Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies

Duță, Denisa Eglantina; Culeţu, Alina

doi:10.1016/j.jfoodeng.2015.04.002

Cited by 94 publications

(63 citation statements)

References 31 publications

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“…The maximum water solubility index was observed for blends with 20 % of 120 mesh CPP. Duta and Culetu (2015) also observed increase in water solubility index of oat flour upon increasing the oat bran proportion in the blends.…”

Section: Swelling and Solubility Indexmentioning

confidence: 59%

Incorporation of carrot pomace powder in wheat flour: effect on flour, dough and cookie characteristics

Ahmad

Wani

et al. 2016

J Food Sci Technol

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Carrot pomace powder (CPP) of 72 and 120 mesh sizes was incorporated in wheat flour at 10, 15 and 20 % level and its impact on flour, dough and cookie characteristics was evaluated. Protein content of the flour blends (8.84-7.88 %) decreased and fibre content (4.63-6.68 %) increased upon blending of CPP in wheat flour. Wheat flour containing 120 mesh CPP showed better functional properties [water absorption (1.16-1.47 %), oil absorption (1.11-1.39 %), solubility index (41-50 %) and swelling power (1.34-1.39)] than those containing 72 mesh. Water solvent retention capacity and sucrose solvent retention capacity increased while lactic acid solvent retention capacity and sodium carbonate solvent retention capacity decreased with blending of CPP. Water absorption, dough development time and degree of softening increased whereas, dough stability and mixing tolerance decreased with increasing CPP. The highest decrease in pasting was observed flour containing 72 mesh CPP. Rheology of dough containing 120 mesh CPP closely resembled the control. Color of flour and cookies increased with blending of CPP irrespective of mesh size. Antioxidant activity of cookies was higher than the flour blends. The cookies containing CPP of 72 mesh showed the lowest hardness. However, cookies containing CPP of 120 mesh showed the best sensory properties. Incorporation of 120 mesh CPP produced low gluten cookies with manageable flour and dough characteristics and better antioxidant and sensory properties.

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Section: Swelling and Solubility Indexmentioning

confidence: 59%

Incorporation of carrot pomace powder in wheat flour: effect on flour, dough and cookie characteristics

Ahmad

Wani

et al. 2016

J Food Sci Technol

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“…This effect could have been related to the internal structure of the GF dough. As OF has a large particle size of typically around 400 nm (Duta and Culetu 2015), then the presence of such big particles may reduce internal dough cohesion, thereby leading to a weaker structure that is less resistant to a rise in gas pressure during fermentation.…”

Section: Dough Propertiesmentioning

confidence: 99%

A study on fibre addition to gluten free bread: its effects on bread quality and in vitro digestibility

et al. 2017

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The aim of this study was to assess the impact of fibre addition on gluten-free (GF) dough properties and bread technological quality, and on protein and starch in vitro digestibility. Soluble (Inulin, In) and insoluble fibres (oat fibre, OF, and type IV resistant starch, RSIV) were used at 5 and 10% substitution levels. Dough firmness increased when insoluble fibres were added, and decreased when In was used. Incorporation of insoluble fibres resulted into bread with a low specific volume (SBV) since firmer dough were more difficult to expand during proofing and baking. Staling rate was reduced after fibre addition, with the exception being OF 10%, as its lower SBV may have favoured molecule re-association. In general, protein and starch digestibility increased when fibres were added at 5%, and then decreased after further increasing the level. Fibres may have disrupted bread crumb structure, thus increasing digestibility, although the higher addition may have led to a physical and/or chemical impediment to digestion. Inulin has well-known physiological effects, while RS presented the most important effect on in vitro starch digestibility (GI). These results showed the possibility of adding different fibres to GF bread to decrease the GI and increase protein digestibility, while obtaining an overall high quality end-product.Keywords Gluten free bread Á Soluble and insoluble fibres Á Bread technological quality Á Protein in vitro digestibility Á In vitro glycemic index

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“…Park et al (2015) verificaram, estudando o desenvolvimento de biscoito elaborado com diferentes frações de farinha de soja e okara, valores de lipídios próximos ao deste estudo, variando de 24,50 g 100g -1 a 27,10 g 100g -1 . O teor de fibras dos biscoitos variou de 0,19 g 100g -1 a 0,89 g 100g -1 , valores inferiores a 4,63 g 100g -1 e 5,83 g 100g -1 , encontrados por Duta e Culetu (2015), estudando biscoitos isentos de glúten produzidos com farinha e farelo de aveia.…”

Section: Parâmetros F1 F2 F3unclassified

Composição físico-químicas de cookies adicionados de resíduos do arroz vermelho

Almeida¹,

Santos²,

Pereira³

et al. 2020

RSD

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1 Composição físico-químicas de cookies adicionados de resíduos do arroz vermelho Physicochemical composition of cookies added from red rice waste Composición físico-química de galletas añadidas a partir de residuos de arroz rojo Resumo O presente artigo tem como objetivo obter a farinha do resíduos do arroz vermelho (FRAV) e aplicar na elaboração um biscoito tipo cookie, além de caracterizar e avaliar o efeito da adição desta farinha sobre as suas características físico-químicas. O resíduo do arroz vermelho foi obtido na extração do amido sendo submetido ao processo de secagem a 50 °C por 8h e caracterizado quanto aos parâmetros físico-químicos e de compostos bioativos. Os biscoitos foram elaborados em 3 formulações (0, 50 e 100%) de farinha do resíduo do arroz vermelho, sendo determinado a sua composição físico-química. A farinha do resíduo do arroz vermelho (FRAV) apresentou baixo teor de umidade e atividade de água, além disso, também apresenta elevados teores de compostos fenólicos totais e atividade antioxidante. A adição da farinha do resíduo do arroz vermelho na elaboração dos biscoitos tipo cookies proporcionou uma redução nos valores de umidade, atividade de água, cinzas, lipídeos e pH; e aumento nos valores de proteínas, fibras e carboidratos apresentando características adequadas ao consumo. Palavras-chave: Antocianinas; Compostos fenólicos; Produtos de panificação. AbstractThe present article has as objective obtain the red rice residue flour (FRAV) and to apply in the elaboration a cookie type cookie, besides to characterize and to evaluate the effect of the addition of this flour on its physicochemical characteristics. The red rice residue was obtained in the extraction of the starch and was submitted to the drying process at 50 °C for 8h and

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Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies

Cited by 94 publications

References 31 publications

Incorporation of carrot pomace powder in wheat flour: effect on flour, dough and cookie characteristics

Incorporation of carrot pomace powder in wheat flour: effect on flour, dough and cookie characteristics

A study on fibre addition to gluten free bread: its effects on bread quality and in vitro digestibility

Composição físico-químicas de cookies adicionados de resíduos do arroz vermelho

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