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 Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Joanna Miedzianka ◽  
Katarzyna Drzymała ◽  
Agnieszka Nemś ◽  
Agnieszka Kita
Keyword(s):  
Antimicrobial Properties ◽  
Corn Germ ◽  
Gluten Free ◽  
Evening Primrose ◽  
Oilseed Processing ◽  
Oilseed Cake ◽  
Microbial Growth Inhibition ◽  
Cold Pressed ◽  
Seed Flours ◽  
By Products

AbstractGluten-free flours are interesting alternative to wheat flours. They could be by-products of oilseed processing, characterized by high content of bioactive compounds. Therefore the aim of the study was to determine the antioxidant, antimicrobial properties, amino acid and fatty acid profile of flours obtained as by-products from the oil industry. The highest total polyphenol content and antioxidant activity was found to have evening primrose flour. The widest spectrum of microbial growth inhibition was indicated for corn germ extract which showed no antimicrobial activity only against Bacillus subtilis. The highest protein content was found in pumpkin, peanut and almond flours (more than 50 g/100 g). The major abundant amino acids in all the analysed oilseed cake flours were aspartic acid, glutamic acid and arginine. The analysed gluten-free flours were found to be a good source of polyunsaturated fatty acids (PUFAs), which comprised mainly linoleic acid and α-linolenic acid, whereas the best source of PUFAs was evening primrose flour. The results suggest that the cold-pressed seed flours possess valuable chemical composition and may be considered for improvement of the nutritional properties of food products.

scholarly journals Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1213
Author(s):  
Elena Martínez ◽  
Rita García-Martínez ◽  
Manuel Álvarez-Ortí ◽  
Adrián Rabadán ◽  
Arturo Pardo-Giménez ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Nutritional Composition ◽  
Elastic Behavior ◽  
Gluten Free ◽  
Free Products ◽  
Consumer Evaluations ◽  
Health Promoting ◽  
Seed Flours ◽  
Good Vehicle ◽  
Interesting Alternative

Cookies, which form the largest category of bakery snacks, are considered a good vehicle to introduce nutrients into the diet. In this study, to increase the nutritional value of traditional commercial cookies, wheat flour was substituted with defatted flours made from flax, sesame, chia, and poppy, which are byproducts of the oil extraction industry. The differences in the technological properties, nutritional composition, and consumer acceptance of the reformulated cookies were evaluated. The results show that the wheat cookies used as the control showed a more elastic behavior than the cookies elaborated with defatted seed flours, which showed a greater tendency to crumble. The use of defatted seed flours yielded cookies with a higher content of protein and fiber, and a lower content in carbohydrates than the wheat cookies. Consumer evaluations for the sesame and flax cookies were similar to those for the traditional wheat cookies, with positive assessments on all of the parameters evaluated. On the other hand, the cookies elaborated using chia and poppy flours received the least positive evaluations from consumers. Thus, the use of some defatted seed flours, mainly flax and sesame, is proposed as an interesting alternative to produce health-promoting cookies in order to cover the current demand for gluten-free products.

scholarly journals Biochemical and haematological indices of rats fed with different processed fluted pumpkin (Telfairia occidentalis) seeds

2021 ◽  
Vol 1 (2) ◽  
pp. 31-38
Author(s):  
Olajumoke Josephine Matthew ◽  
Abubakar Ndaman Saidu ◽  
Ali Audu Jigam ◽  
Ocheme Boniface Ocheme
Keyword(s):  
Hematological Parameters ◽  
Average Weight ◽  
Pumpkin Seed ◽  
Fluted Pumpkin ◽  
Perennial Plant ◽  
Seed Flour ◽  
Telfairia Occidentalis ◽  
Conventional Diet ◽  
Haematological Analysis ◽  
Seed Flours

Fluted pumpkin (Telfairia occidentalis) seed is a perennial plant that belongs to the family of Cucurbitaceae. Several nutritional values of the seeds have been reported. In this present study, thirty rats (average weight= 133 g ± 1.25 g) were randomly allocated to 5 groups of 6 rats each and placed on a conventional diet supplemented with groundnut meal (control), unprocessed fluted pumpkin seed flour (UF_Diet), boiled fluted pumpkin seed flour (BF_Diet), germinated fluted pumpkin seed flour (GF_Diet), and soaked fluted pumpkin feed flour (SF_Diet) for 28 days after which animals were sacrificed and blood samples collected for biochemical and haematological analysis. Results revealed that processing improved the protein content of the seed flours. The aspartate transaminase (AST), alanine transaminase (ALT) and alkaline phosphatase (ALP) range from 210.70±2.14 to 517.5±5.39 U/L, 60.6±0.30 to 386.3±3.53 U/L, and 221.7±1.21 to 328.4±3.31 U/L respectively. Processing significantly decreased (p< 0.05) the creatinine content of rats fed supplemented fluted pumpkin seed flours when compare with the control and unprocessed groups. The hematological parameters were also significantly (p<0.05) improved by the dietary treatments. The result of this study revealed that germination, soaking, and boiling were effective processing methods for improving the nutritive values of fluted pumpkin seed meals

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.

scholarly journals Determination of Phenolic Content, Ascorbic Acid, Antioxidant Activity and Antimicrobial Activity of Selected Fruit Waste

2019 ◽  
Vol 7 (4.14) ◽  
pp. 263 ◽  
Author(s):  
Syeril Nurfatihah Suhaimi ◽  
Erniee Eileen Rizlan Ross ◽  
Ishak Zubir ◽  
Shanti Navaratnam ◽  
Raseetha Siva Siva
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Banana Peel ◽  
Total Phenolic ◽  
Zone Of Inhibition ◽  
Pineapple Peel ◽  
Cocoa Pod Husk

The aim of this study was to determine the total phenolic content (TPC), antioxidant activity, ascorbic acid content and antimicrobial activity of extracts obtained from cocoa pod husk, banana peel and pineapple peel. Banana peel had significantly highest total phenolic content (154.50 mg GAE/g) followed by pineapple peel (140.37 mg GAE/g) and cocoa pod husk (114.08 mg GAE/g). Antioxidant activity of these samples measured using DPPH assays. Banana peel showed significantly higher DPPH scavenging activity (95.74%) compared to pineapple peel (84.96%) and cocoa pod husk (68.33%). Pineapple peel resulted in significantly higher (44.19 ppm) ascorbic acid as measured using High performance liquid chromatography (HPLC) method compared to banana peel (28.56 ppm). Cocoa pod husk, banana peel and pineapple peel were observed for antimicrobial activity against Escherichia coli, Staphylococcus aureus and penicillium. Samples extract at different concentrations in E. coli, S.aureus and penicillium-seeded Mueller-Hinton agar medium, resulted zone of inhibition after 24 h incubation in 37°C for bacteria and 72 h incubation in 28ºC. Banana peel at 20 and 25mg/ml against S.aureus resulted in zone of inhibition 9.67, 11.67 mm and cocoa pod husk with 8.00, 9.67 mm respectively. Cocoa pod husk at 15, 20 and 25mg/ml against E.coli resulted in zone of inhibition 7.33, 9.33 and 10.33 mm and banana peel with 6.67, 7.33 and 7.67 mm respectively. Pineapple peel does not showed any inhibition zone against tested bacteria and fungi. 

scholarly journals Flour-free Gluten-free Compositions Influence on Qualitative Indicators of Cookies from Biscuits Dough

2021 ◽  
Vol 4 (1) ◽  
pp. 122-136
Author(s):  
Karyna Svidlo ◽  
Tatiana Gavrish ◽  
Olga Danylenko ◽  
Serhii Krasovkyi
Keyword(s):  
Celiac Disease ◽  
Gluten Free Diet ◽  
Seed Meal ◽  
Gluten Free ◽  
Organoleptic Evaluation ◽  
Pumpkin Seed ◽  
Strict Adherence ◽  
Risk Of Death ◽  
Increased Risk

The topicality. According to the World Organization of Gastroenterologists (FOG-OMGE), patients with active (clinically severe) celiac disease have an increased risk of death compared to the general population; patients with celiac disease should definitely not eat wheat, rye or barley in any form. However, there is the increased risk of death resumes after three to five years of strict adherence to a gluten-free diet, so it becomes especially important to develop technologies for confectionery products based on gluten-free flour compositions and study their quality indicators. The purpose of the article is to determine the influence of gluten-free flour compositions based on flaxseed, rice, sesame, pumpkin seed meal, sugar substitute on the quality of cupcakes. Research methods. The dependence of stress on the shear rate of biscuit dough based on gluten-free flour compositions has been determined using a Brookfield viscometer. The adhesive stress of the dough masses from the effects of different concentrations of the model system based on gluten-free flour compositions has been performed on a bursting machine МТ-140/RV2. Results. The data of research of gluten-free flour compositions influence on qualitative properties of biscuit cake dough are resulted. An organoleptic evaluation of cupcakes for a gluten-free diet was carried out and the daily requirement for vitamins of people aged 18-59 when consuming this confectionery has been determined. Conclusions and discussions. Determining the effect of gluten-free compositions on the quality of biscuit dough and finished products makes it possible to offer for a gluten-free diet three recipes for cupcakes based on compositions of rice-flax flour, sesame-flax flour and flax flour with pumpkin seed meal, added bougainvillea, carrot and pumpkin. Developed cupcakes for a gluten-free diet can be used in the diet of people aged 18-59 years for both dietary nutrition and general disease prevention.

scholarly journals Formulation of Gluten-Free Cookies with Enhanced Quality and Nutritional Value

2021 ◽  
Vol 78 (1) ◽  
pp. 113
Author(s):  
Iulia Elena SUSMAN ◽  
Marina SCHIMBATOR ◽  
Alina CULEȚU ◽  
Mona Elena POPA
Keyword(s):  
Celiac Disease ◽  
Seed Protein ◽  
Rice Flour ◽  
Healthy Diet ◽  
Gluten Free ◽  
Sensorial Analysis ◽  
Pumpkin Seed ◽  
Pea Protein ◽  
Ginger Powder ◽  
Quinoa Flour

Gluten-free (GF) products are indispensable for people with celiac disease because till date the only treatment is to follow a GF diet. Besides this, nowadays, people are more interested in following a healthy diet, so they are looking for nutritious food. Nine gluten-free formulations were developed: control (C1-100% rice flour and C2-100% quinoa flour) and samples with quinoa flour (87%) and with the addition of pea protein powder, pumpkin seed protein powder, coconut flour, aronia powder, carrot powder, tomatoes powder and ginger powder with a concentration of 13%, respectively, to show that quinoa flour is nutritionally richer than rice flour. Quinoa flour had a higher content of protein (12.23%), fiber (6.80%), ash (1.66%) compared to rice flour, which had 7.20% protein, 2.20% fiber and 0.60% ash. All supplemented cookies had higher levels of protein, fat and ash. The sensorial analysis showed that the best acceptance besides C1 was for S3_coconut, S4_aronia and S6_tomatoes cookies. Aronia cookie was the darkest and hardest sample. Besides C1 and C2, the softest sample was S6_tomatoes, while S3_coconut was the lightest. Gluten-free (GF) products are indispensable for people with celiac disease because till date the only treatment is to follow a GF diet. Besides this, nowadays, people are more interested in following a healthy diet, so they are looking for nutritious food. Nine gluten-free formulations were developed: control (C1-100% rice flour and C2-100% quinoa flour) and samples with quinoa flour (87%) and with the addition of pea protein powder, pumpkin seed protein powder, coconut flour, aronia powder, carrot powder, tomatoes powder and ginger powder with a concentration of 13%, respectively, to show that quinoa flour is nutritionally richer than rice flour. Quinoa flour had a higher content of protein (12.23%), fiber (6.80%), ash (1.66%) compared to rice flour, which had 7.20% protein, 2.20% fiber and 0.60% ash. All supplemented cookies had higher levels of protein, fat and ash. The sensorial analysis showed that the best acceptance besides C1 was for S3_coconut, S4_aronia and S6_tomatoes cookies. Aronia cookie was the darkest and hardest sample. Besides C1 and C2, the softest sample was S6_tomatoes, while S3_coconut was the lightest.

scholarly journals Effect of addition corn flour, millet flour and pumpkin seed flour on the properties of gluten-free gingerbread

2021 ◽  
Vol 845 (1) ◽  
pp. 012108
Author(s):  
P K Garkina ◽  
A A Kurochkin ◽  
D I Frolov ◽  
G V Shaburova
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Gluten Free ◽  
Corn Flour ◽  
Pumpkin Seed ◽  
Complete Replacement ◽  
Seed Flour ◽  
Functional Orientation ◽  
Physicochemical Methods

Abstract This article presents the development of a recipe for gluten-free gingerbread using secondary raw materials and cereals that normalize the intestinal micro flora. The gluten-free gingerbread recipes included the following gluten-free raw materials: corn flour (CF), millet flour (MF), pumpkin seed flour (PSF). The formulation was used as gingerbread «Limon» of wheat dough as a control sample. Prescription gluten-free components and their ratio were selected based on the analysis of data from domestic and foreign sources, taking into account the functional orientation and consumer properties. Laboratory baking of gingerbread was carried out with a complete replacement of wheat flour in the recipe for a different ratio of gluten-free flour mixture CF:MF:PSF - 40:40:20 and 35:35:30. To evaluate the obtained gingerbread, organoleptic and physicochemical methods of analysis were used. The organoleptic properties and physicochemical properties of the control sample and samples of gluten-free mixtures were compared. It has been found that replacing wheat flour with a gluten-free flour mixture generally improves the properties of gingerbread. We determined the rational ratio of gluten-free flour ingredients for the production of gingerbread CF:MF:PSF - 35:35:30.

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