Nutritional value of gluten-free rice and bean based cake mix

Abstract

Gluten-free foods are a growing trend in the domestic and international markets, contributing to health and wellness, especially the celiac public. The objective of this study was to create a new option of gluten-free food by replacing wheat flour by rice grit flour, cornstarch, and extruded split bean flour, and to aggregate value to low cost industrial byproducts. A new food product was developed and its components analyzed for their nutritional characteristics and changes during baking. The baked cakes can be a source of protein, had a good starch and protein digestibility, and low antinutritional factors, notably tannins. Incorporation of an extruded bean flour in a gluten-free cake mix improves protein digestibility, total dietary fiber, and raises ash, iron, and zinc contents.

Influence of extrusion conditions on the physical and nutritional properties of snacks from maize and pearl millet

“…The benefits of dietary fiber intake are highlighted in the literature, and products including these grains bring nutritional benefits are derived from its consumption. A food can be considered a source of fiber or as having a high-fiber content when it contains at least 3.0 or 6.0 g•100 g −1 of fiber, respectively (Bassinello et al, 2020).…”

Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)

“…Bean flours can also be used in the gluten-free and vegan products development, one of the most successful markets in the food industry. Thus, various studies report an effective way to apply aged dry beans flour as a base ingredient in many foods, such as tempeh (Bento et al, 2020c), baked snacks (tortillas), and instant pasta (Bento et al, 2021b), vegan tempeh burger (Bento et al, 2021c), mix for cakes (Gomes et al, 2015;Bassinello et al, 2020). In these studies, the aged beans were heat treated (e.g., extrusion, cooking in an autoclave, or the traditional pressure-cooking method) to mitigate some unpleasant flavors in the bean flours (Pasqualone et al, 2020).…”

Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum

“…However, the integument of this bean darkens very quickly during storage and the bean itself also hardens rapidly, economically depreciating the product (Bento, Lanna, et al, 2020;de Farias, Devilla, Silva, Bento, & Bassinello, 2020). Therefore, the use of these aged grains as ingredient in the development of new products is an alternative to reuse these, in addition to providing foods with high nutritional value (Bassinello, Bento, Gomes, Caliari, & Oomah, 2020;Krisnawati & Adie, 2015). The growing potential of domestic and foreign markets for special types of beans attracts the interest of gourmet gastronomy (haute cuisine), the use in different culinary preparations and in food industry, aside from usual "cooked grain" form (Bassinello et al, 2020).…”

“…Therefore, the use of these aged grains as ingredient in the development of new products is an alternative to reuse these, in addition to providing foods with high nutritional value (Bassinello, Bento, Gomes, Caliari, & Oomah, 2020;Krisnawati & Adie, 2015). The growing potential of domestic and foreign markets for special types of beans attracts the interest of gourmet gastronomy (haute cuisine), the use in different culinary preparations and in food industry, aside from usual "cooked grain" form (Bassinello et al, 2020). Moreover, the bean tempeh can be used in the development of gluten-free and vegan products, as a hamburger, which in turn is one of the most prosperous markets in the field of the food industry (Bascunan, Vespa, & Araya, 2017).…”