Evaluation of the Grain and Flour Quality in Near-Isogenic Wheat Lines with Waxy and Double-null Wx proteins

Takata, Kanenori; Yanaka, Mikiko; Fujita, Yumiko; Ishikawa, Naoyuki

doi:10.1270/jsbbs.57.79

Cited by 16 publications

(23 citation statements)

References 16 publications

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“…QAB had least L* values, this might be due to the high protein content, sugars and phenolic compounds of formulations with higher proportions of QAF may have contributed to decrease the lightness values of the biscuits, due to the Maillard reaction, with a consequent increase of melanoidin formation, resulting in a darkening of the product (Secchi et al, 2011;Zucco et al, 2011;Bassinello et al, 2011;Singh et al, 2007). In addition, oxidation of phenolic compounds present in QAF consequent formation of dark pigments may also have interfered (Adelakun et al, 2012;Takata et al, 2007). Isabelle et al, (2014) …”

Section: Colormentioning

confidence: 99%

Sensory, Physico-Chemical and Nutritional Properties of Gluten Free Biscuits Formulated with Quinoa (Chenopodium quinoa Willd.), Foxtail Millet (Setaria italica) and Hydrocolloids

Thejasri¹,

Hymavathi²,

Roberts³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Section: Colormentioning

confidence: 99%

Sensory, Physico-Chemical and Nutritional Properties of Gluten Free Biscuits Formulated with Quinoa (Chenopodium quinoa Willd.), Foxtail Millet (Setaria italica) and Hydrocolloids

Thejasri¹,

Hymavathi²,

Roberts³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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“…These changes were obviously due to the color discrepancy of the GTP and wheat flour in nature. It is also well known that the flour color is often influenced by its polyphenolic content (Takata et al 2007) and studies have revealed that green tea is characterized mainly by polyphenols. Therefore, the change in color of cookies is attributed to the addition of GTP to the wheat flour.…”

Section: Color Measurement Of Cookiesmentioning

confidence: 99%

Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies

et al. 2015

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Green tea powder (GTP) was incorporated in wheat flour at different levels (1, 2 and 4 %) and its effect on quality parameters of flour and cookies were studied. Thermal analysis showed that addition of GTP did not increase the onset temperature, end temperature and enthalpy of flour significantly. However, the increase in GTP content retarded the retro gradation of the gelatinized wheat flour gel and decreased the water absorption capacity, Oil absorption capacity, water solubility index, Foam capacity and foam stability significantly. The L* and b* values of cookies decreased from 53.63 to 33.23 and 29.02 to 24.39 respectively, while as, a* value showed an increase from 3.61 to 5.23 indirect proportion to quantity added. The addition of GTP to wheat flour increased the DPPH (2,2-diphenyl-1-picrylhydrazyl) percent inhibition and reducing power of cookies. Further, it also increases the acceptability for color, aroma and taste; however it loosened its structural integrity and decreased the fracture force.

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“…Moreover, the high protein content, sugars and phenolic compounds of formulations with higher proportions of quinoa flour and quinoa flakes, may have contributed to decrease the lightness values of the cookies, due to the Maillard reaction, with a consequent increase of melanoidin formation, resulting in a darkening of the product (Secchi et al 2011;Zucco, et al 2011;Bassinello et al 2011;Singh and Mohamed 2007). In addition, oxidation of phenolic compounds present in quinoa flour and quinoa flakes with consequent formation of dark pigments may also have interfered (Adelakun et al 2012;Takata et al 2007).…”

Section: Colourmentioning

confidence: 99%

Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design

et al. 2014

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The aim of this study was to develop a glutenfree formulation of quinoa (Chenopodium quinoa Willd.)-based cookies using experimental design of mixture to optimize a ternary mixture of quinoa flour, quinoa flakes and corn starch for parameters of colour, specific volume and hardness. Nutritional and sensory aspects of the optimized formulation were also assessed. Corn starch had a positive effect on the lightness of the cookies, but increased amounts of quinoa flour and quinoa flakes in the mixture resulted in darker product. Quinoa flour showed a negative effect on the specific volume, producing less bulky cookies, and quinoa flour and quinoa flakes had a positive synergistic effect on the hardness of the cookies. According the results and considering the desirability profile for colour, hardness and specific volume in gluten-free cookies, the optimized formulation contains 30 % quinoa flour, 25 % quinoa flakes and 45 % corn starch. The quinoa-based cookie obtained was characterized as a product rich in dietary fibre, a good source of essential amino acids, linolenic acid and minerals, with good sensory acceptability. These findings reports for the first time the application of quinoa processed as flour and flakes in mixture with corn starch as an alternative ingredient for formulations of gluten-free cookies-type biscuits.

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Evaluation of the Grain and Flour Quality in Near-Isogenic Wheat Lines with Waxy and Double-null Wx proteins

Cited by 16 publications

References 16 publications

Sensory, Physico-Chemical and Nutritional Properties of Gluten Free Biscuits Formulated with Quinoa (Chenopodium quinoa Willd.), Foxtail Millet (Setaria italica) and Hydrocolloids

Sensory, Physico-Chemical and Nutritional Properties of Gluten Free Biscuits Formulated with Quinoa (Chenopodium quinoa Willd.), Foxtail Millet (Setaria italica) and Hydrocolloids

Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies

Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design

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