Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additives

Garske, Raquel Pischke; Mercali, Giovana Domeneghini; Thys, Roberta Cruz Silveira; Cladera-Olivera, Florencia

doi:10.1007/s13197-022-05586-y

Cited by 9 publications

(2 citation statements)

References 36 publications

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“…However, the packages showed different thermal properties after baking, in each of the three samples 4–6 ( Figure 2 ). The endothermic peak disappeared, which may indicate a lower water content and greater thermal resistance, as the absence of an endothermic file in the 75–82 °C range may mean that there is no non-surface-bound water in the baked packages and may also indicate a lack of retrograde starch [ 45 , 46 , 47 ]. According to Rolandella’s research, the glass transition temperature [ 45 ] decrease along with increase in the water content in the product.…”

Section: Resultsmentioning

confidence: 99%

Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging

Grzelczyk

Oracz

Gałązka-Czarnecka

2022

Foods

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The use of olive pomace from olive oil production is still insufficient. The lingering olive pomace is harmful to the environment. On the other hand, the world is increasingly polluted with plastic or by-products from the production of biodegradable products. Considering these two problems, the aim of this work was to develop a mixture and create biodegradable disposable tableware characterized by high antioxidant activity. The disposable tableware was made by mixing olive pomace with teff flour or/and sorghum groats and lecithin. Baking was carried out at the temperature of 180 °C. The best variant of the mixture for the preparation of disposable tableware was olive pomace, teff flour, sorghum groats and lecithin. These vessels were the toughest, with low water absorption and had a high antioxidant potential due to the high content of polyphenols and omega acids. Protecting the cups and bowls with beeswax had a positive effect on reducing water absorption.

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Section: Resultsmentioning

confidence: 99%

Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging

Grzelczyk

Oracz

Gałązka-Czarnecka

2022

Foods

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“…Owing to the high carbohydrate content and gluten-free status of cassava products, their demand has increased. The increase in demand has necessitated the development of economically viable processing methods [19,88]. The quality of processed cassava products is largely determined by the quality of starch.…”

Section: Cassava Bioprocessing For Improved Food and Feed Qualitymentioning

confidence: 99%

Advances in Cassava Trait Improvement and Processing Technologies for Food and Feed

Muiruri¹,

Fathima²

2023

Cassava - Recent Updates on Food, Feed and Industry [Working Title]

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Cassava is an important staple crop globally; its roots and leaves are directly consumed as food or undergo secondary processing in food industries or as animal feed. Inherent biological challenges in cassava affect the quality and quantity of food and feed. Although trait consolidation has been explored, the diversity in cassava food products has led to stratification of target crop characteristics. Among the traits targeted, crop improvement for food includes: yield and starch quality for different applications such as pounding, resistant starch, waxy starch, and even post-harvest deterioration. The presence of the antinutritional compound cyanide reduces the quality of food and feed, and efforts to reduce cyanide levels are continuously explored. In this Chapter, we review biological and technological research efforts in cassava geared toward improving the quality/quantity of cassava for food and feed. These efforts cut across target trait improvement efforts to new bioprocessing technologies.

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Native and Modified Starches for Bakery and Confectionery Products

Navaf,

Sunooj,

Tvisha

et al. 2024

Curr Food Sci Tech Rep

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Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additives

Cited by 9 publications

References 36 publications

Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging

Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging

Advances in Cassava Trait Improvement and Processing Technologies for Food and Feed

Native and Modified Starches for Bakery and Confectionery Products

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