Characterization of cookies formulated with rice and black bean extruded flours

Bassinello, P. Z.; Freitas, D. de G. C.; Ascheri, J. L. R.; Takeiti, C. Y.; Carvalho, Rosângela Nunes; Koakuzu, Selma Nakamoto; Carvalho, Ana Vânia

doi:10.1016/j.profoo.2011.09.243

Cited by 35 publications

(29 citation statements)

References 9 publications

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“…When asked to report on the intent to purchase the product, the panellists revealed that "possibly would buy" the cookies (score 4.0). The scores of overall acceptance observed in the present study were similar to those reported for cookies formulated with banana flour in replacement of wheat flour (Fasolin et al 2007) and higher than score ("neither like, neither dislike") related for cookies made with rice and black bean extruded flours (Bassinello et al 2011).…”

Section: Sensory Analysissupporting

confidence: 90%

“…The Aw and moisture values for the cookies were 0.37 and 3.33 g 100 g −1 , respectively, indicating a product with good storage stability. The moisture values in the optimized quinoa cookies were below those reported in other studies involving cookies enriched with barley (Gupta et al 2010), unripe banana flour (AgamaAcevedo et al 2012) and black bean and rice flour (Bassinello et al 2011). Low moisture is a positive parameter related to crispness, an important desirable attribute in cookies (Canett-Romero et al 2004) as those formulated in the present study.…”

Section: Volumecontrasting

confidence: 61%

“…In the present study lightness of cookies decrease with increase of quinoa flour and quinoa flakes, which have larger grain size than corn starch. Moreover, the high protein content, sugars and phenolic compounds of formulations with higher proportions of quinoa flour and quinoa flakes, may have contributed to decrease the lightness values of the cookies, due to the Maillard reaction, with a consequent increase of melanoidin formation, resulting in a darkening of the product (Secchi et al 2011;Zucco, et al 2011;Bassinello et al 2011;Singh and Mohamed 2007). In addition, oxidation of phenolic compounds present in quinoa flour and quinoa flakes with consequent formation of dark pigments may also have interfered (Adelakun et al 2012;Takata et al 2007).…”

Section: Colourmentioning

confidence: 99%

“…In the design of new products, parameters such as colour, texture and volume which directly influence consumer acceptance, should be considered (Bassinello et al 2011;Canett-Romero et al 2004). Within this context, the experimental design of mixtures is a tool that allows modelling by simulating and optimizing certain properties of the ingredients in a formulation, thus decreasing the production time and cost (Mareti et al 2010;Dutcosky et al 2006).…”

Section: Introductionmentioning

confidence: 99%

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Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design

et al. 2014

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The aim of this study was to develop a glutenfree formulation of quinoa (Chenopodium quinoa Willd.)-based cookies using experimental design of mixture to optimize a ternary mixture of quinoa flour, quinoa flakes and corn starch for parameters of colour, specific volume and hardness. Nutritional and sensory aspects of the optimized formulation were also assessed. Corn starch had a positive effect on the lightness of the cookies, but increased amounts of quinoa flour and quinoa flakes in the mixture resulted in darker product. Quinoa flour showed a negative effect on the specific volume, producing less bulky cookies, and quinoa flour and quinoa flakes had a positive synergistic effect on the hardness of the cookies. According the results and considering the desirability profile for colour, hardness and specific volume in gluten-free cookies, the optimized formulation contains 30 % quinoa flour, 25 % quinoa flakes and 45 % corn starch. The quinoa-based cookie obtained was characterized as a product rich in dietary fibre, a good source of essential amino acids, linolenic acid and minerals, with good sensory acceptability. These findings reports for the first time the application of quinoa processed as flour and flakes in mixture with corn starch as an alternative ingredient for formulations of gluten-free cookies-type biscuits.

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Section: Sensory Analysissupporting

confidence: 90%

Section: Volumecontrasting

confidence: 61%

Section: Colourmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design

et al. 2014

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“…To increase the protein content and improve the nutritive value of extruded products, various sources of protein, such as corn, oats, soybeans, rice, beans, fish, and other products, may be added to their formulation (Bassinello et al, 2011;Pansawata et al, 2008;Silva, Assis, Carvalho, & Simões, 2011;Teba, Ascheri, & Carvalho, 2009).…”

Section: Introductionmentioning

confidence: 99%

Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains

Lourenço

Tavares

Araújo

et al. 2015

CyTA - Journal of Food

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This research studied the effect of thermoplastic extrusion on the expansion index (EI), water absorption index (WAI), water solubility index (WSI), and sensory acceptance (SA) of a snack from rice grits, polished rice grains, and shrimp. A 2 3 factorial design was used with independent variables, temperature in the third extruder zone (63.2-96.8°C), initial moisture (106.4-173.6 g/kg), and shrimp content (16-184 g/kg), whereas EI, WAI, WSI, and SA were the responses. Through the surface-response methodology, the formulation with 80 g/kg shrimp and 130 g/kg initial moisture processed at 85°C in the third extruder zone was considered optimal. The product had good EI, WAI, and SA, 65.6 g/kg moisture, 24.0 g/kg lipids, 89.5 g/kg proteins, 34.2 kg/kg ashes, 72.4 g/kg fibers, and 714.3 g/kg carbohydrates. The product is an alternative for using rice grit, which has low commercial value, while also fully using the regional shrimp.

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Consumer acceptability of gluten‐free cookies containing raw cooked and germinated pinto bean flours

Simons

Hall

2017

Food Science & Nutrition

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Beany and grassy flavors in raw edible bean flours reduce consumer acceptability of bean‐based baked products. In order to improve consumer acceptability, beans may be further processed by cooking and germination. However, these operations drive up the cost of end‐products. Therefore, it is necessary to develop formulations, using raw edible bean flours that have acceptable sensory attributes. In this study, cooked, germinated, and germinated/steam‐blanched (GSB) pinto bean flours were used to make gluten‐free cookies, and their sensory characteristics evaluated to determine how their consumer acceptability scores compared. Taste panelists (31) graded cookies made from raw pinto beans with an overall value of 6 on a 9‐point hedonic scale (p < .05). This rating was not significantly different from cookies formulated with germinated and GSB flours. Therefore, gluten‐free cookies can be made using raw pinto bean flours at a 40% inclusion level, with similar sensory characteristics as those prepared with flours treated by cooking and germination. Instrumental measurement of cookie hardness and color showed no significant difference in hardness, but significant differences in color. The germinated bean flour produced cookies with a significantly lower L* value and significantly higher a*, b*, Chroma and hue values compared to the other treatments. There was no significant difference in the cookie spread ratio. Proximate composition, water absorption index (WAI), water solubility index (WSI) and gelatinization properties of the flour treatments were characterized.

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Characterization of cookies formulated with rice and black bean extruded flours

Cited by 35 publications

References 9 publications

Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design

Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design

Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains

Consumer acceptability of gluten‐free cookies containing raw cooked and germinated pinto bean flours

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