Incorporation of canola proteins extracted by electroactivated solutions in gluten‐free biscuit formulation of rice–buckwheat flour blend: assessment of quality characteristics and textural properties of the product

Abstract

Canola proteins extracted by electroactivated solutions were incorporated to gluten-free biscuits made from blend of rice and buckwheat flours. Physical and textural properties were significantly influenced by these proteins. Isolates and concentrates did not behave in a similar way. A significant increase in diameter was noted for all of the supplemented samples. An increase in thickness was observed for the samples added with protein concentrate, whereas the spread ratio decreased for all the samples compared to control. The hardness of biscuits decreased with the addition of the proteins as compared to the control. The changes in biscuit hardness or fracture strength were in line with the changes in dough hardness. Biscuits containing protein concentrate had lighter, more aerated texture as shown by scanning electron microscopy with lesser amounts of gelatinised starch, indicating improved gas-holding capacity and more stabilised structure. Protein-supplemented biscuits have lower moisture and water activity.

Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics

“…the spread ratio significantly. Other authors also observed a lower expansion in enriched cookies with the addition of sunflower (Claughton & Pearce, 1989), canola (Gerzhova et al, 2016), rice bran (Yadav et al, 2011) or gluten-soy (Singh & Mohamed, 2007) proteins, in agreement with the presented results for GP. Although these authors used different proteins, Souza et al (1994) stated that the total protein content is more important for sugar-snap cookie quality than is the composition of that protein.…”

“…In general, the addition of GP increased cookie height and decreased cookie diameter, reducing the spread ratio significantly. Other authors also observed a lower expansion in enriched cookies with the addition of sunflower (Claughton & Pearce, ), canola (Gerzhova et al ., ), rice bran (Yadav et al ., ) or gluten–soy (Singh & Mohamed, ) proteins, in agreement with the presented results for GP. Although these authors used different proteins, Souza et al .…”

Influence of protein source on characteristics and quality of gluten-free cookies

“…On the other hand, studies of protein enriched gluten-free cookies are limited. Of the few that exist, they have only included up to 20% of pea protein (Mancebo et al 2016), 10% of whey-soy protein blend or 9% of canola protein isolate (Gerzhova et al 2016). None compare different types of protein sources in this kind of cookie.…”

Rational Food Design Targeting Micronutrient Deficiencies in Adolescents: Nutritional, Acoustic-Mechanical and Sensory Properties of Chickpea-Rice Biscuits

“…They found that increasing the relative amounts of buckwheat decreased biscuit hardness and fracturability. Similarly, Gerzhova, Mondor [35] have demonstrated that adding canola protein to 80% rice and 20% buckwheat flour biscuits decreased the hardness and increased thickness of the biscuit. Sarabhai and Prabhasankar [36] have reported that adding soy and whey protein to a rice flour biscuit reduced its breaking strength (and, therefore, the hardness).…”