Improving the sensory and nutritional value of gluten‐free bread

Rybicka, Iga; Doba, Karolina; Bińczak, Olga

doi:10.1111/ijfs.14190

Cited by 36 publications

(36 citation statements)

References 28 publications

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“…Moreover, gluten-free foods often contain an insufficient content of mineral compounds. Published data indicate that the gluten-free diet is deficient in Fe, Mg, and Zn [66,67]. The use of PJPC as an additive in the production of gluten-free bread could increase its protein content and help supply the deficient minerals.…”

Section: Resultsmentioning

confidence: 99%

The Nutritional Value and Biological Activity of Concentrated Protein Fraction of Potato Juice

et al. 2019

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Potato protein is recognized as one of the most valuable nonanimal proteins due to the high content of essential amino acids. So far, it has not been used in human nutrition on a large scale due to technological limitations regarding its acquisition. In this study, the protein fraction of potato juice was concentrated with the use of membrane separation. The obtained potato juice protein concentrate (PJPC) was characterized in terms of nutritional value and biological activity, and the amino acid composition, mineral content, and antioxidant properties were determined. Moreover, in vitro cytotoxic activity against cancer cells of the gastrointestinal tract was investigated. The results of the present study indicate that PJPC is an excellent source of lysine and threonine, while leucine is its limiting amino acid, with an amino acid score (AAS) of 65%. Moreover, PJPC contains substantial amounts of Fe, Mn, K, and Cu. As demonstrated experimentally, PJPC is also characterized by higher antioxidant potential than potato itself. Biological activity, however, is not limited to antioxidant activity alone. Cytotoxicity studies using a gastric cancer cell line (Hs 746T), a colon cancer cell line (HT-29), and human colon normal cells (CCD 841 CoN) proved that PJPC is characterized by selective activity against cancer cells. It can thus be concluded that the developed method of producing protein concentrate from potato juice affords a product with moderate nutritional value and interesting biological activity.

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Section: Resultsmentioning

confidence: 99%

The Nutritional Value and Biological Activity of Concentrated Protein Fraction of Potato Juice

et al. 2019

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“…Worldwide, 1% of the population is considered to suffer from celiac disease, but it is believed that the real percentage is higher [14]. Previous studies suggest that people needing a gluten free diet have an unbalanced intake of proteins, carbohydrates and fats, as well as an insufficient consumption of dietary fiber [15,16] due to the poor nutritional quality of gluten free products [17]. Therefore, gluten-free products represent a major challenge for the food industry in terms of organoleptic, technological and nutritional characteristics.…”

Section: Introductionmentioning

confidence: 99%

Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation

Iriondo‐DeHond

Iriondo-DeHond³

et al. 2020

Molecules

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This study aimed to assess the physicochemical, nutritional and sensory properties of gluten-free breads containing isolated coffee cascara dietary fiber (ICCDF) as a food ingredient. ICCDF was obtained by aqueous extraction. The oil and water holding capacity and the nutritional profile of the novel ingredient were determined. Its safety was certificated by analysis of ochratoxin A, caffeine and gluten. Gluten-free bread formulations were prepared enriching a commercial bakery premix in rice protein (8%) and ICCDF (3% and 4.5%). Nutritional profile of the novel gluten-free breads (dietary fiber, protein, amino acids, lipids, fatty acid profile and resistant starch), as well as bread volume, crumb density, moisture, firmness, elasticity and color intensity were determined. A sensory quantitative descriptive analysis of the breads was conducted using eight trained panelists. New breads showed significantly higher (p < 0.05) content of dietary fiber and protein than the control bread. The addition of ICCDF allowed increasing dough yield, a less crumb firmness and a higher crumb elasticity. The nutrition claims “source of protein and high in dietary fiber” were assigned to the new formulations. In conclusion, a certificated gluten-free bread with improved nutritional and physicochemical properties and good sensorial profile was obtained.

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“…Celiac disease is a chronic small intestinal immune‐mediated disease arises from the inability of food consumer to ingest gluten‐containing food products, and hence, the total exclusion of wheat flour from the diet of patient suffering from the disease (Gao et al., 2018). This development had led to the formulation of gluten‐free (GF) products from non‐wheat flour such as root starch (Malgor, Viña, & Dini, 2020), teff, amaranth, and quinoa (Rybicka, Doba, & Bińczak, 2019), potato and corn starch (Krupa‐Kozak et al., 2019), and yellow maize flour (Djordjević et al., 2018). However, there is a need to formulate GF cookies from locally available raw materials such as banana in Africa and Nigeria at large.…”

Section: Introductionmentioning

confidence: 99%

Sensory profiling and mapping of gluten‐free cookies made from blends Cardaba banana flour and starch

Olawoye

Gbadamosi

2020

J Food Process Preserv

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Sensory profiling of gluten‐free (GF) cookies made from cardaba banana flour and starch blends were evaluated using trained panelists/assessors. The sensory attributes used to separate the cookie samples were appearance, aroma, taste, and texture/crispiness of the cookies. Sensory mapping (internal and external preference mapping) was evaluated using multidimensional scaling of data obtained using a 9‐point hedonic scale. Analysis of the panelists revealed the rating of the cookie samples was not affected by the aroma attribute. The result of internal preference mapping revealed that the first three principal components extracted accounted for 71% of the total variation. External preference mapping shows that the potential for predicting assessors overall acceptability of the cardaba banana cookies using five sensory descriptors which drove the preference of some of the five assessors’ clusters. The formulation of GF cookies is feasible and the result obtained may facilitate the marketability of GF food that is comparable to conventional cookies in sensorial attributes. Practical applications Understanding the sensory profiling and consumer preference of gluten‐free cardaba banana cookies using internal and external preference mapping are key to the development of cookie sample that will achieve success in the marketplace. Results obtained in this research were discussed with relevance to the production of cookies that not only meet consumer requirement but also compared favorably with conventional cookies.

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Improving the sensory and nutritional value of gluten‐free bread

Cited by 36 publications

References 28 publications

The Nutritional Value and Biological Activity of Concentrated Protein Fraction of Potato Juice

The Nutritional Value and Biological Activity of Concentrated Protein Fraction of Potato Juice

Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation

Sensory profiling and mapping of gluten‐free cookies made from blends Cardaba banana flour and starch

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