Impact of quinoa bran on gluten-free dough and bread characteristics

Besides an appealing texture and taste, gluten-free products should feature a well-balanced nutrient profile, since celiac disease or chronic inflammations are likely to induce malnutrition for involved patients. Due to their composition, pseudocereals represent a promising ingredient to improve nutrient profile of gluten-free bread. The objective of this study was to investigate the impact of quinoa bran on gluten-free bread quality, focusing on volume, pore size and sensory acceptance. The impact of quinoa bran was studied in a gluten-free bread formulation. Five different quinoa bran and two whole grain flour concentrations were evaluated and compared to a control formulation based on rice and corn flour. The rheological properties of quinoa bran as well as the effect on dough development up to a replacement level of 80 % were investigated. Baking tests were carried out, and loaf volume, crumb firmness and sensory characteristics were determined. Quinoa fractions significantly increased carbon dioxide formation (p < 0.05) due to a higher substrate availability. Gas retention was reduced by increasing bran levels (p < 0.05). Oscillation measurements indicated a firming impact of quinoa bran which might have caused a more permeable dough structure, promoting the release of carbon dioxide. With regard to the specific loaf volume significant differences were found across the quinoa milling fractions and the applied levels (p < 0.05). Overall this study demonstrated that 10 % bran improved the bread volume by 7.4 % and enhanced the appearance without compromising the taste.     

Effect of Wheat Bran,Coarse Wheat Flour,and Rice Flour on the Instrumental Texture of Cookies

Abstract

The effect of replacing wheat flour with wheat bran (0–10%), coarse wheat flour (0–20%) or with rice flour (0–20%) on the quality of cookies was studied. The cookie dough was subjected to Instrumental Texture Profile Analysis in order to determine dough cohesiveness and adhesiveness. After baking spread factor, puncture force and fracture strength of the cookies was also determined. The control dough had cohesiveness and adhesiveness values of 0.279 and 13.6 N s whereas control cookies had puncture force and fracture strength of 90.84 N and 100.16 N. Wheat bran increased dough cohesiveness and adhesiveness whereas coarse wheat flour had the opposite effect. Increasing levels of rice flour decreased cohesiveness but increased adhesiveness. Wheat bran and rice flour lowered the spread factor where as coarse wheat flour increased spread factor. Coarse wheat flour and rice flour lowered the fracture strength where as wheat bran increased fracture strength. Sensory evaluation revealed that increasing levels of wheat bran lowered the overall acceptability whereas rice flour and coarse wheat flour improved sensory scores.     

Oxidative stability of fried dough from rice flour containing rice bran powder during storage

The aim of this study was to evaluate the efficiency of rice bran powder on lipid peroxidation inhibition of fried dough from rice flour during storage. Rice flour dough containing rice bran powder at 5, 10 and 15 g rice bran powder/100 g mixed rice flour were fried in soybean oil at 160 °C for 1 min and stored in dark at 60 °C for 10 days. Lipid peroxidation of fried dough was determined by change of fatty acid compositions, oxygen absorption in vial headspace, lipid hydroperoxides, TBA values including decreasing tocopherol and gamma-oryzanol contents during storage. Polyunsaturated fatty acid decreased rapidly in fried dough without rice bran powder, while an increase of oxygen absorption in vial headspace, lipid hydroperoxide and TBA values were significantly lower (p?0.05) in fried dough containing rice bran powder. In addition, tocopherol degradation was significantly lower in fried dough containing rice bran powder during storage (p?0.05). However, there was no significant difference in gamma-oryzanol contents among fried dough during storage (p>0.05). These results demonstrated that rice bran powder shows the antioxidative effects on fried dough during storage.     

Effect of different shapes on the quality, microstructure, sensory and nutritional characteristics of yellow pea flour incorporated pasta

The objective of present study was to understand the interaction of yellow pea flour and T. durum semolina in pasta processing and also the influence of different shapes of pasta on product quality and nutritional profiles. Different levels of substitution—10, 20 and 30 % of yellow pea flour in noodles was carried out. Results indicated that noodles with 20 % yellow pea flour had favorable sensory attributes, protein content, good texture, yellowness values, reduction in the glucose release and increased protein digestibility. Shell pasta (Conchiglie), noodle and vermicelli were extruded with the optimized 20 % pea flour for comparison. Proximate composition results showed an increase in protein content for all the samples (~2.5 %) compared to control, which is also evident in the SDS-PAGE. Noodles retained yellowness, high sensory scores and good protein digestibility. Conchiglie pasta had the lowest cooking loss (4.21 %) and a good firmness. Amylose leach out of pasta samples did not vary significantly. Scanning electron microscopy studies revealed that noodles and vermicelli had disrupted network of starch and protein while Conchiglie had intact network. Considering nutritional point of view, vermicelli and Conchiglie pasta shapes had good effects. Both reduced the glucose release and also there was slower starch digestibility.     

Nutritional and storage stability of wheat-based crackers incorporated with brown rice flour and carboxymethyl cellulose (CMC)

A study was conducted to develop brown rice flour (BRF) incorporated wheat-based crackers. Central composite rotatable design with three independent variables – BRF (10–40%), carboxymethyl cellulose (CMC) (1–3%), and shortening (5–12%) – produced 20 different combinations. Response surface methodology was used to study the effect of different levels of BRF, CMC, and shortenings on product characteristics like spread ratio, volume index, density, width, thickness, and puffiness. All the three independent variables significantly (p < 0.05) affected the product characteristics. However, BRF had more pronounced effect on product characteristics than other two independent variables. The optimum level of ingredients obtained by numerical optimization for development of crackers was – BRF to wheat flour ratio (10:90), CMC (1.8%), and shortening (5%). The optimized product packed in cellophane bags was found shelf stable for a period of 3 months under ambient conditions. The present study, therefore, confirms the feasibility of BRF incorporation (10%) in development of wheat-based crackers.     

Formulation and characterization of hypo allergic weaning foods containing potato and sprouted green gram

Potato flour, green gram flour (sprouted as well as unsprouted), were blended in different proportions with apple pulp (10 %), sugar (10 %), milk and water for formulation of 12 hypo allergic diets. Diets were studied for physico-chemical properties, antinutrient content (phytate and oxalate) and invitro protein digestibility. Blending and sprouting significantly affected all the studied parameters. Sprouting significantly (P ≤ 0.05) improved protein content and invitro protein digestibility while carbohydrate content and antinutrients decreased significantly. Nutrition profile of water-based diets met RDA guidelines only after addition of sprouted green gram flour and were comparable to control (commercial weaning food). Water based formulation showed lower sensory score than milk based diets however; addition of sprouted green gram flour significantly (P ≤ 0.05) improved their overall acceptability. It could be concluded that by incorporating sprouted green gram flour, milk could be replaced with water for production of hypo allergic weaning foods without affecting the nutritional and sensory attributes of formulations and thereby making the production more economical especially for under developed countries.     

Effects of water requirement and substitution level on wheat–rice noodles with hydrocolloids

Substitution of wheat flour with rice flour in noodles can increase rice flour utilization, reduce cost, and lower the allergenicity of wheat gluten. High‐AM rice flour (32.5%) was used to dilute high‐protein wheat flour (14.8%) on account of its excellent gel‐forming properties. Target noodles should obtain qualities comparable to noodles made from all‐purpose wheat flour (10.4% protein). RSM technique was applied for optimization of substitution level, water requirement and hydrocolloid level. The coefficient of determination (R²) showed that only substitution level and water requirement could predict textural characteristics and lightness (L*) of cooked noodles. Increased amounts of rice flour resulted in a decrease in all cooked noodle textural qualities but an increase in L*. Water absorption of rice flour was significantly higher than that of wheat flour; therefore, increased water content of substituted wheat noodles was necessary. However, water requirement should correspond well with rice substitution level. CMC was observed to be more appropriate for use in wheat–rice noodles. Wheat–rice noodles were not significantly different from wheat noodles at 30–47% substitution, water requirement 43.5–59%, and 1.2–1.5% CMC. The addition of 1.5% Na₂CO₃ resulted in a significant improvement in cooked wheat–rice noodle texture (p ≤ 0.05).     

Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers

Pulse flours offer nutritional alternatives to wheat flour in the production of baked snacks due to their high protein and fibre levels and low glycaemic index. In this study, broad‐bean (Vicia faba), yellow‐pea and green‐pea (Pisum sativum) flours were each blended with wheat flour at 40% in the formulation of chemically leavened crackers. The effects of flour type and baking time on the physiochemical properties, sensory acceptability, nutritional composition and antioxidant activity of the crackers were observed in comparison with 100% wheat crackers. Broad‐bean crackers had the highest protein content and antioxidant activity (13 g per 100 g DM and 38.8 mgAAE per 100 g DM, respectively). Yellow‐pea crackers had the highest fibre content (12 g per 100 g DM). Physical dimensions and colour attributes were significantly affected by pulse‐flour substitution. Yellow‐pea and broad‐bean crackers were significantly preferred by consumers compared to the control, demonstrating the potential application of these flours to improve the eating quality and nutritional profile of crackers.     

Effect of Firm Ripe Plantain Fruit Flour Addition on the Chemical,Sensory and Microbial Quality of Fura Powder

This study was carried out to determine the effect of firm ripe plantain fruit flour addition on the chemical, sensory and microbial quality of fura powder. Millet flour was supplemented with plantain flour at substitution levels of 0, 10, 20, 30 and 40 to obtain fura powder. The chemical composition, sensory properties and microbial quality were determined using standard methods of analysis. Addition of firm ripe plantain fruit flour significantly (p < 0.05) increased vitamin A, vitamin C, potassium, fibre and soluble solids (°Brix) levels of plantain-fura with the increasing level of plantain flour substitution. Fat content decreased from 6.0% to 3.0% with increased levels of plantain fruit flour addition. Similar trend was observed in protein content as it decreased from 13.0% to 10.0%. Microbial analysis results during three months of storage showed significant (p > 0.05) decrease in the microbial population with the increasing level of plantain flour addition. The results showed that blending of firm ripe plantain flour with millet flour would produce fura that is shelf stable, rich in natural anti-oxidant vitamins and safe for consumption.     

Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits

Nutritional, sensory and textural characteristics of defatted mustard flour fortified biscuits were studied to optimize the mustard flour supplement in the blend for making biscuits. The wheat flour was replaced by defatted mustard flour at 5, 10, 15 and 20% incorporation levels in biscuit preparation. The protein content of mustard flour biscuit increased nearly 2.5 times as a result of mustard flour incorporation, coupled with reduction in fat and an increase in fiber content. Sensory evaluation results revealed that the sample containing 15% defatted mustard flour scored highest in most of the attributes including overall acceptability. Textural characteristics of all dough and biscuit upto 15% supplement of defatted mustard flour were similar while at 20% level, the values were significantly different. The study reveals that incorporation of 15% defatted mustard flour gave desirable results in terms of nutritional, sensory and textural attributes of mustard fortified biscuits.     

稻谷加工工艺改进

为探究酵母发酵对米糠风味以及营养特性的影响。本研究采用顶空固相微萃取-气相色谱-质谱技术鉴定不同发酵时期（0、12、18、24、30 h）米糠的挥发性风味物质,通过正交偏最小二乘分析确定影响米糠发酵前后风味的关键性挥发性物质,最后对发酵米糠进行了综合感官评价并比较了发酵最佳时间对其营养组成变化。结果表明：发酵过程中米糠的挥发性物质含量和种类发生明显变化,未发酵米糠中醛类含量占比35.99%,醇类含量占比14.21%,发酵30 h醛类含量下降到5.52%,醇类含量提高到60.87%。其中关键性挥发性物质共15种。在感官评价方面,关键挥发性物质与米糠香气之间有显著相关性（P<0.05或P<0.01）,发酵后米糠感官评分提高,发酵18 h的米糠感官评分最佳。壬醛、壬酸乙酯对米糠的综合评分影响最为显著（P<0.01）。在营养组成方面,酵母发酵米糠粉中的蛋白质含量提升了38.41%,纤维含量提升了18.21%。说明酵母发酵不仅能有效改善米糠风味,还能够提高米糠粉作为食品原料的营养特性。

     

Development of low fat beef patty using <Emphasis Type="Italic">Cucurbita maxima</Emphasis> Duchesne defatted seeds flour paste

The present work aimed at evaluating the Cucurbita maxima Duchesne defatted seeds flour (CDSF) as fat replacer in beef patty. Pastes obtained from CDSF containing 60 and 72 % water were prepared and used to replace fat in beef patty at 25, 50, 75 and 100 % respectively. A control patty was processed using kidney fat from beef. The proximate composition, technological yield, textural and sensorial properties of different samples were evaluated. Results showed that CDSF contains 77.76/100 g proteins based on dried matter. Protein content of patty increased with fat substitution rates (FSR) from 18.82/100 g wet matter (WM) to 23.24/100 g WM respectively for the control (P0) and the sample in which fat was substituted at 100 % with the CDSF paste with a water content of 60 % (P460). The lipid content dropped with the increase in the fat substitution rate and water content of CDSF paste from 10.70/100 to 0.28/100 g WM respectively for the sample in which fat was substituted at 25 % with the CDSF paste with a water content of 60 % (P160) and the sample in which fat was substituted at 100 % with the CDSF paste containing 72 % water (P472). Similarly, hardness dropped from 54.78 N (P0) to 37.56 N (P472) respectively. The cooking yield increased significantly (p < 0.05) with the increase in the water content of the CDSF paste and the fat substitution rate. From the sensory analysis, patties with 75 and 100 % of FSR were the most accepted. Thus, the CDSF paste can be used in beef patty as a fat replacer to reduce the detrimental effect of animal fat consumption.     

Effect of Thermal Treatment on Selected Cereals and Millets Flour Doughs and Their Baking Quality

Selected cereals (rice and sorghum) and millets (finger millet and pearl millet) were steamed for 20 min at ambient pressure. The rheological properties of doughs, made from these steamed as well raw grain flours, were characterized in addition to examining their baking quality. The two-cycle compression test was employed and instrumental values were correlated with sensory attributes (color, aroma, taste, stickiness, chewiness, tearing strength, cohesiveness, and rollability) using principal component analysis (PCA). Rice doughs made from both raw as well as thermally treated flour imparted maximum hardness (96.6–99.3 N) and least cohesiveness (0.05–0.09) with highest stickiness values (105–110°) among all the dough samples at the same moisture content. Pearl millet and raw sorghum flour doughs possessed the least instrumental hardness, adhesiveness, and stickiness and were the easiest to flatten. The PCA biplot showed that sensory and instrumental cohesiveness formed a cluster on the left side on the x axis while shear force, and sensory attributes like tearing strength, chewiness, stickiness, and rollability formed another cluster on the other side of the axis. Raw rice and finger millet doughs were associated with the high extent of instrumental and sensory stickiness. Thermally treated pearl millet and sorghum doughs were the best followed by treated rice and finger millet samples to give the desirable dough characteristics, and were quite close to wheat chapathi in texture.     

Compositional characteristics,texture, shelf-life and sensory quality of snack crackers produced from non-traditional ingredients

The study was conducted to evaluate the effect of non-traditional and highly available and nutrient-dense ingredients in the production of value-added crackers. The crackers were prepared by combining partially defatted chia flour, wheat germ, quinoa, and oat. The antioxidant activity and the polyphenol content were 7.0–8.4 times higher in crackers produced with non-traditional ingredients compared to the control snack. The hydroperoxide value indicated a low oxidative deterioration of the oil. The sample with 10% of partially defatted chia flour was selected for shelf-life test under storage conditions and sensory evaluation. Modified atmosphere exerted a protective effect on the lipid stability regardless of the incorporation of BHT to the formulation. All the evaluated attributes scored highly during consumer acceptance. The formulated cracker presented a relevant content of protein, dietary fibre and omega-3 and -6 fatty acids. Based on these results, the crackers containing non-traditional ingredients resulted in a product with a good potential for both consumer acceptance and outstanding nutritional benefits.     

Improvement of the quality of gluten-free rice pound cake using extruded rice flour

To improve the quality of gluten-free rice pound cake (GRPC), the ‘Hanarum’ extruded rice flours (HERFs) prepared with 250 rpm screw speed, 160°C barrel temperature, and 24 and 30% feed moisture of ‘Hanarum’ rice flour (HRF) were used. HERF addition reduced crude lipid and ash contents of HRF. HERF addition showed a decrease in lightness and apparent amylose content, but an increase in yellowness, water-binding capacity, and damaged starch content. Increment of solubility was higher than that of swelling power. Pasting viscosities decreased with increasing HERF content and feed moisture of HRF. The specific volume of GRPCs ranged 1.87–1.98. The hardness, springiness, and chewiness were much lower in HERF24 (24% feed moisture) and in 10% added HERF. The sensory texture and the overall eating quality were significantly different with HERF addition (p<0.05). The 10% HERF added GRPCs showed higher scores compared to control and 5% HERF added GRPCs.     

Olive stone powder: A potential source of fiber and antioxidant and its effect on the rheological characteristics of biscuit dough and quality

Being waste products of olive fruits, olive stones could be used as a healthy functional food ingredient thanks to their rich antioxidant properties, nutrients and dietary fibers. In this study, wheat flour was substituted by olive stone powder at levels of 0, 5, 10 and 15%. The rheological properties of biscuit dough and proximate composition, color values, total phenolic content, antioxidant activity, textural characteristics and sensorial properties of biscuit samples were investigated. Wheat flour replacement by olive stone powder increased antioxidant activity, fat and fiber content of biscuit samples (p < 0.05). The biscuits prepared with addition of 15% olive stone powder had 30.44 ± 0.03% DPPH radical scavenging activity, 11.22 ± 0.09% crude fiber, and 26.32 ± 0.22% fat. According to results of sensory analysis, wheat flour could be substituted up to 15% by olive stone powder to prepare biscuits without causing unacceptable product in terms of sensory properties.     

Protective effect of rutin against ultraviolet b-induced cyclooxygenase-2 expression in mouse epidermal cells

Rice bran was heated at 120°C for 0 to 30 min to extend the oxidative stability. Also, effects of visible light irradiation on the crude rice bran oil (RBO) from rice bran heated at 120°C for 20 min were studied. As heat treatment time increased from 0 to 30 min, rice bran had significantly high oxidative stability at 40°C for 12 days (p<0.05). Headspace oxygen content in rice bran without heat treatment decreased significantly (p<0.05) whereas those in heat treated rice bran did not change significantly (p>0.05). Results of acid value and conjugated dienoic acid (CDA) confirmed the higher oxidative stability of heat treated rice bran. γ-Oryzanol content was not significantly different among crude RBO during heat treatment and storage (p>0.05). Visible light irradiation caused similar degree of lipid oxidation in crude RBOs from rice bran irrespective of heat stabilization for 48 h, which may be due to the presence of photosensitizers in crude RBO like chlorophylls. This study showed that heat treatment was not effective to enhance the oxidative stability of RBO under visible light irradiation and products containing rice bran should be stored in the dark conditions.     

EFFECT OF STEAMED WHEAT FLOUR ON THE SENSORY QUALITY OF BATTER COATED PRODUCTS

Steaming of the wheat flour was done to improve the rheological as well as textural characteristics of batters used in coated products. The gluten forming protein completely denatured with increase in the steaming period. The apparent viscosity of the wheat flour batters increased with increasing solid concentration and steaming. A batter concentration of 33% of blend of native and steamed wheat flour used in the preparation of chiklunde (a traditional Indian batter coated snack made up of sweet filling and a wheat flour batter casing) scored 10.12 cm (on a scale of 15 cm) for sensory overall quality. The correlation between sensory attributes, composition of the casing and texture (peak force during shearing) showed that moisture was significantly positively related to adhesion (r = 0.70, p <0.05) and negatively related to crispness of the product (r=-0.74, p<0.05). The correlation obtained between fat content and crispness (r=0.89, p<0.01) indicated that increasing lat content increased the crispness of the product.     

QUALITY IMPROVEMENT OF IDLI USING EXTRUDED RICE FLOUR

The effect of substituting rice with extrusion cooked (75, 100 and 125C) rice flour at 10, 20, 30 and 40% level on the quality of idlis was investigated. Both the levels of substitution and temperature of extrusion had significant effects on the specific gravity, acidity and pH of the idli batter, and textural and sensory quality of the idlis. The idlis prepared from idli mix containing rice substituted by 20–30% of rice flour extruded at 125C were most acceptable.     

挤压改性麦麸膳食纤维对饺子皮品质的影响

分析挤压改性麦麸膳食纤维对饺子皮品质的影响。饺子皮由挤压改性麦麸和饺子专用粉组成的混合粉制成,挤压改性麦麸含量为混合粉的0,1%,3%,5%;通过测试饺子皮的质构特性、蒸煮特性和感官评价,分析挤压改性麦麸对饺子皮品质的影响。结果表明,挤压改性麦麸含量的增加,提高了饺子皮质构特性中的硬度、胶黏性及咀嚼性,降低了蒸煮特性中蒸煮损失率,提高了饺子皮的吸水率;挤压改性麦麸虽可以改善饺子皮的口感,但会影响饺子皮的外观。研究表明当挤压改性麦麸含量为5%时,饺子皮具有良好的综合品质。此研究可为挤压改性麦麸膳食纤维在饺子皮中的应用提供参考。