scholarly journals Development and Sensory Evaluation of Quinoa Based Sweet and Salt cookies

2021 ◽  
Vol 10 (10) ◽  
pp. 267-276
Author(s):  
Kale Bala Nirmala Mukul Sinha
Keyword(s):  
Small Intestine ◽  
Sensory Evaluation ◽  
Nutritive Value ◽  
Bakery Products ◽  
Gluten Sensitivity ◽  
Gluten Free ◽  
Different Types ◽  
Suitable Treatment ◽  
Elastic Protein ◽  
Quinoa Flour

Gluten, a visco elastic protein present in the wheat causes damage to the small intestine and as a result the microvilli of the small intestine gets atrophed. This situation leads to abdominal discomfort and malaborption of many vital vitamins. This condition is called as Gluten Sensitivity or Celiac Disease, following a gluten free diet is most suitable treatment. Gluten free cereals can be used in diet, but they can’t replace wheat in bakery products. The present study was conducted to develop gluten free cookies with quinoa, a nutrient dense pseudocereal. Three different types of cookies using two different types of quinoa flour were prepared. Sensory evaluation and nutritive value of the cookies revealed that Quinoa cookies have excellent sensory attributes and also they are high in nutritive value. Among all cookies made corn flake cookies (C1) cookies are much more appreciated than cinnamon cookies (C2) and salt cookies (C3).

Application of hydrocolloids as baking improvers

2009 ◽  
Vol 63 (1) ◽  
Author(s):  
Zlatica Kohajdová ◽  
Jolana Karovičová
Keyword(s):  
Bakery Products ◽  
Food Technology ◽  
Gluten Free ◽  
Fat Replacers ◽  
Polymeric Structure ◽  
Food Texture ◽  
Different Types ◽  
Starch Retrogradation ◽  
Bakery Industry

AbstractHydrocolloids (or gums) belong to a group of biopolymers widely used in food technology. In the bakery industry, these compounds help to improve food texture and moisture retention, to retard starch retrogradation, and, finally, to enlarge the overall quality of the products during storage. Since recently, some hydrocolloids are being used due to their polymeric structure as fat replacers to obtain low calorie products and to substitute gluten in the formulation of gluten-free breads. This study describes the applications of some hydrocolloids in the bakery industry. Technological effects of these substances for different types of bakery products are also discussed.

scholarly journals BIOSAFETY ASSESSMENT OF FLOUR AND YEASTS FOR BAKERY NEEDS ACCORDING TO MICROBIOLOGICAL INDICATORS

2021 ◽  
Vol 2 (37) ◽  
pp. 128-131
Author(s):  
I. Коrnienko
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Nutritional Value ◽  
Poor Quality ◽  
Bakery Products ◽  
Gluten Free ◽  
Different Types ◽  
Unleavened Bread ◽  
Microbiological Parameters ◽  
Pure Cultures

The problem of non-compliance with microbiological safety indicators of finished bakery products and flour of different types is formulated. It is noted that the reason for the development of bread disease, which is caused by pathogenic and opportunistic microorganisms, is poor quality flour. The solution of the problem is offered by use of symbiosis of lactic acid bacteria as a part of leaven which possess antagonistic properties in relation to many activators.                According to the results of microbiological research, pathogens of bread disease in wheat, spelled, oat and rye types of flour have been identified.The pathogenic micro­organisms present in the flour lead to accelerated spoilage of bread, reducing its nutritional value and safety in terms of microbiological parameters.                It is proposed to test the effectiveness of the use of biotechnological principles, which are based on the antagonistic properties of lactic acid bacteria. To determine the biosafety of the obtained yeast, microbiological studies were performed by seeding yeast samples on elective nutrient media Saburo, Blikfeldt, GMF agar, bifido- and lactoagar.                An improved leaven formulation for baking needs with an increased titer of lactic acid bacteria, which have powerful antagonistic powers, has been developed. Experiments have shown the effectiveness of the use of symbiosis of pure cultures of lactic acid bacteria in the composition of leavens to suppress diseases of bread, namely pathogens  – Aspergillus niger, Mycormucedoand Bacillus subtilis.             The use of unleavened leavens with a high content of pure cultures of lactic acid bacteria in the practice of baking unleavened bread based on gluten-free types of flour contributes to the expansion of the range of functional 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.

Sensory evaluation of some sweet gluten-free bakery products based on rice and buckwheat flour

2015 ◽  
Vol 208 ◽  
pp. S82 ◽  
Author(s):  
Iovan Minodora Loredana ◽  
Radoi Bogdan Petru ◽  
Stoin Daniela ◽  
Trasca Teodor Ioan ◽  
Negrea Monica
Keyword(s):  
Sensory Evaluation ◽  
Bakery Products ◽  
Gluten Free ◽  
Buckwheat Flour

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

Pilot study on non-celiac gluten sensitivity: effects of Bifidobacterium longum ES1 co-administered with a gluten-free diet

2020 ◽  
Vol 66 (3) ◽  
Author(s):  
Francesco Di Pierro ◽  
Francesca Bergomas ◽  
Paolo Marraccini ◽  
Maria R. Ingenito ◽  
Lorena Ferrari ◽  
...  
Keyword(s):  
Pilot Study ◽  
Bifidobacterium Longum ◽  
Gluten Free Diet ◽  
Gluten Sensitivity ◽  
Gluten Free

Influence of small intestine wall changes after electrically welded anastomoses of different types for the anastomotic tensile strength

2018 ◽  
Vol 0 (3) ◽  
pp. 57-62
Author(s):  
S. S. Podpriatov ◽  
S. E. Podpryatov ◽  
S. G. Gichka ◽  
V. G. Getman ◽  
A. V. Makarov ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Small Intestine ◽  
Different Types

Expedience of the use of psyllium as structure former in the technology of gluten-free bakery products

2018 ◽  
Vol 6 (10) ◽  
pp. 232-236
Author(s):  
Olha Pisarets ◽  
◽  
Nataliia Bela ◽  
Inna Getman ◽  
Anastasiia Semenova ◽  
...  
Keyword(s):  
Bakery Products ◽  
Gluten Free

scholarly journals Non-Celiac Gluten Sensitivity: A Challenging Diagnosis in Children with Abdominal Pain

2018 ◽  
Vol 73 (Suppl. 4) ◽  
pp. 39-46 ◽  
Author(s):  
Frank M. Ruemmele
Keyword(s):  
Abdominal Pain ◽  
Celiac Disease ◽  
Clinical Symptoms ◽  
Gluten Sensitivity ◽  
Gluten Free ◽  
Clear Cut ◽  
Clinical Presentations ◽  
New Findings ◽  
Three Phase ◽  
Gi Symptoms

Several disorders related to the ingestion of gluten are well recognized despite overlapping clinical presentations: celiac disease, an autoimmune enteropathy triggered by gluten ingestions in susceptible individuals, allergy to wheat, and more recently non-celiac gluten sensitivity (NCGS). While celiac disease and wheat allergy are well-known disorders with a clear-cut diagnosis based on clinical tests and biological parameters, NCGS is a more difficult diagnosis, especially in children with functional gastrointestinal (GI) complaints. NCGS is considered a syndrome of intestinal but also extraintestinal symptoms occurring within hours, but sometimes even after several days of gluten ingestion. In children, the leading symptoms of NCGS are abdominal pain and diarrhea, while extraintestinal symptoms are rare, in contrast to adult patients. No precise diagnostic test nor specific biomarkers exist, except a rather cumbersome three-phase gluten-exposure, gluten-free diet, followed by a blinded placebo-controlled gluten challenge with crossover to provoke symptoms elicited by gluten in a reproducible manner that disappear on gluten-free alimentation. Recent data indicate that the peptide part of wheat proteins is not necessarily the sole trigger of clinical symptoms. Mono- or oligosaccharides, such as fructan and other constituents of wheat, were able to provoke GI symptoms in clinical trials. These new findings indicate that the term gluten sensitivity is probably too restrictive. The incidence of NCGS was reported in the range of 1–10% in the general population and to increase steadily; however, most data are based on patients’ self-reported gluten intolerance or avoidance without a medically confirmed diagnosis. Treatment consists of gluten avoidance for at least several weeks or months. Patients with NCGS require regular reassessment for gluten tolerance allowing with time the reintroduction of increasing amounts of gluten.

Application of chemometric tools in the development and sensory evaluation of gluten-free cracknel biscuits with the addition of chia seeds and turmeric powder

2021 ◽  
Author(s):  
Mirian S. Laczkowski ◽  
Michel R. Baqueta ◽  
Vitória M. A. T. de Oliveira ◽  
Thays R. Gonçalves ◽  
Sandra T. M. Gomes ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Gluten Free ◽  
Chemometric Tools
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