Potential of bran from various wheat variety for cookies production

Lauková, Michaela; Karovičová, Jolana; Kohajdová, Zlatica; Babulicová, Mária; Rückschloss, Ľubomír; Lopatková, Veronika

doi:10.1515/acs-2016-0016

Cited by 4 publications

(1 citation statement)

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“…Thickness, diameter, and spread ratio were measured 30 minutes after removing the biscuits from the oven. Specific volume was determined following the method described by (Lauková et al, 2016). This involved weighing each biscuit and measuring its volume by rapeseed displacement.…”

Section: Physical Propertiesmentioning

confidence: 99%

Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods

Barakat,

Zaki,

Shedeed

2024

Food Technology Research Journal

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This study aimed to develop gluten-free biscuits with enhanced nutritional value and taste, while reducing high-calorie ingredients, particularly sugar. Two formulations have been devised to create biscuits customized for people with gluten allergies. Corn flour has been replaced with chickpea flour at a consistent rate of 20% to boost nutritional value with its high protein content. Furthermore, quinoa flour (QF) has been added in different quantities (20%-40%) for its protein richness (14.87%) and amino acid content. Another option suggests using Jerusalem artichoke (JAF) flour, used as a sugar substitute, as it is known for its health benefits and high inulin content. It has been integrated into biscuit formulations at levels from 20% and 40%. Both formulations have also undergone a reduction in sugar content of 15% and 30%. The chemical properties and phytochemical content of the raw materials were evaluated. Jerusalem artichoke flour (JAF) exhibited the highest antioxidant activity (92.02%). The addition of QF to biscuits increased protein content with higher replacement rates, as well as fiber content and mineral levels. JAF was thoroughly examined in two specific formulations as a partial sugar substitute. The inclusion of JAF caused minimal changes in physical properties, and sensory evaluations indicated satisfactory results, especially for biscuits containing up to 40% QF. Furthermore, incorporating 20% JAF allowed for a 30% sugar reduction without affecting flavor. Additionally, the QF-containing supplemented biscuits had a reasonably high essential amino acid balance, indicating that they may help children with celiac disease consume more amino acids.

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Section: Physical Propertiesmentioning

confidence: 99%