Techno-Functional and Rheological Properties of Alternative Plant-Based Flours

Badia‐Olmos, Celia; Laguna, Laura; Tárrega, Amparo

doi:10.3390/foods12071411

Cited by 16 publications

(7 citation statements)

References 37 publications

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“…Chickpea gels form soft and less gummy gels that are less resistant to cutting but are stiffer than lentil gels. These differences seem to be attributed to different compositions of flours determined in a previous paper [18]. Lentil and red lentil gels with high protein content (25.9% and 24.0%, respectively) were harder, gummier, and more resistant than chickpea gels (16.9% protein).…”

Section: Figurementioning

confidence: 75%

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Mechanical and Sensory Properties of Pulse Gels in the Development of New Plant Based Food

Moussaoui,

González,

Rizo

et al. 2023

Sustainability

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The shift towards healthier and sustainable food consumption requires a greater variety of plant-based products. This study aimed to determine how the mechanical and sensory properties of three different pulse gels (chickpea, lentil, or red lentil flour) vary with the ingredients (flour, oil, lemon, and salt content). All pulse flours were able to form self-standing gels. Mechanical properties varied with the pulse type and with the formulation differently depending on the pulse. For all pulses, the hardness and stiffness increased with the flour content and decreased with salt. They decreased with lemon in chickpea gels and increased with oil content in the red lentil gel. The Flash Profile technique provided distinctive sensory characteristics of each pulse gel. The red lentil gels were homogeneous, creamy, and compact. The chickpea gels were also compact, but harder. Lentil flour resulted in rough and sandy gels. For the three pulses, including oil and lemon reduced pulse flavors and increased sour taste. The results of this study give insights into the suitability of pulse gels to be the basis of new solid plant-based products whose sensory properties can be modulated by varying the concentration of natural ingredients.

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Section: Figurementioning

confidence: 75%

“…From a technological viewpoint, some pulse flours such as lentil, red lentil, and chickpea can also form strong gels that can be the basis of solid products [18][19][20][21][22]. Gels are mainly based on the formation of a three-dimensional network of a starch-protein matrix.…”

Section: Introductionmentioning

confidence: 99%

Mechanical and Sensory Properties of Pulse Gels in the Development of New Plant Based Food

Moussaoui,

González,

Rizo

et al. 2023

Sustainability

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“…Proteins and polysaccharides may be responsible for the FS of taro flour. These compounds are good emulsifiers that may reduce surface tension and prevent coalescence (Arıcı et al, 2021;Badia-Olmos et al, 2023). The solubility, structure, and amino acid composition of proteins present in flour greatly influence its FS, whereas proteins that are more hydrophobic and less soluble at neutral pH may result in poor FS (Badia-Olmos et al, 2023).…”

Section: Foaming Stability (Fs)mentioning

confidence: 99%

“…These compounds are good emulsifiers that may reduce surface tension and prevent coalescence (Arıcı et al, 2021;Badia-Olmos et al, 2023). The solubility, structure, and amino acid composition of proteins present in flour greatly influence its FS, whereas proteins that are more hydrophobic and less soluble at neutral pH may result in poor FS (Badia-Olmos et al, 2023). With high FS, Moi and Kauaʻi Lehua varieties had higher protein content than the other varieties (Tables 1 and 3).…”

Section: Foaming Stability (Fs)mentioning

confidence: 99%

Nutritional, physicochemical, and functional properties of Hawaiian taro (Colocasia esculenta) flours: A comparative study

Saxby,

Dong,

et al. 2024

Journal of Food Science

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Taro (Colocasia esculenta) flour is a viable carbohydrate alternative and a functional additive for food formulation; however, different taro varieties may possess distinct characteristics that may influence their suitability for food production. This study evaluated the nutritional, physicochemical, and functional properties of flours from five Hawaiian taro varieties: Bun‐Long, Mana Ulu, Moi, Kauaʻi Lehua, and Tahitian. Tahitian, Bun‐long, and Moi had high total starch contents of 40.8, 38.9, and 34.1 g/100 g, respectively. Additionally, Moi had the highest neutral detergent fiber (25.5 g/100 g), lignin (1.39 g/100 g), and cellulose (5.31 g/100 g). In terms of physicochemical properties, Tahitian showed the highest water solubility index (33.3 g/100 g), while Tahitian and Moi exhibited the two highest water absorption indices (5.81 g/g and 5.68 g/g, respectively). Regarding functional properties, Tahitian had the highest water absorption capacity (3.48 g/g), and Tahitian and Moi had the two highest oil absorption capacities (3.15 g/g and 2.68 g/g, respectively). Therefore, the flours from these Hawaiian taro varieties possess promising characteristics that could enhance food quality when used as alternative additives in food processing.

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“…(Dhondiram et al, 2023 andSharma et al 2023) reported quinoa flour to be high in protein, fat, and ash. (Badia-Olmos et al 2023) reported 8.7% fiber in quinoa flour. Also, quinoa flour has high amounts of minerals, especially iron (8.42 mg/100 g), (Coţovanu et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Preparing Gluten-free Cookies for Children From Quinoa and Papaya Powder

Hussien,

Omar,

Abdulla

2023

Food Technology Research Journal

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The increasing interest in improving the nutritional value of gluten-free products has prompted extensive exploration of various ingredients to create functional and valuable options in this field. This paper aims to study the suitability of using quinoa and papaya powder for improving the nutritive value of gluten free cookies. To achieve this quality of cookies were studied on the basis of proximate analysis, physical properties and sensory evaluation. Quinoa flour had the highest protein and fat content, with 15 g/100g and 3.59 g/100g, respectively. Papaya powder had significantly higher fiber and ash content (12.92 and 4.59 g/100g, respectively) compared to both rice flour and quinoa flour. It also contained a significantly higher amount of carotene (9.05 mg/100g). Substituting quinoa flour for rice flour led to noticeable increases in moisture, protein, fat, fiber, and ash contents. Similarly, papaya powder in gluten-free cookies resulted in increased moisture, fiber, and β-carotene content in the cookies. Furthermore, the addition of quinoa flour significantly increased the levels of all examined minerals. In terms of physical properties, the weight of the cookies increased with the incorporation of papaya powder and further increased with the addition of quinoa. The volume, diameter, and thickness remained relatively unchanged with the addition of papaya powder, while volume and thickness decreased significantly when quinoa was used as a substitute. Additionally, the specific volume decreased when both quinoa and papaya were included, which is consistent with previous studies. The acceptance test results indicated that the panelists preferred samples S3 and S4. Furthermore, the supplemented cookies, containing quinoa and papaya flours, had a relatively high essential amino acid balance, suggesting that they can improve amino acid intake for children with celiac disease. Addition of both quinoa and papaya powder as a replacer for rice flour in gluten free cookies improves its nutritional value without effecting its physical properties or consumer acceptance.

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Techno-Functional and Rheological Properties of Alternative Plant-Based Flours

Cited by 16 publications

References 37 publications

Mechanical and Sensory Properties of Pulse Gels in the Development of New Plant Based Food

Mechanical and Sensory Properties of Pulse Gels in the Development of New Plant Based Food

Nutritional, physicochemical, and functional properties of Hawaiian taro (Colocasia esculenta) flours: A comparative study

Preparing Gluten-free Cookies for Children From Quinoa and Papaya Powder

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