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Mesta-Corral M, Gómez-García R, Balagurusamy N, Torres-León C, Hernández-Almanza AY. Technological and Nutritional Aspects of Bread Production: An Overview of Current Status and Future Challenges. Foods 2024; 13:2062. [PMID: 38998567 PMCID: PMC11241233 DOI: 10.3390/foods13132062] [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: 05/31/2024] [Revised: 06/22/2024] [Accepted: 06/25/2024] [Indexed: 07/14/2024] Open
Abstract
Bakery products, especially bread, exist in many homes worldwide. One of the main reasons for its high consumption is that the main raw material is wheat, a cereal that can adapt to a wide variety of soils and climates. However, the nutritional quality of this raw material decreases during its industrial processing, decreasing the value of fibers, proteins, and minerals. Therefore, bread has become a product of high interest to increase its nutritional value. Due to the high consumption of bread, this paper provides a general description of the physicochemical and rheological changes of the dough, as well as the sensory properties of bread by incorporating alternative flours such as beans, lentils, and soy (among others). The reviewed data show that alternative flours can improve fiber, macro, and micronutrient content. The high fiber content reduces the quality of the texture of the products. However, new processing steps or cooking protocols, namely flour proportions, temperature, cooking, and fermentation time, can allow adjusting production variables and optimization to potentially overcome the decrease in sensory quality and preserve consumer acceptance.
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Affiliation(s)
- Mariana Mesta-Corral
- Food Products Research and Development Lab, Unidad Torreón, School of Biological Science, Universidad Autonoma de Coahuila, Torreón 27276, Coahuila, Mexico
- Center for Interdisciplinary Studies and Research, Unidad Saltillo, Universidad Autonoma de Coahuila, Arteaga 25350, Coahuila, Mexico
| | - Ricardo Gómez-García
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Nagamani Balagurusamy
- Laboratorio de Biorremediación, Unidad Torreón, Facultad de Ciencias Biológicas, Universidad Autonoma de Coahuila, Torreón 27276, Coahuila, Mexico
| | - Cristian Torres-León
- Research Center and Ethnobiological Garden, Unidad Torreón, Universidad Autonoma de Coahuila, Viesca 27480, Coahuila, Mexico
- Agri-Food and Agro-Industrial Bioeconomy Research Group, Unidad Torreón, Universidad Autonoma de Coahuila, Torreón 27276, Coahuila, Mexico
| | - Ayerim Y Hernández-Almanza
- Food Products Research and Development Lab, Unidad Torreón, School of Biological Science, Universidad Autonoma de Coahuila, Torreón 27276, Coahuila, Mexico
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Utarova N, Kakimov M, Gajdzik B, Wolniak R, Nurtayeva A, Yeraliyeva S, Bembenek M. Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan. Foods 2024; 13:271. [PMID: 38254572 PMCID: PMC10815016 DOI: 10.3390/foods13020271] [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: 11/11/2023] [Revised: 01/09/2024] [Accepted: 01/11/2024] [Indexed: 01/24/2024] Open
Abstract
This research aims to enhance the nutritional value of gluten-free bread by incorporating a diverse range of components, including additives with beneficial effects on human health, e.g., dietary fibers. The research was focused on improving the texture, taste, and nutritional content of gluten-free products by creating new recipes and including novel biological additives. The goal was to develop gluten-free bread with less than 3 ppm gluten content that can be eaten by people suffering from gluten sensitivity. The physical and chemical properties of gluten-free rice, corn, green buckwheat, chickpea, amaranth, and plantain flours were examined to understand their unique characteristics and the possibility of their mixing combination to achieve the desired results. Initially, nine recipes were prepared, and in survey research, four baking recipes were selected and tested. The composition of amino acids in the prepared gluten-free bread was determined. The variant made of corn, green buckwheat flour with plantain was found to be top-rated. Changes in the nutritional content of the new product were analyzed, and general regulations and nutritional values were identified. Experimental baking processes were carried out, leading to the successful formulation of gluten-free bread containing corn, green buckwheat, and plantain flour in a ratio of 40:40:20, meeting gluten-free requirements and demonstrating improved nutritional properties, as well as consumption properties, confirmed by surveys conducted on a group of consumers.
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Affiliation(s)
- Nazira Utarova
- The Department of Food Technology and Processing Products, S.Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana 010011, Kazakhstan; (N.U.); (A.N.)
| | - Mukhtarbek Kakimov
- The Department of Food Technology and Processing Products, S.Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana 010011, Kazakhstan; (N.U.); (A.N.)
| | - Bożena Gajdzik
- Department of Industrial Informatics, Silesian University of Technology, 40-019 Katowice, Poland;
| | - Radosław Wolniak
- Faculty of Organization and Management, Silesian University of Technology, 44-100 Gliwice, Poland
| | - Ainur Nurtayeva
- The Department of Food Technology and Processing Products, S.Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana 010011, Kazakhstan; (N.U.); (A.N.)
| | - Saule Yeraliyeva
- The Department of Design and Technology, Korkyt Ata Kyzylorda University, 29A Aiteke Bi Str., Kyzylorda 120014, Kazakhstan;
| | - Michał Bembenek
- Faculty of Mechanical Engineering and Robotics, AGH University of Krakow, A. Mickiewicza 30, 30-059 Krakow, Poland;
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Ndjang MMN, Klang JM, Njapndounke B, Foko MEK, Dongmo JR, Kamdem MHK, Tonga JL, Mmutlane EM, Ndinteh DT, Kayitesi E, Zambou FN. Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch ( Manihot esculenta) and Some Legumes ( Arachis hypogaea, Vigna unguiculata, and Glycine max). Foods 2023; 12:3180. [PMID: 37685113 PMCID: PMC10486541 DOI: 10.3390/foods12173180] [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: 07/17/2023] [Revised: 08/15/2023] [Accepted: 08/21/2023] [Indexed: 09/10/2023] Open
Abstract
BACKGROUND Sour cassava starch is used as an alternative to wheat flour in breadmaking. However, its nutritional and technological properties are limited. To remedy this, the use of legumes has proved to be very successful. Thus, the present study aimed to determine the optimal condition for the production of bread made from sour cassava starch, peanut, cowpea and soybean flour. METHODS The I-optimal design was employed to obtain an optimal proportion of the mixture with the variables sour cassava starch, cowpea, soy and peanut flour. The responses evaluated were overall acceptability, specific volume and protein content. RESULTS It resulted that the incorporation of sour cassava starch positively influenced the volume but negatively influenced the protein content and overall acceptability. While the addition of legumes increased protein content and overall consumer acceptability, the specific volume was reduced. The optimal proportions of sour cassava starch, cowpea, soybean and peanut flour were 64.11%, 18.92%, 0% and 16.96%, respectively. Under this condition, it led to a desirability of 1, specific volume of 1.35, overall acceptability of 6.13, protein content of 9.72%, carbohydrate content of 67.89%, fat content of 9.39%, fiber content of 2.10% and ash content of 1.04%. CONCLUSIONS The findings suggest that cowpea and peanut can be used for the improvement of the technological, nutritional and sensory properties of sour cassava starch bread and thus increase its consumption and application in the food processing industry.
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Affiliation(s)
- Marie Madeleine Nanga Ndjang
- Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang P.O. Box 67, Cameroon; (M.M.N.N.); (J.R.D.); (F.N.Z.)
- Centre for Natural Products Research, Department of Chemical Sciences, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Johannesburg 2028, South Africa; (M.H.K.K.); (J.L.T.); (D.T.N.)
| | - Julie Mathilde Klang
- Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang P.O. Box 67, Cameroon; (M.M.N.N.); (J.R.D.); (F.N.Z.)
| | - Bilkissou Njapndounke
- Laboratory of Microbiology, Department of Microbiology, Faculty of Science, University of Yaoundé I, Yaoundé P.O. Box 812, Cameroon;
| | - Marius Edith Kouam Foko
- Department of Physiological Sciences and Biochemistry, Faculty of Medicine and Pharmaceutical Sciences, University of Dschang, Dschang P.O. Box 67, Cameroon;
| | - Jean Roger Dongmo
- Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang P.O. Box 67, Cameroon; (M.M.N.N.); (J.R.D.); (F.N.Z.)
| | - Michael Hermann Kengne Kamdem
- Centre for Natural Products Research, Department of Chemical Sciences, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Johannesburg 2028, South Africa; (M.H.K.K.); (J.L.T.); (D.T.N.)
- Research Center for Synthesis and Catalysis, Department of Chemical Sciences, University of Johannesburg, Kingsway Campus, Auckland Park, Johannesburg 2008, South Africa;
| | - Jordan Lembe Tonga
- Centre for Natural Products Research, Department of Chemical Sciences, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Johannesburg 2028, South Africa; (M.H.K.K.); (J.L.T.); (D.T.N.)
- Research Center for Synthesis and Catalysis, Department of Chemical Sciences, University of Johannesburg, Kingsway Campus, Auckland Park, Johannesburg 2008, South Africa;
| | - Edwin Mpho Mmutlane
- Research Center for Synthesis and Catalysis, Department of Chemical Sciences, University of Johannesburg, Kingsway Campus, Auckland Park, Johannesburg 2008, South Africa;
| | - Derek Tantoh Ndinteh
- Centre for Natural Products Research, Department of Chemical Sciences, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Johannesburg 2028, South Africa; (M.H.K.K.); (J.L.T.); (D.T.N.)
- Research Center for Synthesis and Catalysis, Department of Chemical Sciences, University of Johannesburg, Kingsway Campus, Auckland Park, Johannesburg 2008, South Africa;
| | - Eugenie Kayitesi
- Department of Food and Consumer Science, University of Pretoria, Private Bag 20, Hatfield, Pretoria 0028, South Africa;
| | - François Ngoufack Zambou
- Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang P.O. Box 67, Cameroon; (M.M.N.N.); (J.R.D.); (F.N.Z.)
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Rahman MH, Sun HN, Zhang M, Mu TH, Khan NM. Effect of sucrose, trehalose, maltose and xylose on rheology, water mobility and microstructure of gluten-free model dough based on high hydrostatic pressure treated starches. Int J Biol Macromol 2023; 231:123184. [PMID: 36634802 DOI: 10.1016/j.ijbiomac.2023.123184] [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: 07/27/2022] [Revised: 01/03/2023] [Accepted: 01/04/2023] [Indexed: 01/11/2023]
Abstract
Due to functional and physicochemical properties, starch in its native state has limited range of applications. Simultaneously, information on effects of different sugars and their interactions with modified starch on gluten-free model dough is also limited. To better overcome these restrictions, the effects of sucrose, trehalose, maltose and xylose on rheology, water mobility and microstructure of gluten-free dough prepared with high hydrostatic pressure (HHP) treated maize (MS), potato (PS) and sweet potato starch (SS) were investigated. MS, PS and SS dough with trehalose exhibited a lower degree of dependence of G' on frequency sweep (z'), higher strength (K) and relative elastic part of maximum creep compliance (Je/Jmax), suggesting stable network structure formation. Total gas production (VT) of MS dough with maltose, PS dough with sucrose and SS dough with trehalose was increased from 588 to 1454 mL, 537 to 1498 mL and 637 to 1455 mL respectively. Higher weakly bound water (T22) was found in the dough with trehalose at 60 min of fermentation, suggesting more hydrogen bonds and stable network. Thus, trehalose might be a potential improver in HHP treated starch-based gluten-free products.
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Affiliation(s)
- Md Hafizur Rahman
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China; Department of Quality Control and Safety Management, Faculty of Food Sciences and Safety, Khulna Agricultural University, Bangladesh
| | - Hong-Nan Sun
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China.
| | - Miao Zhang
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China.
| | - Tai-Hua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China.
| | - Nasir Mehmood Khan
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China; Department of Agriculture, Shaheed Benazir Bhutto University, Sheringal, Upper Dir, Khyber Pakhtunkhwa, Pakistan
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5
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Microbial Peptidase in Food Processing: Current State of the Art and Future Trends. Catal Letters 2022. [DOI: 10.1007/s10562-022-03965-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
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6
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Qazi MW, de Sousa IG, Nunes MC, Raymundo A. Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae. Foods 2022; 11:foods11030397. [PMID: 35159547 PMCID: PMC8833925 DOI: 10.3390/foods11030397] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 01/24/2022] [Accepted: 01/25/2022] [Indexed: 02/01/2023] Open
Abstract
Microalgae are an enormous source of nutrients that can be utilized to enrich common food of inherently low nutritional value, such as gluten-free (GF) bread. Addition of the algae species: Tetraselmis chuii (Tc), Chlorella vulgaris (Cv), and Nannochloropsis gaditana (Ng) biomass led to a significant increase in proteins, lipids, minerals (Ca, Mg, K, P, S, Fe, Cu, Zn, Mn), and antioxidant activity. Although, a compromise on dough rheology and consequential sensory properties was observed. To address this, ethanol treatment of the biomass was necessary to eliminate pigments and odor compounds, which resulted in the bread receiving a similar score as the control during sensory trials. Ethanol treatment also resulted in increased dough strength depicted by creep/recovery tests. Due to the stronger dough structure, more air bubbles were trapped in the dough resulting in softer breads (23–65%) of high volume (12–27%) vs. the native algae biomass bread. Breads baked with Ng and Cv resulted in higher protein-enrichment than the Tc, while Tc enrichment led to an elevated mineral content, especially the Ca, which was six times higher than the other algae species. Overall, Ng, in combination with ethanol treatment, yielded a highly nutritious bread of improved technological and sensory properties, indicating that this species might be a candidate for functional GF bread development.
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Affiliation(s)
- Muhammad Waqas Qazi
- Department of Food and Health Nofima, Norwegian Institute for Food, Fisheries and Aquaculture Research, Osloveien 1, 1431 Ås, Norway
- Correspondence: ; Tel.: +46-76-328-2054
| | - Inês Gonçalves de Sousa
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (I.G.d.S.); (M.C.N.); (A.R.)
| | - Maria Cristiana Nunes
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (I.G.d.S.); (M.C.N.); (A.R.)
| | - Anabela Raymundo
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (I.G.d.S.); (M.C.N.); (A.R.)
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Patterning Large-Scale Nanostructured Microarrays on Coverslip for Sensitive Plasmonic Detection of Aqueous Gliadin Traces. CHEMOSENSORS 2022. [DOI: 10.3390/chemosensors10020038] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
User-friendly devices for detecting low gliadin content in commercial foods are of extreme importance for people with gluten diseases. With this concern, the present work proposes a rapid and sensitive optical nanostructured microarrays platform for the detection of gliadin using specific anti-gliadin IgG antibodies immobilized on annealed gold nanostructures (AuNPs) obtained after the high annealing process (550 °C) of gold thin films evaporated on commercial glass coverslips. Localized Surface Plasmon Resonance (LSPR) immunosensing of gliadin in the range of 0.1 ppm to 1000 ppm is successfully achieved. In addition, the biofunctionalization protocol was used for gluten screening in five food complex products.
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Drakula S, Novotni D, Čukelj Mustač N, Voučko B, Krpan M, Hruškar M, Ćurić D. Alteration of phenolics and antioxidant capacity of gluten-free bread by yellow pea flour addition and sourdough fermentation. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101424] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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9
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Goel S, Singh M, Grewal S, Razzaq A, Wani SH. Wheat Proteins: A Valuable Resources to Improve Nutritional Value of Bread. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.769681] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
Triticum aestivum, commonly known as bread wheat, is one of the most cultivated crops globally. Due to its increasing demand, wheat is the source of many nutritious products including bread, pasta, and noodles containing different types of seed storage proteins. Wheat seed storage proteins largely control the type and quality of any wheat product. Among various unique wheat products, bread is the most consumed product around the world due to its fast availability as compared to other traditional food commodities. The production of highly nutritious and superior quality bread is always a matter of concern because of its increasing industrial demand. Therefore, new and more advanced technologies are currently being applied to improve and enrich the bread, having increased fortified nutrients, gluten-free, highly stable with enhanced shelf-life, and long-lasting. This review focused on bread proteins with improving wheat qualities and nutritional properties using modern technologies. We also describe the recent innovations in processing technologies to improve various quality traits of wheat bread. We also highlight some modern forms of bread that are utilized in different industries for various purposes and future directions.
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Shiri A, Ehrampoush MH, Yasini Ardakani SA, Shamsi F, Mollakhalili‐Meybodi N. Technological characteristics of inulin enriched gluten-free bread: Effect of acorn flour replacement and fermentation type. Food Sci Nutr 2021; 9:6139-6151. [PMID: 34760245 PMCID: PMC8565209 DOI: 10.1002/fsn3.2567] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/21/2021] [Accepted: 08/26/2021] [Indexed: 11/09/2022] Open
Abstract
Textural, physicochemical, and sensory characteristics of rice-based gluten-free bread in the presence of acorn flour; inulin and different fermentation type (yeast starter fermentation [Y] or mixed fermentation based on sourdough [MF-SD]) were investigated. Acorn flour was added to replace rice flour at a proportion of 10, 30, and 50% W/W. Furthermore, the mixture flour was replaced by inulin as a functional prebiotic ingredient at 10% W/W. Considering results obtained at this study, using mixed fermentation based on sourdough and inulin at 10% W/W provide the structure able to restore gases through baking process at formulations containing acorn flour at 30% W/W (A30R70SL). The highest specific volume (1.47 ± 0.04 cm3 g-1) and the lowest hardness (40.97 ± 0.87 N) are observed in A30R70SL which seems to be induced by its potential to form gel. Acorn flour substitution level at 50% W/W adversely influenced the technological characteristics of final product and its perception by the consumer. Acorn flour substitution up to 30% W/W is preferred by the consumer which is attributed to its potential role to improve the unpleasant pale color of rice-based gluten-free products. A negatively significant correlation has been observed between the color perception by the consumer and crumb lightness (r = -.493, p ≤ .05).
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Affiliation(s)
- Ameneh Shiri
- Department of Food Science and TechnologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Mohammad Hassan Ehrampoush
- Department of Environmental Health EngineeringEnvironmental Science and Technology Research CenterSchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | | | - Farimah Shamsi
- Department BiostatisticsSchool of Public HealthShahid sadoughi University of Medical SciencesYazdIran
| | - Neda Mollakhalili‐Meybodi
- Department of Food Science and TechnologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
- Research Center for Food Hygiene and SafetyShahid Sadoughi University of Medical SciencesYazdIran
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11
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Cardoso Vieira M, Pischke Garske R, de Souza Rocha P, da Fontoura Xavier Costa L, Nunes Paiva AR, Thys RCS. Babassu Mesocarp Flour: A Nutritive Brazilian By-product for Gluten-free Muffins. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1971132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Matheus Cardoso Vieira
- Institute of Food Science and Technology, Federal University of Rio Grande Do Sul (Icta-ufrgs), Porto Alegre, Brazil
| | - Raquel Pischke Garske
- Institute of Food Science and Technology, Federal University of Rio Grande Do Sul (Icta-ufrgs), Porto Alegre, Brazil
| | - Patrik de Souza Rocha
- Institute of Food Science and Technology, Federal University of Rio Grande Do Sul (Icta-ufrgs), Porto Alegre, Brazil
| | | | - Ana Raisa Nunes Paiva
- Institute of Food Science and Technology, Federal University of Rio Grande Do Sul (Icta-ufrgs), Porto Alegre, Brazil
| | - Roberta Cruz Silveira Thys
- Institute of Food Science and Technology, Federal University of Rio Grande Do Sul (Icta-ufrgs), Porto Alegre, Brazil
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12
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Functionality of Bread and Beverage Added with Brosimum alicastrum Sw. Seed Flour on the Nutritional and Health Status of the Elderly. Foods 2021; 10:foods10081764. [PMID: 34441541 PMCID: PMC8394985 DOI: 10.3390/foods10081764] [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: 07/08/2021] [Revised: 07/25/2021] [Accepted: 07/28/2021] [Indexed: 11/22/2022] Open
Abstract
Physiological changes in elderly individuals (EI) can contribute to nutritional deterioration and comorbidities that reduce their quality of life. Factors such as diet can modulate some of these effects. The aim was to evaluate the functionality of foods added with Brosimum alicastrum Sw. seed flour in EI. EI (n = 23) living in nursing home conditions agreed to participate. A control stage was carried out (30 days) and subsequently, an intervention stage (30 days) was realized in which a muffin and a beverage, designed for EI, were added to the participants’ their usual diet. In both stages, anthropometric parameters, body composition, nutritional status, dietary intake, sarcopenic status, cognitive and affective states, biometric parameters, and total phenolic compounds (TPC), and antioxidant capacity in foods and plasma of EI were determined. The results showed that the consumption of the foods improved the energy intake and preserved the muscle reserves of the EI. The EI gained body weight (+1.1 kg), increased their protein (+18.6 g/day; 1.5 g/kg BW/day), dietary fiber (+13.4 g/day), iron (+4.4 mg/day), zinc (+1.8 mg/day), folic acid (+83.4 µg/day) consumption while reducing their cholesterol (−66 mg/day) and sodium (−319.5 mg/day) consumption. LDL-C lipoproteins reduced (14.8%) and urea (33.1%) and BUN (33.3%) increased. The TPC increased (7.8%) in the plasma, particularly in women (10.7%). The foods improve the EI nutritional status, and this has a cardiovascular protective effect that can benefit the health of the EI.
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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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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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15
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Korus J, Chmielewska A, Witczak M, Ziobro R, Juszczak L. Rapeseed protein as a novel ingredient of gluten-free bread. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03768-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractThe aim of the study was to analyze the influence of rapeseed protein isolate on physico-chemical properties, sensory attributes and storage of gluten-free bread prepared on the basis of corn and potato starch mixture with the addition of pectin and guar gum. Starches used in bread formulation were replaced with rapeseed protein isolate in the amounts 6–15%. The bread was characterized in terms of physical properties, including volume, crumb structure and color, which was accompanied with sensory assessment. Texture and thermal properties were determined during 3 days of storage. It was observed that the presence of rapeseed protein, especially at higher levels, caused an increase in bread volume and density of pores and a decrease in crumb porosity, as compared to the control. Partial replacement of starch with rapeseed protein caused a significant increase of b* parameter, reflecting rising yellowness, which positively influenced bread acceptance. Rapeseed protein limited bread staling during storage in comparison to control sample. The results demonstrate that rapeseed protein could become a valuable component of gluten-free bread, as it provides valuable amino acids, but also beneficially influences quality characteristics.
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16
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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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17
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Montemurro M, Pontonio E, Rizzello CG. Design of a "Clean-Label" Gluten-Free Bread to Meet Consumers Demand. Foods 2021; 10:462. [PMID: 33672491 PMCID: PMC7923426 DOI: 10.3390/foods10020462] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 02/12/2021] [Accepted: 02/16/2021] [Indexed: 12/16/2022] Open
Abstract
The market of gluten-free (GF) products has been steadily increasing in last few years. Due to the technological importance of gluten, the GF food production is still a challenge for the industry. Indeed, large quantities of fat, sugars, structuring agents, and flavor enhancers are added to GF formulations to make textural and sensorial characteristics comparable to conventional products, leading to nutritional and caloric intake imbalances. The formulation of the novel "clean-label" GF bread included a commonly used mixture of maize and rice flour (ratio 1:1) fortified with selected protein-rich flours. Naturally hydrocolloids-containing flours (psyllium, flaxseed, chia) were included in the bread formulation as structuring agents. A type-II sourdough was obtained by using a selected Weissella cibaria P9 and a GF sucrose-containing flour as substrate for fermentation to promote the exo-polysaccharides synthesis by the starter lactic acid bacterium. A two-step protocol for bread-making was set-up: first, the GF sourdough was fermented (24 h at 30 °C); then, it was mixed with the other ingredients (30% of the final dough) and leavened with baker's yeast before baking. Overall, the novel GF bread was characterized by good textural properties, high protein content (8.9% of dry matter) and in vitro protein digestibility (76.9%), low sugar (1.0% of dry matter) and fat (3.1% of dry matter) content, and an in vitro predicted glycemic index of 85.
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Affiliation(s)
- Marco Montemurro
- Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (M.M.); (E.P.)
| | - Erica Pontonio
- Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (M.M.); (E.P.)
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18
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Zorzi CZ, Garske RP, Flôres SH, Thys RCS. Sunflower protein concentrate: A possible and beneficial ingredient for gluten-free bread. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102539] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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19
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Chlorella sorokiniana: A new alternative source of carotenoids and proteins for gluten-free bread. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109974] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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20
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Raymundo A, Torres MD, Sousa I. Special Issue: Rheology and Quality Research of Cereal-Based Food. Foods 2020; 9:foods9111517. [PMID: 33105597 PMCID: PMC7690254 DOI: 10.3390/foods9111517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 10/19/2020] [Accepted: 10/19/2020] [Indexed: 11/16/2022] Open
Abstract
New trends in the cereal industry deal with a permanent need to develop new food products that are adjusted to consumer demands and, in the near future, the scarcity of food resources. Sustainable food products as health and wellness promoters can be developed redesigning traditional staple foods, using environmentally friendly ingredients (such as microalgae biomass or pulses) or by-products (e.g., tomato seeds) in accordance with the bioeconomy principles. These are topics that act as driving forces for innovation and will be discussed in the present special issue. Rheology always was the reference discipline to determine dough and bread properties. A routine analysis of cereal grains includes empirical rheology techniques that imply the use of well-known equipment in cereal industries (e.g., alveograph, mixograph, extensograph). Their parameters determine the blending of the grains and are crucial on the technical sheets that determine the use of flours. In addition, the structure of gluten-free cereal-based foods has proven to be a determinant for the appeal and strongly impacts consumers' acceptance. Fundamental rheology has a relevant contribution to help overcome the technological challenges of working with gluten-free flours. These aspects will also be pointed out in order to provide a prospective view of the relevant developments to take place in the area of cereal technology.
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Affiliation(s)
- Anabela Raymundo
- LEAF—Linking Landscape, Environment, Agriculture and Food, Research Center of Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
- Correspondence: ; Tel.:+351-21-365-2114
| | - María Dolores Torres
- Department of Chemical Engineering, Science Faculty, Universidade de Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain;
| | - Isabel Sousa
- LEAF—Linking Landscape, Environment, Agriculture and Food, Research Center of Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
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21
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Sheikholeslami Z, Mahfouzi M, Karimi M, Hejrani T, Ghiafehdavoodi M, Ghodsi M. Evaluating the traditional bread properties with new formula: Affected by triticale and cress seed gum. FOOD SCI TECHNOL INT 2020; 27:413-425. [PMID: 33019815 DOI: 10.1177/1082013220961777] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
During recent years, composite bread is more popular among consumers due to its functional and nutritional properties. Among cereals, triticale has been studied, along with careful observation of its characteristics. In addition, hydrocolloids can be replaced as an appropriate resource due to a decrease in the gluten content. The present study aimed to evaluate the effect of triticale flour replacement at the levels of 0, 100, 150, and 250 g/kg, and cress seed gum at the concentrations of 0, 3, 6, and 10 g/kg on the rheological parameters of dough and physicochemical, textural, microstructural, and sensory properties of bread. Based on the results, formula including composite flour (150 g/kg triticale flour+850 g/kg wheat flour) and cress seed gum at 6 g/kg was the best formulation for improving the texture, color parameters, and general acceptance of both types of bread (Barbari and Lavash). Regarding the Iranian Barbari bread, cress seed gum increased the specific volume, porosity, and brightness, while reduced the hardness compared to the control. Besides, sensory evaluation manifested that 150 g/kg of wheat flour could be replaced with triticale flour for providing a good quality of bread. In conclusion, the addition of 150 g/kg of triticale and 6 g/kg of cress seed gum into composite flour and bread formulations had positive effects on all properties measured in both types of bread.
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Affiliation(s)
- Zahra Sheikholeslami
- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center, Agriculture Research, Education and Extension Organization (AREEO), Mashhad, Iran
| | - Maryam Mahfouzi
- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Mahdi Karimi
- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center, Agriculture Research, Education and Extension Organization (AREEO), Mashhad, Iran
| | - Toktam Hejrani
- Department of Food Science and Engineering, Islamic Azad University, Sabzevar, Iran
| | - Mahdi Ghiafehdavoodi
- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center, Agriculture Research, Education and Extension Organization (AREEO), Mashhad, Iran
| | - Masoud Ghodsi
- Seed and Plant Improvement Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center, Agriculture Research, Education and Extension Organization (AREEO), Mashhad, Iran
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22
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Cardillo Diniz R, Morcatti Coura F, Ferreira Rodrigues J. Effect of different gluten-free flours on the sensory characteristics of a vegan alfajor: Vegan gluten-free Alfajor development. FOOD SCI TECHNOL INT 2020; 27:145-150. [PMID: 32659123 DOI: 10.1177/1082013220939792] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Vegan and gluten-free markets have grown considerably in the last few years. Sustainability and the use of agro-industrial waste have also gained interest on food market. Thus, this study aimed to develop a vegan gluten-free alfajor, assessing the effect of different gluten-free flours (peanut okara (a by-product), sorghum, and rice flours) on the product sensory profile, and its market appeal. A simplex centroid design was applied to optimize the alfajor formulation. Check All That Apply and acceptance tests were performed. The use of different flours and their mixtures generated products with different texture attributes. All formulations obtained good acceptances, but higher concentrations of peanut okara and sorghum flours contributed to produce softer alfajors, considered as preferred by consumers. Therefore, it was possible to develop a gluten-free alfajor with sensory quality adding value to an agroindustrial by-product.
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23
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EWERLING M, STEINMACHER NC, SANTOS MRD, KALSCHNE DL, SOUZA NED, ARCANJO FM, SOUZA AHPD, RODRIGUES AC. Defatted chia flour improves gluten-free bread nutritional aspects: a model approach. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.42118] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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24
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Nunes MC, Fernandes I, Vasco I, Sousa I, Raymundo A. Tetraselmis chuii as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity. Foods 2020; 9:E579. [PMID: 32375425 PMCID: PMC7278787 DOI: 10.3390/foods9050579] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 04/22/2020] [Accepted: 05/01/2020] [Indexed: 12/17/2022] Open
Abstract
The objective of this work is to increase the nutritional quality of gluten-free (GF) bread by addition of Tetraselmis chuii microalgal biomass, a sustainable source of protein and bioactive compounds. The impact of different levels of T. chuii (0%-Control, 1%, 2% and 4% w/w) on the GF doughs and breads' structure was studied. Microdough-Lab mixing tests and oscillatory rheology were conducted to evaluate the dough´s structure. Physical properties of the loaves, total phenolic content (Folin-Ciocalteu) and antioxidant capacity (DPPH and FRAP) of the bread extracts were assessed. For the low additions of T. chuii (1% and 2%), a destabilising effect is noticed, expressed by lower dough viscoelastic functions (G' and G'') and poor baking results. At the higher level (4%) of microalgal addition, there was a structure recovery with bread volume increase and a decrease in crumb firmness. Moreover, 4% T. chuii bread presented higher total phenolic content and antioxidant capacity when compared to control. Bread with 4% T. chuii seems particularly interesting since a significant increase in the bioactivity and an innovative green appearance was achieved, with a low impact on technological performance, but with lower sensory scores.
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Affiliation(s)
- Maria Cristiana Nunes
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa; Tapada da Ajuda, 1349-017 Lisbon, Portugal; (I.F.); (I.V.); (I.S.); (A.R.)
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25
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Purabdolah H, Sadeghi A, Ebrahimi M, Kashaninejad M, Shahiri Tabarestani H, Mohamadzadeh J. Techno-functional properties of the selected antifungal predominant LAB isolated from fermented acorn (Quercus persica). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00423-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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26
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Mostafa HS. Microbial transglutaminase: An overview of recent applications in food and packaging. BIOCATAL BIOTRANSFOR 2020. [DOI: 10.1080/10242422.2020.1720660] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Heba Sayed Mostafa
- Faculty of Agriculture, Department of Food Science, University of Cairo, Giza, Egypt
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27
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Abstract
The population of Americans suffering from celiac, gluten intolerance, and wheat allergy is 1 in every 14 people. Also, many are choosing gluten-free (GF) diets nowadays because of the perception that it is a healthier option for them. Therefore, in the last decade, the GF market in the US and all over the world has seen significant growth. Globally, GF product sales reached 4.63 billion USD in 2017, and are expected to reach 6.47 billion USD by 2023, a projected compound annual growth rate of 7.6%. Several grains like millet, corn, sorghum, and pseudocereals like amaranth, quinoa, and teff are the main ingredients for a gluten diet. Though most of them have a comparable nutrient profile as common grains, the main challenge to their acceptability is the quality departure from gluten-containing counterparts and imbalance nutrients that ensue when food processing aids like starch, gums, and enzymes are used. In this review, we profiled some of the common grains, their characteristics, functionality and the various food types they are used for. We also reviewed the impact of some of the current food processing aids like starch, hydrocolloids used for improving functionality, and processing techniques like extrusion suitable for making remarkable GF foods.
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Affiliation(s)
- Joseph S Woomer
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, Kentucky, USA
| | - Akinbode A Adedeji
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, Kentucky, USA
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28
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Jacinto G, Stieven A, Maciel MJ, Souza CFVD. Effect of potato peel, pumpkin seed, and quinoa flours on sensory and chemical characteristics of gluten-free breads. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.16919] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Celiac disease is characterized by the body’s inability to digest gluten in the small intestine, and the dietary treatment consists of avoiding foods that contain this protein. Potato peel, pumpkin seeds, and quinoa are ingredients that can be used to produce gluten-free bread. The aim of this work was to evaluate chemical and sensory characteristics of gluten-free breads consisting of the idea to compare both made with traditional ingredients and with the addition of Potato Peel Flour (PPF), Pumpkin Seed Flour (PSF), and Quinoa Flour (QF). Sensory analysis of the prepared gluten-free breads and chemical analysis of the alternative flours were performed, as well as the formulations developed. The bread formulation with traditional flours and starches that obtained the highest acceptance in the sensory evaluation was used as a base to prepare three bread formulations, with 2.5%, 5.0%, and 7.5% of each alternative flours. Regarding the chemical analysis of the flours, carbohydrate concentrations of PPF and QF did not differ statistically. Lipid, protein, and ash levels in PSF were significantly higher than those in the other flours. Carbohydrate, ash, and lipid contents of the three formulations made with alternative flours showed no significant differences. The formulation with 5.0% of the alternative flours had higher sensory acceptance. The results showed that the alternative flours used are viable alternatives for the production of gluten-free breads, making it possible to improve the diet of part of the population with celiac disease by increasing the nutritional contents of minerals, lipids, and proteins.
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29
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Cricket powder (Gryllus assimilis) as a new alternative protein source for gluten-free breads. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102180] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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30
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Rathnayake HA, Navaratne S, Navaratne C. Improving porous crumb structure of rice-related leavened food products by fermentation and gelatinization at slightly higher air pressure conditions. J Texture Stud 2019; 50:564-570. [PMID: 31286515 DOI: 10.1111/jtxs.12465] [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: 02/26/2019] [Revised: 06/29/2019] [Accepted: 07/02/2019] [Indexed: 11/30/2022]
Abstract
Porous crumb structure of rice-related leavened food products developed under air pressure conditions during fermentation and gelatinization in a fabricated fermentation chamber were characterized. Therein, four samples were prepared under three pressurized conditions (sample pressurized by the leavened gas itself, 1 kg/cm2 initial pressure, 1.5 kg/cm2 initial pressure) along with a control (unpressurized). Crumb volume, specific volume, bulk density, pH as well as crumb texture profile and cellular structure were analyzed. Results revealed that fermentation and gelatinization under air pressure (slightly higher than the atmospheric air pressure) conditions in the fabricated fermentation chamber help to arrest leavening gas within the dough mass to improve the properties of porous crumb structure. Sample fermented and gelatinized at 1 kg/cm2 initial pressure presented better crumb mechanical and cellular structural properties compared to the other two pressurized samples and the control.
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Affiliation(s)
- Heshani A Rathnayake
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - Senevirathne Navaratne
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - Champa Navaratne
- Department of Agricultural Engineering, Faculty of Agriculture, University of Ruhuna, Kamburupitiya, Sri Lanka
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31
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Dandachy S, Mawlawi H, Obeid O. Effect of Processed Chickpea Flour Incorporation on Sensory Properties of Mankoushe Zaatar. Foods 2019; 8:foods8050151. [PMID: 31058863 PMCID: PMC6560399 DOI: 10.3390/foods8050151] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2019] [Revised: 04/29/2019] [Accepted: 04/29/2019] [Indexed: 12/12/2022] Open
Abstract
Chickpea flour is known to have good nutritional values. Nevertheless, it is commonly made from ground grains, and characterized by an “off-flavor”. Processing of chickpea grains before flour formation reduces the intensity of the off-flavor. Therefore, two experiments were conducted: first to examine the effect of conventional processing (soaking, boiling, and drying) on the nutritional composition of the chickpea flour; and second, to investigate the impact of processed chickpea flour incorporation with different ratios on the sensory properties of mankoushe zaatar, a popular Lebanese pastry, usually made up of refined wheat flour. Chickpea flour was found to be nutritionally superior compared to refined wheat flour, and conventional processing of the flour was found not to affect its content of protein, fats, carbohydrates, and phosphorus, while total dietary and crude fibers were significantly increased. The fatty acid profile was minimally affected, while magnesium and potassium were reduced. The sensory test conducted among panelists (n = 60) showed that the incorporation of processed chickpea flour into the dough of mankoushe zaatar with ratios of 30% and 50% provided an end-product with better taste and overall acceptability compared to the regular mankoushe. Hence, conventionally processed chickpea flour can be used as a fortifier to improve the nutritional quality of bakery products without negatively affecting their sensory properties.
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Affiliation(s)
- Sahar Dandachy
- Department of Nutrition, Faculty of Public Health, Lebanese University, Tripoli 1300, Lebanon.
| | - Hiba Mawlawi
- Department of Nutrition, Faculty of Public Health, Lebanese University, Tripoli 1300, Lebanon.
- Doctoral School of Science & Technology, Lebanese University, Tripoli 1300, Lebanon.
| | - Omar Obeid
- Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, P.O. Box 11-0236 Beirut, Lebanon.
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Amini Khoozani A, Birch J, Bekhit AEDA. Production, application and health effects of banana pulp and peel flour in the food industry. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:548-559. [PMID: 30906012 PMCID: PMC6400781 DOI: 10.1007/s13197-018-03562-z] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/15/2018] [Accepted: 12/26/2018] [Indexed: 12/20/2022]
Abstract
The past 20 years has seen rapid development of value-added food products. Using largely wasted fruit by-products has created a potential for sustainable use of these edible materials. The high levels of antioxidant activity, phenolic compounds, dietary fibres and resistant starch in banana pulp and peel have made this tropical fruit an outstanding source of nutritive ingredient for enrichment of foodstuffs. Accordingly, processing of separate banana parts into flour has been of interest by many researchers using different methods (oven drying, spouted bed drier, ultrasound, pulsed vacuum oven, microwave, spray drying and lyophilization). Regarding the high level of bioactive compounds, especially resistant starch in banana flour, the application of its flour in starchy foods provides a great opportunity for product development, even in gluten free foods. This review aims to provide concise evaluation of the health benefits of banana bioactive components and covers a wide range of literature conducted on the application of different parts of banana and the flour produced at various ripeness stages in the food industry. Of particular interest, the impact of drying methods on banana flour properties are discussed.
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Affiliation(s)
- Amir Amini Khoozani
- Department of Food Science, University of Otago, PO Box 56, Dunedin, 9054 New Zealand
| | - John Birch
- Department of Food Science, University of Otago, PO Box 56, Dunedin, 9054 New Zealand
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Bourekoua H, Różyło R, Gawlik-Dziki U, Benatallah L, Zidoune MN, Dziki D. Pomegranate seed powder as a functional component of gluten-free bread (Physical, sensorial and antioxidant evaluation). Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13777] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Hayat Bourekoua
- Institut de la Nutrition; de l'Alimentation et des Technologies Agro-Alimentaires (INATAA); Université des Frères Mentouri-Constantine 1; Route de Ain El-Bey 25000 Constantine Algeria
- Department of Food Engineering and Machines; University of Life Sciences in Lublin; Doświadczalna 44 Lublin 20-280 Poland
| | - Renata Różyło
- Department of Food Engineering and Machines; University of Life Sciences in Lublin; Doświadczalna 44 Lublin 20-280 Poland
| | - Urszula Gawlik-Dziki
- Department of Biochemistry and Food Chemistry; University of Life Sciences in Lublin; Skromna Street 8 Lublin 20-704 Poland
| | - Leila Benatallah
- Institut de la Nutrition; de l'Alimentation et des Technologies Agro-Alimentaires (INATAA); Université des Frères Mentouri-Constantine 1; Route de Ain El-Bey 25000 Constantine Algeria
| | - Mohammed Nasreddine Zidoune
- Institut de la Nutrition; de l'Alimentation et des Technologies Agro-Alimentaires (INATAA); Université des Frères Mentouri-Constantine 1; Route de Ain El-Bey 25000 Constantine Algeria
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering; University of Life Sciences in Lublin; 44 Doświadczalna St. Lublin 20-280 Poland
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