Evaluation of mature banana peel flour on physical, chemical, and texture properties of a gluten‐free Rissol

2020 ◽  
Author(s):  
Sofia Gomes ◽  
Bruna Vieira ◽  
Carla Barbosa ◽  
Rita Pinheiro
Keyword(s):  
Banana Peel ◽  
Gluten Free ◽  
Texture Properties ◽  
Physical Chemical

Cooking and texture properties of gluten-free fettuccine processed from defatted flaxseed flour and rice flour

2016 ◽  
Vol 51 (6) ◽  
pp. 1495-1501 ◽  
Author(s):  
Camila M. A. de Moura ◽  
Manoel S. Soares Júnior ◽  
Fernanda A. Fiorda ◽  
Márcio Caliari ◽  
Rosângela Vera ◽  
...  
Keyword(s):  
Rice Flour ◽  
Gluten Free ◽  
Texture Properties ◽  
Flaxseed Flour

Optimization of gluten‐free muffins made with pineapple peel, banana peel, and pumpkin seed flours

2021 ◽  
Author(s):  
Thalita Caroline Silva Brigagão ◽  
Rafael Ribeiro Fortes ◽  
Carina Oliveira Lourenço ◽  
Elisângela Elena Nunes Carvalho ◽  
Marcelo Ângelo Cirillo ◽  
...  
Keyword(s):  
Banana Peel ◽  
Gluten Free ◽  
Pumpkin Seed ◽  
Pineapple Peel ◽  
Seed Flours

scholarly journals Influence of barley, corn and rice flour on physical, chemical and sensory characteristics of gluten-free bread

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Md. Abdul Wazed ◽  
Md. Rakibul Islam
Keyword(s):  
Celiac Disease ◽  
Wheat Flour ◽  
Rice Flour ◽  
Gluten Free ◽  
Free Products ◽  
Promising Alternative ◽  
Significance Level ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Histological Improvement

Abstract People suffering from the celiac disease have to apply a strict gluten-free diet because this is the only effective management. Nowadays, the increasing incidence of celiac disease promotes worldwide interests for various desirable gluten free products. As a consequence, food processing researchers have been seeking to develop high-quality gluten-free bread. Cereals having gluten such as wheat must be removed from the diet for the clinical and histological improvement. So, the purpose of this study was to determine the physical, chemical and sensory properties of gluten-free bread produced with barley (T1), corn (T2) and rice (T3) flours instead of wheat flour, using the 1.5 % xanthan gum. The chemical and sensory attributes of bread were evaluated by AOAC method and hedonic test, respectively. Obtained results showed that sample T3 had the highest contents of crude protein (7.94%), ash (2.51%) and carbohydrate (78.31%) as compared to other samples, while fat was lower (2.01%). Regarding moisture, breads prepared with the three different flours were not statistically different at the significance level of p<0.05. However, they differed significantly regarding the specific volume and bake loss. Data also revealed that gluten-free bread, treatment T3 presented the best parameters, being preferred by the sensory evaluation panel, followed by treatment T1 and T2. The overall assessment pointed that the resulting breads treatment T3 was best for all physico-chemical characteristics and, in general, resulted in good sensory behavior, indicating that it could be a promising alternative to wheat flour.

scholarly journals DIETARY FIBER AND ANTIOXIDANT ACTIVITY OF GLUTEN-FREE COOKIES WITH COFFEE CHERRY FLOUR ADDITION

2019 ◽  
Vol 14 (4) ◽  
pp. 493 ◽  
Author(s):  
Damat Damat ◽  
Rista Anggriani ◽  
Roy Hendroko Setyobudi ◽  
Peeyush Soni
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Food Production ◽  
Gluten Free ◽  
Total Dietary Fiber ◽  
Coffee Pulp ◽  
Coffee Husk ◽  
Physical Chemical ◽  
Nutraceutical Properties ◽  
Arrowroot Starch

<p>Coffee husk and coffee pulp are by-product of coffee fruit and bean processing, can be considered as potential functional ingredients for food production as coffee cherry flour (CCF).  The CCF contains a lot of carbohydrates, proteins, caffeine, tannins, and polyphenols. In this study, CCF was combined with modified arrowroot starch (MAS) and modified cassava flour (MOCAF) into cookies and improvement on the physical, chemical, and nutraceutical properties of the cookies were studied. The cookies consisted of 20 % of MOCAF and 80 % mixed of modified arrowroot starch and CCF in five levels (80 %:0 %; 75 %:5 %; 70 %:10 %; 65 %:15 %; 60 %:20 %) and objective physical, chemical, and nutraceutical properties of the cookies were assessed. The results showed that the total dietary fiber content was enhanced from 11.69 % to 19.48 % with a high proportion of 20 % CCF. The cookies added with CCF displayed enhanced antioxidant activity. Acceptable cookies were obtained by adding 5 % CCF. Thus, the results implied that cookies with CCF addition obtained dietary fiber enriched cookies with improved antioxidant activity.</p>

scholarly journals Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R. Br.)

2015 ◽  
Vol 35 (2) ◽  
pp. 361-367 ◽  
Author(s):  
Tcherena Amorim Brasil ◽  
Caroline Dário Capitani ◽  
Katiuchia Pereira Takeuchi ◽  
Tânia Aparecida Pinto de Castro Ferreira
Keyword(s):  
Pennisetum Glaucum ◽  
Sensory Properties ◽  
Gluten Free ◽  
Physical Chemical

Bee pollen as a functional ingredient in gluten-free bread: A physical-chemical, technological and sensory approach

LWT ◽  
2018 ◽  
Vol 90 ◽  
pp. 1-7 ◽  
Author(s):  
Paola Conte ◽  
Alessandra Del Caro ◽  
Federica Balestra ◽  
Antonio Piga ◽  
Costantino Fadda
Keyword(s):  
Gluten Free ◽  
Bee Pollen ◽  
Functional Ingredient ◽  
Physical Chemical

Effect of partial replacement of corn flour with durian seed flour and pumpkin flour on cooking yield, texture properties, and sensory attributes of gluten free pasta

LWT ◽  
2015 ◽  
Vol 63 (1) ◽  
pp. 184-190 ◽  
Author(s):  
Hamed Mirhosseini ◽  
Nur Farhana Abdul Rashid ◽  
Bahareh Tabatabaee Amid ◽  
Kok Whye Cheong ◽  
Milad Kazemi ◽  
...  
Keyword(s):  
Sensory Attributes ◽  
Partial Replacement ◽  
Gluten Free ◽  
Corn Flour ◽  
Texture Properties ◽  
Seed Flour ◽  
Durian Seed ◽  
Cooking Yield

scholarly journals DESENVOLVIMENTO E CARACTERIZAÇÃO DE PÃO SEM GLÚTEN À BASE DE FARINHA DE VEGETAIS

e-xacta ◽  
2018 ◽  
Vol 11 (1) ◽  
pp. 85
Author(s):  
Paloma Souza Pires ◽  
Gustavo Silva Levatti Quadros ◽  
Gabriella Giani Pieretti Gadelha
Keyword(s):  
Nutritional Value ◽  
Storage Proteins ◽  
Ash Content ◽  
Gluten Free ◽  
Safety Criterion ◽  
Free Products ◽  
Physical Chemical ◽  
The One ◽  
Wheat Storage Proteins ◽  
Instrumental Methods

<p><em>A Doença Celíaca (DC) é caracterizada por um processo inflamatório no intestino delgado ocasionado pela presença de um composto heterogêneo formado por gliadinas e gluteninas que, basicamente, são proteínas de armazenamento do trigo designadas como glúten. A deficiência em relação à disponibilidade e acesso a produtos isentos de glúten caracteriza uma situação de insegurança alimentar e nutricional do indivíduo celíaco e, devido à dificuldade encontrada por esse público em adquirir produtos básicos que atendam às suas necessidades, o presente trabalho teve como objetivos elaborar farinhas a partir da secagem dos vegetais: beterraba, cenoura e espinafre, desenvolver três formulações de pães sem glúten à base do produto farináceo desses vegetais e realizar a caracterização sensorial - utilizando métodos instrumentais - físico-química e microbiológica. Três formulações foram desenvolvidas e realizaram-se análises físico-químicas de umidade, atividade de água, cinzas, proteínas, fibra alimentar, lipídeos, acidez, pH e carboidratos. Dentre elas, observou-se que o pão de beterraba obteve o maior percentual de umidade e proteína. O pão de espinafre destacou-se pelo alto teor de cinzas, evidenciando seu alto valor nutricional em relação aos minerais. Já o pão de cenoura obteve o menor percentual de lipídeos. As análises instrumentais de cor e textura estão de acordo com o obtido por outros autores que estudaram pães sem glúten. Como critério de segurança, realizou-se análises microbiológicas de coliformes a 45 °C e Salmonella sp. O pão sem glúten à base de farinha de vegetais pode ser uma opção para agregar valor nutricional à alimentação dos pacientes celíacos.</em></p><p><em> </em></p><p><em>ABSTRACT</em></p><p><em>Celiac Disease (DC) is characterized by an inflammatory process in the small intestine caused through the presence of a heterogeneous compound formed by gliadins and glutenins, which are basically wheat storage proteins called gluten. The deficiency in the availability and access to gluten-free products characterizes a situation of food and nutritional insecurity of the celiac individual and, due to the difficulty encountered by this public in acquiring basic products that meet their needs, the present work had as objectives to elaborate flours from the drying of the vegetables:  beet, carrot and spinach flour, to develop three gluten-free bread formulations based on the farinaceous product of these vegetables and to perform the sensorial characterization - using instrumental methods - physical-chemical and microbiological. Three bread formulations were developed, and physical-chemical analyzes of moisture, water activity, ashes, proteins, dietary fiber, lipids, acidity, pH and carbohydrates were carried out. Among them, it was observed that the beet bread obtained the highest percentage of moisture and protein. The spinach bread was distinguished due the fact of the high ash content, evidencing its high nutritional value in relation to the minerals. Carrot bread, on the other hand, obtained the lowest percentage of lipids, that is, with less fat content. The instrumental analyzes of color and texture are in agreement with the one obtained by other authors who studied gluten-free breads. As a safety criterion, microbiological analyzes of coliforms at 45 °C and Salmonella sp. Gluten-free bread based on vegetable meal may be an option to add nutritional value to the diet of celiac patients.</em></p>

scholarly journals Blends of cassava starch with banana flours as raw materials for gluten-free biscuits

2021 ◽  
Vol 42 (4) ◽  
pp. 2293-2312
Author(s):  
Magali Leonel ◽  
◽  
Thaís Paes Rodrigues dos Santos ◽  
Sarita Leonel ◽  
Ciro Hugo Elnatan de Souza Santos ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Starch Content ◽  
Cassava Starch ◽  
Raw Material ◽  
Banana Peel ◽  
Gluten Free ◽  
Free Products ◽  
Functional Additive ◽  
Banana Flour

The growth in demand for gluten-free products linked mainly to health aspects has led to an increased interest in the production of mixed flours for use in bakery products. This work aimed to evaluate the use of different mixtures of cassava starch with banana flour, obtained from the pulp and peel of green fruits, for the production of gluten-free biscuits. In the preparation of the biscuits, seven mixtures were prepared with varying percentages of cassava starch, banana pulp flour and banana peel flour. A formulation with wheat flour was used as a control. Wheat flour, cassava starch and banana flours were analyzed for chemical composition. The results showed that the banana peel flour stood out for its higher levels of proteins, fibres, lipids, ash, total phenols, total flavonoids and antioxidant activity which make this flour effective as a functional additive. However, the results of physical and sensory characteristics of the biscuits showed that the variation in the percentage of banana peel flour led to greater changes in the quality attributes of the biscuits, so the percentage of inclusion should be limited. Banana pulp flour (UBF) had high starch content, however, the biscuits produced with higher percentages of this flour and lower percentages of cassava starch showed lower propagation rates, greater hardness and less sensory acceptance, showing the importance of the starchy raw material in the physical properties of biscuits. Formulations containing cassava starch mixed with up to 15% banana flour (1:1, pulp and peel) are a good basis for making gluten-free biscuits.

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