Influence of water chestnut (Trapa natans) on chemical, rheological, sensory and nutritional characteristics of muffins

Krishnaiya, Ramya; Crassina, K.; Gupta, S. K.

doi:10.1007/s11694-015-9295-7

Cited by 18 publications

(19 citation statements)

References 19 publications

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“…Flours with a low MTI have a good mixing tolerance, while flours with high values have a low mixing tolerance, meaning the gluten is not developed properly and the final product will have low quality. The results of this study are similar to other reports on the incorporation of other starch sources and fibers in dough, affecting the dough mixing properties [26].…”

Section: Wheat-flour-modified Cassava Starch Mixturessupporting

confidence: 91%

“…This could have been because of competition for water between the wheat flour and the modified starches, which is needed for the hydration of proteins and dough development. These results were similar to those found for mixtures of wheat flour with tapioca modified starches and flours from other starchy sources [26]. Moreover, the addition of the XP/B binary blend had an adverse effect on the dough stability, which decreased from 12.7 to 9.6 min as the XP/B binary blend increased in the mixture.…”

Section: Wheat-flour-modified Cassava Starch Mixturessupporting

confidence: 88%

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Bread quality of flours substituted with modified cassava starches

Rodríguez‐Sandoval

Otálvaro-Arenas

Hernández³

2016

Starch - Stärke

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This study aimed to assess the application of modified cassava starches that were produced in Colombia to improve bread quality characteristics and to evaluate the synergies of these starches in the final product. Cross‐linked and oxidized cassava starch binary blends were used as a partial wheat flour substitute at 5, 7, and 10%. The crumb moisture content, specific volume, height, and texture of the composite breads were determined. There were no significant differences (p < 0.05) in the height or the yield of the breads. As the modified cassava starch binary blend increased to 10%, the crumb firmness and hardness increased and the specific volume decreased. The samples containing the modified cassava starch binary blend at a 5% wheat flour replacement level had the most similar textural properties to those of the wheat flour bread. However, this sample had the lower sensory acceptance test score at 7 days of storage, as compared to the wheat flour bread because of its higher firmness crumb.

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Section: Wheat-flour-modified Cassava Starch Mixturessupporting

confidence: 91%

Section: Wheat-flour-modified Cassava Starch Mixturessupporting

confidence: 88%

Bread quality of flours substituted with modified cassava starches

Rodríguez‐Sandoval

Otálvaro-Arenas

Hernández³

2016

Starch - Stärke

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“…Thus, addition of BF led to an increase in muffin weight due to high fiber and subsequently water content (Tables and ). Krishnaiya et al() also reported an increase in muffin weight when wheat flour was replaced with WCF.…”

Section: Resultsmentioning

confidence: 93%

“…Several studies have reported the blending of water chestnut and barley flour (BF) with other cereals for development of bakery products. Krishnaiya, Kasar, and Gupta (2016) studied the influence of water chestnut on chemical, sensorial, and nutritional characteristics of wheatbased muffins. Muffins, developed by Soong, Tan, Leong, and Henry(2014) from different flours (wheat, rice, oat, corn, and barley), were examined for their antioxidant activity and starch digestibility.…”

mentioning

confidence: 99%

Development of low glycemic index muffins using water chestnut and barley flour

Hussain

Beigh

Qadri

et al. 2019

J Food Process Preserv

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The present research was conducted with an aim to explore underutilized crops like water chestnut and barley for the development of low glycemic index (GI) muffins. Incorporation of barley flour (BF) had a significant (p < 0.05) effect on quality attributes and glycemic response of muffins. The resistant starch content of final product (43.5%) was also found to be higher than water chestnut (40.24%) and BF (5.18%). The study confirms that replacement of 30% of water chestnut flour (WCF) with BF is feasible for development of low GI muffins with desired sensory attributes. During storage, firmness, water activity, free fatty acid, and peroxide value of the muffins prepared from 70% WCF and 30% BF were found to increase, whereas moisture content and overall acceptability were decreased. Inference drawn from storage studies was that linear low‐density polyethene is suitable packaging material for safe storage of muffins up to 35 days. Practical applications Diabetes is the third largest noncommunicable disease and affects a large section of population globally. Diabetic patients are not able to consume bakery products because of their high GI which leads to upsurge in blood glucose levels. Water chestnut and BF are low in GI and can be utilized for development of low GI bakery products. Muffins prepared from water chestnut and BF can prove as a viable food item for people suffering from hyperglycemia. The modification of baking process and replacement of table sugar with nonnutritive sweeteners (mannitol and sucralose) further reduces the GI and improves its commercial applicability in the therapeutic diets. Moreover, water chestnut‐based muffins incorporated with BF can act as a laxative because of its high dietary fiber and β‐glucan content provided by BF.

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“…This has been demonstrated in the numerous current publications (Ahmad et al 2016;Bigne et al 2016;Krishnaiya et al 2016;Nicolae et al 2016;Quayson et al 2016). The method consists in measurement of dough consistency (C) in the function of the mixing time (t).…”

Section: Introductionmentioning

confidence: 99%

Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

Miś

Nawrocka

Dziki

2017

Food Bioprocess Technol

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A regression model composed of two sigmoid functions with variable asymptotes was developed and used to analyse the dietary fibre supplement behaviour during bread dough mixing. Using eight commercial dietary fibres of different botanical origin and model wheat starch-gluten flour, farinograph curves for fibre-flour blends and for the flour only were performed. After smoothing of the curves with the regression model, difference farinograms as the fibre supplementation effects were determined. The results showed that the difference farinograms had two peaks, whose shape was strongly differentiated by the studied supplements. The presence of both peaks allowed distinguishing two kinds of the rheological activity of each fibre supplement: weakening and strengthening of the consistency of bread dough during its development. The carrot, oat, cranberry, and cacao fibres exhibited dominance of strengthening over weakening action. While chokeberry, carob, apple, and flax fibres were characterised by dominance of weakening over strengthening action. The analysis of both position and height of the peaks in the difference farinogram can be also helpful for determination of hydration kinetics of the fibres used for bread supplementation.

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Influence of water chestnut (Trapa natans) on chemical, rheological, sensory and nutritional characteristics of muffins

Cited by 18 publications

References 19 publications

Bread quality of flours substituted with modified cassava starches

Bread quality of flours substituted with modified cassava starches

Development of low glycemic index muffins using water chestnut and barley flour

Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

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