Development of gluten-free muffins utilizing squash seed dietary fiber
Tóm tắt
Gluten-free muffins with squash seed flour (SSF) were developed for contribute to reduce nutritional deficiencies and improving the health of the celiac population. Physicochemical and sensory properties of muffins were evaluated. SSF was incorporated at two levels (10 and 20% w/w) in commercial gluten-free premix (control). Incorporation of SSF increased total dietary fiber content, protein and unsaturated fatty acids. The addition of SSF at 10% resulted in a muffin that did not differ significantly from the control muffin; and also that formulations with SSF at 20% caused an increase in the browning index. Browning was favored by the increase of SSF with higher levels of fiber content. Incorporation of SSF at 20% had a significant effect on the textural parameters (firmness and chewiness) of the muffin. Also, both formulations containing SSF showed a higher overall acceptability, particularly muffins with 20% of SSF that rendered the highest scores for sponginess, texture, taste and colour.
Tài liệu tham khảo
AAC (2004) Argentinean Alimentarius Codex. Chapther V. (Art 235 fifth Joint Res. Nº 40 and 298) http://www.anmat.gov.ar/alimentos/codigoa/Capitulo_V.pdf. Accessed 24 Aug 2016
Alfawaz MA (2004) Chemical composition and oil characteristics of pumpkin (Cucurbita maxima) seed kernels. Food Sci Agric Res Center 129:5–18
Bialek M, Rutkowska J, Adamska A, Bajdalow E (2015) Partial replacement of wheat flour with pumpkin seed flour in muffins offered to children. CyTA-J Food 14(3):391–398. https://doi.org/10.1080/19476337.2015.1114529
Brownlee IA (2011) The physiological roles of dietary fibre. Food Hydrocolloids 25(2):238–250. https://doi.org/10.1016/j.foodhyd.2009.11.013
Buera MP, Retriella C, Lozano RD (1985) Definition of colour in the non-enzymatic browning. Die Farbe 33:316–326
Capriles VD, dos Santos FG, Aréas JAG (2016) Gluten-free breadmaking: improving nutritional and bioactive compounds. J Cereal Sci 67:83–91. https://doi.org/10.1016/j.jcs.2015.08.005
Ciesarová Z, Basil E, Kukurová K, Marková L, Zieliński H, Wronkowska M (2016) Gluten-free muffins based on fermented and unfermented buckwheat flour-content of selected elements. J Food Nutr Res 55(2):108–113
Costantini L, Lukšič L, Molinari R, Kreft I, Bonafaccia G, Manzi L, Merendino N (2014) Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients. Food Chem 165:232–240. https://doi.org/10.1016/j.foodchem.2014.05.095
Drabińska N, Zieliński H, Krupa-Kozak U (2016) Technological benefits of inulin-type fructans application in gluten-free products—a review. Food Sci Technol 56:149–157. https://doi.org/10.1016/j.tifs.2016.08.015
Farrell RJ, Kelly CP (2002) Celiac sprue. New Engl J Med 346(3):180–188. https://doi.org/10.1056/NEJMra010852
Fasano A, Catassi C (2001) Current approaches to diagnosis and treatment of celiac disease: an evolving spectrum. Gastroenterology 120(3):636–651
Flint AJ, Hu FB, Glynn RJ, Jensen MK, Franz M, Sampson L, Rimm EB (2009) Whole grains and incident hypertension in man. Am J Clin Nutr 90(3):493–498. https://doi.org/10.3945/ajcn.2009.27460
Frutos MJ, Guilabert-Antón L, Tomás-Bellido A, Hernández-Herrero JA (2008) Effect of artichoke (Cynara scolymus L.) fiber on textural and sensory qualities of wheat bread. Food Sci Technol Int 14(5):49–55. https://doi.org/10.1177/1082013208094582
Gularte MA, Gómez M, Rosell CM (2012) Impact of legume flours on quality and in vitro digestibility of starch and protein from gluten-free cakes. Food Bioprocess Technol 5:3142–3150. https://doi.org/10.1007/s11947-011-0642-3
Habib A, Biswas S, Siddique AH, Manirujjaman M, Uddin B et al (2015) Nutritional and lipid composition analysis of pumpkin seed (Cucurbita maxima Linn.). J Nutr Food Sci 5(4):374. https://doi.org/10.4172/2155-9600.10003
Kaur G, Sharma S, Nagi HPS, Dar BN (2012) Functional properties of pasta enriched with variable cereal brans. J Food Sci Technol 49(4):67–474. https://doi.org/10.1007/s13197-011-0294-3
Majzoobi M, Poor ZV, Jamalian J, Farahnaky A (2016) Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace poder. Int J Food Sci Technol 51(6):1369–1377. https://doi.org/10.1111/ijfs.13104
Meghwal M, Kadeppagari RK (2016) Dietary fibers and their role as functional food for human health: food fibers and human health. In: examining the development, regulation, and consumption of functional foods, pp 29–44
Palacio MI, Etcheverría AI, Manrique GD (2014) Fermentation by Lactobacillus paracasei of galactooligosaccharides and low-molecular weight carbohydrates extracted from Squash (Cucurbita maxima) and lupin (Lupinus albus) seeds. J Microbiol Biotechnol Food Sci 3(4):329–332
Parisi GC, Zilli M, Miani MP, Carrara M, Bottona E, Verdianelli G, Leandro G et al (2002) High-fiber diet supplementation in patients with irritable bowel syndrome (IBS): a multicenter, randomized, open trial comparison between wheat bran diet and partially hydrolyzed guar gum (PHGG). Dig Dis Sci 47(8):1697–1704
Roca E, Guillard V, Guilbert S, Gontard N (2006) Moisture migration in a cereal composite food at high water activity: effects of initial porosity and fat content. J Cereal Sci 43(2):144–151. https://doi.org/10.1016/j.jcs.2005.08.008
Rubel IA, Pérez EE, Manrique GD, Genovese DB (2014) Fibre enrichment of wheat bread with Jerusalem artichoke inulin: effect on dough rheology and bread quality. Food Struct 3:21–29. https://doi.org/10.1016/j.foostr.2014.11.001
Salinas MV, Zuleta A, Ronayne P, Puppo MC (2015) Wheat bread enriched with organic calcium salts and inulin. A bread quality study. J Food Sci Technol 53(1):491–500. https://doi.org/10.1007/s13197-015-2008-8
Saricoban C, Yilmaz MT (2010) Modelling the effects of processing factors on the changes in colour parameters of cooked meatballs using response surface methodology. World Appl Sci J 9(1):14–22
Shevkani K, Singh N (2014) Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch-based gluten-free muffins. Int J Food Sci Technol 49(10):2237–2244. https://doi.org/10.1111/ijfs.12537
Shih FF, Truing VD, Daigle KW (2006) Physicochemical properties of gluten-free pancakes from rice and sweet potato flours. J Food Qual 29(1):97–107. https://doi.org/10.1111/j.1745-4557.2005.00059.x
Singh JP, Kaur A, Shevkani K, Singh N (2015) Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten-free eggless rice muffins. Int J Food Sci Technol 50(5):1190–1197. https://doi.org/10.1111/ijfs.12764
Singh JP, Kaur A, Singh N (2016) Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum. J Food Sci Technol 53(2):1269–1278. https://doi.org/10.1007/s13197-015-2103-x
Srbinoska M, Hrabovski N, Rafajlovska V, Sinadinović-Fišer S (2012) Characterization of the seed and seed extracts of the pumpkins Cucurbita maxima D. and Cucurbita pepo L. from Macedonia. J Chem Chem Eng 31(1):65–78
Stevenson DG, Eller FJ, Wang L, Jane JL, Wang T, Inglett GE (2007) Oil and tocopherol content and composition of pumpkin seed oil in 12 cultivars. J Agric Food Chem 55(10):4005–4013. https://doi.org/10.1021/jf0706979
Thompson T, Dennis M, Higgins LA, Lee AR, Sharrett MK (2005) Gluten-free diet survey: are Americans with coeliac disease consuming recommended amount of fibre, iron, calcium and grain foods? J Hum Nutr Diet 18:163–169. https://doi.org/10.1111/j.1365-277X.2005.00607.x
Ureta MM, Olivera DF, Salvadori VO (2014) Baking of muffins: kinetics of crust color development and optimal baking time. Food Bioprocess Technol 7(11):3208–3216. https://doi.org/10.1007/s11947-014-1292-z
Uthumporn U, Woo WL, Tajul AY, Fazilah A (2014) Physico-chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution. CyTA-J Food 13(2):220–226. https://doi.org/10.1080/19476337.2014.942700
Wang J, Rosell CM, Benedito de Barber C (2002) Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chem 79(2):221–226. https://doi.org/10.1016/S0308-8146(02)00135-8
Watts BM, Ylimaki GL, Jeffery LE, Elias LG (1989) Basic sensory methods for food evaluation. International Development Research Centre (IDRC), Ottawa, pp 150–185
Wieser H (2007) Chemistry of gluten proteins. Food Microbiol 24(2):115–119. https://doi.org/10.1016/j.fm.2006.07.004