Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

Alvarez‐Jubete, Laura; Arendt, Elke K.; Gallagher, Eimear

doi:10.1016/j.tifs.2009.10.014

Cited by 543 publications

(397 citation statements)

References 59 publications

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“…§ Protective effect against CVD § Appreciable amounts of Vit.E, niacin, thiamin, riboflavin and folic acid. § Antioxidant properties § Important source of bioactives and phytochemicals § Electrolite balance contribution § Cholesterol-free § Glucorregulation properties § High digestibility § Prebiotic effect § Low GI § Anti-inflammatory properties § Low Na content § Possible contribution in protection against some cancers, such as colon or prostate cancers § Suitable for celiacs and lactose intolerants and Gallagher, 2010;Caselato-Sousa and Amaya-Farfan, 2012;Marcone, Kakuda, and Yada, 2003;Sanz-Penella, Wronkowska, SoralSmietana, and Haros, 2013 (cereal) § High content in both soluble and insoluble fiber § Protective effect against CVD § Good lipid profile, mainly PUFA (linoleic acid), followed by MUFA (oleic acid) § Antioxidant properties § Good protein source rich in lysine and methionine § Electrolite balance contribution § High phytosterol content, mainly b-sitosterol § Glucorregulation properties § High levels of tocotrienols and squalene (cholesterol-lowering comp.) § Prebiotic effect § Important amounts of Vit.C, riboflavin and niacin.…”

Section: Discussionmentioning

confidence: 99%

Vegetable milks and their fermented derivative products

2014

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The so-called vegetable milks are in the spotlight thanks to their lactose-free, animal protein-free and cholesterol-free features which fit well with the current demand for healthy food products. Nevertheless, and with the exception of soya, little information is available about these types of milks and their derivatives. The aims of this review, therefore, are to: highlight the main nutritional benefits of the nut and cereal vegetable milks available on the market, fermented or not; describe the basic processing steps involved in their manufacturing process; and analyze the major problems affecting their overall quality, together with the current feasible solutions. On the basis of the information gathered, vegetable milks and their derivatives have excellent nutritional properties which provide them a high potential and positive market expectation. Nevertheless, optimal processing conditions for each raw material or the application of new technologies have to be researched in order to improve the quality of the products. Hence, further studies need to be developed to ensure the physical stability of the products throughout their whole shelf-life. These studies would also allow for a reduction in the amount of additives (hydrocolloids and/or emulsifiers) and thus reduce the cost of the products. In the particular case of fermented products, the use of starters which are able to both improve the quality (by synthesizing enhanced flavors and providing optimal textures) and exert health benefits for consumers (i.e. probiotics) is the main challenge to be faced in future studies.

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Section: Discussionmentioning

confidence: 99%

Vegetable milks and their fermented derivative products

2014

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“…The fortifi cation of gluten-free products using pseudocereals has been reported by Alvarez--Jubete et al (3), while buckwheat was investigated as a component for gluten-free bread (9,35) and cookies (8).…”

Section: Total Phenolic and Rutin Contentmentioning

confidence: 99%

Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies

Sakač

Pestorić

Mišan

et al. 2015

Food Technol. Biotechnol.

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SummaryLight buckwheat fl our was used to substitute rice fl our at the level of 10, 20 and 30 % to produce gluten-free cookies. The substitution of gluten-free cookie formulation with light buckwheat fl our contributed to the signifi cantly higher mineral content, especially magnesium, potassium, iron and copper, in comparison with the control rice cookies (p<0.05). Gluten-free cookies made with rice fl our and buckwheat fl our exhibited signifi cantly higher total phenolic and rutin content, scavenging activity against 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH • ), antioxidant activity and reducing power than the control cookies (p<0.05). Comparing all evaluated sensory properties, cookies containing 20 % of light buckwheat fl our had the most acceptable sensory properties. The obtained results of principal component analysis showed that the cookies with 20 and 30 % buckwheat fl our had be er antioxidant and sensory properties in comparison with other two cookie samples.

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“…Polyphenolic compounds, such as phenolic acids and flavonoids, have been characterized in amaranth grains [6]. In addition to its promising nutritional qualities, amaranth grains are considered to be an important source of food for celiac patients, since they are glu-ten-free [7], diabetic [8], hypercholesterolemic subjects [9,10] and coronary heart disease and hypertension patients [11].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (<i>Amaranthus hypochondriacus</i> L.) Flour Using Response Surface Methodology

Milán-Carrillo¹,

Montoya-Rodríguez²,

Gutiérrez‐Dorado³

et al. 2012

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The objective of this research was to determine the best combination of extrusion process variables for the production of a high antioxidant extruded amaranth flour (EAF) suitable to elaborate a nutraceutical beverage. Extrusion operation conditions were obtained from a factorial combination of process variables: Extrusion temperature (ET, 70˚C -130˚C) and screw speed (SS, 100 -220 rpm). Response surface methodology was employed as optimization technique; both the numeric and graphical methods were applied to obtain maximum values for response variables [Antioxidant capacity (AoxC) and water solubility index (WSI)]. The best combination of extrusion process variables was: Extrusion temperature (ET) = 130˚C/Screw speed (SS) = 124 rpm. The raw amaranth flour (RAF) and optimized extruded amaranth flour (EAF) had an antioxidant activity of 3475 and 3903 µmol Trolox equivalents/100 g sample (dw), respectively. A 200 mL portion of the beverage prepared with 22 g of optimized EAF contained 3.16 g proteins, 1.09 g lipids, 17.39 g carbohydrates and 92 kcal. This portion covers 25.3% and 16.9% of the daily protein requirements for children 1-3 and 4 -8 years old, respectively. A 200 mL portion of the beverage from optimized EAF contributes with 15.5% -25.5% of the recommended daily intake for antioxidants, respectively. The nutraceutical beverage was evaluated with an average acceptability of 8.4 (level of satisfaction between "I like it" and "I like it extremely") and could be used for health promotion and disease prevention as an alternative to beverages with low nutritional/nutraceutical value.

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Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

Cited by 543 publications

References 59 publications

Vegetable milks and their fermented derivative products

Vegetable milks and their fermented derivative products

Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies

Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (<i>Amaranthus hypochondriacus</i> L.) Flour Using Response Surface Methodology

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Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

Cited by 543 publications

References 59 publications

Vegetable milks and their fermented derivative products

Vegetable milks and their fermented derivative products

Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies

Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (&lt;i&gt;Amaranthus hypochondriacus&lt;/i&gt; L.) Flour Using Response Surface Methodology

Contact Info

Product

Resources

About

Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (<i>Amaranthus hypochondriacus</i> L.) Flour Using Response Surface Methodology