Gluten-Free Breads and Cookies of Raw and Popped Amaranth Flours with Attractive Technological and Nutritional Qualities

Barca, Ana María Calderón de la; Rojas-Martínez, María Elvira; Islas-Rubio, Alma Rosa; Cabrera-Chávez, Francisco

doi:10.1007/s11130-010-0187-z

Cited by 134 publications

(78 citation statements)

References 23 publications

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“…However the acceptance of snacks reported herein is much higher than (48%) reported for sorghum-garbanzo high protein pasta (Kahlon et al, 2013b). Acceptable functionality of amaranth cookies were reported (Barca et al, 2010), however no sensory evaluation data was shown to have valid comparison with the gluten-free vegetable snacks reported herein. This is the first report of whole grain gluten-free vegetable health promoting snacks which could be made in any house kitchen and/or commercial production.…”

Section: Resultsmentioning

confidence: 66%

“…There are many studies reporting gluten-free breads with the addition of various hydrocolloids and leavening agents to match the characteristics of the gluten containing breads (Crockett et al, 2011;Hera et al, 2014;Sabanis et al, 2011;Schober et al, 2007). Gluten-free breads and cookies made with raw and popped amaranth flour were reported to be acceptable (Barca et al, 2010). Gluten-free flat breads and pasta of whole grains (corn, brown rice, sorghum, millet) without the addition of any chemical or eggs were reported with acceptability of 48-84% by the sensory evaluators (Kahlon et al, 2012(Kahlon et al, , 2013a(Kahlon et al, , 2013b.…”

Section: Introductionmentioning

confidence: 99%

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Whole Grain Gluten-Free Vegetable Savory Snacks

Kahlon¹,

Avena‐Bustillos²,

Chiu³

et al. 2014

JFR

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Gluten-free savory snacks were formulated and evaluated to offer nutritious treats for all and healthy option for gluten intolerance individuals. Four kinds of savory snacks (gluten-free, whole grains with fresh vegetables, low in fat and salt) were developed using base formulation (BF) of brown rice flour (45%), sorghum flour (20%), tapioca flour (7%), mashed potato (8%), canola oil (6%), guar gum (2%), baking powder (1.5%) and salt (0.5%). Fresh vegetables (carrots, broccoli, spinach, and red onion) were chopped and mixed with the base formulation (1:1). Chopped fresh garlic (5%) was added to carrot, broccoli and spinach (base-vegetable mix, BFV). Snack dough was prepared using 100 mL water per 100 g BFV. Two portions of snack dough (about 10 g each) were placed on the preheated KrumKake Baker and cooked for 2 minutes. Sixty two in-house volunteers judged Broccoli-Garlic snacks as significantly (p ≤ 0.05) better in color/appearance than Carrot-Garlic, Spinach-Garlic and Red Onion savory snacks. A 30 g serving of these low salt, low fat healthy snacks would provide 5-7% of daily recommended dose of dietary fiber and potassium. This is the first report of developed whole grain gluten-free, 50% vegetable snacks. Texture and water activity of the developed snacks suggests the crispiness and potential long shelf stability. Tasters judged Carrot-Garlic (88%), Broccoli-Garlic (77%), Spinach-Garlic (68%) and Red Onion (65%) acceptable. Data suggest that the acceptability of gluten-free whole grain vegetable savory snacks is very encouraging and offers healthy alternative for all and especially for those sensitive to gluten.

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Section: Resultsmentioning

confidence: 66%

Section: Introductionmentioning

confidence: 99%

Whole Grain Gluten-Free Vegetable Savory Snacks

Kahlon¹,

Avena‐Bustillos²,

Chiu³

et al. 2014

JFR

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“…This circumstance has prompted the development of gluten-free foodstuffs with high nutritional quality components [4] [5]. In general, gluten-free baked goods comprises several raw materials like rice, corn, buckwheat, cassava, and potato starches and/or flours [6].…”

Section: Introductionmentioning

confidence: 99%

Quality and Technological Properties of Gluten-Free Biscuits Made with <i>Pachyrhizus ahipa</i> Flour as a Novel Ingredient

Doporto¹,

Sacco²,

Viña³

et al. 2017

FNS

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The development of gluten-free foodstuffs with high nutritional quality components is an important objective to achieve. Pachyrhizus ahipa is one of the few leguminous species that produce edible tuberous roots with high nutritional value. Thus, the aim of this work was to formulate biscuits containing corn starch and 125 -350 g·kg −1 of P. ahipa flour (AF) and to study the main physicochemical properties related to their nutritional and technological quality as well as their sensory acceptability. The formulation containing 250 g of AF kg −1 was selected for improving the product nutritional quality (i.e. higher protein content) without an extensive modification of textural properties. A formulation replacing corn starch by cassava flour (250 g·kg −1 ) was also analyzed. In this case, ahipa and cassava biscuits showed maximum force and energy required to bite twice and three times higher than the control, respectively. Slight variations were observed in color (∆E and browning index). The overall acceptability of biscuits formulated with both flours was better scored than the control by a sensory panel. Principal component analysis allowed to relate quality attributes, chemical composition, and sensory characteristics of biscuits containing cassava or ahipa flours. The results indicated that ahipa flour could satisfactorily substitute part of the corn starch used in the formulations of gluten-free biscuits.

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“…Moreover, it has been reported that gluten-free products lack dietary fiber and other important nutriments such as certain vitamins and minerals (Hager, Axel, & Arendt, 2011). Therefore, it is very important to develop gluten-free foodstuffs with high nutritional quality ingredients (Calderón de la Barca, Rojas-Martínez, Islas-Rubio, & Cabrera-Chávez, 2010;Chillo et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties

Flores‐Silva

Berríos

Pan

et al. 2014

CyTA - Journal of Food

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(2015) Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties, CyTAJournal of Food, 13:2, 159-166, DOI: 10.1080/19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014.929178 The purpose of this investigation was to determine the physicochemical, textural and sensorial characteristics of gluten-free spaghetti elaborated with unripe plantain, chickpea and maize flours. Luminosity (L*) of the uncooked gluten-free spaghetti was not significantly different from control sample, but in cooked spaghetti, L* value was different. The diameters of raw spaghetti (gluten-free and control) were similar, but lower diameters were determined in cooked gluten-free spaghetti; however, some composites had similar water absorption values. Gluten-free spaghetti had higher hardness, cohesiveness and chewiness than the control but had lower elasticity. The maximum peak viscosity was lower in the gluten-free spaghetti than in the control, and no breakdown viscosity was observed, although high setback viscosity was found. The overall sensorial acceptability was similar in the gluten-free spaghetti among the different formulations, but it was significantly lower than the control. It is possible to prepare gluten-free pasta with textural and overall acceptability.Keywords: banana flour; firmness; water absorption; color; viscosity El objetivo de esta investigación fue determinar las propiedades fisicoquímicas, características de textura y aceptación de espagueti sin gluten elaborado con harinas de plátano verde, garbanzo y maíz. La luminosidad (L*) de los espaguetis sin gluten crudos no fue diferente al control, pero en espaguetis cocidos el valor de L* fue diferente. El diámetro de los espaguetis crudos (sin gluten y control) fueron similares, pero los espaguetis sin gluten cocidos presentaron diámetros inferiores que el control; sin embargo, algunas muestras presentaron valores de absorción de agua similares al control. Los espaguetis sin gluten presentaron mayor dureza, cohesividad y masticabilidad que el control, pero menor elasticidad. El pico de viscosidad máximo fue menor en los espaguetis sin gluten que el control. La aceptabilidad sensorial fue similar en los espaguetis sin gluten, pero fue significativamente menor que en el control. Es posible preparar pasta sin gluten de textura y sabor aceptable.

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Gluten-Free Breads and Cookies of Raw and Popped Amaranth Flours with Attractive Technological and Nutritional Qualities

Cited by 134 publications

References 23 publications

Whole Grain Gluten-Free Vegetable Savory Snacks

Whole Grain Gluten-Free Vegetable Savory Snacks

Quality and Technological Properties of Gluten-Free Biscuits Made with <i>Pachyrhizus ahipa</i> Flour as a Novel Ingredient

Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties

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Gluten-Free Breads and Cookies of Raw and Popped Amaranth Flours with Attractive Technological and Nutritional Qualities

Cited by 134 publications

References 23 publications

Whole Grain Gluten-Free Vegetable Savory Snacks

Whole Grain Gluten-Free Vegetable Savory Snacks

Quality and Technological Properties of Gluten-Free Biscuits Made with &lt;i&gt;Pachyrhizus ahipa&lt;/i&gt; Flour as a Novel Ingredient

Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties

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Product

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About

Quality and Technological Properties of Gluten-Free Biscuits Made with <i>Pachyrhizus ahipa</i> Flour as a Novel Ingredient