The influence of acorn flour on physico-chemical and sensory properties of gluten free biscuits

Abstract The study was undertaken to assess the quality and sensory properties of gluten free biscuits (GFB) offered in local market in Sibiu. The chemical, physico-chemical parameters and sensory qualities of biscuits were studied. The result revealed that moisture of GFB is normal (<5-6%), the water activity is under 0.3 for 6 of the samples, the breaking point is 0.878 (B7) and 1.564 (B1) as a result of different ingredient used (mix flour-corn, soya, rice for sample B1, rice-chickpeas flour for sample B7). Sensory qualities were determinate by using the hedonic test and showed that the GFB were well accepted by the consumers.

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Incorporation of Sesamum indicum protein and transglutaminase into gluten‐free rice flour cake: Assessment of physico‐chemical and sensory properties

Journal of Food Processing and Preservation ◽

10.1111/jfpp.14660 ◽

2020 ◽

Vol 44 (9) ◽

Author(s):

Masoumeh Rahim Monfared ◽

Leila Nouri

Keyword(s):

Rice Flour ◽

Sesamum Indicum ◽

Sensory Properties ◽

Gluten Free ◽

Physico Chemical

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Effect of acorn flour on the physico-chemical and sensory properties of biscuits

Heliyon ◽

10.1016/j.heliyon.2019.e02242 ◽

2019 ◽

Vol 5 (8) ◽

pp. e02242 ◽

Cited By ~ 8

Author(s):

Antonella Pasqualone ◽

Fatima Z. Makhlouf ◽

Malika Barkat ◽

Graziana Difonzo ◽

Carmine Summo ◽

...

Keyword(s):

Sensory Properties ◽

Physico Chemical ◽

Acorn Flour

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Effect of Gluten-free Composite Flour on Physico-chemical and Sensory Properties of Cracker Biscuits

Journal of Scientific Research ◽

10.3329/jsr.v6i3.16531 ◽

2014 ◽

Vol 6 (3) ◽

pp. 521-530 ◽

Cited By ~ 4

Author(s):

J. S. Jothi ◽

S. Hashem ◽

M. R. Rana ◽

M. R. T. Rahman ◽

M. Shams-Ud-Din

Keyword(s):

Wheat Flour ◽

Rice Flour ◽

Sensory Properties ◽

Composite Flour ◽

Gluten Free ◽

Overall Acceptability ◽

Spread Ratio ◽

Bengal Gram ◽

Physico Chemical ◽

Lower Protein

Coeliac disease is an antibody-mediated enteropathy that presents permanent intolerance to ingested gluten, for which only treatment is lifelong devotion to a gluten-free diet. The aim of this study was to produce and investigate cracker biscuits prepared from gluten-free composite flour. Gluten was separated from wheat flour to make gluten-free wheat flour (GFWF). Raw rice, Bengal gram, fresh potatoes and Italian millet were dried and ground into powder. The cracker biscuits were prepared by incorporating different levels of gluten-free composite flour. The cracker biscuits were investigated for their physico-chemical and sensory properties. The spread ratio of control biscuits containing only 100% wheat flour was higher but weight was lower than other cracker biscuits containing gluten-free composite flour. Chemical analysis showed that gluten-free cracker biscuits had higher moisture, ash, and fat content, while lower protein content than control biscuits. The sensory results showed that overall acceptability, taste, flavor and texture scores differed significantly (p<0.05). The cracker biscuits containing 45% gluten-free wheat flour, 25% rice flour, 15% Bengal gram flour, 10% potato flour and 5% Italian millet flour was the favorite sample of the sensory evaluation with the highest overall acceptability among all types of gluten-free cracker biscuits. © 2014 JSR Publications. SSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved.doi: http://dx.doi.org/10.3329/jsr.v6i3.16531 J. Sci. Res. 6 (3), 521-530 (2014)

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Evaluation of Nutritional, Physico-chemical and Sensory Properties of Jackfruit (Artocarpus heterophyllus) Incorporated Frozen Yoghurt

International Journal of Scientific and Research Publications (IJSRP) ◽

10.29322/ijsrp.9.06.2019.p9091 ◽

2019 ◽

Vol 9 (6) ◽

pp. p9091

Author(s):

T.M.P.M. Dissanayaka ◽

K.H.I. Gimhani ◽

W.A.H. Champa

Keyword(s):

Sensory Properties ◽

Artocarpus Heterophyllus ◽

Physico Chemical

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Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder

Scientific Reports ◽

10.1038/s41598-021-93834-0 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Monika Wójcik ◽

Renata Różyło ◽

Regine Schönlechner ◽

Mary Violet Berger

Keyword(s):

Guar Gum ◽

Chemical Properties ◽

Calorific Value ◽

High Protein ◽

Gluten Free ◽

Pea Protein ◽

Physico Chemical ◽

Low Carbohydrate ◽

Chemical Score ◽

Index Value

AbstractThe study aimed to determine the effect of pea protein powder on the pasting behavior and physico-chemical properties including the composition of amino and fatty acids of gluten-free bread with low-carbohydrate content. The control bread recipe was based on buckwheat flour (50 g) and flaxseed flour (50 g) as main flours. Additionally, the improving additives for this control bread such as psyllium husk (4 g), potato fiber (2 g), and guar gum (2 g) were used. The mixture of base flour was supplemented with the addition of pea protein powder (PPP) in the amount ranging from 5 to 25%. The results of Visco analyzes measured by RVA apparatus showed that the addition of 10% PPP to the control bread did not significantly differentiate peak viscosity and pasting temperature which was at the level 3115 cP and 3149 cP and 50 °C, respectively. Supplementation of low-carbohydrate bread with 10% of PPP was acceptable and significantly increased the content of all analyzed amino acids, as well as the amount of α-linolenic acid concerning the control bread. The lowest value of chemical score was observed for leucine. The EAAI (essential amino acid index) value increased from 34 to 40 when the optimal protein supplement was added. The developed gluten-free, low-carbohydrate, and high protein bread was characterized by contents of carbohydrate of 16.9%, protein of 17.1%, fiber of 13.7%, fat of 3.3% and its calorific value was 194 kcal/100 g.

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Sensorial, Melissopalynological and Physico-Chemical Characteristics of Honey from Babors Kabylia’s Region (Algeria)

Foods ◽

10.3390/foods10020225 ◽

2021 ◽

Vol 10 (2) ◽

pp. 225

Author(s):

Asma Ghorab ◽

María Shantal Rodríguez-Flores ◽

Rifka Nakib ◽

Olga Escuredo ◽

Latifa Haderbache ◽

...

Keyword(s):

Sensory Properties ◽

Chemical Components ◽

Chemical Characteristics ◽

Pollen Spectrum ◽

Botanical Origin ◽

Flavonoid Content ◽

Chemical Parameters ◽

High Tendency ◽

Physico Chemical ◽

Pollen Types

This study aimed to characterize the honeys of Babors Kabylia through sensory, melissopalynological and physico-chemical parameters. Thirty samples of honey produced in this region were collected over a period of two years and analyzed. All the samples presented physico-chemical parameters in conformity with legislation on honey quality, with few exceptions, linked mainly to beekeeping management. The pollen spectrum revealed a great diversity with 96 pollen types. The main pollen types were spontaneous species as Fabaceae (Hedysarum, Trifolium, Genisteae plants), Asteraceae plants, Ericaceae (Erica arborea L.) or Myrtus and Pistacia. The sensory properties of samples showed a high tendency to crystallization, the colors were from white to brown, but most of them had gold color. Smell and odor corresponded mainly to vegetal and fruity families and in taste perceptions besides sweetness highlighted sourness and saltiness notes. Seventeen samples were polyfloral, one was from honeydew and twelve were monofloral from heather, genista plants, sulla, blackberry or Asteraceae. Heather and the honeydew samples showed the darkest color, the highest electrical conductivity and phenol and flavonoid content. A statistical analysis based on the most representative pollen types, sensory properties and some physico-chemical components allowed the differentiation of honey samples in terms of botanical origin.

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