratios of BA: GA4+7 (100:1, 10:1 and 1:1) were applied to 10-year-old `Empire' apple trees on M.9 at 10-mm fruit size and 19-year-old `Redchief Delicious' apple trees on M.9 or M.9/MM.111 at 7.6-mm fruit size. Each chemical or combination of BA and GA was applied at three rates (50, 100, or 150 ppm) and at 75 ppm with 1.25 ml of carbaryl/L. At harvest, fruits were sampled from each treatment to determine fruit shape, firmness, color, total cell number, average cell size, and percentage of intercellular space. The positive rate response on fruit size and negative rate response on crop load of `Empire' became less significant for each formulation as the amount of GA4+7 in the formulation increased. The same was true for `Delicious', but less pronounced. At low rates of BA, formulations containing GA resulted in more thinning than BA alone. However, at higher rates of BA, formulations containing GA caused significantly less thinning than BA alone. For treatments combined with carbaryl, crop load increased linearly in `Empire' with increasing amounts of GA4+7 in the formulation. The treatment that provided the largest fruit size for `Empire' was BA@150 ppm, while for `Delicious' it was BA@75 ppm + carbaryl. Both varieties showed the greatest reduction in crop load with the 100:1@75 ppm+ carbaryl treatment when compared to the controls. These data suggest that GA4+7 in formulation with BA may inhibit the thinning action of BA at moderate and high rates.

Measuring dimensions: the regulation of size and shape

Development ◽  
2000 ◽  
Vol 127 (14) ◽  
pp. 2977-2987 ◽  
Author(s):  
S.J. Day ◽  
P.A. Lawrence
Keyword(s):  
Cell Growth ◽  
Cell Survival ◽  
Cell Size ◽  
Characteristic Size ◽  
Cell Number ◽  
Morphogen Gradient ◽  
Average Cell Size ◽  
Average Cell ◽  
Size And Shape ◽  
Drosophila Wing

Over many years evidence has accumulated that plants and animals can regulate growth with reference to overall size rather than cell number. Thus, organs and organisms grow until they reach their characteristic size and shape and then they stop - they can even compensate for experimental manipulations that change, over several fold, cell number or average cell size. If the cell size is altered, the organism responds with a change in cell number and vice versa. We look at the Drosophila wing in more detail: here, both extracellular and intracellular regulators have been identified that link cell growth, division and cell survival to final organ size. We discuss a hypothesis that the local steepness of a morphogen gradient is a measure of length in one axis, a measure that is used to determine whether there will be net growth or not.

Accumulation of starch in Chlamydomonas reinhardtii flagellar mutants

1992 ◽  
Vol 70 (3-4) ◽  
pp. 255-258 ◽  
Author(s):  
Bradford S. Hamilton ◽  
Kazuo Nakamura ◽  
Daniel A. K. Roncari
Keyword(s):  
Energy Storage ◽  
Chlamydomonas Reinhardtii ◽  
Inverse Relationship ◽  
Cell Number ◽  
Energy Utilization ◽  
Wild Type ◽  
Cellular Functions ◽  
Average Cell Size ◽  
Average Cell

Paralyzed flagellar mutants pf-1, pf-2, pf-7, and pf-18 of the green alga Chlamydomonas reinhardtii (Dangeard) were shown to store a significantly greater amount of starch than the motile wild type 137c+. The increase in starch storage was significant relative to protein, chlorophyll, and cell number. Analysis of average cell size revealed that the paralyzed mutants were larger than the wild type. This increase in storage molecule accumulation supports an inverse relationship between chemical energy storage and energy utilization for biomechanical/motile cellular functions. Chlamydomonas reinhardtii provides a useful model for studies of the role of cytoskeletal activity in the energy relationship and balance of organisms.Key words: Chlamydomonas, cytoskeleton, paralyzed flagella, starch, bioenergetics.

scholarly journals Development of Gluten-Free Breads Using Andean Native Grains Quinoa, Kañiwa, Kiwicha and Tarwi

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 15
Author(s):  
Ritva Repo-Carrasco-Valencia ◽  
Julio Vidaurre-Ruiz ◽  
Genny Isabel Luna-Mercado
Keyword(s):  
Specific Volume ◽  
Xanthan Gum ◽  
Potato Starch ◽  
Viscosity Index ◽  
Chenopodium Quinoa ◽  
Textural Properties ◽  
Gluten Free ◽  
Lupinus Mutabilis ◽  
Crumb Firmness ◽  
Central Composite

The aim of this study was to develop gluten-free breads using the flours of Andean native grains. The following native grains were used: quinoa (Chenopodium quinoa) Pasankalla variety, kiwicha (Amaranthus caudatus) Centenario variety, kañiwa (Cheopodium pallidicaule) Illpa Inia variety and tarwi (Lupinus mutabilis) Blanco de Yunguyo variety. The formulations of the breads with Andean grains flours were optimized using the Mixture Design and the Central Composite Rotational Design, analyzing the dough’s textural properties (firmness, consistency, cohesiveness and viscosity index), specific volume and crumb texture. Potato starch and xanthan gum were used in the preparation of the breads. The optimized formulations of the gluten-free breads with Andean grain flours were composed of quinoa (46.3%), kiwicha (40.6%), kañiwa (100%) and tarwi (12%) flours. The gluten-free breads developed showed acceptable specific volume and low crumb firmness and could help to improve the nutrition of celiac patients.

scholarly journals (230) Genetic Differences in Sweet Cherry Fruit Size Are Determined by Cell Number and Not Cell Size

HortScience ◽  
2005 ◽  
Vol 40 (4) ◽  
pp. 1008B-1008 ◽  
Author(s):  
James W. Olmstead ◽  
Amy F. Iezzoni ◽  
Matthew D. Whiting
Keyword(s):  
New York ◽  
Cell Size ◽  
Sweet Cherry ◽  
Fruit Size ◽  
Cell Number ◽  
Average Cell Size ◽  
Average Cell ◽  
Cell Numbers ◽  
Wide Range ◽  
Sweet Cherries

Although maximizing fruit size is critical for profitable sweet cherry (Prunusavium L.) production, little is known about the cellular differences among and between cultivars that contribute to fruit size differences. A wide range of fruit size exists among sweet cherries, and, due to cultural and environmental differences, significant variation exists among genetically identical fruit from the same cultivar. To determine the relative contributions of flesh cell number and cell size to final fruit size in sweet cherry, equatorial sections of three cultivars with a wide range in final average fruit size [`New York 54' (NY54; 1.4 g fresh weight, 11.8 mm diameter), `Emperor Francis' (EF; 6.1 g, 21.0 mm), and `Selah' (12.8 g, 25.5 mm)] were created from mature fruit. Cells intersecting a transverse line were counted and average cell length was calculated. The average cell numbers were significantly different (P ≤ 0.05) between `NY54', `EF', and `Selah' (26.7, 47.4, and 83.2, respectively), indicating that flesh cell number is the major contributor to differences in fruit size between cultivars. Flesh cell numbers of `NY54', `EF', and `Selah' were similar at bloom and increased rapidly for a short duration after fertilization, suggesting a key developmental period for fruit size differences. To determine the contribution of cell number differences to variation in fruit size within a cultivar, fruit from `Bing' and `Regina' trees exhibiting a range of size due to cultural and environmental differences were measured. In both cases, average cell number was not significantly different (P = 0.9, P = 0.3, respectively), while average cell size was (P ≤ 0.05), further indicating fruit flesh cell number is a genetically controlled trait.

scholarly journals Balady bread: A comprehensive study on sensory, chemical and rheological properties during fortification by Quinoa (Chenopodium quinoa Willd.)

2021 ◽  
Vol 26 (4) ◽  
pp. 2846-2854
Author(s):  
NAHLA A.F. ◽  
BADAWY W.Z. ◽  
EL-BANA M.A. ◽  
KASSAB H.A.
Keyword(s):  
Amino Acids ◽  
Protein Content ◽  
Rheological Properties ◽  
Chenopodium Quinoa ◽  
Control Sample ◽  
Essential Amino Acids ◽  
Bakery Products ◽  
Quinoa Flour ◽  
And Control ◽  
Comprehensive Study

Quinoa is recently gaining more interest from many countries as a nutritious substitute and food addition. Proximate chemical analysis of quinoa flour (QF) was estimated. Additionally, the rheological properties of balady bread dough fortified with QF were evaluated. It was found that QF was an ideal source of minerals especially potassium (808.7 mg/100 g) and essential amino acids compared with wheat flour. Moreover, the protein content of bread substituted with QF increased by increasing QF content. Also, the sensory properties of bread were acceptable. There was no noticeable difference (P≤ 0.05) between bread fortified with 10% and control sample. The gluten levels went down by raising the levels of QF from 10 to 40% whilst; the protein content increased from 10 to 40% by rising QF replacement levels. The obtained date suggested that QF could be utilized as fortifying source of protein and nutrients especially, in bakery products.

scholarly journals Development and sensory evaluation of gluten free bakery products using quinoa (Chenopodium Quinoa) flour

2017 ◽  
Vol 9 (4) ◽  
pp. 2449-2455 ◽  
Author(s):  
Sukhmandeep Kaur ◽  
Navjot Kaur
Keyword(s):  
Rating Scale ◽  
Negative Impact ◽  
Percent Level ◽  
Chenopodium Quinoa ◽  
Sensory Attributes ◽  
Bakery Products ◽  
Gluten Free ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Quinoa Flour

Quinoa based gluten free bakery products were prepared by supplementing roasted quinoa flour in oats and rice flour at different substitution levels and were organoleptically evaluated using eight point hedonic rating scale for sensory attributes by a semi – trained (including Professors and Assistant Professors not a professionally sensory panel) panel of 10 judges. Substitution of roasted quinoa flour at 5, 10 and 15 percent levels showed significant difference (p≤ 0.05) at 10 percent levels for all the products namely cookies, cakes, muffins, pies and tarts for overall acceptability. The products with 10 percent level of supplementation of roasted quinoa flour (10%) with rice (45%) and oats flour (45%) were found to be highly acceptable and the scores for overall acceptability for cakes (7.54), cookies (7.46), muffins (7.32), pies (7.78) and tarts (7.56) were achieved. The pies with 10 percent level of supplementation of roasted quinoa flour were considered as best product by the judges in terms of all the sensory attributes such as appearance, colour, texture, flavour, taste and overall acceptability. It may be concluded that roasted quinoa flour can be utilized successfully up to 10 percent level to prepare gluten free bakery products with high nutritional value without imposing negative impact on sensory attributes which may prove a boon to celiac patients.

Sign in / Sign up

Export Citation Format

Share Document