Rheology and bread‐making performance of gluten‐free formulations affected by different levels of sugar beet fibre, hydroxypropylmethylcellulose and water

Sensory profiling of gluten‐free (GF) cookies made from cardaba banana flour and starch blends were evaluated using trained panelists/assessors. The sensory attributes used to separate the cookie samples were appearance, aroma, taste, and texture/crispiness of the cookies. Sensory mapping (internal and external preference mapping) was evaluated using multidimensional scaling of data obtained using a 9‐point hedonic scale. Analysis of the panelists revealed the rating of the cookie samples was not affected by the aroma attribute. The result of internal preference mapping revealed that the first three principal components extracted accounted for 71% of the total variation. External preference mapping shows that the potential for predicting assessors overall acceptability of the cardaba banana cookies using five sensory descriptors which drove the preference of some of the five assessors’ clusters. The formulation of GF cookies is feasible and the result obtained may facilitate the marketability of GF food that is comparable to conventional cookies in sensorial attributes. Practical applications Understanding the sensory profiling and consumer preference of gluten‐free cardaba banana cookies using internal and external preference mapping are key to the development of cookie sample that will achieve success in the marketplace. Results obtained in this research were discussed with relevance to the production of cookies that not only meet consumer requirement but also compared favorably with conventional cookies.

Section: Introductionmentioning

confidence: 99%

Sensory profiling and mapping of gluten‐free cookies made from blends Cardaba banana flour and starch

Olawoye

Gbadamosi

2020

“…The disadvantage of the gluten‐free flours in pasta making is that they cannot create a sufficiently strong network between their protein and starch to bind the dough and produce the required quality (Djordjević et al, ; Han, Ma, Li, Zheng, & Wang, ; Martínez, Marín, Gili, Penci, & Ribotta, ; Srikanlaya, Therdthai, Ritthiruangdej, & Zhou, ; Tan, Tan, & Easa, ; Wang et al, ). Hence, it is necessary to improve the process or develop a new formulation with additive ingredients in order to create adequate sensory and cooking qualities (Padalino, Conte, & Nobile, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta

Rachman

Brennan

Morton

et al. 2019

Research was conducted to investigate the effects of egg white protein and soy protein powder addition on physicochemical properties of banana pasta. The levels of protein fortification were 5, 10, and 15% of banana flour (w/w) for each type of protein. Pasta made from 100% of durum wheat semolina and 100% of banana were used as controls. The addition of soy or egg white protein showed significant differences on physicochemical properties compared with semolina pasta and pure banana pasta. Type of protein, level of protein, and the interaction between type of protein and the level of protein altered protein content. Soy protein gave higher protein content than egg white protein, whereas higher level of protein addition gave higher protein content of pasta. The fortified banana pasta had higher protein content than semolina pasta. There were no significant effects of soy or egg white protein addition to either insoluble or soluble dietary fiber content. It was also observed that the cooking properties of pasta (optimum cooking time, swelling index, water absorption index, and cooking loss) were affected by the level of protein addition and the type of protein. Textural analysis for tension and firmness of the pasta illustrated that protein fortification improved the textural characteristic of banana flour pasta. The addition of soy or egg white protein also improved the protein content of banana pasta making it equal to or even better than semolina pasta. Practical applicationsResearch has been carried out to improve gluten-free products, not only for people with celiac diseases, but also for those who choose a healthy lifestyle. Gluten-free ingredients are challenging to work with as they cannot create a sufficiently strong binding network between their proteins and starch in the dough, especially in some products such as pasta products. The use of an additional protein source has the ability to improve the product quality and contribute to the nutritional values which can give added value to the final gluten-free pasta product. This study reports the effects of the level of egg and soy protein fortification on the physicochemical properties of banana pasta. To the best our knowledge, there is no study which tried to develop banana pasta with protein addition alone such as soy protein isolate or egg protein powder.

“…Unfortunately, the gluten‐free flours (maize, rice, millet, and sorghum) cannot create a sufficiently strong binding network to produce the required quality of dough (Gao et al, ; Morreale et al, ; Wang et al, ). Hence, it is necessary to improve the pasta making process, or develop new formulation with additional ingredients, in order to make adequate sensory and cooking quality of pasta products (Djordjević et al, ; Han, Ma, Li, Zheng, & Wang, ; Padalino, Conte, & Del Nobile, ; Srikanlaya, Therdthai, Ritthiruangdej, & Zhou, ; Tan, Tan, & Easa, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta

Rachman

Brennan

Morton

et al. 2019

Cassava and banana flours were used in a variety of ratios (0:100, 25:75, 50:50) to produce gluten‐free (GF) pasta, the physico‐chemical and glycemic properties were investigated and compared to a control pasta made from durum wheat semolina. All GF pasta had a higher dietary fiber content, lower protein content, and a darker color compared to the control. The optimum cooking time (2.8–4.2 min) and water absorption index (23.28%–86.81%) of the GF pastas were lower than the control, while cooking loss was higher (15.18%–28.75%). The most acceptable formulation of GF Pasta among the blend ratios was achieved from 100% banana flour. GF pasta containing predominantly banana flour (75:25 banana: cassava flour and 100% banana flour) had a reduced predictive glycemic loading. The results illustrate that cassava and banana flours can be considered as suitable materials to develop gluten‐free pasta. Practical applications Research has been carried out to improve gluten‐free products in terms of physicochemical characteristics. Gluten‐free ingredients are challenging to work with as they cannot create a sufficiently strong binding network between their proteins and starch in the dough, especially in some products such as pasta products. The use of an additional banana and cassava ingredients was evaluated and the results provide valuable contribution in terms of practical uses of such ingredients in gluten‐free pasta production.