scholarly journals Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products

2018 ◽  
Vol 99 (3) ◽  
pp. 1351-1357 ◽  
Author(s):  
Pablo M Palavecino ◽  
Pablo D Ribotta ◽  
Alberto E León ◽  
Mariela C Bustos
Keyword(s):  
Antioxidant Capacity ◽  
Starch Digestibility ◽  
Gluten Free ◽  
Commercial Products

Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten-free pasta

2017 ◽  
Vol 70 (1-2) ◽  
pp. 1700126 ◽  
Author(s):  
Gustavo A. Camelo-Méndez ◽  
Pamela C. Flores-Silva ◽  
Edith Agama-Acevedo ◽  
Juscelino Tovar ◽  
Luis A. Bello-Pérez
Keyword(s):  
Antioxidant Capacity ◽  
Starch Digestibility ◽  
Gluten Free ◽  
Maize Flour ◽  
In Vitro Starch Digestibility ◽  
Blue Maize

scholarly journals Increase in the antioxidant content in biscuits by infusions or Prosopis chilensis pod flour

2021 ◽  
Vol 6 (1) ◽  
pp. 243-253
Author(s):  
Paula Andrea Conforti ◽  
Mariela Patrignani
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Fracture Stress ◽  
Fracture Strain ◽  
Gluten Free ◽  
Maize Starch ◽  
Prosopis Chilensis ◽  
Antioxidant Content ◽  
Fat Level ◽  
Increasing Demand

Abstract Nowadays there is an increasing demand for healthy biscuits. The reduction in sugar and fat level, as well as the addition of bioactive compounds, is positively associated with a healthy diet. In the present work, low-fat and low-sugar biscuits were prepared with infusions (mate, coffee, and tea) or with Prosopis chilensis pod flour (PPF). Biscuits were made with maize starch and wheat flour (gluten formulations) or with gluten-free ingredients (gluten-free). The colour, texture, and the antioxidant capacity were evaluated in dough and biscuits. Among the formulations prepared with infusions, the mate dough showed the lowest firmness (1.1 N (gluten)-24.3 N (gluten-free)). However, no significant differences were found in the fracture stress of the final products (P > 0.05). Mate gluten biscuits and PPF gluten-free biscuits showed the highest fracture strain (16.2 and 9.4%, respectively) and the lowest Young’s modulus (7.3 and 13.3 MPa, respectively) in their groups. The highest antioxidant activity was found in biscuits with mate (8.7 µmol FeSO4/g (gluten)-4.3 µmol FeSO4/g (gluten-free)). These values were three times higher than the ones found in the control biscuits (2.9 µmol FeSO4/g (gluten)-3.9 µmol FeSO4/g (gluten-free)). The present results showed that the antioxidant content in biscuits could be successfully increased with infusion addition.

Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads

2014 ◽  
Vol 5 (3) ◽  
pp. 564 ◽  
Author(s):  
Anika Wolter ◽  
Anna-Sophie Hager ◽  
Emanuele Zannini ◽  
Elke K. Arendt
Keyword(s):  
Starch Digestibility ◽  
Gluten Free ◽  
In Vitro Starch Digestibility ◽  
Glycemic Indices

Gluten-Free Snacks Using Plantain-Chickpea and Maize Blend: Chemical Composition, Starch Digestibility, and Predicted Glycemic Index

2015 ◽  
Vol 80 (5) ◽  
pp. C961-C966 ◽  
Author(s):  
Pamela C. Flores-Silva ◽  
Sandra L. Rodriguez-Ambriz ◽  
Luis A. Bello-Pérez
Keyword(s):  
Chemical Composition ◽  
Glycemic Index ◽  
Starch Digestibility ◽  
Gluten Free

scholarly journals Starch digestibility and sensory acceptance of gluten free foods prepared with tannin sorghum flour

2019 ◽  
Vol 54 ◽  
Author(s):  
Raquel Rainier Alves Soares ◽  
Christiane Mileib Vasconcelos ◽  
Mariane Verônica de Oliveira ◽  
Valéria Paula Rodrigues Minim ◽  
Valéria Aparecida Vieira Queiroz ◽  
...  
Keyword(s):  
Human Health ◽  
Resistant Starch ◽  
Starch Digestibility ◽  
Gluten Free ◽  
In Vitro Starch Digestibility ◽  
Sensory Acceptability ◽  
Sensory Acceptance ◽  
Sorghum Flour ◽  
Slowly Digestible Starch

Abstract: The objective of this work was to develop gluten-free cookies and savory fried pies using tannin-rich sorghum (Sorghum bicolor) flour, to evaluate their in vitro starch digestibility, and to verify how knowledge of sorghum benefits may contribute to the sensory acceptability of both products. The contents of rapidly digestible starch, slowly digestible starch, and resistant starch were determined. Sensory acceptance was evaluated in two sessions: one without information on sorghum benefits to human health; and another where this information was presented. The resistant starch and slowly digestible starch contents of the cookies (5.07 and 16.22%, respectively) were about twice those of the savory fried pies (2.54 and 8.89%, respectively), whereas the opposite was observed for the rapidly digestible starch contents (9.89 and 19.65%, respectively). The cookies and savory fried pies were sensorially accepted, with a significant increase in the means of the sensory scores after the information on sorghum benefits was disclosed. Therefore, gluten-free cookies and savory fried pies prepared with tannin sorghum flour have a great commercial potential, shown by the good sensory acceptance and by the slowly digestible starch and resistant starch contents of these products.

scholarly journals Antioxidant properties of buckwheat flours and their contribution to functionality of bakery, pasta and confectionary products

2015 ◽  
Vol 69 (5) ◽  
pp. 469-483 ◽  
Author(s):  
Marijana Sakac ◽  
Ivana Sedej ◽  
Anamarija Mandic ◽  
Aleksandra Misan
Keyword(s):  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Added Value ◽  
Thermal Treatments ◽  
Gluten Free ◽  
Common Buckwheat ◽  
Free Products ◽  
Growing Conditions ◽  
Buckwheat Flour

Buckwheat is grown primarily because of its grain which, after undergoing the processes of dehulling, grinding and sieving, is used to produce buckwheat flour which is characterized by a considerable content of antioxidants, especially polyphenols and tocopherols. Buckwheat polyphenols are represented by phenolic acids and flavonoids, mainly rutin, a proven potent antioxidant. The content of polyphenols and tocopherols in buckwheat grain primarily depends on the buckwheat species, growing area, climate and growing conditions. Common buckwheat (Fagopyrum esculentum M?ench), which is often used for the production of light and wholegrain buckwheat flour, contains less polyphenols than tartary buckwheat. The content of polyphenols in common buckwheat grain varies depending on the grain part. As their largest amount is contained in the hull and the outer layers of the grain, the wholegrain buckwheat flour is superior in polyphenols than the light buckwheat flour. Therefore, the wholegrain buckwheat flour is characterized by a higher antioxidant capacity. Polyphenols in buckwheat flour exist in free and bound forms, where the contribution of free polyphenols ranges between 48-64%. Due to a relatively high content of antioxidants in light and wholegrain buckwheat flour, they are used for substitution of wheat or other cereal flours in bakery, pasta and confectionary formulations in order to create either added value or gluten-free products. The aim of a long-term consumption of buckwheat flours is to achieve health benefits and protect from many chronic diseases. Technological procedures and some treatments used during the food preparation influence polyphenol composition and content and consequently the functionality of food. Therefore, in order to minimize polyphenol losses and preserve the antioxidant capacity of the final products it is necessary to understand the thermal treatments and their mechanisms.

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