Massa alimentícia sem glúten com elevado teor proteico obtida por processo convencional

Schmiele, Márcio; Jaekel, Leandra Zafalon; Ishida, Patricia Mello Garrido; Chang, Yoon Kil; Steel, Caroline Joy

doi:10.1590/s0103-84782013000500026

Cited by 17 publications

(12 citation statements)

References 9 publications

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“…According to Schmiele et al . () good quality wheat pasta should present a maximum cooking loss of 6%. However, unlike durum wheat pasta, due to the lack of gluten, the characteristics of GF pasta depend heavily upon the functional properties of the starch, since in the present study functions as almost the only structural network of the final GF product, since protein play a minor role due to its low content (6%) in the flour used.…”

Section: Resultsmentioning

confidence: 99%

Functional and thermorheological properties of rice flour gels for gluten‐free pasta applications

Fradinho

Sousa

Raymundo

2018

Int J of Food Sci Tech

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Based on the European Commission directives on circular economy, this work explores the functional and thermorheological properties of rice flour from broken kernels, a by-product from the rice industry, in order to evaluate its possible use in food applications, back into the value chain. Chemical and hydration properties of two rice varieties (Guiana -Indica spp, Ariete -Japonica spp) were accessed, as well as the impact of the rice variety on the texture and viscoelasticity of rice flour gels (6-26%). Both rice varieties presented statistically different physicochemical properties (protein, lipid and amylose contents), and hydration properties that support the distinct texture and rheology behaviour of gels obtained. Rheology results suggested the formation of a gel-network structure with high frequency dependence, especially at lower rice concentrations. Texture results suggest that both rice varieties could be suited for development of gluten-free products that require pre-gelatinised starch, such as pasta. The effect of gelatinised rice flour (10-25%) and gelatinised flour/rice flour ratio (40:60, 50:50, 60:40) on the physical properties and cooking quality of pasta were assessed. Better overall cooking quality and texture properties were obtained for the formulation with 20% gelatinised rice flour and 50:50 rice gel:rice flour ratio.

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Section: Resultsmentioning

confidence: 99%

Functional and thermorheological properties of rice flour gels for gluten‐free pasta applications

Fradinho

Sousa

Raymundo

2018

Int J of Food Sci Tech

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“…Além de melhorar a qualidade nutricional das massas, ela favorece o cozimento e a textura do produto (SCHMIELE et al, 2013).…”

Section: Introductionunclassified

Efeito da substituição da farinha de trigo no desenvolvimento de biscoitos sem glúten

Vieira

Freitas

Silva

et al. 2015

Braz. J. Food Technol.

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ResumoO glúten pode determinar a qualidade da farinha de trigo, conferindo às massas características como elasticidade e capacidade de absorver água, o que torna a elaboração de produtos de panificação isentos de glúten um desafio. Desse modo, o presente estudo buscou avaliar as características físico-químicas e sensoriais de biscoitos elaborados com ingredientes sucedâneos ao trigo, como fécula de mandioca, farinha de soja, de quinoa e de amaranto. Para a caracterização física foram determinados: peso, diâmetro, espessura, fator de expansão e volume específico. Quanto à composição química foram determinados: umidade, cinzas, proteínas, lipídios, fibras alimentares, carboidratos totais, energia, além de pH e acidez. A aceitabilidade foi determinada por meio de uma escala hedônica de nove pontos. As formulações contendo farinhas sucedâneas ao trigo apresentaram bom rendimento, maior teor de cinzas, de proteínas, de lipídios e de fibras alimentares. Também, essas apresentaram percentuais de aceitabilidade superiores a 70%, exceto para a avaliação do sabor da amostra com maior teor de soja (40 g/100g). Conclui-se que as formulações contendo farinhas sucedâneas ao trigo podem ser consideradas promissoras, disponibilizando alternativas alimentares àqueles que almejam produtos com valor nutricional superior e posicionamento único no mercado, visto que os produtos disponíveis muitas vezes possuem baixo valor nutritivo ao serem elaborados com farinhas amiláceas. Palavras-chave: Composição química; Panificação; Fibra alimentar; Análise sensorial. SummaryGluten can determine the quality of wheat flour, providing elasticity and the water holding characteristics of the dough, which makes the preparation of gluten-free bakery products a challenge. Thus the aim of this study was to evaluate the physicochemical and sensory characteristics of cookies made with wheat flour substitutes such as cassava starch, soy, quinoa and amaranth flours. The physical characterization was determined according to the weight, diameter, thickness, expansion factor and specific volume. The chemical composition was determined according to the moisture, ash, protein, fat, dietary fibre and total carbohydrate contents, and also the energy, pH and acidity. Acceptability was determined using a nine-point hedonic scale. The formulations containing the wheat flour substitutes showed good yields, and higher ash, protein, lipid and dietary fibre contents. They also showed percentages of acceptability above 70%, except for the flavour of the sample with the highest soy content (40 g/100g). It was concluded that the formulations containing wheat flour substitutes could be considered promising alternatives for food products with superior nutritional value and a unique market opportunity, since the products available frequently have a low nutritional value due to the fact that they are elaborated with starchy flours.

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“…For CLERICI & EL-DASH (2008), the partial pre-gelatinization confers to the starch characteristics of greater absorption, solubility in water and gel formation in cold water. The application of pre-gelatinized starches in pasta contributes to the quality of the final product, which has a more homogenous mass and better texture after cooking (SCHMIELE et al, 2013 (Figure 2A). In order that pasta products have a better quality of cooking, the starch must be pre-gelatinized, which implies according to CAPERUTO et al (2001), in lower PV of the pregelatinized flour in relation to the PV of the raw flour.…”

Section: Af Modified By Ultrasoundmentioning

confidence: 99%

Physicochemical and technological characteristics of arrowroot flour modified by ultrasound and low-temperature heat treatment

et al. 2019

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Arrowroot is a plant abundant in starch content, and because it does not possess gluten proteins in its composition, its utilization is of great interest in the production of food for people who are intolerant to these proteins. The substitution of gluten involves the use of thickening agents, such as pre-gelatinized starches or flours, which can be obtained by physical processes. In this context, the aim of this study was to evaluate the physicochemical and technological characteristics of arrowroot flour (AFU) modified by ultrasound, in the functioning of intensity and time, and modified by low humidity heat treatment (LHHT) as a function of temperature and time. Besides characterizing AFU and AFLHHT, we aimed their future application in products without gluten. All independent variables affected (P<0.05) water absorption index (WAI) and water solubility index (WSI) at 28 °C; WSI was at 80 °C, peak viscosity, final viscosity, setback and enthalpy of gelatinization (ΔH). The selected AFU was processed in 15 min at an ultrasound intensity of 43.5%, while AFLHHT was at 105 °C for 15 min. Neither of them presented significant differences in relation to their proximal composition. It is concluded that the modification of AF by both methods is feasible, and it is possible to predict its use in the formulation of foods without gluten, due to their physicochemical and technological characteristics which are more appropriate than those of AF.

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Massa alimentícia sem glúten com elevado teor proteico obtida por processo convencional

Abstract: RESUMO Indivíduos celíacos necessitam de dieta sem glúten como, por exemplo, massas alimentícias de arroz. No entanto, esse cereal apresenta o menor teor de proteínas, em relação aos

Cited by 17 publications

References 9 publications

Functional and thermorheological properties of rice flour gels for gluten‐free pasta applications

Functional and thermorheological properties of rice flour gels for gluten‐free pasta applications

Efeito da substituição da farinha de trigo no desenvolvimento de biscoitos sem glúten

Physicochemical and technological characteristics of arrowroot flour modified by ultrasound and low-temperature heat treatment

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