Gluten-free baked muffins developed with Prosopis alba flour

The bioaccessibility of phenolic compounds, nutritional quality, and textural properties of gluten-free muffins enriched with artichoke leaves and green lentil protein isolate

Although the gluten-free market is expanding and offers a variety of products, there are still some deficiencies in the nutritional and sensory quality of these products. Therefore, this study explores the bioaccessibility of phenolic compounds, nutritional quality, and textural properties of gluten-free muffins enriched with artichoke leaves and green lentil protein (GLP) isolate, two novel ingredients introduced together for the first time in this context. The incorporation of GLP isolate aims to enhance the protein content, while artichoke leaves are evaluated for its potential to improve phenolic content and antioxidant activity. The muffins were also subjected to in vitro digestion to assess the bioaccessibility of phenolic compounds. The results demonstrated that the addition of GLP isolate increased the protein content 1.4 times, while artichoke leaves contributed to enhance the total phenolic content (TPC), flavonoid content (TFC), antioxidant activity (TAA), and ash content by 2.1, 5.4, 3.2-3.5, and 1.3 times, respectively. Nevertheless, the addition of artichoke leaves increased the hardness, gumminess, and chewiness of gluten-free muffins (p < 0.05). The bioaccessibility values of gluten-free muffins varied between 138% and 220%, 142% and 206%, and 40% and 160% for TAA, TPC, and TFC, respectively. Chlorogenic acid, ferulic acid, and quercetin derivatives were found as main phenolic compounds in gluten-free muffins enriched with artichoke leaves in undigested and all phase of digestion. This study provides valuable insights into the development of functional gluten-free muffins, highlighting the potential of artichoke leaves and GLP isolate as innovative ingredients in gluten-free food products. PRACTICAL APPLICATION: This study shows how adding green lentil protein and artichoke leaves to gluten-free muffins can make them healthier by boosting their protein, antioxidants, and other nutrients. However, while muffins became more nutritious, their texture changes. Food companies could use this information to improve gluten-free products, but they may need to adjust the recipe to improve the sensory properties.

Mesquite Tree (Prosopis spp.): A Native Resource for the Potential for Human Consumption and Healthcare

Mesquite is a tree widely distributed in arid and semi-arid areas of the American continent. Its use dates back to the native cultures of the continent. Its use mainly focuses on obtaining products for human consumption, traditional medicine, fuel, and construction. There are 44 known species, which are widely distributed in the north and south of the American continent, and some of them can be found in Africa, Asia, and Australia. The entire mesquite tree can be used without wasting any part of the plant. Its uses include fodder for small farm animals, furniture manufacturing, firewood for fuel, charcoal for cooking, or biofuel biomass. As for its use in human food, the mature seeds and pods are used to obtain a gluten-free flour added as a supplement in baking corn and wheat products. This flour is rich in fiber, protein, and minerals and low in fat. Due to the presence of compounds such as flavonoids and phenolic compounds in various tissues or sections of the plant, it has a high antioxidant, antibacterial, and antifungal capacity, among other properties that make the Prosopis tree an excellent source of active compounds, flours, natural sugars, and gums that can be used by the food industry to enrich the population's diet. It is an underutilized and widely distributed natural resource in the American continent that should not be ignored.

Gluten-free lentil cakes with optimal technological and nutritional characteristics

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.

Influence of Wheat-Mesquite (Prosopis L.) Composite Flour on Dough Rheology and Quality of Bread

The purpose of this study was to evaluate the effect of wheat-mesquite composite flour on the rheology of dough and the quality of bread. The farinographic analysis showed a decrease in the development time and stability of the dough with an increase in the mixing tolerance index. The share of mesquite flour increased the value of loss and storage moduli and reduced the dough’s susceptibility to stress. The mesquite flour addition increased the bread volume by about 17% and the number of large pores >5 mm. The brightness of the crumb containing mesquite flour decreased from 75.3 to 58.6 and the proportion of yellow colour increased from 19.9 to 26.4 in relation to the control bread. The bread with mesquite flour had a significantly softer crumb during storage in comparison with wheat bread, indicating a reduction in the staling. These observations were also confirmed by lowering the disintegration enthalpy of the retrograded amylopectin from 3.33 J/g for the control sample to 1.95 J/g for the bread containing 10% of mesquite flour.

Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon 'Rojo Brillante' Flour

Because of the nutritional need of patients with celiac disease, producing quality gluten-free diet food is important. This study evaluated the use of persimmon flour on the properties of muffins. Persimmon flour obtained from the astringent variety 'Rojo Brillante', which is often discarded due to its characteristic astringency, was added to muffins replacing corn flour (10%, 20%, and 30%). Despite the height differences between the control muffin and the muffins with persimmon flour, similar mechanical parameters were obtained. As the percentage of persimmon flour increased, the muffin color was darker, turning toward a more reddish hue, mainly because of the intensification of nonenzymatic browning reactions. The sensory results showed high scores for taste attributes, the texture attributes were similar to the control, and astringency was hardly detected when persimmon flour was used. The content of tannins and carotenoids and their antioxidant activity increased significantly with an increasing amount of persimmon flour. After in vitro digestion, high recovery index values of soluble tannins and carotenoids were obtained in muffins with added persimmon flour. This study shows that the use of persimmon flour as a functional ingredient offers an opportunity to develop quality gluten-free muffins that reduce agricultural losses. Astringent varieties can be used, without applying a de-astringency treatment, as the astringency is removed during muffin baking due to tannins' insolubilization.

Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough: hydration properties

ABSTRACT

Artichoke (AF), eggplant (EF) and tomato (TF) flour were used as nutritional ingredients for wheat dough. A replacement of wheat flour with 5 or 10% of these vegetable flour was performed. Hydration properties (equilibrium adsorption isotherms, solvent retention capacity), capacity of blends for dough development (farinographic assay) and the proximal composition of flours were evaluated. Samples with high content of soluble sugar and low of insoluble fiber (EF and TF) presented higher equilibrium water sorption at 20 °C and 40 °C, at aw > 0.5. The solvent retention capacity of wheat-vegetable flour blends increased mainly at higher levels of replacement (10%) and with samples of artichoke and eggplant. The highest and the lowest stable dough with 10% of replacement was obtained with AF and EF, respectively. Water sorption and absorption parameters should be previously determined so as to obtain the optimum dough structure that lead to a high technological quality bread.

Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit

Eggplant (Solanum melongena L.) is the third solanaceous of horticultural importance in the world, after potato and tomato. In the agricultural production of this vegetable, there are post-harvest losses and waste generation. Reduction of these inconveniences can be avoided by obtaining ingredients with high nutritional value for food processing, as breadmaking. Changes in wheat dough and bread quality due to the incorporation of eggplant flour were studied. Different levels (5, 7.5, 10%) of replacement with flour from Large eggplant were analysed. The optimum level of eggplant flour (7.5%) was used for comparison technological performance of eggplant-wheat breads elaborated with flour from eggplants of different size: small size eggplant (Baby, BE) and large size eggplant (Large, LE). Dough was characterized through farinographic (water absorption, development time, stability, softening degree) and fermentation parameters (maximum volume of fermented dough, fermentation time). Technological quality (specific volume, hardness, elasticity, number of crumb alveolus, colour of crust and crumb) and sensory analysis of breads were evaluated. Proximal composition and antioxidant activity of flour and breads were studied. Water absorption, development time and softening degree increased, while bread volume, elasticity and the area occupied by alveoli decreased with the presence of eggplant flour. Breads also became darker. Breads with 7.5% of BE, presented a harder crumb with lower luminosity than those with LE. Both type of breads were well accepted by consumers; nevertheless, BE was the bread that contains higher amount of compounds with antioxidant activity and therefore it is recommended for formulation of functional breads.

Utilization of a by-product of chia oil extraction as a potential source for value addition in wheat muffins

During chia oil extraction a by-product, the partially-deoiled chia flour is obtained. This product has highly desirable characteristics. It has a high content of protein, dietary fiber and a high antioxidant power. The partially-deoiled chia meal (PDCF) was extracted, characterized and utilized to formulate a popular baked product (muffins). The effect of the PDCF on its physicochemical, microstructural, sensory, nutritional and antioxidant properties were evaluated. Muffins supplemented with the chia by-product had improved nutritional properties (higher protein, fiber, polyphenols content, and higher antioxidant capacities). The sensory properties of the muffins made with up to 5% were not significantly changed. The use of a partially-deoiled chia meal in functional food development could add value to the food chain value with economic/social benefits. Some changes in the quality were observed but the use of a 5% of partially-deoiled chia flour could be proposed without significantly affecting the overall quality of the product.