1
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Yan X, Luo S, Ye J, Liu C. Effect of starch degradation induced by extruded pregelatinization treatment on the quality of gluten-free brown rice bread. Int J Biol Macromol 2024; 272:132764. [PMID: 38821309 DOI: 10.1016/j.ijbiomac.2024.132764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 05/10/2024] [Accepted: 05/28/2024] [Indexed: 06/02/2024]
Abstract
There is considerable interest in preparing high-quality gluten-free bread. The effect of the molecular structure of extruded pregelatinization starch on the dough's rheological properties and the brown rice bread's quality was investigated. Extruded rice starch (ERS) was prepared with various added moisture contents of 20 % (ERS20), 30 % (ERS30), and 40 % (ERS40), respectively. ERS had smaller molecular weight and more short branched chains as the moisture content decreased. The dough elasticity and deformation resistance were improved with the ERS supplementation and in the order of ERS40 > ERS30 > ERS20 at the same level. Fortification with ERS improved the gluten-free brown rice bread quality. Compared to the control group, breadcrumbs supplemented with ERS20 at the 10 % level showed an increase in cell density from 17.87 cm-2 to 28.32 cm-2, a decrease in mean cell size from 1.22 mm2 to 0.81 mm2, and no significant change in cell area fraction. In addition, the specific volume increased from 1.50 cm3/g to 2.04 cm3/g, the hardness decreased from 14.34 N to 6.28 N, and the springiness increased from 0.56 to 0.74. The addition of extruded pregelatinization starches with smaller molecular weights and higher proportions of short chains is promising for preparing high-quality gluten-free bread.
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Affiliation(s)
- Xudong Yan
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation, Nanchang University, Nanchang 330200, China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation, Nanchang University, Nanchang 330200, China
| | - Jiangping Ye
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation, Nanchang University, Nanchang 330200, China.
| | - Chengmei Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation, Nanchang University, Nanchang 330200, China.
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2
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Di Renzo T, Trivisonno MC, Nazzaro S, Reale A, Messia MC. Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread. Foods 2024; 13:1382. [PMID: 38731756 PMCID: PMC11083858 DOI: 10.3390/foods13091382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Revised: 03/19/2024] [Accepted: 04/28/2024] [Indexed: 05/13/2024] Open
Abstract
The aim of this research was to optimize the production process of fermented gluten-free quinoa bread. To this end, the effect of different hydrocolloids on the technological, fermentative, and nutritional properties of quinoa-based gluten-free doughs and breads was evaluated. For this purpose, 3% of four different hydrocolloids (sodium alginate, k-carrageenan, xanthan gum, and hydroxypropyl methylcellulose (HPMC)) were used in gluten-free doughs composed of 50% quinoa flour, 20% rice flour, and 30% potato starch. The rheological and fermentative properties of the doughs were evaluated, as well as the chemical composition, specific volume, crust and crumb color, and alveolar structure profile of gluten-free breads. The results highlighted the differences in dough rheology during mixing and fermentation of the doughs. In particular, HPMC showed a good gas retention (93%) during the fermentation of quinoa dough by registering the highest maximum dough development height (Hm). The gluten-free quinoa breads obtained were characterized by significantly different quality parameters (p < 0.05). The use of 3% HPMC resulted in breads with the lowest baking loss, the highest volume, and the most open crumb structure.
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Affiliation(s)
- Tiziana Di Renzo
- Institute of Food Sciences, National Research Council (ISA-CNR), Via Roma 64, 83100 Avellino, Italy; (T.D.R.); (S.N.)
| | - Maria Carmela Trivisonno
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (M.C.T.); (M.C.M.)
| | - Stefania Nazzaro
- Institute of Food Sciences, National Research Council (ISA-CNR), Via Roma 64, 83100 Avellino, Italy; (T.D.R.); (S.N.)
| | - Anna Reale
- Institute of Food Sciences, National Research Council (ISA-CNR), Via Roma 64, 83100 Avellino, Italy; (T.D.R.); (S.N.)
| | - Maria Cristina Messia
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (M.C.T.); (M.C.M.)
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3
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Djordjević M, Djordjević M, Starowicz M, Krupa-Kozak U. Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints. Antioxidants (Basel) 2024; 13:142. [PMID: 38397740 PMCID: PMC10886132 DOI: 10.3390/antiox13020142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 01/20/2024] [Accepted: 01/22/2024] [Indexed: 02/25/2024] Open
Abstract
The recognized contribution of antioxidant compounds to overall health maintenance and spotted deficiencies in celiac patients' diets has driven more intensive research regarding antioxidant compounds' inclusion in gluten-free bread (GFB) production during the last decade. The presented review gathered information that provided insights into plant-based antioxidant sources which are applicable in GFB production through the resulting changes in the technological, sensory, and nutritional quality of the resulting antioxidant-enriched GFB. The influence of the bread-making process on the antioxidant compounds' content alteration and applied methods for their quantification in GFB matrices were also discussed, together with strategies for enhancing the antioxidant compounds' content, their bioaccessibility, and their bioavailability, highlighting the existing contradictions and constraints. The addition of plant-based antioxidant compounds generally improved the antioxidant content and activity of GFB, without a profound detrimental effect on its technological quality and sensory acceptability, and with the extent of the improvement being dependent on the source richness and the amount added. The determination of a pertinent amount and source of plant-based antioxidant material that will result in the production of GFB with desirable nutritional, sensory, and technological quality, as well as biological activity, remains a challenge to be combated by elucidation of the potential mechanism of action and by the standardization of quantification methods for antioxidant compounds.
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Affiliation(s)
- Marijana Djordjević
- Institute of Food Technology in Novi Sad, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Miljana Djordjević
- Institute of Food Technology in Novi Sad, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Małgorzata Starowicz
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Street, 10-748 Olsztyn, Poland; (M.S.); (U.K.-K.)
| | - Urszula Krupa-Kozak
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Street, 10-748 Olsztyn, Poland; (M.S.); (U.K.-K.)
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4
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Capriles VD, Valéria de Aguiar E, Garcia Dos Santos F, Fernández MEA, de Melo BG, Tagliapietra BL, Scarton M, Clerici MTPS, Conti AC. Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products. Food Res Int 2023; 173:113389. [PMID: 37803727 DOI: 10.1016/j.foodres.2023.113389] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/11/2023] [Accepted: 08/16/2023] [Indexed: 10/08/2023]
Abstract
Sensory and consumer research performs a pivotal role in gluten-free (GF) food research and development due to consumer dissatisfaction about currently available products, despite the continued growth of this market and promising research developments. Nowadays, almost half of the original articles about GF products include sensory analysis. A current overview is needed to help both food scientists and industry indentify current trends and forward-looking approaches. This current review has gathered information concerning sensory and consumer research for GF bakery and pasta products, from studies published in the last decade, and then discusses future challenges in the light of recent advances. Among the promising approaches, projective techniques that collect data using social media can provide quick, spontaneous and direct opinions from GF consumers. They can also be used to evaluate trends and cross-cultural or global insights. Participatory methods have highlighted the importance of label information and may further explore the behavior of GF consumers in more realistic environments, as well as to evaluate the intrinsic GF food factors in GF consumer opinions, emotions, behavior and choices. This review details current issues occurring in sensory analysis of GF products, which still need to be resolved. The combination of affective and analytical methods allows for a better characterization of the samples and such sensory analysis of GF products in the future could guide product development and quality control, overcoming technological, nutritional, and shelf-life issues.
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Affiliation(s)
- Vanessa Dias Capriles
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil.
| | - Etiene Valéria de Aguiar
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Fernanda Garcia Dos Santos
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Marión Elizabeth Aguilar Fernández
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Bruna Guedes de Melo
- University of Campinas (UNICAMP), School of Food Engineering, Department of Food Science and Nutrition, Campinas, SP, Brazil
| | - Bruna Lago Tagliapietra
- University of Campinas (UNICAMP), School of Food Engineering, Department of Food Science and Nutrition, Campinas, SP, Brazil
| | - Michele Scarton
- University of Campinas (UNICAMP), School of Food Engineering, Department of Food Science and Nutrition, Campinas, SP, Brazil
| | | | - Ana Carolina Conti
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (IBILCE), Department of Food Engineering and Technology, Rua Cristóvão Colombo, 2265, CEP 15054-000 São José do Rio Preto, SP, Brazil
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5
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Delarca Ruiz F, Aleman RS, Kazemzadeh Pournaki S, Sarmiento Madrid M, Muela A, Mendoza Y, Marcia Fuentes J, Prinyawiwatkul W, King JM. Development of Gluten-Free Bread Using Teosinte ( Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour. Foods 2023; 12:foods12112132. [PMID: 37297377 DOI: 10.3390/foods12112132] [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: 05/03/2023] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
Gluten-free bread is an important product that is under development using different sources, such as rice and starchy plants. Teosinte seeds are utilized by ethnic groups in Honduras to produce gluten-free flour to prepare traditional baked goods and beverages. The quality of gluten-free products could vary depending on flour properties, such as amylose content, particle size, and water absorption capacity. A good strategy for developing baked goods is to mix different cereal grain sources to optimize their physicochemical properties. As a result, the current study aimed to develop bread from novel flours including teosinte (TF), high-protein brown rice (BRF), and high-protein white rice (WRF). Breads were analyzed for hardness, specific volume, and color utilizing a Simplex-Centroid mixture design coupled with the desirability function. Pasting, and rheological characteristics of the flours, were also analyzed. For flour characteristics, TF addition to BRF or WRF decreased the peak, trough, breakdown, setback, and final viscosities, which would result in a more stable bread and decrease the flow index of rice flour dispersions. BRF and WRF had similar pasting properties, except that BRF had a lower breakdown viscosity. For bread characteristics, TF addition to BRF or WRF increased the specific volume and hardness of the bread compared to rice flour alone. L* of the crust and crumb a* values were increased with greater TF in the mixture, whereas TF decreased the crust a*and b* values and crumb L* values when mixed with BRF or WRF compared to rice flours alone. WRF and BRF were similar in crumb color (L* and a*), except that BRF had greater crumb yellowness (b*). Teosinte flour can be used in combination with rice flour to produce bread with good quality.
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Affiliation(s)
- Franklin Delarca Ruiz
- Faculty of Technological Sciences, Universidad Nacional de Agricultura, Catacamas 16201, Honduras
| | - Ricardo S Aleman
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
| | | | | | - Andrea Muela
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
| | - Yeimi Mendoza
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
| | - Jhunior Marcia Fuentes
- Faculty of Technological Sciences, Universidad Nacional de Agricultura, Catacamas 16201, Honduras
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
| | - Joan M King
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
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6
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Gkountenoudi-Eskitzi I, Kotsiou K, Irakli MN, Lazaridis A, Biliaderis CG, Lazaridou A. In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads. Food Res Int 2023; 166:112579. [PMID: 36914342 DOI: 10.1016/j.foodres.2023.112579] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 12/30/2022] [Accepted: 02/03/2023] [Indexed: 02/10/2023]
Abstract
Gluten-free (GF) breads, based on rice flour and corn starch (50:50), were fortified with a mixture of acorn flour (ACF) - chickpea flour (CPF) at 30% substitution level of corn starch (i.e., rice flour:corn starch:ACF-CPF 50:20:30) using different flour blends of ACF:CPF at weight ratios of 5:25, 7.5:22.5, 12.5:17.5, and 20:10 in order to improve the nutritional quality and antioxidant potential as well as the glycemic responses of the GF breads; a control GF bread with rice flour:corn starch 50:50 ratio was also prepared. ACF was richer in total phenolic content than CPF, whereas CPF was characterized by higher amounts of total tocopherols and lutein compared to ACF. For both ACF and CPF as well as the fortified breads, the most abundant phenolic compounds were gallic (GA) and ellagic (ELLA) acids as found by HPLC-DAD analysis, while a hydrolysable tannin, valoneic acid dilactone, was also identified and quantified by HPLC-DAD-ESI-MS in high amount in the ACF-GF bread having the highest level of ACF (ACF:CPF 20:10), even though it seemed to decompose during breadmaking, possibly into GA and ELLA. Therefore, the inclusion of these two raw materials as ingredients in GF bread formulations resulted in baked products with enhanced concentrations of such bioactive compounds and higher antioxidant activities, as indicated by three different assays (DPPH, ABTS and FRAP). The extent of glucose release, as evaluated by an in vitro enzymic assay, was negatively correlated (r = -0.96; p = 0.005) with the level of added ACF, and was significantly reduced for all ACF-CPF fortified products when compared with their non-fortified GF counterpart. Furthermore, the GF bread containing a flour mixture of ACP:CPF at a weight ratio of 7.5:22.5, was subjected to an in vivo intervention protocol to assess the glycemic response when consumed by 12 healthy volunteers; in this case, white wheat bread was used as reference food. The glycemic index (GI) of the fortified bread was significantly lower compared to the control GF bread (97.4 versus 159.2, respectively), which along with its lower amount of available carbohydrates and the higher level of dietary fibers, resulted in a significantly reduced glycemic load (7.8 versus 18.8 g per serving of 30 g). The present findings underlined the effectiveness of acorn and chickpea flours in improving the nutritional quality and glycemic responses of fortified GF breads with these flours.
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Affiliation(s)
- Ippolyti Gkountenoudi-Eskitzi
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece
| | - Kali Kotsiou
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece
| | - Maria N Irakli
- Hellenic Agricultural Organization 'Dimitra', Institute of Plant Breeding and Genetic Resources, Thermi 570 01, Greece
| | - Antonios Lazaridis
- 3rd Department of Internal Medicine, Aristotle University of Thessaloniki, Papageorgiou General Hospital, Thessaloniki, Greece
| | - Costas G Biliaderis
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece
| | - Athina Lazaridou
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece.
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7
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Li J, Hu S, Xu M, Min F, Yu T, Yuan J, Gao J, Chen H, Wu Y. Elm ( Ulmus pumila L.) bark flour as a gluten substitute in gluten-free whole foxtail millet bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1163-1174. [PMID: 36908347 PMCID: PMC9998822 DOI: 10.1007/s13197-023-05670-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/27/2022] [Accepted: 01/12/2023] [Indexed: 01/28/2023]
Abstract
Elm bark (Ulmus pumila L.) flour is a nutritious and sustainable edible material for developing the macromolecular network in the food matrix. In this study, the effects of Elm bark flour and water addition on technological and sensory characteristics of gluten-free whole foxtail millet bread were investigated. Structural analysis methods such as SEM, X-ray diffraction, and FTIR were used to supplement the rheological properties and baking quality. Results showed that Elm bark flour improved gelatinization characteristics and rheological properties (tanδ < 1) of gluten-free dough. Moreover, the porous and network structure of gluten-free bread was observed by image analysis and further confirmed by Fourier transform infrared spectroscopy and X-Ray diffraction, endowing higher specific volume (1.98 ± 0.13 cm3/g), and a decrease hardness from 97.43 to 11.56 N. Additionally, with the incorporation of Elm bark flour-water combination, specific volume (2.15 ± 0.09 cm3/g) and hardness (6.83 ± 0.50 N) were further optimized. Combined with the results of rheological properties and bread structure, Elm bark flour at 15% ratio and water addition at 120% level exhibited the most potent improvement of gluten-free bread. These results might contribute to the potential utilization of Elm bark flour as the sustainable resource in gluten-free products. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05670-x.
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Affiliation(s)
- Jingjing Li
- Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047 People’s Republic of China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 People’s Republic of China
- School of Food Science, Nanchang University, Nanchang, 330047 People’s Republic of China
| | - Shuai Hu
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200 People’s Republic of China
| | - Mengyu Xu
- Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047 People’s Republic of China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 People’s Republic of China
- School of Food Science, Nanchang University, Nanchang, 330047 People’s Republic of China
| | - Fangfang Min
- Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047 People’s Republic of China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 People’s Republic of China
- School of Food Science, Nanchang University, Nanchang, 330047 People’s Republic of China
| | - Tian Yu
- Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047 People’s Republic of China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 People’s Republic of China
- School of Food Science, Nanchang University, Nanchang, 330047 People’s Republic of China
| | - Juanli Yuan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 People’s Republic of China
- School of Pharmaceutical Science, Nanchang University, Nanchang, 330006 People’s Republic of China
| | - Jinyan Gao
- School of Food Science, Nanchang University, Nanchang, 330047 People’s Republic of China
| | - Hongbing Chen
- Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047 People’s Republic of China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 People’s Republic of China
| | - Yong Wu
- Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047 People’s Republic of China
- Jiangxi Provincial Key Laboratory of Interdisciplinary Science, Nanchang University, Nanchang, 330047 People’s Republic of China
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8
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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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9
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Graça C, Raymundo A, Sousa I. Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking. Front Nutr 2022; 9:934602. [PMID: 36407545 PMCID: PMC9672681 DOI: 10.3389/fnut.2022.934602] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Accepted: 09/16/2022] [Indexed: 08/13/2023] Open
Abstract
Gluten-free products are on today's agenda since they represent the most hastily growing segments in the market, representing an opportunity for food companies. Nevertheless, it is well-known that gluten is a crucial network structure in the wheat dough systems, which accounts for the overall desired technological features of the final bakery goods. Therefore, the absence of gluten negatively affects the characteristics of gluten-free bread, triggering a technological challenge in the manufacturing of products with resembled characteristics of wheat-derived counterparts. The search for new protein sources has been studied as an approach to circumvent the technological drawbacks of gluten removal. Dairy proteins are functional molecules that can likely be capable of building up a protein-network structure so that it would improve the technological properties of gluten-free products. In the present work, different levels of dairy product addition (10 and 20%, w/w) were used to supplement the gluten-free bread formulas, and the impact on dough rheology properties was well correlated to the bread technological quality parameters obtained. Linear correlations (R 2 > 0.904) between steady shear (viscosity) and oscillatory (elastic and viscous moduli) values of the dough rheology with bread quality parameters (volume and firmness) were obtained, suggesting that the bread quality improvements are proportional to the levels of dairies added. Likewise, strong linear correlations (R 2 > -0.910) between pasting properties parameters and bread staling rate supported the hypothesis that the dairies tested have a high potential to generate bread with a low staling rate, which is an advantage to extending the shelf-life. In short, results confirmed that the addition of both dairy products, as bakery ingredients, can constitute a technological advantage to improve the overall gluten-free bread quality.
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Affiliation(s)
- Carla Graça
- LEAF – Linking Landscape, Environment, Agriculture and Food Research Center of Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
- Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Anabela Raymundo
- LEAF – Linking Landscape, Environment, Agriculture and Food Research Center of Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
| | - Isabel Sousa
- LEAF – Linking Landscape, Environment, Agriculture and Food Research Center of Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
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10
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Riley IM, Nivelle MA, Ooms N, Delcour JA. The use of time domain 1 H NMR to study proton dynamics in starch-rich foods: A review. Compr Rev Food Sci Food Saf 2022; 21:4738-4775. [PMID: 36124883 DOI: 10.1111/1541-4337.13029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 06/30/2022] [Accepted: 07/31/2022] [Indexed: 01/28/2023]
Abstract
Starch is a major contributor to the carbohydrate portion of our diet. When it is present with water, it undergoes several transformations during heating and/or cooling making it an essential structure-forming component in starch-rich food systems (e.g., bread and cake). Time domain proton nuclear magnetic resonance (TD 1 H NMR) is a useful technique to study starch-water interactions by evaluation of molecular mobility and water distribution. The data obtained correspond to changes in starch structure and the state of water during or resulting from processing. When this technique was first applied to starch(-rich) foods, significant challenges were encountered during data interpretation of complex food systems (e.g., cake or biscuit) due to the presence of multiple constituents (proteins, carbohydrates, lipids, etc.). This article discusses the principles of TD 1 H NMR and the tools applied that improved characterization and interpretation of TD NMR data. More in particular, the major differences in proton distribution of various dough and cooked/baked food systems are examined. The application of variable-temperature TD 1 H NMR is also discussed as it demonstrates exceptional ability to elucidate the molecular dynamics of starch transitions (e.g., gelatinization, gelation) in dough/batter systems during heating/cooling. In conclusion, TD NMR is considered a valuable tool to understand the behavior of starch and water that relate to the characteristics and/or quality of starchy food products. Such insights are crucial for food product optimization and development in response to the needs of the food industry.
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Affiliation(s)
- Isabella M Riley
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Mieke A Nivelle
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Nand Ooms
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
- Biscuiterie Thijs, Herentals, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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11
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Megusar P, Stopar D, Poklar Ulrih N, Dogsa I, Prislan I. Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids. Polymers (Basel) 2022; 14:polym14163242. [PMID: 36015498 PMCID: PMC9415605 DOI: 10.3390/polym14163242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 07/22/2022] [Accepted: 07/26/2022] [Indexed: 12/05/2022] Open
Abstract
Obtaining good-quality gluten-free products represents a technological challenge; thus, it is important to understand how and why the addition of hydrocolloids influences the properties of starch-based products. To obtain insight into the physicochemical changes imparted by hydrocolloids on gluten-free dough, we prepared several suspensions with different corn starch/potato starch/hydroxpropyl methyl cellulose/xanthan gum/water ratios. Properties of the prepared samples were determined by differential scanning calorimetry and rheometry. Samples with different corn/potato starch ratios exhibited different thermal properties. Xanthan gum and HPMC (hydroxypropyl methyl cellulose) exhibited a strong influence on the rheological properties of the mixtures since they increased the viscosity and elasticity. HPMC and xanthan gum increased the temperature of starch gelatinization, as well as they increased the viscoelasticity of the starch model system. Although the two hydrocolloids affected the properties of starch mixtures in the same direction, the magnitude of their effects was different. Our results indicate that water availability, which plays a crucial role in the starch gelatinization process, could be modified by adding hydrocolloids such as, hydroxypropyl methyl cellulose and xanthan gum. By adding comparatively small amounts of the studied hydrocolloids to starch, one can achieve similar thermo-mechanical effects by the addition of gluten. Understanding these effects of hydrocolloids could contribute to the development of better quality gluten-free bread with optimized ingredient content.
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Affiliation(s)
- Polona Megusar
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia
| | - David Stopar
- Department of Microbiology, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia
| | - Natasa Poklar Ulrih
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia
| | - Iztok Dogsa
- Department of Microbiology, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia
- Correspondence: (I.D.); (I.P.)
| | - Iztok Prislan
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia
- Correspondence: (I.D.); (I.P.)
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12
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Shan S, Chen D, Federici E, Jones OG, Campanella OH. The effects of whey protein fibrils on the linear and non-linear rheological properties of a gluten-free dough. Front Nutr 2022; 9:909877. [PMID: 35967788 PMCID: PMC9372581 DOI: 10.3389/fnut.2022.909877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Accepted: 06/30/2022] [Indexed: 11/29/2022] Open
Abstract
The increasing awareness of the celiac disease, an autoimmune disorder caused by the consumption of products containing gluten, has led to a growing interest in the development of gluten-free bakery products. In this study, whey protein fibrils (WPFs) were incorporated to mimic the fibrous network of gluten. The rheological properties and microstructure of the developed gluten-free doughs were evaluated and compared with gluten doughs. Protein fibrils were prepared by heating a whey protein isolate (WPI) solution at 80°C in an acidic environment with low salt concentration, and then the fibril lengths were adjusted by leveling up the solution pH to 3.5 and 7. The dimensions of the fibrils were measured by atomic force microscopy (AFM). Rice and potato starches were mixed with fibrils, WPI, gluten, or without protein, to form different doughs for further investigation. Shear tests, including stress sweep, frequency sweep, and creep recovery, were performed to study the viscoelastic properties of doughs under small or large deformation. The strain-hardening properties of doughs under biaxial extension were studied by the lubricated squeezing flow method. The microstructure of the doughs was characterized by cryo-scanning electron microscopy (cryo-SEM). Compared with doughs prepared with WPI and no proteins, doughs incorporating fibrils showed comparable linear viscoelasticity to gluten dough tested with stress sweep, frequency sweep, and creep recovery in the linear viscoelastic region. More differences between the protein fibril doughs were revealed in the rheological properties in the non-linear region. Creep recovery parameters, such as compliance, elastic moduli during the creep, and recovery stages of gluten dough, were like those of WPF pH7 dough, but significantly different from those of the WPF pH3.5 dough. Strain-hardening properties were found in the WPF pH7 dough, although not in WPF pH3.5 dough. Microstructural characterization showed that both fibrils prepared with the different conditions formed a continuous protein phase for the improvement of dough cohesiveness, but the structure of the phase was different between the two fibrils. To summarize, whey protein fibril at pH 7 seemed to have the potential of being used as an ingredient with similar functions to gluten in gluten-free bakery products.
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Affiliation(s)
- Shengyue Shan
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States
| | - Da Chen
- Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, ID, United States
| | - Enrico Federici
- Department of Food Science, Purdue University, West Lafayette, IN, United States
| | - Owen G. Jones
- Department of Food Science, Purdue University, West Lafayette, IN, United States
- Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN, United States
| | - Osvaldo H. Campanella
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States
- Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN, United States
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13
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Nguyen YTH, Nguyen TMH, Hoa PN, Van Hung P. Incorporation of germinated mung bean flour with rice flour to enhance physical, nutritional and sensory quality of gluten‐free cookies. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15982] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yen Thi Hoang Nguyen
- Department of Food Technology, Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University in Ho Chi Minh City Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
- Institute of Biotechnology and Food Technology Industrial University of Ho Chi Minh City Ho Chi Minh City Vietnam
| | - Thi Mai Huong Nguyen
- Institute of Biotechnology and Food Technology Industrial University of Ho Chi Minh City Ho Chi Minh City Vietnam
| | - Phan Ngoc Hoa
- Department of Food Technology, Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University in Ho Chi Minh City Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
| | - Pham Van Hung
- Vietnam National University in Ho Chi Minh City Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
- Department of Food Technology International University Quarter 6, Ling Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
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14
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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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Lin S. Dietary fiber in bakery products: Source, processing, and function. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:37-100. [PMID: 35595397 DOI: 10.1016/bs.afnr.2021.12.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Bakery products are prevalently consumed foods in the world, and they have been regarded as convenient dietary vehicles for delivering nutritive ingredients into people's diet, of which, dietary fiber (DF) is one of the most popular items. The food industry attempts to produce fiber-enriched bakery products with both increasing nutritional value and appealing palatability. As many new sources of DFs become available, and consumers are moving towards healthier diets, studies of using these DFs as functional ingredients in baked goods are becoming vast. Besides, the nutrition value of DF is commonly accepted, and many investigations have also revealed the health benefits of fiber-enriched bakery products. Thus, this chapter presents an overview of (1) trends in supplementation of DF from various sources, (2) impact of DF on dough processing, quality and physiological functionality of bakery products, and (3) technologies used to improve the compatibility of DF in bakery products.
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Affiliation(s)
- Suyun Lin
- Key Lab for Natural Products and Functional Foods of Jiangxi Province, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China.
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16
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Yeşil S, Levent H. The influence of fermented buckwheat, quinoa and amaranth flour on gluten-free bread quality. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113301] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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17
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Aguiar EV, Santos FG, Faggian L, da Silveira Araujo MB, Araújo VA, Conti AC, Capriles VD. An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour. Food Res Int 2022; 154:110999. [DOI: 10.1016/j.foodres.2022.110999] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 01/05/2022] [Accepted: 01/24/2022] [Indexed: 11/16/2022]
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18
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Mosca AC, Moretton M, Angelino D, Pellegrini N. Effect of presence of gluten and spreads on the oral processing behavior of breads. Food Chem 2022; 373:131615. [PMID: 34839974 DOI: 10.1016/j.foodchem.2021.131615] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 10/29/2021] [Accepted: 11/11/2021] [Indexed: 12/12/2022]
Abstract
Little is known about the oral processing behavior of gluten-free (GF) products. This study investigated the oral processing behavior of one commercial GF bread and one gluten-containing (GC) equivalent with and without spreads. Oral processing parameters were determined through video recording and the predominant texture attributes were accessed using a check-all-that-apply test. The GF bread was perceived crumbly, dry and sandy and had a longer eating duration than the GC bread, which was perceived soft, spongy, pasty and sticky. Results suggest that the structure of the GF bread was easily fragmented during mastication and a longer period in the mouth was required to prepare a cohesive bolus for swallowing. The addition of spreads increased softness perception but did not affect chewing behavior. Oral processing behavior of GF products should be further investigated to understand how eating rate, satiation responses and food intake can be modulated in GF products.
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Affiliation(s)
- Ana Carolina Mosca
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy
| | - Martina Moretton
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, Udine 33100, Italy
| | - Donato Angelino
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Balzarini 1, Teramo 64100, Italy
| | - Nicoletta Pellegrini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, Udine 33100, Italy.
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19
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Texture profile analysis and sensory evaluation of commercially available gluten-free bread samples. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03944-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractThe need for better quality gluten-free (GF) bread is constantly growing. This can be ascribed to the rising incidence of celiac disease or other gluten-associated allergies and the widespread incorrect public belief, that GF diet is healthier. Although there is a remarkable scientific interest shown to this topic, among the numerous studies only a few deals with commercially available products. The gap between research and commercial reality is already identified and communicated from a nutritional point of view, but up to date texture studies of commercial GF breads are underrepresented. In this study, 9 commercially available GF bread were compared to their wheat-based counterparts from texture and sensory viewpoints. Results showed that among GF loaves products, some performed significantly better at hardness and springiness attributes during the 4-day-long storage test compared to the wheat-based products. Two of GF cob breads performed significantly better or on the same level as the wheat-based cob regarding to hardness and cohesiveness during 3 days. Among sensorial properties mouth-feel, softness and smell were evaluated as significantly better or similarly for some GF versus wheat-based products. Two GF bread had more salty taste which reduced the flavor experience. Both the texture and sensory data of the storage test indicate that the quality of some GF bread products has significantly improved in the recent years; they stayed comparable with their wheat-based counterparts even for a 4-day-long storage period.
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20
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Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design. Foods 2022; 11:foods11060848. [PMID: 35327270 PMCID: PMC8954203 DOI: 10.3390/foods11060848] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 03/10/2022] [Accepted: 03/14/2022] [Indexed: 02/04/2023] Open
Abstract
The study aimed to define the ideal proportions of pseudocereal flours (PF) in sensory-accepted gluten-free bread (GFB) formulations. The characteristics of GFB developed with PF (amaranth, buckwheat, and quinoa) were verified through a mixture design and response surface methodology. Three simplex-centroid designs were studied to analyze the effects of each PF and their interactions with potato starch (PS), and rice flour (RF) on GFB’s physical and sensory characteristics, each design producing three single, three binary and six ternary GFB formulations. Results showed that using PF alone resulted in unacceptable GFB. However, the interactions between PF and RF improved the loaf specific volume and the crumb softness and also enhanced appearance, color, odor, texture, flavor, and overall liking. Moreover, the composite formulations prepared with 50% PF and 50% RF (flour basis) presented physical properties and acceptability scores like those of white GFB, prepared with 100% RF or a 50% RF + 50% PS blend (flour basis). Maximum proportions of PF to obtain well-accepted GFB (scores ≥7 for all evaluated attributes on a 10-cm hybrid hedonic scale) were defined at 60% for amaranth flour (AF), 85% for buckwheat flour (BF), and 82% for quinoa flour (QF) in blends with RF.
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21
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Kemski MM, Cottonaro A, Vittadini E, Vodovotz Y. Development of Gluten‐Free Muffins made from Breadfruit and Unripe Plantain Flours. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Megan M. Kemski
- Abbott Nutrition Columbus USA
- Department of Food Science and Technology The Ohio State University Columbus USA
| | - Aurora Cottonaro
- Department of Food Science and Technology The Ohio State University Columbus USA
- Department of Food and Drugs University of Parma Parma Italy
| | - Elena Vittadini
- School of Biosciences and Veterinary Medicine University of Camerino Camerino Italy
| | - Yael Vodovotz
- Department of Food Science and Technology The Ohio State University Columbus USA
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22
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Delving into the Role of Dietary Fiber in Gluten-Free Bread Formulations: Integrating Fundamental Rheological, Technological, Sensory, and Nutritional Aspects. POLYSACCHARIDES 2021. [DOI: 10.3390/polysaccharides3010003] [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] Open
Abstract
The evidenced relevance of dietary fibers (DF) as functional ingredients shifted the research focus towards their incorporation into gluten-free (GF) bread, aiming to attain the DF contents required for the manifestation of health benefits. Numerous studies addressing the inclusion of DF from diverse sources rendered useful information regarding the role of DF in GF batter’s rheological properties, as well as the end product’s technological and nutritional qualities. The presented comprehensive review aspires to provide insight into the changes in fiber-enriched GF batter’s fundamental rheological properties, and technological, sensory, and nutritional GF bread quality from the insoluble and soluble DF (IDF and SDF) perspective. Different mechanisms for understanding IDF and SDF action on GF batter and bread were discussed. In general, IDF and SDF can enhance, but also diminish, the properties of GF batter and bread, depending on their addition level and the presence of available water in the GF system. However, it was seen that SDF addition provides a more homogenous GF batter structure, leading to bread with higher volumes and softer crumb, compared to IDF. The sensory properties of fiber-enriched GF breads were acceptable in most cases when the inclusion level was up to 7 g/100 g, regardless of the fiber type, enabling the labeling of the bread as a source of fiber.
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23
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Moss R, McSweeney MB. Effect of quinoa, chia and millet addition on consumer acceptability of gluten‐free bread. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15509] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Rachael Moss
- School of Nutrition and Dietetics Acadia University 15 University Ave Wolfville NS B4P 2R6 Canada
| | - Matthew B. McSweeney
- School of Nutrition and Dietetics Acadia University 15 University Ave Wolfville NS B4P 2R6 Canada
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24
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Culetu A, Duta DE, Papageorgiou M, Varzakas T. The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index. Foods 2021; 10:foods10123121. [PMID: 34945672 PMCID: PMC8701227 DOI: 10.3390/foods10123121] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Revised: 12/03/2021] [Accepted: 12/13/2021] [Indexed: 11/25/2022] Open
Abstract
Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread texture, appearance and stability. Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter. Besides their advantages for the technological properties of the GF bread, hydrocolloids addition may impact the glycemic index (GI) of the final product, thus answering the demand of people requiring products with low GI. This review deals with the application of hydrocolloids in GF bread and pasta with a focus on their effect on dough rheology, bread hardness, specific volume, staling and GI.
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Affiliation(s)
- Alina Culetu
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania; (A.C.); (D.E.D.)
| | - Denisa Eglantina Duta
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania; (A.C.); (D.E.D.)
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece;
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece
- Correspondence: ; Tel.: +30-2721045279
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25
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Aguiar EV, Santos FG, Centeno ACLS, Capriles VD. Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability. Food Res Int 2021; 150:110762. [PMID: 34865780 DOI: 10.1016/j.foodres.2021.110762] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 10/09/2021] [Accepted: 10/15/2021] [Indexed: 10/20/2022]
Abstract
This study describes the use of the Mixture Design for simultaneals to improve the physical properties and acceptability of gluten-free bread (GFB) based on whole pseudocereals flour, as well as to define dough and bread instrumental predictors of the sensory quality of GFB. Three simplex-centroid designs were used to study the effects of each pseudocereal flour (amaranth - AF, buckwheat - BF, and quinoa - QF) blended with rice flour (RF) and potato starch (PS) on dough and bread properties. A total of 30 GFB formulations were produced and evaluated. Results reveal relationships between dough Mixolab parameters, such as C3 and C4, related to gelatinization and starch stability, with crumb moisture and firmness of GFB formulation, in which higher values of these parameters related to higher acceptability scores (>7 on a 10 cm hydroid hedonic scale). However, higher values of the secondary parameter C3-C4 was related to lower loaf-specific volume, impairing appearance and texture acceptability, as well as overall liking. The interaction effects between pseudocereal flour and RF increases dough consistency, bread volume, softness, and acceptability. Blends of 50% AF, BF, or QF with 50% RF results in GFB with high acceptability (overall liking of 8). The maximum pseudocereal proportions to obtain acceptable GFB (scores ≥ 7 for appearance, color, odor, texture, flavor acceptability and overall liking) were 60% AF, 85% BF, and 82% QF blended with RF. The combination of instrumental and sensory methods was useful to identify parameters capable of predicting the GFB quality, which may be useful for food scientists and producers to face the challenges regarding the development of healthier and better quality GFB to meet consumer needs.
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Affiliation(s)
- Etiene V Aguiar
- Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Fernanda G Santos
- Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Ana Carolina L S Centeno
- Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Vanessa D Capriles
- Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil.
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26
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Santos FG, Fratelli C, Muniz DG, Capriles VD. The impact of dough hydration level on gluten-free bread quality: A case study with chickpea flour. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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27
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Filipčev B, Pojić M, Šimurina O, Mišan A, Mandić A. Psyllium as an improver in gluten-free breads: Effect on volume, crumb texture, moisture binding and staling kinetics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112156] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Kaplan M, Yüksel F, Karaman K. In vitro glycemic index, antioxidant capacity and some physicochemical characteristics of deep-fried sorghum based gluten free chips. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3725-3733. [PMID: 34471296 DOI: 10.1007/s13197-020-04830-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 09/25/2020] [Indexed: 10/23/2022]
Abstract
In this study, deep fried gluten free chips were manufactured using sorghum flour at different concentrations (5, 20, 35 and 50 g/100 g) and in vitro glycemic index, total antioxidant capacity and some physicochemical characteristics (dry matter, ash, oil, protein and color) and overall acceptability of the samples were investigated. Protein, oil and total dietary fiber levels of the samples ranged between 5.39-8.28, 23.58-29.10 and 5.59-6.60 g/100 g, respectively and increase in sorghum flour level resulted in an increase in these studied quality parameters of the chips samples. Ferric reducing antioxidant activity and DPPH radical scavenging performance were affected positively by the addition of sorghum flour. Total starch hydrolysis index and estimated glycemic index values were affected by the sorghum flour addition negatively due to the increased total dietary fiber content of the chips samples. All chips samples enriched with sorghum flour showed similar overall acceptability and increased sorghum concentration decreased the preference scores slightly. All these results could be considered for the manufacturing of the gluten free deep fried sorghum based chips samples.
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Affiliation(s)
- Mahmut Kaplan
- Department of Field Crops, Faculty of Agriculture, Erciyes University, Kayseri, Turkey
| | - Ferhat Yüksel
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gümüşhane University, Gümüşhane, Turkey.,Department of Nutrition and Dietetics, Nigde Omer Halisdemir University, Bor, Nigde Turkey
| | - Kevser Karaman
- Department of Agricultural Biotechnology, Faculty of Agriculture, Erciyes University, Kayseri, Turkey
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Goddard L, Begovich L, Tokic I, Clegg ME, Thondre PS. Gluten-free diet intervention reduces thiamine intake in two weeks, increases glycaemic response and decreases body weight in four weeks, with no long term nutritional deficiencies. Int J Food Sci Nutr 2021; 73:367-377. [PMID: 34583628 DOI: 10.1080/09637486.2021.1980865] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
This research investigated the effects of gluten free diet (GFD) on nutritional intake, glycaemic and insulin response. In a cross-sectional study, participants who consumed gluten-containing diet (GCD; n = 11) and GFD (n = 11) completed a food diary, blood glucose and insulin measurements. In a pre-post intervention study (n = 11), glycaemic and insulin responses were tested before and after four weeks of a GFD. Food intake was recorded before and after two weeks. No significant differences in nutrient intake, glycaemic or insulin responses were found in the cross-sectional study. In the intervention study, there was a significant reduction in body weight (p = .007) and body mass index (BMI) (p = .004) after four weeks and lower thiamine intake (p = .021) after two weeks of GFD. Glycaemic response was significantly higher (p < .05) following GFD with no differences in insulin response. These differences were not evident if GFD was followed for a longer period, possibly due to improved food choices.
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Affiliation(s)
- Lucy Goddard
- Department of Sport, Health Sciences and Social Work, Faculty of Health and Life Sciences, Oxford Brookes University, Oxford, UK
| | - Lina Begovich
- Department of Sport, Health Sciences and Social Work, Faculty of Health and Life Sciences, Oxford Brookes University, Oxford, UK
| | - Iva Tokic
- Department of Sport, Health Sciences and Social Work, Faculty of Health and Life Sciences, Oxford Brookes University, Oxford, UK
| | - Miriam E Clegg
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, UK
| | - Pariyarath Sangeetha Thondre
- Department of Sport, Health Sciences and Social Work, Faculty of Health and Life Sciences, Oxford Brookes University, Oxford, UK
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Genevois CE, Grenóvero MS, de Escalada Pla MF. Use of different proportions of rice milling fractions as strategy for improving quality parameters and nutritional profile of gluten-free bread. Journal of Food Science and Technology 2021; 58:3913-3923. [PMID: 34471315 DOI: 10.1007/s13197-020-04852-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/16/2020] [Accepted: 10/08/2020] [Indexed: 12/19/2022]
Abstract
The growing consumer exigency and the lack of gluten-free (GF) bakery products with good technological and nutritional characteristics in the market have increase the need of researching in this area. Few studies have analysed the simultaneous influence of different flour fractions from rice dry milling to formulate GF bread and its effects on rheology and product quality. The aim of this study was to characterize the chemical and physical properties of rice milling fractions (flour, coarse, bran); and to evaluate the effect of these fractions on rheology, and quality of GF bread. High fibre content (31.5%) and good hydration and functional properties demonstrated the suitability of bran for food development. A mixture design with three components was used. Pasting parameters, bread specific volume (BSV), firmness and colour intensity (Chr) responses were fitted to linear and quadratic polynomial models. The presence of bran in the blends reduced almost all pasting parameters. The optimal mixture proportion was flour:coarse:bran (45:35:20), presenting a BSV 1.7 ± 0.1 cm3/g; firmness 0.23 ± 0.01 MPa, and Chr 23.8 ± 0.4. A portion (50 g) of GF bread increased four times the dietary fibre intake. The utilization of different rice fractions to formulate GF bread improved the product quality and enhance the nutritional profile.
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Affiliation(s)
- C E Genevois
- Facultad de Bromatología, Universidad Nacional de Entre Ríos, Presidente Perón 64 (2820) , Gualeguaychú, Entre Ríos Argentina.,CONICET, Buenos Aires, Argentina
| | - M S Grenóvero
- Facultad de Bromatología, Universidad Nacional de Entre Ríos, Presidente Perón 64 (2820) , Gualeguaychú, Entre Ríos Argentina
| | - M F de Escalada Pla
- Departamento de Industrias, Facultad de Ciencias Exactas Y Naturales, , Universidad de Buenos Aires, Buenos Aires, Argentina.,Instituto de Tecnología de Alimentos Y Procesos Químicos (ITAPROQ), CONICET-Universidad de Buenos Aires, Buenos Aires, Argentina
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Namir M, Rabie MA, Rabie NA. Physicochemical, pasting, and sensory characteristics of antioxidant dietary fiber gluten-free donut made from cantaloupe by-products. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01106-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Escobedo A, Mojica L. Pulse-based snacks as functional foods: Processing challenges and biological potential. Compr Rev Food Sci Food Saf 2021; 20:4678-4702. [PMID: 34324249 DOI: 10.1111/1541-4337.12809] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 06/22/2021] [Accepted: 06/24/2021] [Indexed: 12/19/2022]
Abstract
Despite their high nutritional value and potential health benefits, pulse intake has not increased in the last three decades. Several strategies have been implemented to increase pulse consumption, such as their incorporation in bakery products, breakfast cereals, and snacks. The inclusion of pulses in these products could be an alternative to satisfy the consumers' demand for healthy foods. However, pulse-based snacks face important challenges, including reducing antinutritional factors, achieving consumer acceptance, and consolidating the pulse-based snacks as functional foods. This review summarizes and discusses methods for producing snacks where cereals or tubers were replaced with at least 50% pulses. Also, it briefly assesses their effect on nutritional composition, antinutritional factors, sensory acceptance, and different health benefits evaluations. Extruded snacks exhibited high protein and dietary fiber and low fat content, contrary to the high fat content of deep fat-fried snacks. Meanwhile, baked snacks presented moderate concentrations of protein, dietary fiber, and lipids. Pulses must be pretreated using process combinations such as soaking, dehulling, cooking, fermentation, germination, and extrusion to reduce the antinutritional factors. Pulse-based snacks show good sensory acceptance. However, sensory evaluation should be more rigorous using additional untrained judges. Several studies have evaluated the health benefits of pulse-based snacks. More research is needed to validate scientifically the health benefits associated with their consumption. Pulse-based snacks could be an alternative to improve the nutritional composition of commercially available snacks. The use of pulses as ingredients of healthier snacks represents an important alternative for the food industry due to their low cost, sensory characteristics, high nutritional profile, and environmental benefits.
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Affiliation(s)
- Alejandro Escobedo
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), Zapopan, México
| | - Luis Mojica
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), Zapopan, México
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Marchetti L, Acuña M, Andrés S. Effect of pecan nut expeller meal on quality characteristics of gluten-free muffins. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111426] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Ramos L, Alonso-Hernando A, Martínez-Castro M, Morán-Pérez JA, Cabrero-Lobato P, Pascual-Maté A, Téllez-Jiménez E, Mujico JR. Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition. Foods 2021; 10:1498. [PMID: 34203323 PMCID: PMC8304676 DOI: 10.3390/foods10071498] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 06/13/2021] [Accepted: 06/16/2021] [Indexed: 12/20/2022] Open
Abstract
Recent studies suggest that the beneficial properties provided by sourdough fermentation may be translated to the development of new GF products that could improve their technological and nutritional properties. The main objective of this manuscript is to review the current evidence regarding the elaboration of GF baked goods, and to present the latest knowledge about the so-called sourdough biotechnology. A bibliographic search of articles published in the last 12 years has been carried out. It is common to use additives, such as hydrocolloids, proteins, enzymes, and emulsifiers, to technologically improve GF products. Sourdough is a mixture of flour and water fermented by an ecosystem of lactic acid bacteria (LAB) and yeasts that provide technological and nutritional improvements to the bakery products. LAB-synthesized biopolymers can mimic gluten molecules. Sourdough biotechnology is an ecological and cost-effective technology with great potential in the field of GF products. Further research is necessary to optimize the process and select species of microorganisms robust enough to be competitive in any circumstance.
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Affiliation(s)
- Laura Ramos
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
- Unidad de Citometría de Flujo y Separación Celular, Instituto Cajal, CSIC, 28002 Madrid, Spain
| | - Alicia Alonso-Hernando
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Miriam Martínez-Castro
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Jose Alejandro Morán-Pérez
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Patricia Cabrero-Lobato
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Ana Pascual-Maté
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Eduardo Téllez-Jiménez
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Jorge R. Mujico
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
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Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian Sourdoughs. Microorganisms 2021; 9:microorganisms9071346. [PMID: 34206198 PMCID: PMC8306846 DOI: 10.3390/microorganisms9071346] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 06/11/2021] [Accepted: 06/17/2021] [Indexed: 11/23/2022] Open
Abstract
Traditional sourdoughs in Bulgaria were almost extinct during the centralized food production system. However, a rapidly developing trend of sourdough revival in the country is setting the demand for increased production and use of commercial starter cultures. The selection of strains for such cultures is based on geographical specificity and beneficial technological properties. In this connection, the aim of this study was to isolate, identify and characterize lactic acid bacteria (LAB) and yeasts from typical Bulgarian sourdoughs for the selection of strains for commercial sourdough starter cultures. Twelve samples of typical Bulgarian sourdoughs were collected from different geographical locations. All samples were analyzed for pH, total titratable acidity and dry matter content. Enumeration of LAB and yeast was also carried out. Molecular identification by 16S rDNA sequence analysis was performed for 167 LAB isolates, and 106 yeast strains were identified by ITS1-5.8S-ITS2 rRNA gene partial sequence analysis. The LAB strains were characterized according to their amylolytic and proteolytic activity and acidification capacity, and 11 strains were selected for further testing of their antimicrobial properties. The strains with the most pronounced antibacterial and antifungal activity are listed as recommended candidates for the development of starter cultures for sourdoughs or other food products.
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Laignier F, Akutsu RDCCDA, Maldonade IR, Bertoldo Pacheco MT, Silva VSN, Mendonça MA, Zandonadi RP, Raposo A, Botelho RBA. Amorphophallus konjac: A Novel Alternative Flour on Gluten-Free Bread. Foods 2021; 10:foods10061206. [PMID: 34071793 PMCID: PMC8229984 DOI: 10.3390/foods10061206] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 05/19/2021] [Accepted: 05/24/2021] [Indexed: 01/02/2023] Open
Abstract
The demand for gluten-free products is rising, but their production with similar quality as their gluten counterparts is challenging. This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%, 12.5%, 25%, 37.5%, and 50% of the total flour content) and to evaluate their nutritional and physicochemical properties. Proteins, lipids, carbohydrates, moisture, ash content, fibers, resistant starch, firmness, specific volume, and color were evaluated using official methods. Protein varied from 2.95% to 4.94%, the energy value from 347.93 to 133.55 kcal/100 g, dietary fiber from 8.19 to 17.90%, and resistant starch from 0.67% to 0.75% on wet basis. The addition of konjac flour positively influenced the specific volume. Higher concentrations of konjac flour in the formulations led to lower calories of the bread due to the significant addition of water to the dough. The bread samples with konjac showed high fiber content due to the composition of the flour. They had lower levels of carbohydrates, which can positively influence the glycemic index. Konjac flour provided dough mold, growth, and better texture for gluten-free bread. The best formulations were prepared in concentrations up to 37.5% konjac. The 50% konjac bread showed slightly reduced specific volume and pale color.
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Affiliation(s)
- Fernanda Laignier
- Department of Nutrition, College of Health Sciences, University of Brasília, Brasília 70910900, Brazil; (F.L.); (R.d.C.C.d.A.A.); (R.P.Z.)
| | | | | | | | | | - Marcio Antônio Mendonça
- College of Agronomy and Veterinary Medicine, University of Brasília, Brasília 70910900, Brazil;
| | - Renata Puppin Zandonadi
- Department of Nutrition, College of Health Sciences, University of Brasília, Brasília 70910900, Brazil; (F.L.); (R.d.C.C.d.A.A.); (R.P.Z.)
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
- Correspondence: (A.R.); (R.B.A.B.); Tel.: +55-61-981378620 (R.B.A.B.)
| | - Raquel Braz Assunção Botelho
- Department of Nutrition, College of Health Sciences, University of Brasília, Brasília 70910900, Brazil; (F.L.); (R.d.C.C.d.A.A.); (R.P.Z.)
- Correspondence: (A.R.); (R.B.A.B.); Tel.: +55-61-981378620 (R.B.A.B.)
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Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11104605] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread. The by-products were incorporated into a gluten-free bread formulation based on corn and chickpea flours (2/1 w/w). Different levels of each by-product (0, 2.5, 5, and 7.5% in the basic replacement) were tested. Wheat bread and gluten-free bread without the addition of by-products were used as controls. The results indicated that the by-products increased the maximum dough height, the total CO2 production, and CO2 retention coefficient compared to unenriched gluten-free dough. The highest K-value consistency coefficient was observed for the dough enriched with the prickly pear peel. The addition of by-products significantly improved (p < 0.0001) the specific volume of gluten-free bread, with values increasing from 1.48 to 2.50 cm3/g. The hierarchical cluster analysis and the constellation plot showed four groups: the wheat bread group, the second group containing the gluten-free control bread, the group with bread enriched by pomace, and the group with bread enriched with peels, exhibit the same effect on gluten-free bread and the peels exhibit the same effect on gluten-free bread.
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Acevedo Martinez KA, Yang MM, Gonzalez de Mejia E. Technological properties of chickpea (Cicer arietinum): Production of snacks and health benefits related to type-2 diabetes. Compr Rev Food Sci Food Saf 2021; 20:3762-3787. [PMID: 33998131 DOI: 10.1111/1541-4337.12762] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 03/14/2021] [Accepted: 04/01/2021] [Indexed: 01/22/2023]
Abstract
Chickpea (Cicer arietinum) is one of the most consumed pulses worldwide (over 2.3 million tons enter the world market annually). Some chickpea components have shown, in preclinical and clinical studies, several health benefits, including antioxidant capacity, and antifungal, antibacterial, analgesic, anticancer, antiinflammatory, and hypocholesterolemic properties, as well as angiotensin I-converting enzyme inhibition. In the United States, chickpea is consumed mostly in the form of hummus. However, the development of new products with value-added bioactivity is creating new opportunities for research and food applications. Information about bioactive compounds and functional properties of chickpea ingredients in the development of new products is needed. The objective of this review was to summarize available scientific information, from the last 15 years, on chickpea production, consumption trends, applications in the food industry in the elaboration of plant-based snacks, and on its bioactive compounds related to type 2 diabetes (T2D). Areas of opportunity for future research and new applications of specific bioactive compounds as novel food ingredients are highlighted. Research is key to overcome the main processing obstacles and sensory challenges for the application of chickpea as ingredient in snack preparations. The use of chickpea bioactive compounds as ingredient in food products is also a promising area for accessibility of their health benefits, such as the management of T2D.
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Affiliation(s)
- Karla A Acevedo Martinez
- Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, Urbana, Illinois, USA
| | - Mary M Yang
- Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, Urbana, Illinois, USA
| | - Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, Urbana, Illinois, USA
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Characteristics of gluten-free potato dough and bread with different potato starch-protein ratios. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0287] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Abstract
The poor retention of fermentation gases and air is a critical issue for gluten-free (GF) products. To better understand the effect of potato flour on the characteristics of GF bread, the mechanistic relations between potato starch and potato protein in different ratios at 9:1, 8:2, 7:3, 6:4 and 5:5 for GF dough were investigated for viscoelasticity, thermal properties, moisture, microstructures, and bread quality. The results reveal that potato starch had a relatively important role in both dough and bread. The viscous character of dough was highest at a proportion of 6:4, with a more compact microstructure and better bread color, volume, hardness, chewiness, resilience and springiness. With decreasing starch content, the gelatinization and retrogradation enthalpy decreased, and the relaxation time of immobilized water and free water increased significantly. These results are believed to be helpful for processors to develop and optimize GF breads with potato starch and potato protein.
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Alencar NMM, Araújo VA, Faggian L, Silveira Araújo MB, Capriles VD. What about gluten‐free products? An insight on celiac consumers' opinions and expectations. J SENS STUD 2021. [DOI: 10.1111/joss.12664] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Natália Manzatti Machado Alencar
- Department of Biosciences Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista) Santos SP Brazil
| | - Vitoria Alves Araújo
- Department of Biosciences Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista) Santos SP Brazil
| | - Letícia Faggian
- Department of Biosciences Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista) Santos SP Brazil
| | - Marielle Batista Silveira Araújo
- Department of Biosciences Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista) Santos SP Brazil
| | - Vanessa Dias Capriles
- Department of Biosciences Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista) Santos SP Brazil
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Soybean by-products and modified cassava starch for improving alveolar structure and quality characteristics of gluten-free bread. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03725-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Nespeca LDS, da Silva Paulino HF, Barlati Vieira da Silva T, Bona E, Leimann FV, Marques LLM, Cardoso FAR, Droval AA, Fuchs RHB. How does the replacement of rice flour with flours of higher nutritional quality impact the texture and sensory profile and acceptance of gluten‐free chocolate cakes? Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14833] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Lucas de Souza Nespeca
- Department of Food Engineering Federal University of Technology ‐ Paraná (UTFPR) Campo Mourão Paraná87301‐005Brazil
| | | | - Tamires Barlati Vieira da Silva
- Post‐Graduation Program of Food Technology (PPGTA) Federal University of Technology ‐ Paraná (UTFPR) Campo Mourão Paraná87301‐005Brazil
| | - Evandro Bona
- Post‐Graduation Program of Food Technology (PPGTA) Federal University of Technology ‐ Paraná (UTFPR) Campo Mourão Paraná87301‐005Brazil
| | - Fernanda Vitória Leimann
- Post‐Graduation Program of Food Technology (PPGTA) Federal University of Technology ‐ Paraná (UTFPR) Campo Mourão Paraná87301‐005Brazil
- Centro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança Campus Santa Apolônia Bragança5300‐253Portugal
| | | | - Flávia Aparecida Reitz Cardoso
- Post‐Graduation Program of in Technological Innovations (PPGIT) Federal University of Technology ‐ Paraná Campo Mourão Paraná87301‐005Brazil
| | - Adriana Aparecida Droval
- Department of Food Engineering Federal University of Technology ‐ Paraná (UTFPR) Campo Mourão Paraná87301‐005Brazil
| | - Renata Hernandez Barros Fuchs
- Post‐Graduation Program of Food Technology (PPGTA) Federal University of Technology ‐ Paraná (UTFPR) Campo Mourão Paraná87301‐005Brazil
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Drub TF, Garcia dos Santos F, Ladeia Solera Centeno AC, Capriles VD. Sorghum, millet and pseudocereals as ingredients for gluten-free whole-grain yeast rolls. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2020.100293] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator. Foods 2021; 10:foods10030614. [PMID: 33805719 PMCID: PMC7999268 DOI: 10.3390/foods10030614] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 03/10/2021] [Accepted: 03/10/2021] [Indexed: 12/13/2022] Open
Abstract
This study aimed to perform a systematic review on gluten-free bread formulations using specific volumes as a quality indicator. In this systematic review, we identified 259 studies that met inclusion criteria. From these studies, 43 met the requirements of having gluten-free bread with a specific volume greater than or equal to 3.5 cm3/g. Other parameters such as the texture profile, color (crumb and crust), and sensory analysis examined in these studies were presented. The formulations that best compensated the lack of the gluten-network were based on the combination of rice flour, rice flour with low amylose content, maize flour, rice starch, corn starch, potato starch, starch with proteins and added with transglutaminase (TGase), and hydrocolloids like hydroxypropylmethylcellulose (HPMC). Of the 43 studies, three did not present risk of bias, and the only parameter evaluated in common in the studies was the specific volume. However, it is necessary to jointly analyze other parameters that contribute to the quality, such as texture profile, external and internal characteristics, acceptability, and useful life of the bread, especially since it is a product obtained through raw materials and unconventional ingredients.
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Romão B, Falcomer AL, Palos G, Cavalcante S, Botelho RBA, Nakano EY, Raposo A, Shakeel F, Alshehri S, Mahdi WA, Zandonadi RP. Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis. Foods 2021; 10:506. [PMID: 33673401 PMCID: PMC7996770 DOI: 10.3390/foods10030506] [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: 01/25/2021] [Revised: 02/20/2021] [Accepted: 02/23/2021] [Indexed: 12/18/2022] Open
Abstract
This study aimed to perform a systematic review and meta-analysis of the glycemic index (GI) of gluten-free bread (GFB) and its main ingredients. The systematic review followed PRISMA guidelines, using seven electronic databases (PubMed, EMBASE, Scopus, Science Direct, Web of Science, gray literature research with Google Scholar, and patents with Google Patent tool), from inception to November 2020. Eighteen studies met the inclusion criteria evaluating 132 GFB samples. Five articles tested GI in vivo, eleven in vitro; and two studies tested both methods. The analysis showed that 60.7% (95% CI: 40.2-78.1%) of the samples presented high glycemic indexes, evidencing a high glycemic profile for GFB. Only 18.2% (95% CI: 11.7-27.2%) of the bread samples presented in the studies were classified as a low GI. Meta-analysis presented moderate/low heterogenicity between studies (I2 = 61% and <1% for both high and low GIs) and reinforced the proportion of high GIs. Lower GIs were found in formulations based on Colocasia esculenta flour or enriched with fiber, yogurt and curd cheese, sourdough, psyllium, hydrocolloids, enzymes, fructans, and resistant starch, highlighting the efficacy of these ingredients to lower GFBs' GI. GFB tends to present high GI, impacting the development of chronic diseases when consumed.
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Affiliation(s)
- Bernardo Romão
- Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasilia, Brasilia, DF 70910-900, Brazil; (B.R.); (A.L.F.); (G.P.); (S.C.); (R.B.A.B.)
| | - Ana Luísa Falcomer
- Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasilia, Brasilia, DF 70910-900, Brazil; (B.R.); (A.L.F.); (G.P.); (S.C.); (R.B.A.B.)
| | - Gabriela Palos
- Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasilia, Brasilia, DF 70910-900, Brazil; (B.R.); (A.L.F.); (G.P.); (S.C.); (R.B.A.B.)
| | - Sandra Cavalcante
- Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasilia, Brasilia, DF 70910-900, Brazil; (B.R.); (A.L.F.); (G.P.); (S.C.); (R.B.A.B.)
| | - Raquel Braz Assunção Botelho
- Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasilia, Brasilia, DF 70910-900, Brazil; (B.R.); (A.L.F.); (G.P.); (S.C.); (R.B.A.B.)
| | | | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - Faiyaz Shakeel
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia; (F.S.); (S.A.); (W.A.M.)
| | - Sultan Alshehri
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia; (F.S.); (S.A.); (W.A.M.)
- Department of Pharmaceutical Sciences, College of Pharmacy, Almaarefa University, Riyadh 11597, Saudi Arabia
| | - Wael A. Mahdi
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia; (F.S.); (S.A.); (W.A.M.)
| | - Renata Puppin Zandonadi
- Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasilia, Brasilia, DF 70910-900, Brazil; (B.R.); (A.L.F.); (G.P.); (S.C.); (R.B.A.B.)
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Jagelaviciute J, Cizeikiene D. The influence of non-traditional sourdough made with quinoa, hemp and chia flour on the characteristics of gluten-free maize/rice bread. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110457] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Luo S, Yan X, Fu Y, Pang M, Chen R, Liu Y, Chen J, Liu C. The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill. Food Chem 2021; 348:129032. [PMID: 33508598 DOI: 10.1016/j.foodchem.2021.129032] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 12/31/2020] [Accepted: 01/04/2021] [Indexed: 12/14/2022]
Abstract
Our previous work reported that the brown rice flour prepared by low temperature impact mill possessed excellent physicochemical properties. The performance of brown rice flour in making gluten-free bread was further investigated. It was found that the starch crystal structure was destroyed and the damaged starch content increased as the particle size of brown rice flour decreased. The interaction between the starch and water in the model dough and the matrix structures among the endosperm masses were enhanced as the particle size decreased, making the gluten-free dough more viscoelastic. However, dough made with finer flour was too sticky, which limited the expansion of dough. Gluten-free bread prepared with medium-sized brown rice flour had favorable quality characterized by large specific volume, low hardness, numerous and homogeneous gas cells.
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Affiliation(s)
- Shunjing Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Xudong Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Yuteng Fu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Min Pang
- Guilin Guiliu Modern Food Co, Ltd, Changjiang East Road, Guilin 541805, China
| | - Ruiyun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Yunfei Liu
- Institute of Applied Chemistry, Jiangxi Academy of Sciences, 7777 Changdong Avenue, Nanchang 330096, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.
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Hejrani T, Sheikholeslami Z, Mortazavi SA, Karimi M, Elhamirad AH. The evaluation of part-baked frozen bread produced from wheat flour and guar gum in the diet of celiac patients. Journal of Food Science and Technology 2020; 58:2507-2515. [PMID: 34194087 DOI: 10.1007/s13197-020-04757-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/18/2020] [Accepted: 08/24/2020] [Indexed: 10/23/2022]
Abstract
The present study evaluated an enzyme strategy for eliminating the gliadin in the flour in order to produce part-baked (PB) frozen bread for celiac patients. At first, tissue transglutaminase with lysine methyl ester transamidated the gliadin and hydrolyses gliadin protein. The deamidated dough was used for producing the PB bread and then stored as the frozen storage at - 18 °C for 15 days, followed by investigating physicochemical, rheological, and sensory properties. The SDS-PAGE result demonstrated that transamidating wheat flour with a tissue transglutaminase and L-lysine methyl ester break down the gliadin protein. The PB frozen bread with the absence of gliadin had lower specific volume, porosity, firmness, and color index (P < 0.05) but adding 0.8% guar gum could improve these factors and recompense the absence of gliadin (P < 0.05). The PB frozen bread with 0.8% guar gum had physicochemical properties such as fresh bread which produced with untreated wheat flour (P < 0.05).
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Affiliation(s)
- Toktam Hejrani
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Zahra Sheikholeslami
- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center, Agriculture Research, Education and Extension Organization (AREEO) AREEO, Mashhad, Iran
| | - S Ali Mortazavi
- Department of Food Science and Technology, Ferdowsi University, Mashhad, Iran
| | - Mahdi Karimi
- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center, Agriculture Research, Education and Extension Organization (AREEO) AREEO, Mashhad, Iran
| | - Amir Hosesein Elhamirad
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
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Jamieson JA, Viana L, English MM. Folate Content and Chemical Composition of Commercially Available Gluten-Free Flour Alternatives. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:337-343. [PMID: 32638209 DOI: 10.1007/s11130-020-00833-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Concerns about the nutritional and sensory qualities of gluten-free (GF) products has generated interest in the evaluation of novel gluten-free ingredients. Folate content is of particular interest due to limited sources of enriched folic acid in a GF diet as well as lack of nutrient composition data in novel flours. The aim of this study was to determine the total folate content and chemical composition of GF flours commercially available in Canada. A tri-enzyme method was used to extract folate from the flour samples, and a microbiological assay was used to measure the total folate contents. The chemical compositions of the GF flours were determined according to standard Association of Official Agricultural Chemists (AOAC) International methods. Compared to all-purpose flour, 265 ± 6.9 μg/100 (dry-weight basis), chickpea flour registered the highest folate content 451 ± 10.8 μg/100 (dry-weight basis) followed by quinoa flour, 174 ± 12.4 μg/ 100 g folate (dry-weight basis). Fonio, had a total starch content of ~77% but was not a source of folate. Flaxseed, chickpea, chia and coconut flours had the highest reported protein contents (mean value: 21.3 ± 1.3%) whereas flaxseed (~42%), and chia (~35%), had the highest lipid content. These findings may inform the selection of gluten-replacement flours with acceptable nutritional properties.
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Affiliation(s)
- Jennifer A Jamieson
- Department of Human Nutrition, Saint Francis Xavier University, PO Box 5000 StFX, 2320 Notre Dame Ave., Antigonish, Nova Scotia, B2G 2W5, Canada.
| | - Lauren Viana
- Department of Human Nutrition, Saint Francis Xavier University, PO Box 5000 StFX, 2320 Notre Dame Ave., Antigonish, Nova Scotia, B2G 2W5, Canada
| | - Marcia M English
- Department of Human Nutrition, Saint Francis Xavier University, PO Box 5000 StFX, 2320 Notre Dame Ave., Antigonish, Nova Scotia, B2G 2W5, Canada
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