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Nedviha S, Harasym J. Functional and Antioxidative Characteristics of Soft Wheat and Tiger Nut ( Cyperus esculentus) Flours Binary Blends. Foods 2024; 13:596. [PMID: 38397573 PMCID: PMC10887602 DOI: 10.3390/foods13040596] [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: 12/29/2023] [Revised: 02/11/2024] [Accepted: 02/14/2024] [Indexed: 02/25/2024] Open
Abstract
Tiger nut (Cyperus esculentus) or chufa is little known plant of high nutritious content. Popularized by a plant-based drink called "horchata de chufa," it still offers a lot to research, being abundant in fat, starch, fiber and minerals and vitamins. To properly adjust this raw material to new purposes, the knowledge of crucial properties of the most basic blends like with soft wheat flour is needed. This article evaluates the techno-functional, viscometrical and bioactive characteristics of soft wheat:tiger nut blends of 5%, 10%, 15%, 20% and 25%. Granulometry, water-holding capacity (WHC), water absorption capacity (WAC), water absorption index (WAI), water solubility index (WSI), oil absorption capacity (OAC), hydrophilic/lipophilic index (HLI), color, pasting properties, total polyphenol content (TPC), antioxidant activity (DPPH), reducing sugars content and dough-rising capacity were assessed. The addition of tiger nut improved total polyphenol content of blends, however, It was observed that the addition of tiger nuts raised the total polyphenol content of the mixtures, but this was not statistically significant despite as much as 25% of tiger nuts. Oppositely, antioxidant activity was gradually improved with increasing tiger nut content. Pasting properties were impacted by tiger nut addition, lowering both pasting viscosity and trough viscosity, however, final viscosity was not particularly affected, being lowered by less than 15%. The highest water absorption was noted for 100% tiger nut both for WHC and WAC, however, WAI was the lowest for this sample. All the blends with tiger nut revealed improved dough-rising profile.
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Affiliation(s)
- Svitlana Nedviha
- Department of Bakery and Confectionary Technology, State Biotechnological University, Alchevskih St. 44, 61002 Kharkiv, Ukraine;
| | - Joanna Harasym
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland
- Adaptive Food Systems Accelerator-Science Centre, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland
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Bahraminejad M, Rostami O, Heydari M, Moradian M, Abdolmaleki K. Characterization of gluten-free cupcakes without sucrose based on defatted soybean flour and monk fruit. Food Sci Nutr 2024; 12:1268-1278. [PMID: 38370044 PMCID: PMC10867455 DOI: 10.1002/fsn3.3840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 10/28/2023] [Accepted: 11/02/2023] [Indexed: 02/20/2024] Open
Abstract
This study aimed to produce and characterize a novel gluten-free cupcake for celiac and diabetes people. For this purpose, wheat flour and sugar in the cupcake formulation were fully replaced with soy flour and monk fruit. Also, samples containing wheat flour with sugar and monk fruit were prepared for comparison. The gluten-free cupcake without sucrose had a less specific volume and porosity index. To improve these properties, Cydonia oblonga (Cydonia Vulgaris) and Plantago ovata (Plantago genus) were used individually and in combination at concentrations of 1 and 2%. The cake containing no gum was made as a control as well. It was observed that addition of gums had positive effects on the specific volume, porosity index, and weight loss of cakes, but their incorporation increased their hardness. Based on the results, the fabrication of a novel and successful gluten-free cupcake replaced with soy flour, monk fruit, and gum is possible.
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Affiliation(s)
- Mahshid Bahraminejad
- Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food TechnologyKermanshah University of Medical SciencesKermanshahIran
| | - Omid Rostami
- Department of Food Science and Technology, Faculty of Nutrition Science and Technology/National Nutrition and Food Technology Research InstituteShahid Beheshti University of Medical SciencesTehranIran
| | - Mahshid Heydari
- Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food TechnologyKermanshah University of Medical SciencesKermanshahIran
| | - Mohammadhadi Moradian
- Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food TechnologyKermanshah University of Medical SciencesKermanshahIran
| | - Khadije Abdolmaleki
- Research Center of Oils and FatsKermanshah University of Medical SciencesKermanshahIran
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Özcan MM. Comparison of Physico-Chemical Properties, Phytochemical Compositions and Sensory Characteristics of Wheat Breads Enriched with Coriander Seed Powder. Foods 2023; 12:foods12071412. [PMID: 37048233 PMCID: PMC10093812 DOI: 10.3390/foods12071412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 03/19/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023] Open
Abstract
In this study, the physico-chemical properties, polyphenol and fatty acid profiles and sensory evaluations of breads made from wheat flour and coriander seed powder mixtures were investigated. The oil yields of breads with coriander were identified between 0.11% (control) and 1.25% (with 30% coriander). The highest and lowest L* values were observed in the control and bread with 30% added coriander, respectively. The addition of coriander caused an increase in a* and b* (except for the bread with 30% added coriander) values of breads. Total phenol and flavonoid values of the coriander bread samples were recorded between 43.13 (control) and 64.01 mg GAE/100 g (with 30% coriander) to 72.62 (control) and 130.71 mg/100 g (with 30% coriander), respectively. The antioxidant capacity values of breads produced by adding coriander at different levels were determined between 0.45 (control) and 1.32 mmol/kg (with 30% coriander). In general, the quantitative values of phenolic constituents of the bread samples with added coriander powder were low compared to the control (except catechin and rutin). Gallic acid, 3,4-dihydroxybenzoic acid, catechin and rutin were found at the highest amounts in bread samples, followed by caffeic acid, syringic acid and p-coumaric acids in descending order. Gallic acid and 3,4-dihydroxybenzoic acid amount values of bread samples were between 11.51 mg/100 g (with 30% coriander) and 45.21 (control), and 16.41 mg/100 g (with 10% coriander) and 29.39 mg/100 g (with 20% coriander), respectively. Additionally, the catechin and rutin contents of wheat breads produced by adding coriander seed powder at different concentrations were between 37.43 (with 10% coriander) and 70.12 mg/100 g (with 20% coriander), and 6.76 mg/100 g (with 10% coriander) and 29.45 mg/100 g (with 30% coriander powder), respectively. The phenolic components of the breads gradually decreased in parallel with the increase in the coriander concentration. The oleic and linoleic acid results of the oils of bread samples produced by adding coriander seed powder were between 23.15% (control) and 62.45% (with 30% coriander), and 26.67% (with 30% coriander) and 52.20% (control), respectively. In addition, with the increase in coriander concentration, the increase in the oleic acid contents of bread oils compared to the control and the decrease in the linoleic acid result gave the bread functionality for human health. In general, among the coriander bread samples, the bread sample with a 30% concentration of coriander powder was the most appreciated.
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Affiliation(s)
- Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey
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Özcan MM. Quality Evaluation of Bread Prepared from Wheat-Chufa Tuber Composite Flour. Foods 2023; 12:444. [PMID: 36765973 PMCID: PMC9914424 DOI: 10.3390/foods12030444] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 12/30/2022] [Accepted: 01/16/2023] [Indexed: 01/19/2023] Open
Abstract
The oil amounts of breads were measured between 0.13% (control) and 4.90% (with 40% 6 chufa). The total phenolic and flavonoid contents of the breads enriched with chufa tuber flours (powders) were reported as between 37.42 (control) and 99.64 mg GAE/100 g (with 20% chufa) to 61.19 (control) and 120.71 mg/100 g (with 20% chufa), respectively. The antioxidant activities of the bread samples were recorded as between 0.20 (control) and 3.24 mmol/kg (with 20% chufa). The addition of chufa flour caused a decrease in L* values of breads with the addion of tigernut flour. Oleic and linoleic acid contents of the oils extracted from the bread samples enriched with chufa tuber powders were identified as between 61.88 (control) and 66.64% (with 40% chufa) to 14.84% (with 40% chufa) and 17.55% (control), respectively. As a result of the evaluation of sensory properties of breads made from pure wheat flour and composite flours containing 10%, 20%, and 40% chufa tuber flour, the best result was obtained in bread fortified with chufa powder at a concentration of 40%, followed by concentrations of 20 and 10% in decreasing order.
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Affiliation(s)
- Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey
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Marboh V, Mahanta CL. Substituting wheat flour with sohphlang (Flemingia vestita) flour: Impact on rheological, physicochemical, antioxidant and antifungal properties of cakes. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100546] [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: 10/18/2022]
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6
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Ayeni AO. Hoop House and Field Evaluation of Tigernut (Cyperus esculentus L. var. sativus Boeck) Selections in New Jersey, USA. PLANTS 2022; 11:plants11070897. [PMID: 35406876 PMCID: PMC9002741 DOI: 10.3390/plants11070897] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 03/24/2022] [Accepted: 03/26/2022] [Indexed: 11/16/2022]
Abstract
Tigernut or ‘chufa’ (Cyperus esculentus L. var. sativus) is gaining popularity in the United States as a high energy tuber crop known for sweet and chewy taste, 40–45% gluten-free digestible carbohydrate, high dietary fiber content, healthful fatty acid profile (73% monounsaturated, 18% saturated, 9% polyunsaturated—similar to olive oil), high oleic acid, and high P, K, and vitamins C. E. Tigernut tubers were obtained from specialty crop markets in central NJ and purchased online from commercial distributors as propagules for transplants for hoop house and field production studies. Nine tigernut selections were also evaluated under NJ hoop house culture conditions for growth habit and in the field for adaptation and productivity We concluded that tigernut production is feasible in NJ based on the results of these experiments. The growth patterns of three selections (GH, MV and SK) were studied and characterized. Foliage growth was similar in the three selections. Plant height ranged from an average of 90 cm in GH to 110 cm in MV and SK; side shoot production capacity ranged from 13 shoots per propagule in GH to 20 or more in MV and SK over 14 weeks. Over 99% of tubers in MV and SK were located within the upper 5 cm of the growth media (Pro-Mix BX brand) but tubers of GH were observed at greater soil depths (~20 cm). Tubers varied from spherical (round) in shape in GH and SK to oblong (elongated) in MV. In the field the best growth and tuber yields from NG3 and T-USA selections were obtained under black or white-over-black plastic mulch in conventionally managed plots. Tubers showed high levels of Fe (168–218 ppm) and Zn (39–50 ppm) implying that they should be a good source of these essential elements in human diet. Studies also showed that the tigernut tuber cannot survive the cold winter months in the field in NJ, therefore minimizing the fear of “tigernut invasion” of agronomic fields in NJ and similar agroecosystems.
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Affiliation(s)
- Albert O Ayeni
- Department of Plant Biology, Rutgers University, 59 Dudley Road, New Brunswick, NJ 08901, USA
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7
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Rebezov M, Usman Khan M, Bouyahya A, Imran M, Tufail T, Loretts O, Neverova O, Artyukhova S, Kuznetsova E, Ermolaev V, Balahbib A, Thiruvengadam M, Zengin G, Shariati MA. Nutritional and Technical Aspect of Tiger Nut and Its Micro-constituents: An Overview. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2011910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Maksim Rebezov
- School of Agricultural Sciences, Liaocheng University, Liaocheng, Shandong, China
- Research Department, V M Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russian Federation
- Faculty of Biotechnology and Food Engineering, Ural State Agrarian University, Yekaterinburg, Russian Federation
| | - Muhammad Usman Khan
- Department of Energy Systems Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Mohammed V University in Rabat, Rabat, Morocco
| | - Muhammad Imran
- University Institute of Diet & Nutritional Sciences (Uidns), Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
- Food, Nutrition and Lifestyle Unit, King Fahed Medical Research Center, Clinical Biochemistry Department, Faculty of Medicine, King Abdulaziz University, Saudi Arabia
| | - Tabussam Tufail
- University Institute of Diet & Nutritional Sciences (Uidns), Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
| | - Olga Loretts
- Faculty of Biotechnology and Food Engineering, Ural State Agrarian University, Yekaterinburg, Russian Federation
| | - Olga Neverova
- Faculty of Biotechnology and Food Engineering, Ural State Agrarian University, Yekaterinburg, Russian Federation
| | - Svetlana Artyukhova
- Department of Biotechnology, Public Catering Technology and Commodity Science, Omsk State Technical University, Omsk, Russian Federation
- Research Department, K.g. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian Federation
| | - Elena Kuznetsova
- Research Department, K.g. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian Federation
| | - Vladimir Ermolaev
- Faculty of Economics of Trade and Commodity Science, Plekhanov Russian University of Economics, Moscow, Russian Federation
| | - Abdelaali Balahbib
- Laboratory of Biodiversity, Ecology and Genome, Mohammed V University in Rabat, Rabat, Morocco
| | - Muthu Thiruvengadam
- Department of Applied Bioscience, College of Life and Environmental Science, Konkuk University, Seoul South Korea
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, Konya, Turkey
| | - Mohammad Ali Shariati
- School of Agricultural Sciences, Liaocheng University, Liaocheng, Shandong, China
- Research Department, K.g. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian Federation
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Role of Hydrocolloids in the Structure, Cooking, and Nutritional Properties of Fiber-Enriched, Fresh Egg Pasta Based on Tiger Nut Flour and Durum Wheat Semolina. Foods 2021; 10:foods10102510. [PMID: 34681559 PMCID: PMC8536094 DOI: 10.3390/foods10102510] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 10/17/2021] [Accepted: 10/18/2021] [Indexed: 11/17/2022] Open
Abstract
The aim of this work concerns the manufacturing process of fresh egg tagliatelle labeled as a "source of fiber" based on tiger nut flour and wheat semolina. An attempt to improve the quality attributes and cooking properties of the obtained product was made by means of structuring agents. More specifically, a combination of three hydrocolloids (carboximethylcellulose, CMC; xanthan gum, XG; and locust bean gum, LBG) was tested. A Box-Behnken design with randomized response surface methodology was used to determine a suitable combination of these gums to achieve fewer cooking losses, higher water gain and swelling index values, and better texture characteristics before and after cooking. Positive effects on textural characteristics were observed when incorporating XG into the pasta formulation. Cooking and fiber loss also significantly diminished with the XG-CMC combination over 0.8%. No significant effect was found for the other evaluated parameters. A synergistic interaction between LBG and XG was only significant for the water absorption index. The cooked pasta was considered a source of fiber in all cases.
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Babiker EE, Özcan MM, Ghafoor K, Juhaimi FA, Ahmed IAM, Almusallam IA. Bioactive compounds, nutritional and sensory properties of cookies prepared with wheat and tigernut flour. Food Chem 2021; 349:129155. [PMID: 33548883 DOI: 10.1016/j.foodchem.2021.129155] [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: 10/15/2020] [Revised: 01/11/2021] [Accepted: 01/18/2021] [Indexed: 12/01/2022]
Abstract
This study aimed to evaluate cookies made with wheat (0%, 80%, 60%, and 50%) and tigernut flour (0%, 20%, 40%, and 50%) from two different sources. Standard methods were applied to determine the chemical properties, phenolic component, fatty acid composition, mineral content, and sensory properties of cookies. Tigernut flour from both sources was rich in oil, and total and individual phenolics, but with low antioxidant activity compared to wheat flour. The addition of tigernut flour to wheat resulted in increase of the content of bioactive compounds, minerals, and fatty acid contents of cookies. The cookies produced by formulating wheat with tigernut had a comparable organoleptic quality scores to wheat flour cookies. The production of cookies with both wheat and tigernut flour showed that this mixture is an interesting opportunity to have a functional product rich in bioactive compounds and considered satisfactory by consumers.
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Affiliation(s)
- Elfadıl E Babiker
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey
| | - Kashif Ghafoor
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Fahad Al Juhaimi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Isam A Mohamed Ahmed
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Ibrahim A Almusallam
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
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Llavata B, Albors A, Martin-Esparza ME. High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties. Foods 2019; 9:foods9010011. [PMID: 31877757 PMCID: PMC7022698 DOI: 10.3390/foods9010011] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2019] [Revised: 12/16/2019] [Accepted: 12/19/2019] [Indexed: 11/16/2022] Open
Abstract
Gluten-free pasta production with a low glycaemic index and improved nutritional profile is still a challenge for the food industry. In this study, pasta was produced from fenugreek (FF), chickpea (CPF) and tiger nut (TNF) flours. CPF and FF are interesting for a balanced contribution of soluble and insoluble fibre by combining the health benefits of each type of fibre that promotes health. TNF, also rich in insoluble fibre, can provide additional healthy properties. The partial substitution of TNF for FF (0, 2.5, 5, 7.5 and 10% w/w solids) was assessed, and the relation linking chemical composition, structure, cooking and rheological properties and predictive in-vitro starch digestion (eGI, expected glycaemic index) was analysed. The results revealed that FF, rich in galactomannans, not only improves the nutritional profile and lowers the eGI but also helps to naturally enhance the structure of the pasta product and, thus, cooking behaviour (higher swelling index and fewer cooking losses).
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11
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Role of hydrocolloids in gluten free noodles made with tiger nut flour as non-conventional powder. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105194] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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12
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Promsakha na Sakon Nakhon P, Jangchud K, Jangchud A, Prinyawiwatkul W. Comparisons of physicochemical properties and antioxidant activities among pumpkin (Cucurbita moschataL.) flour and isolated starches from fresh pumpkin or flour. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13528] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Kamolwan Jangchud
- Department of Product Development; Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand
| | - Anuvat Jangchud
- Department of Product Development; Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences; Louisiana State University, Agricultural Center; Baton Rouge LA 70803 USA
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Jung SH, Jeon S, Young M, Moon YJ, Hong YE, Kweon M. Quality of Cookies Formulated with Jeju Magma Seawater. ACTA ACUST UNITED AC 2017. [DOI: 10.9724/kfcs.2017.33.3.292] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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14
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Assessment of techno-functional and sensory attributes of tiger nut fresh egg tagliatelle. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.047] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Lee JH. Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder. Prev Nutr Food Sci 2015; 20:204-9. [PMID: 26451358 DOI: 10.3746/pnf.2015.20.3.204] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2015] [Accepted: 08/29/2015] [Indexed: 11/06/2022] Open
Abstract
To develop new type of sponge cake, the effects of partial (0~40%) replacement with Rubus coreanus powder (RCP) on the quality characteristics of sponge cakes were investigated. The pH level and moisture content ranged from 4.05~8.23 and 28.49~36.59, respectively, and significantly decreased upon addition of RCP (P<0.05). Baking loss rate and cake firmness significantly increased with higher RCP content in the formulation, whereas morphological characteristics of cakes such as height, volume, and symmetry indices significantly decreased (P<0.05). For crumb color values, L*- and b*-values significantly decreased while a*-value significantly increased as a result of RCP substitution (P<0.05). Hedonic sensory results indicated that sponge cakes supplemented with 30~40% RCP showed the most favorable acceptance scores for most of the sensory attributes evaluated. Overall, Rubus coreanus sponge cake could be developed with comparable physicochemical qualities without sacrificing consumer acceptability.
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Affiliation(s)
- Jun Ho Lee
- Department of Food Science and Engineering, Daegu University, Gyeongbuk 38453, Korea
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Aguilar N, Albanell E, Miñarro B, Capellas M. Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.12.045] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Chaiya B, Pongsawatmanit R, Prinyawiwatkul W. Optimisation of wheat flour-based sponge cake formulation containing tapioca starch and xanthan gum. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12706] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Busarawan Chaiya
- Department of Product Development; Faculty of Agro-Industry; Kasetsart University; 50 Ngam Wong Wan Road, Chatuchak Bangkok 10900 Thailand
| | - Rungnaphar Pongsawatmanit
- Department of Product Development; Faculty of Agro-Industry; Kasetsart University; 50 Ngam Wong Wan Road, Chatuchak Bangkok 10900 Thailand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4200 USA
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Aguilar N, Albanell E, Miñarro B, Guamis B, Capellas M. Effect of tiger nut-derived products in gluten-free batter and bread. FOOD SCI TECHNOL INT 2014; 21:323-31. [DOI: 10.1177/1082013214535615] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2014] [Accepted: 04/16/2014] [Indexed: 11/16/2022]
Abstract
Tiger nut is a tuber used to produce tiger nut milk that yields a high quantity of solid waste, which can be dried and used as fiber source. The objective of this paper was to evaluate the quality of gluten-free bread formulated with different tiger nut-derived products in order to substitute soya flour (which is an allergen ingredient) and, at the same time, increase the use of tiger nut-derived products. Four gluten-free formulations based on corn starch and containing tiger nut milk, tiger nut milk by-product, tiger nut flour, or soya flour (as reference formulation) were studied. Tiger nut milk increased G′ of gluten-free batter and rendered breads with the softest crumb (502.46 g ± 102.05), the highest loaf-specific volume (3.35 cm3/g ± 0.25), and it was mostly preferred by consumers (61.02%). Breads elaborated with tiger nut flour had similar characteristics than soya flour breads (except in color and crumb structure). The addition of tiger nut milk by-product resulted in a hard (1047.64 g ± 145.74) and dark ( L* = 70.02 ± 3.38) crumb bread, which was the least preferred by consumers. Results showed that tiger nut is a promising ingredient to formulate gluten-free baked products.
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Affiliation(s)
- Núria Aguilar
- Departament de Ciència Animal i dels Aliments, Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), CeRTA, XiT, Universitat Autònoma de Barcelona, Bellaterra, Spain
| | - Elena Albanell
- Departament de Ciència Animal i dels Aliments, Grup de Recerca en Remugants (G2R), Universitat Autònoma de Barcelona, Bellaterra, Spain
| | - Begoña Miñarro
- Departament de Ciència Animal i dels Aliments, Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), CeRTA, XiT, Universitat Autònoma de Barcelona, Bellaterra, Spain
| | - Buenaventura Guamis
- Departament de Ciència Animal i dels Aliments, Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), CeRTA, XiT, Universitat Autònoma de Barcelona, Bellaterra, Spain
| | - Marta Capellas
- Departament de Ciència Animal i dels Aliments, Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), CeRTA, XiT, Universitat Autònoma de Barcelona, Bellaterra, Spain
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Chinma C, Gbadamosi K, Ogunsina B, Oloyede O, Salami S. Effect of Addition of Germinated Moringa
Seed Flour on the Quality Attributes of Wheat-based Cake. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12136] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- C.E. Chinma
- Department of Food Science and Nutrition; Federal University of Technology Minna; P.M.B. 65 Minna Niger State Nigeria
| | - K.B. Gbadamosi
- Department of Food Science and Nutrition; Federal University of Technology Minna; P.M.B. 65 Minna Niger State Nigeria
| | - B.S. Ogunsina
- Department of Agricultural and Environmental Engineering; Obafemi Awolowo University; Ile Ife Osun State Nigeria
| | - O.O. Oloyede
- Department of Food Science and Nutrition; Federal University of Technology Minna; P.M.B. 65 Minna Niger State Nigeria
| | - S.O. Salami
- Department of Food Science and Nutrition; Federal University of Technology Minna; P.M.B. 65 Minna Niger State Nigeria
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Chinma C, Abu J, Akoma S. Effect of Germinated Tigernut and Moringa
Flour Blends on the Quality of Wheat-Based Bread. J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12023] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- C.E. Chinma
- Department of Food Science and Nutrition; Federal University of Technology; Minna Nigeria
| | - J.O. Abu
- Department of Food Science and Technology; University of Agriculture; Makurdi Nigeria
| | - S.N. Akoma
- Department of Food Science and Nutrition; Federal University of Technology; Minna Nigeria
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Demirkesen I, Sumnu G, Sahin S. Quality of Gluten-Free Bread Formulations Baked in Different Ovens. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0712-6] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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