scholarly journals Whole Grain Gluten-Free Vegetable Savory Snacks

2014 ◽  
Vol 3 (5) ◽  
pp. 1
Author(s):  
Talwinder S. Kahlon ◽  
Roberto J. Avena-Bustillos ◽  
Mei-Chin M. Chiu ◽  
Marlene B. Hidalgo
Keyword(s):  
Guar Gum ◽  
Brown Rice ◽  
Rice Flour ◽  
Gluten Free ◽  
Whole Grain ◽  
Sorghum Flour ◽  
Fresh Vegetables ◽  
Low Salt ◽  
Brown Rice Flour ◽  
Tapioca Flour

<p>Gluten-free savory snacks were formulated and evaluated to offer nutritious treats for all and healthy option for gluten intolerance individuals. Four kinds of savory snacks (gluten-free, whole grains with fresh vegetables, low in fat and salt) were developed using base formulation (BF) of brown rice flour (45%), sorghum flour (20%), tapioca flour (7%), mashed potato (8%), canola oil (6%), guar gum (2%), baking powder (1.5%) and salt (0.5%). Fresh vegetables (carrots, broccoli, spinach, and red onion) were chopped and mixed with the base formulation (1:1). Chopped fresh garlic (5%) was added to carrot, broccoli and spinach (base-vegetable mix, BFV). Snack dough was prepared using 100 mL water per 100 g BFV. Two portions of snack dough (about 10 g each) were placed on the preheated KrumKake Baker and cooked for 2 minutes. Sixty two in-house volunteers judged Broccoli-Garlic snacks as significantly (p ? 0.05) better in color/appearance than Carrot-Garlic, Spinach-Garlic and Red Onion savory snacks. A 30 g serving of these low salt, low fat healthy snacks would provide 5-7% of daily recommended dose of dietary fiber and potassium. This is the first report of developed whole grain gluten-free, 50% vegetable snacks. Texture and water activity of the developed snacks suggests the crispiness and potential long shelf stability. Tasters judged Carrot-Garlic (88%), Broccoli-Garlic (77%), Spinach-Garlic (68%) and Red Onion (65%) acceptable. Data suggest that the acceptability of gluten-free whole grain vegetable savory snacks is very encouraging and offers healthy alternative for all and especially for those sensitive to gluten.</p>

scholarly journals Quality of gluten-free cookies from germinated brown rice flour

Food Research ◽  
2018 ◽  
Vol 3 (3) ◽  
pp. 199-207 ◽  
Author(s):  
I.F. Bolarinwa ◽  
P.T. Lim ◽  
Kharidah Muhammad
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Gluten Free ◽  
Germinated Brown Rice ◽  
Brown Rice Flour

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

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.

scholarly journals Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Dayanne Vigo Miranda ◽  
Meliza Lindsay Rojas ◽  
Sandra Pagador ◽  
Leslie Lescano ◽  
Jesús Sanchez-Gonzalez ◽  
...  
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Whole Grains ◽  
Gluten Free ◽  
Nutritional Properties ◽  
Free Products ◽  
Cactus Pear ◽  
A Value ◽  
Brown Rice Flour ◽  
Amaranth Flour

An agroindustrial by-product (cactus pear peel) and whole grains flour (brown rice and amaranth) were used to present a gluten-free snack proposal. The effect of 5% (F1), 7% (F2), and 10% (F3) substitution of brown-rice flour for yellow cactus pear peel powder (Opuntia ficus-indica) on the snack physical, sensorial, and nutritional properties was evaluated. In addition, 20% of amaranth flour (Amaranthus caudatus) was used for all formulations. As the percentage of substitution increased, the a⁎ value increased, while the L⁎ decreased. The control snacks presented higher hardness, while the snacks with 10% substitution presented a greater crispness. The sensorial properties (overall liking, colour, crispness, and oiliness) reported that the samples containing cactus pear peel powder were the most accepted. The fat content decreased as the substitution percentage increased. The F3 formulation presented the best physical and sensorial properties and when compared with other commercial snack brands, it presented low fat and an adequate protein and fibre content. Therefore, snacks based on brown rice, amaranth, and cactus pear by-product could be considered as a good option of gluten-free product, contributing to reducing the lack of gluten-free products on the markets.

High protein brown rice flour, tapioca starch & potato starch in the development of gluten-free cupcakes

LWT ◽  
2021 ◽  
pp. 112326
Author(s):  
Ricardo S. Aleman ◽  
Gabriella Paz ◽  
Anita Morris ◽  
Witoon Prinyawiwatkul ◽  
Marvin Moncada ◽  
...  
Keyword(s):  
Potato Starch ◽  
Brown Rice ◽  
Rice Flour ◽  
High Protein ◽  
Gluten Free ◽  
Tapioca Starch ◽  
Brown Rice Flour ◽  
Starch Potato

scholarly journals Gluten-free Products with Non-traditional Ingredients Favorably Impact Postprandial Glycemia in Healthy Adults (P08-082-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Carol Johnston ◽  
Lauren Waznik ◽  
Samuel Shnowske
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Latin Squares ◽  
Healthy Adults ◽  
Wheat Bread ◽  
Glycemic Response ◽  
Gluten Free ◽  
Free Products ◽  
Postprandial Glycemia ◽  
Sorghum Flour

Abstract Objectives Postprandial glycemia is an important contributor to hemoglobin A1c (HbA1c) concentrations in healthy individuals and those diagnosed with pre-diabetes. It is also an independent risk factor for cardiovascular disease and is linked to obesity and certain cancers. Hence, dietary strategies to minimize postprandial glycemia should be identified. Grain products are common dietary glucose sources, and white bread consumption has been linked to risk for type 2 diabetes. The popularity of gluten-free products has risen dramatically in recent years; yet some research suggests that gluten-free products have a higher glycemic response compared to traditional products, which can have adverse consequences for consumers with hyperglycemia. In these trials, the gluten-free product ingredients were grain-based flours. Products made from non-traditional, non-grain ingredients may produce more favorable glycemic responses. Methods Utilizing a Latin squares, crossover study design, we conducted two separate trials to examine the 2-h postprandial glycemic responses to (a) gluten-free nutrition bars and (b) gluten-free breads in comparison to the traditional products in healthy adults (19–35 y; 19–36 kg/m2). The novel, substitute ingredients for the gluten-free products were dates for the nutrition bar and a mix of potato, fava bean, garbanzo bean, teff, corn, chia seed, flax seeds or a mix of brown rice flour, tapioca flour, whole grain sorghum flour for the breads. Results Gluten-free nutrition bar consumption was associated with a 52% reduction in the 2-h glycemic response in comparison to the traditional bar (iAUC: 39.0 ± 6.0 and 82.0 ± 18.0 mg min/dL; P = 0.013). Gluten-free bread (bean and seed based ingredients) was associated with a 23% reduction in the 2-h glycemic response in comparison to wheat bread (iAUC: 112.4 ± 15.7 and 145.3 ± 20.0 mg min/dL; P = 0.004). However, the 2-h glycemic response to the grain-based gluten-free bread product did not differ from wheat bread. Conclusions The data suggest that the substitute ingredients used in gluten-free products influence the glycemic response to ingestion. Funding Sources Graduate Education Research and Support Program of the Graduate and Professional Student Association of Arizona State University.

scholarly journals The nutritional quality improvement of dried gluten free pasta supplemented with Cladophora spp.

2021 ◽  
pp. 395
Author(s):  
Patchareeporn Choobthaisong ◽  
Orawan Oupathumpanont
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Consumer Acceptance ◽  
Design Experiment ◽  
Vitamin B ◽  
Modified Starch ◽  
Gluten Free ◽  
Nutritional Profile ◽  
Brown Rice Flour ◽  
Nutrition Value

This research aimed to study: 1) the suitable formula gluten free pasta supplemented with Cladophora spp., 2) the chemical and physical properties of pasta supplemented with Cladophora spp., and 3) the consumer acceptance. A mixture design experiment was conducted, and three factors were analyzed, 50-70% brown rice flour, 15-25%modified starch, and 10-20%Cladophora spp., the most suitable formula indicated 68%brown rice, 22%modified starch, 10%Cladophora spp.  The nutritional profile of this gluten-free pasta per 100 grams was 379.00 kilocalories of total energy, 7.09 grams of protein, 1.91 grams of dietary fiber, 0.11 milligrams of vitamin B, 0.11 milligrams of vitamin B2, 31.30 milligrams of calcium, and 3.84 milligrams of iron and antioxidant activity 48.50 mg eq Trolox. Most consumers’ overall liking score was at a moderate level. The gluten-free pasta supplemented with Cladophora spp. will make better nutrition value.  

Effect of Gamma-irradiation on the Physicochemical, Functional, and Antioxidant Properties of Unpigmented Brown Whole Rice Flour

2022 ◽  
pp. 108201322110692
Author(s):  
Naseer Ahmad Bhat ◽  
Idrees Ahmed Wani ◽  
Neelofar Sultan
Keyword(s):  
Gamma Irradiation ◽  
Irradiation Dose ◽  
Amylose Content ◽  
Antioxidant Properties ◽  
Brown Rice ◽  
Rice Flour ◽  
Whole Grain ◽  
Apparent Amylose Content ◽  
Brown Rice Flour ◽  
Rice Flours

Whole grain brown rice, being a rich source of fiber and other bioactive compounds like polyphenols is effective in reducing the risk of chronic diseases including cardiovascular diseases, hypercholesterolemia and Type II diabetes. The study was aimed to evaluate the effect of gamma irradiation on the physicochemical, functional and antioxidant properties of whole grain brown rice flour. The brown rice flour was conditioned to two different moisture contents of 10% and 12% and treated with gamma irradiation doses of 0 kGy (native or control), 2.5 kGy and 5 kGy. Moisture, protein, fat, ash and carbohydrate content of native flour was found as 10 g/100 g, 6.54 g/100 g, 1.54 g/100 g, 1.0 g/100 g, and 81.48 g/100 g, respectively. The hunter color ‘L’, ‘a’, and ‘b’ values of the native brown rice flour sample were found as 81.95, −0.97 and 17.36, respectively and were non-significantly ( p ≥ 0.05) affected by gamma irradiation. Apparent amylose content was observed to decrease significantly ( p ≤ 0.05) from 29.97 to 20.30 g/100 g with the increase in gamma irradiation dose and moisture content. The pasting properties such as peak viscosity, trough viscosity and final viscosity of all the flour samples decreased significantly ( p ≤ 0.05) with the increase in irradiation dose. The functional properties such as water and oil absorption and emulsion capacities were increased while emulsion stability and foaming stability decreased upon irradiation. Irradiation led to an overall increase in the antioxidant activity of rice flours. In general, FTIR spectra revealed a decrease in the absorption intensities of the functional groups. Therefore, it can be concluded that gamma irradiation can be used as a tool to modify the physicochemical properties of rice flours as well as to improve their antioxidant properties.

The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill

2021 ◽  
Vol 348 ◽  
pp. 129032
Author(s):  
Shunjing Luo ◽  
Xudong Yan ◽  
Yuteng Fu ◽  
Min Pang ◽  
Ruiyun Chen ◽  
...  
Keyword(s):  
Low Temperature ◽  
Brown Rice ◽  
Rice Flour ◽  
Gluten Free ◽  
Brown Rice Flour ◽  
Temperature Impact
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