Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. The aim of this work was to evaluate the quality features of short-cut GF fresh pasta added of hull (8% w/w) derived from kabuli (KH) or Apulian black (ABH) chickpeas, in comparison with control GF pasta prepared without hull. The enriched pasta, which could be labelled as “high fibre”, was characterised by a higher level of bioactive compounds and antioxidant activity than the control. ABH-enriched pasta showed the highest anthocyanins (33.37 ± 1.20 and 20.59 ± 0.11 mg/kg of cyanidin-3-O-glucoside on dry matter in raw and cooked pasta, respectively). Hull addition increased colour intensity and structural quality of GF pasta: ABH-enriched pasta had the lowest cooking loss and the highest water absorption capacity; KH-enriched pasta showed the highest firmness. No significant differences in sensory liking were found among the samples, except for “aftertaste”. Chickpea hull can be used as an innovative ingredient to produce potentially functional GF pasta, meeting the dietary needs of consumers without affecting quality.

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Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour

International Journal of Food Engineering ◽

10.1515/ijfe-2013-0004 ◽

2014 ◽

Vol 10 (3) ◽

pp. 467-472 ◽

Cited By ~ 13

Author(s):

Mohammad Rostamian ◽

Jafar M. Milani ◽

Gisoo Maleki

Keyword(s):

Physical Properties ◽

Hydroxypropyl Methylcellulose ◽

Bread Quality ◽

Gluten Free ◽

Micro Structure ◽

Corn Flour ◽

Chickpea Flour ◽

Crumb Firmness

Abstract The quality of gluten-free bread made using chickpea flour and corn flour at different proportions, together with 3% (w/w) hydroxypropyl methylcellulose (HPMC) was studied. For this purpose, physical properties, crumb firmness, and micro-structure were determined. The results of these tests showed that gluten-free bread quality had been significantly improved as the concentration of chickpea flour increased. Based on the results of all performed experiments, it was concluded that the formulation containing 20% corn flour and 80% chickpea flour had the greatest effect on improving quality of the gluten-free bread.

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Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread

Foods ◽

10.3390/foods11020199 ◽

2022 ◽

Vol 11 (2) ◽

pp. 199

Author(s):

Gokcen Kahraman ◽

Sebnem Harsa ◽

Maria Cristina Casiraghi ◽

Mara Lucisano ◽

Carola Cappa

Keyword(s):

Waste Product ◽

Protein Digestibility ◽

Total Phenolic ◽

Gluten Free ◽

Phenolic Contents ◽

Chickpea Flour ◽

Nutritional Characteristics ◽

Vitro Protein

The main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.5–51.4%) and soft crumb (hardness 5.5-14.1 N). Roasted chickpea flour bread exhibited the highest specific volume, the softest crumb, and the slowest staling rate. Enriching rice-based breads with the chickpea flours resulted in increased protein (from 9.72 to 12.03–13.21 g/100 g dm), ash (from 2.01 to 2.45–2.78 g/100 g dm), fat (from 1.61 to 4.58–5.86 g/100 g), and total phenolic contents (from 49.36 up to 80.52 mg GAE/100 g dm), and in reduced (~10–14% and 13.7–17%, respectively) available starch levels and rapidly digestible starch compared to rice bread. Breads with roasted chickpea flour also showed the highest in vitro protein digestibility. The results of this study indicated that the enrichment of rice-based gluten-free breads with chickpea flours improved the technological and nutritional quality of the breads differently according to the processed chickpea flour used, also allowing recovery of a waste product.

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Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread

Molecules ◽

10.3390/molecules25163568 ◽

2020 ◽

Vol 25 (16) ◽

pp. 3568 ◽

Cited By ~ 2

Author(s):

Rita Beltrão Martins ◽

Irene Gouvinhas ◽

Maria Cristiana Nunes ◽

José Alcides Peres ◽

Anabela Raymundo ◽

...

Keyword(s):

Phenolic Compounds ◽

Bioactive Compounds ◽

Unsaturated Fatty Acids ◽

Antioxidant Properties ◽

Sensory Characteristics ◽

Nutritional Deficiencies ◽

Array Detector ◽

Gluten Free ◽

Antioxidant Power ◽

Acorn Flour

Polyphenols are important bioactive compounds whose regular ingestion has shown different positive impacts in health. Celiac patients have nutritional deficiencies, bringing many problems to their health. Thus, it is important to develop gluten-free (GF) products, such as bread, with nutritional benefits. The acorn is the fruit of holm oak and cork oak, being an underexploited resource nowadays. Its nutritional and functional characteristics are remarkable: rich in unsaturated fatty acids and fiber, vitamin E, chlorophylls, carotenoids, phenolic compounds, and antioxidant properties. The purpose of this study was to assess the use of acorn flour as a bioactive compounds source and natural GF ingredient for baking GF bread. Bread loaves were prepared with buckwheat, rice, acorn flour, and potato starch. Two levels of acorn flour (23% and 35% of the flour mixture) were tested. The physical, nutritional, and sensory characteristics of the bread were analysed, as well as the composition of phenolic compounds: total phenols, ortho-diphenols, and flavonoids. The phenolic profile was assessed by Reverse Phase–High-Performance Liquid Chromatography–Diode Array Detector (RP-HPLC-DAD). The antioxidant activity of the bread extracts was determined by 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), diphenyl-1-picrylhidrazyl radical (DPPH), and ferric reducing antioxidant power (FRAP) methodologies. Acorn flour can be considered a good source of bioactive compounds and antioxidants in GF bread. Acorn flour showed good technological properties in GF baking, improving bread nutritional and sensory characteristics.

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Improving gluten-free buckwheat bread by sourdough fermentation and addition of arabinoxylan and pyranose 2-oxidase

Die Bodenkultur Journal of Land Management Food and Environment ◽

10.2478/boku-2018-0019 ◽

2018 ◽

Vol 69 (4) ◽

pp. 227-237 ◽

Cited By ~ 1

Author(s):

Elena Zand ◽

Denisse Bender ◽

Stefano D’Amico ◽

Sandor Tömösközi ◽

Henry Jaeger ◽

...

Keyword(s):

Functional Properties ◽

Dietary Fibre ◽

Specific Volume ◽

Optimal Dosage ◽

Gluten Free ◽

Cross Link ◽

Acidic Conditions ◽

Buckwheat Flour ◽

Dietary Fibre Content

Summary The purpose of this research was to improve the functional properties of gluten-free (GF) wholemeal buckwheat bread by sourdough fermentation and addition of arabinoxylan (AX) and pyranose 2-oxidase (POx). AXs are able to cross-link to other AX molecules under acidic conditions, which is supported by the addition of oxidizing enzymes (e.g., POx). On a first approach, the optimal sourdough concentration (% acidification of total flour weight) was adjusted. The best results were seen at an acidification of 82% of total flour weight. The optimal dosage of 3% AX and 1 nkat POx/g flour was able to increase the specific volume from 1.80 to 1.93 cm3/g bread and reduce the firmness from 9.61 to 4.69 N compared to the control bread and presented an acceptable relative elasticity of 62.20 ± 0.96%. These effects were then compared in breads produced from wholemeal and refined buckwheat flour. Interestingly, the wholemeal buckwheat bread showed a significantly lower firmness and higher relative elasticity than the bread from refined flour, which can be mainly attributed to the higher protein and dietary fibre content of wholemeal flour. Overall, this study suggested that addition of AX and POx could positively increase the quality of GF buckwheat bread.

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Gluten-Free Alternative Grains: Nutritional Evaluation and Bioactive Compounds

Foods ◽

10.3390/foods8060208 ◽

2019 ◽

Vol 8 (6) ◽

pp. 208 ◽

Cited By ~ 6

Author(s):

Serena Niro ◽

Annacristina D’Agostino ◽

Alessandra Fratianni ◽

Luciano Cinquanta ◽

Gianfranco Panfili

Keyword(s):

Celiac Disease ◽

Vitamin E ◽

Bioactive Compounds ◽

Nutritional Quality ◽

Water Soluble ◽

Eragrostis Tef ◽

Gluten Free ◽

Nutritional Evaluation ◽

Free Alternative

Interest in gluten-free grains is increasing, together with major incidences of celiac disease in the last years. Since to date, knowledge of the nutritional and bioactive compounds profile of alternative gluten-free grains is limited, we evaluated the content of water-soluble (thiamine and riboflavin) and liposoluble vitamins, such as carotenoids and tocols (tocopherols and tocotrienols), of gluten-free minor cereals and also of pseudocereals. The analysed samples showed a high content of bioactive compounds; in particular, amaranth, cañihua and quinoa are good sources of vitamin E, while millet, sorghum and teff (Eragrostis tef, or William’s Lovegrass) are good sources of thiamine. Moreover, millet provides a fair amount of carotenoids, and in particular of lutein. These data can provide more information on bioactive compounds in gluten-free grains. The use of these grains can improve the nutritional quality of gluten-free cereal-based products, and could avoid the monotony of the celiac diet.

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Development of healthier gluten-free chicken products coated with different cereal sources

British Food Journal ◽

10.1108/bfj-03-2021-0284 ◽

2021 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Müge Uyarcan ◽

Emine Yayla ◽

Deniz Akgül ◽

Damla İşseven

Keyword(s):

Wheat Flour ◽

Control Group ◽

Gluten Free ◽

Free Products ◽

Caloric Value ◽

Content Type ◽

Chickpea Flour ◽

Yield Parameters ◽

Range Test

PurposeAccording to the dietary needs of celiac people and very limited variety of commercially available foodstuff, the demand for gluten-free products is increasing every day. Keeping this in view, the present study aims to develop healthier gluten-free chicken products by using different cereal sources and to determine the effect of substitution of wheat flour with gluten-free flours on quality of chicken products.Design/methodology/approachBuckwheat, chickpea and rice flours were used as gluten-free flours for the production of chicken products. The physical (yield parameters, crust colour), chemical (proximate composition, caloric value, pH) and sensorial properties of coated chicken products were measured. Duncan's multiple range test and principles component analysis were performed.FindingsGluten-free flours were significantly effective on yield parameters, colour, moisture, protein, lipid and caloric value of the samples (p < 0.05). The results showed that gluten-free chicken products had better pickup, lighter appearance, higher cooking yield and moisture, lower cooking loss, oil absorption, lipid and caloric values compared to commercial wheat flour coated control. Regarding the overall impression rank sums, the panellists were more preferred gluten-free products than control group. The samples coated with chickpea flour were best rated by the panellists. The results of the study suggested that the use of chickpea coating flour could be best nutritionally and sensorially suitable option for producing gluten-free chicken product.Originality/valueThis study offers potential healthy alternatives to increase the variety of gluten-free products that celiac people desperately need today.

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Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies

Foods ◽

10.3390/foods10050911 ◽

2021 ◽

Vol 10 (5) ◽

pp. 911

Author(s):

Marta Torra ◽

Mayara Belorio ◽

Manuel Ayuso ◽

Marcio Carocho ◽

Isabel C. F. R. Ferreira ◽

...

Keyword(s):

Loss Factor ◽

Nutritional Value ◽

Unsaturated Fatty Acids ◽

Dough Rheology ◽

Gluten Free ◽

Spread Ratio ◽

Chickpea Flour ◽

Tan Δ ◽

Chestnut Flour

This study proposes the use of a mix composed of chickpea flour and chestnut flour in cookies, aiming to improve their acceptability. Cookie properties and nutritional value were also analysed. The gluten-free cookies were made by using different mixes of chickpea and chestnut flours (0:100, 25:75, 50:50, 75:25, 100:0). Dough rheology and cookie dimensions, texture, external colour and acceptability were evaluated. The presence of the chestnut flour increased the values of G’ and G”, but reduced the loss factor (tan δ) when compared with the doughs made with chickpea flour. Chestnut flour also decreased the diameter and the spread ratio of the cookies, while increasing the hardness and darkening of the cookies. Furthermore, adding chestnut to the flour mixture increased the nutritional quality of the cookies by adding unsaturated fatty acids and fibre. The use of reduced percentages of chestnut flour (25%) resulted in masking the off-flavour of the chickpea flour, which improved the cookie’s acceptability without significantly changing the dough rheology, cookie dimensions, hardness, or lightness.

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Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization

Food and Bioprocess Technology ◽

10.1007/s11947-021-02650-x ◽

2021 ◽

Author(s):

Maria Di Cairano ◽

Nicola Condelli ◽

Marisa Carmela Caruso ◽

Nazarena Cela ◽

Roberta Tolve ◽

...

Keyword(s):

Negative Impact ◽

Heart Diseases ◽

Glycaemic Index ◽

Gluten Free ◽

Acceptance Threshold ◽

Baked Goods ◽

Chickpea Flour ◽

Starch Composition

AbstractThe type and the amount of starch present in bakery products affect their glycaemic index. The control of glycaemic index in our diet can be relevant to reduce the risk of type 2 diabetes and heart diseases. The use of alternative flours to rice, maize, and their starches may improve the nutritional quality of gluten-free baked goods by reducing the glycaemic index. This work aimed at the formulation of satisfactory gluten-free biscuits by using underexploited flour mixes (from cereals, pseudocereals, and legumes), at the evaluation of their physical properties, starch digestibility and subsequent estimation of the glycaemic index. The presence of chickpea flour increased biscuit hardness and gluten-free flours darkened biscuit surface. The greatest differences in starch composition and its digestion were found between gluten-free samples and wheat-containing control. Experimental biscuits had also a lower predicted glycaemic index compared to commercial products, whereas experimental formulations presented similar values between each other. Consumers’ acceptance and sensory profiling by Check All That Apply questionnaire were carried out. All formulations but one were above the acceptance threshold (50); crumbliness and easiness to swallow were drivers of acceptance, whereas sandiness exerted a negative impact on liking score.

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