scholarly journals Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake

2018 ◽  
Vol 54 (4) ◽  
pp. 1121-1129 ◽  
Author(s):  
Urszula Krupa‐Kozak ◽  
Natalia Drabińska ◽  
Cristina M. Rosell ◽  
Costantino Fadda ◽  
Andrzej Anders ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Gluten Free ◽  
Technological Properties ◽  
Sponge Cake ◽  
Leaf Powder

Replacement of Rice Flour by Meat Flour Mechanically Separated from Tilapia on the Technological, Nutritional, and Sensory Quality of Salted Gluten-free Cookies

2020 ◽  
Vol 29 (7) ◽  
pp. 661-670
Author(s):  
Amanda Oliveira Magalhães ◽  
Eliane Teixeira Mársico ◽  
Manoel Soares Soares Júnior ◽  
Márcio Caliari ◽  
Maria Lúcia Guerra Monteiro
Keyword(s):  
Sensory Quality ◽  
Rice Flour ◽  
Gluten Free

Physical and sensory quality of gluten-free spaghetti processed from amaranth flour and potato pulp

LWT ◽  
2016 ◽  
Vol 65 ◽  
pp. 128-136 ◽  
Author(s):  
Gilsimeire Morais Bastos ◽  
Manoel Soares Soares Júnior ◽  
Márcio Caliari ◽  
Andressa Louise de Araujo Pereira ◽  
Carla Cristina de Morais ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Gluten Free ◽  
Potato Pulp ◽  
Amaranth Flour

Physicochemical Properties and Sensory Quality of Gluten-free Brown Rice Pasta Enriched with Egg White Protein

2018 ◽  
Author(s):  
Phantipha Charoenthaikij ◽  
Apichaya Prommin ◽  
Atitaya Suratananun ◽  
Teerarat Itthisophonkul ◽  
Phisut Naknaen ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Sensory Quality ◽  
Brown Rice ◽  
Egg White ◽  
Gluten Free ◽  
Egg White Protein

Effect of Iron Fortification on Physical and Sensory Quality of Gluten-Free Bread

2011 ◽  
Vol 5 (1) ◽  
pp. 385-390 ◽  
Author(s):  
Alexandra Kiskini ◽  
Maria Kapsokefalou ◽  
Stavrianos Yanniotis ◽  
Ioanna Mandala
Keyword(s):  
Sensory Quality ◽  
Gluten Free ◽  
Iron Fortification

Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten-free bakery product

2018 ◽  
Vol 244 (9) ◽  
pp. 1595-1604 ◽  
Author(s):  
Annalisa Romano ◽  
Paolo Masi ◽  
Annachiara Bracciale ◽  
Alessandra Aiello ◽  
Maria Adalgisa Nicolai ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Gluten Free ◽  
Bakery Product ◽  
Quinoa Flour ◽  
Dough Characteristics

scholarly journals A SHORT REVIEW GLUTEN FREE FOODS

2017 ◽  
Vol 5 (4RAST) ◽  
pp. 1-6
Author(s):  
Chandralekha ◽  
Amar Sankar ◽  
R.C. Chandni ◽  
A. V. Raghu
Keyword(s):  
Celiac Disease ◽  
Sensory Quality ◽  
Wheat Gluten ◽  
Short Review ◽  
Bakery Products ◽  
Gluten Free ◽  
Free Products ◽  
Main Protein ◽  
Main Component

The present article review about gluten its health effects and development of gluten free foods. Celiac disease is the main disease caused due to gluten indigestibility. Wheat is the main constituent in the production of bakery products and gluten is the main protein in the wheat. It has been well recognized that the only effective treatment for celiac disease is a persistent life-long avoidance of food products containing wheat and similar cereal grains. At present, there is still substantial demand for gluten-free products that meet consumer needs in terms of sensory quality, conveniences and price values. Wheat (Gluten) is the main component for quality of the bakery products. Gluten free foods are produced by the gluten free sources. The gluten free sources selected should have same characteristics as gluten and should have same effect as gluten on quality of the bread.

scholarly journals High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1735
Author(s):  
Urszula Krupa-Kozak ◽  
Natalia Drabińska ◽  
Cristina M. Rosell ◽  
Beata Piłat ◽  
Małgorzata Starowicz ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Control Sample ◽  
Total Sugar ◽  
Gluten Free ◽  
Technological Parameters ◽  
High Quality ◽  
Confectionery Products ◽  
Similar Appearance ◽  
Long Chain

Due to its structural and organoleptic functions, sucrose is one of the primary ingredients of many baked confectionery products. In turn, the growing awareness of the association between sugar overconsumption and the development of chronic diseases has prompted the urgent need to reduce the amount of refined sugar in foods. This study aimed to evaluate the effect of complete sucrose replacement with inulin-type fructans (ITFs), namely fructooligosaccharide (FOS), inulin (INU) or oligofructose-enriched inulin (SYN), with different degrees of polymerization on the technological parameters and sensory quality of gluten-free sponge cakes (GFSs). The use of ITFs as the sole sweetening ingredient resulted in the similar appearance of the experimental GFSs to that of the control sample. In addition, all GFSs containing ITFs had similar height, while their baking weight loss was significantly (p < 0.05) lower compared to the control products. The total sugar exchange for long-chain INU increased the crumb hardness, while the crumb of the GFS with FOS was as soft as of the control products. The sensory analysis showed that the GFS containing FOS obtained the highest scores for the overall quality assessment, similar to the sugar-containing control sponge cake. The results obtained prove that sucrose is not necessary to produce GFSs with appropriate technological parameters and a high sensory quality. Thus, it can be concluded that sucrose can be successfully replaced with ITF, especially with FOS, in this type of baked confectionery product.

Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder

2016 ◽  
Vol 51 (6) ◽  
pp. 1369-1377 ◽  
Author(s):  
Mahsa Majzoobi ◽  
Zahra Vosooghi Poor ◽  
Jalal Jamalian ◽  
Asgar Farahnaky
Keyword(s):  
Particle Sizes ◽  
Gluten Free ◽  
Sponge Cake ◽  
Different Levels
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