Gluten free pasta with natural ingredient of color and carotene source

The gluten-free pasta (GFP) has a higher cost and is often brittle, pale, and poorly balanced in macro and micronutrients when compared to wheat-based pasta. This study aimed to use the biofortified sweet potato flour, a natural source of color and provitamin A ingredient, with rice flour, hydrolyzed soy protein concentrate, and carboxymethyl cellulose gum to produce GFP, using a central composite rotatable design with three factors (23) and the central point. The GFP were evaluated by instrumental color analysis, and visual analysis of technological characteristics (presence of cracks, defect, and shape aspect), used for selection. Three GFP were selected: E1, E2 and E12, which showed absence of breaks or defects and an intermediate aspect after cooking, which were submitted to nutritional, functional and sensory evaluations. These GFPs presented levels of β-carotene of 135.22, 292.04 and 147.54 µg/g (dry basis), respectively, and showed sensory overall liking means in the acceptance region (>4.5) with no significant differences among them. According to the penalty analysis, the parameters color and consistency penalized these averages. Therefore, optimizing the ingredients’ concentrations improved the nutritional value and the sensory acceptability of GFP.

Download Full-text

Use of non-traditional type of flour in the production of flour-based culinary products

10.33920/igt-01-2012-02 ◽

2020 ◽

pp. 10-14

Author(s):

A.T. Vasyukova ◽

A.E. Alekseev ◽

A.V. Moshkin ◽

S.V. Egorova ◽

V.G. Kulakov

Keyword(s):

Nutritional Value ◽

Raw Materials ◽

Rice Flour ◽

Gluten Free ◽

Structure And Properties ◽

Free Products ◽

Functional Additives ◽

Confectionery Products ◽

Technical Specifications ◽

Main Components

This article presents the research on the use of flour-based products from non-traditional raw materials in functional nutrition. The possibility of combining rice flour with traditional components of the recipe, allowing to obtain the structure and properties characteristic of flour-based culinary products: pancakes, pizza, and samosa, is justified. The main components of rice grains and features of rice flour, as well as the possibility of forming a dough structure of different consistency based on rice flour, are considered. The purpose of this work is to study risk factors, functional additives, and develop a recipe and technology for the production of flour mixes with rice flour for gluten-free products. Flour-based culinary and confectionery products with increased nutritional value based on rice flour are characterized by high consumer characteristics; they are in demand for people suffering from celiac disease who stick to a gluten-free diet. The developed range of new products is protected by patents; there is regulatory documentation — technical specifications.

Download Full-text

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.

Download Full-text

Effect of pregelatinized corn and rice flour on specific volume of gluten-free traditional Algerian bread KhobzEddar using central composite design

African Journal of Food Science ◽

10.5897/ajfs2017.1666 ◽

2018 ◽

Vol 12 (10) ◽

pp. 272-282

Author(s):

Djeghim Fairouz ◽

Bourekoua Hayat ◽

Benatallah Leila ◽

Nesreddine Zidoune Mohammed

Keyword(s):

Central Composite Design ◽

Specific Volume ◽

Rice Flour ◽

Gluten Free ◽

Central Composite

Download Full-text

Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2018-2-36-45 ◽

2019 ◽

Vol 48 (2) ◽

pp. 36-45 ◽

Cited By ~ 1

Author(s):

Елена Егорова ◽

Elena Egorova ◽

Ирина Резниченко ◽

Irina Reznichenko

Keyword(s):

Nutritional Value ◽

Narrow Range ◽

Rice Flour ◽

Gluten Free ◽

Dietary Fibers ◽

Corn Flour ◽

Confectionery Products ◽

Standard Quality ◽

Amaranth Flour ◽

Total Fat

Narrow range of Russian products for consumers with celiac disease, high prices and low nutritional value of these products determine the relevance of the development of new flour confectionery products for consumers who stick to a gluten-free diet. The aim of the work was to develop a food concentrate – semi-finished product for gluten-free cupcakes cooking. The main object of the studies was flour obtained from amaranth seeds which had been chosen because of the advantages of its chemical composition compared to the traditional industrial types of gluten-free flour – rice flour and corn flour. Amaranth flour was introduced into the dough in the form of a homogeneous mixture with corn flour or rice flour. It amounted for 5.0% to 25.0% of the total amount of flour. According to the results of studies of organoleptic and physicochemical indicators of the cupcakes quality the authors proposed the optimal combinations of corn flour and amaranth flour; rice flour and amaranth flour. They showed that if the dough base includes corn flour and amaranth flour in the ratio of 10.0–12.5% : 90.0–87.5% or rice flour and amaranth flour in the ratio of 15.0–17.5% : 85.0–82.5% it allows to obtain standard quality cupcakes. Considering these data the authors developed the recipes of semi-finished gluten-free cupcakes with amaranth flour. Calculation of nutritional value of semi-finished gluten-free cupcakes cooked following the developed recipes showed that corn-amaranth and rice-amaranth cupcakes had a better ratio of basic nutrients. They had higher content of easy-to-digest gluten-free proteins (up to 7.9–8.4 g/100 g of semi-finished product) and dietary fibers (up to 1.2–3.4 g/100 g of semi-finished product). They had lower total fat content (4–5 times). Based on the results of the conducted research it is possible to confirm that the use of amaranth flour in the development of semi-finished gluten-free cupcakes can significantly increase the nutritional value of these products and to extend the product range of affordable gluten-free Russian products.

Download Full-text

Elaboration and physical-chemical, microbiological and sensorial characterization of sweet gluten-free cookies prepared with babassu mesocarp flour and rice flour

Research Society and Development ◽

10.33448/rsd-v9i8.5646 ◽

2020 ◽

Vol 9 (8) ◽

pp. e178985646

Author(s):

Zaqueu Rocha Bandeira ◽

Virlane Kelly Lima Hunaldo ◽

Adriana Crispim de Freitas ◽

Maria Alves Fontenele ◽

Leonardo Hunaldo dos Santos ◽

...

Keyword(s):

Purchase Intention ◽

Nutritional Value ◽

Microbiological Quality ◽

Rice Flour ◽

Partial Replacement ◽

Gluten Free ◽

Physical Chemical ◽

Microbiological Characteristics ◽

Acceptance Range

Cookies, in general, are well accepted by all audiences, and research and investments in this type of product are of great importance to meet market demands. There are few product options for people with gluten intolerance on the market, and rice flour and babassu fruit mesocarp flour are good options for the development of new products for this audience. The objective of the present work was to prepare a gluten-free sweet biscuit with high nutritional value, based on babassu mesocarp flour with partial replacement by rice flour, to carry out the physical-chemical, microbiological characterization, sensory acceptance, and purchase intention of consumers. Three different formulations were studied, with 50, 75 and 100% babassu fruit mesocarp flour. Physical-chemical analyzes of moisture, water activity, ash, lipids, proteins and carbohydrates (by difference) were carried out, the microbiological quality was also evaluated according to the legislation and sensory acceptability through a questionnaire with 80 untrained tasters, as for the appearance, color, aroma, texture, sweetness, flavor, global impression and purchase intention attributes. The results showed that the cookies with variations of babassu fruit mesocarp flour and rice flour are comparable to other studies found in the literature, in terms of physical-chemical and microbiological characteristics. In the sensory evaluation, the cookies received grades in the acceptance range for all formulations, demonstrating that the product has the potential to be in the market.

Download Full-text

Development and Testing of Gluten-Free Pasta Based on Rice, Quinoa and Amaranth Flours

Journal of Food Research ◽

10.5539/jfr.v6n4p91 ◽

2017 ◽

Vol 6 (4) ◽

pp. 91 ◽

Cited By ~ 4

Author(s):

Sarah Makdoud ◽

Kurt A. Rosentrater

Keyword(s):

Rice Flour ◽

Individual Sample ◽

Gluten Free ◽

Sample Analysis ◽

Color Analysis ◽

High Quality ◽

Extrusion Processing ◽

Amaranth Flour ◽

Rice Flours ◽

Quinoa Flour

The goal of this study was to make high quality gluten-free pasta using amaranth, quinoa and rice flours, water and eggs using extrusion processing, and to compare these with gluten-free pasta already commercialized. The difficulty was to reproduce the texture provided by the gluten network without using gluten. To do that, an experimental design was created in order to make samples with different quantities of each grain, egg whites and water. Samples were manufactured and various tests (e.g., color analysis, water activity, cooking loss, texture, etc.) were carried out in order to find the best formulation, namely the formulation which was closest to Barilla or Andean dream gluten-free commercial pasta. With Rcommander software, results were analyzed and it was determined that the best pasta formulation was 10% amaranth flour, 40% quinoa flour, and 50% rice flour, with 18% eggs whites and 39% water. This optimal formulation was manufactured and subjected to sensory analysis with other commercial samples (Barilla, Andean Dream). Statistical analyses were conducted and it was shown that, even though this formulation did not quite achieve Barilla or Andean Dream pastas quality, it approached closely in some parameters. Indeed, 80% of consumers did not refuse to eat this pasta again, and with addition of tomato sauce, no differences were seen between the spaghettis. However, individual sample analysis did indicate that consumers did not appreciate the formulation’s sticky texture, thus this parameter would have to be reworked to achieve higher quality.

Download Full-text

Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects

Foods ◽

10.3390/foods10061213 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1213

Author(s):

Elena Martínez ◽

Rita García-Martínez ◽

Manuel Álvarez-Ortí ◽

Adrián Rabadán ◽

Arturo Pardo-Giménez ◽

...

Keyword(s):

Nutritional Value ◽

Nutritional Composition ◽

Elastic Behavior ◽

Gluten Free ◽

Free Products ◽

Consumer Evaluations ◽

Health Promoting ◽

Seed Flours ◽

Good Vehicle ◽

Interesting Alternative

Cookies, which form the largest category of bakery snacks, are considered a good vehicle to introduce nutrients into the diet. In this study, to increase the nutritional value of traditional commercial cookies, wheat flour was substituted with defatted flours made from flax, sesame, chia, and poppy, which are byproducts of the oil extraction industry. The differences in the technological properties, nutritional composition, and consumer acceptance of the reformulated cookies were evaluated. The results show that the wheat cookies used as the control showed a more elastic behavior than the cookies elaborated with defatted seed flours, which showed a greater tendency to crumble. The use of defatted seed flours yielded cookies with a higher content of protein and fiber, and a lower content in carbohydrates than the wheat cookies. Consumer evaluations for the sesame and flax cookies were similar to those for the traditional wheat cookies, with positive assessments on all of the parameters evaluated. On the other hand, the cookies elaborated using chia and poppy flours received the least positive evaluations from consumers. Thus, the use of some defatted seed flours, mainly flax and sesame, is proposed as an interesting alternative to produce health-promoting cookies in order to cover the current demand for gluten-free products.

Download Full-text