Sustainable and regional gastronomy: cassava leaves as a potential ingredient for gluten-free biscuits

The addition of roots derivatives to bakery products may be a promising alternative to add value to these products. This study aimed to characterize and evaluate the effect of cassava leaves on the properties of gluten-free biscuits (GFB). The ingredients used were cassava flour, rice flour, cuí, tapioca flour, and 0 (F0), 3.69% (F1), 5.34% (F2), and 7.38% (F3) of cassava leaves (CCL). The results were evaluated by analysis of variance, followed by Scott-Knott test (p-value<0.05). The CCL presented 89.9% moisture, water activity of 0.98, and 2.75% protein; tryptophan was the limiting amino acid. No significant differences were observed between the F0-control and those made with the addition of CCL, which presented moisture and Aw below 3% and 0.30, and hardness between 45 to 60 N. The sensory acceptance scores were greater than 6, which indicates that it is possible to increase the added value of CCL in bakery products. The use of cassava leaves in biscuits showed good technological and sensory characteristics, making it possible to be an ingredient from regional by-products that can favor sustainable development, respect the concept of regionalization, and add income and employment.

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Influence of barley, corn and rice flour on physical, chemical and sensory characteristics of gluten-free bread

Malaysian Journal of Halal Research Journal ◽

10.2478/mjhr-2021-0008 ◽

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.

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Whole Grain Gluten-Free Vegetable Savory Snacks

Journal of Food Research ◽

10.5539/jfr.v3n5p1 ◽

2014 ◽

Vol 3 (5) ◽

pp. 1

Author(s):

Talwinder S. Kahlon ◽

Roberto J. Avena-Bustillos ◽

Mei-Chin M. Chiu ◽

Marlene B. Hidalgo

Keyword(s):

Guar Gum ◽

Brown Rice ◽

Rice Flour ◽

Gluten Free ◽

Whole Grain ◽

Sorghum Flour ◽

Fresh Vegetables ◽

Low Salt ◽

Brown Rice Flour ◽

Tapioca Flour

<p>Gluten-free savory snacks were formulated and evaluated to offer nutritious treats for all and healthy option for gluten intolerance individuals. Four kinds of savory snacks (gluten-free, whole grains with fresh vegetables, low in fat and salt) were developed using base formulation (BF) of brown rice flour (45%), sorghum flour (20%), tapioca flour (7%), mashed potato (8%), canola oil (6%), guar gum (2%), baking powder (1.5%) and salt (0.5%). Fresh vegetables (carrots, broccoli, spinach, and red onion) were chopped and mixed with the base formulation (1:1). Chopped fresh garlic (5%) was added to carrot, broccoli and spinach (base-vegetable mix, BFV). Snack dough was prepared using 100 mL water per 100 g BFV. Two portions of snack dough (about 10 g each) were placed on the preheated KrumKake Baker and cooked for 2 minutes. Sixty two in-house volunteers judged Broccoli-Garlic snacks as significantly (p ? 0.05) better in color/appearance than Carrot-Garlic, Spinach-Garlic and Red Onion savory snacks. A 30 g serving of these low salt, low fat healthy snacks would provide 5-7% of daily recommended dose of dietary fiber and potassium. This is the first report of developed whole grain gluten-free, 50% vegetable snacks. Texture and water activity of the developed snacks suggests the crispiness and potential long shelf stability. Tasters judged Carrot-Garlic (88%), Broccoli-Garlic (77%), Spinach-Garlic (68%) and Red Onion (65%) acceptable. Data suggest that the acceptability of gluten-free whole grain vegetable savory snacks is very encouraging and offers healthy alternative for all and especially for those sensitive to gluten.</p>

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Fatty Acid Composition of Gluten-Free Food (Bakery Products) for Celiac People

10.20944/preprints201806.0142.v1 ◽

2018 ◽

Author(s):

Santino Orecchio ◽

Antonella Maggio

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Palm Kernel ◽

Added Value ◽

Bakery Products ◽

Gluten Free

The aim of this study (first analytical approach) was to obtain data on the fatty acid composition of gluten-free foods (bakery products) for celiac people. The study included 35 different products (snacks, biscuits, bakery products, pasta, flours, etc.) from several manufacturers. After extraction and esterification, the fatty acid content was determined by GC-MS. The monounsaturated fatty acids (MUFAs) are the major constitutes (57%) of the fatty acids pool followed by saturated fatty acids (SFAs) (30%) and polyunsaturated fatty acid (13%). Only fifteen, of the thirty-five gluten free samples analyzed, provide adequate energy intake, while in eleven samples, saturated fatty acids take more energy than that recommended by EFSA. It has emerged that local producers generally use the finest raw materials (olive oil, etc.) compared to the industries which, as has been pointed out, in many cases use palm and palm kernel oils although gluten free commercial products are high added value foods, expensive and intended for a particularly sensitive public.

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FEATURES TECHNOLOGY OF GLUTEN-FREE BAKERY PRODUCTS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.2-3.10 ◽

2019 ◽

Author(s):

О.Л. ВЕРШИНИНА ◽

В.В. ГОНЧАР ◽

Ю.Ф. РОСЛЯКОВ ◽

А.Е. ЕРЕМИНА ◽

Э.А. СИМОНЯН

Keyword(s):

Moisture Content ◽

Specific Volume ◽

Physicochemical Parameters ◽

Nutritional Value ◽

Rice Flour ◽

Bakery Products ◽

Gluten Free ◽

Energy Value

Исследована возможность использования полуобезжиренной льняной муки (ПЛМ) для улучшения качества и повышения пищевой ценности безглютеновых хлебобулочных изделий. В процессе исследования выпекали хлеб из рисовой муки с добавлением 4, 6, 9 и 11% ПЛМ. Контролем служил хлеб без добавления льняной муки. После выпечки определяли физико-химические показатели качества образцов рисового хлеба с ПЛМ. Установлено, что с увеличением содержания ПЛМ влажность в образцах хлеба снизилась на 0,4–5,7%; кислотность мякиша увеличилась на 57–185,7%. Удельный объем и пористость опытных образцов хлеба с добавлением ПЛМ в количествах 4 и 6% увеличились по сравнению с контролем на 9,1–13,6% и 3,21–8,1% соответственно, однако при увеличении дозировки льняной муки свыше 6% эти показатели снизились на 4,5–14,1% и 1,6–6,5% соответственно. Количество клетчатки при добавлении 6% ПЛМ увеличилось до 1,8%; белка – до 2,9%. Энергетическая ценность хлеба из смеси рисовой муки и ПЛМ осталась на уровне энергетической ценности хлеба из рисовой муки. Рекомендовано применение ПЛМ при производстве безглютенового хлеба из рисовой муки. Определена дозировка ПЛМ – 6% в смеси с рисовой мукой. The possibility of using semi-fat-free linen flour (SFF LF) to improve the quality and nutritional value of gluten-free bakery products has been studied. During the study, bread was baked from rice flour with the addition of 4, 6, 9 and 11% SFF LF. The control served the bread without adding linen flour. After baking, the physicochemical parameters of the quality of rice bread samples with SFF LF were determined. It is established that with increase in the content of SFF LF moisture content in samples of bread was down 0,4 to 5,7%; the acidity of the crumb increased by 57–185,7%. The specific volume and porosity of bread samples with the addition of SFF LF in quantities of 4 and 6% increased compared to the control by 9,1–13,6% and 3,21–8,1%, respectively, but with an increase in the dosage of linen flour over 6%, these indicators decreased by 4,5–14,1% and 1,6–6,5%, respectively. The amount of fibre with the addition of 6% of SFF LF increased to 1,8%; protein – to 2,9%. The energy value of bread from a mixture of rice flour and SFF LF remained at the level of energy value of bread from rice flour. The use of SFF LF in the production of gluten-free bread from rice flour is recommended. The dosage of SFF LF – 6% in a mixture with rice flour was determined.

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PREFERENSI KONSUMEN TERHADAP ORGANOLEPTIK COOKIES NON TERIGU (CONSUMER PREFERENCE TO COOKIES GLUTEN FREE’S ORGANOLEPTIC)

Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) ◽

10.22435/pgm.v42i2.2291 ◽

2020 ◽

Vol 42 (2) ◽

pp. 81-86

Author(s):

Cita Eri Ayuningtyas

Keyword(s):

Research Design ◽

Wheat Flour ◽

Consumer Preference ◽

Rice Flour ◽

Gluten Free ◽

Randomized Design ◽

The World ◽

Yam Flour ◽

Tapioca Flour ◽

Water Yam

Cookies is a popular snack in the world made from wheat flour. Level of wheat flour consumption in Indonesian in 2015 was 1,552 per capita.In other side, cookies gluten free as well as water yam flour, maizena flour, bekatul, mocaf, suweg, and rice flour is developing to replace wheat flour despite of less popular. The research was aim to identificate consumer preference of cookies gluten free’s organoleptic. Research design used complete randomized design (RAL)which the varians of rice flour, tapioca flour, and maizena flour. Organoleptic test used to identificate level of consumer preference. Result of the research showed that level of consumer preference to the varians of rice flour, tapioca flour, and maizena flour has no significantly different (p=0,008). 10 from 27 consumer prefered cookies 412 which all the atribut texture, colour, and flavour. Conclusion : Cookies 412 was the best cookies than others followed by its texture atribut.

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Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429

Foods ◽

10.3390/foods9030363 ◽

2020 ◽

Vol 9 (3) ◽

pp. 363 ◽

Cited By ~ 3

Author(s):

Maria Simona Chiş ◽

Adriana Păucean ◽

Simona Maria Man ◽

Vlad Mureşan ◽

Sonia Ancuţa Socaci ◽

...

Keyword(s):

Rice Flour ◽

Bakery Products ◽

Gluten Free ◽

Volatile Profile ◽

Free Products ◽

Baked Goods ◽

Textural Quality ◽

Sensory Features ◽

Textural Parameters ◽

Baked Products

Gluten free products available on the market have a low textural quality associated with high crumbly structure, low-flavor, aroma, poor mouthfeel, less appearance, in comparison with the conventional final baked products. The aim of this study was to assess the influence of rice sourdough fermented with Lactobacillus spicheri DSM 15429 strain on textural, volatile profile, and sensorial properties of gluten free muffins in order to obtain baked goods with improved quality characteristics. Lactobacillus spicheri is a novel strain isolated from industrial rice sourdough but unexploited for bakery products manufacturing. The results showed that Lactobacillus spicheri DSM 15429 was able to growth in the rice flour influencing the texture and the volatile profile of gluten free muffins as well as their sensory characteristics. Both, textural parameters and volatiles recorded significant differences comparing to muffins obtained with a spontaneously fermented rice sourdough. Hardness and cohesiveness decreased while springiness and resilience of gluten free muffins improved their values. The volatile profile of gluten free muffins was significantly improved by utilization of the rice sourdough fermented with Lactobacilus spicheri DSM 15429. 3-methylbutanal, 2-methylbutanal, acetophenone and limonene were the main volatile derivatives responsible for aroma and odor scores of sensory analysis.

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Improvement of gluten-free bread production technology

The Journal of Almaty Technological University ◽

10.48184/2304-568x-2021-1-11-16 ◽

2021 ◽

pp. 11-16

Author(s):

N. S. Mashanova ◽

G. B. Tokmakhanbet

Keyword(s):

Rice Flour ◽

Free Food ◽

Bakery Products ◽

Gluten Free ◽

Corn Flour ◽

Flaxseed Flour ◽

Crumb Structure ◽

Bread Production ◽

Technology Of Production

This article presents the improvement of the technology of production of gluten-free bakery products for people suffering from celiac disease, using non-traditional flour.. A review of various possibilities for improving the quality of baking gluten-free bakery products, leveling the crumb structure and increasing the final volume of bread is carried out. In the course of the study, bread was baked from a mixture of rice and corn flour with the addition of flaxseed flour in an amount of 5%, 10%, 15% instead of part of corn and rice flour. Flaxseed flour was added together with all the prescription components during the kneading of the dough. Bread baked from a mixture of rice and corn flour with the addition of flaxseed flour had good organoleptic quality indicators, but the baked products were with explosions and cracks on the surface. The aroma was characteristic of bread. The taste of baked bread became brighter as the percentage of flaxseed flour increased. The developed recipe will expand the range of gluten-free food products of domestic production.

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

Khleboproducty ◽

10.32462/0235-2508-2020-29-12-59-63 ◽

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.

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

FOOD RESOURCES ◽

10.31073/foodresources2018-10-28 ◽

2018 ◽

Vol 6 (10) ◽

pp. 232-236

Author(s):

Olha Pisarets ◽

◽

Nataliia Bela ◽

Inna Getman ◽

Anastasiia Semenova ◽

...

Keyword(s):

Bakery Products ◽

Gluten Free

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By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

Molecules ◽

10.3390/molecules25010070 ◽

2019 ◽

Vol 25 (1) ◽

pp. 70 ◽

Cited By ~ 2

Author(s):

Natália Conceição ◽

Bianca R. Albuquerque ◽

Carla Pereira ◽

Rúbia C. G. Corrêa ◽

Camila B. Lopes ◽

...

Keyword(s):

Chemical Composition ◽

Phenolic Compounds ◽

Food System ◽

Food Additives ◽

Added Value ◽

Phenolic Profile ◽

Food Ingredients ◽

Myrciaria Dubia ◽

By Products ◽

Fruit Part

Camu-camu (Myrciaria dubia (Kunth) McVaugh) is a fruit economically relevant to the Amazon region, mostly consumed in the form of processed pulp. Our aim was to perform an unprecedented comparative study on the chemical composition and bioactivities of the camu-camu pulp and industrial bio-residues (peel and seed), and then the most promising fruit part was further explored as a functionalized ingredient in yogurt. A total of twenty-three phenolic compounds were identified, with myricetin-O-pentoside and cyanindin-3-O-glucoside being the main compounds in peels, followed by p-coumaroyl hexoside in the pulp, and ellagic acid in the seeds. The peel displayed the richest phenolic profile among samples, as well as the most significant antibacterial (MICs = 0.625–10 mg/mL) and anti-proliferative (GI50 = 180 µg/mL against HeLa cells) activities. For this reason, it was selected to be introduced in a food system (yogurt). Taken together, our results suggest the possibility of using the camu-camu peel as a source of food additives.

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