Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread

Xu, Xiaoxing; Luo, Zhigang; Yang, Qingyu; Xiao, Zhigang; Lu, Xuanxuan

doi:10.1016/j.foodchem.2019.05.037

Cited by 107 publications

(125 citation statements)

References 36 publications

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“…Also, polyphenols may limit the speed and the degree of starch gelatinization by hydrogen bonding between phenol and amylose molecules [39]. Similar results were observed in samples of bread fortified with quinoa flour [40] and mango peel powder [41], as well as in wheat-based fresh pasta formulated with increasing levels of Moringa oleifera leaf powder [15].…”

Section: In Vitro Starch Digestion Of the Gpp-fortified Breadssupporting

confidence: 57%

Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread

Rocchetti

Rizzi

Cervini

et al. 2021

Foods

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Breads were prepared by substituting common wheat flour with 0 (GP0), 5 (GP5) and 10 (GP10) g/100 g (w/w) of grape pomace powder (GPP) and were analyzed for the phenolic profile bioaccessibility as well as the in vitro starch digestion during simulated digestion. The free and bound phenolic composition of native GPP and resulting breads were profiled using ultra-high-performance chromatography-quadrupole-time-of-flight (UHPLC-QTOF). The raw GPP was characterized by 190 polyphenols with the anthocyanins representing the most abundant class, accounting for 11.60 mg/g of cyanidin equivalents. Regarding the fortified bread, the greatest (p < 0.05) content in phenolic compounds was recorded for the GP10 sample (considering both bound and free fractions) being 127.76 mg/100 g dry matter (DM), followed by the GP5 (106.96 mg/100 g DM), and GP0 (63.76 mg/100 g DM). The use of GPP determined an increase of anthocyanins (considered the markers of the GPP inclusion), recording 20.98 mg/100 g DM in GP5 and 35.82 mg/100 g DM in GP10. The bioaccessibility of anthocyanins increased in both GP5 and GP10 breads when moving from the gastric to the small intestine in vitro digestion phase with an average value of 24%. Both the starch hydrolysis and the predicted glycemic index decreased with the progressive inclusion of GPP in bread. Present findings showed that GPP in bread could promote an antioxidant environment in the digestive tract and influence the in vitro starch digestion.

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Section: In Vitro Starch Digestion Of the Gpp-fortified Breadssupporting

confidence: 57%

Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread

Rocchetti

Rizzi

Cervini

et al. 2021

Foods

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“…The sensory evaluation showed that the texture of the control and T3 treatment had the same acceptance by the panelists (Figure 2). Similar results in bread have been reported using amaranth (Banerji et al, 2018), quinoa (Xu et al, 2019) or oat (Heredia-Olea et al, 2015). The parameter aroma had the best rating in T3.…”

Section: Dietary Fiber Content Digestibility and Sensory Acceptancesupporting

confidence: 84%

“…The parameter aroma had the best rating in T3. This could be associated with the nutty flavor that has been observed in sensory evaluations in bread with amaranth (Banerji et al, 2018) or quinoa (Stikic et al, 2012;Xu et al, 2019). In general, the T3 has a better acceptance in terms of color, flavor and general acceptance (Figure 2(c)).…”

Section: Dietary Fiber Content Digestibility and Sensory Acceptancementioning

confidence: 81%

“…Regarding starch digestibility, this was reduced by 5.16% in T3 with respect to Control. In another study on isolated amaranth starch, it was observed a highest digestibility (Xia et al, 2015), however in systems like bread has been observed an increase in resistant starch according to wheat flour is substituted by amaranth flour (Sanz-Penella et al, 2013) and quinoa (Xu et al, 2019). Protein digestibility was increased 1.35% in T3 with respect to Control (Figure 2(b)).…”

Section: Dietary Fiber Content Digestibility and Sensory Acceptancementioning

confidence: 86%

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Effect of wheat flour substitution and popped amaranth flour content on the rheological, physicochemical and textural properties of hot-press wheat-oat-quinoa-amaranth composite flour tortillas

Vázquez-Villegas

Pérez‐Carrillo

García

et al. 2021

CyTA - Journal of Food

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The aim of this research was to evaluate the effect of the popped amaranth flour on the rheology, chemical composition, protein digestibility and physical properties of hot-press tortillas elaborated with a wheat, oat and quinoa flour, compared with refined wheat flour. Mixolab C1 (dough stability) increased 33% with amaranth addition. Results showed that tortillas containing 5:5:20 oat:quinoa: amaranth increased 31.4% and 27.1% soluble dietary fiber and protein than control, respectively. Protein "in vitro" digestibility increased 1.02% and crude fat reduced 35.6%. Tortilla treatment 5:5:20 required same force to deform and to rupture at day 6, and showed a lower L* (16.1%) and higher a*(27.4) and b* (23.1%) than control. Texture acceptance was the same, and odor acceptance was lower for tortilla treatment 5:5:20, compared to control. The partial replacement of wheat flour with amaranth:quinoa:oat flour positively influences the protein content, total dietary fiber content and protein digestibility of tortillas.Efecto de la sustitución de harina de trigo y el contenido de harina de amaranto sobre las propiedades reológicas, fisicoquímicas y texturales de tortillas de harina de trigo-avena-quinoa-amaranto elaboradas por prensado en caliente RESUMEN Esta investigación tuvo por objetivo evaluar el efecto de la adición de harinas de amaranto, quinoa y avena en la reología, composición química, digestibilidad "in vitro" y propiedades físicas de tortillas de harina producidas por prensado en caliente. El parámetro C1 de Mixolab (estabilidad de la masa) incrementa 33% con la adición de amaranto. Se observa que la fibra soluble y la proteína en las tortillas con la adición de harinas se incrementa 31.4% y 27.1%, respectivamente. Las tortillas del tratamiento 5:5:20 avena:quinoa:amaranto requiere la misma fuerza para deformación y ruptura al día 6 y menor L (16.1%) y mayor a* (27.4%) y b* (23.1%) en relación al control. La aceptación sensorial fue la misma en términos de textura pero menor en términos de olor para la tortilla del tratamiento 5:5:20 avena:quinoa:amaranto. La sustitución parcial de la harina de trigo por harina de amaranto, quinoa y avena tiene efecto positivo en contenido de proteína, fibra dietaria total y digestibilidad "in vitro" de proteína de las tortillas.

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“…The breakage was enlarged, and cleavages appeared with the addition of 0.52 mg/g of PGN. These cleavages reduced the gas hold capacity of the dough and directly affected the volume of the end product bread [55]. Taken together, PGN at low concentrations of 0.13 and 0.26 mg/g promoted the formation of gluten network while PGN at high concentrations of 0.39 and 0.52 mg/g caused the formation of cleavages in the gluten network.…”

Section: Impacts Of Pgn On Dough Microstructurementioning

confidence: 91%

Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough

Peng

Tian

2019

Foods

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The study explored punicalagin (PGN) as a wheat flour enhancer. The impact of PGN on the physicochemical and structural properties of wheat flour have been investigated. It turned out that PGN increased the formation time, stability, tensile resistance, extension, and viscoelasticity of the dough at the concentrations of 0.13 and 0.26 mg/g. Scan electron microscope images of the cross section of the dough displayed a more compact and ordered network structure with the addition of 0.13 and 0.26 mg/g PGN. Fourier transform infrared spectroscopy spectra indicated an increase of α-helix and β-sheet content. However, nonlinear enhancing effects of PGN on the stretching properties, rheology, and structural properties of the dough were observed at concentrations of 0.39 and 0.52 mg/g. Correspondingly, cleavages were observed on the cross section of the dough and the content of β-sheet showed a trend of reduction in the dough with addition of PGN at high concentrations. Taken together, these results indicated the potential usage of PGN as a wheat flour enhancer of natural origin at the concentration below 0.39 mg/g in the flour.

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Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread

Cited by 107 publications

References 36 publications

Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread

Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread

Effect of wheat flour substitution and popped amaranth flour content on the rheological, physicochemical and textural properties of hot-press wheat-oat-quinoa-amaranth composite flour tortillas

Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough

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