Nutritional and functional properties of certain gluten-free raw materials

Vitali, Dubravka; Klarić, Daniela Amidžić; Dragojević, I.

doi:10.17221/253/2009-cjfs

Cited by 7 publications

(7 citation statements)

References 15 publications

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“…The linear regression model with three variables in Equation 4 depicts the crude fiber content. In harmony with the current findings, Vitali, Klarić, and Dragojević (2011) reported that an increase in fiber content of wheat flour was seen with increased addition of amaranths flour. Similarly, Teutonico and Knorr (1985) reported that incorporating amaranths resulted in twice as much fiber as corn and oats, and three times as much as wheat.…”

Section: Crude Fiber Contentsupporting

confidence: 91%

“…Actually, calcium was the most abundant mineral among the investigated elements. Similarly, Vitali et al (2011) reported that amaranths is an excellent source of calcium, iron and magnesium. Incorporation of amaranths to different grains for improving mineral content was reported (Bultosa, 2007;Emire & Arega, 2012) to improve the mineral composition.…”

Section: Gross Energymentioning

confidence: 96%

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Optimization of amaranths–teff–barley flour blending ratios for better nutritional and sensory acceptability of injera

Woldemariam

Mohammed

Teferra

et al. 2019

Cogent Food & Agriculture

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This study was conducted to optimize the compositions of amaranths, teff and barley flour blending ratios for better nutritional and sensory acceptability of injera. Ten formulations of composite flour were determined using D-optimal constrained mixture design with the aid of MINITAB17 software package. The ingredients were in the range of 40-100%, 0-60% and 0-20% for teff, amaranths and barley, respectively. Proximate and mineral analysis of injera was done using standard methods, and sensory evaluation was made using 5-point hedonic scales. Results of the study showed a significant difference (p < 0.05) in protein, calorie, fiber, calcium, iron, zinc and sensory quality of injera as the compositions of ingredients were changed. Levels of protein and gross energy increased with the increased proportion of amaranths, and addition of barley increased the carbohydrate value of injera. Calcium, iron and zinc contents of injera increased with the increment of amaranths and teff. Overall optimum point protein (11.84-14.60%), carbohydrate (74.39-79.71%), gross energy (363.68-381.22 kcal/100 g, iron ABOUT THE AUTHORS Fitsum Woldemariam graduated from department of food science and postharvest technology of the Hawassa University. He worked as lecturer in Debub College, Ethiopia. He is working on food product development and safety. Ali Mohammed is a professor of food and postharvest technology. He has been lecturing in the department of food science and postharvest management and head of the department in Jimma University, Ethiopia.

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Section: Crude Fiber Contentsupporting

confidence: 91%

Section: Gross Energymentioning

confidence: 96%

Optimization of amaranths–teff–barley flour blending ratios for better nutritional and sensory acceptability of injera

Woldemariam

Mohammed

Teferra

et al. 2019

Cogent Food & Agriculture

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“…While, 100%(QF)sample recorded high contents of Mg (285.72 mg/100g), Ca (205.32 mg/100g), P (412.50 mg/100g), K (867.90 mg/100g), Fe (8.86 mg/100g), Mn (2.87 mg/100g) and Zn (4.96 mg/100g). These results prove to the high mineral content of quinoa flour when compared with rice flour (Nascimento et al, 2014).The present results are in accordance with those previously recorded by many investigators; including Lilian and James (2009), Vitali, et al (2010) and Valcárcel-Yamani and da Silva Lannes (2012).…”

Section: Minerals Content Of Preparation Gluten-free Pan Breadsupporting

confidence: 93%

Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread

Youssif

Khalil

Ghoneim

et al. 2018

Journal of Food and Dairy Sciences

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The effect of replacing rice flour with quinoa seeds (Chenopodium quinoa) flour on the proximate chemical composition, physical properties and sensory evaluation of free gluten pan bread were investigated. Baking trials were conducted at different levels of substitution (25, 50, 75 and 100% quinoa seeds flour). Results indicated that moisture, crude protein, lipids, ash and dietary fiber content were increased in substituted levels of quinoa seeds. While, total carbohydrates decreased by increasing in quinoa levels. Also, gluten-free pan bread samples prepared from rice flour(RF) and 25% quinoa flour (QF) proved to be of lower content in macro mineral (K, Ca, Mg, Na & P) and micro mineral (Fe, Mn & Zn) content ,while(G.F.P) bread samples prepared from 100% quinoa flour(qf) recorded high contents of all mineral under investigation. Weight (g) gradually increased infree gluten (G.F.P) bread samples parallel to the increase in substitution levels by quinoa flour(QF). On the other hand, volume and specific volume (cm 3 /g) of free gluten pan bread gradually decreasing by increasing levels of quinoa flour(QF). Organoleptic properties indicated that there were no significant differences(P <0.05) between control gluten-free pan bread sample (RF) and test sample containing QF at 25% level in most sensory characteristics with the exception of the color of crust and crumb in this sample which was significantly reduced (P<0.05) when compared with control bread(RF). Also, there were non-significant differences in bread samples containing 50% quinoa flour(RF) with other samples, softnes,crumb structure and over all acceptability. On the other hand, the gluten-free pan bread samples containing 75 and 100% QF were significantly differences (P<0.05) in all sensory properties and had less judging scores as compared to the control pan bread(RF) and the other pan bread sample containing 25% and 50%QF, except gluten free pan bread samples containing 50% showed non significant difference with samplas containing in crumb color and taste properties.

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“…Also Vitali et al, (2010) reported that total dietary fibers in sweet potato powder range from 19.8 to 21.9 g/100 g, insoluble dietary fibers range from 10.31 to 14.45 g/100 g and soluble dietary fibers range from 8.56 to 9.50 g/100 g.…”

Section: Minerals Content Of Yellow Corn Flour Sweet Lupine and Sweet...mentioning

confidence: 99%

Production of Gluten-Free Biscuits for Celiac Patients Using Yellow Corn Flour, Sweet Lupine and Sweet Potato Powders

Rabie,

Ghoneim,

Youssif

et al. 2024

Journal of Food and Dairy Sciences

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Gluten-free corn biscuits were prepared from yellow corn flour and partially replaced by various levels (10, 20 and 30%) of sweet lupine and sweet potato powders. The proximate composition, minerals content, physical and sensory attributes of the prepared gluten-free biscuits was evaluated. The obtained data observed that, the water absorption and dough stability of yellow corn flour was gradually increased as the percentage of replacement with sweet lupine and sweet potato powders increased. On contrast, dough weakening was gradually decreased as the substitution level increased. Also, the blends of sweet potato and yellow corn flour had the most significant set-back values. On contrast, sweet lupine powder had the lower set-back values. The replacement of yellow corn flour with sweet lupine powder caused gradually increase in both of biscuits moisture, ash, protein, lipids, crude fibers and minerals levels as the level of replacement increased. Meanwhile, total carbohydrates content was gradually decreased as the level of replacement increased. Gradual increase in both of biscuits weight and spread ratio and gradual decrease in biscuits specific volume were observed by raising the proportion of replacement with sweet lupine and sweet potato powders in compare to control sample. Sensory results showed the levels of substitution with 20% sweet lupine and 10% sweet potato powders were the most preferable. Due to the lack of gluten, these studied biscuits can be suitable for celiac disease patients.

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Nutritional and functional properties of certain gluten-free raw materials

Cited by 7 publications

References 15 publications

Optimization of amaranths–teff–barley flour blending ratios for better nutritional and sensory acceptability of injera

Optimization of amaranths–teff–barley flour blending ratios for better nutritional and sensory acceptability of injera

Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread

Production of Gluten-Free Biscuits for Celiac Patients Using Yellow Corn Flour, Sweet Lupine and Sweet Potato Powders

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