Optimization of antioxidant activity, textural and sensory characteristics of gluten-free cookies made from whole indian quinoa flour

Jan, Khan Nadiya; Panesar, Parmjit S.; Singh, Sukhcharn

doi:10.1016/j.lwt.2018.04.013

Cited by 75 publications

(63 citation statements)

References 23 publications

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“…Because of low prolamine and glutamine contents, it can be beneficial for people suffering from celiac disease. Quinoa flour is used in making pancakes, bread, muffins, pastas, cookies and other foods (Jan et al, 2018). The major component of the grain is starch, which varies from 50-62%, and is also responsible for its high demand (Jan et al, 2017 a, b and c).…”

Section: Introductionmentioning

confidence: 99%

Effect of moisture content on the physical and mechanical properties of quinoa seeds

Jan¹,

Panesar²,

Singh³

2019

Int. Agrophys.

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The study was conducted to compare the engineering properties of Indian quinoa seeds with increase in moisture content. Close dependency of the properties on moisture content was observed. Two germplasms of quinoa IC-411824 and EC-507739 were investigated. The results showed that the principal dimensions of EC-507739 were higher than those of IC-411824. With an increase in moisture mean values of true density increased from 993 to 1166 kg m-3 for EC-507739 and from 984 to 1097 kg m-3 for IC-411824. Coefficient of friction showed an increase of 16.29, 16.00, and 18.93% against glass, galvanized iron and wood respectively in case of IC-411824. However, for EC-507739 increase of 19.12, 22.73, and 23.21% was observed against glass, galvanized iron and wood respectively. Mechanical properties were higher for EC-507739 than IC-411824 and decreased with increase in moisture content for both the varieties. Mechanical behavior of seed can be used in designing of grinding machines. K e y w o r d s: Indian quinoa seeds, physical properties, rupture force, rupture energy

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Section: Introductionmentioning

confidence: 99%

Effect of moisture content on the physical and mechanical properties of quinoa seeds

Jan¹,

Panesar²,

Singh³

2019

Int. Agrophys.

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“…Cakes are confectionary products much appreciated as desert or snacks, coming in different formats, tastes and textures, which vary with formulation or the method used in manufacturing (Jan et al, 2018). It is a product created through the mixture, homogenization and convenient cooking of the dough prepared with fermented or non-fermented flours and other food items such as milk, eggs and fat (Gutkoski et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and microbiological stability of muffins packed in actives edible coatings from cassava starch: Inverted sugar/sucrose and natural additives

Naponucena¹,

Machado²,

Saraiva³

et al. 2019

Afr. J. Biotechnol.

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The aim of this study was to develop edible coatings containing natural additives incorporated to the matrix of cassava starch, for use in muffins, as well as to evaluate the efficacy of its use in the increase of shelf life and maintenance of the products characteristics. Seventeen film forming formulations were developed following a central composite experimental design (CCD). The influence of independent variables (soluble coffee, cocoa powder and propolis extract) was determined on the sensorial (colour, taste, texture and dissolution) and physical-chemical parameters (water activity, humidity, hardness, chewiness, cohesiveness and elasticity) of the muffins with edible active coatings. Two new formulations were selected for the study of microbiological and physical-chemical stability during the storage. In the sensorial evaluation, it was verified that the variables studied exerted a significant effect (p<0.05) for colour, taste and solubility of the coated product. Regarding the texture, none of the variables showed a significant effect (p>0.05). For colour, the concentrations of soluble coffee and cocoa powder were significantly influenced (p<0.05) both by the tasters and by instrument (L*, a*, and b*). In the shelf life test, the active coating containing soluble coffee (0.76%), cocoa powder (0.22%) and propolis extract (0.82%) increased the shelf life of the muffins in up to six times, when compared with the control. The result was approximately 87 days shelf life in normal storage conditions (25°C). It was evidenced that the additives tested have an antimicrobial action, associated to the preservation of the other stability properties of the product.

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“…Gluten is a protein and plays an important role in the overall sensory and structural characteristics of baked products. Biscuits made from GF flours can be used as an effective nutritional product for celiac patients (Jan, Panesar, & Singh, 2018a). Celiac disease is becoming increasingly prevalent internationally, and sufferers tend to have a low dietary fiber intake so there is a need for higher-fiber GF products (Akingbala et al, 2011;Bala et al, 2015).…”

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confidence: 99%

Study on quality characteristics of cassava flour and cassava flour short biscuits

Guo

Zhang

et al. 2019

Food Science & Nutrition

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In this paper, the basic components, nutrient composition, and processing characteristics of cassava flour were determined. In addition, the effects of xanthan gum and inulin on the pasting properties, microstructure, and thermal properties of cassava flour were studied. Biscuits were prepared using cassava flour as the main raw material and the optimal technology and formula for the biscuits were determined by single‐factor and orthogonal tests. The effects of xanthan gum and inulin on the quality of cassava flour short biscuits were also investigated, and volatile components in the biscuits were determined using electronic nose technique. The addition of xanthan gum improved the pasting properties and microstructure of cassava flour, and improved the taste and increased hardness and brittleness of the biscuits, making their quality similar to that of commercially available short biscuits. The addition of inulin inhibited the setback of starch and improved starch gelatinization. However, inulin was not suitable for processing of cassava flour biscuits as it decreased their hardness, brittleness, and taste. The optimal formula and baking conditions of cassava flour short biscuits were as follows: cassava flour 100 g, water 24 g, shortening 25 g, sugar 30 g, baking powder 0.6 g, salt 1 g, and egg 25 g; the surface fire and primer fire temperatures were 180°C, and the baking time was 9 min. In addition, although the main aroma volatile components present in cassava flour and low gluten wheat flour short biscuits were similar, the proportions of each component were different.

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Optimization of antioxidant activity, textural and sensory characteristics of gluten-free cookies made from whole indian quinoa flour

Cited by 75 publications

References 23 publications

Effect of moisture content on the physical and mechanical properties of quinoa seeds

Effect of moisture content on the physical and mechanical properties of quinoa seeds

Physicochemical and microbiological stability of muffins packed in actives edible coatings from cassava starch: Inverted sugar/sucrose and natural additives

Study on quality characteristics of cassava flour and cassava flour short biscuits

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