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Lazou AE. Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:8216796. [PMID: 38566753 PMCID: PMC10985278 DOI: 10.1155/2024/8216796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 02/12/2024] [Accepted: 02/27/2024] [Indexed: 04/04/2024]
Abstract
The effects of legume incorporation and sweetener substitution on the quality characteristics of innovative biscuits were investigated. The wheat flour was substituted with chickpea and lentil flour at ratios ranging from 0 to 30% legume to whole-meal dicoccum wheat flour. The sugar was substituted by oligofructose at 50 and 100% levels. The quality characteristics, including physicochemical properties (moisture content, water activity, and color), sorption characteristics, structural and textural properties, and sensory properties, were significantly affected by the substitutions. Sorption phenomena were excellently described by the Guggenheim, Anderson, and de Boer (GAB) model, while its parameters were affected by substitutions. Scanning electron microscopy revealed a porous structure with starch granules embedded within the protein matrix, showing restricted gelatinization and keeping largely their form. The incorporation of legume flour increased the biscuit density, hardness, and spread ratio and decreased the color of the products. Furthermore, principal component analysis (PCA) analysis of instrumental and sensory characteristics showed that texture and sweetness were the key quality characteristics for product acceptance. It was found that highly acceptable legume-based biscuits with alternative sweeteners can be produced, with 50% oligofructose substitution and legume flour incorporation (chickpea or lentil) up to 30%.
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Affiliation(s)
- Andriana E. Lazou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Athens, Greece
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Palomares-Navarro MJ, Sánchez-Quezada V, Palomares-Navarro JJ, Ayala-Zavala JF, Loarca-Piña G. Nutritional and Nutraceutical Properties of Selected Pulses to Promote Gluten-Free Food Products. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023:10.1007/s11130-023-01060-y. [PMID: 37289377 DOI: 10.1007/s11130-023-01060-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Subscribe] [Scholar Register] [Accepted: 03/20/2023] [Indexed: 06/09/2023]
Abstract
The market for gluten-free products is increasing with an estimated 7.6% annual growth rate from 2020 to 2027. It has been reported that most gluten-free products, such as bread, cookies, and pasta, contain great amounts of simple carbohydrates and are low in fiber and protein, affecting people's health. Pulses such as common beans, chickpeas, lentils, and peas have been studied as an alternative for developing gluten-free products because of their high protein and fiber content. In addition, they contain bioactive compounds with nutraceutical properties, such as phenolics, saponins, dietary fiber, and resistant starch, among others. Most studies carried out with pulses in vitro and in vivo have displayed health benefits, proving that pulse-based food products are better than their counterparts, even those containing wheat, with proper sensory acceptance. This work reviews pulse's nutritional and nutraceutical properties to promote the development and consumption of gluten-free products and improve their formulations to promote people's health.
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Affiliation(s)
- M Jaqueline Palomares-Navarro
- Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Cerro de las Campanas, S/N, 76010, Santiago de Querétaro, Qro, México
| | - Vanessa Sánchez-Quezada
- Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Cerro de las Campanas, S/N, 76010, Santiago de Querétaro, Qro, México
| | - Julián J Palomares-Navarro
- Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, No. 46, La Victoria, 83304, Hermosillo, Sonora, México
| | - J Fernando Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, No. 46, La Victoria, 83304, Hermosillo, Sonora, México
| | - Guadalupe Loarca-Piña
- Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Cerro de las Campanas, S/N, 76010, Santiago de Querétaro, Qro, México.
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Boukid F, Rosell CM. The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breads. Int J Food Sci Nutr 2022; 73:902-914. [PMID: 35695415 DOI: 10.1080/09637486.2022.2086974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Despite the importance of breads through the history, the wide range of options might lead to a choice dilemma from health-conscious consumers when purchasing bread. In this study, commercial white, wholegrain and multigrain regular breads, sold in Europe, were collected, and classified into gluten-free and gluten-containing categories. For gluten-free-breads, no significant differences were found in energy, saturated fatty acids, sugar, fibre and salt between white and wholegrain breads regardless of the mention "multigrain." For gluten-containing, carbohydrates and fibres differed between white and wholegrain breads, while when considering multigrain presence all the nutritional composition varied significantly. Nevertheless, the mentions wholegrain and multigrain on gluten-free and gluten-containing breads do not guarantee a better nutritional quality compared to white bread. Gluten-free breads showed increased fibre, and decreased carbohydrates, sugar and energy which are comparable to gluten-containing wholegrain breads. This underlines the improvement of gluten-free breads and suggests further investigations to increase protein content.
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Affiliation(s)
- Fatma Boukid
- ClonBio Group LTD, Dublin, Ireland.,Food Industries, Finca Camps i Armet s/n, Institute of Agriculture and Food Research and Technology (IRTA), Monells, Spain
| | - Cristina M Rosell
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada.,Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Spain
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Aldughpassi A, Zafar T, Sidhu JS, Al-Hassawi F, Abdullah MM, Al-Othman A. Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:8867402. [PMID: 33457400 PMCID: PMC7787796 DOI: 10.1155/2020/8867402] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 11/30/2020] [Accepted: 12/08/2020] [Indexed: 11/18/2022]
Abstract
Arabic bread (khubuz) made from white flour is the staple food in the Arabic countries but has now become popular all over the world. A different approach of producing high fiber bread with improved quality can be produced using white flour with added mill fractions, but the addition of mill fractions has been shown to adversely affect the dough characteristics. Therefore, the effect of adding mill fractions on the rheological characteristics of dough was investigated using Brabender Farinograph and Extensograph with the major objective of eliminating their deleterious effects on dough quality, mainly by using psyllium husk, and also reported as an excellent source of soluble dietary fiber. Addition of fine bran, coarse bran, and raw wheat germ decreased the extensibility and resistance to extension and area under curve, lower dough stability, but enhanced water absorption and peak time. Addition of psyllium husk, though reduced the extensibility, but did not affect the area under the curve adversely, thus overcame some of the negative effects on rheological characteristics of the white flour dough. It was concluded that the use of psyllium husk will evidently help the bakers to produce nutritious and acceptable quality Arabic bread.
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Affiliation(s)
- Ahmad Aldughpassi
- Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat, 13060, Kuwait
| | - Tasleem Zafar
- Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat, 13060, Kuwait
| | - Jiwan S. Sidhu
- Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat, 13060, Kuwait
- Food Science & Nutrition Program, P.O. Box. 24885, Safat, 13109, Kuwait
| | - Fatima Al-Hassawi
- Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat, 13060, Kuwait
| | - Mohammad Mirza Abdullah
- Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat, 13060, Kuwait
| | - Amani Al-Othman
- Information and Communications Technology Dept, Kuwait Institute for Scientific Research, P.O. Box. 24885, Safat, 13109, Kuwait
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