Considerations for gluten free foods - pearl and finger millet processing and market demand

Manivannan, S.; Pulivarthi, Manoj Kumar; Raj, Anu Suprabha; Iftikhar, Mehreen; Prasad, P.V. Vara; Siliveru, Kaliramesh

doi:10.1016/j.gaost.2022.11.003

Cited by 25 publications

(4 citation statements)

References 67 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Historically, seeds are dehulled with the use of mortar–pestle and saddle quern (known as chakki). The main purpose of dehulling is to reduce the fiber content and some anti‐nutritional factors like tannins (Selladurai et al., 2022). This improves the nutritional quality and protein digestibility of the seeds or the proteins derived.…”

Section: Dry Fractionation Processmentioning

confidence: 99%

Dry fractionation process operations in the production of protein concentrates: A review

Pulivarthi,

Buenavista,

Bangar

et al. 2023

Comp Rev Food Sci Food Safe

Self Cite

View full text Add to dashboard Cite

The market for plant proteins is expanding rapidly as the negative impacts of animal agriculture on the environment and resources become more evident. Plant proteins offer competitive advantages in production costs, energy requirements, and sustainability. Conventional plant‐protein extraction is water and chemical‐intensive, posing environmental concerns. Dry fractionation is an energy‐efficient and environmentally friendly process for protein separation, preserving protein's native functionality. Cereals and pulses are excellent sources of plant proteins as they are widely grown worldwide. This paper provides a comprehensive review of the dry fractionation process utilized for different seeds to obtain protein‐rich fractions with high purity and functionality. Pretreatments, such as dehulling and defatting, are known to enhance the protein separation efficiency. Factors, such as milling speed, mill classifier speed, feed rate, seed type, and hardness, were crucial for obtaining parent flour of desired particle size distribution during milling. The air classification or electrostatic separation settings are crucial in determining the quality of the separated protein. The cut point in air classification is targeted based on the starch granule size of the seed material. Optimization of these operations, applied to different pulses and seeds, led to higher yields of proteins with higher purity. Dual techniques, such as air classification and electrostatic separation, enhance protein purity. The yield of the protein concentrates can be increased by recycling the coarse fractions. Further research is necessary to improve the quality, purity, and yield of protein concentrates to enable more efficient use of plant proteins to meet global protein demands.

show abstract

Section: Dry Fractionation Processmentioning

confidence: 99%

Dry fractionation process operations in the production of protein concentrates: A review

Pulivarthi,

Buenavista,

Bangar

et al. 2023

Comp Rev Food Sci Food Safe

Self Cite

View full text Add to dashboard Cite

show abstract

“…In addition, the mixed gluten‐free rice flour and PSS noodles could offer several notable benefits to consumers with gluten sensitivity or celiac disease. In addition, PSS noodles can be used as an alternative gluten‐free product in the gluten‐free food industry, as the market demand for gluten‐free products is increasing (Selladurai et al ., 2023). The aim of this study was therefore to investigate the effects of PSS on noodle qualities and properties, including physical characteristics, cooking quality, in vitro starch digestibility and sensory properties.…”

Section: Introductionmentioning

confidence: 99%

Noodles made from blends of rice flour and pineapple stem starch: physical properties, cooking qualities, in vitro starch digestibility and sensory properties

Pinyo,

Wongsagonsup,

Boonsanong

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryNoodles are generally made from rice flour, wheat flour or mungbean starch. Interestingly, pineapple stem starch (PSS), an alternative starch derived from pineapple stems as agricultural waste, has not yet been investigated for noodle production. The noodles were then prepared in different ratios of commercial rice flour and PSS (100:0, 70:25, 50:50, 25:75 and 0:100) to investigate the effects of PSS on noodle qualities and properties including physical properties, cooking quality, in vitro starch digestibility and sensory attributes. The results showed that high PSS content had a positive effect on the structure and textural properties of noodles by increasing the network structure, hardness and chewiness, resulting in good sensory quality, which could be due to the high amylose content (30.56%) of PSS. However, the optimal cooking time and the cooking loss of the cooked noodles increased with an increasing proportion of PSS. In addition, noodles with a high PSS content had a higher content of slowly digestible starch and resistant starch, which can have a positive effect on our health. Our results suggest that PSS, an alternative starch from agricultural waste, can replace rice flour to develop better‐quality gluten‐free noodles. Similarly, PSS‐based noodles with a high resistant starch content could benefit human health by lowering the glycemic index and reducing the risk of non‐communicable diseases.

show abstract

“…The current growth in millet’s market value can be attributed to its potential health benefits and processing, which produces various gluten-free ready-to-eat foods and nutritious supplements. Additionally, processing can aid in extending the shelf life of the millets and opening up new markets for non-traditional millet consumers [ 7 ]. Of all the bakery products, biscuits, a well-known cereal food product, are one of the most popular items as they are economically a good choice.…”

Section: Introductionmentioning

confidence: 99%

Development and Evaluation of Calcium-Fortified Multi-Millet Biscuits: A Nutritious Alternative to Refined Wheat Flour

Manchanda,

Rawat,

Chandra

et al. 2024

Foods

View full text Add to dashboard Cite

Millet products have garnered global recognition for their exceptional nutritional profile, appealing to various age demographics, and, therefore, fortifying such products with minerals can ensure nutritional security. This research explores the feasibility of utilizing millet as a substitute for refined wheat flour in biscuit production. Three distinct millet varieties were investigated: finger, pearl, and buckwheat. Employing response surface methodology (RSM), the optimal ratio of these flours was determined, resulting in a blend of 1.5:1:1, respectively. The optimized multi-millet biscuits were further enhanced with calcium fortification and subjected to comprehensive physico-chemical analysis. Proximate composition analysis revealed favorable levels of protein (5.472 ± 0.31%), ash (2.80 ± 0.57 g/100 g), and energy density (5.8015 ± 0.004 kcal/g), indicating a significantly higher protein content, enriched mineral profile, and high energy density as compared to refined wheat flour products. Sensory evaluation encompassing attributes such as color and texture and organoleptic assessment using a nine-point hedonic scale demonstrated favorable acceptance. Additionally, the overall acceptability of the biscuits remained consistently high throughout storage, ranging from 8.263 ± 0.65 (day 0) to 8.053 ± 0.85 (day 14). This study underscores the potential of multi-millet biscuits as a nutritious and palatable alternative to traditional wheat-based snacks, offering an avenue for diversifying dietary options and promoting healthier food choices.

show abstract

Considerations for gluten free foods - pearl and finger millet processing and market demand

Cited by 25 publications

References 67 publications

Dry fractionation process operations in the production of protein concentrates: A review

Dry fractionation process operations in the production of protein concentrates: A review

Noodles made from blends of rice flour and pineapple stem starch: physical properties, cooking qualities, in vitro starch digestibility and sensory properties

Development and Evaluation of Calcium-Fortified Multi-Millet Biscuits: A Nutritious Alternative to Refined Wheat Flour

Contact Info

Product

Resources

About