Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties

Yeşilkanat, Nazlıcan; Savlak, Nazlı

doi:10.1590/fst.31020

Cited by 15 publications

(14 citation statements)

References 37 publications

(40 reference statements)

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“…In contrast to our results, Yesilkanat and Savlak [ 35 ] reported that hardness and chewiness increased, but springiness, cohesiveness, and resilience decreased when persimmon powder was added. They used persimmon powder, obtained from the astringent Hachiya variety, as a partial sugar substitution in gluten-free cake formulated with rice flour.…”

Section: Resultscontrasting

confidence: 99%

“…Consistent with our results, Abdallah et al [ 34 ] reported a decrease in the L* values of wheat flour cupcakes when persimmon puree was added. Yesilkanat and Savlak [ 35 ] also reported a decrease in L* values in gluten-free cakes enriched with persimmon powder [ 35 ].…”

Section: Resultsmentioning

confidence: 99%

“…The effect of persimmon flour on C* and h* was significant ( p < 0.05) on both the muffin crust and crumb, turning the muffin color less saturated and with a more reddish hue angle. The differences in color exhibited by the different formulations can mainly be attributed to the intensification of nonenzymatic browning (caramelization and Maillard reaction) that occurred as the amount of incorporated persimmon flour increased [ 36 ], but also could be related to the presence of carotenoids, such as β-cryptoxanthin and β-carotene, responsible for the reddish-orange color of the persimmon fruit [ 35 ]. ΔE* values, ranging from 20.91 to 44.07, were higher in the crumb.…”

Section: Resultsmentioning

confidence: 99%

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Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon ‘Rojo Brillante’ Flour

Hosseininejad

Larrea

Moraga

et al. 2022

Foods

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Because of the nutritional need of patients with celiac disease, producing quality gluten-free diet food is important. This study evaluated the use of persimmon flour on the properties of muffins. Persimmon flour obtained from the astringent variety ‘Rojo Brillante’, which is often discarded due to its characteristic astringency, was added to muffins replacing corn flour (10%, 20%, and 30%). Despite the height differences between the control muffin and the muffins with persimmon flour, similar mechanical parameters were obtained. As the percentage of persimmon flour increased, the muffin color was darker, turning toward a more reddish hue, mainly because of the intensification of nonenzymatic browning reactions. The sensory results showed high scores for taste attributes, the texture attributes were similar to the control, and astringency was hardly detected when persimmon flour was used. The content of tannins and carotenoids and their antioxidant activity increased significantly with an increasing amount of persimmon flour. After in vitro digestion, high recovery index values of soluble tannins and carotenoids were obtained in muffins with added persimmon flour. This study shows that the use of persimmon flour as a functional ingredient offers an opportunity to develop quality gluten-free muffins that reduce agricultural losses. Astringent varieties can be used, without applying a de-astringency treatment, as the astringency is removed during muffin baking due to tannins’ insolubilization.

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Section: Resultscontrasting

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon ‘Rojo Brillante’ Flour

Hosseininejad

Larrea

Moraga

et al. 2022

Foods

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“…The strict GF diet has raised long-term concerns about food choices and dietary habits of patients with celiac disease (CD) (Arslan et al, 2019). In recent years, the contribution to celiac nutrition with the addition of functional ingredients to GF food formulations is on the rise (Yeşilkanat & Savlak, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…Muffins usually present high volume and a porous structure that confers a spongy texture and high palatability, due to the retention of carbon dioxide bubbles in the continuous phase, contributing to the increase in volume after baking (Martínez-Cervera et al, 2012;Sciammaro et al, 2018). Some researches were carried out with GF products with fruit and vegetable peels, such as cakes (Souza et al, 2013;Türker et al, 2016;Yeşilkanat & Savlak, 2021), muffins (Sciammaro et al, 2018), cookies (Betsy, 2011), and bread (Djeghim et al, 2021). Therefore, this study aimed to optimize GF muffin formulations, containing PPF, BPF, and pumpkin seed flour (PSF), using a mixture design approach, and to evaluate the physicochemical characteristics and the acceptability, as an alternative of a GF product containing flours made from byproducts, with an improvement in the nutritional value.…”

Section: Introductionmentioning

confidence: 99%

Optimization of gluten‐free muffins made with pineapple peel, banana peel, and pumpkin seed flours

Brigagão

Fortes

Lourenço

et al. 2021

J. Food Process. Preserv.

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The most common form of incorporating by-products from the fruit and vegetable processing into foods is flour, which can be used in various bakery products. This study aimed to optimize gluten-free (GF) muffin formulations, containing pineapple peel flour (PPF), banana peel flour (BPF), and pumpkin seed flour (PSF) using a mixture design approach, and to evaluate the physicochemical characteristics and the acceptability. The addition of PSF led to an increase in the L* value, hue angle and chroma of muffin's crust and crumb, whereas BPF decreased these parameters.The PPF determined higher total and insoluble fiber contents. The muffins with PPF and BPF had higher moisture content, whereas PSF increased the lipid content, thus reducing the firmness. The addition of BPF and PSF increased the springiness. The formulations with PPF (F1) and PPF + PSF (F5) were the most consumers' acceptance, with interesting nutritional characteristics, allowing diversification of GF products. Practical applicationsThe pineapple peel flour, banana peel flour, and pumpkin seed flour can be used in the production of muffins, as a way of using by-products, leading to the diversification of products for the celiac individuals and meeting the demand of consumers for gluten-free products, with an improvement in the nutritional value. The muffin formulations made with PPF had higher insoluble fiber and total fiber contents, and was well accepted, showing the consumers' acceptance for fiber-enriched products.

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Valorization of kidney bean (Phaseolus vulgaris L.) pod powder: Multifactorial optimization of gluten‐free cake

Dadalı

2023

Food Science & Nutrition

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The lifelong gluten‐free diet of celiac patients and gluten‐intolerant people prevents their balanced diet mainly due to starch‐rich products. The aim of this study is to determine optimum gluten‐free cake formulation having kidney bean (Phaseolus vulgaris L.) pod powder as fat replacer of up to 50% and rice flour replacer of up to 30% using multifactorial optimization approach. Central composite design was used to determine optimum formulation. The use of kidney beans in gluten‐free cake increased moisture, hardness, chewiness, L*, a*, b*, antioxidant activity, total phenolic content, and sensory evaluation scores (p < .05). The optimum gluten‐free cake is rich in protein (5.89%), phenolic compounds (0.51 mg GAE/g), antioxidant activity (1.93 μmol TE/g), and total dietary fiber (4.43%) with improved sensory properties. The optimum gluten‐free cake formulation prepared with kidney bean pod powder of 27.88% fat and 13.52% rice flour replacer provides higher specific volume, springiness, total phenolic content, antioxidant activity, and sensory analysis scores, and lower hardness and chewiness conditions. Gluten‐free cake containing kidney bean pod powder as fat and rice flour replacer at optimum ratio is a new healthier alternative with reduced fat content and improved nutritional and sensory properties for celiac patients and gluten‐intolerant people.

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Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties

Cited by 15 publications

References 37 publications

Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon ‘Rojo Brillante’ Flour

Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon ‘Rojo Brillante’ Flour

Optimization of gluten‐free muffins made with pineapple peel, banana peel, and pumpkin seed flours

Valorization of kidney bean (Phaseolus vulgaris L.) pod powder: Multifactorial optimization of gluten‐free cake

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