Physicochemical, antioxidant and starch-digesting enzymes inhibitory properties of pearl millet and sweet detar gluten-free flour blends, and sensory qualities of their breads

Abstract

Natural sources of hydrocolloids may serve as healthier alternatives to modified hydrocolloids as gluten replacement in gluten-free food products. In this study, the physicochemical, antioxidant and starch-digesting enzymes inhibitory properties of gluten-free whole pearl millet flour (PMF) blended with 1.5% and 3% of either sweet detar flour (SDF, a natural source of hydrocolloids) or sodium carboxymethyl cellulose (SCMC, a modified hydrocolloid), and the sensory qualities of their breads were evaluated. White wheat flour (WWF) and its bread served as the control flour and bread, respectively. Amylose level and solubility index of the blends decreased, whereas their water absorption capacity, peak and final viscosity increased significantly as their proportions of SDF and SCMC increased. Total phenolics, tannins, and total flavonoids contents; DPPH•, ABTS•+ scavenging capacity, and reducing power; α-amylase and α-glucosidase inhibitory activities were significantly higher in PMF and its blends with SDF and SCMC than in the WWF. Further, the blend of PMF and 1.5% SDF had a stronger α-amylase and α-glucosidase inhibitory activity than those of PMF and SCMC (1.5 and 3%). Although the sensory qualities of the WWF bread were better than those of PMF and its blends with SDF and SCMC, the sensory qualities of PMF-SDF and PMF-SCMC breads were comparable. The study indicates that SDF could be a good substitute for SCMC in the development of PMF-based gluten-free bread, with an enhanced starch-digesting enzymes inhibitory property, targeting celiac disease and type 2 diabetes patients.

Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance

“…To further enhance their uses and benefits, legumes are subjected to fermentation process to produce gluten-free products, with an improved functional, nutritional, and sensory properties, such as gluten-free faba bread (Sozer et al, 2019). Some of the legumes that have been applied in the formulation of GFFs include chickpea, cowpea, faba bean, soybean, pea, lupine, lentil, bean, and carob (Foschia et al, 2017), Brachystegia eurycoma (Irondi et al, 2021a) and Detarium microcarpum (Irondi et al, 2022) (Table 3). They have been used to produce GFFs, like extruded snacks, pasta, bread, batter, dough, cake, noodles, and many other baked products (Hill, 2022).…”

“…For an effective treatment of CD, abstinence from glutencontaining foods remains the only available option (Enaud et al, 2022;Irondi et al, 2022;Machado, 2023). Apart from CD management, there are also reports on the increasing formulation of GFFs due to consumers' desire for healthy foods, and the increasing incidence of other non-communicable diseases associated with nutrition (Parenti et al, 2020;Irondi et al, 2022;Ronie et al, 2023), as well as an increasing demand of GFFs by both celiac and non-celiac consumers (Messia et al, 2023). These have motivated scientists and food technologists to investigate a wide range of gluten-free ingredients to create GFFs with a network structure resembling that of gluten.…”

Antioxidant, starch-digesting enzymes inhibitory, and pasting properties of elite yellow-fleshed cassava genotypes

“…The cassava flour samples' pasting characteristics (peak, breakdown, trough, final, set back viscosities, peak time, and pasting temperature) were analyzed using a Perten Scientific instrument's Rapid Visco Analyzer (RVA) (RVA-4500, Springfield, IL) (Irondi et al, 2022b). The RVA was attached to a Personal computer (PC) running Thermocline software.…”

Technological quality improvement of gluten‐free eggless cakes by the incorporation of untreated and modified hydrocolloids

“…They are a form of baked dessert and made from a mixture of ingredients like flour, egg, sugar and fat or oil and are characterised by tender, dense crumb with delicate and light structure (Agrahar‐Murugkar et al ., 2018). Refined wheat flour is the key ingredient in cake because the main protein in wheat is gluten, which is responsible for the superior viscoelastic properties over gluten‐free cereals (Irondi et al ., 2023). However, refined wheat flour is linked to various health issues, triggering inflammation in the small intestine among those with celiac disease due to their inability to tolerate the gluten protein present in it.…”