scholarly journals Exploring the Potential of Andean Crops for the Production of Gluten-Free Muffins

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1642
Author(s):  
Diego Salazar ◽  
Mirari Arancibia ◽  
Diego R. Silva ◽  
María Elvira López-Caballero ◽  
María Pilar Montero
Keyword(s):  
Raw Material ◽  
Gluten Free ◽  
Total Dietary Fiber ◽  
Oxalis Tuberosa ◽  
Overall Acceptability ◽  
Gluten Intolerance ◽  
Ipomea Batatas ◽  
Physico Chemical ◽  
Textural Parameters ◽  
And Staphylococcus Aureus

The aim of this study was to determine the potential of Andean Crop Flours (ACF) to develop muffins suitable for people with celiac disease or gluten intolerance, as these flours do not contain gluten in their composition. The physico-chemical, rheological, microbiological and sensory properties of muffins from different blends of the following ACF were evaluated: camote (Ipomea batatas), oca (Oxalis tuberosa), achira (Canna indica) and mashua (Tropaeolum tuberosum), formulated with sucrose or sucralose. Wheat muffins with sucrose were used for control purposes. The effect of 5-day storage on color, texture and microbiology was also studied. The use of ACF sharply increased the amount of total dietary fiber, while fat and protein contents were slightly lower with respect to the control. Regarding color, formulations with ACF resulted in darker products, showing an important decrease in L* and b* values while a* increased in all ACF formulations. According to their rheological properties, all doughs showed an unstructured and viscous behavior, and the mixture of camote, achira and mashua with sugar was very similar to wheat muffin. On textural parameters, there was an increasing (p < 0.0) effect on firmness and chewiness noticeable on day 5 in all samples. The resultant muffins were considered safe products due to low counts of total microorganisms, molds and yeasts and the absence of Enterobacteria and Staphylococcus aureus during storage. Muffins with ACF showed good overall acceptability, especially muffins containing sucralose, which obtained the highest score. This study showed that ACF could be used as an alternative raw material in the preparation of gluten-free muffins with good nutritional quality, thus providing a useful alternative for underused crops.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

scholarly journals The possibility of buckwheat application in the fermented malt technology t

2019 ◽  
Vol 80 (4) ◽  
pp. 170-176
Author(s):  
G. V. Agafonov ◽  
A. E. Chusova ◽  
N. S. Kovalchuk ◽  
N. V. Zuyeva
Keyword(s):  
Mass Fraction ◽  
Raw Material ◽  
Technical Solution ◽  
Gluten Free ◽  
Enzyme Preparations ◽  
Gluten Intolerance ◽  
Wide Range ◽  
Moisture Meter ◽  
Hydrolysis Of ◽  
Molecular Compounds

Rye is the traditional raw material for the fermented malt production. The article considers buckwheat grains application as an unconventional raw material. The research materials were rye of Vostok 2 breed and buckwheat of Dikul breed. Amylolytic capacity (AC) of malt was determined by colorimetric iodometric method, saccharification capacity (SC) - by polarimetric method, proteolytic (PC) - by refractometric method (according to Petrov); the humidity of the samples was determined on a thermographic infrared moisture meter FD 610. The extract, acidity and color of the fermented malt was determined according to GOST R 52061-2003. It was found that AC, SC and PC of buckwheat malt are 5.8% higher, 42.9% lower and 11.6% higher respectively than those of rye malt. Comparative characteristics of fermented buckwheat and rye malts showed that there is a decrease in the mass fraction of the extract and an increase in the color of buckwheat malt. This happens due to the hydrolysis of high-molecular compounds - carbohydrates, proteins to sugars and amino acids, respectively, due to the reactions of melanoid formation, which result in improved color, taste and aroma of malt. It was found that the use of buckwheat in fermented malt technology is possible, moreover, it is a gluten-free raw material due to the low content of the gluten fraction of the protein and can be applied to a wide range of consumers, including those suffering from gluten intolerance. But to increase its extractiveness, it is desirable to use enzyme preparations at the malting stage. The novelty of the proposed technical solution is confirmed by the RF patent for invention No. 2603268 "Method for the production of fermented buckwheat malt".

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

2014 ◽  
Vol 6 (3) ◽  
pp. 521-530 ◽  
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)

scholarly journals ​Physico-chemical and Texture Analysis of Ice Cream Prepared by Incorporating Various Spices

2021 ◽  
Author(s):  
Dhanavath Srinu ◽  
D. Baskaran ◽  
R. Palani Dorai
Keyword(s):  
Functional Food ◽  
Chemical Properties ◽  
Ice Cream ◽  
Melting Rate ◽  
Black Cumin ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Food Market ◽  
Microbial Analysis ◽  
Textural Parameters

Background: Spices are widely cultivated in India across various states, which promote the opportunity for the development of spices incorporated products, delivering health benefits along with flavour and taste in the functional food market. Hence, the present study was undertaken to develop exotic foods such as spices incorporated ice cream by inclusion of selected spices viz., fenugreek, coriander, black cumin and cinnamon. Methods: The ice cream was formulated with spice powders at different equal incorporation levels of 1%, 1.5% and 2% and compared with control. The developed ice cream was investigated for their sensory characteristics, physico-chemical properties, textural parameters and microbial analysis. Result: The spice powders with 1.5% incorporation level in ice cream showed higher overall acceptability than others. Among the physico-chemical properties, the melting rate of spices incorporated ice cream was found to be in the range of 1.20 to 1.41 g/min. The overrun of the developed ice cream was found to be in the range of 48.57 to 53.09%. The hardness of the developed ice cream was found to be in the range of 2280.77 to 2485.04g. The results of the present study suggested that the incorporation of different spices in the form of powders improved the flavor and the textural parameters recorded higher values as the inclusion levels are high.

Physico-Chemical Aspects of the Influence of Raw Material Components on the Quality of Ceramic Brick

2019 ◽  
Vol 777 (12) ◽  
pp. 37-42
Author(s):  
G.Yu. SHAGIGALIN ◽  
◽  
P.A. FEDOROV ◽  
L.N. LOMAKINA ◽  
◽  
...  
Keyword(s):  
Raw Material ◽  
Ceramic Brick ◽  
Physico Chemical

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

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.

scholarly journals Gluten-degrading bacteria: availability and applications

2021 ◽  
Author(s):  
Viia Kõiv ◽  
Tanel Tenson
Keyword(s):  
Microbial Communities ◽  
Digestive Tract ◽  
Storage Proteins ◽  
Gluten Free Diet ◽  
Natural Food ◽  
Gluten Free ◽  
Efficient Treatment ◽  
Gluten Intolerance ◽  
Degrading Bacteria ◽  
Human Digestive Tract

Abstract Gluten is a mixture of storage proteins in wheat and occurs in smaller amounts in other cereal grains. It provides favorable structure to bakery products but unfortunately causes disease conditions with increasing prevalence. In the human gastrointestinal tract, gluten is cleaved into proline and gluten rich peptides that are not degraded further. These peptides trigger immune responses that might lead to celiac disease, wheat allergy, and non-celiac gluten sensitivity. The main treatment option is a gluten-free diet. Alternatively, using enzymes or microorganisms with gluten-degrading properties might alleviate the disease. These components can be used during food production or could be introduced into the digestive tract as food supplements. In addition, natural food from the environment is known to enrich the microbial communities in gut and natural environmental microbial communities have high potential to degrade gluten. It remains to be investigated if food and environment-induced changes in the gut microbiome could contribute to the triggering of gluten-related diseases. Key points • Wheat proteins, gluten, are incompletely digested in human digestive tract leading to gluten intolerance. • The only efficient treatment of gluten intolerance is life-long gluten-free diet. • Environmental bacteria acquired together with food could be source of gluten-degrading bacteria detoxifying undigested gluten peptides.

Formulation and evaluation of gluten-free cookies from rice and green banana flour

2021 ◽  
Vol 11 (2) ◽  
pp. 720-726
Author(s):  
Maria Yarla parente ◽  
FABIANA LINHARES ◽  
RENATA ALBUQUERQUE COSTA ◽  
MÁRCIA FACUNDO ARAGÃO
Keyword(s):  
Chemical Composition ◽  
Purchase Intention ◽  
Rice Flour ◽  
Raw Material ◽  
Gluten Free ◽  
Autoimmune Pathology ◽  
Nutritional Characteristics ◽  
Banana Flour ◽  
Hedonic Scale ◽  
Green Banana

Celiac disease (CD) is defined as an autoimmune pathology mediated by specific antibodies and is associated with genetic factors, which causes an inflammatory process of the intestinal mucosa in response to gluten ingestion. A study was conducted to evaluate some gluten-free cookie formulations using rice and green banana flour as raw material, and to evaluate the acceptance and chemical composition of the cookies elaborated. Three different cookie formulations were prepared to contain 100% rice flour, 50% rice flour and 50% green banana flour and 100% green banana flour. The following sensory attributes were evaluated: crispness, flavor, and overall impression, using the 9-point hedonic scale and purchase intention using the 5-point structured scale, to check the acceptance of cookies. The chemical composition of the formulation most accepted by sensory analysis was quantified. Sensory evaluation showed that all cookie formulations were accepted; however, the increase of the green banana flour content has resulted in lower acceptance, which may be due to the slightly bitter flavor that green banana flour gives the product. The most accepted cookie formulation had 15.78% protein, 0.80% ash, 4.31% moisture content, 12.35% lipid, and 66.77% carbohydrate. These nutritional characteristics are following Brazilian legislation. Therefore, all cookie formulations have marketing potential, which is very important, especially for people with gluten sensitivity.

scholarly journals Comparative effects on storage period of varieties Pineapple fruits

2015 ◽  
Vol 2 (3) ◽  
pp. 395-410 ◽  
Author(s):  
Shah Md Yusuf Ali ◽  
Md Ahiduzzaman ◽  
Sharmin Akhter ◽  
M Abdul Matin Biswas ◽  
Nafis Iqbal ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Storage Period ◽  
Biochemical Properties ◽  
Overall Acceptability ◽  
Pineapple Juice ◽  
Physico Chemical ◽  
Pineapple Fruit ◽  
Sensorial Attributes ◽  
The Comparative Study

Pineapple is considered as one of the most wanted tropical fruits and it is widely taken for fresh consumption as well as their flesh and juice are used for preparation of different product in Agro-processing industries. For such industrial processes, it is important to know the information of characteristics changes of pineapple during day after storage. Four varieties of pineapple were collected from different areas of Bangladesh named Honey Queen (H.Q), Giant Kew (G.K), Asshini and Ghorasal. Some Physico-chemical properties (weight loss, moisture content, ash and edible portion, pH, TSS, titrable acidity (TA), total sugar, reducing sugar) biochemical properties (ascorbic acid) and sensorial attributes (color, odor, firmness, appearances, sweetness and overall acceptability) of pineapple juice were studied during day after storage. This study examined the Comparison of different varieties of pineapple fruit characteristics and sensory quality of the pineapple fruits during storage. It was shown that there was a significant changes between the storage periods in relation to different varieties of fruits. The firmness of pineapple fruits were in outside and inside to be 0.21 to 0.27 N/m2 and 0.06 to 0.10 N/m2, respectively. The pH values of different varieties were found to be in the range of 4.30 to 4.36. The highest and lowest sweetness index were estimated to be 36.30 and 22.15 for Honey Queen and Asshini respectively. The highest and lowest magnitude of sugar contents of four pineapple varieties were found to be in the range of 14.16 to 15.8 mg/100g.The average TSS values were found to be 15.12%, 12.33%, 13.14% and 12.95% for H.Q., G.K., Asshini and Ghorashal, respectively. The comparative study indicated the characteristics of different varieties of pineapple changes during after storage.Res. Agric., Livest. Fish.2(3): 395-410, December 2015

scholarly journals Preparation and Quality Evaluation of Gluten-Free Biscuits

2014 ◽  
Vol 71 (1) ◽  
pp. 38 ◽  
Author(s):  
Simona Maria Man ◽  
Adriana Paucean ◽  
Sevastita Muste
Keyword(s):  
Raw Materials ◽  
Rice Flour ◽  
Gluten Free ◽  
Maize Flour ◽  
Total Carbohydrate ◽  
Spread Ratio ◽  
Total Carbohydrate Content ◽  
Physico Chemical ◽  
Length Width ◽  
Total Fat

The aglutenics biscuits are intended to those persons who are suffering due to gluten intolerance, also named celiac disease. The fabrication technologies of the aglutenics products can be developed in on two ways: by separating the gluten from the grain or by replacing the grain flour with other types of gluten less flour, in case of bakery and pastry products. In this experiment, the gluten-free biscuits were obtained from the following flours mixture: maize flour (MF), rice flour (RF) and soybeans flour (SF). Other raw materials were used, such as: palmtree oil, honey, maize starch, eggs, sugar powdered, vanilla essence and sodium bicarbonate. Four experimental variants (gluten-free biscuits) were obtained by varying the proportion of flours ; these variants were coded as follows T1, T2 T3 and T4. The optimization of the aglutenics biscuits manufacture recipe was realized through sensory analyze, using the hedonic test (9 point scale). Samples of biscuits was subjected to the following physico-chemical analysis: moisture content, alkalinity, total carbohydrate content, total fat and protein content. Also the physical properties (length, width, thickness, weight and spread ratio) were determined in order to asses the blending influence on the biscuits quality. The blend with flour levels 30:30:40 (MF:RF:SF) led to the highest acceptability.

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