Gluten-free baked muffins developed with Prosopis alba flour

Sciammaro, Leonardo Pablo; Ferrero, Cristina; Puppo, Marı́a Cecilia

doi:10.1016/j.lwt.2018.09.045

Cited by 22 publications

(22 citation statements)

References 15 publications

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“…Specific volume The volume of breads was determined according to Sciammaro et al (2018) with the rapeseed displacement method, using a graduated cylinder to record the change in volume. The measure was performed in triplicate using 10 breads for each determination.…”

Section: Bread Qualitymentioning

confidence: 99%

“…Area of alevoli Slices from the middle part of breads were scanned (Epson Stylus Tx115) (Figure S1a), and each image was converted to a grey scale (Figure S1b), alveolus areas stained as the resulting region of interest mask (Figure S1c) and then converted to binary (Figure S1d) and the area occupied by alveoli was measurement according to Sciammaro et al (2018) using the ImageJ 1.37q software (National Institutes of Health, Bethesda, USA). For these measurements, a lower limit was fixed for alveolus size (0.1 mm 2 ).…”

Section: Bread Qualitymentioning

confidence: 99%

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Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit

et al. 2019

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Eggplant (Solanum melongena L.) is the third solanaceous of horticultural importance in the world, after potato and tomato. In the agricultural production of this vegetable, there are post-harvest losses and waste generation. Reduction of these inconveniences can be avoided by obtaining ingredients with high nutritional value for food processing, as breadmaking. Changes in wheat dough and bread quality due to the incorporation of eggplant flour were studied. Different levels (5, 7.5, 10%) of replacement with flour from Large eggplant were analysed. The optimum level of eggplant flour (7.5%) was used for comparison technological performance of eggplant-wheat breads elaborated with flour from eggplants of different size: small size eggplant (Baby, BE) and large size eggplant (Large, LE). Dough was characterized through farinographic (water absorption, development time, stability, softening degree) and fermentation parameters (maximum volume of fermented dough, fermentation time). Technological quality (specific volume, hardness, elasticity, number of crumb alveolus, colour of crust and crumb) and sensory analysis of breads were evaluated. Proximal composition and antioxidant activity of flour and breads were studied. Water absorption, development time and softening degree increased, while bread volume, elasticity and the area occupied by alveoli decreased with the presence of eggplant flour. Breads also became darker. Breads with 7.5% of BE, presented a harder crumb with lower luminosity than those with LE. Both type of breads were well accepted by consumers; nevertheless, BE was the bread that contains higher amount of compounds with antioxidant activity and therefore it is recommended for formulation of functional breads.

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Section: Bread Qualitymentioning

confidence: 99%

Section: Bread Qualitymentioning

confidence: 99%

Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit

et al. 2019

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“…The heating process during baking leads to starch gelatinization and protein denaturation, with gelation and the formation of a baked matrix with inserted air bubbles. Muffins usually present high volume and a porous structure that confers a spongy texture and high palatability, due to the retention of carbon dioxide bubbles in the continuous phase, contributing to the increase in volume after baking (Martínez-Cervera et al, 2012;Sciammaro et al, 2018). Some researches were carried out with GF products with fruit and vegetable peels, such as cakes (Souza et al, 2013;Türker et al, 2016;Yeşilkanat & Savlak, 2021), muffins (Sciammaro et al, 2018), cookies (Betsy, 2011), and bread (Djeghim et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Optimization of gluten‐free muffins made with pineapple peel, banana peel, and pumpkin seed flours

Brigagão

Fortes

Lourenço

et al. 2021

J. Food Process. Preserv.

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The most common form of incorporating by-products from the fruit and vegetable processing into foods is flour, which can be used in various bakery products. This study aimed to optimize gluten-free (GF) muffin formulations, containing pineapple peel flour (PPF), banana peel flour (BPF), and pumpkin seed flour (PSF) using a mixture design approach, and to evaluate the physicochemical characteristics and the acceptability. The addition of PSF led to an increase in the L* value, hue angle and chroma of muffin's crust and crumb, whereas BPF decreased these parameters.The PPF determined higher total and insoluble fiber contents. The muffins with PPF and BPF had higher moisture content, whereas PSF increased the lipid content, thus reducing the firmness. The addition of BPF and PSF increased the springiness. The formulations with PPF (F1) and PPF + PSF (F5) were the most consumers' acceptance, with interesting nutritional characteristics, allowing diversification of GF products. Practical applicationsThe pineapple peel flour, banana peel flour, and pumpkin seed flour can be used in the production of muffins, as a way of using by-products, leading to the diversification of products for the celiac individuals and meeting the demand of consumers for gluten-free products, with an improvement in the nutritional value. The muffin formulations made with PPF had higher insoluble fiber and total fiber contents, and was well accepted, showing the consumers' acceptance for fiber-enriched products.

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“…Carbohydrate content was determined by difference. Soluble sugars were determined by HPLC method according to Sciammaro et al (2018) whit minor modifications, using a HPLC Waters 1525 (Millipore Corp., Milford, MA, USA) supplied with a XBridge Amide column (i.d. : 4.6 mm, large: 15 cm, with particle size of 3.5 lm) maintained at 30 °C.…”

Section: Proximal Compositionmentioning

confidence: 99%

Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough: hydration properties

et al. 2020

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Artichoke (AF), eggplant (EF) and tomato (TF) flour were used as nutritional ingredients for wheat dough. A replacement of wheat flour with 5 or 10% of these vegetable flour was performed. Hydration properties (equilibrium adsorption isotherms, solvent retention capacity), capacity of blends for dough development (farinographic assay) and the proximal composition of flours were evaluated. Samples with high content of soluble sugar and low of insoluble fiber (EF and TF) presented higher equilibrium water sorption at 20 °C and 40 °C, at aw [ 0.5. The solvent retention capacity of wheatvegetable flour blends increased mainly at higher levels of replacement (10%) and with samples of artichoke and eggplant. The highest and the lowest stable dough with 10% of replacement was obtained with AF and EF, respectively. Water sorption and absorption parameters should be previously determined so as to obtain the optimum dough structure that lead to a high technological quality bread.

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Gluten-free baked muffins developed with Prosopis alba flour

Cited by 22 publications

References 15 publications

Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit

Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit

Optimization of gluten‐free muffins made with pineapple peel, banana peel, and pumpkin seed flours

Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough: hydration properties

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