Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour

Chauhan, Arti; Saxena, D.C.; Singh, Sukhcharn

doi:10.1016/j.lwt.2015.03.115

Cited by 162 publications

(128 citation statements)

References 41 publications

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“…Oil absorption capacity is a function of fat, binding the non‐polar side chains of protein, and has been affected by the number of hydrophobic sites and protein–lipid–carbohydrate interactions . Increment in the oil absorption capacity after germination has previously been reported in amaranth and tigernut …”

Section: Resultsmentioning

confidence: 99%

Effect of germination on chemical, functional and nutritional characteristics of wheat, brown rice and triticale: a comparative study

2017

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Indispensable/essential amino acids such as lysine, methionine, leucine, isoleucine, threonine, phenylalanine and valine showed a significant increase during germination. As a result, amino acid scoring based on the reference pattern of an FAO Expert Consultation Report (2013) for infants and adults was appreciably improved after germination along with an increase in the essential amino acid indices for brown rice (78.78), wheat (76.55) and triticale (73.99). © 2017 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Effect of germination on chemical, functional and nutritional characteristics of wheat, brown rice and triticale: a comparative study

2017

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“…The average of 6 cookies was recorded for each batch. In order to determine the flour quality, the spread ratio (SR) was calculated using the following equation [23], assigning the best quality to those that obtained a higher absolute value [24]: SR = Diameter of cookies Height of cookies .…”

Section: Cookie Dimensionsmentioning

confidence: 99%

Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

Ostermann-Porcel

Quiroga-Panelo

Rinaldoni

et al. 2017

Journal of Food Quality

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Soy products are a source of protein relatively inexpensive and recognized for their high nutritional value and functional properties. Okara is a byproduct from soy milk production. Gluten-free cookies have been developed using okara and commercial manioc flour. Four formulations were developed with different proportions of okara: 50%; 30%; 15%; and 0%. Physicochemical, physical properties, sensory analysis, and nutritional studies were performed. The use of inulin as partial replacement of sugar was evaluated. The incorporation of okara increased protein and fiber content. Furthermore, the hardness of cookies increased while the index of whiteness decreased. From the sensory evaluation, it could be concluded that the cookies presented a great acceptability. The cookies developed in this study have functional characteristics, providing added value to a waste product; furthermore the products were suitable for celiacs with acceptable quality and improved nutrition value.

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“…These raw materials are a very good source of antioxidants specially phenolic acids, which retain their antioxidant activity after the baking process, and thus have potential health benefits for consumers(Dziki et al, 2014). The addition of pseudocereal flours such as buckwheat (Saka c et al, 2015), amaranth(Chauhan et al, 2015) or quinoa(Jan et al, 2016) may give gluten-free baked products with enhanced contents of total phenolic compounds and antioxidant activity, with good effect on their quality and acceptability Jan et al (2016). The addition of pseudocereal flours such as buckwheat (Saka c et al, 2015), amaranth(Chauhan et al, 2015) or quinoa(Jan et al, 2016) may give gluten-free baked products with enhanced contents of total phenolic compounds and antioxidant activity, with good effect on their quality and acceptability Jan et al (2016).…”

mentioning

confidence: 99%

Coeliacs cannot live by gluten‐free bread alone – every once in awhile they need antioxidants

Torres

Arufe

Chenlo

et al. 2016

Int J of Food Sci Tech

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Summary This comprehensive review, covering scientific papers published from 2013 until now, deals with the bioactivity of available gluten‐free matrices. For this purpose, cereals (rice, maize, sorghum, teff and millets), pseudocereals (buckwheat, quinoa and amaranth) and noncereals (pulses as lentils, fruits as bananas, vegetables as potatoes and nuts as chestnuts, among others) sources are studied. The current trends in enhancing the antioxidant activity of gluten‐free baked products by incorporating natural bioactive compounds are presented. This review covers a wide range of natural bioactive sources such as starchy materials or its by‐products; spices, herbs or green plant materials and vegetable and seeds or fruits. Special emphasis was put on describing the changes in antioxidant activity that can occur, between raw matrices and enriched final products, during baking process. Possible future trends in the improvement of antioxidant properties of gluten‐free baked products, based on bioactive sources which have already been applied in the gluten bread industry, were also discussed.

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Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour

Cited by 162 publications

References 41 publications

Effect of germination on chemical, functional and nutritional characteristics of wheat, brown rice and triticale: a comparative study

Effect of germination on chemical, functional and nutritional characteristics of wheat, brown rice and triticale: a comparative study

Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

Coeliacs cannot live by gluten‐free bread alone – every once in awhile they need antioxidants

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