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Carboni AD, Puppo MC, Ferrero C. Gluten-free lentil cakes with optimal technological and nutritional characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6298-6310. [PMID: 38501745 DOI: 10.1002/jsfa.13459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 03/01/2024] [Accepted: 03/19/2024] [Indexed: 03/20/2024]
Abstract
BACKGROUND The celiac population usually struggle finding nutritive gluten-free (GF) baked goods. GF foods can be improved using legume flours. Eleven GF cake formulations were elaborated according to different percentages of lentil flour (LF), corn flour (CF) and rice flour (RF) using a simplex lattice design. Water holding capacity and particle size of flours were evaluated. Moisture, aw, pH, specific volume, texture profile, relaxation, color and alveolar characteristics were determined for crumbs of all formulations. An optimization process was used to enhance the technological and nutritional attributes, selecting the three best formulations containing LF: 46% LF + 54% RF (CLF+RF); 49% LF + 51% CF (CLF+CF); and 100% LF (CLF), evaluated in their proximal composition and sensory characteristics. Linear and quadratic models for predicting the behavior of GF lentil cakes were obtained. RESULTS LF and CF could favor water incorporation and show more resistance to enzymatic digestion than RF. Formulations with LF showed an improvement in specific volume and alveolar parameters, while use of RF led to better cohesiveness, elasticity and resilience but with a deterioration in chewiness and firmness. CLF can be labeled as high in protein and fiber and presented the lowest amounts of lipids, carbohydrates and energy content. Consumer preference leaned towards CLF+RF. CONCLUSION It was possible to elaborate GF cakes using LF, obtaining nutritive products that can be offered to people intolerant to gluten ingestion. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Angela D Carboni
- CIDCA - Facultad de Ciencias Exactas (UNLP - CONICET), La Plata, Argentina
| | - María C Puppo
- CIDCA - Facultad de Ciencias Exactas (UNLP - CONICET), La Plata, Argentina
- Facultad de Ciencias Agrarias y Forestales (FCAyF - UNLP), La Plata, Argentina
| | - Cristina Ferrero
- CIDCA - Facultad de Ciencias Exactas (UNLP - CONICET), La Plata, Argentina
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2
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Dadalı C. Valorization of kidney bean ( Phaseolus vulgaris L.) pod powder: Multifactorial optimization of gluten-free cake. Food Sci Nutr 2024; 12:997-1005. [PMID: 38370037 PMCID: PMC10867519 DOI: 10.1002/fsn3.3813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 10/17/2023] [Accepted: 10/24/2023] [Indexed: 02/20/2024] Open
Abstract
The lifelong gluten-free diet of celiac patients and gluten-intolerant people prevents their balanced diet mainly due to starch-rich products. The aim of this study is to determine optimum gluten-free cake formulation having kidney bean (Phaseolus vulgaris L.) pod powder as fat replacer of up to 50% and rice flour replacer of up to 30% using multifactorial optimization approach. Central composite design was used to determine optimum formulation. The use of kidney beans in gluten-free cake increased moisture, hardness, chewiness, L*, a*, b*, antioxidant activity, total phenolic content, and sensory evaluation scores (p < .05). The optimum gluten-free cake is rich in protein (5.89%), phenolic compounds (0.51 mg GAE/g), antioxidant activity (1.93 μmol TE/g), and total dietary fiber (4.43%) with improved sensory properties. The optimum gluten-free cake formulation prepared with kidney bean pod powder of 27.88% fat and 13.52% rice flour replacer provides higher specific volume, springiness, total phenolic content, antioxidant activity, and sensory analysis scores, and lower hardness and chewiness conditions. Gluten-free cake containing kidney bean pod powder as fat and rice flour replacer at optimum ratio is a new healthier alternative with reduced fat content and improved nutritional and sensory properties for celiac patients and gluten-intolerant people.
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Affiliation(s)
- Ceyda Dadalı
- Food Engineering Department, Engineering FacultyEge UniversityİzmirTurkey
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3
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Dou X, Zhang L, Chen Z, Wang X, Ma F, Yu L, Mao J, Li P. Establishment and evaluation of multiple adulteration detection of camellia oil by mixture design. Food Chem 2023; 406:135050. [PMID: 36462349 DOI: 10.1016/j.foodchem.2022.135050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 11/01/2022] [Accepted: 11/21/2022] [Indexed: 11/27/2022]
Abstract
Multiple adulteration is a common trick to mask adulteration detection methods. In this study, the representative multiple adulterated camellia oils were prepared according to the mixture design. Then, these representative oils were employed to build two-class classification models and validate one-class classification model combined with fatty acid profiles. The cross-validation results indicated that the recursive SVM model possessed higher classification accuracy (97.9%) than PLS-DA. In OCPLS model, the optimal percentage of RO, SO, CO and SUO was 2.8%, 0%, 7.2%, 0% respectively in adulterated camellia oil, which is the most similar to the authentic camellia oils. Further validation showed that five adulterated oils with the optimal percentage could be correctly identified, indicating that the OCPLS model could identify multiple adulterated oils with these four cheaper oils. Moreover, this study serves as a reference for one class classification model evaluation and a solution for multiple adulteration detection of other foods.
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Affiliation(s)
- Xinjing Dou
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Liangxiao Zhang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China; Hubei Hongshan Laboratory, Wuhan 430070, China.
| | - Zhe Chen
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Xuefang Wang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Fei Ma
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Li Yu
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Jin Mao
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Hubei Hongshan Laboratory, Wuhan 430070, China
| | - Peiwu Li
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Hubei Hongshan Laboratory, Wuhan 430070, China; Xianghu Laboratory, Hangzhou 311231, China
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4
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Physical, structural and sensory characteristics of gluten-free madeleines made from colored flours. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01751-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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5
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Ammar I, Sebii H, Aloui T, Attia H, Hadrich B, Felfoul I. Optimization of a novel, gluten-free bread's formulation based on chickpea, carob and rice flours using response surface design. Heliyon 2022; 8:e12164. [PMID: 36582690 PMCID: PMC9793171 DOI: 10.1016/j.heliyon.2022.e12164] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 08/03/2022] [Accepted: 11/29/2022] [Indexed: 12/23/2022] Open
Abstract
This study aimed to develop nutritious, gluten-free bread with high quality characteristics using a mixture of chickpea, carob and rice flours as substitutes of wheat flour. To optimize the bread formulation, a Box-Behnken experimental design was conducted to evaluate the effect of the corresponding flour blend addition, proofing time and water amount addition on the physicochemical, technological and sensory properties of the obtained formulated bread. The optimized formulation was calculated to contain 70% of mixture flour and 100% of water, with a proofing time of 40 minutes. This formulation produced bread with greater specific volume ( 3.73 ± 0.37 cm3/g) and less baking loss ( 22.98 ± 0.94 % ) than those of control (+) bread ( 2.93 ± 0.21 cm3/g and 31.65 ± 0.72 % , respectively). Findings proved that the mixture flour based on chickpeas, carob and rice represents a good alternative to make gluten-free bread with acceptable baking properties.
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Affiliation(s)
- Imène Ammar
- Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax, 3038, Tunisia,Corresponding authors.
| | - Haifa Sebii
- Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax, 3038, Tunisia
| | - Takwa Aloui
- Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax, 3038, Tunisia
| | - Hamadi Attia
- Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax, 3038, Tunisia
| | - Bilel Hadrich
- Department of Chemical Engineering, College of Engineering, Imam Mohammad Ibn Saud Islamic University, IMSIU, Riyadh 11432, Saudi Arabia,Laboratory of Enzyme Engineering and Microbiology, Engineering National School of Sfax (ENIS), University of Sfax, Sfax, Tunisia
| | - Imène Felfoul
- Université de Sfax, ENIS, Laboratoire Analyse, Valorisation et Sécurité des Aliments, Sfax, 3038, Tunisia,Corresponding authors.
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Development of Ready-to-Eat Organic Protein Snack Bars: Assessment of Selected Changes of Physicochemical Quality Parameters and Antioxidant Activity Changes during Storage. Foods 2022; 11:foods11223631. [PMID: 36429223 PMCID: PMC9689689 DOI: 10.3390/foods11223631] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 11/08/2022] [Accepted: 11/10/2022] [Indexed: 11/16/2022] Open
Abstract
Novel organic high-protein bars (HPB) were developed and produced from organic ingredients such as prebiotic and pro-healthy additives or whey protein concentrate (WPC-80). The influence of temperature and time on the selected physicochemical parameters and antioxidant activity of three formulations of HPBs when stored (at 4 °C and 22 °C for 3 months) was investigated. The fresh products varied on the basis of available carbohydrates, crude lipids, amino acid profile, and fatty acid profile resulting from the used formulations. A total of 17 amino acids (AA), including 10 essential amino acids (EAA), were identified in HPBs. The concentrations of all essential amino acids determined by EAA scores (AAS), except Histidine (His), were higher than the FAO/WHO/UNU (2007) pattern; for the WPC-80 however, in the case of the developed HPB, the scores were lower (0.21-0.48). The first limiting amino acid in HPB was Val (Valine). The temperature and time of storage significantly affected the proximate chemical composition and an assessment of the products' antioxidant activity. The amino acid and fatty acid composition of stored products slightly changed. However, stored HPBs had a low content of trans fatty acids (TFAs). The optimal method of storage for the investigated bars was at the temperature of 4 °C for 3 months.
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7
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Bursa K, Isik G, Yildirim RM, Ozulku G, Kian-Pour N, Toker OS, Palabiyik I, Gulcu M. Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
This investigation aimed to valorize grape marc (GM) in the formulation of cakes for ideal technological, nutritional and organoleptic properties. The GM (0–20%) was used for the partial substitution of wheat flour (40–50%) and sugar (40–50%). Total polyphenols in the cake samples, their post digestion, and bioaccessibility varied from 65.49–462.07; 13.34–608.62 mg GAE/g, and 23.42–315.47%, respectively. The values of the elastic modulus of the batter were higher than those of the viscous modulus, indicating the elastic behavior of the cakes. The hardness and springiness ranged from 2.20–4.22 N, and 0.85–0.98 mm, respectively. The results predicted by mixture design revealed that the samples including 50% wheat flour, 48.73% sugar, and 1.94% GM were the best formulation for the optimization of organoleptic properties. According to the results, GM can be used to develop cakes with a good nutritional composition as well as functional, sensory, and quality attributes at the industrial scale.
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Affiliation(s)
- Kubra Bursa
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering , Yildiz Technical University , 34210 , Istanbul , Turkey
| | - Goksen Isik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering , Yildiz Technical University , 34210 , Istanbul , Turkey
| | - Rusen Metin Yildirim
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering , Yildiz Technical University , 34210 , Istanbul , Turkey
| | - Gorkem Ozulku
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering , Yildiz Technical University , 34210 , Istanbul , Turkey
| | - Nasim Kian-Pour
- Gastronomy and Culinary Arts, Faculty of Fine Arts , Istanbul Aydin University , 34295 , Istanbul , Turkey
| | - Omer Said Toker
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering , Yildiz Technical University , 34210 , Istanbul , Turkey
| | - Ibrahim Palabiyik
- Department of Food Engineering , Agricultural Faculty , Namik Kemal University , 59030 , Tekirdağ , Turkey
| | - Mehmet Gulcu
- Food Control Laboratory Directorate, Ministry of Agriculture and Forestry , Balikesir , Turkey
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8
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Talens C, Lago M, Simó-Boyle L, Odriozola-Serrano I, Ibargüen M. Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113878] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Maravić N, Škrobot D, Dapčević-Hadnađev T, Pajin B, Tomić J, Hadnađev M. Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake. Foods 2022; 11:foods11141992. [PMID: 35885235 PMCID: PMC9323716 DOI: 10.3390/foods11141992] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Revised: 06/23/2022] [Accepted: 06/28/2022] [Indexed: 11/26/2022] Open
Abstract
Whey protein and sourdough ferment were used in different combinations to prepare functional sponge cakes, and their mutual influence on batter rheological behaviour as well as product physico–chemical, textural, colour and sensory properties were evaluated. All samples containing whey protein concentrate could bear the nutrition claim ‘a source of protein’. The substitution of wheat flour with whey protein significantly influenced batter viscoelastic behaviour, lowered cake-specific volume, increased product hardness, chewiness, gumminess, and browning index and modified its sensory characteristics. The incorporation of sourdough in protein-enriched sponge cakes improved product-specific volume and appearance compared to a protein-containing sample without sourdough. Although sourdough addition has less of a deteriorating effect on sponge cake rheological and textural properties, when combined with whey protein, it led to a significant reduction in batter elasticity and an increase in product hardness. It was also shown that spontaneously fermented sourdough cannot act as the only leavening agent in sponge cake production. In general, the results of this study have shown that sourdough addition can contribute to improvement in protein-enriched sponge cake quality and that further investigations are necessary in terms of different sourdough and flour type incorporation to minimize the negative effects of protein addition.
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Affiliation(s)
- Nikola Maravić
- Faculty of Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia;
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia; (D.Š.); (T.D.-H.); (J.T.); (M.H.)
- Correspondence:
| | - Dubravka Škrobot
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia; (D.Š.); (T.D.-H.); (J.T.); (M.H.)
| | - Tamara Dapčević-Hadnađev
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia; (D.Š.); (T.D.-H.); (J.T.); (M.H.)
| | - Biljana Pajin
- Faculty of Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Jelena Tomić
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia; (D.Š.); (T.D.-H.); (J.T.); (M.H.)
| | - Miroslav Hadnađev
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia; (D.Š.); (T.D.-H.); (J.T.); (M.H.)
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Gómez M. Gluten-free bakery products: Ingredients and processes. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:189-238. [PMID: 35595394 DOI: 10.1016/bs.afnr.2021.11.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
There is an increasing demand for gluten-free products around the world because certain groups of people, which have increased in the last decades, need to eliminate gluten from their diet. A growing number of people consider gluten-free products to be healthier. However, making gluten-free products such as bread is a technological challenge due to the important role of the gluten network in their development. However, other products, such as cakes and cookies usually made with wheat flour, can easily be made with gluten-free starches or flours since gluten does not play an essential role in their production. To replace wheat flour in these elaborations it is necessary to resort to gluten-free starches and/or flours and to gluten substitutes. Additionally, it can be convenient to incorporate other ingredients such as proteins, fibers, sugars or oils, as well as to modify their quantities in wheat flour formulations. Regarding gluten-free flours, it will also be necessary to know the parameters that influence their functionality in order to obtain regular products. These problems have originated a lower availability of gluten-free products which have a worse texture and are less tasty and more expensive than their homologues with gluten. These problems have been partially solved thanks to research on these types of products, their ingredients and their production methods. In recent years, studies about the nutritional improvement of these products have increased. This chapter delves into the main ingredients used in the production of gluten-free products, the processes for making gluten-free breads, cakes and cookies, and the nutritional quality of these products.
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Affiliation(s)
- Manuel Gómez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, Palencia, Spain.
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Pycarelle SC, Delcour JA. The role and impact on quality of exogenous and endogenous lipids during sponge cake making. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Squeo G, De Angelis D, Leardi R, Summo C, Caponio F. Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector. Foods 2021; 10:1128. [PMID: 34069527 PMCID: PMC8161211 DOI: 10.3390/foods10051128] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 05/15/2021] [Accepted: 05/18/2021] [Indexed: 02/08/2023] Open
Abstract
BACKGROUND Mixtures play a key role in Food Science and Technology. For studying them, rational approaches should be used. In detail, the experimental designs for mixtures are useful tools for studying the effects of ingredients/components in formulations. RESULTS Food Science and Technology is the fourth category among the total records considered in this review. The applications span from food formulation to the composition of modified atmosphere, shelf-life improvement and bioactives extraction. However, the majority of the studies regards few products and ingredients. Simplex-lattice and simplex-centroid designs are the most common used, although some optimal designs, such as the D-optimal, have also interesting applications. Finally, some issues are highlighted, which basically regard the interpretation of the models coefficients and the lack of model validation. CONCLUSION In the last decade, mixture designs have been fairly used in the field of Food Science and Technology. Modeling the response(s) allows researchers to achieve a global knowledge of the system under study within the defined experimental domain. However, the majority of application has regarded limited classes of products, and thus an increase in the spectrum of applications is desired.
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Affiliation(s)
- Giacomo Squeo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (D.D.A.); (C.S.); (F.C.)
| | - Davide De Angelis
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (D.D.A.); (C.S.); (F.C.)
| | - Riccardo Leardi
- Department of Pharmacy (DIFAR), University of Genova, Viale Cembrano 4, 16148 Genova, Italy;
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (D.D.A.); (C.S.); (F.C.)
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (D.D.A.); (C.S.); (F.C.)
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