scholarly journals Comparison of the In Vitro Bioavailability of Selected Minerals from Gluten-Free Breads Enriched with Grains and Synthetic Organic and Non-Organic Compounds

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 2085
Author(s):  
Anna Rogaska ◽  
Julita Reguła ◽  
Joanna Suliburska ◽  
Zbigniew Krejpcio
Keyword(s):  
Organic Compounds ◽  
Nutritional Value ◽  
Bakery Products ◽  
Gluten Free ◽  
Gluten Intolerance ◽  
Iron Copper ◽  
Calcium And Magnesium ◽  
High Bioavailability ◽  
Huge Challenge

Introduction: Despite the constant efforts of scientists to improve the texture, sensory properties, and nutritional value of gluten-free bread, obtaining high bioavailability of minerals is still a huge challenge. Gluten-free bakery products are characterized by a low bioavailability of minerals. The aim of this study was to design gluten-free bread with high bioavailability of minerals commonly found in deficiencies in people struggling with gluten intolerance. Material and methods: The material consisted of gluten-free breads designed to obtain the highest possible content of minerals in the bread while maintaining a good structure and taste. Results: Higher contents of all the analyzed minerals were obtained in breads with natural and synthetic additives, both in rice and buckwheat bread, compared to basic bread. There was also a higher content of the analyzed minerals in buckwheat bread in comparison to rice bread for each type of additive. Higher bioavailability of iron, copper, calcium, and magnesium was noted in rice bread, while the bioavailability of zinc was higher in buckwheat bread. Conclusion: The additives used increased the bioavailability of the analyzed minerals from the gluten-free breads. The use of various variants of flour (rice, buckwheat) influenced the bioavailability of iron, zinc, copper, calcium, and magnesium. The release of minerals from gluten-free bread depends on the element and added components (seeds or synthetic additives).

scholarly journals Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 1184
Author(s):  
Przemysław Łukasz Kowalczewski ◽  
Małgorzata Gumienna ◽  
Iga Rybicka ◽  
Barbara Górna ◽  
Paulina Sarbak ◽  
...  
Keyword(s):  
Biological Activity ◽  
Nutritional Value ◽  
Food Products ◽  
In Vitro Digestion ◽  
Free Food ◽  
Inhibitory Effect ◽  
Polyphenolic Compounds ◽  
Acheta Domesticus ◽  
Gluten Free

Cricket powder, described in the literature as a source of nutrients, can be a valuable ingredient to supplement deficiencies in various food products. Work continues on the implementation of cricket powder in products that are widely consumed. The aim of this study was to obtain gluten-free bread with a superior nutritional profile by means of insect powder addition. Gluten-free breads enriched with 2%, 6%, and 10% of cricket (Acheta domesticus) powder were formulated and extensively characterized. The nutritional value, as well as antioxidant and β-glucuronidase activities, were assessed after simulated in vitro digestion. Addition of cricket powder significantly increased the nutritional value, both in terms of the protein content (exceeding two-, four-, and seven-fold the reference bread (RB), respectively) and above all mineral compounds. The most significant changes were observed for Cu, P, and Zn. A significant increase in the content of polyphenolic compounds and antioxidant activity in the enriched bread was also demonstrated; moreover, both values additionally increased after the digestion process. The total polyphenolic compounds content increased about five-fold from RB to bread with 10% CP (BCP10), and respectively about three-fold after digestion. Similarly, the total antioxidant capacity before digestion increased about four-fold, and after digestion about six-fold. The use of CP also reduced the undesirable activity of β-glucuronidase by 65.9% (RB vs. BCP10) in the small intestine, down to 78.9% in the large intestine. The influence of bread on the intestinal microflora was also evaluated, and no inhibitory effect on the growth of microflora was demonstrated, both beneficial (Bifidobacterium and Lactobacillus) and pathogenic (Enterococcus and Escherichia coli). Our results underscore the benefits of using cricket powder to increase the nutritional value and biological activity of gluten-free food products.

FEATURES TECHNOLOGY OF GLUTEN-FREE BAKERY PRODUCTS

2019 ◽  
Author(s):  
О.Л. ВЕРШИНИНА ◽  
В.В. ГОНЧАР ◽  
Ю.Ф. РОСЛЯКОВ ◽  
А.Е. ЕРЕМИНА ◽  
Э.А. СИМОНЯН
Keyword(s):  
Moisture Content ◽  
Specific Volume ◽  
Physicochemical Parameters ◽  
Nutritional Value ◽  
Rice Flour ◽  
Bakery Products ◽  
Gluten Free ◽  
Energy Value

Исследована возможность использования полуобезжиренной льняной муки (ПЛМ) для улучшения качества и повышения пищевой ценности безглютеновых хлебобулочных изделий. В процессе исследования выпекали хлеб из рисовой муки с добавлением 4, 6, 9 и 11% ПЛМ. Контролем служил хлеб без добавления льняной муки. После выпечки определяли физико-химические показатели качества образцов рисового хлеба с ПЛМ. Установлено, что с увеличением содержания ПЛМ влажность в образцах хлеба снизилась на 0,4–5,7%; кислотность мякиша увеличилась на 57–185,7%. Удельный объем и пористость опытных образцов хлеба с добавлением ПЛМ в количествах 4 и 6% увеличились по сравнению с контролем на 9,1–13,6% и 3,21–8,1% соответственно, однако при увеличении дозировки льняной муки свыше 6% эти показатели снизились на 4,5–14,1% и 1,6–6,5% соответственно. Количество клетчатки при добавлении 6% ПЛМ увеличилось до 1,8%; белка – до 2,9%. Энергетическая ценность хлеба из смеси рисовой муки и ПЛМ осталась на уровне энергетической ценности хлеба из рисовой муки. Рекомендовано применение ПЛМ при производстве безглютенового хлеба из рисовой муки. Определена дозировка ПЛМ – 6% в смеси с рисовой мукой. The possibility of using semi-fat-free linen flour (SFF LF) to improve the quality and nutritional value of gluten-free bakery products has been studied. During the study, bread was baked from rice flour with the addition of 4, 6, 9 and 11% SFF LF. The control served the bread without adding linen flour. After baking, the physicochemical parameters of the quality of rice bread samples with SFF LF were determined. It is established that with increase in the content of SFF LF moisture content in samples of bread was down 0,4 to 5,7%; the acidity of the crumb increased by 57–185,7%. The specific volume and porosity of bread samples with the addition of SFF LF in quantities of 4 and 6% increased compared to the control by 9,1–13,6% and 3,21–8,1%, respectively, but with an increase in the dosage of linen flour over 6%, these indicators decreased by 4,5–14,1% and 1,6–6,5%, respectively. The amount of fibre with the addition of 6% of SFF LF increased to 1,8%; protein – to 2,9%. The energy value of bread from a mixture of rice flour and SFF LF remained at the level of energy value of bread from rice flour. The use of SFF LF in the production of gluten-free bread from rice flour is recommended. The dosage of SFF LF – 6% in a mixture with rice flour was determined.

scholarly journals Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic Approach

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 1050 ◽  
Author(s):  
Lorenzo Nissen ◽  
Alessandra Bordoni ◽  
Andrea Gianotti
Keyword(s):  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Nutritional Value ◽  
Fermented Food ◽  
Gluten Free ◽  
Hemp Seed ◽  
Baked Goods ◽  
Seed Flour ◽  
Volatile Organic ◽  
Metabolomic Approach

Hemp seed flour represents a potential ingredient for protein enrichment of gluten-free bakery products, the nutritional value of which could be further increased by fermentation with sourdough or with beneficial lactic acid bacteria strains. In this study, a metabolomic approach was used to evaluate the effect of hemp seed flour addition and sourdough fermentation on the production of flavoring and health-related volatile organic compounds (VOCs) in a gluten-free bread. Multivariate analysis of VOCs provided an in-depth description of the effects of hemp seed flour addition and sourdough fermentation on flavoring and bioactive compounds. In particular, an increased concentration of antimicrobial compounds, a larger spectrum of bioactive VOCs and a typical flavoring profile was evidenced in comparison to standard products. Furthermore, an increase of fermentation metabolites was observed in comparison to a standard dough, relating to abundances of 2-butanone-3-hydroxy, acetic acid, ethanol, and 1,4-butanediol. This study provides new insights on the evolution of flavoring and bioactive hemp seed flour constituents during sourdough fermentation, evidencing their retention in baked goods, and describes a new approach that could guide the formulation of innovative, fermented food with enhanced nutritional value.

scholarly journals BIOSAFETY ASSESSMENT OF FLOUR AND YEASTS FOR BAKERY NEEDS ACCORDING TO MICROBIOLOGICAL INDICATORS

2021 ◽  
Vol 2 (37) ◽  
pp. 128-131
Author(s):  
I. Коrnienko
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Nutritional Value ◽  
Poor Quality ◽  
Bakery Products ◽  
Gluten Free ◽  
Different Types ◽  
Unleavened Bread ◽  
Microbiological Parameters ◽  
Pure Cultures

The problem of non-compliance with microbiological safety indicators of finished bakery products and flour of different types is formulated. It is noted that the reason for the development of bread disease, which is caused by pathogenic and opportunistic microorganisms, is poor quality flour. The solution of the problem is offered by use of symbiosis of lactic acid bacteria as a part of leaven which possess antagonistic properties in relation to many activators.                According to the results of microbiological research, pathogens of bread disease in wheat, spelled, oat and rye types of flour have been identified.The pathogenic micro­organisms present in the flour lead to accelerated spoilage of bread, reducing its nutritional value and safety in terms of microbiological parameters.                It is proposed to test the effectiveness of the use of biotechnological principles, which are based on the antagonistic properties of lactic acid bacteria. To determine the biosafety of the obtained yeast, microbiological studies were performed by seeding yeast samples on elective nutrient media Saburo, Blikfeldt, GMF agar, bifido- and lactoagar.                An improved leaven formulation for baking needs with an increased titer of lactic acid bacteria, which have powerful antagonistic powers, has been developed. Experiments have shown the effectiveness of the use of symbiosis of pure cultures of lactic acid bacteria in the composition of leavens to suppress diseases of bread, namely pathogens  – Aspergillus niger, Mycormucedoand Bacillus subtilis.             The use of unleavened leavens with a high content of pure cultures of lactic acid bacteria in the practice of baking unleavened bread based on gluten-free types of flour contributes to the expansion of the range of functional bakery products.

scholarly journals Vegan Egg: A Future-Proof Food Ingredient?

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 161
Author(s):  
Fatma Boukid ◽  
Mohammed Gagaoua
Keyword(s):  
Risk Assessment ◽  
Environmental Sustainability ◽  
Nutritional Value ◽  
Bakery Products ◽  
Gluten Free ◽  
Food Ingredient ◽  
First Time ◽  
Specific Food

Vegan eggs are designed with the aim to provide a healthier and more sustainable alternative to regular eggs. The major drivers of this industry are the increasing prevalence of egg allergies, awareness towards environmental sustainability, and the shift to vegan diets. This study intends to discuss, for the first time, the vegan egg market, including their formulation, nutritional aspects, and some applications (i.e., mayonnaise and bakery products). Recreating the complete functionality of eggs using plant-based ingredients is very challenging due to the complexity of eggs. Current, but scarce, research in this field is focused on making mixtures of plant-based ingredients to fit specific food formulations. Nutritionally, providing vegan eggs with similar or higher nutritional value to that of eggs can be of relevance to attract health-conscious consumers. Claims such as clean labels, natural, vegan, animal-free, gluten-free, and/or cholesterol-free can further boost the position of vegan eggs in the market in the coming year. At present, this market is still in its infancy stages, and clear regulations of labeling, safety, and risk assessment are deemed mandatory to organize the sector, and protect consumers.

scholarly journals Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread

2012 ◽  
Vol 32 (3) ◽  
pp. 427-431 ◽  
Author(s):  
Andréa dos Reis Lemos ◽  
Vanessa Dias Capriles ◽  
Maria Elisabeth Machado Pinto e Silva ◽  
José Alfredo Gomes Arêas
Keyword(s):  
Celiac Disease ◽  
Physical Properties ◽  
Specific Volume ◽  
Nutritional Value ◽  
Bakery Products ◽  
Gluten Free ◽  
Compression Force ◽  
Amaranth Flour ◽  
Low Levels ◽  
Whole Amaranth Flour

At the present celiac disease has no known cure, and its only treatment is a strict lifelong adherence to a gluten-free diet. Cheese bread is a traditional Brazilian product and a safe option for celiacs. However, like other gluten-free breads, it has inherent low levels of fibers and minerals. The objective of this study was to evaluate the effect of incorporation of whole amaranth flour on the physical properties and nutritional value of cheese bread. Amaranth flour was incorporated at 10, 15, and 20% proportions in different formulations. The increasing amaranth levels darkened the product, reduced specific volume, and increased compression force. Ten percent amaranth-content cheese breads exhibited slight differences in physical properties compared with the controls. These results demonstrated the possibility of incorporating 10% of whole amaranth flour in the formulation of cheese bread resulting in a product with higher dietary fiber and iron contents and the same level of acceptance as that of the conventional formulation. The aim of this approach is to increase the availability of gluten-free bakery products with added nutritional value contributing to increase the variety of the diet of celiac patients.

scholarly journals Review of bakery products for gluten free and herodietetic nutrition

2019 ◽  
Vol 81 (1) ◽  
pp. 213-217 ◽  
Author(s):  
I. M. Zharkova ◽  
A. A. Samokhvalov ◽  
V. G. Gustinovich ◽  
S. Ya. Koryachkina ◽  
Y. F. Roslyakov
Keyword(s):  
Market Development ◽  
Modern Trend ◽  
Bakery Products ◽  
Gluten Free ◽  
Free Products ◽  
Gluten Intolerance ◽  
Amaranth Grain ◽  
Health Group ◽  
Plant Sources ◽  
Special Category

One of the ways to improve public health with food is the industrial production of foods, the so-called “health” group, which currently includes functional and specialized products. Modern trend of the flour products market development is the expansion of gluten-free products segment. It should be noted that along with the target audience (people suffering from various forms of gluten intolerance), consumers of these products are adherents of "fashion trends". The chemical composition of this group of foods is characterized by the predominance of easily digestible carbohydrates and fats with a lack of proteins, vitamins and minerals, as well as fiber. Therefore, during a prolonged use of such foods the risk of deficiency states for individual macro- or micronutrients increases. Improving of the composition of gluten-free products can be achieved by introducing of non-traditional plant sources, such as amaranth grain, chufa tubers, fine vegetable powders, into the formulation. A special category of flour foods are products for herodietetic nutrition. One of the ways to increase the digestibility of mineral substances of bread, and calcium in particular, is the use of pre-germinated wheat as a prescription component.

The Effect of Calcium and Magnesium on Rabbit Blood Platelet Aggregation in Vitro

1964 ◽  
Vol 12 (01) ◽  
pp. 179-200 ◽  
Author(s):  
Torstein Hovig
Keyword(s):  
Platelet Aggregation ◽  
Cation Exchange ◽  
Calcium Concentration ◽  
Blood Platelets ◽  
Blood Platelet ◽  
Rabbit Blood ◽  
Calcium And Magnesium ◽  
Induced Aggregation ◽  
Blood Platelet Aggregation

SummaryThe effect of calcium and magnesium on the aggregation of rabbit blood platelets in vitro was studied, with the following results:1. Platelet aggregation induced by ADP or collagen could be prevented by EGTA or EDTA. The aggregating effect was restored by recalcification. The effect was also restored by addition of magnesium in EDTA-PRP, but not in EGTA-PRP unless a surplus of calcium was present.2. Calcium remained in concentrations of the order of 0.15–0.25 mM after dialysis or cation exchange of plasma. Aggregation of washed platelets resuspended in such plasma could not be produced with ADP or collagen, unless the calcium concentration was increased or that magnesium was added.3. The adhesiveness of blood platelets to collagen was reduced in EGTA-PRP and EDTA-PRP. Release of ADP from platelets influenced by collagen could not be demonstrated either in EGTA-PRP (presence of magnesium) or in EDTA-PRP.4. It is concluded that calcium is a necessary factor both for the reaction leading to release of ADP and for the the aggregation produced by ADP.5. Thrombin induced aggregation of washed platelets suspended in tris-buffered saline in the presence of calcium. No effect of magnesium could be observed unless small quantities of calcium were present.

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

Expedience of the use of psyllium as structure former in the technology of gluten-free bakery products

2018 ◽  
Vol 6 (10) ◽  
pp. 232-236
Author(s):  
Olha Pisarets ◽  
◽  
Nataliia Bela ◽  
Inna Getman ◽  
Anastasiia Semenova ◽  
...  
Keyword(s):  
Bakery Products ◽  
Gluten Free
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