Physical and Dynamic Oscillatory Shear Properties of Gluten-Free Red Kidney Bean Batter and Cupcakes Affected by Rice Flour Addition

Red kidney bean (RKB) flour is a nutrient-rich ingredient with potential use in bakery products. The objective of this study was to investigate the viscoelastic properties and key quality parameters of a functional RKB flour in gluten-free cupcakes with different rice flour levels. A 10 g model batter was developed for analyzing the viscoelastic properties of RKB with rice incorporation, in a formula containing oil, liquid eggs, and water. Rice flour was added at five levels 0%, 5%, 10%, 15%, and 25% (w/w, g rice flour/100 g RKB flour). Rice flour increased RKB batter consistency, solid- and liquid-like viscoelastic behavior and revealed a heterogeneous structure, based on the sweep frequency test. Rice flour at the 25% level increased the shear modulus and activation energy of gelatinization, compared to 0% rice flour addition. Rice flour levels in the RKB batter decreased the inflection gelation temperature from 63 to 56 °C. In addition, the texture of RKB cupcakes with 25% rice flour were 46% softer, compared to the control. The scores from all sensory attributes of cupcakes increased with the addition of rice flour. Rice flour addition improved solid- and liquid-like behavior of the RKB batter and improved the cupcake’s macro-structural characteristics. Overall, 25% rice flour addition performed better than the lower levels. This study confirmed the potential of RKB as a functional ingredient and its improvement in cupcake application with the addition of rice flour.

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Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality

Journal of Food Science and Technology ◽

10.1007/s13197-018-3428-z ◽

2018 ◽

Vol 55 (12) ◽

pp. 4937-4944 ◽

Cited By ~ 2

Author(s):

Pavalee Chompoorat ◽

Patricia Rayas-Duarte ◽

Zorba Josué Hernández-Estrada ◽

Chaowana Phetcharat ◽

Yongyut Khamsee

Keyword(s):

Heat Treatment ◽

Rheological Properties ◽

Kidney Bean ◽

Gluten Free ◽

Cake Batter ◽

Red Kidney Bean

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IMPROVEMENT OF THE RECIPE COMPOSITION OF SPECIAL-PURPOSE GLUTEN-FREE CHOCOLATE MUFFINS

Food Science and Technology ◽

10.15673/fst.v14i4.1897 ◽

2020 ◽

Vol 14 (4) ◽

Author(s):

O. Shapovalenko ◽

O. Pavliuchenko ◽

Y. Furmanova ◽

L. Sharan ◽

O. Kuzmin

Keyword(s):

Moisture Content ◽

Wheat Flour ◽

Brown Rice ◽

Rice Flour ◽

Quality Parameters ◽

Gluten Free ◽

Brown Colour ◽

Sodium Magnesium ◽

Brown Rice Flour ◽

Rice Flours

The paper considers how gluten-free flours, in particular, those made from coconuts and brown rice, can be used in the technology of gluten-free chocolate muffins in order to expand the range of special purpose products. Studies by domestic and foreign authors dedicated to using different flour types in today’s gluten-free technologies have been analysed. It has been proved that wheat flour can be fully replaced with gluten-free flour mixtures in the recipe of chocolate muffins. Analysis of the chemical composition of coconut flour has shown its higher fat content, compared with wheat flour, and twice as much protein and dietary fibre (18%). Coconut flour exceeds wheat flour not only in the main macronutrients, but also in the content of the main minerals. Brown rice flour, too, contains more fats and vitamins of the B-group than wheat flour does, and is a source of sodium, magnesium, phosphorus, silicon, and sulphur. It contains up to 80% of starch and, like coconut flour, is gluten-free. Replacing wheat flour in the classical muffin recipe with mixtures of coconut and brown rice flours in the ratios 30:70, 40:60, and 50:50 reduces the moisture content and density of the dough. The moisture content in the finished muffins, too, is lower by 0.7, 1.2, and 1.5% respectively. It has been confirmed that if the gluten-free flour mixture contains over 50% of coconut flour, it reduces the specific volume of resulting muffins and worsens their quality parameters. The Harrington method was used to estimate the comprehensive quality index of the chocolate muffins. This has shown that full substitution of wheat flour for a mixture of gluten- free flours in the ratio 40:60 (coconut flour:brown rice flour) allows achieving the best-balanced sensory characteristics. Gluten-free muffins have a pleasant brown colour of the crust, their crumb is quite soft, homogeneous, and porous, with a balanced taste and an aroma of cocoa combined with light coconut notes.

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INVESTIGATION OF THE EXPEDIENCE OF MODIFICATION OF THE CARBOHYDRATE COMPOSITION OF RICE FLOUR IN THE TECHNOLOGY OF GLUTEN-FREE BREAD

EUREKA Life Sciences ◽

10.21303/2504-5695.2019.00833 ◽

2019 ◽

Vol 1 ◽

pp. 43-51

Author(s):

Iryna Medvid ◽

Viktor Dotsenko ◽

Olena Shydlovska ◽

Tetiana Ishchenko

Keyword(s):

Rice Flour ◽

Positive Influence ◽

Quality Parameters ◽

Gluten Free ◽

Carbohydrate Composition ◽

Volume Porosity ◽

Rice Dough ◽

Time Accumulation ◽

Hydrolysis Of ◽

Storage Term

The research considers a possibility of using modification of the carbohydrate composition of rice flour in the technology of bread of the special destination for celiachia. There has been conducted an analysis of the condition of the carbohydrate-amylase complex of rice flour. Revealed regularities have demonstrated that this flour has an unessential amylolytic activity that negatively influences the course of microbiological processes in gluten-free dough and quality parameters of ready products. The aim of the research was to develop arrangements as to accumulation of sugars in dough at the expanse of own reserves of rice bread for providing the necessary intensity of rice dough fermentation by using enzymes of the amylolytic effect. It is a precondition for improving structural-mechanical and organoleptic properties of gluten-free rice bread. At the same time accumulation of products of incomplete hydrolysis of flour starch in the process of its fermentative modification – dextrins will favor deceleration of ready products staling. There has been established the influence of α-amylase of the fungal origin and glucoamylase on accumulation of sugars at hydrolysis of rice flour starch. It has been studied, that dosage of α-amylase in amount 0,005 % and glucoamylase – 0,03 % of a flour mass results in creating sugars in amount 5,5–6 %. There has been proved the effectiveness of using α-amylase by accumulation of dextrins, in which composition the essential raise of the content of low-molecular ones – archo- and maltodextrins has been determined. Based on the conducted studies, it has been determined, that hydrolysis products of rice flour starch are created as a result of its fermentative modification by α-amylase and glycoamylase that is testified by the increase of gas-creation and acid-accumulation. There has been observed the positive influence of using modification of the carbohydrate composition of flour in the technology of rice bread on the specific volume, porosity structure and flexible-elastic properties of crumb of ready products. It has been established, that realization of hydrolysis of flour starch at producing rice bread favors prolongation of its fresh storage term as a result of raising the amount of dextrins, created under the effect of α-amylase.

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PENGARUH PERBANDINGAN TEPUNG KETAN PUTIH DENGAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.) TERHADAP KARAKTERISTIK TEMERODOK

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2020.v09.i01.p04 ◽

2020 ◽

Vol 9 (1) ◽

pp. 30

Author(s):

Intan Azizah Hs ◽

Ni Made Yusa ◽

A.A. Istri Sri Wiadnyani

Keyword(s):

Phaseolus Vulgaris ◽

Protein Content ◽

Water Content ◽

Rice Flour ◽

Ash Content ◽

Kidney Bean ◽

Phaseolus Vulgaris L ◽

Bean Flour ◽

Glutinous Rice ◽

Red Kidney Bean

The purpose of the study was to find the optimum ratio of glutinous rice flour and red kidney bean flour (Phaseolus vulgaris L.) to produce temerodok with the best characteristics. The completely randomized design (CRD) was used in the research with treatment that is the ratio of glutinous rice flour with red kidney bean flour which consists of 6 levels: 100%:0%,90%:10%, 80%:20%, 70%:30%, 60%:40%, 50%:50%. The treatment was repeated 3 times to obtain 18 units of the experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with the Duncan Multiple Range Test (DMRT) test.The ratio of glutinous rice flour and red kidney beans flour has a very significant effect on water content, ash content, protein content, fat content, carbohydrate content, color (scoring), texture (hedonic and scoring), taste (scoring) and significant effect against the levels of crude fiber, color (hedonic), taste (hedonic) and overall acceptance (hedonic). The ratio of glutinous red kidney bean flour (50%: 50%) produces the best characteristic temerodok based on the matrix table, namely: water content 5.49%, 2.53% ash content, 15.19% protein content, fat content 15.46%, 61.31% carbohydrate content, crude fiber content 5.54%, brown color, hard texture, taste very red beans, color, texture, taste and overall acceptancered kidney bean taste and neutral color, texture, taste and and overall acceptability. Keywords : Tradisional food,temerodok, red kidney bean flour,glutinous rice flour.

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Kampferol-3 – 0 -glucopyranoside identified as the major Anti-oxidant glycoside from the Red kidney Bean (Phaseolus vulgaris) seed commonly consumed in Eastern Nigeria.

10.1055/s-0037-1608341 ◽

2017 ◽

Author(s):

O Umeokoli Blessing ◽

FA Onyegbule ◽

C Obi

Keyword(s):

Phaseolus Vulgaris ◽

Kidney Bean ◽

Anti Oxidant ◽

Red Kidney Bean

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Registration of ‘UI 722’ Dark Red Kidney Bean

Crop Science ◽

10.2135/cropsci1991.0011183x003100060085x ◽

1991 ◽

Vol 31 (6) ◽

pp. 1709-1709

Author(s):

J. R. Myers ◽

R. E. Hayes ◽

J. J. Kolar

Keyword(s):

Kidney Bean ◽

Red Kidney Bean

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3D Plotting of Silica/Collagen Xerogel Granules in an Alginate Matrix for Tissue-Engineered Bone Implants

Materials ◽

10.3390/ma14040830 ◽

2021 ◽

Vol 14 (4) ◽

pp. 830

Author(s):

Sina Rößler ◽

Andreas Brückner ◽

Iris Kruppke ◽

Hans-Peter Wiesmann ◽

Thomas Hanke ◽

...

Keyword(s):

Additive Manufacturing ◽

Bone Regeneration ◽

Material Properties ◽

Viscoelastic Properties ◽

Viscoelastic Behavior ◽

Matrix Phase ◽

Patient Specific ◽

Active Player ◽

Alginate Concentration ◽

Alginate Matrix

Today, materials designed for bone regeneration are requested to be degradable and resorbable, bioactive, porous, and osteoconductive, as well as to be an active player in the bone-remodeling process. Multiphasic silica/collagen Xerogels were shown, earlier, to meet these requirements. The aim of the present study was to use these excellent material properties of silica/collagen Xerogels and to process them by additive manufacturing, in this case 3D plotting, to generate implants matching patient specific shapes of fractures or lesions. The concept is to have Xerogel granules as active major components embedded, to a large proportion, in a matrix that binds the granules in the scaffold. By using viscoelastic alginate as matrix, pastes of Xerogel granules were processed via 3D plotting. Moreover, alginate concentration was shown to be the key to a high content of irregularly shaped Xerogel granules embedded in a minimum of matrix phase. Both the alginate matrix and Xerogel granules were also shown to influence viscoelastic behavior of the paste, as well as the dimensionally stability of the scaffolds. In conclusion, 3D plotting of Xerogel granules was successfully established by using viscoelastic properties of alginate as matrix phase.

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