scholarly journals Processing Gluten- Free Noodles Fortified with Chickpea Flour

2021 ◽  
Vol 12 (9) ◽  
pp. 203-209
Author(s):  
galila asker ◽  
Mona Mousa
Keyword(s):  
Gluten Free ◽  
Chickpea Flour

scholarly journals Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4442
Author(s):  
Michela Costantini ◽  
Carmine Summo ◽  
Michele Faccia ◽  
Francesco Caponio ◽  
Antonella Pasqualone
Keyword(s):  
Bioactive Compounds ◽  
Dietary Fibre ◽  
Absorption Capacity ◽  
Nutritional Deficiencies ◽  
Structural Quality ◽  
Gluten Free ◽  
Food Industries ◽  
Chickpea Flour ◽  
Fresh Pasta

Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. The aim of this work was to evaluate the quality features of short-cut GF fresh pasta added of hull (8% w/w) derived from kabuli (KH) or Apulian black (ABH) chickpeas, in comparison with control GF pasta prepared without hull. The enriched pasta, which could be labelled as “high fibre”, was characterised by a higher level of bioactive compounds and antioxidant activity than the control. ABH-enriched pasta showed the highest anthocyanins (33.37 ± 1.20 and 20.59 ± 0.11 mg/kg of cyanidin-3-O-glucoside on dry matter in raw and cooked pasta, respectively). Hull addition increased colour intensity and structural quality of GF pasta: ABH-enriched pasta had the lowest cooking loss and the highest water absorption capacity; KH-enriched pasta showed the highest firmness. No significant differences in sensory liking were found among the samples, except for “aftertaste”. Chickpea hull can be used as an innovative ingredient to produce potentially functional GF pasta, meeting the dietary needs of consumers without affecting quality.

Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour

2014 ◽  
Vol 10 (3) ◽  
pp. 467-472 ◽  
Author(s):  
Mohammad Rostamian ◽  
Jafar M. Milani ◽  
Gisoo Maleki
Keyword(s):  
Physical Properties ◽  
Hydroxypropyl Methylcellulose ◽  
Bread Quality ◽  
Gluten Free ◽  
Micro Structure ◽  
Corn Flour ◽  
Chickpea Flour ◽  
Crumb Firmness

Abstract The quality of gluten-free bread made using chickpea flour and corn flour at different proportions, together with 3% (w/w) hydroxypropyl methylcellulose (HPMC) was studied. For this purpose, physical properties, crumb firmness, and micro-structure were determined. The results of these tests showed that gluten-free bread quality had been significantly improved as the concentration of chickpea flour increased. Based on the results of all performed experiments, it was concluded that the formulation containing 20% corn flour and 80% chickpea flour had the greatest effect on improving quality of the gluten-free bread.

Optimization and characterization of gluten-free spaghetti enriched with chickpea flour

2014 ◽  
Vol 66 (2) ◽  
pp. 148-158 ◽  
Author(s):  
Lucia Padalino ◽  
Marcella Mastromatteo ◽  
Lucia Lecce ◽  
Sara Spinelli ◽  
Amalia Conte ◽  
...  
Keyword(s):  
Gluten Free ◽  
Chickpea Flour

scholarly journals Technological and nutritional aspects of gluten-free pasta based on chickpea flour and tiger nut flour

2018 ◽  
Author(s):  
A. Albors ◽  
M. E. Martín-Esparza ◽  
G. B. Bressi ◽  
A. Raga
Keyword(s):  
Oleic Acid ◽  
Durum Wheat ◽  
Protein Content ◽  
Functional Properties ◽  
Proximate Composition ◽  
Gluten Free ◽  
Cooking Properties ◽  
Chickpea Flour ◽  
Durum Wheat Semolina ◽  
Insoluble Fibre

Gluten-free (GF) dry egg pappardelle was prepared with tigernut flour (50%), chickpea flour (50%) and pregelatinized TNF (0, 5, 10%), and compared to plain pasta (100% durum wheat semolina). The GF pasta may have a significant higher content of insoluble fibre, minerals and fat rich in oleic acid and a similar protein content. It was not found any clear relationship between the flour functional properties and its proximate composition. The use of PG did not imply an improvement on the firmness but did provide some continuity to the pasta structure. Keywords: Gluten-free pasta, tigernut flour, chickpea flour, texture, cooking properties.

scholarly journals Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 199
Author(s):  
Gokcen Kahraman ◽  
Sebnem Harsa ◽  
Maria Cristina Casiraghi ◽  
Mara Lucisano ◽  
Carola Cappa
Keyword(s):  
Waste Product ◽  
Protein Digestibility ◽  
Total Phenolic ◽  
Gluten Free ◽  
Phenolic Contents ◽  
Chickpea Flour ◽  
Nutritional Characteristics ◽  
Vitro Protein

The main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.5–51.4%) and soft crumb (hardness 5.5-14.1 N). Roasted chickpea flour bread exhibited the highest specific volume, the softest crumb, and the slowest staling rate. Enriching rice-based breads with the chickpea flours resulted in increased protein (from 9.72 to 12.03–13.21 g/100 g dm), ash (from 2.01 to 2.45–2.78 g/100 g dm), fat (from 1.61 to 4.58–5.86 g/100 g), and total phenolic contents (from 49.36 up to 80.52 mg GAE/100 g dm), and in reduced (~10–14% and 13.7–17%, respectively) available starch levels and rapidly digestible starch compared to rice bread. Breads with roasted chickpea flour also showed the highest in vitro protein digestibility. The results of this study indicated that the enrichment of rice-based gluten-free breads with chickpea flours improved the technological and nutritional quality of the breads differently according to the processed chickpea flour used, also allowing recovery of a waste product.

USE OF CORN, RICE AND AMARANTH FLOUR IN GLUTEN-FREE CUPCAKES RECIPES

2020 ◽  
Author(s):  
А.А. Половцева ◽  
О.Н. Наумцев ◽  
А.В. Борисова
Keyword(s):  
Physicochemical Parameters ◽  
Gluten Free ◽  
Corn Flour ◽  
Chickpea Flour ◽  
Amaranth Flour

Разработана рецептура 3 видов безглютеновых кексов с использованием кукурузной, рисовой, амарантовой муки. Для исследования взяли 6 видов муки от производителей: пшеничную, рисовую, кукурузную, амарантовую, гречневую, нутовую. Изготовлены 6 видов кексов по общей классической рецептуре. Определены физико-химические показатели готовых изделий из различных видов муки. Щелочность кексов составила, град.: из муки рисовой 1,00 амарантовой 1,16 кукурузной 1,42 нутовой 1,66 гречневой 1,66 пшеничной 2,00. По органолептическим показателям наибольшую оценку экспертов получил кекс из кукурузной муки 25 баллов. Кексы из рисовой и амарантовой муки оценены в 18 и 16 баллов соответственно. Наименьшую 2 балла оценку получил кекс из нутовой муки из-за ярко выраженного аромата и вкуса гороха. Гречневый кекс 7 баллов также не рекомендован экспертами из-за специфического аромата и вкуса гречки, нежелательного для сладкого изделия. Установлено, что наиболее оптимальной для безглютеновых кексов является рецептура с использованием кукурузной, рисовой либо амарантовой муки, содержащей, мг/100 г: Са 11,00 5,50 и 817,45 К 80,85 41,8 и 279,40 Mg 16,50 19,25 и 136,40 витамина Р 59,99 53,90 и 30,35, соответственно. The formulation of three types of gluten-free cupcakes using corn, rice, amaranth flour was developed. For the study, we took six types of flour from manufacturers: wheat, rice, corn, amaranth, buckwheat, chickpea. Six types of cupcakes were made according to a common classic recipe. The physicochemical parameters of finished products from various types of flour are determined. The alkalinity of cupcakes from various types of flour amounted to, deg.: rice 1,00 amaranth 1,16 corn 1,42 chickpeas 1,66 buckwheat 1,66 wheat 2,00. According to organoleptic indicators, the greatest assessment of experts was received by a cupcake made of corn flour 25 points. Rice and amaranth flour cupcakes are rated 18 and 16 points respectively. The lowest 2 points score was received by a cupcake made of chickpea flour because of the pronounced aroma and taste of peas. Buckwheat cupcake 7 points is also not recommended by experts because of the specific aroma and taste of buckwheat, undesirable for sweet products. It was found that the most optimal for gluten-free cupcakes is a recipe using corn, rice or amaranth flour containing, mg/100 g: Ca 11,00 5,50 and 817,45 K 80,85 41,8 and 279,40 Mg 16,50 19,25 and 136,40 vitamin P 59,99 53,90 and 30,35, respectively.

scholarly journals Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers

Foods ◽  
2017 ◽  
Vol 6 (1) ◽  
pp. 3 ◽  
Author(s):  
María Alvarez ◽  
Francisco Cuesta ◽  
Beatriz Herranz ◽  
Wenceslao Canet
Keyword(s):  
Gluten Free ◽  
Chickpea Flour ◽  
Kinetics Of
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