Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations: Rheological, technological and sensory aspects

Djordjević, Marijana; Šoronja-Simović, Drаgana; Nikolić, Ivana; Šereš, Zita; Milašinović-Šeremešić, Marija

doi:10.1016/j.foodchem.2019.05.066

Cited by 26 publications

(68 citation statements)

References 33 publications

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“…They might have also reduced starch swelling during baking, which could inhibit batter expansion and disrupt bubble formation. Therefore, the decrease in specific volume of gluten-free muffin could lead to the increase in firmness observed, consistent with several previous studies (Djordjevic et al, 2019;Gularte et al, 2012;Ozyigit et al, 2020).…”

Section: Textural Characteristics Of Muffinssupporting

confidence: 92%

The effects of different levels of heat‐treated legume flour on nutritional, physical, textural, and sensory properties of gluten‐free muffins

et al. 2020

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Background and objectives There is an increasing interest in the development of gluten‐free products for patients with celiac disease and nonceliac consumers. Three different ratios (80:20, 65:35, and 50:50) of legume flour to waxy rice flour and two legume species (mungbean and cowpea) were used to prepare gluten‐free muffins. Chemical composition, physical properties, texture, and sensory attributes of these muffins were evaluated. Findings Legume‐based muffins had lower specific volume but higher firmness than control muffin due to decreased number and area of air cells. Protein content in gluten‐free muffins was increased with increasing levels of legume flour. However, muffins with 80% legume flour had the lowest specific volume with increased gummy layers in crumb structure. Muffins containing 1:1 legume‐waxy rice flour mixtures showed the greatest physical properties, textural behavior, visual appearance, sensory score of texture, and overall acceptability comparable to control muffin. Conclusions These results indicate that the 1:1 legume‐waxy rice flour mixture might be suitable as an ingredient for gluten‐free bakery products with considerable potential. Significance and novelty This study suggests that the legume‐based muffins could be a promising alternative to wheat flour for making gluten‐free bakery products.

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Section: Textural Characteristics Of Muffinssupporting

confidence: 92%

The effects of different levels of heat‐treated legume flour on nutritional, physical, textural, and sensory properties of gluten‐free muffins

et al. 2020

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“…Demirkesen, Mert, Sumnu and Sahin (2010) produced gluten free bread with desirable qualities in terms of loaves, texture, colour and sensory perception by adding an intermediate amount of chestnut flour. Gluten free bread with enhanced fibre contents was achieved by incorporating apple fibres and sugar beet fibres with hydroxypropyl methylcellulose (HPMC) (Djordjevic et al, 2019). The addition of rice bran in gluten free bread has been investigated by Phimolsiripol, Mukprasirt and Schoenlechner (2012).…”

Section: Introductionmentioning

confidence: 99%

Starch replacement in gluten free bread by cellulose and fibrillated cellulose

2020

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Highlights: The incorporation of (fibrillated) cellulose strengthened gluten free doughs  The generalised Maxwell model was applied to analyse dough rheology  The incorporation of (fibrillated)cellulose influenced the later stage of proofing  Volume and water competition dominates the thermal rheological behaviours  Loaves with (fibrillated)cellulose were smaller with harder, denser but finer crumb

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“…It is possible that during extrusion cooking, there was a modification that resulted in a smaller effect of factor B on cookie hardness. During extrusion, one part of the insoluble fibers pass into the soluble ones, as was reported in previous studies [50][51][52][53][54]. They explained that this effect could be the result of the breakage of covalent and non-covalent linkages between carbohydrates and proteins associated with the fiber, resulting in small molecular fragments, which would be more soluble.…”

Section: Cookie Dimensions and Hardnessmentioning

confidence: 69%

“…The interaction of B and C factors also had a significant effect on the lightness of the cookies, as can be seen in Table 6, while the direction of this effect can be seen in Figure 2. Although the addition of sugar beet pulp in bakery products can lead to a decrease in parameters a* and b*, as was the case with the addition of sugar beet pulp to cookies [48], pasta [49], and bread [50] (which had a slightly greyish color), the cookie samples with SBPEs had positive a* values and b* values similar to the control cookie sample (Table 5).…”

Section: Cookie Colormentioning

confidence: 94%

The Influence of Extruded Sugar Beet Pulp on Cookies’ Nutritional, Physical and Sensory Characteristics

et al. 2021

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Sugar beet pulp (SBP) is a by-product of the sugar industry in which the dietary fiber content ranges from 73% to 80%. Compared to cereal fibers mainly used in biscuit production, sugar beet fibers are gluten free and have a perfect ratio of 2/3 insoluble fiber. In this work, sugar beet pulp was extruded with corn grits (ratios of corn grits to sugar beet pulp in extrudates were 85:15, 70:30, and 55:45), and the obtained sugar beet pulp extrudates (SBPEs) were used for improving the nutritional quality of cookies. The wheat flour in cookies was replaced with SBPEs in the amount of 5, 10, and 15%. The influence of three factors (the percentage of sugar beet pulp in the SBPEs, the size of the SBPE particles, and the percentage of wheat flour substituted with SBPEs) and their interactions on the nutritional quality of cookies, as well as their physical and sensory characteristics are examined using the Box–Behnken experimental design. The addition of extruded sugar beet pulp (SBPEs) significantly increased the amount of total dietary fiber and mineral matter of cookies. On the whole, the addition of SBPEs increased cookie hardness, but the hardness decreased with an increase in extrudate particle size. Sensory characteristics (except for the taste) were the most influenced by extrudate particle size.

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Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations: Rheological, technological and sensory aspects

Cited by 26 publications

References 33 publications

The effects of different levels of heat‐treated legume flour on nutritional, physical, textural, and sensory properties of gluten‐free muffins

The effects of different levels of heat‐treated legume flour on nutritional, physical, textural, and sensory properties of gluten‐free muffins

Starch replacement in gluten free bread by cellulose and fibrillated cellulose

The Influence of Extruded Sugar Beet Pulp on Cookies’ Nutritional, Physical and Sensory Characteristics

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