Development of a gluten-free ice cream basket alternative using cowpea flour (Vigna unguiculata (L.) Walp), rice flour (Oryza sativa) and crude palm oil (Elaeis guineensis Jacq.)

Silva, Cíntia de Santana; Greiner, Ralf; Marinho, Larissa Queiroz Magalhães; Alves, Agnes Sophia Braga; Cardoso, Lafaiete Almeida; Maciel, Leonardo Fônseca; Almeida, Deusdélia Teixeira de

doi:10.1016/j.ijgfs.2021.100431

Cited by 2 publications

(1 citation statement)

References 28 publications

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“…The coefficients of the first-order term in the equation with independent variables which depicts that increment in the crispness value of the cone with the quantity of jackfruit seed flour as well as water content. Jackfruit seed flour has more fiber and protein than wheat flour; therefore, liquid is necessary to get a good mix for cone, and the cone prepared from high-absorption end to be hard and ultimately crispier [ 30 ]. This statement was supported by Ref.…”

Section: Resultsmentioning

confidence: 99%

Jackfruit seed flour-based waffle ice cream cone: Optimization of ingredient levels using response surface methodology

Kushwaha¹,

Gupta²,

Singh³

et al. 2023

Heliyon

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Section: Resultsmentioning

confidence: 99%

Jackfruit seed flour-based waffle ice cream cone: Optimization of ingredient levels using response surface methodology

Kushwaha¹,

Gupta²,

Singh³

et al. 2023

Heliyon

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Study of the Utilization of Spent Grain from Malt Whisky on the Quality of Wafers

Chetrariu

Dabija

2022

Applied Sciences

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This study aimed at determining the quality parameters of the wafer formulatedwith the addition of grain spent (SG), resulting from the obtainmentof whisky. In this sense, wafers were formulated from chickpea flour, spent grain, wild garlic paste, golden flaxseed, and hemp seeds. These food products were analyzed in terms of texture, density, and pH of the batter, but also of the final product for proximate analysis, baking loss, texture, water activity, color, antioxidant capacity, water holding capacity and oil holding capacity, microstructure, and sensorial analysis. The addition of spent grain in the wafer formulation led to products with a high acceptability, the texture of the batter underwent changes due to the addition of spent grain, all parameters increased, and only adhesiveness decreased. The density and pH of the samples with SG decreased. The fracturability of the products with SG decreased with the addition of SG compared to the control sample, and the color becomes darker, influenced by the specific color of the SG. With the addition of spent grain, it increases the fiber and protein content, the antioxidant capacity, but also the baking loss due to the fibers contained in it. The microstructure of samples with the addition of SG shows a heterogeneous distribution of pores on the cross section of the samples, with larger pores in the center of the wafer samples.

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Development of a gluten-free ice cream basket alternative using cowpea flour (Vigna unguiculata (L.) Walp), rice flour (Oryza sativa) and crude palm oil (Elaeis guineensis Jacq.)

Cited by 2 publications

References 28 publications

Jackfruit seed flour-based waffle ice cream cone: Optimization of ingredient levels using response surface methodology

Jackfruit seed flour-based waffle ice cream cone: Optimization of ingredient levels using response surface methodology

Study of the Utilization of Spent Grain from Malt Whisky on the Quality of Wafers

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