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Hayward L, McSweeney MB. Acceptability of bread made with hemp (Cannabis sativa subsp. sativa) flour evaluated fresh and following a partial bake method. J Food Sci 2020; 85:2915-2922. [PMID: 32794183 DOI: 10.1111/1750-3841.15372] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 05/25/2020] [Accepted: 06/15/2020] [Indexed: 11/28/2022]
Abstract
With an increasing demand for gluten-free foods, there has been an interest in the utilization of nonconventional ingredients to improve the nutritional quality, sensory attributes, and functionality of gluten-free products. Hemp (Cannabis sativa subsp. Sativa) is one of these ingredients that have yet to be thoroughly evaluated. The primary objective of this study was to determine the acceptability and consumers' sensory perceptions of gluten-free bread (GFB) made with hemp flour. The secondary objective was to assess if the acceptability of the bread changes after 45 days of frozen storage following a partial bake method. The first trial (n = 89) instructed participants to assess six fresh bread samples of varying hemp percentages (0%, 5%, 10%, 15%, 20%, and 25%), using check-all-that-apply questionnaire and a 9-point hedonic scale. This procedure was repeated for the second trial (n = 81), which used partially baked bread samples of the same composition. Overall, as the percentage of hemp flour increased, the overall liking of the GFB decreased. The 5% hemp incorporation in the fresh bread and the 15% hemp incorporation or less in the partially baked bread did not significantly differ from the control bread (fresh and partially baked, respectively). Attributes found to drive the liking of bread were smooth (only for the frozen bread), porous, moist, and soft, whereas the attributes that led to disliking were yeasty and dense. In future research, partial baking methods should be varied to assess the optimal freezing and baking ratio that are specific for hemp-based breads. PRACTICAL APPLICATION: The gluten-free bread (GFB) made with 5% hemp incorporation was not significantly different from the control and was acceptable to consumers. The partially baking method is a suitable method to be used with GFBs incorporated with hemp as it did not affect the consumer acceptability. Additionally, hemp flour incorporation in partially baked GFB was acceptable up to 15%. Consumers prefer GFB with hemp that possesses smooth, porous, moist, and soft attributes.
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Affiliation(s)
- Lydia Hayward
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Matthew B McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
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Beltrão Martins R, Gouvinhas I, Nunes MC, Alcides Peres J, Raymundo A, Barros AI. Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread. Molecules 2020; 25:E3568. [PMID: 32781519 PMCID: PMC7466044 DOI: 10.3390/molecules25163568] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 07/31/2020] [Accepted: 08/03/2020] [Indexed: 12/20/2022] Open
Abstract
Polyphenols are important bioactive compounds whose regular ingestion has shown different positive impacts in health. Celiac patients have nutritional deficiencies, bringing many problems to their health. Thus, it is important to develop gluten-free (GF) products, such as bread, with nutritional benefits. The acorn is the fruit of holm oak and cork oak, being an underexploited resource nowadays. Its nutritional and functional characteristics are remarkable: rich in unsaturated fatty acids and fiber, vitamin E, chlorophylls, carotenoids, phenolic compounds, and antioxidant properties. The purpose of this study was to assess the use of acorn flour as a bioactive compounds source and natural GF ingredient for baking GF bread. Bread loaves were prepared with buckwheat, rice, acorn flour, and potato starch. Two levels of acorn flour (23% and 35% of the flour mixture) were tested. The physical, nutritional, and sensory characteristics of the bread were analysed, as well as the composition of phenolic compounds: total phenols, ortho-diphenols, and flavonoids. The phenolic profile was assessed by Reverse Phase-High-Performance Liquid Chromatography-Diode Array Detector (RP-HPLC-DAD). The antioxidant activity of the bread extracts was determined by 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), diphenyl-1-picrylhidrazyl radical (DPPH), and ferric reducing antioxidant power (FRAP) methodologies. Acorn flour can be considered a good source of bioactive compounds and antioxidants in GF bread. Acorn flour showed good technological properties in GF baking, improving bread nutritional and sensory characteristics.
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Affiliation(s)
- Rita Beltrão Martins
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; (I.G.); (A.I.R.N.A.B.)
- Centro de Química—Vila Real—Universidade de Trás-os-Montes e Alto Douro Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal;
| | - Irene Gouvinhas
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; (I.G.); (A.I.R.N.A.B.)
| | - Maria Cristiana Nunes
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal; (M.C.N.); (A.R.)
| | - José Alcides Peres
- Centro de Química—Vila Real—Universidade de Trás-os-Montes e Alto Douro Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal;
| | - Anabela Raymundo
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal; (M.C.N.); (A.R.)
| | - Ana I.R.N.A. Barros
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; (I.G.); (A.I.R.N.A.B.)
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Puerta P, Laguna L, Villegas B, Rizo A, Fiszman S, Tarrega A. Oral processing and dynamics of texture perception in commercial gluten-free breads. Food Res Int 2020; 134:109233. [DOI: 10.1016/j.foodres.2020.109233] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 04/09/2020] [Accepted: 04/09/2020] [Indexed: 01/26/2023]
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Dingeo C, Difonzo G, Paradiso VM, Rizzello CG, Pontonio E. Teff Type-I Sourdough to Produce Gluten-Free Muffin. Microorganisms 2020; 8:microorganisms8081149. [PMID: 32751312 PMCID: PMC7466135 DOI: 10.3390/microorganisms8081149] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 07/26/2020] [Accepted: 07/27/2020] [Indexed: 12/19/2022] Open
Abstract
The increasing number of persons following a gluten-free (GF) diet and the need for healthy and natural products are forcing researchers and industries to provide gluten-free products with high nutritional value. Here, a biotechnological approach combining the use of teff flour and type-I sourdough has been proposed to produce GF muffins with nutritional benefits. Teff-sourdough was prepared and propagated following the traditional daily refreshment procedure until the biochemical stability was achieved. The sourdough, dominated by Lactiplantibacillus plantarum, Limosilactobacillus fermentum and Saccharomyces cerevisiae strains, was used to produce muffins at three different levels (up to 15%, wt/wt) of fortification, achieving several positive effects on the nutritional properties of the products. The use of teff flour led to high content of fiber (>3 g/100 g) and proteins (>6 g/100 g) in muffins achieving the nutritional requirements for the healthy claims "source of fiber" and "rich in protein". Thanks to their metabolic traits, sourdough lactic acid bacteria caused the increase of the total free amino acids (TFAA, up to 1000 mg/kg, final concentration) and phytic acid decrease (50% lower than control), which positively affect the nutritional properties of the products. Besides, high in vitro protein digestibility (IVPD, 79%) and low starch hydrolysis rate (HI, 52%) characterized the fortified muffins. Muffins also presented high in vitro antioxidant (56%) and mold-inhibitory activities, potentially contributing to an extended shelf-life of the products.
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Affiliation(s)
- Cinzia Dingeo
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (C.D.); (G.D.); (C.G.R.)
| | - Graziana Difonzo
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (C.D.); (G.D.); (C.G.R.)
| | - Vito Michele Paradiso
- Department of Biological and Environmental Sciences and Technologies, University of Salento, 73100 Lecce, Italy;
| | - Carlo Giuseppe Rizzello
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (C.D.); (G.D.); (C.G.R.)
| | - Erica Pontonio
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (C.D.); (G.D.); (C.G.R.)
- Correspondence: ; Tel.: +39-080-5442950
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Nunes MC, Fernandes I, Vasco I, Sousa I, Raymundo A. Tetraselmis chuii as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity. Foods 2020; 9:E579. [PMID: 32375425 PMCID: PMC7278787 DOI: 10.3390/foods9050579] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 04/22/2020] [Accepted: 05/01/2020] [Indexed: 12/17/2022] Open
Abstract
The objective of this work is to increase the nutritional quality of gluten-free (GF) bread by addition of Tetraselmis chuii microalgal biomass, a sustainable source of protein and bioactive compounds. The impact of different levels of T. chuii (0%-Control, 1%, 2% and 4% w/w) on the GF doughs and breads' structure was studied. Microdough-Lab mixing tests and oscillatory rheology were conducted to evaluate the dough´s structure. Physical properties of the loaves, total phenolic content (Folin-Ciocalteu) and antioxidant capacity (DPPH and FRAP) of the bread extracts were assessed. For the low additions of T. chuii (1% and 2%), a destabilising effect is noticed, expressed by lower dough viscoelastic functions (G' and G'') and poor baking results. At the higher level (4%) of microalgal addition, there was a structure recovery with bread volume increase and a decrease in crumb firmness. Moreover, 4% T. chuii bread presented higher total phenolic content and antioxidant capacity when compared to control. Bread with 4% T. chuii seems particularly interesting since a significant increase in the bioactivity and an innovative green appearance was achieved, with a low impact on technological performance, but with lower sensory scores.
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Affiliation(s)
- Maria Cristiana Nunes
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa; Tapada da Ajuda, 1349-017 Lisbon, Portugal; (I.F.); (I.V.); (I.S.); (A.R.)
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Beltrão Martins R, Nunes MC, M. Ferreira LM, A. Peres J, R. N. A. Barros AI, Raymundo A. Impact of Acorn Flour on Gluten-Free Dough Rheology Properties. Foods 2020; 9:foods9050560. [PMID: 32370220 PMCID: PMC7278785 DOI: 10.3390/foods9050560] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 04/25/2020] [Accepted: 04/26/2020] [Indexed: 12/28/2022] Open
Abstract
Gluten is a fundamental ingredient in breadmaking, since is responsible for the viscoelastic behaviour of the dough. The lack of gluten has a critical effect on gluten-free dough, leading to less cohesive and less elastic doughs, and its replacement represents a challenge for bakery industry. However, dough rheology can be improved combining different ingredients with structural capacity and taking advantage from their interactions. Although acorn flour was used to bake bread even before Romans, nowadays is an underexploited resource. It presents good nutritional characteristics, particularly high fibre content and is naturally gluten free. The aim of this study was to use acorn flour as a gluten-free ingredient to improve dough rheology, following also market trends of sustainability and fibre-rich ingredients. Doughs were prepared with buckwheat and rice flours, potato starch and hydroxypropylmethylcellulose. Two levels of acorn flour (23% and 35% w/w) were tested and compared with control formulation. Micro-doughLAB was used to study mixing and pasting properties. Doughs were characterised using small amplitude oscillatory measurements (SAOS), with a controlled stress rheometer, and regarding Texture Profile Analysis (TPA) by a texturometer. Dietary fibre content and its soluble and insoluble fractions were also evaluated on the developed breads. Acorn flour showed promising technological properties as food ingredient for gluten-free baking (improved firmness, cohesiveness and viscoelasticity of the fermented dough), being an important fibre source.
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Affiliation(s)
- R. Beltrão Martins
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; (L.M.M.F.); (A.I.R.N.A.B.)
- CQVR—Chemistry Research Centre, Chemistry Department, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal;
- Correspondence: ; Tel.: +351-966-908-963
| | - M. C. Nunes
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal; (M.C.N.); (A.R.)
| | - L. M. M. Ferreira
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; (L.M.M.F.); (A.I.R.N.A.B.)
| | - J. A. Peres
- CQVR—Chemistry Research Centre, Chemistry Department, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal;
| | - A. I. R. N. A. Barros
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; (L.M.M.F.); (A.I.R.N.A.B.)
| | - A. Raymundo
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal; (M.C.N.); (A.R.)
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Ekpa O, Palacios-Rojas N, Rosales A, Renzetti S, Fogliano V, Linnemann AR. Genotype selection influences the quality of gluten-free bread from maize. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109214] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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58
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Effect of hydrocolloids on structural and functional properties of wheat/potato (50/50) flour dough. FOOD STRUCTURE 2020. [DOI: 10.1016/j.foostr.2020.100138] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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59
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Sahagún M, Benavent-Gil Y, Rosell CM, Gómez M. Modulation of in vitro digestibility and physical characteristics of protein enriched gluten free breads by defining hydration. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108642] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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60
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Role of hydrocolloids in gluten free noodles made with tiger nut flour as non-conventional powder. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105194] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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61
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Baldino N, Carnevale I, Laitano F, Lupi FR, Curcio S, Gabriele D. Formulation of bread model doughs with resistant starch, vegetable proteins and transglutaminase. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03409-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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62
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Akin PA, Bean SR, Smith BM, Tilley M. Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality. J Food Sci 2019; 84:3522-3534. [PMID: 31721217 DOI: 10.1111/1750-3841.14832] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 09/04/2019] [Accepted: 09/04/2019] [Indexed: 12/11/2022]
Abstract
Zein is known to able to form viscoelastic dough with wheat-like properties under certain conditions. Several studies have been conducted to explain the mechanism behind this ability and to improve the functionality and end-use quality of zein-based dough systems. However, most of this research has been conducted using zein in combination with isolated starches or high-starch flours. To investigate the production of additional zein-whole sorghum flour breads, experiments were conducted to determine factors impacting zein-whole sorghum flour dough and bread quality. Optimizing water levels, using defatted zein and/or sorghum flour, and increasing zein content in dough formulas were investigated as initial formulation steps. Of these factors, increasing zein content from 20% to 30% (flour weight basis) had the greatest impact, resulting in stronger zein-based dough and improved bread quality. Additives and zein treatments shown to impact zein functionality were then investigated for their effect of zein-whole sorghum flour breads. Mixing zein and whole sorghum flour with 0.5% hydrogen peroxide, 5% ethanol, or 3% hydroxypropyl methylcellulose resulted in improved dough strength and bread quality. Breads made from whole white sorghum flour had improved quality compared to zein-based breads made with black or high-tannin whole sorghum flour. PRACTICAL APPLICATION: Zein is known to be able to form wheat-like dough when mixed under the right conditions. Most of the research on zein-based dough and food products has used high-starch flours. This project investigated optimizing the production of zein-whole sorghum flour dough and bread as an alternative. Increasing the zein content in the formula and using additives including ethanol and HPMC produced breads from zein-whole sorghum flour that were like those made with zein and pure starch.
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Affiliation(s)
- Pervin Ari Akin
- Dept. of Grain Science and Industry, Kansas State Univ., Manhattan, KS, 66506, U.S.A.,Field Crops Central Research Inst., Gayret Mahallesi, 11, Şht. Cem Ersever Cd., Yenimahalle, Ankara, Turkey, 06170
| | - Scott R Bean
- Center for Grain and Animal Health Research, USDA-ARS, 1515 College Ave., Manhattan, KS, 66502, U.S.A
| | - Brennan M Smith
- School of Food Science, Univ. of Idaho, 875 Perimeter Dr, Moscow, ID, 83844, U.S.A
| | - Michael Tilley
- Center for Grain and Animal Health Research, USDA-ARS, 1515 College Ave, Manhattan, KS, 66502, U.S.A
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63
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Radhika R, Virk A, Kaur M, Thakur P, Chauhan D, Rizvi QUEH, Jan S, Kumar K. Development and nutritional evaluation of multigrain gluten free cookies and pasta products. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2019. [DOI: 10.12944/crnfsj.7.3.23] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Present study was undertaken for development of gluten free processed products i.e. cookies and pasta by incorporation of gluten-free ingredients in different proportions. Gluten free raw ingredients i. e. finger millet (FM), pearl millet (PM), soya bean (SB) and groundnut (GN) were assessed for their nutritional characteristics. Results of nutritional analysis concluded that these ingredients are a rich source of crude fibre, protein, fat and ash or mineral content. Different formulations were prepared depending on variation of ingredients in each formulation. In case of cookies, the formulation containing all the four ingredients i. e. FM, PM, SB and GN in equal proportion (25% each) was liked most and scored highest on 9-point hedonic rating scale. Whereas, in case of steamed pasta (PS) and steamed as well as fried pasta (PF) products, the most acceptable formulation was the one containing 30% PM, 35% FM and 35% SB flour. Also, PF was liked more than PS as frying increased the palatability of fried products. Although, all formulations of both products were moderately acceptable having organoleptic score more than 7.0 as per assessment on 9 point hedonic rating scale but, the formulations containing higher amount of pearl millet were scored slightly lower as compared to other formulation mainly due to the lower values for sensory parameters such as colour, flavour and texture of such products. Incorporation of nutritious gluten free ingredients increased the content of essential nutrients such as crude fibre, crude fat, crude proteins and mineral or ash contents to a significant (P≤0.05) extent as compared to control.
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Affiliation(s)
- Radhika Radhika
- Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101
| | - Amreen Virk
- Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101
| | - Manpreet Kaur
- Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101
| | - Priyanka Thakur
- Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101
| | - Divya Chauhan
- Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101
| | - Qurat Ul Eain Hyder Rizvi
- Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101
| | - Sumaira Jan
- Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101
| | - Krishan Kumar
- Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101
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64
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Revilla P, Garzón R, Rosell CM, Malvar RA. Effects of high amylopectin (waxy1) and high-quality protein (opaque2) maize mutants in agronomic performance and bakery quality. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102796] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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65
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Investigation of the effect of pentosan addition and enzyme treatment on the rheological properties of millet flour based model dough systems. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.036] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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66
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Micronutrient Analysis of Gluten-Free Products: Their Low Content Is Not Involved in Gluten-Free Diet Imbalance in a Cohort of Celiac Children and Adolescent. Foods 2019; 8:foods8080321. [PMID: 31394809 PMCID: PMC6723272 DOI: 10.3390/foods8080321] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 08/01/2019] [Accepted: 08/05/2019] [Indexed: 01/23/2023] Open
Abstract
Data about the nutritional composition of gluten-free products (GFP) are still limited. Most studies are based on ingredient and nutrition information described on the food label. However, analytical determination is considered the gold standard for compositional analysis of food. Micronutrient analytical content differences were observed in a selection of GF breads, flakes and pasta, when compared with their respective gluten-containing counterparts. In general terms, lower iron, piridoxin, riboflavin, thiamin, niacin, folate, manganese and vitamin B5 can be underlined. Variations in biotin and vitamin E content differed among groups. In order to clarify the potential contribution of the GFP to the gluten-free diet's (GFD) micronutrient shortages, analytical data were used to evaluate GFD in a cohort of celiac children and adolescent. Participants did not reach recommendations for vitamin A, vitamin E, folic acid, vitamin D, biotin, iodine, and copper. It does not seem that the lower micronutrient content of the analyzed GFP groups contributed to the micronutrient deficits detected in GFD in this cohort, whose diet was not balanced. Nevertheless, GFP fortification for folate and biotin is proposed to prevent the deficiencies observed in GFD, at least in the case of pediatric celiac disease.
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Torbica A, Belović M, Tomić J. Novel breads of non-wheat flours. Food Chem 2019; 282:134-140. [DOI: 10.1016/j.foodchem.2018.12.113] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2018] [Revised: 12/27/2018] [Accepted: 12/29/2018] [Indexed: 11/28/2022]
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68
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Djordjević M, Šoronja-Simović D, Nikolić I, Djordjević M, Šereš Z, Milašinović-Šeremešić M. Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations: Rheological, technological and sensory aspects. Food Chem 2019; 295:189-197. [PMID: 31174749 DOI: 10.1016/j.foodchem.2019.05.066] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2018] [Revised: 04/18/2019] [Accepted: 05/07/2019] [Indexed: 10/26/2022]
Abstract
The presented study examined the influence of hydroxypropylmethylcellulose (HPMC), sugar beet fibre (SBF) and apple fibre (AF) incorporation coupled with adequate water levels on gluten-free (GF) batter rheology, bread quality and sensory characteristics. A Box-Behnken experimental design with independent variables: HPMC quantity (2-4 g/100 g), SBF and AF quantity (3-7 g/100 g) and water quantity (180-230 g/100 g depending on the fibre type) based on a maize flour/starch mixture was applied. GF breads with 4 g/100 g HPMC coupled with 3 g/100 g SBF and 7 g/100 g AF reached the highest specific volumes (2.44 cm3/g and 3.97 cm3/g) accompanied with the lowest crumb hardness (2.29 and 2.10 N, respectively). Appealing crust and crumb colour and good sensory characteristics were achieved in GF breads with 4 g/100 g HPMC and 3, 5 and 7 g/100 g SBF or AF. The corresponding GF breads showed enhanced fibre content (4.56-6.07 g/100 g).
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Affiliation(s)
- Marijana Djordjević
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Dragana Šoronja-Simović
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Bul. cara Lazara 1, 21000 Novi Sad, Serbia.
| | - Ivana Nikolić
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Miljana Djordjević
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Zita Šereš
- University of Novi Sad, Faculty of Technology Novi Sad, Department of Carbohydrate Food Engineering, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
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69
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Rybicka I, Doba K, Bińczak O. Improving the sensory and nutritional value of gluten‐free bread. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14190] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Iga Rybicka
- Faculty of Commodity Science Poznań University of Economics and Business al. Niepodległości 10 Poznań 61‐875 Poland
| | - Karolina Doba
- Faculty of Commodity Science Poznań University of Economics and Business al. Niepodległości 10 Poznań 61‐875 Poland
| | - Olga Bińczak
- Faculty of Commodity Science Poznań University of Economics and Business al. Niepodległości 10 Poznań 61‐875 Poland
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70
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Andrade FJET, Albuquerque PBS, Moraes GMD, Farias MDP, Teixeira-Sá DMA, Vicente AA, Carneiro-da-Cunha MG. Influence of hydrocolloids (galactomannan and xanthan gum) on the physicochemical and sensory characteristics of gluten-free cakes based on fava beans (Phaseolus lunatus). Food Funct 2019; 9:6369-6379. [PMID: 30456405 DOI: 10.1039/c8fo01448e] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Most gluten-free bakery formulations have starch sources of low nutritional value. The objective of this work was to use fava beans (Phaseolus lunatus) for the production of gluten-free sponge cakes, in addition to evaluating the effects of the partial substitution of fava bean flour by galactomannan and xanthan gum, isolated or mixed at 0.5 and 1.0% proportions, compared with a commercial reference. The properties such as viscosity, specific gravity and microscopy of the air bubbles were evaluated in the raw cakes, while the cooked cakes were analyzed according to physicochemical (chemical composition, specific volume, texture and color) and sensorial properties. Hydrocolloids increased the viscosity, specific gravity, and incorporation of air into the batters. Xanthan gum increased the cakes' firmness after cooking; in what concerns color parameters, hydrocolloids did not interfere. Cakes based on fava beans had better sensory acceptance with or without the presence of hydrocolloids and presented higher levels of moisture, proteins, lipids and ashes when compared to the commercial reference, proving to be an excellent food option without gluten and high nutritional value.
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Affiliation(s)
- F J E T Andrade
- Rede Nordeste de Biotecnologia (RENORBIO), Universidade Federal de Pernambuco - UFPE, Av. Prof. Moraes Rego, s/n, Cidade Universitária, 50670-420, Recife, PE, Brazil.
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71
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Roman L, Belorio M, Gomez M. Gluten‐Free Breads: The Gap Between Research and Commercial Reality. Compr Rev Food Sci Food Saf 2019; 18:690-702. [DOI: 10.1111/1541-4337.12437] [Citation(s) in RCA: 76] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2018] [Revised: 02/04/2019] [Accepted: 02/04/2019] [Indexed: 11/30/2022]
Affiliation(s)
- Laura Roman
- Food Technology AreaCollege of Agricultural EngineeringUniv. of Valladolid Palencia 34004 Spain
| | - Mayara Belorio
- Food Technology AreaCollege of Agricultural EngineeringUniv. of Valladolid Palencia 34004 Spain
| | - Manuel Gomez
- Food Technology AreaCollege of Agricultural EngineeringUniv. of Valladolid Palencia 34004 Spain
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72
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Electrical resistance oven baking as a tool to study crumb structure formation in gluten-free bread. Food Res Int 2019; 116:925-931. [DOI: 10.1016/j.foodres.2018.09.029] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Revised: 09/04/2018] [Accepted: 09/08/2018] [Indexed: 12/18/2022]
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73
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Rai S, Kaur A, Chopra CS. Gluten-Free Products for Celiac Susceptible People. Front Nutr 2018; 5:116. [PMID: 30619866 PMCID: PMC6304385 DOI: 10.3389/fnut.2018.00116] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Accepted: 11/12/2018] [Indexed: 01/20/2023] Open
Abstract
The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic damage in the small intestinal villi. Glutenin and gliadin are two major components of gluten that are essentially required for developing a strong protein network for providing desired viscoelasticity of dough. Many non-gluten cereals and starches (rice, corn, sorghum, millets, and potato/pea starch) and various gluten replacers (xanthan and guar gum) have been used for retaining the physical-sensorial properties of gluten-free, cereal-based products. This paper reviews the recent advances in the formulation of cereal-based, gluten-free products by utilizing alternate flours, starches, gums, hydrocolloids, enzymes, novel ingredients, and processing techniques. The pseudo cereals amaranth, quinoa, and buckwheat, are promising in gluten-free diet formulation. Genetically-modified wheat is another promising area of research, where successful attempts have been made to silence the gliadin gene of wheat using RNAi techniques. The requirement of quantity and quality for gluten-free packaged foods is increasing consistently at a faster rate than lactose-free and diabetic-friendly foods. More research needs to be focused on cereal-based, gluten-free beverages to provide additional options for CD sufferers.
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Affiliation(s)
- Sweta Rai
- Department of Food Science and Technology, G. B. Pant University of Agriculture and Technology, Pantnagar, India
| | - Amarjeet Kaur
- Division of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - C S Chopra
- Department of Food Science and Technology, G. B. Pant University of Agriculture and Technology, Pantnagar, India
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74
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Conte P. Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review. POL J FOOD NUTR SCI 2018. [DOI: 10.31883/pjfns-2019-0005] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
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75
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Morreale F, Boukid F, Carini E, Federici E, Vittadini E, Pellegrini N. An overview of the Italian market for 2015: cooking quality and nutritional value of gluten‐free pasta. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13995] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Federico Morreale
- Food and Drug Department University of Parma Parco Area delle Scienze, 47/A 43124 Parma Italy
| | - Fatma Boukid
- Food and Drug Department University of Parma Parco Area delle Scienze, 47/A 43124 Parma Italy
- Siteia.Parma Interdepartmental Centre University of Parma Parco Area delle Scienze 181/a 43124 Parma Italy
| | - Eleonora Carini
- Food and Drug Department University of Parma Parco Area delle Scienze, 47/A 43124 Parma Italy
- Siteia.Parma Interdepartmental Centre University of Parma Parco Area delle Scienze 181/a 43124 Parma Italy
| | - Enrico Federici
- Food and Drug Department University of Parma Parco Area delle Scienze, 47/A 43124 Parma Italy
- Department of Food Science Philippe E. Nelson Hall of Food Science Purdue University 745 Agricultural Mall Drive West Lafayette IN 47907 USA
| | - Elena Vittadini
- Food and Drug Department University of Parma Parco Area delle Scienze, 47/A 43124 Parma Italy
- Siteia.Parma Interdepartmental Centre University of Parma Parco Area delle Scienze 181/a 43124 Parma Italy
| | - Nicoletta Pellegrini
- Food and Drug Department University of Parma Parco Area delle Scienze, 47/A 43124 Parma Italy
- Siteia.Parma Interdepartmental Centre University of Parma Parco Area delle Scienze 181/a 43124 Parma Italy
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76
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Villanueva M, Pérez-Quirce S, Collar C, Ronda F. Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.069] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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77
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Manhivi VE, Amonsou EO, Kudanga T. Laccase-mediated crosslinking of gluten-free amadumbe flour improves rheological properties. Food Chem 2018; 264:157-163. [DOI: 10.1016/j.foodchem.2018.05.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2017] [Revised: 04/12/2018] [Accepted: 05/02/2018] [Indexed: 12/18/2022]
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78
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Nyembwe PM, de Kock HL, Taylor JR. Potential of defatted marama flour-cassava starch composites to produce functional gluten-free bread-type dough. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.062] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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79
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Morreale F, Angelino D, Pellegrini N. Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2018; 73:154-159. [PMID: 29691797 PMCID: PMC5956026 DOI: 10.1007/s11130-018-0662-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
Gluten-free (GF) products are consumed both by individuals with celiac disease and by an increasing number of people with no specific medical needs. Although the technological quality of GF products has been recently improved, their nutritional quality is still scarcely addressed. Moreover, the few published studies report conflicting results, mostly because the information from product nutrition facts is the only considered factor. The aim of the present study was to develop a score-based method for the nutritional evaluation of 134 packaged Italian GF bakery products and to compare it with that of 162 matched gluten-containing (GC) food items. The score included the information from the nutrition facts and the presence/absence of some nutritionally relevant components in the ingredients list. Results indicated an overall low nutritional quality of the considered GF bakery products. Additionally, with the sole exception of GF bread substitutes, there was no difference in nutritional quality between GF and equivalent GC bakery products. Future research and development of GF bakery products may take advantage of this scoring method, as it may represent an easy approach to evaluate their nutritional quality. The present findings do not justify the consumption of packaged GF bakery products by people without any specific medical needs.
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Affiliation(s)
- Federico Morreale
- Human Nutrition Unit, Department of Food and Drug, University of Parma, Parco Area delle Scienze 47/A, 43124, Parma, Italy
| | - Donato Angelino
- Human Nutrition Unit, Department of Food and Drug, University of Parma, Parco Area delle Scienze 47/A, 43124, Parma, Italy
| | - Nicoletta Pellegrini
- Human Nutrition Unit, Department of Food and Drug, University of Parma, Parco Area delle Scienze 47/A, 43124, Parma, Italy.
- Food Quality and Design Group, Wageningen University, Wageningen, the Netherlands.
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80
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Villanueva M, Ronda F, Moschakis T, Lazaridou A, Biliaderis CG. Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.022] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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81
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Effect of HPMC and CMC on rheological behavior at different temperatures of gluten-free bread formulations based on rice and buckwheat flours. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3096-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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82
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Morreale F, Garzón R, Rosell CM. Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.004] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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83
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Amiri R, Sasani S, Jalali-Honarmand S, Rasaei A, Seifolahpour B, Bahraminejad S. Genetic diversity of bread wheat genotypes in Iran for some nutritional value and baking quality traits. PHYSIOLOGY AND MOLECULAR BIOLOGY OF PLANTS : AN INTERNATIONAL JOURNAL OF FUNCTIONAL PLANT BIOLOGY 2018; 24:147-157. [PMID: 29398846 PMCID: PMC5787113 DOI: 10.1007/s12298-017-0481-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/24/2016] [Revised: 09/23/2017] [Accepted: 10/16/2017] [Indexed: 05/23/2023]
Abstract
Genetic variation among 78 irrigated bread wheat genotypes was studied for their nutritional value and baking quality traits as well as some agronomic traits. The experiment was conducted in a randomized complete block design with three replicates under normal and terminal drought stress conditions in Kermanshah, Iran during 2012-2013 cropping season. The results of combined ANOVA indicated highly significant genotypic differences for all traits. All studied traits except grain yield, hectoliter weight and grain fiber content were significantly affected by genotype × environment interaction. Drought stress reduced grain yield, thousand kernel weight, gluten index, grain starch content and hectoliter weight and slightly promoted grain protein and fiber contents, falling number, total gluten and ratio of wet gluten to grain protein content. Grain yield by 31.66% and falling number by 9.20% attained the highest decrease and increase due to drought stress. There were negative and significant correlations among grain yield with grain protein and fiber contents under both conditions. Results of cluster analysis showed that newer genotypes had more grain yield and gluten index than older ones, but instead, they had the lower grain protein and fiber contents. It is thought that wheat breeders have bred cultivars with high grain yield, low protein content, and improved bread-making attributes during last seven decades. While older genotypes indicated significantly higher protein contents, and some of them had higher gluten index. We concluded from this study that it is imperative for breeders to pay more attention to improve qualitative traits coordinated to grain yield.
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Affiliation(s)
- Reza Amiri
- Department of Agronomy and Plant Breeding, Campus of Agriculture and Natural Resources, Razi University, Kermanshah, 6715685438 Iran
| | - Shahryar Sasani
- Crop and Horticultural Science Research Department, Kermanshah Agricultural and Natural Resources Research and Education Center, AREEO, Kermanshah, Iran
| | - Saeid Jalali-Honarmand
- Department of Agronomy and Plant Breeding, Campus of Agriculture and Natural Resources, Razi University, Kermanshah, 6715685438 Iran
| | - Ali Rasaei
- Department of Agronomy and Plant Breeding, Campus of Agriculture and Natural Resources, Razi University, Kermanshah, 6715685438 Iran
| | - Behnaz Seifolahpour
- Department of Agronomy and Plant Breeding, Campus of Agriculture and Natural Resources, Razi University, Kermanshah, 6715685438 Iran
| | - Sohbat Bahraminejad
- Department of Agronomy and Plant Breeding, Campus of Agriculture and Natural Resources, Razi University, Kermanshah, 6715685438 Iran
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84
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Ceballos-González C, Bolívar-Monsalve J, Ramírez-Toro C, Bolívar GA. Effect of lactic acid fermentation on quinoa dough to prepare gluten-free breads with high nutritional and sensory quality. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13551] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Carlos Ceballos-González
- Microbiología y Biotecnología Aplicada Group (MIBIA), Departamento de Biología; Universidad del Valle, Calle 13 # 100-00; Cali Colombia
| | - Johana Bolívar-Monsalve
- Microbiología y Biotecnología Aplicada Group (MIBIA), Departamento de Biología; Universidad del Valle, Calle 13 # 100-00; Cali Colombia
| | - Cristina Ramírez-Toro
- Microbiología y Biotecnología Aplicada Group (MIBIA), Departamento de Biología; Universidad del Valle, Calle 13 # 100-00; Cali Colombia
| | - Germán A. Bolívar
- Microbiología y Biotecnología Aplicada Group (MIBIA), Departamento de Biología; Universidad del Valle, Calle 13 # 100-00; Cali Colombia
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85
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Korus J, Witczak M, Ziobro R, Juszczak L. Hemp (Cannabis sativa subsp. sativa) flour and protein preparation as natural nutrients and structure forming agents in starch based gluten-free bread. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.046] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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86
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Mu T, Sun H. Progress in Research and Development of Potato Staple Food Processing Technology. J Appl Glycosci (1999) 2017; 64:51-64. [PMID: 34354497 PMCID: PMC8056893 DOI: 10.5458/jag.jag.jag-2016_017] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2016] [Accepted: 05/02/2017] [Indexed: 11/06/2022] Open
Abstract
In 2014, potato production in China amounted to 96 million tons, which was the highest in the world. As one of the most important nutritional foods in the world, potato is rich in starch, dietary fiber, vitamins, minerals, etc. Potatoes stand barren environment, drought, saline, and alkaline environment, and cold weather, with a short growing season. These features make them the best rain-fed crops suitable for production even when the annual rainfall is below 400 mm. In 2013, the Chinese Ministry of Agriculture suggested a potato staple food strategy using potatoes to make Chinese traditional staple foods such as steamed bread, noodles, etc. Our research group carried out a study on processing technology of potato staple food, especially fermented staple food. Some new processing technologies of potato staple food have been investigated and developed. The aim of this paper is to give an overview of the possible effects of adding potato flour in the dough and of the microstructure characteristics, technological parameters, total polyphenol content, and antioxidant activity of staple foods. We also systematically describe the processing technology of potato staple foods, which may be of great importance in promoting further expansion of the potato-processing industry and increasing the economic benefit of the companies.
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Affiliation(s)
- Taihua Mu
- 1 Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture
| | - Hongnan Sun
- 1 Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture
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87
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Melini F, Melini V, Luziatelli F, Ruzzi M. Current and Forward-Looking Approaches to Technological and Nutritional Improvements of Gluten-Free Bread with Legume Flours: A Critical Review. Compr Rev Food Sci Food Saf 2017; 16:1101-1122. [PMID: 33371611 DOI: 10.1111/1541-4337.12279] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 05/25/2017] [Accepted: 05/26/2017] [Indexed: 12/31/2022]
Abstract
The gluten-free market currently offers a range of products which can be safely consumed by patients affected by celiac disease. Nevertheless, challenges for optimal formulation remain on the way in terms of appreciable texture, flavor, and adequate nutritional characteristics. Within that framework, legumes have recently attracted attention among scientists as structure- and texture-forming agents, as source of nutrients and bioactive compounds, and as a low-glycemic-index ingredient. This work aims at providing an updated and comprehensive overview of the advantages and disadvantages in the use of legumes in gluten-free breadmaking. It also shows how legumes can contribute to tackling the main technological, nutritional, and organoleptic challenges. From this critical analysis, it emerged that viscoelastic properties of gluten-free bread batter can be enhanced by the use of carob germ, chickpea, lupin, and soybean. Gluten-free bread organoleptic acceptability can be improved by incorporating leguminous flours, such as carob, chickpea, lupin, and soybean. Moreover, a better nutritional quality of gluten-free bread can be obtained by the addition of chickpea and soybean. Gaps and needs in the use of legumes in gluten-free breadmaking emerged and were gathered together to have a sound basis for future studies. The technological and nutritional potential of sourdough should be more extensively exploited. Moreover, in vitro and in vivo studies should be prompted to understand the health benefits of bread formulated with legumes. A holistic approach, interfacing food science, nutrition, and health might help to have, on the market, products with improved sensory properties and nutritional profile.
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Affiliation(s)
- Francesca Melini
- Dept. for Innovation in Biological, Agro-food and Forest systems (DIBAF), Univ. of Tuscia, Via San Camillo de Lellis snc, I-01100, Viterbo, Italy.,Council for Agricultural Research and Agricultural Economics Analysis, Research Centre on Food and Nutrition, Via Ardeatina 546, I-00178, Rome, Italy.,Council for Agricultural Research and Agricultural Economics Analysis, Research Centre on Food and Nutrition, Via Ardeatina 546, I-00178, Rome, Italy
| | - Valentina Melini
- Council for Agricultural Research and Agricultural Economics Analysis, Research Centre on Food and Nutrition, Via Ardeatina 546, I-00178, Rome, Italy
| | - Francesca Luziatelli
- Dept. for Innovation in Biological, Agro-food and Forest systems (DIBAF), Univ. of Tuscia, Via San Camillo de Lellis snc, I-01100, Viterbo, Italy
| | - Maurizio Ruzzi
- Dept. for Innovation in Biological, Agro-food and Forest systems (DIBAF), Univ. of Tuscia, Via San Camillo de Lellis snc, I-01100, Viterbo, Italy
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88
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Gómez M, Martinez MM. Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods. Crit Rev Food Sci Nutr 2017; 58:2119-2135. [DOI: 10.1080/10408398.2017.1305946] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Manuel Gómez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, Palencia, Spain
| | - Mario M. Martinez
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana, USA
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89
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Rinaldi M, Paciulli M, Caligiani A, Scazzina F, Chiavaro E. Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation. Food Chem 2017; 224:144-152. [DOI: 10.1016/j.foodchem.2016.12.055] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Revised: 12/13/2016] [Accepted: 12/19/2016] [Indexed: 01/09/2023]
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90
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Garzón R, Rosell CM, Malvar RA, Revilla P. Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13364] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Raquel Garzón
- Institute of Agrochemistry and Food Technology (IATA-CSIC); C/Agustin Escardino, 7 Paterna Valencia 46980 Spain
| | - Cristina M. Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC); C/Agustin Escardino, 7 Paterna Valencia 46980 Spain
| | - Rosa A. Malvar
- Misión Biológica de Galicia (CSIC); Apartado 28 Pontevedra 36080 Spain
| | - Pedro Revilla
- Misión Biológica de Galicia (CSIC); Apartado 28 Pontevedra 36080 Spain
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91
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Tsatsaragkou K, Kara T, Ritzoulis C, Mandala I, Rosell CM. Improving Carob Flour Performance for Making Gluten-Free Breads by Particle Size Fractionation and Jet Milling. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1863-x] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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92
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Awolu OO, Oseyemi GF. Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2016. [DOI: 10.1515/aucft-2016-0016] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Abstract
Composite flour comprising cocoyam (Colocassia esculenta), bambara groundnut and cassava starch was produced. The proximate and minerals compositions and functional properties were optimized using optimal mixture design of response surface methodology. The antinutritional, pasting and farinograph analyses of the optimum blends were evaluated. Bambara groundnut improved protein, fibre, ash and minerals contents; cassava starch improved swelling capacity, least gelation and pasting characteristics. The optimum blends CBC1 (70% cocoyam flour, 18.33% bambara groundnut flour, 11.67% cassava starch) and CBC2 (69.17% cocoyam flour, 16.67% bambara groundnut flour, 14.17% cassava starch). were comparable to wheat–based flour samples (60% wheat, 30% cocoyam, 10% bambara groundnut flours) and (72% wheat, 19% cocoyam, 9% bambara groundnut flours) in terms of pasting and farinograph analyses.
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93
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Jnawali P, Kumar V, Tanwar B. Celiac disease: Overview and considerations for development of gluten-free foods. FOOD SCIENCE AND HUMAN WELLNESS 2016. [DOI: 10.1016/j.fshw.2016.09.003] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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94
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Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.032] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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95
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Cappa C, Lucisano M, Raineri A, Fongaro L, Foschino R, Mariotti M. Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties. Foods 2016; 5:foods5040069. [PMID: 28231163 PMCID: PMC5302438 DOI: 10.3390/foods5040069] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2016] [Revised: 10/15/2016] [Accepted: 10/18/2016] [Indexed: 12/28/2022] Open
Abstract
The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF) breadmaking have been published in comparison to those on traditional bread. The aim of this study was to compare the properties of GF breads obtained by using a previously in-lab developed GF-sourdough (SD), compressed yeast (CY; Saccharomyces cerevisiae) or their mixture (SDCY) as leavening agents; more specifically, it aims to confirm the findings of a previous studies and to further improve (both in terms of recipe and process) the features of the resulting GF breads. Dough pH and rheological properties were measured. Fresh and stored breads were characterized for weight, height, specific volume, crust and crumb color, moisture, water activity, crumb hardness, and porosity. The combination SDCY was effective in improving bread volume and softness when compared to SD only. Furthermore, SD- and SDCY-crumbs exhibited a less crumbly behavior during storage (69 h, 25 °C, 60% of relative humidity) in comparison to CY-breads. This study confirms the positive effect of SD in GF breadmaking, in particular when used in combination with CY.
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Affiliation(s)
- Carola Cappa
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
| | - Mara Lucisano
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
| | - Andrea Raineri
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
| | - Lorenzo Fongaro
- European Commission, Joint Research Centre, Directorate for Nuclear Safety and Security, P.O. Box 23 40, 76125 Karlsruhe, Germany.
| | - Roberto Foschino
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
| | - Manuela Mariotti
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
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96
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Picozzi C, Mariotti M, Cappa C, Tedesco B, Vigentini I, Foschino R, Lucisano M. Development of a Type I gluten-free sourdough. Lett Appl Microbiol 2016; 62:119-25. [PMID: 26581944 DOI: 10.1111/lam.12525] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2015] [Revised: 10/30/2015] [Accepted: 11/04/2015] [Indexed: 12/26/2022]
Abstract
UNLABELLED The aim of this study was the setting up of a gluten-free sourdough from selected lactobacilli and yeasts isolated from a traditional wheat-based Type I sourdough. A gluten-free matrix was inoculated with Lactobacillus sanfranciscensis and Candida humilis, fermented to pH 4·0, and constantly propagated for ten times. A stable association between micro-organisms was observed from the second refreshment with mean values of 9·08 ± 0·25 log CFU g(-1) for lactobacilli and 7·81 ± 0·07 log CFU g(-1) for yeasts. In order to have a good workability of the dough, a 230 BU consistency was considered. Rheofermentographic indices remained constant over the ten refreshments, showing an average value of 23·2 mm dough height in about 7·5 h. The CO2 production and retention volumes reached average values of 1430 and 1238 ml respectively. The microbiological and technological data obtained highlighted that a GF sourdough was effectively developed. SIGNIFICANCE AND IMPACT OF THE STUDY Type I sourdough has a long tradition as a leavening agent of baked goods as its use results in an improved texture, flavour, taste and extended shelf-life of the final products. In this study a Type I gluten-free sourdough was obtained. After few refreshments in controlled conditions, the sourdough presented a stable association between Lactobacillus sanfranciscensis and Candida humilis, constant fermentation times and technological properties (in terms of dough consistency, dough maximum height, CO2 production and retention). The results showed that the gluten-free sourdough developed in this study can improve the overall quality of gluten-free baked products.
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Affiliation(s)
- C Picozzi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - M Mariotti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - C Cappa
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - B Tedesco
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - I Vigentini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - R Foschino
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - M Lucisano
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
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97
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Gumul D, Ziobro R, Ivanišová E, Korus A, Árvay J, Tóth T. Gluten-free bread with an addition of freeze-dried red and purple potatoes as a source of phenolic compounds in gluten-free diet. Int J Food Sci Nutr 2016; 68:43-51. [PMID: 27562012 DOI: 10.1080/09637486.2016.1218445] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The basis for gluten-free diet is often gluten-free bread, which is usually characterized by a low-nutritional value, and lacks any pro-health properties. Only after an introduction of gluten-free raw materials, containing high level of bioactive compounds it would be possible to obtain the product with a pro-health potential. The aim of the study was to analyze the content of bioactive compounds (total phenolic content, phenolic acids, flavonoids, flavonols, anthocyanins and carotenoids) in gluten-free bread prepared with 5% addition of freeze-dried red and purple potatoes as well as to assess their antioxidant potential. Summarizing, among the analyzed gluten-free breads with an addition of freeze-dried red and purple potatoes, the best results could be obtained by using variety Magenta Love (red potato), which provided the highest levels of phenolic compounds and carotenoids and also antioxidant and antiradical activity.
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Affiliation(s)
- Dorota Gumul
- a Department of Carbohydrate Technology, Faculty of Food Technology , University of Agriculture in Krakow , Kraków , Poland
| | - Rafał Ziobro
- a Department of Carbohydrate Technology, Faculty of Food Technology , University of Agriculture in Krakow , Kraków , Poland
| | - Eva Ivanišová
- b Department of Storing and Processing of Plant Products, Faculty of Biotechnology and Food Science , Slovak University of Agriculture in Nitra , Nitra , Slovak Republic
| | - Anna Korus
- c Department of Fruit , Vegetable and Mushroom Technology, University of Agriculture in Krakow , Kraków , Poland
| | - Július Árvay
- d Department of Chemistry, Faculty of Biotechnology and Food Sciences , Slovak University of Agriculture in Nitra , Nitra , Slovak Republic
| | - Tomáš Tóth
- d Department of Chemistry, Faculty of Biotechnology and Food Sciences , Slovak University of Agriculture in Nitra , Nitra , Slovak Republic
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98
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Vinha AF, Barreira JCM, Costa ASG, Oliveira MBPP. A New Age for Quercus spp. Fruits: Review on Nutritional and Phytochemical Composition and Related Biological Activities of Acorns. Compr Rev Food Sci Food Saf 2016; 15:947-981. [PMID: 33401830 DOI: 10.1111/1541-4337.12220] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2016] [Revised: 06/14/2016] [Accepted: 06/15/2016] [Indexed: 12/15/2022]
Abstract
The current global food system must adapt to the expected growth of world population (about 9 billion individuals by 2050). This adaptation will probably include an increased consumption of edible wild foods, due to their richness in micronutrients and bioactive compounds, besides providing a cost-effective and sustainable way of improving caloric food security. A striking example of such natural matrices is the Quercus genus, which has the additional advantage of being widespread throughout the Northern Hemisphere. In a traditional sense, Quercus fruits (acorns) were mainly used in animal feeding, despite their potentially important role on the rural economy. But this preconception is changing. In fact, their nutritional value, high contents in phytochemical compounds, biological activity (such as antioxidant, anticarcinogenic, and cardioprotective properties) and use in the treatment of specific diseases (such as atherosclerosis, diabetes, or Alzheimer's disease) have raised the interest in integrating acorns into the human diet. Accordingly, this comprehensive overview was designed to provide an evidence-based review of the literature, with the objective to achieve useful conclusions regarding the nutritional properties, methodologies of extraction, identification, and characterization of a wide variety of bioactive compounds and scientifically validated bioactivities in Quercus species worldwide. The industrial by-products from acorn oil extraction or flour production are also included. Data regarding the analytical techniques, individual compounds, and their bioactivities, are organized in tables. The reported data are discussed and directions for further investigations are suggested, highlighting the use of acorns in food, nutraceutical, and pharmaceutical applications.
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Affiliation(s)
- Ana F Vinha
- REQUIMTE/LAQV, Dept. of Chemical Sciences, Faculty of Pharmacy, Univ. of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal.,FP-ENAS (UFP Energy, Environment and Health Research Unit), CEBIMED (Biomedical Research Center), Univ. Fernando Pessoa, Praça 9 de Abril, 349, 4249-004, Porto, Portugal
| | - João C M Barreira
- REQUIMTE/LAQV, Dept. of Chemical Sciences, Faculty of Pharmacy, Univ. of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal.,Mountain Research Centre (CIMO), ESA, Polytechnic Inst. of Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal
| | - Anabela S G Costa
- REQUIMTE/LAQV, Dept. of Chemical Sciences, Faculty of Pharmacy, Univ. of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Dept. of Chemical Sciences, Faculty of Pharmacy, Univ. of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal
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99
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Paciulli M, Rinaldi M, Cirlini M, Scazzina F, Chiavaro E. Chestnut flour addition in commercial gluten-free bread: A shelf-life study. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.02.034] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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100
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Ouazib M, Garzon R, Zaidi F, Rosell CM. Germinated, toasted and cooked chickpea as ingredients for breadmaking. Journal of Food Science and Technology 2016; 53:2664-72. [PMID: 27478222 DOI: 10.1007/s13197-016-2238-4] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/24/2016] [Accepted: 04/27/2016] [Indexed: 12/31/2022]
Abstract
The effect of processing (germination, toasting and cooking) of chickpea beans was investigated on the resulting flours characteristics and their potential for obtaining gluten free breads. Rheological properties of dough were recorded using Mixolab(®) and breads were analyzed for their instrumental quality, nutritional and sensory properties. Chickpea based doughs showed low consistency and their rheological behavior was defined by the starch gelatinization and gelification. The bread made with cooked chickpea flour exhibited the lowest specific volume (0.58 mL/g), brightest crumb (L* = 76.20) and the softest texture, but cooking decreased the content of carbohydrates, ash and protein, although increased the protein digestibility. The highest specific volume was obtained in bread made with toasted chickpea flour, although crumb hardness was higher. Overall, processing of chickpea beans, concretely toasting and cooking led to flours that could be used for obtaining gluten free breads with the nutritional characteristics of the legumes and acceptable sensory characteristics.
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Affiliation(s)
- Meriem Ouazib
- Food Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, 46980 Paterna, Valencia Spain ; Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Béjaïa, Algeria
| | - Raquel Garzon
- Food Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, 46980 Paterna, Valencia Spain
| | - Farid Zaidi
- Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Béjaïa, Algeria
| | - Cristina M Rosell
- Food Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, 46980 Paterna, Valencia Spain
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