Fortifi cation of white fl at bread with sprouted red kidney bean (Phaseolus vulgaris)

Viswanathan, Kiruthika; Ho, Peter

doi:10.17306/j.afs.2014.1.2

Cited by 12 publications

(6 citation statements)

References 33 publications

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“…allows an increase in both total protein and fiber contents (Bhol and Don Bosco 2014;Viswanathan and Ho 2014). Bread with improved nutritional value can be potentially obtained with a wheat-chickpea composite flour (Asif and others 2013).…”

Section: Formulation Of Wheat-legume Composite Breadmentioning

confidence: 99%

Current and Forward‐Looking Approaches to Technological and Nutritional Improvements of Gluten‐Free Bread with Legume Flours: A Critical Review

Melini

Luziatelli

et al. 2017

Comp Rev Food Sci Food Safe

105

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The gluten-free market currently offers a range of products which can be safely consumed by patients affected by celiac disease. Nevertheless, challenges for optimal formulation remain on the way in terms of appreciable texture, flavor, and adequate nutritional characteristics. Within that framework, legumes have recently attracted attention among scientists as structure-and texture-forming agents, as source of nutrients and bioactive compounds, and as a low-glycemic-index ingredient. This work aims at providing an updated and comprehensive overview of the advantages and disadvantages in the use of legumes in gluten-free breadmaking. It also shows how legumes can contribute to tackling the main technological, nutritional, and organoleptic challenges. From this critical analysis, it emerged that viscoelastic properties of gluten-free bread batter can be enhanced by the use of carob germ, chickpea, lupin, and soybean. Gluten-free bread organoleptic acceptability can be improved by incorporating leguminous flours, such as carob, chickpea, lupin, and soybean. Moreover, a better nutritional quality of gluten-free bread can be obtained by the addition of chickpea and soybean. Gaps and needs in the use of legumes in gluten-free breadmaking emerged and were gathered together to have a sound basis for future studies. The technological and nutritional potential of sourdough should be more extensively exploited. Moreover, in vitro and in vivo studies should be prompted to understand the health benefits of bread formulated with legumes. A holistic approach, interfacing food science, nutrition, and health might help to have, on the market, products with improved sensory properties and nutritional profile.

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Section: Formulation Of Wheat-legume Composite Breadmentioning

confidence: 99%

Current and Forward‐Looking Approaches to Technological and Nutritional Improvements of Gluten‐Free Bread with Legume Flours: A Critical Review

Melini

Luziatelli

et al. 2017

Comp Rev Food Sci Food Safe

105

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show abstract

“…Food technologists are always working forward to ensure the perfect food formulations which please consumer’s growing requests for more natural, functional food with multiple health benefits [ 1 ]. Cereal flours, mainly wheat and maize flour, are the typical fortified food worldwide.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour

Sayed-Ahmad

Talou

Straumīte

et al. 2018

Foods

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The aim of this study was to investigate and compare the effect of wheat bread fortification with varied levels (2%, 4%, and 6%) of chia seed powder (full fat) and cakes (defatted, residue after oil extraction). Chia flour was added to whole wheat bread rich in vital wheat gluten for the first time. The breadcrumbs were assessed for their antioxidant activity, nutritional content, textural properties, color, and sensory profiles. The addition of chia seed powder, particularly in high levels, was more effective in improving antioxidant activity compared to bread fortified with chia cakes. Bread supplementation with chia flour improves its nutritional value, especially in the case of chia cakes. A higher moisture content and lower hardness were observed after bread fortification, the influence was more evident with the defatted cake than with seed powder. Fortification with chia flour led to darker breads without significantly affecting their global acceptability. However, the fortified bread showed better values than control in terms of sensory profile. These results suggest that the addition of chia seed powder and defatted cake can enhance the overall whole wheat bread quality. Our results also highlight that bread making could be an unconventional alternative for the exploitation of defatted chia seed.

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“…Despite its high nutritious content, red bean is not regularly consumed by Indonesian since it is not a common staple food. Further, limited understanding regarding the correct method to cook the bean also become a factor that this bean is not consumed regularly due to the existence of innutritious compound such as phytic acid, phytoheamagglutinins, trypsin inhibitors, saponins and tannins (Shimelis & Rakshit, 2007;Viswanathan & Ho, 2014). As its role as subtitution product, red bean has been used to subtitute cereal flours in bread and low gluten aternative (Viswanathan & Ho, 2014).…”

Section: Introductionmentioning

confidence: 99%

Red Kidney Bean Powder Substituted Milk in Cinnamon Herbal Coffee: Consumer Perception, Sensory Properties and Nutrition Content

Febrianto

Sa’diyah

Tejasari

2016

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Consumer perspective of consuming coffee product has begun to shift not only for solely “pleasure” purpose, but also to consider its beneficial aspects. Red kidney bean (Phaseolus vulgaris L.) is a good source of fiber, protein and micronutrients to enhance the quality of beverages. This research was aimed to evaluate the effort to substitute milk with red bean powder in cinnamon herbal coffee and to study the enhancement of its nutrition content as well as the consumer perception and sensory properties. Red kidney bean powder was used to substitute milk powder and was blended with pre-mixed cinnamon coffee approximately 4%, 8%, 12%, 16% and 20% to obtain ready to drink mixtures. The coffee and control were then subjected to consumer perception to 25 panelists and sensory analysis by three trained-panelists and were also analyzed for its relation with nutrition content. The result showed that the substitution of milk with red kidney bean powder up to 8% could still be accepted by untrained panelist and its addition up to 20% still acceptable by trained-panelists. Addition of red bean powder could improve protein content up to 89.3% and 133.0% of soluble fiber content compared to the coffee that used full milk powder. This result showed that red kidney bean powder could be used to substitute milk powder in coffee beverages since it significantly improved the nutrition value and resulted in good sensory properties.

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Fortifi cation of white fl at bread with sprouted red kidney bean (Phaseolus vulgaris)

Cited by 12 publications

References 33 publications

Current and Forward‐Looking Approaches to Technological and Nutritional Improvements of Gluten‐Free Bread with Legume Flours: A Critical Review

Current and Forward‐Looking Approaches to Technological and Nutritional Improvements of Gluten‐Free Bread with Legume Flours: A Critical Review

Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour

Red Kidney Bean Powder Substituted Milk in Cinnamon Herbal Coffee: Consumer Perception, Sensory Properties and Nutrition Content

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