Quality Characteristics of Rotative-type Biscuits Free of Gluten Prepared with Soya Flour and Cassava Starch

2020 ◽  
Vol 16 (2) ◽  
pp. 176-184
Author(s):  
Alice Maria Dahmer ◽  
Aline Andressa Rigo ◽  
Eunice Valduga ◽  
Juliana Steffens ◽  
Clarice Steffens ◽  
...  
Keyword(s):  
Low Cost ◽  
Cassava Starch ◽  
Soy Flour ◽  
Gluten Free ◽  
Nutritional Properties ◽  
Free Products ◽  
Technological Characteristics ◽  
Physical Chemical ◽  
Alternative Ingredients ◽  
Simple Processing

Background: The objective of this work was to develop rotative-type biscuits, replacing wheat flour with alternative ingredients without gluten, made from soy flour and cassava starch. Methods: Three formulations with different concentrations of soy flour (9.28-18.55% m/m) and cassava starch (27.83-37.10% m/m) were made. The biscuit formulations were evaluated in relation to physical, chemical, microbiological and sensorial characteristics. Results: In the present study, the rotative-type biscuit formulations containing soy flour and cassava starch were elaborated without the wheat proteins, responsible for the formation of the gluten network, presented typical and desirable characteristics such as hardness and color, in addition to a good yield and increase in protein, minerals, lipids and fiber contents and with an acceptability greater than 70%. It is possible to add around 14-18% of soy flour and 27-32% of cassava starch, without affecting the technological characteristics and nutritional properties of the product. Conclusion: Rotative-type biscuits employ a simple processing technology and low cost, using soy flour and cassava starch and are alternatives to gluten-free products.

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.

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

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
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.

scholarly journals DESENVOLVIMENTO E CARACTERIZAÇÃO DE PÃO SEM GLÚTEN À BASE DE FARINHA DE VEGETAIS

e-xacta ◽  
2018 ◽  
Vol 11 (1) ◽  
pp. 85
Author(s):  
Paloma Souza Pires ◽  
Gustavo Silva Levatti Quadros ◽  
Gabriella Giani Pieretti Gadelha
Keyword(s):  
Nutritional Value ◽  
Storage Proteins ◽  
Ash Content ◽  
Gluten Free ◽  
Safety Criterion ◽  
Free Products ◽  
Physical Chemical ◽  
The One ◽  
Wheat Storage Proteins ◽  
Instrumental Methods

<p><em>A Doença Celíaca (DC) é caracterizada por um processo inflamatório no intestino delgado ocasionado pela presença de um composto heterogêneo formado por gliadinas e gluteninas que, basicamente, são proteínas de armazenamento do trigo designadas como glúten. A deficiência em relação à disponibilidade e acesso a produtos isentos de glúten caracteriza uma situação de insegurança alimentar e nutricional do indivíduo celíaco e, devido à dificuldade encontrada por esse público em adquirir produtos básicos que atendam às suas necessidades, o presente trabalho teve como objetivos elaborar farinhas a partir da secagem dos vegetais: beterraba, cenoura e espinafre, desenvolver três formulações de pães sem glúten à base do produto farináceo desses vegetais e realizar a caracterização sensorial - utilizando métodos instrumentais - físico-química e microbiológica. Três formulações foram desenvolvidas e realizaram-se análises físico-químicas de umidade, atividade de água, cinzas, proteínas, fibra alimentar, lipídeos, acidez, pH e carboidratos. Dentre elas, observou-se que o pão de beterraba obteve o maior percentual de umidade e proteína. O pão de espinafre destacou-se pelo alto teor de cinzas, evidenciando seu alto valor nutricional em relação aos minerais. Já o pão de cenoura obteve o menor percentual de lipídeos. As análises instrumentais de cor e textura estão de acordo com o obtido por outros autores que estudaram pães sem glúten. Como critério de segurança, realizou-se análises microbiológicas de coliformes a 45 °C e Salmonella sp. O pão sem glúten à base de farinha de vegetais pode ser uma opção para agregar valor nutricional à alimentação dos pacientes celíacos.</em></p><p><em> </em></p><p><em>ABSTRACT</em></p><p><em>Celiac Disease (DC) is characterized by an inflammatory process in the small intestine caused through the presence of a heterogeneous compound formed by gliadins and glutenins, which are basically wheat storage proteins called gluten. The deficiency in the availability and access to gluten-free products characterizes a situation of food and nutritional insecurity of the celiac individual and, due to the difficulty encountered by this public in acquiring basic products that meet their needs, the present work had as objectives to elaborate flours from the drying of the vegetables:  beet, carrot and spinach flour, to develop three gluten-free bread formulations based on the farinaceous product of these vegetables and to perform the sensorial characterization - using instrumental methods - physical-chemical and microbiological. Three bread formulations were developed, and physical-chemical analyzes of moisture, water activity, ashes, proteins, dietary fiber, lipids, acidity, pH and carbohydrates were carried out. Among them, it was observed that the beet bread obtained the highest percentage of moisture and protein. The spinach bread was distinguished due the fact of the high ash content, evidencing its high nutritional value in relation to the minerals. Carrot bread, on the other hand, obtained the lowest percentage of lipids, that is, with less fat content. The instrumental analyzes of color and texture are in agreement with the one obtained by other authors who studied gluten-free breads. As a safety criterion, microbiological analyzes of coliforms at 45 °C and Salmonella sp. Gluten-free bread based on vegetable meal may be an option to add nutritional value to the diet of celiac patients.</em></p>

scholarly journals Blends of cassava starch with banana flours as raw materials for gluten-free biscuits

2021 ◽  
Vol 42 (4) ◽  
pp. 2293-2312
Author(s):  
Magali Leonel ◽  
◽  
Thaís Paes Rodrigues dos Santos ◽  
Sarita Leonel ◽  
Ciro Hugo Elnatan de Souza Santos ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Starch Content ◽  
Cassava Starch ◽  
Raw Material ◽  
Banana Peel ◽  
Gluten Free ◽  
Free Products ◽  
Functional Additive ◽  
Banana Flour

The growth in demand for gluten-free products linked mainly to health aspects has led to an increased interest in the production of mixed flours for use in bakery products. This work aimed to evaluate the use of different mixtures of cassava starch with banana flour, obtained from the pulp and peel of green fruits, for the production of gluten-free biscuits. In the preparation of the biscuits, seven mixtures were prepared with varying percentages of cassava starch, banana pulp flour and banana peel flour. A formulation with wheat flour was used as a control. Wheat flour, cassava starch and banana flours were analyzed for chemical composition. The results showed that the banana peel flour stood out for its higher levels of proteins, fibres, lipids, ash, total phenols, total flavonoids and antioxidant activity which make this flour effective as a functional additive. However, the results of physical and sensory characteristics of the biscuits showed that the variation in the percentage of banana peel flour led to greater changes in the quality attributes of the biscuits, so the percentage of inclusion should be limited. Banana pulp flour (UBF) had high starch content, however, the biscuits produced with higher percentages of this flour and lower percentages of cassava starch showed lower propagation rates, greater hardness and less sensory acceptance, showing the importance of the starchy raw material in the physical properties of biscuits. Formulations containing cassava starch mixed with up to 15% banana flour (1:1, pulp and peel) are a good basis for making gluten-free biscuits.

scholarly journals The Use of Soy Flour in Yellow Maize-Amaranth Gluten-free Bread Production

2014 ◽  
Vol 31 (1) ◽  
pp. 1-11
Author(s):  
Laila Vilmane ◽  
Evita Straumite
Keyword(s):  
Moisture Content ◽  
Rheological Properties ◽  
Quality Parameters ◽  
Bread Quality ◽  
Soy Flour ◽  
Gluten Free ◽  
Free Products ◽  
Bread Crumb ◽  
Flour Basis ◽  
Dough Rheological Properties

Abstract Celiac disease is a permanent enteropathy caused by the ingestion of gluten, a protein occurring in wheat, rye, and barley. Gluten-free products often have a shorter shelf life, lower quality, and not so pronounced flavour. Therefore, it is necessary to develop new gluten-free products with higher quality and pronounced taste. The aim of this study was to investigate the influence of soy flour on the yellow maize-amaranth dough rheological properties and bread quality. To determine the influence of soy flour on gluten-free dough rheological properties and bread quality, soy flour was added at 45%, 50% and 60% to yellow maize flour basis. To study the effect of the amount of water used in the recipe on dough rheological properties and bread quality, each sample (n=7) was prepared in two versions: one with the dough yield 196, and the other with the dough yield 252. The main quality parameters of dough and bread were determined using the following methods: the firmness and resilience of dough, as well as the hardness of bread slice – with a TA.XT.plus Texture Analyser; moisture content of dough – with a thermostat; moisture content of bread crumb – with a Precisa XM 120 at the temperature of 110 °C; and color of bread crumb – in the CIE L*a*b* color system using a ColorTec-PCM/PSM. The best results of dough rheological properties were obtained for samples with dough yield 196, but the best quality of bread – for samples with dough yield 252. It was proved that soy flour improves not only the dough firmness and resilience but also the volume, texture, hardness, moisture content and color of gluten-free bread. No significant differences in the influence of soy flour on dough rheological properties and bread quality were found between the samples with various added amounts of soy flour (45%, 50%, or 60%).

scholarly journals Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 111 ◽  
Author(s):  
Carla Graça ◽  
Anabela Raymundo ◽  
Isabel Sousa
Keyword(s):  
Quality Parameters ◽  
Bread Quality ◽  
Added Value ◽  
Dough Rheology ◽  
Gluten Free ◽  
Nutritional Properties ◽  
Free Products ◽  
Quality Properties ◽  
Interesting Approach ◽  
The Impact

Absence of gluten in bakery goods is a technological challenge, generating gluten-free breads with low functional and nutritional properties. However, these issues can be minimized using new protein sources, by the addition of nutritional added-value products. Fresh yogurt represents an interesting approach since it is a source of protein, polysaccharides, and minerals, with potential to mimic the gluten network, while improving the nutritional value of gluten-free products. In the present work, different levels of yogurt addition (5% up to 20% weight/weight) were incorporated into gluten-free bread formulations, and the impact on dough rheology properties and bread quality parameters were assessed. Linear correlations (R2 > 0.9041) between steady shear (viscosity) and oscillatory (elastic modulus, at 1 Hz) values of the dough rheology with bread quality parameters (volume and firmness) were obtained. Results confirmed that the yogurt addition led to a significant improvement on bread quality properties, increasing the volume and crumb softness and lowering the staling rate, with a good nutritional contribution in terms of proteins and minerals, to improve the daily diet of celiac people.

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 Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 431 ◽  
Author(s):  
Nesli Sozer ◽  
Leena Melama ◽  
Selim Silbir ◽  
Carlo G. Rizzello ◽  
Laura Flander ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Faba Bean ◽  
Lactic Acid Fermentation ◽  
Soy Flour ◽  
Gluten Free ◽  
Bread Making ◽  
Acid Fermentation ◽  
Nutritional Properties ◽  
Bean Flour

Lactic acid fermentation could be used as a potential modification tool for faba bean flour to enable its incorporation in boosting the nutritional profile of gluten-free breads. Gluten-free breads made with fermented or unfermented faba bean flours were compared with commercial soy flour. The amounts of faba- and soy-bean flours were adjusted to obtain the same protein content in bread (16%). Both fermented and unfermented faba bean flour resulted in larger bread volume (2.1 mL/g and 2.4 mL/g, respectively) compared to bread made with soybean flour (1.5 mL/g). Breads made with unfermented and fermented faba flour had higher porosity (82% and 72%, respectively) than bread with soy flour (61%). The faba breads also were softer than the soy bread. Fermentation of faba flour prior to bread making significantly increased crumb hardness (584 vs. 817 g). Fermentation increased in vitro protein digestibility (72.3% vs. 64.8%). Essential Amino Acid and Biological Value indexes were significantly higher for breads containing fermented faba flour compared to breads made with unfermented faba and soy flour. The Protein Efficiency Ratio and Nutritional Index increased by fermentation from 33 to 36 and 1.6 to 2.7, respectively. Pre-fermentation of faba bean flour improved the nutritional properties of high-protein, gluten-free faba bread. A sensory panel indicated that fermentation did not affect the crumbliness, evenness of pore size and springiness of breadcrumb.

scholarly journals Preference mappings for gluten-free chocolate cookies

2016 ◽  
Vol 46 (3) ◽  
pp. 374-387 ◽  
Author(s):  
Tatiane Ferreira da Silva ◽  
Ana Carolina Conti-Silva
Keyword(s):  
Wheat Flour ◽  
Design Methodology ◽  
Rice Flour ◽  
Cassava Starch ◽  
Soy Flour ◽  
Gluten Free ◽  
Colour Intensity ◽  
Content Type ◽  
Sensory Acceptability ◽  
Instrumental Texture

Purpose The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies. Design/methodology/approach Chocolate cookies with wheat flour, rice flour, whole soy flour and cassava starch were produced, and compared to a commercial chocolate cookie regarding to physical properties and sensory acceptability. Findings The chocolate cookie made with rice flour instead of wheat flour was as liked as the cookie with wheat flour, and the greater acceptability scores received by the rice flour cookies correlated with less colour intensity and a lower specific volume thereof. The cookie with cassava starch stood out because of the intensities of its parameters, its more intense colour, and its acceptability scores among the consumers. The cookie with whole soy flour had lower sensory acceptability scores, and the commercial cookie stood out for its high cutting force (instrumental texture). Originality/value Celiac consumers desire products with adequate sensory characteristics. This study presents a new gluten-free product, the chocolate cookie made with rice flour, that has the potential to be produced, as this product is as accepted as a cookie made with wheat flour, and even more accepted than a commercial one also made with wheat flour. Therefore, this study offers subsidies for improving the diet of celiac consumers.

Sign in / Sign up

Export Citation Format

Share Document