scholarly journals Nutritional and Functional Properties of Gluten-Free Flours

2021 ◽  
Vol 11 (14) ◽  
pp. 6283
Author(s):  
Alina Culetu ◽  
Iulia Elena Susman ◽  
Denisa Eglantina Duta ◽  
Nastasia Belc
Keyword(s):  
Functional Properties ◽  
Starch Content ◽  
Fatty Acid Content ◽  
Brown Rice ◽  
Protein Digestibility ◽  
Good Alternative ◽  
Gluten Free ◽  
Free Products ◽  
Calcium Magnesium ◽  
Limiting Amino Acid

This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties. For all GF flours investigated, starch was the major component, except for gram, chickpea, and tiger nut flours with lower starch content (<45%), but higher fiber content (8.8–35.4%). The higher amount of calcium, magnesium, zinc, potassium, phosphorus, similar values for iron and lower content of sodium in gram, makes this flour a good alternative to chickpea or other GF flour to develop healthier food products. Amaranth flour had a high protein digestibility, while tiger nut and millet flours were less digestible. Gram, chickpea, quinoa, buckwheat, and oat flours fulfilled amino acids recommendation for daily adult intake showing no limiting amino acid. Total polyphenolic content and antioxidant capacity showed higher values for buckwheat, followed by quinoa and maize flours. Gram, chickpea, maize, and quinoa flours are good candidates to improve health conditions due to lower saturated fatty acid content. The findings of this study provide useful insights into GF flours and may contribute to the development of novel gluten-free products like bread, cookies, or pasta.

scholarly journals Production of sourdough and gluten-free bread with brown rice and carioca and cowpea beans flours: biochemical, nutritional and structural characteristics

2021 ◽  
Vol 10 (16) ◽  
pp. e303101623992
Author(s):  
Juliana Dara Rabêlo Silva ◽  
Guilherme Caldeira Rosa ◽  
Nathália de Andrade Neves ◽  
Maria Gabriela Vernaza Leoro ◽  
Marcio Schmiele
Keyword(s):  
Dietary Fiber ◽  
Structural Characteristics ◽  
Brown Rice ◽  
Protein Digestibility ◽  
Gluten Free ◽  
Yeast Saccharomyces Cerevisiae ◽  
Bean Flour ◽  
Lower Volume ◽  
Instrumental Texture

The gluten-free alternative flours and the application of natural fermentation in the breads production are promising technologies to improving sensory, structural and nutritional properties. The aim of this study was to evaluate the applicability and quality of gluten-free breads made with sour dough from wholegrain rice flours (BR and BRY), carioca beans (BP and BPY) and cowpea (BV and BVY). The sour doughs were prepared without and with the addition of biological yeast (Saccharomyces cerevisiae) represented by the letter “Y”. The breads made from these doughs were subjected to the analysis of: pH, titratable total acidity, color, water activity, moisture, image analysis, specific volume, instrumental texture, proximate composition and energy value. The results indicated higher ash, protein and dietary fiber content in BP and BV flours. At the end of fermentation, the BR and BRY masses showed greater acidity. The doughs made with beans showed greater expansion volumes. Lower volume, firmness and hardness were verified for BBRY bread and the opposite was verified for BVB bread. The BBV, BBVY, BBP and BBPY breads had higher ash, protein and dietary fiber contents and lower digestible carbohydrate content. BPB and BVB breads showed higher protein digestibility and the opposite was observed for BBRY (70.60%), BPBY (81.09%) and BVBY (80.89%). The use of bean flour in the preparation of breads resulted in products rich in dietary fiber and proteins, especially carioca beans.

scholarly journals High Protein Substitutes for Gluten in Gluten-Free Bread

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1997
Author(s):  
Adriana Skendi ◽  
Maria Papageorgiou ◽  
Theodoros Varzakas
Keyword(s):  
Protein Digestibility ◽  
High Protein ◽  
Animal Origin ◽  
Soluble Carbohydrates ◽  
Gluten Free ◽  
Key Factors ◽  
Free Products ◽  
Protein Sources ◽  
Come Into The Market ◽  
Careful Design

Gluten-free products have come into the market in order to alleviate health problems such as celiac disease. In this review, recent advances in gluten-free bread are described along with plant-based gluten-free proteins. A comparison with animal-based gluten-free proteins is made reporting on different high protein sources of animal origin. Sea microorganisms- and insect-based proteins are also mentioned, and the optimization of the structure of gluten-free bread with added high protein sources is highlighted along with protein digestibility issues. The latter is an issue for consideration that can be manipulated by a careful design of the mixture in terms of phenolic compounds, soluble carbohydrates and fibres, but also the baking process itself. Additionally, the presence of enzymes and different hydrocolloids are key factors controlling quality features of the final product.

scholarly journals POTENTIAL USE OF SOME PSEUDOCEREALS IN THE FOOD INDUSTRY

2018 ◽  
Vol 6 (1) ◽  
pp. 54-61 ◽  
Author(s):  
Viktorija Stamatovska ◽  
Gjore Nakov ◽  
Zora Uzunoska ◽  
Tatjana Kalevska ◽  
Marija Menkinoska
Keyword(s):  
Food Industry ◽  
Unsaturated Fatty Acids ◽  
Starch Content ◽  
Bakery Products ◽  
Gluten Free ◽  
Free Products ◽  
Plant Materials ◽  
High Starch Content ◽  
High Starch ◽  
Potential Use

Pseudocereals and cereals are plant materials that have similar final uses as flours for bakery products. However, these plants are different botanically, as pseudocereals they are broadleaf plants, whereas as cereals they are grasses. The use of pseudocereals is of great nutritional interest because of their composition. Besides the high starch content, pseudocereals contain dietary fibre, good quality protein, vitamins, minerals, lipids rich in unsaturated fatty acids and other phytochemicals such as saponins, phytosterols, squalene, fagopyritols and polyphenols. This composition describes their potential as supplements or common cereal replacers. Because their content of gluten is low or there is no content of gluten, pseudocereals can be considered as gluten-free products, which can be incorporated in diets for coeliac disease. The incorporation of these seeds in the diets of coeliac patients should help alleviate the deficit in fibre intake. Their applicability in foods includes bread, biscuits, cakes and pasta which are mostly consumed. The three main species referring to pseudocereals are amaranth, quinoa and buckwheat. The aim of this study is to provide their applications in food products.

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.

Gluten-free pasta: effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content

2014 ◽  
Vol 49 (12) ◽  
pp. 2650-2658 ◽  
Author(s):  
Chonthira Sarawong ◽  
Zuleyka Concepción Rodríguez Gutiérrez ◽  
Emmerich Berghofer ◽  
Regine Schoenlechner
Keyword(s):  
Functional Properties ◽  
Resistant Starch ◽  
Starch Content ◽  
Gluten Free ◽  
Starch Modification

scholarly journals Properties of pseudocereals, selected specialty cereals and legumes for food processing with special attention to gluten-free products / Verarbeitungseigenschaften von Pseudogetreide, ausgewählten Spezialitätengetreide und Leguminosen mit speziellem Fokuss auf glutenfreie Produkte

2016 ◽  
Vol 67 (4) ◽  
pp. 239-248 ◽  
Author(s):  
Regine Schoenlechner
Keyword(s):  
Functional Properties ◽  
Food Processing ◽  
Food Products ◽  
Limited Range ◽  
Nutritional Composition ◽  
Human Nutrition ◽  
Gluten Free ◽  
Free Products ◽  
Nutritional Benefits

SummaryCereals and legumes offer many nutritional benefits, and should therefore be consumed widely. In particular, legume consumption is very low in northern countries. Although many species of cereals, pseudocereals and legumes are available for human nutrition, today only a limited range of them is used in larger amounts. Wheat, rice and maize are dominating the cereal sector and beans, chickpeas and peas are the most produced legumes. Specialty cereals (e.g., colored varieties), pseudocereals (amaranth, quinoa, buckwheat) and legumes show great potential for the development of new food products due to their good nutritional composition and different functional properties.

scholarly journals Innovative Milling Processes to Improve the Technological and Nutritional Quality of Parboiled Brown Rice Pasta from Contrasting Amylose Content Cultivars

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1316
Author(s):  
Federica Taddei ◽  
Elena Galassi ◽  
Francesca Nocente ◽  
Laura Gazza
Keyword(s):  
Resistant Starch ◽  
Amylose Content ◽  
Starch Content ◽  
Fine Fraction ◽  
Brown Rice ◽  
Rice Flour ◽  
Free Products ◽  
Technological Processes ◽  
High Amylose

The demand for gluten-free products, including pasta, is increasing and rice pasta accounts for the largest share of this market. Usually, the production of rice pasta requires additives or specific technological processes able to improve its texture, cooking quality, and sensory properties. In this work, two rice cultivars, with different amylose content, were subjected to parboiling, micronization, and flour air fractionation to obtain brown rice pasta, without any supplement but rice itself. In particular, two types of pasta (spaghetti shape) were produced, one from 100% micronized wholemeal, and the other from refined rice flour replaced with 15% of the air-fractionated fine fraction. Regardless of the cultivar, pasta from wholemeal micronized flour showed higher protein and fiber content than refined flour enriched with fine fraction, whereas no differences were revealed in resistant starch and antioxidant capacity. Pasta from the high amylose content genotype showed the highest resistant starch content and the lowest predicted glycemic index along with sensorial characteristics as good as durum semolina pasta in fine fraction enriched pasta. Besides the technological processes, pasta quality was affected the most by the genotype, since pasta obtained from high amylose cv Gladio resulted in the best in terms of technological and sensory quality.

scholarly journals Evaluation of a gluten-free sourdough bakery product

2021 ◽  
Vol 17 (S1) ◽  
pp. 37-44
Author(s):  
Anikó Kovács ◽  
Raul Kolinka ◽  
Györgyné Kóczán ◽  
Zoltán Kókai
Keyword(s):  
Moisture Content ◽  
Food Industry ◽  
Brown Rice ◽  
Gluten Free ◽  
Free Products ◽  
Rice Sample ◽  
Bakery Product ◽  
Sensory Analyses ◽  
Bakery Industry

AbstractThe population of gluten sensitive people has been gradually rising in the last decades. The food industry, especially the bakery industry has to develop more gluten-free products to satisfy the consumer's demand. However, the quality of these products differs from the quality attributes of a standard glutenious bakery product. Therefore, the aim of our research was to develop a good quality gluten-free sourdough product with 3 different gluten-free flours: millet, brown rice and a commercially available mixture (Belbake). We investigated the differences in moisture content, the baking loss, the texture and the sensory properties of the products. According to our results in the case of the moisture content the brown rice sample had the highest, while the millet gave the lowest value. The baking loss measurement gave reverse results. In the texture analysis the brown rice sample was the softest, but the millet and the Belbake had better results in resilience and in springiness. Also, in the sensory analyses the Belbake product was found to be the best by the judges, however, there were no significant differences between them. In conclusion, the product development of a gluten-free sourdough bakery product was successful. Further research is needed to investigate the shelf life of the products.

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 Gluten-free Products with Non-traditional Ingredients Favorably Impact Postprandial Glycemia in Healthy Adults (P08-082-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Carol Johnston ◽  
Lauren Waznik ◽  
Samuel Shnowske
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Latin Squares ◽  
Healthy Adults ◽  
Wheat Bread ◽  
Glycemic Response ◽  
Gluten Free ◽  
Free Products ◽  
Postprandial Glycemia ◽  
Sorghum Flour

Abstract Objectives Postprandial glycemia is an important contributor to hemoglobin A1c (HbA1c) concentrations in healthy individuals and those diagnosed with pre-diabetes. It is also an independent risk factor for cardiovascular disease and is linked to obesity and certain cancers. Hence, dietary strategies to minimize postprandial glycemia should be identified. Grain products are common dietary glucose sources, and white bread consumption has been linked to risk for type 2 diabetes. The popularity of gluten-free products has risen dramatically in recent years; yet some research suggests that gluten-free products have a higher glycemic response compared to traditional products, which can have adverse consequences for consumers with hyperglycemia. In these trials, the gluten-free product ingredients were grain-based flours. Products made from non-traditional, non-grain ingredients may produce more favorable glycemic responses. Methods Utilizing a Latin squares, crossover study design, we conducted two separate trials to examine the 2-h postprandial glycemic responses to (a) gluten-free nutrition bars and (b) gluten-free breads in comparison to the traditional products in healthy adults (19–35 y; 19–36 kg/m2). The novel, substitute ingredients for the gluten-free products were dates for the nutrition bar and a mix of potato, fava bean, garbanzo bean, teff, corn, chia seed, flax seeds or a mix of brown rice flour, tapioca flour, whole grain sorghum flour for the breads. Results Gluten-free nutrition bar consumption was associated with a 52% reduction in the 2-h glycemic response in comparison to the traditional bar (iAUC: 39.0 ± 6.0 and 82.0 ± 18.0 mg min/dL; P = 0.013). Gluten-free bread (bean and seed based ingredients) was associated with a 23% reduction in the 2-h glycemic response in comparison to wheat bread (iAUC: 112.4 ± 15.7 and 145.3 ± 20.0 mg min/dL; P = 0.004). However, the 2-h glycemic response to the grain-based gluten-free bread product did not differ from wheat bread. Conclusions The data suggest that the substitute ingredients used in gluten-free products influence the glycemic response to ingestion. Funding Sources Graduate Education Research and Support Program of the Graduate and Professional Student Association of Arizona State University.

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