Mineral profile and characterisation of cookies made from legume green grain flour

Maia, Lucas Costa; Nano, Rita Maria Weste; Santos, Wagna Piler Carvalho dos; Nascimento, Pablo Vinícius Borges Silva do; Miranda, Katia Elizabeth de Souza; Oliveira, Fábio Santos de

doi:10.1590/fst.22020

Cited by 5 publications

(4 citation statements)

References 20 publications

(20 reference statements)

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“…Different formulations in cookies have been tested by adding various non-conventional food materials such as fruit bagasse, terebinth, green grain flour legume, among others, showing an increase in biological potential and improvement of sensory quality (Köten, 2021;Tarasevičienė et al, 2021;Maia et al, 2021).…”

Section: Consumer Testmentioning

confidence: 99%

Bioaccessibility of phenolic compounds, antioxidant activity, and consumer acceptability of heat-treated quinoa cookies

et al. 2022

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Quinoa (Chenopodium quinoa Willd) stands out because of its high nutritional value and bioactive compounds, which can benefit human health. Heat treatments can improve the content of these compounds; however, few reports have investigated the behavior of phenolic compounds in quinoa when subjected to in vitro gastrointestinal digestion. This work aimed to evaluate the effect of heat treatments on: (1) Total phenols and flavonoids, individual phenolics, and antioxidant activity of quinoa flour subjected to two different heat processes (boiling and microwaving); (2) Bioaccessibility of total phenols, flavonoids, individual phenolics, and the intestinal recovery of antioxidant activity of cookies made using heat-treated quinoa flours and (3) Consumer opinions of cookies made using heat-treated quinoa flours. The results demonstrated that cookies formulated with microwave-treated quinoa flour had greater bioaccessibility of phenols (647%), flavonoids (98%), ferulic acid (144%), rutin (65%), quercetin (85%), and kaempferol (97%) than cookies made with raw or boiled quinoa. Cookies made with heat-treated quinoa showed better consumer acceptability than those made with uncooked quinoa. Therefore, the microwave treatment of quinoa may be a viable alternative for producing healthier foods.

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Section: Consumer Testmentioning

confidence: 99%

Bioaccessibility of phenolic compounds, antioxidant activity, and consumer acceptability of heat-treated quinoa cookies

et al. 2022

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“…Tabela 4 -Compostos bioativos da barra de cereal. Lima et al 2018;Souza et al, 2018;Maia et al, 2020;Landim et al, 2019;Moreira-Araújo et al, 2021;Simplício 2013;Frota et al, 2010).…”

Section: Insolúvelunclassified

Composição química e atividade antioxidante de barra de cereal fonte de fibras alimentares e compostos fenólicos

Gonçalves

Soares²,

Araújo³

et al. 2023

RSD

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O objetivo desse trabalho foi analisar a composição química e avaliar a capacidade antioxidante, a concentração de compostos bioativos de uma barra de cereal adicionada de farinha integral de feijão-caupi (Vigna unguiculata (L.) Walp) e mel de abelha Apis melífera. Essas matérias-primas regionais foram utilizadas no desenvolvimento da barra de cereal com o intuito de incrementar compostos bioativos e melhorar a qualidade nutricional desse produto. Foram realizadas análises de composição centesimal, conteúdo calórico, fibras alimentares, compostos bioativos e atividade antioxidante. A utilização da cultivar BRS Tumucumaque promoveu um incremento no valor nutritivo do produto desenvolvido. A barra alimentícia exibiu níveis muito elevados de fibras alimentares, o que a torna um alimento classificado como alto teor de fibras alimentares. Apresentou teores expressivos de fenólicos totais, flavonóides totais, taninos condensados e atividade antioxidante. O uso de matérias-primas regionais na produção de barras alimentícias mostrou-se uma ótima opção no aporte de nutrientes e compostos bioativos.

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“…Dried beans International Journal of Food Science and Agriculture are used in households, restaurants, food processing industries [9]. In recent years, the choice of vegetarianism draws attention to the researcher, because the dry beans are denser than cereals nutrients and accordingly, their functional properties have often been studied to enhance the use and recognize the interactions of processing parameters [10]. The dry bean seed flour can be used in bakery products [11].…”

Section: Introductionmentioning

confidence: 99%

Effect of Lablab Bean (Lablab purpureus L.) Seed Flour on the Physicochemical and Sensory Properties of Biscuits

Rana¹,

Sayem²,

Sabuz³

et al. 2021

IJFSA

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Lablab bean (Lablab purpureus L.) seeds have characterized for usage a protein supplement in bakery items. In order to prepare biscuits 0, 5, 10, 15 and 20% lablab bean seed powder blended with wheat flour. The flours were tested for their chemical composition. Lablab bean seed flour had high protein (23.2%), ash (3.1%) and dietary fiber (1.8%) content, and low in fat (1.2%) and carbohydrates (59.74%). The spread ratio reduced as bean seed flour was incorporated. The protein, crude fiber and ash content of biscuits significantly enhanced (p ≤ 0.05) with addition of lablab bean seed flour. When wheat flour replaced with lablab seed flour up to 10%, the sensory properties (overall score above 7) of composite flour biscuits were more or less identical to the control biscuits. Therefore, the lablab bean seed flour can enrich biscuits with the blending of wheat/lablab bean seed flour.

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Mineral profile and characterisation of cookies made from legume green grain flour

Cited by 5 publications

References 20 publications

Bioaccessibility of phenolic compounds, antioxidant activity, and consumer acceptability of heat-treated quinoa cookies

Bioaccessibility of phenolic compounds, antioxidant activity, and consumer acceptability of heat-treated quinoa cookies

Composição química e atividade antioxidante de barra de cereal fonte de fibras alimentares e compostos fenólicos

Effect of Lablab Bean (Lablab purpureus L.) Seed Flour on the Physicochemical and Sensory Properties of Biscuits

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