scholarly journals High-Protein Nutritious Flatbreads and an Option for Gluten-Sensitive Individuals

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 591 ◽  
Author(s):  
Talwinder S. Kahlon ◽  
Roberto J. Avena-Bustillos ◽  
Jenny L. Brichta ◽  
Ashwinder K. Kahlon
Keyword(s):  
Commercial Production ◽  
High Protein ◽  
Physical Analysis ◽  
Gluten Free ◽  
Whole Grain ◽  
Shelf Space ◽  
Bile Acid Binding ◽  
Sensory Parameters ◽  
Added Salt ◽  
Made In

Whole grain quinoa and wheat, high-protein vegetable flatbreads were evaluated by tasters and a physical analysis was conducted. The objective was to produce nutritious, tasty gluten-free (quinoa) as well as gluten-containing (wheat) flatbreads. Flatbreads were Quinoa Peanut Oilcake Broccoli (QPCBROC), Wheat Peanut Oilcake Broccoli (WPCBROC), Quinoa Peanut Oilcake Beets (QPCBEET) and Wheat Peanut Oilcake Beets (WPCBEET). Peanut Oilcake would increase protein and add value to this farm byproduct. Bile acid binding broccoli and beets with cholesterol-lowering potential were used. Tasters preferred QPCBROC flatbreads for all sensory parameters. Acceptance of flatbreads was QPCBROC (83%), WPCBROC (70%), QPCBEET (78%) and WPCBEET (69%); these values were statistically similar. The objective of ≥25% protein content was exceeded by 5–8% and that of ≥70% acceptance was adequately achieved. These flatbreads were low in fat (5–6%) and contained essential minerals (4%) with only ≤1% added salt. Porosity and expansion data suggest that these flatbreads would take up relatively little shelf space. These flatbreads require only three ingredients and can be made in a household kitchen or by commercial production. These flatbreads offer a nutritious, tasty choice for all, and quinoa flatbreads offer an option for gluten-sensitive individuals.

Whole Grain Gluten-Free Egg-free High Protein Pasta

2013 ◽  
Vol 26 (2) ◽  
pp. 65 ◽  
Author(s):  
T. S. Kahlon ◽  
R. R. Milczarek ◽  
M. M. Chiu
Keyword(s):  
High Protein ◽  
Gluten Free ◽  
Whole Grain

scholarly journals Whole Grain Gluten‐Free High Protein Buckwheat‐Kale Snacks

2017 ◽  
Vol 31 (S1) ◽  
Author(s):  
Talwinder Singh Kahlon ◽  
Roberto J Avena‐Bustillos ◽  
Mei‐Chen Maggie Chiu
Keyword(s):  
High Protein ◽  
Gluten Free ◽  
Whole Grain

scholarly journals High Protein Gluten Free Snack Foods Based on Whole Grain Flour and Vegetables

2021 ◽  
Vol 12 (05) ◽  
pp. 407-417
Author(s):  
Talwinder S. Kahlon ◽  
Ronald P. Haff ◽  
Jenny L. Brichta
Keyword(s):  
High Protein ◽  
Gluten Free ◽  
Whole Grain ◽  
Snack Foods ◽  
Whole Grain Flour

scholarly journals Whole Grain Gluten-Free Vegetable Spicy Snacks

2015 ◽  
Vol 4 (5) ◽  
pp. 57 ◽  
Author(s):  
Talwinder S. Kahlon ◽  
Roberto J. Avena-Bustillos ◽  
Mei-Chen M. Chiu ◽  
Marlene B. Hidalgo
Keyword(s):  
Dietary Fiber ◽  
Vegetable Consumption ◽  
Whole Grains ◽  
Commercial Production ◽  
Gluten Free ◽  
Whole Grain ◽  
Good Source ◽  
Fresh Vegetables ◽  
Health Promoting ◽  
Microbial Stability

Four kinds of spicy snacks (gluten-free, whole grains with fresh vegetables, low in fat, sugar and salt) were evaluated. Acceptance of spicy snacks tested was Carrot-Garlic 77%, Broccoli-Garlic 68%, Spinach-Garlic 61% and Red Onion 53%. This is the first report of spicy gluten-free, 50% vegetable snacks, which offer a nutritional snack choice for all and an option for gluten sensitive individuals. In addition, it offers spicy snacks that would encourage low fat, sugar and salt foods more palatable and increased health promoting vegetable consumption. The snacks reported herein can be prepared in any house kitchen and/or commercial production. These crispy snacks would have desirable microbial stability resulting in longer shelf life. Each 30 g serving of these healthy chips would provide 1.2-1.3 g of dietary fiber. Currently available chips in the market contain up to twice as much salt as the chips reported herein. These gluten-free vegetable spicy chips could be considered good source of dietary fiber and potassium.

scholarly journals Whole Grain Gluten-Free High Protein Vegetable Snacks of Buckwheat Peanut Meal and Kale

2018 ◽  
Vol 09 (04) ◽  
pp. 335-345
Author(s):  
Talwinder S. Kahlon ◽  
Roberto J. Avena-Bustillos ◽  
Mei-Chen M. Chiu
Keyword(s):  
Peanut Meal ◽  
High Protein ◽  
Gluten Free ◽  
Whole Grain

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 Comparative evaluation of whole grains flour chemical composition of grain sorghum (Sorghum bicolor) and chia (Salvia hispanica)

2020 ◽  
pp. 168-177
Author(s):  
S. Tretiakova ◽  
V. Voitovska ◽  
Y. Yevchuk ◽  
L. Kononenko
Keyword(s):  
Celiac Disease ◽  
Chemical Composition ◽  
Raw Materials ◽  
Chemical Constituents ◽  
Grain Sorghum ◽  
Gluten Free ◽  
Whole Grain ◽  
Free Products ◽  
Salvia Hispanica ◽  
Sorghum Flour

The article highlights a complex of studies and a comparative assessment of flour of various varieties and hybrids of chia and sorghum. It was found that, in terms of their chemical composition, these crops are advisable to use as raw materials for the production of gluten free products. To live a full life, people with celiac disease must constantly consume gluten-free foods. Rice, buckwheat, millet, corn are considered safe, and amaranth, quinoa, sago, Setaria italica, sorghum are also less common in Ukraine. To obtain high-quality gluten-free products, it is important to choose the right raw materials and their ratio in chemical composition. Therefore, it is advisable to study and compare the chemical composition of sorghum and chia flour. The aim of the research was to study and compare the chemical composition of whole grain sorghum flour versus chia for use in the food industry as a source of gluten-free nutrition. The experimental part of the work was carried out during 2017–2019 in the hybrids of grain sorghum of Ukrainian (Lan 59), French (Targga) and American (Prime) selection and Spanish sage (chia) (Salvia hispanica) varieties: Salba, Tzotzol, Iztac. Whole grain sorghum and chia flours were obtained from their grains and various chemical constituents were determined. Comparative analysis of the chemical composition of sorghum and chia flour allows us to note that, on average, the protein content in sorghum was in the range from 9.53 to 10.6 g, in chia varieties from 14.98 to 16.52 g, which is on average five, 8 g more. The data on the determination of fats show that in the hybrid of sorghum of Ukrainian selection, this indicator was 2.8 g, French 1.24 g, and American – 3.3 g, as for chia, this indicator is much higher and varies by varieties from 30, 12 to 30.71 g. Starch is the main component of flour and in sorghum; its mass fraction is more in the Prime hybrid 63.7 g, Lan 59 – 63.1 g and the smallest amount in Targga – 62.7 g. It has been determined that grain sorghum and chia flour has a high content of B vitamins, which act as coenzymes of a number of metabolic processes. In addition to the vitamins listed above, sorghum flour contains vitamins B9, B5, B6 as well. Chia varieties have high levels of micro- and microelements. Key words: flour, vitamins, microelements, proteins, fats, carbohydrates, celiac disease, sorghum, chia.

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.

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