Effect of degree of milling and defatting on proximate composition, functional and texture characteristics of gluten-free muffin of bran of long-grain indica rice cultivars

Kaur, Amandeep; Virdi, Amardeep Singh; Singh, Narpinder; Singh, Amandeep; Kaler, R. S. S.

doi:10.1016/j.foodchem.2020.128861

Cited by 14 publications

(10 citation statements)

References 34 publications

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“…The substitution of 50% of PS by tarwi flour or a mixture of tarwi (25%) and kañiwa (25%) flours did not significantly affect hardness, while in the case of muffins with 50% of kañiwa flour, it increased. However, the hardness values of K50 are similar to or lower than those reported by other authors in this type of product, showing that they are still acceptable 38,39 . Hardness is an important quality attribute for bakery products and it is related to other product characteristics such as specific volume, crumb moisture, crumb porosity, and mechanical properties of cell walls, among others.…”

Section: Resultssupporting

confidence: 75%

“…However, the hardness values of K50 are similar to or lower than those reported by other authors in this type of product, showing that they are still acceptable. 38,39 Hardness is an important quality attribute for bakery products and it is related to other product characteristics such as specific volume, crumb moisture, crumb porosity, and mechanical properties of cell walls, among others. The effect caused by the 50% addition of kañiwa flour could be associated with a few factors.…”

Section: Technological Quality Of Muffinsmentioning

confidence: 99%

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Andean crops: kañiwa and tarwi flours used for the development of vegan gluten‐free muffins

et al. 2022

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BACKGROUND The flours of two Andean crops, tarwi (Lupinus mutabilis) and kañiwa (Chenopodium pallidicaule Aellen), present an excellent nutritional profile for inclusion in vegan gluten‐free muffin formulations. In this study, the proximal composition and techno‐functional properties of tarwi and kañiwa flours, and the technological quality of batters and muffins (potato starch‐based) formulated with 50% of these flours were evaluated. RESULTS Andean flours have high protein, fiber, and fat content, and display high water and oil absorption. In premixes formulated with potato starch and Andean flours, a reduction in paste viscosity was observed due to starch dilution and lower water availability. Depending on their ability to interact with water, the batters formulated with these flours had a higher consistency. Confocal laser scanning micrographs showed that batters with Andean flours presented a complex matrix with dispersed starch granules surrounded by proteins and fiber fragments. Muffins made with Andean flours had a slightly lower specific volume than the control, but crumb hardness was not modified by tarwi flour (50%) and a mixture of tarwi (25%) and kañiwa (25%) flours. The intrinsic color of these flours modified crumb color, and their reducing sugar content also favored Maillard reactions in the crust. These color changes are desirable in gluten‐free products because such products are frequently pale due to their high starch content. CONCLUSIONS This study showed that tarwi and kañiwa flours are suitable for developing vegan, gluten‐free muffins of good technological quality and improved nutritional profile, adding value to these underutilized ancestral flours. © 2022 Society of Chemical Industry.

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Section: Resultssupporting

confidence: 75%

Section: Technological Quality Of Muffinsmentioning

confidence: 99%

Andean crops: kañiwa and tarwi flours used for the development of vegan gluten‐free muffins

et al. 2022

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“…Less springiness indicates a tendency to crumble. Moreover, a lower springiness and cohesiveness indicate a lower specific volume and less aerated structure in muffins [63]. This is an unfavorable change in terms of consumer acceptance.…”

Section: Textural Analysis Of Muffinsmentioning

confidence: 99%

Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour

2021

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Edible insects are gaining attention as a novel food; however, studies with their use in food are still limited. This study aimed to determine the chemical composition, physical parameters, sensory acceptance, and biological properties of muffins enriched with different levels of cricket (Gryllodes sigillatus) and mealworm (Tenebrio molitor) flours. The approximate composition was analyzed, along with the physical and textural properties, color, and consumer acceptance. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. As we expected, the protein content in muffins supplemented with insect flour increased, while the carbohydrates content decreased. Moreover, the total phenolic content and antioxidant capacity against ABTS·+ and DPPH· increased correspondingly as the percentage of insect flour in the muffins increased. The estimated glycemic index was lower for the fortified muffins than the control (p < 0.05). Additionally, enriched muffins were accepted by consumers, and their taste positively surprised respondents (p < 0.05). Therefore, the results obtained are satisfactory as regards the use of insects for the supplementation of traditional products, and further research into the addition of insects to other nutrient matrices is needed. Furthermore, examining the effect of insect addition on in vivo food biological activity is highly desirable.

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“…Celiac disease results in an inflammatory injury to the small intestine mucosa that is mediated by the immune system, resulting in nutrient malabsorption and gastrointestinal problems [4]. At the moment, studies indicate that the condition affects around 1% of the world's population [5]. The only treatment option available at the moment is a lifelong abstinence from gluten and other similar proteins.…”

Section: Introductionmentioning

confidence: 99%

“…Each variety has characteristics that distinguish it from the others in terms of color, shape, and size. Milling is one of the post-harvest processes; according to Kaur et al [5], the rice milling process produces 20% husks, 10% rice bran, 5-8% broken rice, and 2% rice grits. Millati et al [6] defines rice grits as healthy or defective rice grains that are less than 25% the size of whole rice grains.…”

Section: Introductionmentioning

confidence: 99%

Impact of Ingredients on Quality and Shelf Life of Gluten-Free Baked Brownies

Sunarmani

Luna

2022

IOP Conf. Ser.: Earth Environ. Sci.

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The greater awareness of celiac disease, a gluten intolerance in the intestine, has increased demand for gluten-free products. Gluten is a protein that gives breads, cakes, cookies, and other wheat-flour-based baked goods structure. Gluten removal from a baked good formulation has a variety of effects on the finished product. This study examines research conducted on the effects of many various ingredients on finished product quality of gluten-free baked brownies. Quality parameters of baked brownies were water content, hardness, cohesiveness, springiness, gumminess, chewiness, and total plate count during storage. In this study, brewers’s rice has been investigated for use in the production of a finished product with quality parameters comparable to wheat-based baked brownies. Gluten-free baked brownies commonly has reduced shelf life as compared to wheat-based brownies during storage at room temperature and refrigerator. Water content of brownies has increased 71% after 2 weeks stored in room temperature and 55% after two weeks in refrigerator. The texture of brownies has been decreased approximately 17% in terms of hardness.

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Effect of degree of milling and defatting on proximate composition, functional and texture characteristics of gluten-free muffin of bran of long-grain indica rice cultivars

Cited by 14 publications

References 34 publications

Andean crops: kañiwa and tarwi flours used for the development of vegan gluten‐free muffins

Andean crops: kañiwa and tarwi flours used for the development of vegan gluten‐free muffins

Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour

Impact of Ingredients on Quality and Shelf Life of Gluten-Free Baked Brownies

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