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Iahtisham-Ul-Haq, Akram A, Yasmin I, Sharif HR, Nayik GA, Ramniwas S, Siddiqui SA. Compositional profiling and bioefficacy studies of pulses-supplemented isocaloric designer biscuits for recently diagnosed diabetic individuals. Food Chem X 2024; 22:101305. [PMID: 38559441 PMCID: PMC10978483 DOI: 10.1016/j.fochx.2024.101305] [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: 01/30/2024] [Revised: 03/07/2024] [Accepted: 03/17/2024] [Indexed: 04/04/2024] Open
Abstract
This study addresses global concerns about diabetes mellitus by exploring a novel approach to manage hyperglycemia through pulses-supplemented designer biscuits. Control and designer biscuits were prepared with varying proportions of wheat flour and pulses (chickpea, mungbean). The pulses-supplemented biscuits exhibited increased protein content and reduced readily available carbohydrates. Selected designer biscuits, with 12.5 % incorporation of chickpea and mungbean pulse flour, demonstrated significantly lower glycemic index (69.17 ± 5.01) and higher satiety index (122.19 ± 8.85) compared to control biscuits. These showed 13 % less glycemic index and 9 % higher satiety index as compared to control biscuits. A four-week bio-efficacy trial involving diabetic subjects consuming these biscuits as a routine snack resulted in an 11.45 % decrease in fasting blood glucose and a 19.15 % reduction in random blood glucose levels. Insulin and HDL levels also significantly improved. The study concludes that these designer biscuits possess a hypoglycemic effect, offering a potential dietary intervention for managing diabetes.
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Affiliation(s)
- Iahtisham-Ul-Haq
- Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, Pakistan
| | - Aqsa Akram
- Department of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, Imperial College of Business Studies (ICBS), Lahore, Pakistan
| | - Iqra Yasmin
- Department of Human Nutrition and Dietetics, University of Chakwal, Chakwal, Pakistan
| | - Hafiz Rizwan Sharif
- Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan
| | - Gulzar Ahmad Nayik
- Department of Food Science & Technology, Government Degree College Shopian, 192303 Jammu and Kashmir, India
| | - Seema Ramniwas
- University Centre for Research and Development, Chandigarh University, Gharuan, Mohali, Punjab, India
| | - Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610, Quakenbrück, Germany
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Riaz F, Hameed A, Asghar MJ. Grain nutritional and antioxidant profiling of diverse lentil ( Lens culinaris Medikus) genetic resources revealed genotypes with high nutritional value. Front Nutr 2024; 11:1344986. [PMID: 38585617 PMCID: PMC10998453 DOI: 10.3389/fnut.2024.1344986] [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: 11/27/2023] [Accepted: 03/04/2024] [Indexed: 04/09/2024] Open
Abstract
The lentil (Lens culinaris Medikus ssp. Culinaris) is a self-pollinating, diploid (2n = 2X = 14) crop with a genome size of 4 Gbp. The present study was conducted to provide a database for the evaluation of lentil antioxidant capacity, nutritional quality, and biochemical attributes. For these purposes, lentil germplasm, including 100 exotic and local genotypes from different agro-climatic zones of Pakistan, was collected. Significant variation (p < 0.05) was found among the genotypes under investigation using the Tukey HSD test. Ascorbate peroxidase was highest in ALTINOPARK (2,465 Units/g s. wt.), catalase in LPP 12110 (5,595 Units/g s. wt.), superoxide dismutase in LPP 12105 (296.75 Units/g s. wt.), and peroxidase in NIAB Masoor 2002 (3,170 Units/g s. wt.). Furthermore, NLM 15016 had a maximum total antioxidant capacity of 15.763 mg/g s. wt. The maximum values of total soluble sugars (83.93 mg/g. s. wt.) and non-reducing sugars (74.79 mg/g. s. wt.) were noticed in NLM 15015. The highest reducing sugars were detected in ILL 8006 (45.68 mg/g. s. wt.) ascorbic acid in LPP 12182 (706 μg/g s. wt.), total phenolic content in NLI 17003 (54,600 μM/g s. wt.), and tannins in NLI 17057 (24,563 μM/g s. wt.). The highest chlorophyll a (236.12 μg/g s. wt.), chlorophyll b (317 μg/g s. wt.), total chlorophyll (552.58 μg/g s. wt.), and lycopene (10.881 μg/g s. wt.) were found in NLH 12097. Maximum total carotenoids were revealed in the local approved variety Markaz 2009 (17.89 μg/g s. wt.). Principal component analysis (PCA), correlation analysis (Pearson's test), and agglomerative hierarchical clustering (AHC) were performed to detect the extent of variation in genotypes. In cluster analysis, all genotypes were categorized into three clusters. Cluster II genotypes showed remarkable divergence with cluster III. According to PCA, the contribution of PC-I regarding tested nutritional parameters toward variability was the highest (39.75%) and indicated positive factor loading for the tested nutritional and biochemical parameters. In conclusion, genotype X 2011S 33-34-32 can be used by the food industry in making pasta, multigrain bread, and snacking foods due to its high protein content for meat alternative seekers. Identified genotypes with high nutritional attributes can be utilized to improve quality parameters in the respective lentil breeding lines.
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Affiliation(s)
| | - Amjad Hameed
- Nuclear Institute for Agriculture and Biology College, Pakistan Institute of Engineering and Applied Sciences (NIAB-C, PIEAS), Faisalabad, Pakistan
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Silva-Paz RJ, Silva-Lizárraga RR, Jamanca-Gonzales NC, Eccoña-Sota A. Evaluation of the physicochemical and sensory characteristics of gluten-free cookies. Front Nutr 2024; 10:1304117. [PMID: 38249607 PMCID: PMC10796577 DOI: 10.3389/fnut.2023.1304117] [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: 09/28/2023] [Accepted: 11/29/2023] [Indexed: 01/23/2024] Open
Abstract
The increasing prevalence of celiac disease and gluten intolerance has led to an increased demand for gluten-free food products in Peru. The research objective was to develop gluten-free cookies from substitute flours, evaluating their physicochemical and sensory parameters. Eight formulations were developed using 100% broad bean, chickpea, pea, kiwicha, quinoa, lentil, corn, and bean flour. One hundred consumers participated in this evaluation (59% women and 41% men). A completely randomized design (CRD) and a randomized complete block design (RCBD) were used for physicochemical analysis and acceptability, respectively. To describe the sensory characteristics of the cookies, Cochran's Q-test and correspondence analysis (CA) were performed. From the results obtained, the lentil cookie presented the highest amount of protein and fiber but lower fat and carbohydrate contents compared to the other samples. In terms of color, the corn cookie was the lightest, with greater luminosity (L*), less redness (a*), and greater yellowness (b*). Regarding the sensory analysis, the CATA questions allowed us to form six groups, and the samples with the greatest acceptability were the corn and chickpea cookies, which were rated as "I like them." Lentil flour crackers are a nutritionally adequate option, and corn flour crackers are highly sensorially acceptable, suggesting commercial opportunities for softer and more flavorful gluten-free products. However, it is crucial to continue researching and developing innovative products to meet changing market demands and offer healthier and more attractive options to consumers.
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Affiliation(s)
- Reynaldo J. Silva-Paz
- EP Ingeniería de Industrias Alimentarias, Facultad de Ingeniería y Arquitectura, Universidad Peruana Unión, Lima, Peru
| | - Roxana R. Silva-Lizárraga
- EP Ingeniería de Industrias Alimentarias, Facultad de Ingeniería y Arquitectura, Universidad Peruana Unión, Lima, Peru
| | - Nicodemo C. Jamanca-Gonzales
- Departamento de Ingeniería – Escuela de Ingeniería en Industrias Alimentarias, Universidad Nacional de Barranca, Lima, Peru
| | - Amparo Eccoña-Sota
- EP Ingeniería de Industrias Alimentarias, Facultad de Ingeniería y Arquitectura, Universidad Peruana Unión, Lima, Peru
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Hettiarachchi H, Gunathilake K. Physicochemical and functional properties of seed flours obtained from germinated and non-germinated Canavalia gladiata and Mucuna pruriens. Heliyon 2023; 9:e19653. [PMID: 37809811 PMCID: PMC10558910 DOI: 10.1016/j.heliyon.2023.e19653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 08/18/2023] [Accepted: 08/29/2023] [Indexed: 10/10/2023] Open
Abstract
C. gladiata and M. pruriens are underutilized legumes available in Sri Lanka. The physicochemical and functional properties of germinated and non-germinated flours from these two legumes were investigated. Protein contents of the flours of C. gladiata and M. pruriens increased by 17.04% and 14.69% respectively while fat and carbohydrate contents decreased due to germination. Higher Fe, Cu, Zn, Mn, and Se content was observed in both germinated flour types. Glutamic acid is the highest non-essential amino acid whereas leucine is the highest essential amino acid found in both flour types. The majority of amino acids in 100 g of seed flour of both legumes increased due to germination. Moreover, some of the functional properties of legume flours were changed such as swelling power, water and oil holding capacities because of the germination. In conclusion, the functional and nutritional properties of flour can be altered by the germination process making them ideal for utilization as ingredients for functional food formulations.
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Affiliation(s)
- H.A.C.O. Hettiarachchi
- Department of Food Science and Technology, Faculty of Livestock, Fisheries & Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila, Sri Lanka
| | - K.D.P.P. Gunathilake
- Department of Food Science and Technology, Faculty of Livestock, Fisheries & Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila, Sri Lanka
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Martín-Esparza ME, Raigón MD, García-Martínez MD, Albors A. Toward the Development of Potentially Healthy Low-Energy-Density Snacks for Children Based on Pseudocereal and Pulse Flours. Foods 2023; 12:2873. [PMID: 37569142 PMCID: PMC10417511 DOI: 10.3390/foods12152873] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2023] [Revised: 07/25/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
The main objective of this study was the development of gluten-free cracker-type snacks with a balanced supply of essential amino acids, a lower glycemic index, and a lower caloric intake that were sensorially acceptable. For this purpose, chickpea flour was replaced by quinoa (10, 20, 30, 40, and 50%) and the fat was partially (75%) replaced by chicory inulin. The flours were characterized in terms of their proximate composition, individual mineral content, particle size distribution, and functional properties. The parameters analyzed for the crackers, once baked, were the water content, water activity, weight, dimensions, color, and texture. A sensory analysis was performed as well, using the formulations containing 50% chickpea flour and 50% quinoa flour (g/100 g flour), with and without inulin, as well as those made with 100% chickpea flour. From the analysis of the raw flours, it can be concluded that snack products developed from them could be a nutritive option for children, in terms of the protein, magnesium, and fiber content. The functional properties revealed that both flours are suitable for producing doughs and baked products. The obtained results indicate that snacks made with 50% quinoa flour (g/100 g flour) and 75% chicory inulin (g/100 g high oleic sunflower oil) could be an interesting alternative for children as, in addition to offering a very interesting nutritional contribution, the energy intake from fat is reduced by 57%.
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Affiliation(s)
- Maria Eugenia Martín-Esparza
- Institute of Food Engineering for Development, Food Technology Department, Universitat Politècnica de València, 46022 Valencia, Spain;
| | - María Dolores Raigón
- Institute for the Preservation and Improvement of Valencian Agro-Diversity, Food Chemistry Department, Universitat Politècnica de València, 46022 Valencia, Spain; (M.D.R.); (M.D.G.-M.)
| | - María Dolores García-Martínez
- Institute for the Preservation and Improvement of Valencian Agro-Diversity, Food Chemistry Department, Universitat Politècnica de València, 46022 Valencia, Spain; (M.D.R.); (M.D.G.-M.)
| | - Ana Albors
- Institute of Food Engineering for Development, Food Technology Department, Universitat Politècnica de València, 46022 Valencia, Spain;
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Dega V, Barbhai MD. Exploring the underutilized novel foods and starches for formulation of low glycemic therapeutic foods: a review. Front Nutr 2023; 10:1162462. [PMID: 37153914 PMCID: PMC10160467 DOI: 10.3389/fnut.2023.1162462] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Accepted: 03/27/2023] [Indexed: 05/10/2023] Open
Abstract
Rising incidences of life-style disorders like obesity, diabetes and cardiovascular diseases are a matter of concern coupled with escalated consumption of highly refined and high energy foods with low nutrient density. Food choices of consumers have witnessed significant changes globally with rising preference to highly processed palatable foods. Thus, it calls food scientists, researchers and nutritionists' attention towards developing and promoting pleasant-tasting yet healthy foods with added nutritional benefits. This review highlights selected underutilized and novel ingredients from different food sources and their by-products that are gaining popularity because of their nutrient density, that can be employed to improve the nutritional quality of conventionally available empty-calorie foods. It also emphasizes on the therapeutic benefits of foods developed from these understudied grains, nuts, processing by-products of grains, fruits- and vegetable-byproducts and nutraceutical starches. This review aims to draw attention of food scientists and industrialists towards popularizing the utilization of these unconventional, yet nutrient rich foods sources in improving the nutritional profile of the conventional foods lacking in nutrient density.
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Rumler R, Bender D, Schoenlechner R. Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains. PLANTS (BASEL, SWITZERLAND) 2023; 12:492. [PMID: 36771581 PMCID: PMC9919387 DOI: 10.3390/plants12030492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 01/18/2023] [Accepted: 01/19/2023] [Indexed: 06/18/2023]
Abstract
Due to the effect of climate change, wheat flour qualities with extremely high dough extensibility or dough strength are becoming more common, which impairs the production of selected wheat products such as pastries. The aim of this study was to investigate the effect of sorghum, millet, amaranth, or buckwheat addition to such a strong gluten common wheat flour (Triticum aestivum) on its rheological and baking properties. Raw materials were analyzed chemically (ash, protein, fat, starch, total dietary fiber) and physically (water absorption index, water solubility index, and pasting properties). Selected rheological analyses (Farinograph® and Extensograph®) were carried out on wheat blends, including up to 30% alternative grains. The baking properties of the blends were evaluated on standard bread and sweet milk bread recipes. Results showed that low amounts (5%) of sorghum and millet improved the dough stability of the high-gluten wheat flour. For optimum dough extensibility, additions of 30% sorghum, 15% millet, or 20% amaranth were needed. The use of gluten-free grains increased bread volume and decreased crumb firmness of the sweet milk breads when added at lower levels (5-15%, depending on the grain). In conclusion, cereal blending is a supportive tool to mitigate the effects of ongoing climate change and can enhance biodiversity and nutrition.
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Yaver E. Nutritional and textural properties and antioxidant activity of breads prepared from immature, mature, germinated, fermented and black chickpea flours. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:7164-7171. [PMID: 35726896 DOI: 10.1002/jsfa.12082] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/14/2022] [Accepted: 06/21/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Chickpea is a rich source of proteins with well-balanced amino acids, dietary fibers, vitamins, minerals and phytochemicals. In the present study, immature, mature, germinated, fermented and black chickpea flours at a 20% ratio were used in breadmaking to reduce the glycemic index and enhance nutritive value. The effects of chickpea flours on the physical, chemical and textural characteristics, as well as the antioxidant properties and in vitro glycemic index of bread were compared. RESULTS Compared to the control (100% wheat bread), the inclusion of chickpea flours at a 20% ratio generally showed greater ash, fat and protein contents in bread. The use of immature, germinated and fermented chickpea flours in bread elicited a lower phytic acid concentration than that of bread containing mature and black chickpea flours. On the other hand, the inclusion of immature and germinated chickpea flours presented the highest total phenolic content in bread. Moreover, in vitro glycemic index values of loaves made with chickpea flours were markedly lower (at least 11%) compared to the control. The specific volume values of bread samples formulated with chickpea flours (except for fermented chickpea flour) were similar (P > 0.05) to each other. Bread samples containing immature and germinated chickpea flours exhibited lower hardness and chewiness than those of other samples containing chickpea flours. CONCLUSION The findings showed that immature, germinated and black chickpea flours are a good alternative to mature chickpea flour with respect to producing healthy bread. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Elif Yaver
- Department of Food Engineering, Engineering Faculty, Necmettin Erbakan University, Konya, Turkey
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Di Cairano M, Tchuenbou-Magaia FL, Condelli N, Cela N, Ojo CC, Radecka I, Dunmore S, Galgano F. Glycaemic Index of Gluten-Free Biscuits with Resistant Starch and Sucrose Replacers: An In Vivo and In Vitro Comparative Study. Foods 2022; 11:3253. [PMID: 37431001 PMCID: PMC9601495 DOI: 10.3390/foods11203253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 10/09/2022] [Accepted: 10/13/2022] [Indexed: 12/05/2022] Open
Abstract
The glycaemic index (GI) is used to demonstrate the tendency of foods to increase blood glucose and is thus an important characteristic of newly formulated foods to tackle the rising prevalence of diabetics and associated diseases. The GI of gluten-free biscuits formulated with alternate flours, resistant starch and sucrose replacers was determined using in vivo methods with human subjects. The relationship between in vivo GI values and the predicted glycaemic index (pGI) from the in vitro digestibility-based protocols, generally used by researchers, was established. The in vivo data showed a gradual reduction in GI with increased levels of sucrose substitution by maltitol and inulin with biscuits where sucrose was fully replaced, showing the lowest GI of 33. The correlation between the GI and pGI was food formulation-dependent, even though GI values were lower than the reported pGI. Applying a correction factor to pGI tend to close the gap between the GI and pGI for some formulations but also causes an underestimation of GI for other samples. The results thus suggest that it may not be appropriate to use pGI data to classify food products according to their GI.
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Affiliation(s)
- Maria Di Cairano
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, Viale Dell’Ateneo Lucano 10, 85100 Potenza, Italy
| | - Fideline Laure Tchuenbou-Magaia
- Division of Chemical Engineering, School of Engineering, Computing and Mathematical Sciences, University of Wolverhampton, Wolverhampton WV1 1LY, UK
| | - Nicola Condelli
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, Viale Dell’Ateneo Lucano 10, 85100 Potenza, Italy
| | - Nazarena Cela
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, Viale Dell’Ateneo Lucano 10, 85100 Potenza, Italy
| | - Constance Chizoma Ojo
- Division of Chemical Engineering, School of Engineering, Computing and Mathematical Sciences, University of Wolverhampton, Wolverhampton WV1 1LY, UK
| | - Iza Radecka
- School of Science, Faculty of Science and Engineering, University of Wolverhampton, Wolverhampton WV1 1LY, UK
| | - Simon Dunmore
- School of Science, Faculty of Science and Engineering, University of Wolverhampton, Wolverhampton WV1 1LY, UK
| | - Fernanda Galgano
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, Viale Dell’Ateneo Lucano 10, 85100 Potenza, Italy
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The Role of Amaranth, Quinoa, and Millets for the Development of Healthy, Sustainable Food Products-A Concise Review. Foods 2022; 11:foods11162442. [PMID: 36010444 PMCID: PMC9407507 DOI: 10.3390/foods11162442] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/09/2022] [Accepted: 08/11/2022] [Indexed: 01/08/2023] Open
Abstract
The selection of sustainable crops adaptable to the rapidly changing environment, which also cater to the dietary needs of the growing population, is a primary challenge in meeting food security. Grains from ancient crops such as amaranth, quinoa, and millets are positioned to address this challenge and hence have gained dietary predominance among cereals and pseudocereals due to their nutritional value and energy efficiency. From a nutritional perspective, they are recognized for their complete protein, phenolic compounds and flavonoids, prebiotic fibers, and essential micronutrients, including minerals and vitamins. Bioactive peptides from their proteins have shown antihypertensive, antidiabetic, antioxidant, and anticancer properties. The nutritional diversity of these grains makes them a preferred choice over traditional cereals for developing healthy, sustainable food products such as plant-based dairy, vegan meats, and gluten-free products. With growing consumer awareness about sustainability and health, the categories mentioned above are transitioning from ‘emerging’ to ‘mainstream’; however, there is still a significant need to include such healthy grains to fulfill the nutritional gap. This review article emphasizes the health benefits of amaranth, quinoa, and millet grains and discusses the recent research progress in understanding their application in new sustainable food categories. The challenges associated with their incorporation into novel foods and future research directions are also provided.
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Guan C, Long X, Long Z, Lin Q, Liu C. Legumes flour: A review of the nutritional properties, physiological functions, and application in extruded rice products. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Chunmin Guan
- National Engineering Research Center for Rice and By‐product Deep Processing, School of Food Science and Engineering Central South University of Forestry and Technology Changsha 410004 China
| | - Xinkang Long
- National Engineering Research Center for Rice and By‐product Deep Processing, School of Food Science and Engineering Central South University of Forestry and Technology Changsha 410004 China
| | - Zhao Long
- National Engineering Research Center for Rice and By‐product Deep Processing, School of Food Science and Engineering Central South University of Forestry and Technology Changsha 410004 China
| | - Qinlu Lin
- National Engineering Research Center for Rice and By‐product Deep Processing, School of Food Science and Engineering Central South University of Forestry and Technology Changsha 410004 China
| | - Chun Liu
- National Engineering Research Center for Rice and By‐product Deep Processing, School of Food Science and Engineering Central South University of Forestry and Technology Changsha 410004 China
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Punia Bangar S, Sharma N, Singh A, Phimolsiripol Y, Brennan CS. Glycaemic response of pseudocereal‐based gluten‐free food products: a review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15890] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences Clemson University Clemson 29634 USA
| | - Nitya Sharma
- Food Customization Research Lab Centre for Rural Development and Technology New Delhi 110016 India
| | - Arashdeep Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India
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13
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Sánchez‐Madrigal MÁ, Quintero‐Ramos A, Meléndez‐Pizarro CO, Soto‐Dagnino MA, Tobías‐Espinoza JL, Neder‐Suárez D, Paraguay‐Delgado F. Development of a blue maize pinole: Optimization of functional ingredients by a D‐optimal mixture design approach. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Miguel Ángel Sánchez‐Madrigal
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. Circuito Universitario s/n, Campus Universitario # 2 Chihuahua, Chihuahua, C.P. 31125 México
| | - Armando Quintero‐Ramos
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. Circuito Universitario s/n, Campus Universitario # 2 Chihuahua, Chihuahua, C.P. 31125 México
| | - Carmen O. Meléndez‐Pizarro
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. Circuito Universitario s/n, Campus Universitario # 2 Chihuahua, Chihuahua, C.P. 31125 México
| | - María Aurora Soto‐Dagnino
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. Circuito Universitario s/n, Campus Universitario # 2 Chihuahua, Chihuahua, C.P. 31125 México
| | - Jazmín L. Tobías‐Espinoza
- Universidad Autónoma de Chihuahua, Facultad de Enfermería y Nutriología. Circuito Universitario s/n, Campus Universidad # 2 Chihuahua, Chihuahua, C.P. 31125 México
| | - David Neder‐Suárez
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. Circuito Universitario s/n, Campus Universitario # 2 Chihuahua, Chihuahua, C.P. 31125 México
| | - Francisco Paraguay‐Delgado
- Centro de Investigación en Materiales Avanzados S. C. Avenida Miguel de Cervantes 120, Complejo Industrial Chihuahua Chihuahua, Chihuahua, C.P. 31109 México
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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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15
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Lu L, He C, Liu B, Wen Q, Xia S. Incorporation of chickpea flour into biscuits improves the physicochemical properties and in vitro starch digestibility. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113222] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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16
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Di Cairano M, Condelli N, Galgano F, Caruso MC. Experimental gluten‐free biscuits with underexploited flours versus commercial products: Preference pattern and sensory characterisation by Check All That Apply Questionnaire. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15188] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Maria Di Cairano
- Scuola di Scienze Agrarie Università degli Studi della Basilicata Alimentari, Forestali ed Ambientali, viale dell’Ateneo Lucano Potenza 10 – 85100 Italy
| | - Nicola Condelli
- Scuola di Scienze Agrarie Università degli Studi della Basilicata Alimentari, Forestali ed Ambientali, viale dell’Ateneo Lucano Potenza 10 – 85100 Italy
| | - Fernanda Galgano
- Scuola di Scienze Agrarie Università degli Studi della Basilicata Alimentari, Forestali ed Ambientali, viale dell’Ateneo Lucano Potenza 10 – 85100 Italy
| | - Marisa C. Caruso
- Scuola di Scienze Agrarie Università degli Studi della Basilicata Alimentari, Forestali ed Ambientali, viale dell’Ateneo Lucano Potenza 10 – 85100 Italy
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Liu L, Yang T, Yang J, Zhou Q, Wang X, Cai J, Huang M, Dai T, Cao W, Jiang D. Relationship of Starch Pasting Properties and Dough Rheology, and the Role of Starch in Determining Quality of Short Biscuit. FRONTIERS IN PLANT SCIENCE 2022; 13:829229. [PMID: 35419013 PMCID: PMC8996254 DOI: 10.3389/fpls.2022.829229] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Accepted: 02/22/2022] [Indexed: 06/01/2023]
Abstract
Starch plays an important role in food industry. In this study, three wheat cultivars with different protein contents were used to investigate the different ratios of starch addition on starch pasting properties, starch thermal performance, dough rheology, biscuit quality, and their relationships. Results showed that with the increase in starch content, gluten, protein and glutenin macropolymer (GMP), lactic acid solvent retention capacity (SRC), sucrose SRC, and onset temperature (To) decreased, while most pasting parameters and gelatinization enthalpy (ΔH) increased. Viscosity parameters were significantly negatively correlated with dough stability time, farinograph quality number (FQN), and sucrose SRC. Biscuit quality was improved by starch addition, indicated by lower thickness and hardness, higher diameter, spread ratio, and sensory score. Viscosity parameters were positively correlated to diameter, spread ratio, and sensory score of biscuit, while negatively correlated to hardness and thickness of biscuit. Image analysis showed that the crumbs of biscuit were improved as shown by bigger pores in the bottom side. The results provide useful information for the clarification of the role of starch in determining biscuit quality and the inter-relationships of flour, dough, and biscuit.
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Formulation of gluten-free biscuits with reduced glycaemic index: Focus on in vitro glucose release, physical and sensory properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112654] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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19
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Effect of soaking and germination treatments on nutritional, anti-nutritional, and bioactive properties of amaranth ( Amaranthus hypochondriacus L.), quinoa ( Chenopodium quinoa L.), and buckwheat ( Fagopyrum esculentum L.). Curr Res Food Sci 2021; 4:917-925. [PMID: 34927087 PMCID: PMC8646961 DOI: 10.1016/j.crfs.2021.11.019] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 11/11/2021] [Accepted: 11/26/2021] [Indexed: 11/29/2022] Open
Abstract
Pseudocereals have attracted the attention of nutritionists and food technologists due to their high nutritional value. In addition to their richness in nutritional and bioactive components, these are deficient in gluten and can serve as valuable food for persons suffering from gluten allergies. Processing treatments are considered an effective way to enhance the quality of food grains. Soaking and germination are traditional and most effective treatments for enhancing the nutritional and bioactive potential as well as reducing the anti-nutritional components in food grains. This study reflects the effect of soaking and germination treatments on nutritional, bioactive, and anti-nutritional characteristics of pseudocereals. There was a significant (p ≤ 0.05) increase in nutritional and bioactive components such as crude fiber, crude protein, phenolic components, antioxidant activity, and mineral content but reduced the anti-nutrients such as tannin and phytic acid. In amaranth, there was a significant increase (p ≤ 0.05) of 7.01, 74.67, 126.62, and 87.47% in crude protein, crude fiber, phenolic content, and antioxidant activity but significant (p ≤ 0.05) reduction of 32.30% and 29.57% in tannin and phytic acid contents, respectively. Similar changes in values of crude proteins, crude fiber, phenolic content, and antioxidant activity were observed in buckwheat and quinoa. While the anti-nutritional components such as tannin and phytic acid decreased by 59.91 and 17.42%, in buckwheat and 27.08% and 47.57%, in quinoa, respectively. Therefore, soaking and germination proved to be excellent techniques to minimize the anti-nutritional component and enhance the nutritional, bioactive, and antioxidant potential of these underutilized grains. Pseudocereals were found to be a rich source of nutritional and bioactive components. Processing treatments (soaking and germination) were found effective in improving the nutritional as well as bioactive components. The anti-nutrients such as tannin and phytic acid contents decreased significantly thereby enhancing the nutritional potential of these underutilized grains.
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Effects of Dry Heat Treatment and Milling on Sorghum Chemical Composition, Functional and Molecular Characteristics. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112411881] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
This study aimed to highlight the effects of grains dry heat treatment, flour particle size and variety on sorghum flour nutritional, functional, and molecular characteristics. The results obtained showed that dry heat treatment led to fat, fiber and water absorption capacity increase, while the moisture, protein, ash, water retention capacity, solubility index, foaming capacity, and FT-IR absorption bands characteristic to phytic acids decreased with temperature applied raised. Particle size reduction determined lower protein, solubility index, and emulsifying activity and higher fat content, oil absorption capacity, swelling power, and foaming capacity. White sorghum flour fractions presented lower protein content, except when they were treated at 140 °C, lower carbohydrates and fibers and higher fat content compared to those made of red sorghum. Moderate significant correlations (p < 0.05) were observed between some of the functional properties and proximate composition of flours. Thus, both dry heat treatment conditions and particle size exerted significant influences of sorghum flour chemical and functional properties. These results showed the importance of particle size and dry heat treatment on sorghum flours functionality, being helpful for further optimizations and choices for bakery products use.
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Bender D, Schönlechner R. Recent developments and knowledge in pseudocereals including technological aspects. ACTA ALIMENTARIA 2021. [DOI: 10.1556/066.2021.00136] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
Amaranth, buckwheat, quinoa, and less known, canihua are the most important pseudocereals. Their high nutritional value is well recognized and they are increasingly used for the development of a wide range of starch-based foods, which has been fostered by intensified research data performed in recent years. In addition to health driven motivations, also environmental aspects like the ongoing climate change are an important stimulus to increase agricultural biodiversity again. As pseudocereals are botanically classified as dicotyledonous plants their chemical, physical and processing properties differ significantly from the monocotyledonous cereals. Most important factors that need to be addressed for processing is their smaller seed kernel size, their specific starch structure and granule architecture, their gluten-free protein, but also their dietary fibre and secondary plant metabolites composition. This review gives a condensed overview of the recent developments and gained knowledge with special attention to the technological and food processing aspects of these pseudocereals.
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Affiliation(s)
- D. Bender
- Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190, Vienna, Austria
| | - R. Schönlechner
- Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190, Vienna, Austria
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Homem RV, Proserpio C, Cattaneo C, Rockett FC, Schmidt HDO, Komeroski MR, Rios ADO, Pagliarini E, Oliveira VRD. New opportunities for gluten‐free diet:teff (
Eragrostis tef
) as fibre source in baking products. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15395] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Raísa V. Homem
- Post graduation Program in Food, Nutrition and Health (PPGANS) Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400 ‐ Santa Cecília Porto Alegre 90035‐002 Brazil
| | - Cristina Proserpio
- Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milan 20133 Italy
| | - Camilla Cattaneo
- Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milan 20133 Italy
| | - Fernanda C. Rockett
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Bento Gonçalves Avenue, 9500, Prédio 43.212, Campus do Vale Porto Alegre 91501‐970 Brazil
| | - Helena de O. Schmidt
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Bento Gonçalves Avenue, 9500, Prédio 43.212, Campus do Vale Porto Alegre 91501‐970 Brazil
| | - Marina R. Komeroski
- Post graduation Program in Food, Nutrition and Health (PPGANS) Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400 ‐ Santa Cecília Porto Alegre 90035‐002 Brazil
| | - Alessandro de O. Rios
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Bento Gonçalves Avenue, 9500, Prédio 43.212, Campus do Vale Porto Alegre 91501‐970 Brazil
| | - Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milan 20133 Italy
| | - Viviani Ruffo de Oliveira
- Post graduation Program in Food, Nutrition and Health (PPGANS) Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400 ‐ Santa Cecília Porto Alegre 90035‐002 Brazil
- Department of Nutrition Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400 ‐ Santa Cecília Porto Alegre 90035‐002 Brazil
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Romano A, Gallo V, Ferranti P, Masi P. Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.04.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Abstract
This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties. For all GF flours investigated, starch was the major component, except for gram, chickpea, and tiger nut flours with lower starch content (<45%), but higher fiber content (8.8–35.4%). The higher amount of calcium, magnesium, zinc, potassium, phosphorus, similar values for iron and lower content of sodium in gram, makes this flour a good alternative to chickpea or other GF flour to develop healthier food products. Amaranth flour had a high protein digestibility, while tiger nut and millet flours were less digestible. Gram, chickpea, quinoa, buckwheat, and oat flours fulfilled amino acids recommendation for daily adult intake showing no limiting amino acid. Total polyphenolic content and antioxidant capacity showed higher values for buckwheat, followed by quinoa and maize flours. Gram, chickpea, maize, and quinoa flours are good candidates to improve health conditions due to lower saturated fatty acid content. The findings of this study provide useful insights into GF flours and may contribute to the development of novel gluten-free products like bread, cookies, or pasta.
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Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02650-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
AbstractThe type and the amount of starch present in bakery products affect their glycaemic index. The control of glycaemic index in our diet can be relevant to reduce the risk of type 2 diabetes and heart diseases. The use of alternative flours to rice, maize, and their starches may improve the nutritional quality of gluten-free baked goods by reducing the glycaemic index. This work aimed at the formulation of satisfactory gluten-free biscuits by using underexploited flour mixes (from cereals, pseudocereals, and legumes), at the evaluation of their physical properties, starch digestibility and subsequent estimation of the glycaemic index. The presence of chickpea flour increased biscuit hardness and gluten-free flours darkened biscuit surface. The greatest differences in starch composition and its digestion were found between gluten-free samples and wheat-containing control. Experimental biscuits had also a lower predicted glycaemic index compared to commercial products, whereas experimental formulations presented similar values between each other. Consumers’ acceptance and sensory profiling by Check All That Apply questionnaire were carried out. All formulations but one were above the acceptance threshold (50); crumbliness and easiness to swallow were drivers of acceptance, whereas sandiness exerted a negative impact on liking score.
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