scholarly journals Gluten-Free Pasta Enriched with Fish By-Product for Special Dietary Uses: Technological Quality and Sensory Properties

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3049
Author(s):  
Andrea Aínsa ◽  
Alba Vega ◽  
Adrian Honrado ◽  
Pedro Marquina ◽  
Pedro Roncales ◽  
...  
Keyword(s):  
Rice Flour ◽  
Sensory Properties ◽  
Gluten Free ◽  
Technological Properties ◽  
Corn Flour ◽  
A Value ◽  
Yellow Corn ◽  
Feasible Alternative ◽  
Technological Quality ◽  
Cooking Times

Gluten-free pasta enriched with fish can support a nutritive and suitable option for people with celiac disease that allows achieving the benefits of fish consumption, especially the consumption of Ω-3 fatty acids; however, this requires that the pasta has adequate technological and sensory properties. For this purpose, four optimal formulations, obtained with an iterative process, were analyzed to determine the effect of the different ingredients (yellow corn flour, white corn flour, and rice flour) in gluten-free pasta compared to commercial wheat pasta. An evaluation of the color, texture, and technological properties were conducted, and the pasta was sensorially characterized. The enriched gluten-free pasta required shorter cooking times (≈3 min) and was characterized by lower hardness, springiness, gumminess, chewiness, and fracturability, and had higher values of adhesiveness than wheat pasta. In addition, the incorporation of yellow corn gives gluten-free pasta a similarity in color to commercial pasta, with a value of ∆E between 5.5 and 8.0. Regarding the sensory analysis, gluten-free pasta was characterized by slight fishy aromas and flavors with some aftertaste compared to commercial pasta. Finally, the use of different cereals to obtain gluten-free pasta could be a good and feasible alternative despite the technological and sensory modifications observed.

The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake

2019 ◽  
Vol 25 (7) ◽  
pp. 618-629 ◽  
Author(s):  
Sabina Karp ◽  
Jarosław Wyrwisz ◽  
Marcin Andrzej Kurek ◽  
Agnieszka Wierzbicka
Keyword(s):  
Dietary Fibre ◽  
Nutritional Value ◽  
Complex Analysis ◽  
Control Sample ◽  
Sensory Properties ◽  
Gluten Free ◽  
Technological Properties ◽  
Corn Flour ◽  
Baked Products ◽  
Total Dietary Fibre

The biggest challenge in the production of gluten-free baked products is creating a structure without gluten while maintaining physicochemical and sensory properties. The aim of this study was to evaluate the possibility of applying oat β-glucan as the thickening and structure-making agent instead of xanthan (control sample), due to its pro-health technological properties, in yeast-leavened gluten-free cake. Thus, high-in-β-glucan oat fibre powder was incorporated into cake formulations as 5, 10, 15 and 20% replacement of rice or corn flour. The complex analysis of physicochemical and sensory properties was conducted, where texture and rheological aspects were the most important. An analysis of the correlation between rheological and physical properties was also conducted. Corn and rice cakes differed, but the results showed the increase of β-glucan, total dietary fibre, springiness, cohesiveness, storage (G′) and loss (G″) modulus and the decrease of firmness and lightness. Improvement of porosity and volume was also noticed. Significant correlation was observed among G′, G″, specific volume and texture components. Accelerated texture changes were noticed after 24 h of storage. To sum up, it is justified to incorporate oat fibre into gluten-free baked products, both to increase nutritional value and improve cake structure.

Physical, Textural and Sensory Properties of Gluten-Free Muffins Prepared Using Quinoa Flour as a Replacement for Rice Flour

2013 ◽  
Vol 113 (9) ◽  
pp. A60 ◽  
Author(s):  
M.G. Baker ◽  
H. Hudson ◽  
L. Flores ◽  
S. Bhaduri ◽  
R. Ghatak ◽  
...  
Keyword(s):  
Rice Flour ◽  
Sensory Properties ◽  
Gluten Free ◽  
Quinoa Flour

Development of cooked semi‑finished product of special purpose on the basis of gluten‑free raw materials

2021 ◽  
Vol 30 (3) ◽  
pp. 26-31
Author(s):  
L.T. Fahrtdinova ◽  
◽  
M.K. Sadigova ◽  
T.V. Kirillova ◽  
Yu. T. Saidullaeva ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Corn Starch ◽  
Raw Materials ◽  
Rice Flour ◽  
Gluten Free ◽  
Analysis Method ◽  
Corn Flour ◽  
Composite Mixture ◽  
Control Version ◽  
Ratio Of Components

The article presents the results of a study on the development of a recipe for semi‑finished custard based on gluten‑free raw materials. The ratio of components in the gluten‑free mixture was optimized using the regression analysis method. The influence of gluten‑free raw materials on the rheological properties of the semi‑ finished product is studied. The variants of the experiment differed in the composition of the composite mixture (the ratio of corn, rice flour and corn starch). The chemical composition and the ratio of the components of the mixture determine the rheological properties of the semi‑finished product. The experimental version with the ratio of rice flour, corn flour and corn starch 50:40:10 most corresponds to the rheological properties of the control version and is characterized by high consumer properties.

scholarly journals The effect of the ultrasound process and pre-gelatinization of the corn flour on the textural, visual, and sensory properties in gluten-free pan bread

2019 ◽  
Vol 57 (3) ◽  
pp. 993-1002 ◽  
Author(s):  
Mahdi Jalali ◽  
Zahra Sheikholeslami ◽  
Amir Hossein Elhamirad ◽  
Mohammad Hossein Haddad Khodaparast ◽  
Mahdi Karimi
Keyword(s):  
Sensory Properties ◽  
Gluten Free ◽  
Corn Flour ◽  
Pan Bread

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.

scholarly journals Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 908
Author(s):  
Mariasole Cervini ◽  
Alice Gruppi ◽  
Andrea Bassani ◽  
Giorgia Spigno ◽  
Gianluca Giuberti
Keyword(s):  
Dietary Fiber ◽  
Resistant Starch ◽  
Dry Matter ◽  
Rice Flour ◽  
Cooking Time ◽  
Gluten Free ◽  
Total Dietary Fiber ◽  
A Value ◽  
Starch Properties ◽  
Sensory Evaluations

Gluten-free (GF) pasta samples containing rice flour replaced with 0, 5, 10, 15 g/100 g (w/w) of a resistant starch ingredient from annealed sorghum starch (annRS) were formulated. The highest total dietary fiber and RS contents (p < 0.05) were measured in uncooked pasta with 15 g/100 g of annRS addition (15-annRS). After cooking, the 15-annRS pasta was characterized by an RS content of 5.8 g/100 g dry matter, confirming the thermal resistance of annRS. The use of annRS positively influenced the optimal cooking time, the cooking loss, the firmness, and the stickiness of the cooked samples, with not remarkably change in color after cooking. The starch hydrolysis index values decreased as the level of annRS increased. Despite a significant decrease in the overall sensory with increasing levels of annRS, all samples were characterized by a value > 5, which is considered the limit of acceptability. The use of annRS in GF pasta up to 15 g/100 g can contribute to creating GF products with high total dietary fiber content, slowly digestible starch properties, and without drastically compromising the sensory attributes.

scholarly journals Study of the content of the main macronutrients in gluten-free crops and products of their processing

2019 ◽  
Vol 81 (2) ◽  
pp. 102-107
Author(s):  
S. A. Urubkov ◽  
S. S. Khovanskaya ◽  
S. O. Smirnov
Keyword(s):  
Dry Matter ◽  
Total Content ◽  
Rice Flour ◽  
Study Data ◽  
Ash Content ◽  
Gluten Free ◽  
Corn Flour ◽  
Amaranth Grain ◽  
Children's Nutrition ◽  
Grain Products

The aim of this study was to obtain data on the quantitative ratio of the main nutrients in amaranth grain, as well as products of its processing (blasted grain and flour Krupchatki) in comparison with the more common in Russia gluten-free grain products, such as buckwheat and rice flour, corn and buckwheat. The review of Russian and foreign articles showed quite wide ranges of the content of the main nutrients in amaranth grain. As a result of the study, data on the content of the main macronutrients, i.e. protein, fat, digestible and non-digestible carbohydrates and ash content were obtained. The obtained data showed that the protein content in amaranth grain exceeds the content of this nutrient in buckwheat, as well as rice and corn flour. The total content of lipids in the exploded amaranth grain was 6.41% for dry matter, and surpassed the rest of the studied products in this indicator. The analysis showed a relatively high content of carbohydrates in all the studied products. The amaranth grain carbohydrates are made up 63,25% dry solids, which is lower than in other samples, where the values of this indicator ranged from 65,6 to 80.3% solids, the amount of indigestible carbohydrates in the grain amaranth is almost 2 times higher than this value in other samples. The results obtained in this study can be used in studies of gluten-free crops and products of their processing in the development of specialized gluten-free grain mixtures using amaranth for children's nutrition.

scholarly journals Influence of the composition of composite mixtures with a reduced gluten content on the rheological properties of the dough based on their basis

2020 ◽  
pp. 74-83
Author(s):  
Ju. V. Ushakova ◽  
E. M. Paskova ◽  
G. E. Rysmukhambetova ◽  
T. B. Kulevatova
Keyword(s):  
Rheological Properties ◽  
Lower Cost ◽  
Rice Flour ◽  
High Water ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Gluten Free ◽  
Corn Flour ◽  
High Water Absorption ◽  
Cumulative Curves

The article presents experimental data on the assessment of the rheological properties of dough from new types of flour, formed on the basis of cumulative curves using the Mixolab device. The data of mixolabograms and radial diagrams (Mixolab profiler) made it possible to reveal the existing differences in the parameters of the rheological profile and Mixolab indices. The object of the study is composite mixtures of gluten-free flours: No. 1 is 50% of pumpkin and 50% of corn flour, No. 2 is 50% of linseed and 50% of corn flour, No. 3 – 50% of rice and 50% of corn flour, No. 4 – 75% of linseed and 25% of corn flour, No. 5 is 30% of linseed and 70% of rice flour. The use of composite mixtures is promising due to high oven rise and low starch thickening because of its high water absorption capacity (WAC). In addition, there is certain economic efficiency, since it is possible to produce more dough at a lower cost.

scholarly journals Effect of adding different types of flour on the quality of low fat beef sausage

2021 ◽  
Vol 50 (1) ◽  
pp. 1-11
Author(s):  
U Habiba ◽  
MM Hossain ◽  
M Habib ◽  
MA Hashem ◽  
MS Ali
Keyword(s):  
Crude Protein ◽  
Storage Time ◽  
Storage Period ◽  
Rice Flour ◽  
B Value ◽  
Corn Flour ◽  
B Values ◽  
Overall Acceptability ◽  
A Value ◽  
Different Types

The experiment was conducted to find out the effect of different types of flour on the sensory, physicochemical, biochemical and microbiological properties of beef sausages. For this purpose, sausages were prepared into four different groups. They were treated control; beef sausage without flour, beef with 10% rice flour, beef with 10% wheat flour and beef with 10% corn flour. All parameters were analyzed at 0, 15th and 30th days of storage time. The proximate compositions of different sausage batters are analyzed and highly significant differences were found in dry matter and crude protein (%) content and significant differences were found in cooking loss (%), pH (%) and EE (%) content. While analyzing the different types of sausages, highly significant differences were found in pH, DM (%), CP (%) and EE (%) content and significant differences in Ash (%) content. Crude protein (%) and DM (%) increased, while Ash (%) and EE (%) decreased with increase of storage time. Significantly higher DM (%) and CP (%) were found in beef sausage without any flour, no significant differences were found among the flour groups in DM (%) and CP (%) content. The storage period had significant effect on different biochemical (FFA, POV and TBARS value) and microbial (TVC, TCC and TYMC) test. In all cases the values were increased with increase of storage time. The surface color (CIE L*, a*, b*) of sausages of different treatments at different storage period were measured.  No significant differences in L* value were found among beef sausages and storage time. On the other hand, different types of sausages had a significant effect on a* and b* values. Significantly higher a* value was found in beef sausage with 10% corn flour and b* value in beef sausage without any flour (Control). Storage period had no effect on b* values, but effect on a* values. Significantly lower a* value was found at 0 day of storage time. In sensory analysis, highly significant differences were found in flavor, off-flavor, juiciness, tenderness and overall acceptability among four types of sausages but no significant found in color. All the parameters were significantly lower in control sausage except off-flavour, which was significantly higher in control sausage. No significant differences were found in sensory parameters among the sausages manufactured from different types of flour. From this experiment, it might be concluded that addition of different types of flour increases the overall acceptability of beef sausage. Bang. J. Anim. Sci. 2021. 50 (1):1-11

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