Recent advances in the formulation of gluten-free cereal-based products

Gallagher, Eimear; Gormley, T. R.; Arendt, Elke K.

doi:10.1016/j.tifs.2003.09.012

Cited by 610 publications

(463 citation statements)

References 27 publications

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“…Cheese bread has no gluten in its composition (PEREIRA et al, 2005). However, like other gluten-free bakery products, it is made from refined flour and starches, and therefore has low levels of fiber and minerals (GALLAGHER; GORMLEY; ARENDT, 2004). The objective of this study was to evaluate the effect of the incorporation of whole amaranth flour on the physical properties and nutritional value of cheese bread.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread

et al. 2012

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At the present celiac disease has no known cure, and its only treatment is a strict lifelong adherence to a gluten-free diet. Cheese bread is a traditional Brazilian product and a safe option for celiacs. However, like other gluten-free breads, it has inherent low levels of fibers and minerals. The objective of this study was to evaluate the effect of incorporation of whole amaranth flour on the physical properties and nutritional value of cheese bread. Amaranth flour was incorporated at 10, 15, and 20% proportions in different formulations. The increasing amaranth levels darkened the product, reduced specific volume, and increased compression force. Ten percent amaranth-content cheese breads exhibited slight differences in physical properties compared with the controls. These results demonstrated the possibility of incorporating 10% of whole amaranth flour in the formulation of cheese bread resulting in a product with higher dietary fiber and iron contents and the same level of acceptance as that of the conventional formulation. The aim of this approach is to increase the availability of gluten-free bakery products with added nutritional value contributing to increase the variety of the diet of celiac patients.

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Section: Sensory Evaluationmentioning

confidence: 99%

Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread

et al. 2012

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“…Deshmukh et al (2007) reported a valid method for determination of methyl cellulose (MC) and HPMC in food and food products. Use of HPMC and other hydrocolloids in the formulation of gluten free food products was reported earlier (Gallagher et al 2005;Anton and Artfield 2008). There were reports on the use of additives in pasta product development (Stampfli et al 1996;Stampfli and Nersten 1995;Tsen and Weber 1981).…”

Section: Introductionmentioning

confidence: 97%

Studies on effect of additives on protein profile, microstructure and quality characteristics of pasta

2011

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Wheat storage proteins play a vital role in pasta making quality. In the present study, SDS-PAGE, Gel filtration chromatography and Scanning electron microscopy techniques were employed to understand the changes in the wheat protein fractions and their interactions with additives namely Sodium Steroyl Lactate (SSL), Glycerol Monostearate (GMS) and Hydroxy Propyl Methyl Cellulose (HPMC) during processing of pasta. SDS-PAGE studies indicated changes in High Molecular Weight Glutenin (HMW) fractions during drying stages of pasta preparation and in cooked pasta samples. In uncooked pasta, gel filtration patterns showed four peaks corresponding to different storage proteins whereas in the case of cooked pasta, these peaks were merged into three peaks. Pasta quality characteristics studies indicated that pasta with HPMC was found to have minimum percentage of cooking loss (5.6%), increased cooked weight (82 g), firmness (2.97 N) and high overall quality score (27) than GMS, SSL and control. Microstructure studies confirm the beneficial effect of HPMC. The present study indicated that HPMC is better additive for pasta manufacture followed by GMS. This could be due to interaction of HPMC with starch and protein matrix is different from that of GMS and SSL.

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“…Huang et al (2001) also reported that higher levels of gums with modified starch can produce non-gluten pasta similar to wheat based pasta. In general gums and thickeners such as carboxymethyl cellulose and guar gum aid in gelling, thickening, water retention and texture improvement (Gallagher et al 2004) and can be utilized for the development of non-wheat pasta products. Sozer (2009) studied the rheological properties of rice pasta dough supplemented with proteins and gums and observed that gums are an essential part of the formulations of non-wheat pasta.…”

Section: Introductionmentioning

confidence: 99%

Non-wheat pasta based on pearl millet flour containing barley and whey protein concentrate

et al. 2012

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Non-wheat pasta was prepared with pearl millet supplemented with 10-30 % barley flour, 5-15 % whey protein concentrate, 2.5-4 % carboxy methyl cellulose and 27-33 % water using response surface methodology (RSM) following central composite rotatable design (CCRD). Results showed that barley flour and whey protein concentrate (WPC) had significant (p≤0.05) positive effect on lightness and negative effect on stickiness of pasta, thus improved the overall acceptability (OAA). Carboxymethyl cellulose (CMC) improved the textural attributes i.e. increased firmness and decreased stickiness significantly (P≤0.05) and caused a significant (P≤0.05) reduction in solids losses in gruel. Based upon the experiments, the optimized level of ingredients were barley flour 13.80 g 100 g −1 pearl millet flour (PMF), WPC 12.27 g 100 g −1 PMF, CMC 3.45 g 100 g −1 PMF and water 27.6 mL 100 g −1 ingredients premix with 88 % desirability. The developed pasta had protein 16.47 g, calcium 98.53 mg, iron 5.43 mg, phosphorus 315.5 mg and β-glucan 0.33 g 100 g −1 pasta (db).

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Recent advances in the formulation of gluten-free cereal-based products

Cited by 610 publications

References 27 publications

Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread

Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread

Studies on effect of additives on protein profile, microstructure and quality characteristics of pasta

Non-wheat pasta based on pearl millet flour containing barley and whey protein concentrate

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