scholarly journals Tiger Nut (Cyperus esculentus) as a Functional Ingredient in Gluten-Free Extruded Snacks

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1770
Author(s):  
Nicola Gasparre ◽  
James Pan ◽  
Priscila Leal da Silva Alves ◽  
Cristina M. Rosell ◽  
Jose De J. Berrios
Keyword(s):  
Total Pore Volume ◽  
Rice Flour ◽  
Expansion Ratio ◽  
Starch Degradation ◽  
Gluten Free ◽  
Soluble Fiber ◽  
Texture Profile ◽  
Extruded Snacks ◽  
Twin Screw ◽  
Total Antioxidant

Tiger nut (TN) is a nutritious source of gluten-free flour, used generally in healthy beverages, but its incorporation in gluten-free extruded snacks has not been explored. TN flour was blended at different concentrations (up to 70%) with rice flour and soluble fiber, for the development of gluten-free snacks on a twin-screw extruder. The effect of TN inclusion in the formulations was evaluated on relevant physiochemical characteristics of the snacks. Viscoamylograph of the raw formulations showed that TN addition increased (p < 0.01) onset temperature and delayed peak viscosity. In the extruded flours, TN contributed to limit the starch degradation during extrusion. Diameter, expansion ratio, true density, and total pore volume of the extrudates were reduced (pf < 0.01) by the increased TN content in the formulations, while bulk density rose. The surfaces of the extruded snacks were modified by the increasing inclusion of TN in substitution of rice in the formulations. Extrudates containing 10% TN showed the best overall texture profile. Moreover, TN addition enhanced the ash and protein content of the snacks and increased their total antioxidant activity. This study demonstrated that incorporation of 10% TN flour into rice-based formulation was suitable for making gluten-free snacks with acceptable physical properties.

scholarly journals Effect of hydrocolloid on characteristics of gluten free bread from rice flour and fermented cassava flour (Fercaf)

REAKTOR ◽  
2019 ◽  
Vol 19 (3) ◽  
pp. 89-95
Author(s):  
Dianika Lestari ◽  
Made Tri Ari Penia Kresnowati ◽  
Afina Rahmani ◽  
Lienda Aliwarga ◽  
Yasid Bindar
Keyword(s):  
Structural Component ◽  
Specific Volume ◽  
Xanthan Gum ◽  
Rice Flour ◽  
Gluten Free ◽  
Specific Design ◽  
Water Binding ◽  
Cassava Flour ◽  
Texture Profile

Gluten free (GF) bread was made from rice flour and fermented cassava flour. Fermented cassava flour (FERCAF) was produced using a specific design of closed and circulated fermenter, which resulted on a white and neutral aroma flour. However, FERCAF did not have structural component (such as gluten) to provide dough's viscoelasticity and ability to retain gas to hold the volume of bread after baking. Hydrocolloids were added to FERCAF based GF bread to increase water binding of dough. This research aimed to investigate the effect hydrocolloids addition on the characteristics of GF bread made from rice flour and fermented cassava flour (FERCAF). Effect of hydrocolloids to flour ratio (2 %, 3 % and 5 %-wt) and types of hydrocolloid (xanthan gum, agar, and carrageenan) on specific volume of bread, bake loss, bread texture, and microstructure of the bread were investigated. Bread textures were measured using Texture Profile Analyzer (TPA), and microstructure was analysed by SEM. Data experiment showed that addition of hydrocolloids improved GF bread characteristics, specifically increased volume specific, increased porosity, and reduced hardness of GF bread.Keywords: gluten-free bread; cassava; fermented cassava flour; Fercaf; hydrocolloids  

Twin-Screw Extrusion of Pre-Germinated Brown Rice: Physicochemical Properties and ?-Aminobutyric Acid Content (GABA) of Extruded Snacks

2011 ◽  
Vol 7 (4) ◽  
Author(s):  
Nirandorn Chanlat ◽  
Sirichai Songsermpong ◽  
Chulaluck Charunuch ◽  
Onanong Naivikul
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Expansion Ratio ◽  
Aminobutyric Acid ◽  
Screw Speed ◽  
Germinated Brown Rice ◽  
Twin Screw ◽  
Feed Moisture ◽  
Gaba Content ◽  
Brown Rice Flour

Pre-germinated brown rice (PGBR) from non-glutinous (KDML 105) and glutinous (RD 10) varieties was produced by a soaking method in cool water at 25°C for 48 h. After germination, increased crude fiber, reducing sugar (P ? 0.05) and the ?-aminobutyric acid (GABA) content (P ? 0.01) and decreased fat were observed. The extrusion was carried out in a twin-screw extruder by a central composite design (CCD) which studied the effect of feed moisture (15.6-22.3%), screw speed (264-434 rpm) and pre-germinated glutinous brown rice flour level (0-63.6%) on the physicochemical properties of extruded snacks (expansion ratio, density, hardness, brittleness, water absorption index (WAI), water solubility index (WSI)) and GABA content. Second-order polynomial models were computed and used to generate surface plots. Increasing the feed moisture increased the density (P ? 0.01) hardness and WAI, and decreased the expansion ratio, brittleness (P ? 0.01) and WSI (P ? 0.05). Increasing the screw speed increased the expansion ratio, brittleness, WAI and WSI, and decreased the density and hardness. Increasing the levels of pre-germinated glutinous brown rice flour increased the expansion ratio (P ? 0.01), brittleness, WSI (P ? 0.01) and the GABA content (P ? 0.01), and decreased the density, hardness (P ? 0.01) and WAI (P ? 0.01), while the feed moisture content and screw speed had no significant effect on the GABA content (P > 0.05). This knowledge can be used in the design of customer-oriented extruded PGBR products.

Response Surface Analysis for Preparation of Modified Flours using Twin Screw Extrusion Cooking

2014 ◽  
Vol 10 (3) ◽  
pp. 503-510 ◽  
Author(s):  
Gurkirat Kaur ◽  
Savita Sharma ◽  
Baljit Singh
Keyword(s):  
Bulk Density ◽  
Response Surface ◽  
Mechanical Energy ◽  
Rice Flour ◽  
Expansion Ratio ◽  
Twin Screw Extrusion ◽  
Screw Speed ◽  
Twin Screw ◽  
Specific Mechanical Energy ◽  
Feed Moisture

Abstract Rice flour, wheat flour and flour in combination (rice:wheat::50:50) were used to prepare modified flour using co-rotating twin screw extruder. The effects of barrel temperature, feed moisture and screw speed on product responses (specific mechanical energy[SME], expansion ratio and bulk density) were studied using response surface methodology. Extrusion variables were barrel temperature (125, 150 and 175°C), moisture content (14, 16 and 18%) and screw speed (300, 400 and 500 rpm). Expansion ratio was directly affected by barrel temperature, whereas increase in temperature decreased SME and bulk density. Feed moisture had positive effect on bulk density only, i.e. it increased with increase in moisture. Increase in screw speed was directly related to SME and expansion ratio. The higher R2 values showed that the model developed for the response variables appeared adequate for predictive purposes.

scholarly journals Development and storage characteristics of shrimp (Solenocera crassicornis) based snack food using extrusion technology

2016 ◽  
Vol 8 (3) ◽  
pp. 1366-1374 ◽  
Author(s):  
K. G. Baraiya ◽  
S. M. Zofair ◽  
V. B. Mulye ◽  
S. R. Lende ◽  
R. A. Khileri ◽  
...  
Keyword(s):  
Storage Period ◽  
Physical Property ◽  
Expansion Ratio ◽  
Snack Food ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Twin Screw ◽  
Profile Characteristics ◽  
Extrusion Technology ◽  
Protein Rich

An attempt was made to develop nutrient rich extruded snacks from lesser utilized protein rich shrimp (Solenocera crassicornis) flour using twin screw extruder. The extruded were in order to fried and packed in to High Density Polyethelene (HDPE). The extruded were analyzed for physical, texture profile, proximate composition and sensory characteristics at the interval of 10 days for 50 days of storage (DOS). The experiment shows the physical property like expansion ratio (mm) and texture profile characteristics such as hardness (gmF) and crispiness (gm) were not affected at the end of storage period. Among the different studies, the product made from rice/shrimp T1 based extruded scored as higher as 5 (out of 5) by sensory evaluation for all attributes. Consequently, all the extruded were maintained the physical properties, nutritional quality and overall acceptability. This research demonstrated that shrimp flour at 15% can be successfully incorporated for development of extruded were: expansion ratio 3.32, 2.75 and 3.06 (mm), crispiness 291, 252 and 210 (gm), protein 12.69, 18.74 and 15.09 (%), enegy value 540, 489 and 524 (Kcal), TPC 0.36, 0.34 and 0.34 (log cfu/gm) in rice T1, wheat T2 and corn T3 based extruded respectively. Overall, the quality assessment of extruded were not changed significantly (P>0.05) throughout study.

scholarly journals TECHNOLOGY OF GEORGIAN CUISINE FLOUR PRODUCTS USING AGGLUTEN FLOUR

2021 ◽  
Vol 297 (3) ◽  
pp. 143-149
Author(s):  
Artem ANTONENKO ◽  
Olena VASILENKO ◽  
Yuliia ZEMLINA ◽  
Tetiana BROVENKO ◽  
Nataliia STUKALSKA ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Corn Starch ◽  
Rice Flour ◽  
High Viscosity ◽  
Gluten Free ◽  
Soluble Fiber ◽  
Positive Role ◽  
Water Binding ◽  
Fiber Flax ◽  
Flaxseed Flour

The article highlights the relevance of the development of flour products of Georgian cuisine using gluten-free flour. The technology of gluten – free khachapuri with cheese with the use of gluten – free types of flour – corn, rice and structurants – corn starch and a complex of polysaccharides of flax is substantiated. Traditional khachapuri technology involves the use of wheat flour, which cannot be used in the production of gluten products due to the presence of gluten in gluten proteins. However, according to previous research, other types of gluten-free flour can be effectively used in the production of gluten-free products – corn, rice in combination with effective structuring agents – starch, non-starch polysaccharides. In this regard, we proposed in the production of yeast dough for khachapuri to use a flour mixture of corn and rice flour in combination with corn starch and flaxseed flour, which is characterized by a complex of polysaccharides – cellulose, insoluble polymers of phenolic slime, lime. The share of dietary fiber is up to 28% by weight of flax seeds or non-fat flaxseed flour. Dietary fiber helps to stimulate the intestines in constipation, play a positive role in reducing the risk of coronary heart disease, preventing bowel cancer, reducing obesity. Flaxseed mucus has a well-defined ability to swell, and therefore show high viscosity in aqueous solution or suspension. The hydrocolloid nature of the mucus has a beneficial effect on the water-binding and emulsifying properties of flaxseed flour. The developed products are characterized by high quality and competitiveness, they can be offered for health nutrition of various segments of the population, and nutrition of patients with gluten enteropathy. Due to the high content of dietary fiber, in particular valuable for the prevention of cardiovascular disease, obesity and colon cancer soluble fiber flax flour, it can be recommended for the health of people I work in toxic industries and live in environmentally polluted areas.

scholarly journals A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 614 ◽  
Author(s):  
Jordanna S. Monteiro ◽  
Priscila Farage ◽  
Renata Puppin Zandonadi ◽  
Raquel B. A. Botelho ◽  
Livia de L. de Oliveira ◽  
...  
Keyword(s):  
Systematic Review ◽  
Quality Indicator ◽  
Specific Volume ◽  
Corn Starch ◽  
Amylose Content ◽  
Potato Starch ◽  
Rice Flour ◽  
Rice Starch ◽  
Gluten Free ◽  
Texture Profile

This study aimed to perform a systematic review on gluten-free bread formulations using specific volumes as a quality indicator. In this systematic review, we identified 259 studies that met inclusion criteria. From these studies, 43 met the requirements of having gluten-free bread with a specific volume greater than or equal to 3.5 cm3/g. Other parameters such as the texture profile, color (crumb and crust), and sensory analysis examined in these studies were presented. The formulations that best compensated the lack of the gluten-network were based on the combination of rice flour, rice flour with low amylose content, maize flour, rice starch, corn starch, potato starch, starch with proteins and added with transglutaminase (TGase), and hydrocolloids like hydroxypropylmethylcellulose (HPMC). Of the 43 studies, three did not present risk of bias, and the only parameter evaluated in common in the studies was the specific volume. However, it is necessary to jointly analyze other parameters that contribute to the quality, such as texture profile, external and internal characteristics, acceptability, and useful life of the bread, especially since it is a product obtained through raw materials and unconventional ingredients.

scholarly journals Formulation of gluten-free cupcake with hydrocolloids for people with Celiac disease

2019 ◽  
Vol 2 (6) ◽  
pp. 134 ◽  
Author(s):  
Carolina Gómez ◽  
Jhoana Colina
Keyword(s):  
Celiac Disease ◽  
Shelf Life ◽  
Low Cost ◽  
Hydroxypropyl Methylcellulose ◽  
Rice Flour ◽  
Gluten Free ◽  
Free Products ◽  
Texture Profile ◽  
Average Temperature ◽  
Microbiological Parameters

Background: The development of gluten-free products is a great challenge for manufactures aiming to make baked products have a similar composition to their gluten-containing counterparts. They routinely use commercial and vegetable additives (rice flour and cassava starch), which are gluten free. Due to the fact that most of these products in Venezuela are imported and thus expensive, the prominence of celiac disease increases by 4% every year. This work aimed to develop a filled cupcake formulation with the use of natural and synthetic gluten-free hydrocolloids for those with celiac disease.Methods: Two mixture designs, one with rice flour and one with cassava flour, were examined to identify which flour would give the cupcake the best consistency. The flours were mixed with  hydroxypropyl methylcellulose (HPMC) and vegetable fat (emulsifier) to see which proportion of ingredients was best-suited for the final product. The response variables of adhesiveness, cohesiveness, hardness, and gumminess were used to develop a texture profile. Two formulations were then obtained based on desirability ratings, and then evaluated based on the acceptability of 50 celiac patients.  The physical, chemical and microbiological characterization, along with the storage stability of the selected formulation, was evaluated. The shelf life of the cupcake was determined by evaluating the texture profile, acceptability and microbiological parameters during 21 days at three temperatures (25 °C, 35 °C and 45 °C).Results: The formulation with the greatest desirability in our population had the lowest gliadin content (0.231ppm), the lowest production cost, and showed a decrease in acceptability as time and temperature increased. The shelf life of the cupcakes was estimated to be 14 days when stored at at an average temperature of 28 °C.Conclusion: Our study demonstrates that it possible to produce a low-cost, high-calorie filled cupcake for people with celiac disease to consume.  Keywords: Hydrocolloids, gluten-free filled cup cake, gluten, compound flours, celiac disease

scholarly journals The Effect of Tamarind Seed Gum on the Qualities of Gluten-Free Cakes

Processes ◽  
2020 ◽  
Vol 8 (3) ◽  
pp. 318
Author(s):  
Shao-Chi Wu ◽  
Yung-Shin Shyu ◽  
Yi-Wen Tseng ◽  
Wen-Chieh Sung
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Cold Water ◽  
Profile Analysis ◽  
Rice Flour ◽  
Water Soluble ◽  
Gluten Free ◽  
Texture Profile ◽  
Tamarind Seed ◽  
Seed Gum

The effect of 0.2%, 0.4%, and 0.8% cold-water soluble tamarind seed gum on batter density, viscosity, and volume of gluten-free layer cakes made with rice flour was evaluated herein. It was observed that the addition of 0.4% tamarind seed gum gave better cake batter volume and was similar to cakes made with wheat flour. Texture profile analysis, color, proximate composition, water activity, total phenolics content, shelf life, and a sensory evaluation of a gluten-free cake with 0.4% tamarind seed gum were compared to a cake made with wheat flour and rice flour. Gluten-free cakes made with 0.4% tamarind seed gum had higher dietary fiber, sensory scores (appearance, texture, and overall acceptability), and longer shelf life than that of the control. Incorporation of 0.4% tamarind seed gum is recommended for gluten-free baked products as it results in more desirable sensory scores and a longer shelf life.

SME-Arrhenius Model for WSI of Rice Flour in a Twin-Screw Extruder

2005 ◽  
Vol 82 (5) ◽  
pp. 574-581 ◽  
Author(s):  
Hanwu Lei ◽  
R. Gary Fulcher ◽  
Roger Ruan ◽  
Bernhard van Lengerich
Keyword(s):  
Rice Flour ◽  
Twin Screw Extruder ◽  
Screw Extruder ◽  
Arrhenius Model ◽  
Twin Screw

scholarly journals Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 5
Author(s):  
Paola Littardi ◽  
Massimiliano Rinaldi ◽  
Maria Grimaldi ◽  
Antonella Cavazza ◽  
Emma Chiavaro
Keyword(s):  
Moisture Content ◽  
Oxidative Stability ◽  
Water Activity ◽  
Chemical Properties ◽  
Antioxidant Compounds ◽  
Total Phenol Content ◽  
Green Coffee ◽  
Gluten Free ◽  
Wet Processing ◽  
Total Antioxidant

Green coffee parchment (GCP) is becoming interesting, due to the diffusion of wet processing in which coffee parchment is collected separately; it is one of the less studied coffee by-products, but it is reported to be rich in phenolic compounds and dietary fiber. The addition of GCP (355–500 μm) at 2 % to gluten-free breads was investigated in terms of physical properties (volume, moisture content, water activity, crumb grain, texture, and color), total antioxidant capacity (TAC) and total phenol content during three days of storage. Moreover, the effects of GCP on sensorial characteristics, 5-hydroxymethylfurfural (HMF), and oxidative stability was evaluated. From the sensorial analysis, bread with 2% addition resulted in being acceptable for consumers with no significant differences from the control, while 4% of GCP was discarded by consumers, as it resulted in being too bitter. Moreover, GCP at 2% addition did not modify volume, moisture content, and water activity. On the contrary, GCP deeply affected the color with a darker aspect that was appreciated by consumers. Regarding texture, 2% of GCP did not affect hardness, cohesiveness, and staling process during storage. Interestingly, 2% of GCP significantly improved the TAC and oxidative stability of the bread; in accordance with these results, 2% of GCP reduced the HMF content, thanks to its antioxidant compounds.

Sign in / Sign up

Export Citation Format

Share Document