Effect of inulin on rheological and thermal properties of gluten-free dough

Juszczak, Lesław; Witczak, Teresa; Ziobro, Rafał; Korus, Jarosław; Cieśłik, Ewa; Witczak, Mariusz

doi:10.1016/j.carbpol.2012.04.071

Cited by 106 publications

(95 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Relative position of the curves representing moduli and the values of tan δ > 0.1 indicate properties typical for weak gels. It confirms earlier observations made for gluten-free dough based on starch [23,28]. Partial replacement of starch with acorn flour resulted in a significant increase in both moduli (Fig.…”

Section: Rheological Characteristics Of Doughsupporting

confidence: 91%

The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread

Korus

Witczak

Ziobro

et al. 2015

Eur Food Res Technol

Self Cite

View full text Add to dashboard Cite

Section: Rheological Characteristics Of Doughsupporting

confidence: 91%

The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread

Korus

Witczak

Ziobro

et al. 2015

Eur Food Res Technol

Self Cite

View full text Add to dashboard Cite

“…However, some people with a specific genetic nature suffer from celiac disease which is usually manifested as a digestive malfunction of the intestines caused by the presence of gluten. This diet excludes intake of storage proteins found in wheat, rye, barley, and oats (Yalcin & Basman, 2008;Schoenlechner et al, 2010;Juszczak et al, 2012). As millets are gluten free thus these are appropriate food for those with celiac disease or other forms of allergies or wheat intolerance (Saravana & Soam, 2010).…”

Section: Introductionmentioning

confidence: 99%

Optimization and functionality of millet supplemented pasta

2015

View full text Add to dashboard Cite

Millets are having superior nutritional qualities and health benefits; hence they can be used for supplementation of pasta. Pasta was prepared using composite flour (CF) of durum wheat semolina (96%) and carrot pomace (4%) supplemented with finger millet flour (FMF,, pearl millet flour (PMF, 0-30g) and carboxy methyl cellulose (CMC, 2-4g). Second order polynomial described the effect of FMF, PMF and CMC on lightness, firmness, gruel loss and overall acceptability of extruded pasta products. Results indicate that an increasing proportion of finger and pearl millet flour had signed (p≤0.05) negative effect on lightness, firmness, gruel loss and overall acceptability. However, CMC addition showed significant (p≤0. 05) positive effect on firmness, overall acceptability and negative effect on gruel loss of cooked pasta samples. Numeric optimization results showed that optimum values for extruded pasta were 20g FMF, 12g PMF and 4g CMC per 100g of CF and 34ml water with 0.981 desirability. The pasta developed is nutritionally rich as it contains protein (10.16g), fat (6g), dietary fiber (16.71g), calcium (4.23mg), iron (3.99mg) and zinc (1.682mg) per 100g.Keywords: finger millet; pearl millet; pasta; firmness; gruel loss; carboxy methyl cellulose.Practical Application: Millets are highly nutritious, rich in health promoting phytochemicals and dietary fiber. The aim of this work was to optimize the proportion of millet flours and carrot pomace for development of functional pasta. The present study showed that pasta with good nutritional and functional properties can be obtained from blends of millet flours and carrot pomace. Moreover the results of this study could provide useful information about potential utilization of millet grains in food formulations and product development for new functional foods.

show abstract

“…Commercial inulin contains polymers with varying degree of polymerization (DP) and different amounts of oligosaccharides (Juszczak et al, 2012). The length of molecules is important for technological properties and the pro-health activity of inulin (Glibowski, 2010).…”

mentioning

confidence: 99%

“…These functional properties are mainly related to its ability to form physically stable gels (Juszczak et al, 2012). The resulting gel has a fi ne and creamy texture, which resembles solid fat (Glibowski, 2010).…”

mentioning

confidence: 99%

“…(González--Herrera et al, 2015). These properties lead to inulin being used as a fat substitute in many non-meat (Juszczak et al, 2012) and meat products (Cegiełka and Tambor, 2012;Flaczyk et al, 2009;Méndez--Zamora et al, 2015;Menegas et al, 2013;Tomaschunas et al, 2013). However, none of these studies used guinea fowl meat as a raw material in pâté production.…”

mentioning

confidence: 99%

See 1 more Smart Citation