Modelling the effects of orange pomace using response surface design for gluten-free bread baking

O’Shea, Norah; Rößle, Christian; Arendt, Elke K.; Gallagher, Eimear

doi:10.1016/j.foodchem.2014.05.157

Cited by 78 publications

(73 citation statements)

References 32 publications

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“…Considering the nutritional importance of fruits, ingredients such as unripe banana (Sarawong et al, 2014) and orange pomace (D'Shea et al, 2015) have been tested in GFBs. Recently, Rocha Parra et al (2015a developed an apple pomace-enriched formulation of GF baked product along with cassava starch and rice flour.…”

Section: Alternative Gluten-free Flours and Starchesmentioning

confidence: 99%

Recent developments in gluten-free bread baking approaches: a review

Wang

et al. 2017

Food Sci. Technol

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Celiac disease (CD) is one of the most common human intestinal malabsorption diseases. The only effective treatment for patients with CD is to follow a gluten-free (GF) diet strictly. Nowadays, the increasing incidence of CD promotes worldwide interests for various desirable GF products. However, baking without gluten, the key ingredient for bread structure and quality, is a big challenge for all bakers and cereal researchers. Several approaches have been applied to understand and improve gluten-free bread (GFB) elaboration and further studies are still required. The main focus of this review is to discuss the approaches for GFB improvements in recent 5 years, including the use of novel alternative flours, functional ingredients, processing aids, additives, innovative techniques, and their combinations.

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Section: Alternative Gluten-free Flours and Starchesmentioning

confidence: 99%

Recent developments in gluten-free bread baking approaches: a review

Wang

et al. 2017

Food Sci. Technol

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“…Although some researchers still use the 'one-factor -at-a-time' approach to develop new products, the use of experimental design in the development of fortified foods has increased because it facilitates the investigation of the interaction between the effects of variables through mathematical models and response surface methodology. This statistical technique has been used to study the effects of orange pomace in the production of gluten-free bread (O'Shea et al, 2015), in the acceptance of a prebiotic beverage made with cashew nut and passion fruit juice (Rebouças et al, 2014), in the development of cookies enriched with added guava peel (Bertagnolli et al, 2014), and in the optimization of probiotic yogurts (Cruz et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies

Karnopp¹,

Figueroa²,

Los³

et al. 2015

Food Sci. Technol (Campinas)

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Grape pomace, which is derived from the skin and seeds, is the residue from the production of grape juice and wine. It corresponds to up to 20% of the total volume and it contains a high level of dietary fibers and bioactive compounds. In the Brazilian market, there is no product containing grape pomace as a replacement for conventional wheat flour. Thus, this study aimed to assess the effects of whole-wheat flour and organic Bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies using response surface methodology (RSM). The regression models indicated that the addition of whole-wheat and organic grape pomace decreased (p < 0.0001) the water activity and significantly increased the content of fibers, hardness, brittleness, antioxidant activity and total phenolic content of the cookies. The RSM models presented suitable R 2 and R 2 adj values (> 65% of explained data variability), except for brittleness. The sensory evaluation results revealed that no significant differences (p > 0.05) were observed for the cookie samples, implying that the addition of grape pomace and whole-wheat flour did not negatively affect the preference of cookies.

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“…defatted strawberry and blackcurrant seeds (Korus et al 2011). orange pomace (O'Shea et al 2015) and apple skin powder (Rupasinghe et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Valorisation of raspberry and blueberry pomace through the formulation of value-added gluten-free cookies

et al. 2015

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Successful valorisation of raspberry and blueberry pomace was achieved through their application, as dried and ground powders, in the formulation of value-added glutenfree cookies. Simplex-lattice mixture design approach was applied to obtain the product with the best sensory properties, nutritional profile and antioxidant activity. The highest desirability of 90.0 % was accomplished with the substitution of gluten-free flour mixture with 28.2 % of blueberry and 1.8 % of raspberry pomace. The model was verified. Optimized cookies had similar protein (3.72 %) and carbohydrate (66.7 %) contents as gluten-containing counterparts used for comparison, but significantly lower fat content (10.97 %). Daily portion of the optimized cookies meets: 5.00 % and 7.73 % of dietary reference intakes (DRIs) for linoleic acid, 23.6 % and 34.3 % of DRIs for α-linolenic acid and 10.3 % and 15.6 % of DRIs for dietary fibers, for male and female adults, respectively. The nutritional profile of the optimized formulation makes it comparable with added-value glutencontaining counterparts.

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Modelling the effects of orange pomace using response surface design for gluten-free bread baking

Cited by 78 publications

References 32 publications

Recent developments in gluten-free bread baking approaches: a review

Recent developments in gluten-free bread baking approaches: a review

Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies

Valorisation of raspberry and blueberry pomace through the formulation of value-added gluten-free cookies

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