Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory properties

Giannoutsos, Konstantinos; Zalidis, Achilleas Panagiotis; Koukoumaki, Danai Ioanna; Menexes, George; Mourtzinos, Ioannis; Sarris, Dimitris; Gkatzionis, Konstantinos

doi:10.1016/j.focha.2023.100194

Cited by 9 publications

(3 citation statements)

References 36 publications

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“…The TPC ranged from 273.150 ± 1.01 to 546.330 ± 0.02 mg/100 g for CLSF cookies, and from 63.040 ± 0.05 to 79.485 ± 0.02 mg/100 g for CLGS cookies. Similar observations regarding the improvement of food functionality by adding lupin four were highlighted by other authors [ 18 , 49 , 53 , 54 ]. The TPC of lupin seeds varied in the range of 4260–5663 mg GAE/kg [ 55 ] and between 1.14–6.54 mgGAE/g, depending on the variety [ 56 ].…”

Section: Resultssupporting

confidence: 88%

Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout

Plustea,

Dossa,

Dragomir

et al. 2024

Foods

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This study aimed to compare the nutritional, phytochemical, and sensory characteristics of wheat flour (WF) cookies enriched with different proportions of lupin sprout flour (LSF) and those with different proportions of lupin green sprout (LGS). To achieve this, a control cookie (CC); three cookies with 10%, 20%, and 30% of LSF, respectively, CLSF1, CLSF2, and CLSF3; and three other cookies (CLGS1, CLGS2, and CLGS3) with 10%, 20%, and 30%, respectively, were produced. The proximate composition of each cookie was analyzed using AOAC methods. Also, the measurements of the total polyphenol content, antioxidant activity, individual polyphenols, glycemic index, and a sensory analysis were carried out using recent and accurate methods. The contribution of the main nutrients from 100 g of product to the required daily dose was also calculated. Data analysis revealed that cookies with LSF were richer than cookies with LGS in protein, fat, and energy values. CLGS3 was 35.12%, 1.45%, and 5.0% lower in protein, fat, and energy content than CLSF3, respectively. On the other hand, CLSF3 was lower than CLGS3, with 48.2% and 12.4% in moisture and mineral substances, respectively. Both cookies were lower in carbohydrates than the CC (65.20 g/100 g). Still on the subject of micro- and macronutrients, cookies with LSF were richer than those with LGS in all the minerals analyzed. The study also revealed improvements in phytochemical properties, such as total and individual polyphenols and antioxidant activity with the percentage of lupin sprout flour addition. The sensory analysis revealed that, for LSF and LGS cookies, the 10% samples were the most appreciated by consumers, irrespective of the sensory attributes studied. The glycemic index of the CLSF2 product was lower compared to the CC. This study shows that the LSF cookies have better nutritional, phytochemical, and sensory values than the LGS cookies. LSF is, therefore, better suited than LGS to the enrichment of bakery products in general and cookies in particular. The paper provides significant information to estimate the contribution of the consumption of functional products based on lupin sprouts to the required daily dose of food nutrients and the impact on the glycemic index of fortified products.

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Section: Resultssupporting

confidence: 88%

Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout

Plustea,

Dossa,

Dragomir

et al. 2024

Foods

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“…The moisture content of the crackers increased by up to 10.34% depending on the ratio, due in large part to the replacement of WRF with BRF. The results matched the findings published by Giannoutsos et al [35], who reported a range of moisture percentages from 2% to 5.6%. Subsequent analyses of all samples revealed higher ash contents.…”

Section: Proximate Composition Of Rice Crackerssupporting

confidence: 91%

“…Color was reported to have a direct impact on consumer perception and acceptability of crackers [4]. Extensive research has demonstrated that food color not only influences taste but also affects flavor intensity [35]. The color of the crackers was influenced by the content of yellow and red pigments in the black rice flour, namely flavonoids and anthocyanins, as well as the Maillard and caramelization reactions that occur during the baking process.…”

Section: Color Analysis Of Rice Crackersmentioning

confidence: 99%

Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks

Uivarasan,

Mihaly Cozmuta,

Lukinac

et al. 2024

Foods

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The present study describes the enhancement of the nutritional values of gluten-free rice crackers by adding whole black rice grain flour. The crackers were prepared by combining whole brown rice flour (WRF) and whole black rice flour (BRF) in ratios of 0% (WRC), 25% (25-BRC), 50% (50-BRC), 75% (75-BRC), and 100% (BRC). The resulting samples underwent in-vivo effects on postprandial blood glucose levels as well as physicochemical and sensory analysis. In comparison to WRC, the samples containing 100% added black rice flour presented higher nutritional qualities in terms of protein, by 16.61%, 8.64% for lipids, 5.61% for ash, 36.94% for crude fiber, 58.04% for total polyphenols, 95.49% for proanthocyanidins, and 88.07% for flavonoids. The addition of BRF had a suppressing effect on lightness (L*) and yellowness (b*), while redness (a*) increased. The results of the glycemic measurements confirmed that consumption of crackers made from brown or black whole-grain rice grain flour does not generate glycemic peaks above the limit of 30 mg/dL in baseline blood glucose levels. The results of developing rice crackers from black and brown flour blends showed promising physicochemical and nutritional properties and could provide a good alternative to wheat flour as a gluten-free product.

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Vegan and sugar-substituted chocolates: assessing fatty acids, methylxanthines, minerals, volatiles and sensory profiles

Pollon,

Torregrossa,

Marconi

et al. 2024

Eur Food Res Technol

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Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory properties

Cited by 9 publications

References 36 publications

Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout

Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout

Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks

Vegan and sugar-substituted chocolates: assessing fatty acids, methylxanthines, minerals, volatiles and sensory profiles

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