Gluten-free bread formulated withProsopis ruscifolia(vinal) seed and corn flours

Bernardi, C.; Sánchez, H. D.; Freyre, M.; Osella, C. A.

doi:10.3109/09637480903373336

Cited by 17 publications

(12 citation statements)

References 19 publications

(23 reference statements)

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“…() added defatted strawberry and blackcurrant seeds, Bernardi et al . () used Prosopis ruscifolia (vinal) seeds, and Alvarez‐Jubete et al . (, ) replaced cereal flours and starches with pseudocereal flours.…”

Section: Introductionmentioning

confidence: 99%

Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten‐Free Bread

Steffolani

Hera

Pérez

et al. 2014

Journal of Food Quality

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The objective of this study was to analyze the influence of chia seeds and flour on the organoleptic quality of gluten‐free breads. Rice breads were elaborated with the addition of 15 g of chia flour or seed, either dry or pre‐hydrated, per 100 g of rice flour. The influence of the addition of chia on flour pasting properties and dough proofing behavior was analyzed. The specific volume, weight, texture, color and acceptability of the breads were studied. The addition of chia reduced specific volume and increased the hardness of breads, and the effect was more evident with the flour than with seed. Chia addition minimized weight loss during baking in all cases. The addition of chia flour produced a darker crust and crumb. There were no significant differences between the different breads in the global acceptability, but chia seed breads presented better values in terms of texture than control. Practical Applications This study shows that the use of chia seed and flours in rice bread making allows results in breads with good acceptability. However, the correct selection of seed or flours and previous hydration or not are essential to achieve appropriate results. Thereby, breads with chia seeds showed a better aspect valued by consumers, a higher specific volume and a lower firmness than breads made with chia flour, without a quality improvement in the case of a previous prehydration.

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Section: Introductionmentioning

confidence: 99%

Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten‐Free Bread

Steffolani

Hera

Pérez

et al. 2014

Journal of Food Quality

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“…Major increases in UV absorbance were found in thermaltreated flours with high levels of monosaccharides (Table 2), a substrate for Maillard reaction. Previous works reported the total phenolic compounds content in flours of Prosopis species using the Folin-Ciocalteu reagent method (Bernardi et al, 2010;Briones-Labarca et al, 2011;Cardozo et al, 2010;Cattaneo et al, 2016;Gallegos-Infante et al, 2013;Perez et al, 2014;Schmeda-Hirschmann et al, 2015;Sciammaro et al, 2016) with variability in the values, which can be due to different samples, species and sample treatment. Sample treatment during drying could enhance Maillard reaction activity, indirectly modifying the total phenolic compound content of Prosopis flours.…”

Section: Total Phenolic Compounds Contentmentioning

confidence: 99%

“…Pods of Prosopis species have been reported as a source of bioactive compounds (Felker et al, 2013;Schmeda-Hirschmann et al, 2015). Mesocarp (Schmeda-Hirschmann et al, 2015), seed (Bernardi et al, 2010;Briones-Labarca et al, 2011;Cattaneo et al, 2016;Sciammaro et al, 2016) and whole pod flours are a good source of polyphenolic compounds (Cardozo et al, 2010;Cattaneo et al, 2016;Gallegos-Infante et al, 2013;Perez et al, 2014;Sciammaro et al, 2016) with antioxidant (Bernardi et al, 2010;Briones-Labarca et al, 2011;Cardozo et al, 2010;Cattaneo et al, 2016;Perez et al, 2014;Schmeda-Hirschmann et al, 2015;Sciammaro et al, 2016), anti-inflammatory (Cattaneo et al, 2016;Perez et al, 2014), antihypertensive (Gallegos-Infante et al, 2013;Huisamen et al, 2013), and hypoglycemic (George et al, 2011) activities. Best biochemically described Prosopis species are the South American species P. alba, P. chilensis, and the North American P. glandulosa.…”

Section: Introductionmentioning

confidence: 99%

“…Pods and pods fractions of Prosopis species have been described in their nutritional profile: P. africana (Igwe, Ojiako, Anugweje, Nwaogu, & Ujowundu, 2012), P. alba (Cattaneo et al, 2016;Felker, Grados, Cruz, & Prokopiuk, 2003;Sciammaro, Ferrero, & Puppo, 2016), P. chilensis (Astudillo, Schmeda-Hirschmann, Herrera, & Cortes, 2000), P. glandulosa (Harden & Zolfaghari, 1988), P juliflora (Marangoni & Alli, 1988), P. laevigata (Barba de la Rosa, Frias-Hernandez, Olalde-Portugal, & Gonzalez-Castañeda, 2006; Gallegos-Infante, Rocha-Guzman, Gonzalez-Laredo, & Garcia-Casas, 2013), P. nigra (Felker et al, 2003), P. ruscifolia (Bernardi, Sanchez, Freyre, & Osella, 2010), and P. tamarugo (Astudillo et al, 2000); active compounds content and in vitro biological activity: P. alba (Cardozo et al, 2010;Cattaneo et al, 2016;Perez et al, 2014;Sciammaro et al, 2016), P. chilensis (Astudillo et al, 2000;Briones-Labarca, Muñoz, & Maureira, 2011;Schmeda-Hirschmann et al, 2015), P. laevigata (Gallegos-Infante et al, 2013), P. nigra (Cardozo et al, 2010;Perez et al, 2014), P. ruscifolia (Bernardi et al, 2010), and P. tamarugo (Astudillo et al, 2000); and in vivo biological activity: P. glandulosa (George, Lochner, & Huisamen, 2011;Huisamen, George, Dietrich, & Genade, 2013). Nutritionally, pods of Prosopis species are gluten free (Bernardi et al, 2010;Felker et al, 2013) and rich in good quality protein (Barba de la Rosa et al, 2006) or limited in sulfur amino acids (Felker & Bandurski, 1977;Fe...…”

Section: Introductionmentioning

confidence: 99%

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Chemical and nutritional characterization of raw and thermal-treated flours of Mesquite (Prosopis laevigata) pods and their residual brans

Díaz‐Batalla

Hernández‐Uribe

Román‐Gutiérrez

et al. 2018

CyTA - Journal of Food

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Species of the genus Prosopis were a major staple food in Aridoamerica before the arrival of Europeans. In the present work, chemical and nutritional properties of Prosopis laevigata pods were described. The composition in weight of pods of P. laevigata was 44% mesocarp, 35% endocarp, and 21% exocarp. Sugars, including sucrose, glucose, fructose, and xylose, were important components of pods, reaching a total sugars content of 447 g/kg in mesocarp flour. Considering the FAO-recommended amino-acid scoring patterns for humans older than 3 years, high values of Lys and sulfur-containing amino acids were found in flours. Thermal treatment of flours increases significantly the phenolic compounds content and free-radical scavenging capacity, an effect associated with the generation of Maillard reaction products. Flours of mesquite pods are a good source of phenolic compounds, with significantly higher free-radical scavenging capacity than soybean and common bean.Caracterización química y nutrimental de harinas crudas y térmicamente tratadas de vainas de Mesquite (Prosopis laevigata) y sus salvados residuales RESUMEN Especies del genero Prosopis fueron alimento importante en Aridoamérica antes de la llegada de los Europeos. En el presente trabajo se describen las propiedades químicas y nutrimentales de vainas de Prosopis laevigata. La composición en peso de las vainas de P. laevigata fue de 21% exocarpio, 44% mesocarpio y 35% endocarpio. Azúcares, incluyendo sacarosa, glucosa, fructosa y xilosa, fueron importantes componentes de la vaina, alcanzando un contenido tota de azúcares de 447 g/kg en harina de mesocarpio. Considerando los valores de aminoácidos recomendados por la FAO para mayores de 3 años, altos valores de Lys y aminoácidos azufrados fueron encontrados en las harinas. El tratamiento térmico de las harinas incrementa significativamente el contenido de compuestos fenólicos y la capacidad captadora de radicales libres, un efecto asociado a la generación de productos de la reacción de Maillard. Las harinas de vaina de mezquite son una buena fuente de compuestos fenólicos, con una capacidad captadora de radicales libres más alta que las semillas de soya y frijol. ARTICLE HISTORY

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“…Mesquite pods (referred to henceforth as fruits) vary in colour from white to red and dark brown. They have been used as human food (Felker et al, 2013) and their extracts have been extensively evaluated as a source of nutraceuticals (Bernardi et al, 2010) and pharmaceuticals (Huisamen et al, 2013;Mollashahi et al, 2013). The fruits are also used as animal feed (de Jesus Pereira et al, 2013) which, depending on the colour, may have different effects in the rumen (Cabiddu et al, 2010) because of variation in content of phytochemical compounds (mainly polyphenols) (Parveen et al, 2010)).…”

Section: Introductionmentioning

confidence: 99%

Chemical composition and in vitro degradation of red and white mesquite (Prosopis laevigata) pods

et al. 2014

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The objective of this study was to compare the chemical composition and ruminal degradation of whole pod, exomesocarp, endocarp and seed fractions of red and white mesquite pods. The pods contained on average 220 g free sugars, 78 g crude protein, 21 g fat per kg dry matter (DM), and a potential DM degradation of 163 g/kg. Contaminant fungi (mostly Aspegillus spp.) count was low. Unsaturated fatty acids, mainly linoleic acid, were the predominant (~50%) fatty acids in whole pods and seeds. Sucrose was the largest free sugar proportion. The highest fibre content was found in the endocarp, the highest free sugar was found in the exomesocarp, and the highest crude protein content was found in the seeds. Tannins were more abundant in red pods (0.4 mg/100 g DM) than in white ones. Some differences in nutritional values were found between red and white pods and their components (exomesocarp, endocarp and seeds), although both have a potentially high nutritive value. Whole pods and the endocarp can be used by ruminants; seeds can be used by simple stomach animals; and the exomesocarp can be used in human nutrition because of its low glycaemic index properties.

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Gluten-free bread formulated withProsopis ruscifolia(vinal) seed and corn flours

Cited by 17 publications

References 19 publications

Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten‐Free Bread

Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten‐Free Bread

Chemical and nutritional characterization of raw and thermal-treated flours of Mesquite (Prosopis laevigata) pods and their residual brans

Chemical composition and <i>in vitro</i> degradation of red and white mesquite (<i>Prosopis laevigata</i>) pods

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