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Jia J, Deng X, Jia X, Guo C, Liu X, Liu Y, Duan X. Comparison and evaluation of L. reuteri and L. rhamnosus-fermented egg yolk on the physicochemical and flavor properties of cookies. Food Chem X 2024; 21:101096. [PMID: 38229672 PMCID: PMC10790001 DOI: 10.1016/j.fochx.2023.101096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 12/15/2023] [Accepted: 12/21/2023] [Indexed: 01/18/2024] Open
Abstract
The study aims to explore an effective approach to improve the sensory quality and consumer satisfaction of cookies in the food industry. L. reuteri and L. rhamnosus were chosen to ferment egg yolk and their effects on dough properties and physicochemical properties, flavor, texture, color, and sensory acceptability of cookies were studied. Results show that the utilization of fermented egg yolk significantly decreased baking loss and increased spread factor of cookies. GC-MS analysis indicates different Lactobacillus species enhanced cookie flavor through unique mechanisms. Texture analysis shows cookies prepared with L. rhamnosus-fermented egg yolk had significantly lower hardness (1807.12 g) than control cookies (2028.34 g). Sensory evaluation reveals the L. reuteri-fermented egg yolk significantly improved the overall acceptability of cookies by enhancing appearance, flavor, and mouthfeel scores. These findings have practical implications for food manufacturers seeking to enhance their product's quality and appeal, thereby gaining a competitive edge in the market.
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Affiliation(s)
- Jie Jia
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Xiaofan Deng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Xin Jia
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Chunfeng Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Yuanjing Liu
- Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, PR China
| | - Xiang Duan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
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Kruczek M, Gumul D, Korus A, Buksa K, Ziobro R. Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace. Antioxidants (Basel) 2023; 12:antiox12020324. [PMID: 36829883 PMCID: PMC9952554 DOI: 10.3390/antiox12020324] [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: 12/19/2022] [Revised: 01/26/2023] [Accepted: 01/27/2023] [Indexed: 01/31/2023] Open
Abstract
The post-production leftovers after the pressing of apple juice are a rich source of health-promoting compounds, which could be used in the food industry for the manufacture of dietary foods, applicable also for people with celiac disease. This raw material is currently little used, and the cost of its disposal is considerable. Therefore, an attempt was made to enrich gluten-free cookies with different proportions of apple pomace. The content of individual polyphenols determined by the UPLC-PDA-MS/MS method, basic chemical composition, physical properties of cookies with 15%, 30%, 45%, and 60% apple pomace, were evaluated. It was found that apple pomace in gluten-free cookies caused an increase in the content of phenolic acids, quercetin derivatives, flavan-3-ols and dihydrochalcones. An elevation in protein, fat, and minerals was also observed. The growing share of apple pomace caused a significant increase in the content of total fiber, soluble, and insoluble fractions, but resulted in an increase in the hardness and darkening of the cookies while reducing their volume.
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Affiliation(s)
- Marek Kruczek
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Dorota Gumul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Anna Korus
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Krzysztof Buksa
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Rafał Ziobro
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
- Correspondence:
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Paciulli M, Grimaldi M, Rinaldi M, Cavazza A, Flamminii F, Mattia CD, Gennari M, Chiavaro E. Microencapsulated olive leaf extract enhances physicochemical stability of biscuits. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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4
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Nutritional biology of chestnuts: A perspective review. Food Chem 2022; 395:133575. [DOI: 10.1016/j.foodchem.2022.133575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 03/30/2022] [Accepted: 06/23/2022] [Indexed: 11/15/2022]
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5
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Joshi H, Awasthi P, Shahi NC. Optimization of process variables for preparation of horse gram flour incorporated high fiber nutritious biscuits. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Homi Joshi
- Department of Foods and Nutrition Govind Ballabh Pant University of Agriculture and Technology Pantnagar India
| | - Pratima Awasthi
- Department of Foods and Nutrition Govind Ballabh Pant University of Agriculture and Technology Pantnagar India
| | - Navin Chandra Shahi
- Department of Post‐Harvest Process and Food Engineering Govind Ballabh Pant University of Agriculture and Technology Pantnagar India
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Yazar G, Demirkesen I. Linear and Non-Linear Rheological Properties of Gluten-Free Dough Systems Probed by Fundamental Methods. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09321-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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Physicochemical, Rheological, and Sensory Properties of Gluten-Free Cookie Produced by Flour of Chestnut, Date Seed, and Modified Starch. J FOOD QUALITY 2022. [DOI: 10.1155/2022/5159084] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
A gluten-free rice flour-based cookie was produced using different mixtures of chestnut flour (0, 30, 40, and 50%), date seed flour (0, 10, and 20%), and modified starch (0.3, 0.5, 0.6, and 0.9%). Physicochemical, rheological, and sensory properties of the prepared treatments were investigated. The results showed that moisture, specific volume, and dough viscosity were the lowest in control and the highest in treatment T1 containing 20% date seed flour, 30% chestnut flour, and 0.9% modified starch (
). The highest (22.15 N) and the lowest hardness (13.5 N) were obtained in the control and T1, respectively, both of which increased over the storage time (
). Regarding the texture characteristics of different dough treatments, the control illustrated the lowest adhesiveness and the highest hardness and chewiness. Sensory evaluation revealed that gluten-free treatments were acceptable from the consumers’ point of view. It was concluded that T1 as a gluten-free cookie had the highest quality.
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CÉLIA JA, RESENDE O, LIMA MSD, CORREIA JS, OLIVEIRA KBD, TAKEUCHI KP. Technological properties of gluten-free biscuits from sorghum flour granifero (Sorghum bicolor (L.) Moench). FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.29222] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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9
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Skaltsi A, Marinopoulou A, Poriazi A, Petridis D, Papageorgiou M. Development and optimization of gluten‐free biscuits with carob flour and dry apple pomace. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15938] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Alexia Skaltsi
- Central Research Laboratory for the Physical and Chemical Testing of Foods Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Anna Marinopoulou
- Central Research Laboratory for the Physical and Chemical Testing of Foods Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Antonia Poriazi
- Central Research Laboratory for the Physical and Chemical Testing of Foods Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Dimitris Petridis
- Central Research Laboratory for the Physical and Chemical Testing of Foods Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Maria Papageorgiou
- Central Research Laboratory for the Physical and Chemical Testing of Foods Department of Food Science and Technology International Hellenic University Thessaloniki Greece
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Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies. Foods 2021; 10:foods10050911. [PMID: 33919256 PMCID: PMC8143132 DOI: 10.3390/foods10050911] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/17/2021] [Accepted: 04/19/2021] [Indexed: 01/08/2023] Open
Abstract
This study proposes the use of a mix composed of chickpea flour and chestnut flour in cookies, aiming to improve their acceptability. Cookie properties and nutritional value were also analysed. The gluten-free cookies were made by using different mixes of chickpea and chestnut flours (0:100, 25:75, 50:50, 75:25, 100:0). Dough rheology and cookie dimensions, texture, external colour and acceptability were evaluated. The presence of the chestnut flour increased the values of G' and G", but reduced the loss factor (tan δ) when compared with the doughs made with chickpea flour. Chestnut flour also decreased the diameter and the spread ratio of the cookies, while increasing the hardness and darkening of the cookies. Furthermore, adding chestnut to the flour mixture increased the nutritional quality of the cookies by adding unsaturated fatty acids and fibre. The use of reduced percentages of chestnut flour (25%) resulted in masking the off-flavour of the chickpea flour, which improved the cookie's acceptability without significantly changing the dough rheology, cookie dimensions, hardness, or lightness.
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11
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Effect of carboxymethyl cellulose and baking conditions on in-vitro starch digestibility and physico-textural characteristics of low glycemic index gluten-free rice cookies. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110885] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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13
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Nutriproteomics survey of sweet chestnut (Castanea sativa Miller) genetic resources in Portugal. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100622] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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14
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Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies. Foods 2020; 9:foods9070907. [PMID: 32664254 PMCID: PMC7404992 DOI: 10.3390/foods9070907] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2020] [Revised: 07/07/2020] [Accepted: 07/08/2020] [Indexed: 12/31/2022] Open
Abstract
One of the major advantages of 3D food printing is the customizability in terms of structure, design, and nutritional content. However, printability of the ingredients and the quality of the 3D printed food products are dependent on several product and printing parameters. In this study, nutrient dense cookies were developed with underutilized ingredients including jackfruit seed powder and finger millet powder as base materials using 3D food printing. The hardness, rheological behavior, and microstructure of 3D printed cookies with different products (e.g., water butter ratio) and printing (e.g., fill density and temperature) parameters were analyzed. The 3D printed cookies were developed by extruding at 27 and 30 °C with fill density values of 50%, 70%, 90%, and 100% and water butter ratios of 3:10 and 6:5. The 3D-printed cookie dough exhibited a more elastic behavior with higher storage modulus values than the loss modulus. The hardness of the baked cookies was influenced by printing temperature, fill density, and water butter ratio of 3D printed cookie dough and their interactions. The closed porosity of 3D printed cookies increased while the open porosity decreased with an increase in fill density. The baking times required were longer for 3D-printed cookies with higher fill density values. Overall, this study shows the importance of considering the specific ingredient and printing parameters to develop high quality 3D-printed cookies.
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Littardi P, Paciulli M, Carini E, Rinaldi M, Rodolfi M, Chiavaro E. Quality evaluation of chestnut flour addition on fresh pasta. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109303] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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16
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Beigh MA, Hussain SZ, Naseer B, Rouf A, Ahmad Raja T. Storage studies of water chestnut flour. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14321] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mushtaq Ahmed Beigh
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Shalimar India
| | - Syed Zameer Hussain
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Shalimar India
| | - Bazila Naseer
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Shalimar India
| | - Abdul Rouf
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Shalimar India
| | - Tariq Ahmad Raja
- Division of Agricultural Statistics Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Shalimar India
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17
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Khan A, Siddiqui S, Ur Rahman U, Ali H, Saba M, Andleeb Azhar F, Maqsood Ur Rehman M, Ali Shah A, Badshah M, Hasan F, Khan S. Physicochemical properties of enzymatically prepared resistant starch from maize flour and its use in cookies formulation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1742736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Anum Khan
- Department of Microbiology, Quaid-i-Azam University, Islamabad, Pakistan
| | - Samiya Siddiqui
- Department of Microbiology, Quaid-i-Azam University, Islamabad, Pakistan
| | - Ubaid Ur Rahman
- Department of Microbiology, Quaid-i-Azam University, Islamabad, Pakistan
| | - Huma Ali
- Department of Microbiology, Quaid-i-Azam University, Islamabad, Pakistan
| | - Marium Saba
- Department of Microbiology, Quaid-i-Azam University, Islamabad, Pakistan
| | | | | | - Aamer Ali Shah
- Department of Microbiology, Quaid-i-Azam University, Islamabad, Pakistan
| | - Malik Badshah
- Department of Microbiology, Quaid-i-Azam University, Islamabad, Pakistan
| | - Fariha Hasan
- Department of Microbiology, Quaid-i-Azam University, Islamabad, Pakistan
| | - Samiullah Khan
- Department of Microbiology, Quaid-i-Azam University, Islamabad, Pakistan
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18
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Azaripour A, Abbasi H. Effect of type and amount of modified corn starches on qualitative properties of low-protein biscuits for phenylketonuria. Food Sci Nutr 2020; 8:281-290. [PMID: 31993154 PMCID: PMC6977428 DOI: 10.1002/fsn3.1304] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2019] [Revised: 09/08/2019] [Accepted: 09/21/2019] [Indexed: 11/10/2022] Open
Abstract
The effect of corn starches (natural, pregelatinized, and cross-linked) in four levels on quality of low-protein biscuit was evaluated. First, the microscopic structure, thermal properties, and low-branched chains content of them were evaluated. Water absorption capacity (WAC) and gelatinization properties of combined starches and physicochemical properties of products were assessed. Cross-linked starch had the highest glass transition temperature (Tg ). The maximum and minimum WAC was observed in samples containing 100% pregelatinized and 100% cross-linked starches, respectively. An increase in the amount of pregelatinized starch was accompanied by a decrease in the maximum viscosity and gelatinization temperature. Pregelatinized starch improved sensory and textural characteristics of samples, while cross-linked starch affected baking properties of the product. The best sample containing 30% of pregelatinized and 70% cross-linked starch with 1.27 g protein and 12 mg phenylalanine in 100 g biscuit is introduced as the low protein and safe product for Phenylketonuria.
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Affiliation(s)
- Alireza Azaripour
- Department of Food Science and TechnologyFaculty of AgricultureIsfahan (Khorasgan) BranchIslamic Azad UniversityIsfahanIran
| | - Hajar Abbasi
- Department of Food Science and TechnologyFaculty of AgricultureIsfahan (Khorasgan) BranchIslamic Azad UniversityIsfahanIran
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19
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Biao Y, Chen X, Wang S, Chen G, Mcclements DJ, Zhao L. Impact of mushroom ( Pleurotus eryngii) flour upon quality attributes of wheat dough and functional cookies-baked products. Food Sci Nutr 2020; 8:361-370. [PMID: 31993162 PMCID: PMC6977478 DOI: 10.1002/fsn3.1315] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2019] [Revised: 08/30/2019] [Accepted: 09/14/2019] [Indexed: 12/26/2022] Open
Abstract
The objective of this study was to create a healthier version of a commonly consumed baked food (cookies) by replacing some of the wheat flour with a nutraceutical-rich mushroom flour. The impact of incorporating different levels of powdered mushroom (Pleurotus eryngii) flour on the rheological properties of the cookie dough and the final cookies was therefore determined. The rheological properties of wheat dough supplemented with 0%-25% (w/w) of mushroom flour were analyzed using a Mixolab instrument and a shear rheometer. Increasing the ratio of mushroom-to-wheat flour in the doughs increased the peak and final viscosities, but decreased dough stability and elastic modulus. Sensory evaluation using an orthogonal test showed that 15% mushroom flour, 10% maltodextrin, and 1.5% sodium bicarbonate were the optimal composition for producing cookies with the best sensory score. In conclusion, our results showed that cookies with acceptable textures and appearances could be produced by replacing up to 15% of wheat flour with mushroom flour.
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Affiliation(s)
- Yuan Biao
- College of Food Science and TechnologyNanjing Agricultural UniversityNanjingChina
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine ProcessingCollege of EngineeringChina Pharmaceutical UniversityNanjingChina
| | - Xin Chen
- College of Food Science and TechnologyNanjing Agricultural UniversityNanjingChina
| | - Song Wang
- College of Food Science and TechnologyNanjing Agricultural UniversityNanjingChina
| | - Guitang Chen
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine ProcessingCollege of EngineeringChina Pharmaceutical UniversityNanjingChina
| | | | - Liyan Zhao
- College of Food Science and TechnologyNanjing Agricultural UniversityNanjingChina
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Effect of brown seaweed addition and starch gelatinization on gluten-free chestnut flour doughs and cookies. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00177-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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21
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Aydemir O, Atalar İ. Functionality of chestnut and fat/oil contents in cocoa chestnut cream production—A new product development. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13222] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Oğuz Aydemir
- Department of Food Engineering, Faculty of EngineeringÇankırı Karatekin University Çankırı Turkey
| | - İlyas Atalar
- Department of Food Engineering, Faculty of EngineeringBolu Abant İzzet Baysal University Bolu Turkey
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Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour. Molecules 2019; 24:molecules24142623. [PMID: 31323897 PMCID: PMC6680859 DOI: 10.3390/molecules24142623] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 07/17/2019] [Accepted: 07/18/2019] [Indexed: 12/21/2022] Open
Abstract
Chestnut fruit abounds in carbohydrates, proteins, unsaturated fatty acids, fiber, polyphenolic compounds, as well as vitamins and micronutrients, that are behind the health-promoting properties of this plant. The purpose of the discussed research was to obtain innovative gluten-free pasta from rice and field bean flour enriched with a various addition of chestnut flour. Regarding the studied pasta, the following were determined: the content of free phenolic acids, total polyphenols, and antioxidant properties. Chromatographic analysis (HPLC-ESI-MS/MS (high-performance liquid chromatography-electrospray ionization tandem mass spectrometry)) revealed a wide variety of phenolic acids. In a sample with 20% and higher content of chestnut flour, as many as 13 acids were detected. Isoferulic acid prevailed. The total content of free phenolic acids and total polyphenols increased along with the increasing chestnut content. Moreover, in most cases, the content of individual acids increased with the addition of chestnut flour. Besides, the antioxidant activity was positively correlated with the addition of chestnut fruit flour, the content of free phenolic acids, and total polyphenols. Our research has demonstrated that our innovative gluten-free pasta, with the addition of chestnut flour, has a potential to be a source of polyphenolic compounds, including free phenolic acids, that are valuable for human health.
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Arufe S, Sineiro J, Moreira R. Determination of thermal transitions of gluten-free chestnut flour doughs enriched with brown seaweed powders and antioxidant properties of baked cookies. Heliyon 2019; 5:e01805. [PMID: 31194051 PMCID: PMC6551486 DOI: 10.1016/j.heliyon.2019.e01805] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Revised: 04/25/2019] [Accepted: 05/21/2019] [Indexed: 11/20/2022] Open
Abstract
A protocol for determining the characteristic temperatures of thermomechanical transitions on gluten-free flour doughs is proposed. This protocol is based on the mathematical analysis of experimental curve of storage modulus (G′) vs temperature obtained by means of Dynamic Mechanical Thermal Analysis (DMTA) technique. Doughs at constant consistency of chestnut flour with different levels (3, 6 and 9% flour basis, f.b.) of brown seaweed (Bifurcaria bifurcata, Fucus vesiculosus and Ascophyllum nodosum) powders addition, 2% f.b. of guar gum and 1.8% f.b. of salt with different water absorption were used to test the proposed protocol. The ranges of temperatures corresponding to starch gelatinization (59–97 °C), amylopectin crystallites melting (82–101 °C), reversible dissociation of lipid-amylose complexes (107–128 °C) and amylose melting (133–171 °C) showed a strong dependence with water absorption of samples. Doughs with the same water absorption submitted to starch gelatinization during mixing were also analysed to corroborate the protocol suitability. Total polyphenols content and radical scavenging activity of extracts from chestnut flour-seaweed powder blends and seaweed-enriched chestnut cookies baked at 180 °C were determined. Extraction assisted with ultrasounds was carried out employing acetone-water (70:30 v/v) solution as solvent during 4 min with a liquid/solid ratio of 30 w/w. Seaweed powder addition had a positive effect on antioxidant properties of doughs before baking. However, the seaweed powder addition effect on baked products (cookies) is not clear due to antioxidant activity is overlapped by Maillard's products generated during baking.
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Borges A, Fonseca C, Carreira F, Rodrigues I, Henriques M, Veloso ACA, Peres AM. Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-018-9999-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Paciulli M, Rinaldi M, Cavazza A, Ganino T, Rodolfi M, Chiancone B, Chiavaro E. Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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