Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints

Arslan, Muhammad; Rakha, Allah; Zhang, Xiaobo; Mahmood, Muhammad Arsalan

doi:10.1016/j.tifs.2018.11.011

Cited by 72 publications

(51 citation statements)

References 127 publications

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“…A ingestão limitada de fibra alimentar na dieta livre de glúten juntamente com outros nutrientes deficientes é a principal preocupação para os celíacos, pois a farinha de trigo é Research, Society and Development, v. 9, n. 9, e436997293, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i9.7293 substituída por farinha de arroz e amidos disponíveis comercialmente, o que resulta em menor ingestão de fibra alimentar. As pesquisas populacionais indicaram um menor consumo de fibra alimentar por celíacos (Arslan et al, 2019).…”

Section: De Acordo Comunclassified

Caracterização física e química de farinha de arroz, farinhas de cascas de abacaxi e banana e farinha de sementes de abóbora

Fortes

Brigagão

Lourenço

et al. 2020

RSD

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A produção de farinhas é uma forma de aproveitar partes de frutas e hortaliças que são descartadas e uma alternativa na elaboração de produtos alimentícios livres de glúten, juntamente com a farinha de arroz. Objetivou-se avaliar as características físicas e químicas da farinha de arroz (FA), farinha de casca de abacaxi (FCA), farinha de casca de banana (FCB) e farinha de semente de abóbora (FSA). A FA foi adquirida no comércio. As cascas de banana e abacaxi foram secas em desidratadora de bandejas e as sementes de abóbora torradas em fogão industrial, em seguida moídas e analisadas. A FCB apresentou menor valor L*, ou seja, mais escura, além de menor ângulo hue e maior valor a*, resultado contrário foi observado na FA. A FCB apresentou maior teor de umidade (9,91%), seguida da FA (7,95%), FCA (5,67%) e FSA (4,11%). A FSA apresentou alto teor de lipídeos (35,41%). As FCA e FCB tiveram os maiores teores de fibras solúveis (5,25% e 6,20%, respectivamente) e a FCA o maior teor de fibra insolúvel (45,06%). Não foi detectada atividade de inibição de tripsina nas farinhas. As FCA e FCB tiveram os maiores teores de fenólicos totais, logo maior atividade antioxidante. A FSA apresentou entre o conjunto de seus fenólicos, compostos com maior poder antioxidante, devido ao maior índice PAOXI. Conclui-se que as FCA, FCB e FSA apresentaram alto teor de fibras, fenólicos totais e atividade antioxidante, sendo uma opção para o enriquecimento de alimentos.

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Section: De Acordo Comunclassified

Caracterização física e química de farinha de arroz, farinhas de cascas de abacaxi e banana e farinha de sementes de abóbora

Fortes

Brigagão

Lourenço

et al. 2020

RSD

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“…In general, a GF diet is very poor in nutrients. That is why bioactive ingredients with pro-health benefits are often added to GF formulations (Arslan et al 2019 ). The main source of dietary fibre is cereals, for example oats.…”

Section: Introductionmentioning

confidence: 99%

The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation

2020

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The demand for new gluten-free (GF) products is still very crucial issue in food industry. There is also a need for bioactive compounds and natural alternatives for food additives. For now, not only providing structure without gluten is major challenge, but also high sensory acceptance and nutritional value are on the top. This study is focused on the effect of high-purity oat b-glucan as a structure-making agent on physicochemical and sensory properties of gluten-free yeast leavened cake. The response surface methodology (RSM) was used to set the design of the experiment. Water and oat b-glucan were chosen as independent variables. Enzymatic extraction was conducted in order to obtain pure oat b-glucan (approx. 85%). Physicochemical and microstructure analyses, and a consumer hedonic test were carried out to check the quality of the final product. As a last step, verification was undertaken to compare the predicted and experimental values of the results. The results showed that the optimisation process was crucial in obtaining high-quality, gluten-free yeast leavened cake. The optimised amounts of water and oat bglucan were 66.12% and 2.63% respectively. This proves that the application of oat b-glucan to gluten-free products is possible and gives positive results in terms of texture, volume and sensory acceptance. Due to oat b-glucan's pro-health benefits, the final product can be seen as a functional alternative for common gluten-free products in the market.

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“…Celiac disease (CD) is an immune-mediated systemic disorder, in which the immune system strongly reacts to certain prolamins, gluten components responsible for the mediated responses (Cairano et al, 2018;Arslan et al, 2019). Gluten-free (GF) diets are mainly affected by the grain's food group and thus, people adhering to a GF diet must consume foods made from GF grains (e.g.…”

Section: Introductionmentioning

confidence: 99%

“…rice, corn, and millet) to replace wheat-, barley-, and rye-based foods (Thompson, 2009). Notably, rice flour is already used in the production of GF baked foods (Cairano et al, 2018); however, commercially available GF bakery products are often poor in nutritional value, flavor, and texture (Arslan et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Influence of Partial Gelatinization Treatment on the Quality Changes of Puffed Rice

Lee

Yang

2020

pnf

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The objective of this study was to examine the quality enhancement of puffed products made with partial gelatinized waxy and non-waxy type rice. The partial gelatinization process increased water holding capacity of samples, regardless of the gelatinization time, with the puffed waxy rice exhibiting higher water holding capacities than the puffed non-waxy rice. The hardness of puffed rice using partial gelatinized waxy or non-waxy type rice was lower compared with non-partial gelatinized samples. Partial gelatinization also increased the final viscosity of the samples, which was decreased by the puffing treatment. The setback viscosity was higher in the partially gelatinized rice than in the non-gelatinized rice and was lower for the puffing treatment. The in vitro starch digestibility of waxy and non-waxy type rice was improved by a puffing treatment. These results suggest that puffed rice using partial gelatinization treatment enhances the quality and digestibility of soft-textured foods.

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Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints

Cited by 72 publications

References 127 publications

Caracterização física e química de farinha de arroz, farinhas de cascas de abacaxi e banana e farinha de sementes de abóbora

Caracterização física e química de farinha de arroz, farinhas de cascas de abacaxi e banana e farinha de sementes de abóbora

The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation

Influence of Partial Gelatinization Treatment on the Quality Changes of Puffed Rice

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