Chemical composition, percent of dietary reference intake, and acceptability of gluten-free bread made from Prosopis nigra flour, added with hydrocolloids

Abstract

The objective of the work was to know the nutritional contribution of gluten-free bread made with Prosopis nigra flour, and the acceptability measured by celiac and non celiac persons. Gluten-free bread was made from a mixture of corn, rice and Prosopis nigra flours. To achieve better technological characteristics, xanthan gum and whey concentrate were added. A portion of bread (50g) provided 19% of DRO for protein for children aged 4 to 8 years, while for a pregnant or lactating woman, this value reached 5%. Regarding the fibers, 50g of bread covered 16% and 14% of the DRO for these biological moments. The fat requirement was covered by 16% for all biological moments analyzed. The dietary contribution of this bread surpasses in proteins and fiber to the commercial ones. Bread made with Prosopis nigra flour presented a balanced caloric distribution, contributing a high proportion of proteins, fats, dietary fiber (mainly of the insoluble fraction), and low quantity of carbohydrates available, characteristics that make it a recommendable product for celiac persons in different biological moments.

Properties of wheat and rice breads added with chia (Salvia hispanica L.) protein hydrolyzate

“…However, bread made from wheat flour contains gluten, which is not tolerated by celiac disease patients, who find it necessary to completely restrict this protein. In the last few decades, breads made from rice flour, which contains easily digestible carbohydrates and no gluten, have become increasingly popular, fueling a growing market and serving individuals with medical needs and millions who seek healthy food (Figueira et al, 2011;Coelho & Salas-Mellado, 2015;Torrelio Martos & López, 2018;Brites et al, 2019). Chia (Salvia hispanica L.) is an annual herbaceous plant belonging to the family Lamiaceae and is a good source of protein, which ranges from 15-25% (Veggi et al, 2018); this content is greater than that in traditionally used grains such as wheat (14%), oat (15.3%), maize (14%) and rice (8.5%) (Orona-Tamayo et al, 2015).…”

Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties

“…This is very important, considering that children are in the growing phase of life. Martos and López [ 74 ] obtained similar values (20%) for covering daily protein needs in children aged 4–8 years by a portion of gluten-free bread (50 g) enriched with Prosopis nigra flour. However, the same authors obtained lower values for the coverage of daily protein needs by examining gluten-free bread (portion 50 g) for men and females, which were 7–8%.…”

“…However, aluminum can have a harmful effect on the central nervous system, kidneys, and bone marrow. For these reasons, food should always be checked for the presence of these potentially toxic elements [ 74 ]. The presence of aluminum was registered in gluten-free biscuits (18 µg/g) and breadsticks (1.5 µg/g) [ 72 ].…”

Biomass Waste Carbonization in Piranha Solution: A Route to Hypergolic Carbons?

“…However, to the best of our knowledge, no report on bread and coffee biomass waste carbonization in piranha solution has been published so far. Interestingly, bread and coffee contain a significant fraction of carbohydrates, proteins and fats [17,18] that are all prone to carbonization by piranha solution. Therefore, this procedure merits further attention as it could provide an alternative processing method to pyrolysis or hydrothermal treatment, yielding carbons with unique properties not achievable by conventional carbonization methods.…”