Incorporation of canola proteins extracted by electroactivated solutions in gluten-free biscuit formulation of rice-buckwheat flour blend: assessment of quality characteristics and textural properties of the product

2016 ◽  
Vol 51 (3) ◽  
pp. 814-827 ◽  
Author(s):  
Alina Gerzhova ◽  
Martin Mondor ◽  
Marzouk Benali ◽  
Mohammed Aider
Keyword(s):  
Textural Properties ◽  
Quality Characteristics ◽  
Gluten Free ◽  
Canola Proteins ◽  
Buckwheat Flour ◽  
Flour Blend

scholarly journals Use of pseudo cereals in food production

2021 ◽  
Vol 845 (1) ◽  
pp. 012112
Author(s):  
IB Krasina ◽  
E V Filippova ◽  
A N Kurakina ◽  
M A Fedorova
Keyword(s):  
Dietary Fibre ◽  
Nutritional Value ◽  
Storage Proteins ◽  
Essential Amino Acids ◽  
Gluten Free ◽  
Dicotyledonous Plants ◽  
Colour Parameters ◽  
Edible Seeds ◽  
Buckwheat Flour ◽  
Flour Blend

Abstract Pseudo-cereals grains, edible seeds, which belong to dicotyledonous plants, are becoming in demand in the human diet as gluten-free grains with excellent nutritional and nutraceutical value. Quinoa, amaranth and buckwheat are the most important pseudo-cereals. Recently, pseudo-cereals have attracted attention because of their high nutritional value of proteins, and their storage proteins are not toxic to celiac patients. In addition, seeds are an important source of dietary fibre and phenols, which are beneficial to health. Research has shown the suitability of amaranth, quinoa and buckwheat flour as a substitute for grain flour in the production of gluten-free biscuits. The article represents data on the chemical and functional composition of amaranth, quinoa and buckwheat and considers the production possibility of gluten-free biscuits using an experimental mixture design to optimize a ternary mixture of amaranth, quinoa, and buckwheat flour in terms of colour parameters, specific volume and hardness. Nutritional and sensory aspects of the optimized formulation were also assessed. The resulting biscuits based on the flour blend of pseudo-cereals were characterized as a product rich in dietary fibre, a good source of essential amino acids, linolenic acid and minerals, with good sensory acceptability. The data presented testify to the possibility of using the flour blend of amaranth, quinoa and buckwheat as an alternative ingredient for gluten-free biscuits.

scholarly journals Effect of pecan nut expeller meal on quality characteristics of gluten-free muffins

LWT ◽  
2021 ◽  
pp. 111426
Author(s):  
L. Marchetti ◽  
M.S. Acuña ◽  
S.C. Andrés
Keyword(s):  
Quality Characteristics ◽  
Gluten Free

scholarly journals Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits

2021 ◽  
Vol 247 (3) ◽  
pp. 707-718
Author(s):  
Maria Di Cairano ◽  
Marisa Carmela Caruso ◽  
Fernanda Galgano ◽  
Fabio Favati ◽  
Ndy Ekere ◽  
...  
Keyword(s):  
Physical Properties ◽  
Resistant Starch ◽  
Textural Properties ◽  
Gluten Free ◽  
Negative Effect ◽  
Banana Flour ◽  
Green Banana

AbstractThere is a need to develop low-sugar healthy products. The aim of this research was to evaluate the effect of maltitol and inulin as sucrose replacement alongside resistant starch (RS) and green banana flour (GBF) on the texture and physical properties of gluten-free doughs and biscuits formulated with buckwheat, sorghum and lentil flours. These properties are important to predict the dough workability, how easy the biscuits could be mass-produced and determine consumers’ acceptability. Results showed that partial and complete substitution of sucrose could be achieved and appropriate concentration of resistant starch or green banana flour contributed to better dough and biscuit texture. RS content showed the biggest influence on dough stickiness and biscuit hardness and could be used to correct the negative effect of sucrose replacement and to maximise both the dough processability and biscuit acceptability.

scholarly journals Quality Characteristics of Gluten-free Frying Pre-mix with Insoluble Dietary Fiber Powder from Chinese Cabbage By-product

2017 ◽  
Vol 33 (2) ◽  
pp. 155-161 ◽  
Author(s):  
Xue-Ru Hai ◽  
Ji-Hyun Park ◽  
Ye-Na Heo ◽  
Min-Joo Kim ◽  
Gui-Seck Bae ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Chinese Cabbage ◽  
Quality Characteristics ◽  
Gluten Free ◽  
Insoluble Dietary Fiber

scholarly journals Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 156 ◽  
Author(s):  
Christian R. Encina-Zelada ◽  
Vasco Cadavez ◽  
José A. Teixeira ◽  
Ursula Gonzales-Barron
Keyword(s):  
Specific Volume ◽  
Desirability Function ◽  
Methyl Cellulose ◽  
Interaction Model ◽  
Textural Properties ◽  
Mixture Design ◽  
High Dose ◽  
Gluten Free ◽  
Hydroxypropyl Methyl Cellulose ◽  
Quality Properties

The objective of this study was to investigate, by means of a D-optimal mixture design, the combined effects of hydroxypropyl methyl cellulose (HPMC), xanthan (XG), and guar (GG) gums on physicochemical, rheological, and textural properties of gluten-free batter and bread. For each of the quality properties measured, a two-factor interaction model was fitted, and the significance of its terms was assessed by analysis of variance. Sticky batters were produced with a combination of high dose of GG (0.60%), high-intermediate dose of HPMC (3.36%), and low dose of XG (0.04%). Combinations of high XG dose (0.60%) and intermediate doses of HPMC (3.08%) and GG (0.32%) rendered GF breads of greater specific volume, while lower bread crust luminosity was obtained with combinations of high GG dose (0.60%), low XG dose (0.04%), and high-intermediate HPMC dose (3.36%). Combinations of high-intermediate HPMC dose (3.36%), high GG dose (0.60%), and low XG dose (0.04%) produced both softer crumbs and bread slices of more open visual texture. By using a desirability function that maximized specific volume while minimizing crust luminosity, crumb hardness, and mean cell density, the optimization of hydrocolloids mixture rendered a value of 0.54, for a combination of 0.24% XG, 0.60% GG, and 3.16% HPMC.

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