Gluten-free rice &amp; bean biscuit: characterization of a new food product

Wesley, Silva David; André, Bolini Helena Maria; Clerici, Maria Teresa Pedrosa Silva

doi:10.1016/j.heliyon.2021.e05956

Cited by 23 publications

(20 citation statements)

References 65 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, the incremental addition of EWWF has resulted in diminution of the cooking loss suggesting that the higher cooking loss in EWWF incorporated pasta over semolina pasta has been attributed to the presence whole wheat flour in the formulation. Furthermore, in increment in the level of extruded flour, there was significant decline in the cooking losses, which indicates that pre‐gelatinized flours and starches have high capacities in molecular binding (Wesley et al ., 2021) which makes other molecules tightly adhered and less tendency to escape on application of external forces. The presence of high molecular weight proteins in greater amount and less fibres in semolina (Lamacchia et al ., 2010) result in strong network and structure formation (Baiano et al ., 2011) and therefore, the semolina pasta may have exhibited least cooking losses.…”

Section: Resultsmentioning

confidence: 99%

Influence of extruded whole wheat flour addition on quality characteristics of pasta

Kaur,

Bobade,

Sharma

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryThis work aimed to develop the whole wheat (common) flour pasta by incorporation of whole wheat flour modified by extrusion process at various percentages and assess the effect of modified extruded whole wheat flour (EWWF) on quality characteristics of pasta. The whole wheat flour was modified by extruding it at 15% feed moisture, 148°C extrusion temperature and 434 rpm screw speed through twin screw extruder. The modified EWWF was added to the whole wheat flour at 10‐40% substitution level with whole wheat flour for preparation of pasta and its quality was compared against the semolina pasta and pasta prepared from whole wheat flour. The study characterized the functional, antioxidant properties, in vitro starch and protein digestibility, cooking parameters and color properties of the EWWF pasta. Extrusion increased the water absorption, water solubility and oil absorption characteristics of EWWF. The total phenolic content (TPC) and total flavonoid content (TFC) of pasta (0 to 40%) ranged from 170.07 to 146.04 mg GAE/100 g and 156.00 to 137.60 mg CE/100 g respectively compared to the semolina pasta. The antioxidant properties of the EWWF pasta decreased after the incorporation of extruded flour. The pasta prepared with incorporation of 40% EWWF showed best cooking properties. The color of EWWF pasta turned darker compared to semolina pasta. The pasta prepared with the use of EWWF could be utilized as healthy alternative to the existing pasta in India.

show abstract

Section: Resultsmentioning

confidence: 99%

Influence of extruded whole wheat flour addition on quality characteristics of pasta

Kaur,

Bobade,

Sharma

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Bean flour considerably increased the protein, iron, and zinc content of the snack, when compared to extruded corn products ( 52 ). In a similar way, Silva et al ( 31 ) developed biscuits by combining rice and beans in a single preparation, inspired by the classic Brazilian staple food rice and beans. The different formulations were subjected to instrumental, physical, nutritional, and sensory tests.…”

Section: Legumes In Traditional Recipes and Innovative Preparationmentioning

confidence: 99%

“…Due to their nutritional and tecno-functional properties the importance of legumes is not limited to low-income countries, and their consumption has increased in developed countries for general and specific groups of the population ( 28 , 29 ). This is mainly a consequence of two phenomena: the growth of vegetarianism and the demand for protein not derived from wheat or other gluten-containing grains ( 30 , 31 ). However, the cultivation and consumption of legumes is still negligible as it is hindered by many nutritional, organoleptic and socio-economic barriers ( 32 ).…”

Section: Introductionmentioning

confidence: 99%

Legumes and common beans in sustainable diets: nutritional quality, environmental benefits, spread and use in food preparations

Lisciani,

Marconi,

Le Donne

et al. 2024

Front. Nutr.

View full text Add to dashboard Cite

In recent decades, scarcity of available resources, population growth and the widening in the consumption of processed foods and of animal origin have made the current food system unsustainable. High-income countries have shifted towards food consumption patterns which is causing an increasingly process of environmental degradation and depletion of natural resources, with the increased incidence of malnutrition due to excess (obesity and non-communicable disease) and due to chronic food deprivation. An urgent challenge is, therefore, to move towards more healthy and sustainable eating choices and reorientating food production and distribution to obtain a human and planetary health benefit. In this regard, legumes represent a less expensive source of nutrients for low-income countries, and a sustainable healthier option than animal-based proteins in developed countries. Although legumes are the basis of many traditional dishes worldwide, and in recent years they have also been used in the formulation of new food products, their consumption is still scarce. Common beans, which are among the most consumed pulses worldwide, have been the focus of many studies to boost their nutritional properties, to find strategies to facilitate cultivation under biotic/abiotic stress, to increase yield, reduce antinutrients contents and rise the micronutrient level. The versatility of beans could be the key for the increase of their consumption, as it allows to include them in a vast range of food preparations, to create new formulations and to reinvent traditional legume-based recipes with optimal nutritional healthy characteristics.

show abstract

“…The addition of common bean flour is reported to improve the sensory acceptance in flavor, color, and texture in gluten-free rice products. Wesley et al (2021) formulated a blend of pregelatinized rice flour and white bean flour in a 1:3 proportion to prepare biscuits dough. They showed that cooked bean flour improves dough viscosity, overall acceptability, and consumer purchase intention compared to whole wheat and rice biscuits.…”

Section: Gluten-free Productsmentioning

confidence: 99%

Common beans as a source of food ingredients: Techno‐functional and biological potential

Alfaro-Díaz

Escobedo

Luna‐Vital

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Common beans are an inexpensive source of high-quality food ingredients. They are rich in proteins, slowly digestible starch, fiber, phenolic compounds, and other bioactive molecules that could be separated and processed to obtain valueadded ingredients with techno-functional and biological potential. The use of common beans in the food industry is a promising alternative to add nutritional and functional ingredients with a low impact on overall consumer acceptance.Researchers are evaluating traditional and novel technologies to develop functionally enhanced common bean ingredients, such as flours, proteins, starch powders, and phenolic extracts that could be introduced as functional ingredient alternatives in the food industry. This review compiles recent information on processing, techno-functional properties, food applications, and the biological potential of common bean ingredients. The evidence shows that incorporating an adequate proportion of common bean ingredients into regular foods such as pasta, bread, or nutritional bars improves their fiber, protein, phenolic compounds, and glycemic index profile without considerably affecting their organoleptic properties. Additionally, common bean consumption has shown health benefits in the gut microbiome, weight control, and the reduction of the risk of developing noncommunicable diseases. However, food matrix interaction studies and comprehensive clinical trials are needed to develop common bean ingredient applications and validate the health benefits over time.

show abstract

Gluten-free rice & bean biscuit: characterization of a new food product

Cited by 23 publications

References 65 publications

Influence of extruded whole wheat flour addition on quality characteristics of pasta

Influence of extruded whole wheat flour addition on quality characteristics of pasta

Legumes and common beans in sustainable diets: nutritional quality, environmental benefits, spread and use in food preparations

Common beans as a source of food ingredients: Techno‐functional and biological potential

Contact Info

Product

Resources

About