Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes

Abstract

Brazilian pine seeds (pinhão) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and rice flour were developed. The cake mixes were produced following a Simplex Centroid experimental design, with rice flour and Brazilian pine seed flour contents ranging from 50 to 100% and from 0 to 50%, respectively. Mixes were analyzed for chemical composition, apparent paste viscosity, and particle size distribution. The resulting cakes were analyzed for sensory acceptance, texture, specific volume and chemical composition. The Brazilian pine seed flour showed a peak viscosity on heating of 1.761Pa.s against 4.747Pa.s for the 100% rice flour sample. The variation of firmness of cakes decreased with increasing percentage of Brazilian pine seed flour. Cakes containing Brazilian pine seed flour at 25-37.5% of the formulation presented highest overall acceptance.

Linking geographical origin with nutritional, mineral, and visual proprieties of pinhão (Araucaria angustifolia seed) from the south of Brazil

“…In relation to Ca, all samples showed low availability, and on average, they were 4 times higher than those reported in previous studies (Barbosa et al., 2019; Cordenunsi et al., 2004). The relatively low availability of Ca may not be critical, for it may be supplemented with the consumption of other food sources rich in this component (Ikeda et al., 2018). Thus, consumption of the pinhão almonds may contribute to a significant ingestion percentage of Cu, P, and Zn nutrients, because, on average, the population of Brazil (both men and women) ingest only 21.2% of the necessary Cu content, 12.0% of P, and 22.5% of the necessary Zn content (Araujo et al., 2013).…”

“…Due to the characteristics of its starch, as well as the presence of significant levels of both resistant and digestible starch, the pinhão almond is promising as a health‐promoting ingredient, or as foods supplement, such as nutraceutical and nutritional supplements (Zortéa‐Guidolin et al., 2017). They may also be used to produce gluten‐free starch flours, a unique attribute useful for individuals who suffer from celiac disease (Ikeda et al., 2018; Peralta et al., 2016). Their high dietary fiber content also allows them to be used in the production of specialized breadmaking products, such as cakes (Ikeda et al., 2018).…”

“…They may also be used to produce gluten‐free starch flours, a unique attribute useful for individuals who suffer from celiac disease (Ikeda et al., 2018; Peralta et al., 2016). Their high dietary fiber content also allows them to be used in the production of specialized breadmaking products, such as cakes (Ikeda et al., 2018).…”

Araucaria angustifolia and the pinhão seed: Starch, bioactive compounds and functional activity - a bibliometric review

“…Additively, the raw pine nut flour for the production of "alfajores" is already a reality of its industrial application (CONFORTI & LUPANO, 2008). Furthermore, this flour can potentially also be used in the production of gluten-free cake (IKEDA et al, 2018), gluten-free bread (POLET et al, 2019) and extruded foods (ZORTÉA-GUIDOLIN et al, 2017b). More sophisticatedly, the pine nut starch, whether natural (DAUDT et al, 2014) or modified (GONÇALVES et al, 2014), opens up other application opportunities, such as films for use in food (GONÇALVES et al, 2014;DAUDT et al, 2017) and even pharmacological excipients (DAUDT et al, 2014).…”

Development of muffins with green pea flour and their physical and sensory evaluation and essential amino acid content

“…Studies have been carried out to investigate the interaction between flours on the nutritional, technological and sensory properties of the final product. To analyze the effects of flours and their interactions on the evaluated attributes, the mixture design methodology is used (SILVA et al, 2015;yILMAZ et al, 2015;IKEdA et al, 2018).…”