Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties (original) (raw)
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2016
Arrowroot bread is a kind of modified food as alternative breakfast for students. In order to improve the nutritional value of arrowroot bread, it was added with soy residue or okara which is known contain high protein. This study aims to determine the effect of the addition of okara in arrowroot bread on nutritional value, shelf life and sensory evaluation. This is an experimental study using a completely randomized design (CRD). The treatment was the variation of okara concentration (F1, F2 and F3). Three formulas were then investigated for their nutritional values including carbohydrate, protein and fat. The bread shelf life was determined using Total Plate Count (TPC). The sensory evaluation was also carried out to determine the preferred formula. The variation of okara concentration affect the nutritional value, shelf life and sensory evaluation of arrowroot bread. F3 which is composed by 60% of okara contain more carbohydrate, protein and fat compared to other formulas. The ma...
Quality assessment of dried okara as a source of production of gluten-free flour
Journal of the Science of Food and Agriculture, 2016
BACKGROUND Okara is a by-product of soymilk and of tofu elaboration which is rich in protein, fiber and vegetable oils as a source of gluten-free flour. In order to take advantage of the nutritional characteristics of Okara and to be able to determine an appropriate drying methodology, a microwave, a rotary dryer and freeze-drying were assessed. Furthermore, flour with an enzymatic treatment was characterized as well as its functional, physicochemical and textural properties. RESULTS This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as
Malaysian Journal of Halal Research, 2021
People suffering from the celiac disease have to apply a strict gluten-free diet because this is the only effective management. Nowadays, the increasing incidence of celiac disease promotes worldwide interests for various desirable gluten free products. As a consequence, food processing researchers have been seeking to develop high-quality gluten-free bread. Cereals having gluten such as wheat must be removed from the diet for the clinical and histological improvement. So, the purpose of this study was to determine the physical, chemical and sensory properties of gluten-free bread produced with barley (T1), corn (T2) and rice (T3) flours instead of wheat flour, using the 1.5 % xanthan gum. The chemical and sensory attributes of bread were evaluated by AOAC method and hedonic test, respectively. Obtained results showed that sample T3 had the highest contents of crude protein (7.94%), ash (2.51%) and carbohydrate (78.31%) as compared to other samples, while fat was lower (2.01%). Rega...
Relationship between instrumental parameters and sensory characteristics in gluten-free breads
European Food Research and Technology, 2012
Numerous bread-like gluten free products have been lately developed due to the rising demand on wheat free foods. A range of parameters has been used to describe these products, but there is no general agreement about the most suitable assessment to characterize them. The objective of this research was to characterize diverse gluten free like breads (GFB) in order to discriminate them and to establish possible correlations among descriptive parameters of GFB features determined by instrumental methods and sensory analysis. Statistical analysis showed that all physical, physicochemical characteristics (specific volume, moisture content, water activity, L*, a*, b*, hue and chroma), hydration properties (swelling, water holding capacity and water binding capacity), texture profile analysis (TPA) parameters (hardness, springiness, chewiness, cohesiveness and resilience) and structural analysis of the crumbs (number of cells and total area) significantly (p<0.05) discriminated between the GFB types tested. Sensory analysis revealed great divergences in crumb appearance, odour, springiness, crumbliness and colour of samples, but not significant differences (p<0.05) in flavour, aftertaste and hardness of them. Certain significant correlations were established within the parameters determined by instrumental methods. Hydration properties of the crumb showed to be positively correlated with cohesiveness and resilience. Significant correlations, but scientifically meaningless, were observed among the instrumental and sensory parameters, because correlation coefficients were rather low, which represent very weak or low linear correlations (r≤0.35). The principal component analysis showed that sensory parameters described in this study and also hydration properties besides texture parameters would be suitable for characterizing bread like gluten free products. Highlights: • Gluten-free breads are evaluated by instrumental and sensory parameters 3 • Physicochemical characteristics discriminate gluten-free breads • Correlations among sensory and instrumental characteristics are established
2021
In this study, response surface methodology based on simplex- centroid design was used to optimize the gluten-free bread formulation with rice flour and cassava starch as independent variables. Bread formulations were evaluated by physicochemical analysis and descriptive sensory analysis encompassing appearance, structure, texture, and aroma parameters by a trained sensory panel. The five formulations composition showed statistical differences concerning aw, lipid and protein content. Carbohydrate was significantly correlated with specific volume and lipids with protein. Overall, rice flour's addition improved lipid and protein, whereas further rises in cassava starch allowed developing bread with higher specific volume and sensory scores. The optimum combinations of the variables to maximize scores of porosity, texture, elasticity, and protein content, should be obtained with 51.75% of rice flour and 48.25% of cassava starch. The use of the simplex-centroid design and the resp...
Comprehensive Reviews in Food Science and Food Safety
The gluten-free market currently offers a range of products which can be safely consumed by patients affected by celiac disease. Nevertheless, challenges for optimal formulation remain on the way in terms of appreciable texture, flavor, and adequate nutritional characteristics. Within that framework, legumes have recently attracted attention among scientists as structure-and texture-forming agents, as source of nutrients and bioactive compounds, and as a low-glycemic-index ingredient. This work aims at providing an updated and comprehensive overview of the advantages and disadvantages in the use of legumes in gluten-free breadmaking. It also shows how legumes can contribute to tackling the main technological, nutritional, and organoleptic challenges. From this critical analysis, it emerged that viscoelastic properties of gluten-free bread batter can be enhanced by the use of carob germ, chickpea, lupin, and soybean. Gluten-free bread organoleptic acceptability can be improved by incorporating leguminous flours, such as carob, chickpea, lupin, and soybean. Moreover, a better nutritional quality of gluten-free bread can be obtained by the addition of chickpea and soybean. Gaps and needs in the use of legumes in gluten-free breadmaking emerged and were gathered together to have a sound basis for future studies. The technological and nutritional potential of sourdough should be more extensively exploited. Moreover, in vitro and in vivo studies should be prompted to understand the health benefits of bread formulated with legumes. A holistic approach, interfacing food science, nutrition, and health might help to have, on the market, products with improved sensory properties and nutritional profile.
Journal of texture studies, 2018
This research investigated the effects of two varieties of broken rice (Khouzestan and Lenjan) from warm and dry regions, and two (Hashemi and Tarom) from mild and humid regions on different parameters including dough rheology, digestibility, and quality (color, specific volume, textural properties, and sensorial properties) of a commercial gluten-free bread (GFB). Furthermore, the rice varieties' hydration properties, gelatinization temperatures, and starch-granule morphology were assessed. Significant differences were observed in the varieties' proximate composition and hydration properties from both climate zones. The granules' average size was 3.17-4.9 µm. The specific volume of the breads showed no correlation with either the damaged starch content or the amylose content, but had a significant negative correlation with hardness (r = -.923, p < .05). The crumb hardness of bread was positively correlated with water-binding capacity and was affected by elastic modul...
2021
This study evaluated composition, physical and sensory properties of gluten-free (non-wheat bread) bread produced with blends of cassava, maize and soybean flours. Flours were produced from cassava roots (7.kg), maize grains (1.5kg), soybeans (1.5kg) and wheat grains (2kg). Four composite flours; SF2 (12C:5M: 3S), SF3 (10C:7M: 3S), SF4 (8C:9M: 3S), SF5 (6C:11M: 3S) were blended from cassava (C), maize (M), and soybeans (S) flours. Bread samples were produced with the composite flours and 100% wheat flour (SF1, as control) using straight dough method. Bread samples were analysed for composition, physical and sensory properties. There was no remarkable difference in appearance of the composite and wheat breads. The gluten-free (composite flour) breads were comparably rich in protein (12.29 – 13.07%), minerals (6.1mg/100g Zn – 194.12mg/100g P) and vitamins (0.64mg/100g B2 – 35.93mg/100g vit. C). The wheat bread had 12.52% protein, 1.85 – 101.2mg/100g minerals, and 0.91 – 27.73mg/100g v...
Nutritional, antioxidant, and glycaemic characteristics of new functional bread
Chemical Papers, 2013
New wheat-rye bread fortified with cereal dietary fibre, β-glucan hydrogel, and sourdough starter culture was designed in this study. The impact of these additives on nutritional composition and antioxidant properties was investigated. Functional bread with extruded wheat bran (10.0 %), cereal β-glucan hydrogel (12.5 %), and lactobacilli starter culture was compared with traditional wheat-rye bread (control). The contents of basic nutrients (protein, fat, etc.), dietary fibre, biologically active compounds (polyphenols and flavonoids), qualitative and quantitative analysis of simple saccharides and phenolic acids (by HPLC) were analysed in both bread types. Antioxidant activity, measured by two spectrophotometric methods (2,2′-azinobis-(3-ethylbenzthiazoline-6-sulphonic acid); ABTS and di(phenyl)-(2,4,6-trinitrophenyl)iminoazanium (2,2-diphenyl-1-picrylhydrasyl); DPPH, was also evaluated. The effect of the addition of the above ingredients, as compared with traditionally prepared br...