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Maghsoud M, Heshmati A, Taheri M, Emamifar A, Esfarjani F. The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten-free pancake. Food Sci Nutr 2024; 12:1304-1317. [PMID: 38370078 PMCID: PMC10867465 DOI: 10.1002/fsn3.3844] [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: 08/30/2023] [Revised: 10/31/2023] [Accepted: 11/03/2023] [Indexed: 02/20/2024] Open
Abstract
In this study, gluten-free pancakes were prepared using rice flour and potato starch at a ratio of 50:50. Due to a lack of gluten networks in these ingredients, the hydrocolloid gums including carboxymethyl cellulose (CMC) at 0.5%, 1%, and 1.5% and hydroxypropyl methylcellulose (HPMC) at 1%, 2%, and 3% were added to improve the quality of the final products. The effects of these hydrocolloid gums on the physicochemical, textural, and sensory properties of the gluten-free pancakes were evaluated. Pancakes prepared with wheat flour were used as a control sample. The results showed that the addition of both gums decreased the hardness and chewiness of the gluten-free pancakes while increasing the springiness and their moisture content. Increasing the concentration of the gums resulted in an L* value (lightness) reduction, which produced a darker crust on the pancakes. Moreover, the gluten-free pancakes containing CMC and HPMC had higher specific volumes than the gluten-free samples made without CMC and HPMC. From a sensory point of view, the samples containing 2%, 3% HPMC and 1% CMC received the highest overall acceptance score. Thus, CMC and HPMC can be used as improvers in gluten-free pancakes.
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Affiliation(s)
- Maryam Maghsoud
- Department of Nutrition and Food Hygiene, School of Medicine, Nutrition Health Research CenterHamadan University of Medical SciencesHamadanIran
| | - Ali Heshmati
- Department of Nutrition and Food Hygiene, School of Medicine, Nutrition Health Research CenterHamadan University of Medical SciencesHamadanIran
| | - Mehdi Taheri
- Department of Nutrition and Food Hygiene, School of Medicine, Nutrition Health Research CenterHamadan University of Medical SciencesHamadanIran
| | - Aryou Emamifar
- Department of Food Science and Technology, College of Food IndustryBu‐ Ali Sina UniversityHamedanIran
| | - Fatemeh Esfarjani
- Research Department of Food and Nutrition Policy and Planning, Faculty of Nutrition Sciences and Food Technology, National Nutrition & Food Technology Research Institute (NNFTRI)Shahid Beheshti University of Medical SciencesTehranIran
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Dzandu B, Kumi S, Asirifi-Addo T. Quality assessment of gluten-free cookies from rice and Bambara groundnut flour. CYTA - JOURNAL OF FOOD 2023. [DOI: 10.1080/19476337.2023.2190792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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Saeed Omer SH, Hong J, Zheng X, Khashaba R. Sorghum Flour and Sorghum Flour Enriched Bread: Characterizations, Challenges, and Potential Improvements. Foods 2023; 12:4221. [PMID: 38231610 DOI: 10.3390/foods12234221] [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: 10/11/2023] [Revised: 10/31/2023] [Accepted: 11/10/2023] [Indexed: 01/19/2024] Open
Abstract
A Sorghum flour (SF) is a leading and prominent food source for humans in African countries. Recently extensive studies have been conducted on Sorghum bread (SB) or sorghum composite bread (SCB), covering various aspects. However, there are many technical challenges in the formation of SF and sorghum composite flour (SCF) that impact the quality of the bread and fail to meet the consumer's desires and expectations. This review primarily focuses on the characteristics of SF, SCF, SB, and SCB, with discussions encompassing the rheological and morphological properties of the dough, improvement strategies, and bread quality. Moreover, a comprehensive analysis has been conducted to investigate the behavior of SF and SCF along with a discussion of the challenges affecting bread quality and the strategies applied for improvement. The significant demand for nutrients-rich and gluten-free bread indicates that sorghum will become one of the most vital crops worldwide. However, further comprehensive research is highly demanded and necessary for an in-depth understanding of the key features of SF and the resulting bread quality. Such understanding is vital to optimize the utilization of sorghum grain in large-scale bread production.
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Affiliation(s)
- Saeed Hamid Saeed Omer
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Jing Hong
- National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China
| | - Xueling Zheng
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Reham Khashaba
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
- Faculty of Agriculture, New Valley University, El-Kharga 72511, Egypt
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Aguiar EV, Santos FG, Queiroz VAV, Capriles VD. A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis. Foods 2023; 12:3790. [PMID: 37893683 PMCID: PMC10606366 DOI: 10.3390/foods12203790] [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: 09/04/2023] [Revised: 10/01/2023] [Accepted: 10/07/2023] [Indexed: 10/29/2023] Open
Abstract
Due to the increasing interest in sorghum for human nutrition, recent literature reviews highlight its nutrient and bioactive contents, potential health benefits and its 'gluten-free' feature. Moreover, a current view of research advances on sorghum-based food products is needed to help both food scientists and industry identify current trends and forward-looking approaches. Studies on homemade processing are still scarce. Thus, this review aimed to provide the latest information regarding the use of sorghum to develop ready-to-eat products or food ingredients based on studies published in the last decade (2012-2022), which then guided discussions on recent advances and prospects. The articles were identified by searching the Elsevier Scopus database. Sorghum has great potential as a functional and sustainable food that can be used in daily meals as a substitute for common cereals like wheat, rice and corn. The studies in the review show that it is possible to process sorghum in a wide variety of ways to obtain ready-to-eat products and ingredients for food products and preparations, such as popping, lamination, extrusion and wet cooking. The studies also show promising approaches to use sorghum in acceptable and nutrient-dense bakery and pasta products, highlighting their gluten-free versions. However, more efforts to make these novel food products available to consumers should be made.
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Affiliation(s)
- Etiene Valéria Aguiar
- Laboratory of Food Technology and Nutrition, Department of Biosciences, Institute of Health and Society, Campus Baixada Santista, Federal University of São Paulo (UNIFESP), Rua Silva Jardim, 136, Santos 11015-020, SP, Brazil; (E.V.A.); (F.G.S.)
| | - Fernanda Garcia Santos
- Laboratory of Food Technology and Nutrition, Department of Biosciences, Institute of Health and Society, Campus Baixada Santista, Federal University of São Paulo (UNIFESP), Rua Silva Jardim, 136, Santos 11015-020, SP, Brazil; (E.V.A.); (F.G.S.)
| | | | - Vanessa Dias Capriles
- Laboratory of Food Technology and Nutrition, Department of Biosciences, Institute of Health and Society, Campus Baixada Santista, Federal University of São Paulo (UNIFESP), Rua Silva Jardim, 136, Santos 11015-020, SP, Brazil; (E.V.A.); (F.G.S.)
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Shobeiri M, Elhami Rad AH, Sheikholeslami Z, Zenozian MS, Saeedi Asl MR. The effects of quinoa and okra incorporation on the quality of diet cake. FOOD SCI TECHNOL INT 2023; 29:417-427. [PMID: 36706792 DOI: 10.1177/10820132221140615] [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] [Indexed: 01/29/2023]
Abstract
Producing quality products in baking industry has been facing several challenges including meeting the needs of the growing population, lack of sufficient water resources for producing enough wheat, lack of quality products made from wheat flour and high amount of waste. Recently, the quality of baking products has been improved by mixing different types of flour, which increases the nutritional value and improves the quality of the final product. This study evaluates the possibility of making a cake by incorporating wheat flour with quinoa and okra flour. Moreover, basil gum is used to improve the gluten network. The cake samples were prepared with quinoa flour at two levels (15 and 30%), okra flour at two levels (0.8 and 0.16%) and basil gum at a level of 0.4%; finally, their physicochemical, rheological, SEM, and sensory properties were evaluated. Based on the results, adding quinoa and okra flour and basil gum increases the density and consistency of the batter. Hardness, springiness, chewiness, cohesiveness, and adhesiveness of the blend Q2B1R was improved. The granule structure of the quinoa flour cakes were affected, and the gluten network was not well formed as shown in the electron microscopy images. However, the gluten network was improved in the samples with 0.4% basil gum and 0.8% okra flour. By adding okra and quinoa, better specific volume, porosity, and moisture content was obtained. Sensory evaluation of the cakes indicated that the blend Q2B1R was scored close to the control sample.
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Affiliation(s)
- Mahdi Shobeiri
- Student of PhD. of Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Amir Hosein Elhami Rad
- Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Zahra Sheikholeslami
- Agricultural engineering research department, Khorasan Razavi agricultural and natural resources research education center, AREEO, Mashhad, Iran
| | - Masoud Shafafi Zenozian
- Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Mohammad Reza Saeedi Asl
- Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
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ABUDUJAYN AA, HUSSAIN S, MOHAMED AA, ALAMRI MS, IBRAHEEM MA. The function of maltodextrins and ziziphus gum in cake and cake batter. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.002923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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Yang L, Wang S, Zhang H, Du C, Li S, Yang J. Effects of black soybean powder particle size on the characteristics of mixed powder and wheat flour dough. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Wang S, Wu W. Effect of defatted soy and peanut flour obtained by new aqueous method on quality of gluten‐free cookies. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Siqi Wang
- College of Food Science Southwest University Chongqing People's Republic of China
| | - Wenbiao Wu
- College of Food Science Southwest University Chongqing People's Republic of China
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ACQUISGRANA MDR, GOMEZ PAMIES LC, QUIROGA F, RIBOTTA PD, BENÍTEZ EI. Impact of sorghum grain processing on morphological characteristics of particles of wholegrain sorghum flour. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.69420] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
| | | | - Fernanda QUIROGA
- Universidad Nacional de Córdoba, Argentina; Universidad Nacional de Córdoba, Argentina
| | - Pablo Daniel RIBOTTA
- Universidad Nacional de Córdoba, Argentina; Universidad Nacional de Córdoba, Argentina
| | - Elisa Inés BENÍTEZ
- Universidad Tecnológica Nacional, Argentina; Universidad Nacional del Nordeste, Argentina
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SETYORINI D, ANTARLINA SS. Secondary metabolites in sorghum and its characteristics. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.49822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Dwi SETYORINI
- National Research and Innovation Agency, Republic of Indonesia
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ZHANG JJ, CAO LK, YI SJ, CHE G, WANG WH, LIU W, JIA XY, WEI CH, WANG YF, WU YJ, JIANG YB. Proteomic analysis of japonica sorghum following microwave intermittent drying based on label-free technology. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.96621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Ji-Jun ZHANG
- Heilongjiang Bayi Agricultural University, China
| | - Long-Kui CAO
- Heilongjiang Bayi Agricultural University, China; Heilongjiang Bayi Agricultural University, China
| | - Shu-Juan YI
- Heilongjiang Bayi Agricultural University, China
| | - Gang CHE
- Heilongjiang Bayi Agricultural University, China
| | - Wei-Hao WANG
- Heilongjiang Bayi Agricultural University, China; Heilongjiang Bayi Agricultural University, China
| | - Wei LIU
- Heilongjiang Bayi Agricultural University, China
| | - Xin-Yu JIA
- Heilongjiang Bayi Agricultural University, China
| | | | - Yi-Fei WANG
- Heilongjiang Bayi Agricultural University, China
| | - Yun-Jiao WU
- Heilongjiang Bayi Agricultural University, China
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CAMPOS CDMF, SOARES AKDO, ABREU BBD, MORGANO MA, MOREIRA-ARAÚJO RSDR. Development of functional cookies with Cerrado fruits and residues: sensory analysis, nutrients, and bioactive compounds. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.17621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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