Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours

Gadallah, Mohamed G. E.

doi:10.4236/fns.2017.85037

Cited by 16 publications

(16 citation statements)

References 26 publications

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“…Soybean meal presented the highest ash concentration, 6.3%, value consistent with those previously reported of circa 6.29% (Raya-Pérez, Aguirre-Mancilla, Tapia-Aparicio, Ramírez-Pimentel, & Covarrubias-Prieto, 2012). For chickpea flour, ash content was 2.9%, results similar to those previously reported of 2.79% -3.1% (Gadallah, 2017;Wani & Kumar, 2014).…”

Section: Resultssupporting

confidence: 90%

Use of blends of legume flours and manioc starch to elaborate gluten-free sweet biscuits

Aguirre-Torres

Martínez-Mora

Cuenca-Mayorga

2020

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The base for this research work was set in the study of the interaction between legume flours and tuber starch blends to be used for sweet biscuits formulations and the successive evaluation of quality parameters. As main inputs the following were used: legume flours, manioc starch, margarine, sugar, eggs, and baking soda. Basic utensils: plastic and aluminum trays, biscuits shapers, cutters, other biscuit items. Analytical balance, mixer, and oven. Methods: Establishment of experimental units, analysis of manioc starch and legume flours, moisture analysis, ash content determination, rheological analysis of blends, gluten analysis in the blend of starch and legumes flours, dough formulation and biscuit making, textural a color analysis, sensory analysis of biscuits, statistical analysis. The results of moisture and ash analyzes in the inputs for blends were within the limits established of 14,5%. Ash content found was 2.3% in starch, 6.3% in soybean meal, and 2.9% in chickpea flour. Gluten content was around 10 mg/g in average in the 3 samples. Concerning rheological characterization, water absorption for the 3 blends was relatively low. Values resulted for the torque were within 1.1 Nm; time required to reach this value did not exceed two minutes of kneading stability. The 3 blends denoted low amylasic activity, as well as low starch damage. Gel stability results were due to the high amylasic activity occurred in manioc starch. The retrogradation intensity predicted that the 3 blends would have a long shelf life since retrogradation processes were low for the 3 cases. Hardness presented in samples was due to protein supply provided by soybean meal. According to the sensory analysis average results for texture, flavor, and color attribute, differences were found. The ANOVA for sensory evaluation in biscuits showed differences regarding texture, flavor, and color attributes in biscuits. The moisture values obtained for each biscuit sample were similar to each other and did not exceed 3%. Tuber starch and legume flour incorporation in formulation to produce gluten-free biscuits contributes to the development of a flavorsome product and provides an alternative for people with gluten intolerance. The results obtained may be used as the basis for the production of gluten-free biscuits.

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Section: Resultssupporting

confidence: 90%

Use of blends of legume flours and manioc starch to elaborate gluten-free sweet biscuits

Aguirre-Torres

Martínez-Mora

Cuenca-Mayorga

2020

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“…Vanillia 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0. The results of chemical composition of white rice flour were in line with confirmed those of Qin et al (2016) and Gadallah (2017). The chemical composition of white corn flour was in harmony with those of Gwirtz and Garcia-Casal (2014).…”

Section: Discussionsupporting

confidence: 76%

Effect of White Corn or Sweet Potato Flour on Quality Attributes of Gluten- Free Rice Cake

Rabou¹

2018

SCUJ

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Gluten free rice cake samples were prepared by replacing white rice flour by white corn (Zea mays L) or sweet potato (Ipomoea batatas L.) flour at different levels. The chemical compositions, physical and sensory properties of cake samples were studied. The results showed that the moisture, protein, fat, ash and fiber contents were increased by increasing the substitution levels of white corn flour but the carbohydrate contents were decreased. Besides, the specific gravity values of cake batter and the baking loss values were decreased, but the specific volumes of the resultant cakes were increased. Furthermore, all sensory properties of cake samples were gradually increased but it was decreased in cake contained 67% and 83% white corn flour compared to other cake samples. Moreover, the results of the effect of increasing the levels of sweet potato flour on rice-sweet potato cake samples showed that the moisture, fat, ash and fiber contents were increased, but the protein and carbohydrate contents were decreased. The specific gravities of cake batter and the baking loss and specific volume values of the resultant cakes were decreased. As well, the sensory properties of the cakes showed that the taste, flavor, smoothness and overall acceptability values were increased. Also, the resultant cake contained 20% sweet potato had the lowest fungi counts compared to the other cakes. Generally, either replacing white corn or sweet potato flour with white rice flour can improve the nutritional value, physical and sensory properties of rice cake produced.

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“…Chickpea flour has also been used in the formulation of biscuits based on rice, potato, and corn flours (Ergin and Herken, 2012). More recently, some studies have proposed germinated chickpea flour to supplement rice and sorghum flours in the formulation of gluten-free cakes (Gadallah, 2017). Sarabhai et al (2017) have also studied the potential use of gluten-free flours based on amaranth and chickpea in the biscuit-making process.…”

Section: Introductionmentioning

confidence: 99%

“…Devisetti et al (2015) proposed proso millet flour with added gum acacia, guar, XG, HPMC, and CMC to formulate a gluten-free cookie. Other research was reported into the use of composite gluten-free flours, such as rice-cassava flour, with incorporated XG in flat bread and biscuit production (Aly Mona and Seleem Hinar, 2015) and rice-sorghum-chickpea flour with added XG in gluten-free cakes (Gadallah, 2017). Sarabhai et al (2017) have studied the biscuit-making potential of amaranth-puffed chickpea composite flour with added gum arabic, carrageenan, and HPMC.…”

Section: Introductionmentioning

confidence: 99%

Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum

Benkadri

Salvador

Zidoune

et al. 2018

Food sci. technol. int.

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A gluten-free biscuit for celiac children based on composite rice-chickpea flour was developed. Xanthan gum was used to overcome the handling difficulties associated with the absence of gluten in the rice-chickpea flour. The effect of different levels of xanthan gum incorporation (0.5, 1, and 1.5% of flour) on the texture and rheological properties of the dough and on the texture, dimensions, moisture, water activity (a), and sensory acceptability of the biscuit was studied. The incorporation of xanthan gum into rice-chickpea flour significantly affected the textural and linear viscoelastic properties of the dough, as well as the texture, weight, moisture, a, and dimensions of the biscuits. Increasing the xanthan gum level increases the hardness and elasticity of the dough, and decreases its springiness, cohesiveness, and adhesiveness. The addition of xanthan gum resulted in a significant improvement in the thickness and specific volume of biscuits. Xanthan gum water holding capacity increases the moisture content and the a of the baked biscuits and reduces biscuit hardness. In terms of sensory acceptability, xanthan gum slightly reduces rice-chickpea flour biscuit acceptability, but the differences were not significant. Consequently, using xanthan gum to achieve the proper technological properties of dough required for the industrial production of gluten-free rice-chickpea flour biscuits is a viable alternative.

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Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours

Cited by 16 publications

References 26 publications

Use of blends of legume flours and manioc starch to elaborate gluten-free sweet biscuits

Use of blends of legume flours and manioc starch to elaborate gluten-free sweet biscuits

Effect of White Corn or Sweet Potato Flour on Quality Attributes of Gluten- Free Rice Cake

Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum

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