Yacon (Smallanthus sonchifolius) flour obtention: Effect of process conditions on quality attributes and its incorporation in gluten-free muffins

Physical, textural, and sensory characteristics of gluten-free cupcakes developed with native and modified by hydrothermal treatment green plantain flours

Gluten-free diets are characterized by lower nutritional quality. The use of green plantain flour in gluten-free formulations appears as an alternative to overcome this deficiency, considering that green plantains have a relevant content of bioactive compounds, dietary fiber, including resistant starch. The objective of this work was to evaluate the effect of the addition of native and modified by hydrothermal treatment green plantain whole flours in the form of gluten-free cupcakes. The density, yield, and microstructure of the dough, specific volume (SV), height, crumb analysis, color, texture, and sensory acceptability of the cupcakes were evaluated. Partial replacement (40%) of rice flour by native and modified flours produced darker, redder cupcakes, less yellowish and with less color intensity. Sensory analysis revealed higher acceptance for cupcakes with native and modified flours, compared to the control, for appearance, flavor, texture, aroma, and overall acceptance. The native flour was the most viable option, as the cupcake produced with it showed the best values for hardness and chewiness, without changing elasticity and SV, in addition to superior sensory acceptance than the control and similar to cupcakes with other modified flours. PRACTICAL APPLICATION: Pursuing to meet the market demand for gluten-free products, with the cake being one of the most requested products in this market, and taking in account that green banana, from different cultivars, has gained interest for the production of flours. The production of flour and bakery products is of great interest to the food industry, not only because of its flavor and properties but also due to the economic and sustainable viability of producing whole green plantain flour with the potential for application, promoting diversification and innovation in the gluten-free functional products market.

Effects of Smallanthus sonchifolius Flour on Metabolic Parameters: A Systematic Review

Smallanthus sonchifolius, popularly known as yacon, is a member of the Asteraceae family. Due to its medicinal and edible value, yacon is consumed by different populations. Yacon is unique due to its high fructo-oligosaccharide and inulin content, as well as flavonoids, sesquiterpene lactones, and phenolic acids. Roots can be used to produce flour, which is less perishable and can be applied in various industrial products. This systematic review focuses on the effects of yacon flour on metabolic parameters. PubMed, Cochrane, Embase, Science Direct, Scopus, Web of Science, and Google Scholar databases were consulted, and PRISMA guidelines were followed in the selection of the studies. In total, 526 articles were found in the databases, and of these, only 28 full texts were eligible for inclusion. After applying the inclusion and exclusion criteria, seven studies were finally included. The results showed that the use of yacon flour can reduce glycemia, HbA1c, advanced glycation ends, plasma lipids, body fat mass, body weight, and waist circumference and improve intestinal microbiota and the antioxidant status. Further exploration of the effects of yacon flour is warranted, and additional clinical trials are necessary to determine the optimal daily consumption levels required to assist in improving metabolic parameters.

Partially defatted coconut flour as a functional ingredient in replacement of refined wheat flour for development of fiber rich muffins

In the current study, partially defatted coconut flour (PDCF) was prepared using deoiled cake obtained after virgin coconut oil processing. The proximate analysis of PDCF revealed the presence of 5.21% moisture, 14.03% fat, 21.34% protein, 46.39% fiber and 3.27% ash, along with prominent functional properties. Herein, muffins were prepared by incorporation of PDCF as a replacement of refined wheat flour (RWF) at 0, 25, 50, 75 and 100% flour blend. Significant changes in batter rheology were observed after 25 to 100% replacement of RWF with PDCF, which indicated a decrease in peak viscosity and final viscosity by 65.05 to 83.59% and 61.57 to 85.17% respectively, an increase in specific gravity of batter by 0.857-0.929 g/L. The prepared muffins had significant variations in colour of crust and crumb regions as represented by changes in L*a*b*, Hue angle (h°) and Chroma (C) and textural properties such as hardness, springiness, guminess, cohesiveness, chewiness, and resilience. Incorporation of 50% PDCF significantly (P < 0.05) increased the overall acceptability of the muffins (with a maximum score of 8.5), with a fiber content of 5.53 ± 0.23% and protein content of 7.57 ± 0.30%. Storage stability studies performed at 25 ± 2 °C for seven days revealed an increase in microbial count, and reduction in textural properties but both to be in acceptable regime.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-023-05857-2.