Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum

The objective of this study was to assess the combined effect of guar gum (GG) and water content (WC) on the rheological properties of batter, and the physicochemical and textural properties of bread. Batches of gluten-free bread used a base formulation of rice (50%), maize (30%) and quinoa flour (20%), with different levels of GG (2.5, 3.0 or 3.5%) and water (90, 100 or 110%) in a full factorial design. Higher GG doses (p<0.001) tended to produce batters of lower stickiness, work of adhesion and cohesive strength; yet, of higher firmness, consistency, cohesiveness and viscosity index. These batters yielded loaves of lower (p<0.001) specific volume and baking loss; and crumbs of lower (p<0.001) aw, pH, mean cell area, void fraction, mean cell aspect ratio; and higher (p<0.001) hardness, adhesiveness, springiness, cohesiveness, chewiness, resilience, mean cell density, cell size uniformity and mean cell compactness. The sticker and less consistent batters produced with higher WC rendered larger bread loaves of softer and more cohesive and springy/resilient crumbs with greater mean cell size and void fraction. Gluten-free loaves of good appearance in terms of higher specific volume, lower crumb hardness, higher crumb springiness, and open grain visual texture were obtained in formulations with 110% WC and GG doses between 2.5 and 3.0%.Eng. Encina-Zelada acknowledges the financial aid provided by the Peruvian National Programme of Scholarships and Student Loans (PRONABEC) in the mode of PhD grants (Presidente de la República-183308). The authors are grateful to Eng. Andrea Oliveira from Prodipani, Portugal, for her kind advice and providing breadmaking ingredients.info:eu-repo/semantics/publishedVersio

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Not AvailableThe effect of grinding cum blanching (GCB) of sprouted soybean at different temperatures on milk and tofu quality was studied. Three temperatures (121 °C-T1,100 °CT2 and 80 °C-T3) for GCB were used to produce soymilk and tofu from sprouted soybean which were analysed for the yield, nutritional, anti-nutritional profile, colour attributes, particle size, organoleptic quality and texture profile. Unsprouted Soybeans with GCB at 121 °C served as control (C). There was significant difference (P<0.5) in trypsin inhibitor content in milk and ranged from 4.1 mg/g in T3 to 1.4 mg/g in T1. Optimal reduction in TI of 75–80 % was achieved in T2. There was significant difference (P<0.5) in protein extractability and ranged from 84.4%in C to 93.9%in T2. Hardness (N) of tofu was around 11.22 in C and reduced to 8.9, 8.6 and 4.4 in T1, T2 and T3 respectively. L values of soymilk ranged from 83.4 in C to 85.8 in T3; in tofu from 83.1(T3) to 87.2 (C) and decreased with the increase in heating temperature and time. Particle size d [3, 2] and volume d [4, 3] between treatments varied significantly (P<0.0001 and P<0.0038). Overall acceptability scores on 9 point hedonic scale for all treatments for milk and tofu were above 5. The texture scores of tofu for T3 were very low due to its soft structure. From the above investigations 100 °C was the optimal temperature for GCB of sprouted soybean for the production of good quality soymilk and tofu.Not Availabl

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Not AvailableThe study evaluated substituting refined wheat flour (RWF) with malted finger-millet, oilseeds, spices and herbs to improve Ca, Fe and Zn and its bio-accessibility in breads and biscuits. Proteins, fat and phenolics as factors of mineral bio-accessibility were also studied. Ingredients and products like breads viz. RWF (C1); sesame, cumin, moringa (T1), sesame, finger-millet (T2) and sesame (T3); biscuits viz. RWF (C2), soy-butter salty (T4) and soybutter sweet (T5) were analyzed for total and bio-accessible Ca, Fe and Zn, protein, fat and phenolics. T1 contained highest total and bio-accessible calcium (276 and 197 mg/100g) and total and bio-accessible iron (4.5 and 3.2 mg/100g). T4 contained highest total and bio-accessible zinc (3.1 and 2.2 mg/100g). Both T1 and T4 contained dried moringa leaves (1321 mg calcium, 4.7 mg iron in 100g), good amounts of protein and lower content of phenolics compared to other test products. Consuming 50g of T1 or 100g of T4 takes care of nearly 1/2 of the RDA of calcium, 1/4 of the RDA for iron and 1/6 of the RDA for zinc for children (7–9 y). Enriched breads and biscuits were good sources of bio-accessible minerals and could contribute in improving mineral profiles of diets.Not Availabl

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Not AvailableDevelopment of new products rich in nutrients required for growth and development along with acceptability can contribute in alleviating malnutrition. Laddoo, a traditional sweet, is well-accepted by people at large. However, traditional laddoos contain one or two food groups – sugar and saturated fat, which are not healthy. The aim of this research was to formulate a nutritious laddoo using different food groups and to study its nutritional, functional, textural and sensory profile. Design/methodology/approach – Composite flour laddoo (TL) was formulated using a mix of cereals, sprouted legumes, malted millets, dairy ingredients, fruit, oil and jaggery and evaluated for particle size, colour, texture, nutritional, functional and sensory evaluation and compared with traditional wheat (CL-1) and chickpea (CL-2) flour laddoos (CL). Findings – The TL’s were significantly softer in texture compared to CLs, resulting in ease in biting, chewing and swallowing. The nutritional quality of TL was significantly higher in terms of protein (24.6 g/100 g), fibre (3.8 g/100 g), iron (10.4 mg/100 g) and phosphorus (287.5 mg/100 g). The functional quality of TL was also higher in terms of phenolics (123.0 gallic acid equivalent mg/100 g), flavonoids (6.9 quercitin equivalent mg/100 g) and antioxidant activity (62.6 per cent radical-scavenging activity). Organoleptic evaluation also showed higher acceptability (eight) of TL against six for CL-1 and seven for CL-2. Originality/value – Fortification of food products to enhance the nutritive value has become the major focus of the researchers in the field of new product development, owing to the consumer need for products having high nutritive and sensorial properties. Malnutrition is a serious matter of concern among the population of India, and the present situation demands development of products that are rich in nutrients required for growth and development and readily acceptable. Traditional laddoos made using a single ingredient does not provide sufficient nutrients, and sugar and saturated fat used for binding are not healthy options. No work on using composite flour along with sprouting/malting, jaggery and unsaturated fat to prepare laddoos with its nutritional, functional and textural properties has been reported.Not Availabl

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Not AvailableThe purpose of the study was to discover whether incorporating flours with high nutritive value along with pre-treatment of cereals with nixtamalization and sprouting of legumes would result in a highquality healthy alternative for corn-based snacks. Design/methodology/approach – Flours of nixtamalized cereals-corn, wheat, rice and sorghum and sprouted legumes-soybean and green gram are made into dough and baked instead of fried to form multigrain chips. The particle size and physical properties of flour and nutritional, functional and textural properties of dough and chips are tested to study the effect of combination of nixtamalization of cereals and sprouting of legumes in the development of chips. Findings – Baked multi-grain chips made of nixtamalized cereals and sprouted legumes had a significantly (p < 0.05) smaller particle size of 24.6 mm compared to T1 24.8 mm, C1 29.3 mm and C2 31.7 mm. T2 and C2 had significantly (p = 0.05) lower OAC value than C1 and T1 due to nixtamalization as nixtamalized flour needed half the amount of oil during dough formation. T1 showed highest calcium (mg/100 g) of 466 which was significantly (p < 0.05) higher than all other groups. The overall acceptability of T2 (8.6) was significantly (p< 0.05) higher than T1 (7.8), C2 (7.4) and C1 (6.8) on the nine-point Hedonic scale. Originality/value – The developed chips are superior in terms of higher protein and minerals with better organoleptic acceptability and lower fat content in comparison to both corn chips and nixtamalized corn chips. The multi-grain chip therefore offers a new option for the consumer in high-quality healthy alternative to corn-based fried snacks.Not Availabl

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Not AvailableThe aim of the study was to develop gluten free eggless cake using gluten free composite flour made of finger millet, sprouted soy and amaranth, for patients with celiac disease. Gluten free eggless cake prepared (T2), were analyzed for physical, textural, rheological and nutritional properties and compared with control cake (C) made using refined wheat flour and eggs and eggless composite flour cake made using whole wheat flour, malted finger millet, sprouted soy flour and amaranth (T1). There was no significant difference between T2 and C batter in terms of textural properties, flow behaviour index and consistency index. T2 had higher volume (454.4 cm3) as compared to T1 (437.1 cm3) cake. No significant differences in textural analysis were observed between cakes in terms of springiness, resilience and cohesiveness. The nutritional quality of T2 cake was significantly (p \ 0.05) higher in case of phosphorous (224.0 mg / 100 g) and iron content (7.39 mg / 100 g). Therefore, gluten free eggless cake of high nutritional composition with good quality characteristics is a good substitute for refined flour egg and composite flour eggless cake. Higher mineral content due to germinated ingredients also made it a nutritious and palatable naturally gluten free food option for the people with celiac disease.Not Availabl

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Not AvailablePurpose–This study aims to evaluate the effectiveness of substituting different concentrations of sesame,soy butter, driedmoringaleaves and coconut powder on the physicochemical and sensory propertiesespecially calcium and protein content of salted and sweet cookies.Design/methodology/approach–Cookies were prepared by fortifying refinedflour with sesame (T1and T3) and soy butter (T2 and T4) and further fortified with driedmoringaleaves (salted) and coconut(sweet). Linear programing was used to formulate percentage of major ingredients to yield maximum calciumand protein. Cookies were evaluated for physical, textural, colour, nutritional, functional and organolepticproperties and compared with refinedflour cookies, C1 (salted) and C2 (sweet).Findings–It was observed that fortification significantly decreased the hardness of the test cookies whencompared with control. C2 cookies were observed to be the hardest (42.3 N), whereas T2 cookies were thesoftest (23.7 N). Nutritional and functional components of fortified (T) cookies were significantly (p= 0.01)higher than control (C) cookies, and within T cookies, salted cookies were more nutritious than sweet cookies.Cookies fortified with sesame and driedmoringaleaves (T1) contained the highest protein (19 g), calcium (312mg) andflavonoids (2.0 QE mg/100g) content. Scores on sensory acceptability revealed that T cookies werehighly acceptable when compared to cookies for all sensory attributes tested.Research limitations/implications–Incorporation of protein and mineral rich natural ingredients likesesame, soy butter, driedmoringaleaves and coconut powder has improved the nutritional, functional andsensory properties especially calcium and protein content of salted and sweet cookies. There is tremendousscope for utilisation, commercialization of such plant-based nutrient dense ingredients in variety of foodsnacks, and this will ensure better nutritional security.Originality/value–Fortification of biscuits with sesame, soy butter, driedmoringaleaves and coconutpowder resulted in to a superior quality of biscuits in terms of its protein, minerals specially calcium,flavonoid content and organoleptic acceptability. These protein and calcium rich biscuits may help in solvingmany nutritional deficiencies and can add variety to the bakery industry (18) (PDF) Effect of natural fortification with calcium and protein rich ingredients on texture, nutritional quality and sensory acceptance of cookies. Available from: https://www.researchgate.net/publication/325792135_Effect_of_natural_fortification_with_calcium_and_protein_rich_ingredients_on_texture_nutritional_quality_and_sensory_acceptance_of_cookies.Not Availabl

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Not AvailableThe present study investigated the effect of processing on the nutritional, functional, organoleptic and rheological properties of millet and sprouted legumes beverage flavored with jaggery (B1) and buttermilk (B2) for its processing suitability. The millets, sprouted legumes, flavoured with jaggery (B1); and buttermilk and salt (B2), used influenced the suspension stability, nutritional, sensory quality and rheology of beverages. Millets imparted minerals and starch while sprouted legumes improved solubility and extractability of nutrients and also increased the levels of anti-oxidants and flavonoids. Buttermilk improved the stability, increased contents of proteins and minerals and imparted a light colour to the beverage. Jaggery was responsible for caramelized colour and flavor, improved consistency, psuedoplasticity and better organoleptic acceptability. The nutritional quality of B2 was higher in terms of iron (1.8 mg/100 g) and calcium (75 mg/100 g) with 90% antioxidant activity. Highest L* values were obtained for B2 indicating lighter colorwhereas B1 was darker with lower L* values. Organoleptic evaluation showed higher acceptability (7.6) of B1 as compared to B2. Results of flow behavior indicated pseudo-plastic nature of beverages. Significant increase in viscosity was also observed with the increase in temperature (10, 25 and 45 C) of the beverages. The flow curves of B1 produced the best fit applying the Power law model and for B2, Casson model was the best fit. Results of this study could be used in improvement of the process for making millet-based beverage, design of packaging systemand also to predict the flow behavior of beverages during storage.Not Availabl

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Not AvailableThe aim of the study was to develop gluten free eggless cake using gluten free composite flour made of finger millet, sprouted soy and amaranth, for patients with celiac disease. Gluten free eggless cake prepared (T2), were analyzed for physical, textural, rheological and nutritional properties and compared with control cake (C) made using refined wheat flour and eggs and eggless composite flour cake made using whole wheat flour, malted finger millet, sprouted soy flour and amaranth (T1). There was no significant difference between T2 and C batter in terms of textural properties, flow behaviour index and consistency index. T2 had higher volume (454.4 cm3) as compared to T1 (437.1 cm3) cake. No significant differences in textural analysis were observed between cakes in terms of springiness, resilience and cohesiveness. The nutritional quality of T2 cake was significantly (p < 0.05) higher in case of phosphorous (224.0 mg/100 g) and iron content (7.39 mg/100 g). Therefore, gluten free eggless cake of high nutritional composition with good quality characteristics is a good substitute for refined flour egg and composite flour eggless cake. Higher mineral content due to germinated ingredients also made it a nutritious and palatable naturally gluten free food option for the people with celiac disease.Not Availabl

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Not AvailableEggless cakes were developed using composite flour (CF) of wheat, malted fingermillet, sprouted soy and amaranth and egg-replacers (banana (T1), chia (T2) and soy milk powder (T3)) and were analyzed for physical, textural, rheological, nutritional and organoleptic properties and compared with egg cakes with refined wheat flour (C1) and CF (C2). T1 cake showed no significant difference for batter physical and textural properties with C1. In rheological studies, no significant difference was found for Casson-plastic viscosity, flow-behavior index and consistency-index among T1 and C1 batter. T1 cake had higher volume (437.1 cm3) as compared to T3 (404.4 cm3) and T2 (359.4 cm3). C2 showed highest protein (g/100 g) (14.3) and fat (27), while T3 and T1 cakes contained significantly higher iron contents. On 9-point hedonic scale, T1 cake scored significantly higher values among T cakes. Therefore, CF was a good replacement for refined flour and banana was the best egg-replacer for cake developed.Not Availabl