Nutritional and aroma improvement of gluten-free bread: is bee pollen effective?

Conte, Paola; Del, Alessandra; Urgeghe, Pietro Paolo; Petretto, Giacomo Luigi; Montanari, Luigi; Piga, Antonio; Fadda, Costantino

doi:10.1016/j.lwt.2019.108711

Cited by 32 publications

(36 citation statements)

References 33 publications

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“…On the other hand, 22% of total dietary fibre in quinoa and amaranth are soluble polysaccharides composed of xyloglucans (40-60% of the soluble fiber fraction) and arabinose-rich pectic polysaccharides (34-55% of soluble fiber fraction). Buckwheat grains contain a higher fibre content (17.8%) than other pseudocereals although with a lower soluble to insoluble dietary fiber ratio (0.5-0.28) (Dziedzic et al 2012). Buckwheat dietary fiber is composed by 6.79% of lignin, 2.22% of hemicellulose and 10.64% of cellulose (Dziedzic et al 2012).…”

Section: Carbohydratesmentioning

confidence: 99%

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Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods

Martínez‐Villaluenga

Peñas

Hernández-Ledesma

2020

Food and Chemical Toxicology

180

130

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Section: Carbohydratesmentioning

confidence: 99%

“…Buckwheat grains contain a higher fibre content (17.8%) than other pseudocereals although with a lower soluble to insoluble dietary fiber ratio (0.5-0.28) (Dziedzic et al 2012). Buckwheat dietary fiber is composed by 6.79% of lignin, 2.22% of hemicellulose and 10.64% of cellulose (Dziedzic et al 2012).…”

Section: Carbohydratesmentioning

confidence: 99%

Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods

Martínez‐Villaluenga

Peñas

Hernández-Ledesma

2020

Food and Chemical Toxicology

180

130

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“…Furthermore, thermal treatment influenced the formation of volatile components such as pyrazine and furan derivatives. Conte et al [41] examined gluten-free bread enriched with different concentrations of multifloral bee-collected pollen, providing a detailed characterization of the volatile components. It was observed that the addition of pollen potentially influenced the specific reaction pathways involved in the production of some furan derivatives, such as furfural, 2-acetylfuran, and 2-pentilfuran, which are characterized by pleasant sensory characteristics and aromas of caramel, balsamic, cinnamon, fruits, and flowers.…”

Section: Portugalmentioning

confidence: 99%

“…Recently, due to the increased awareness of consumers that the consumption of functional foods can improve their health, pollen began to be considered as a functional food and feed ingredient. So far, a number of fermented pollen-based food products have been developed , including bee-collected pollen-based baking [40,41], and confectionery [42,43], juice [44], and meat [45][46][47] food products; the dietary use of bee pollen as a feed additive for livestock and poultry revealed that bee pollen improves growth, reproductive, and immune performance of animals [3,[48][49][50][51].…”

Section: Introductionmentioning

confidence: 99%

The Application of Pollen as a Functional Food and Feed Ingredient—The Present and Perspectives

et al. 2020

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Pollen is recognized as an excellent dietary supplement for human nutrition, which is why it can be found in different forms on the market (granules, capsules, tablets, pellets, and powders). But, the digestibility of pollen's nutrients is strongly affected by the presence of a pollen shell, which can decrease the bioavailability of nutrients by 50% and more. Since consumers have become more aware of the benefits of a healthy diet and the necessity to improve pollen digestibility, different pollen-based functional food products have been developed and extensive studies were done to estimate the beneficial effects of pollen-based feed on animal growth, health, and rigor mortise stage. Considering the positive effects of pollen nutrients and phytometabolites on human and animal health, the aim of this paper was to give an overview of recent achievements in the application of pollen in the formulation of functional food and animal diets. Special attention was paid to the effects of pollen's addition on the nutritional, functional, techno-functional, and sensory properties of the new formulated food products. Anti-nutritional properties of pollen were also discussed. This review points out the benefits of pollen addition to food and feed and the possible directions in the further development of functional food and feed for the wellbeing of everyone.Biomolecules 2020, 10, 84 2 of 36 improvement and for the prevention of some respiratory infections. In addition, they emphasized the fact of the longevity of some residents of Ukraine and Russia which can be linked to their regular consumption of honey enriched with pollen [2]. Since then, a significant "breakthrough" about the application of pollen as a dietary supplement has been made and the number of available research articles has drastically increased.Nowadays, pollen is often recognized as the "only perfectly complete food" [4], and "the world's best food product" [5]. The dominant presence and high content of carbohydrates, proteins, and lipids highlights pollen as an ideal natural supplement that provides energy; it has good nutritional value, regulates certain biochemical functions, and strengthens the body's immune and physiological systems [4,6]. Furthermore, pollen is a rich source of different important compounds (Figure 1)-vitamins (with the prevalence of group-B vitamins) [7,8], carotenoids (such as lutein, β-cryptoxanthin, and β-caroten) [9], minerals [10][11][12], and polyphenols [13][14][15], which makes it attractive for use in the diets of children and adults suffering from certain avitaminoses and loss of appetite.

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“…Antioxidant activity (AA) was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) stable radical [30], according to Conte et al [31]. A 3 g biscuit sample or 2 g of flour were partly dried and finely ground before being extracted under constant stirring with 20 mL (10 mL for flour) of a methanol:water (50:50 v/v) solution acidified with 1 M hydrochloric acid, up to a pH of 2.…”

Section: Nutritional Analysismentioning

confidence: 99%

Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits

Cannas

Pulina

Conte

et al. 2020

Foods

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The present study investigates the effect of partial or total substitution of rice flour (RF) with quinoa flour (QF) (at 25%, 50%, 75% and 100%) on the chemical-physical, nutritional, and sensory characteristics, as well as the volatile compounds, of ladyfinger biscuits. All quinoa-based formulations positively affected the crust colour, endowing it with lower ‘lightness’ and higher ‘redness’ values, giving the biscuits a more appealing crust colour. Biscuits with higher percentages of QF also had better structure, as they were softer. The substitution of RF with QF significantly improved the nutritional profile of the biscuits, as a result of the increase in protein, lipid, ash, total soluble (SP) and insoluble polyphenol (IP), flavonoid, and antioxidant activity levels, which increased linearly with the substitution rate. Quinoa supplementation led to an increase in volatile compounds that were nearly always characterised by positive olfactory attributes. Sensory analysis revealed that the maximal substitution rate of QF able to maintain an adequate consumer acceptability rating is probably 50%, as higher percentages impaired acceptability due to the presence of herbaceous and bitter tastes, even if the consumers also rated these samples as healthier and softer to touch.

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Nutritional and aroma improvement of gluten-free bread: is bee pollen effective?

Cited by 32 publications

References 33 publications

Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods

Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods

The Application of Pollen as a Functional Food and Feed Ingredient—The Present and Perspectives

Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits

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