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Summary: This study aimed to substitute egg albumin with eight plant‐based protein isolates and xanthan gum for the development of gluten‐free, eggless muffins. The presence of protein isolates led to reduced pasting viscosities, suggesting limited swelling capacity of the starch granules. Incorporating different protein isolates enhanced the batter's viscoelastic properties, marked by an increase in storage and loss modulus and a decrease in tan δ, indicating enhanced gel properties compared to starch‐only batters, which showed more liquid‐like characteristics. Consequently, the muffins exhibited greater specific volume, springiness, and cohesiveness. The consistency of the muffins varied depending on the protein isolates used. The inclusion of protein isolates also altered the crust's hue, shifting it towards a reddish‐brown shade, while the crumb colour varied with protein incorporated. Sensory evaluation demonstrated that overall acceptability of the muffins improved with the protein isolates, particularly for those incorporating mung bean protein isolate. Principal Component Analysis further highlighted the strong associations between specific quality attributes, underscoring the significant impact of protein isolates on the quality characteristics of gluten‐free muffins. [ABSTRACT FROM AUTHOR]

Background and Objectives: Processing parameters of yellow pea (Pisum sativum L.) flour‐fortified gluten‐free (GF) bread was optimized by response surface methodology (RSM). The final bread product was evaluated for quality, sensory acceptability, and shelf life. A second‐order model was fitted to the precooking temperature of whole pea (PTWP), water level, and proof time as the factors used in RSM. Findings: Higher PTWP and lower proof time had significantly (p <.05) lower bread crumb brightness compared to other treatments. Crumb firmness was influenced by the PTWP, water level, and proof time. The optimized parameters for PTWP, water level, and proof time were 156.9°C, 523.8 g, and 18.0 min, respectively. The optimized bread had a brightness (L* value), specific volume, crumb firmness, and mean cell diameter of 68.20, 2.6 mL/g, 174.2 gf, and 3.81 mm, respectively. The optimized GF bread had longer shelf‐life but had significantly (p <.05) lower acceptance scores, than the commercial premix GF bread product. Conclusion: The optimized processing parameters for yellow pea utilization in gluten‐free bread were identified by RSM resulting in optimized quality characteristics of the finished baked product. Significance and Novelty: The principles of RSM were an excellent tool to optimize the physical attributes of gluten‐free bread formulated with yellow pea flour. [ABSTRACT FROM AUTHOR]

Millets are tiny grass-seeded grains that hold major and minor nutrients and chief bioactive components. They are climate flexible and pest-resistant grains, enhancing the crop system effectively. Millets are now gaining popularity due to their health-promoting properties for end users. These nonacid-forming grains are gluten-free, stabilize blood sugar, lower cholesterol levels, inhibit human colon tumor growth, combat malnourished diseases, control overweight, and have other health-promoting benefits. However, many food processing technologies are on hand to process millets into a broad array of value-added products, but still, the implementation in the food processing industries is skimpy at the commercial level. There are many factors right from the farming stage, like unavailability of good quality seeds, suitable machinery, lack of technical knowledge, and the consumer's misconception of millet's sensory properties, all contribute to low demand in the market. However, considering millet's copious potentialities, the research on these grains is grasping the spotlight in the current era. Therefore, millets would greatly increase demand in the market and create boundless avenues to manufacture millet-based foods on a commercial scale. Hence, the current article intends to comprehensively review millet processing technologies and bioprocessing approaches, including health benefits. In addition, it also highlighted the recent R & D innovations with millets and millet products in the global market, preservation constraints, and future challenges. [ABSTRACT FROM AUTHOR]

The present study aimed to optimize the formulation of buckwheat/lentil gluten‐free beverages fermented with Lactobacillus plantarum and Bifidobacterium bifidum. Physicochemical parameters of 14 different beverages, such as pH, acidity, total solids, ash, total phenol content, antioxidant activity, and sensory test, were assessed after 24 h of fermentation. The results showed that the numbers of viable cells of lactobacilli and bifidobacteria on the first day of the experiment were 9.9 and 9.6 log (CFU ml−1), respectively, which were over 9 log (CFU ml−1). During 24 h from the fermentation, the number of viable cells for all beverages decreased, which reached an average probiotic count of 8.81 log (CFU ml−1) that was statistically significantly different from the probiotic count before fermentation (p <.05). Cell viability was evaluated and shelf life was estimated during 15‐day refrigerated storage. At the end of the storage (15th day), the beverages contained an average of 8.4 log (CFU ml−1) of live lactobacilli cells and 7.8 log (CFU ml−1) of viable bifidobacterial cells. The optimized levels of independent factors for sprouted buckwheat and lentil flours were 51.96% and 48.04%, respectively. The optimized probiotic beverage was contained 0.25 (% lactic acid) acidity, 5.7 pH, 7.9% total solids, 0.4% ash, 41.02% DPPH, 26.96 (mg GAE/ml) phenol compounds, and 8.65 log (CFU ml−1) probiotic count. The optimized beverage had distinct organoleptic properties on day 15 of refrigerated storage. This study showed that Bifidobacterium bifidum can be used for the development of potentially probiotic beverage with sprouted buckwheat and lentil. [ABSTRACT FROM AUTHOR]

A blackcurrant by‐product of juice production was dehydrated and added to a gluten‐free chocolate cookies formulation as a source of dietary fibre and antioxidants. The blackcurrant ingredient showed high bioactive compounds content: total phenolics (TPC) = 37.5 ± 0.9 mg GAE per g d.b., total monomeric anthocyanins = 18.0 ± 0.4 mg cyanidin‐3‐glucoside per g d.b., antioxidant activity (AA) = 22.1 ± 0.3 mg GAE per g d.b. and total dietary fibre (TDF) = 32.3 ± 0.4% d.b. The cookie formulation was added with 3.75% blackcurrant powder without causing severe organoleptic changes. The cookies presented 62% and 70% increase of TPC and AA, respectively. The in vitro digestion showed that a relevant level of AA could reach the large intestine. Also, the TDF increased 2.5 times, reaching a final content that would enable the use of the claim 'source of dietary fibre' in the labelling according to the Codex Alimentarius. The obtained cookies showed a high level of acceptance among coeliac and non‐coeliac consumers in the sensory analysis. [ABSTRACT FROM AUTHOR]

Fonio grains are a type of small‐seeded cereals native to Western Africa and are important cereal crops for food security. The two species are white fonio (Digitaria exilis) (commonly called acha) and black fonio (Digitaria iburua) (commonly called iburu). As a novel food, fonio has attracted attention from other parts of the world due to their attractive nutritional properties (e.g., in whole grain form and being gluten free) and potential food applications. The information regarding the functional properties and applications of fonio is rather scattered. This review summarizes the chemical composition, physicochemical and nutritional properties, and diverse food applications of fonio. The nutritional composition and processing properties of fonio are similar to other cereals. Fonio has potential to be complementary to major cereals for diverse food uses. There are research opportunities to better explore fonio grains for value‐added applications. [ABSTRACT FROM AUTHOR]

Summary: The present work evaluates the potential of sorghum with high content of tannins for wholegrain flour production. Two types of mills were used: a roller mill (RM) and a blade (BM) mill. The impact of moisture and grinding on yield, physical, chemical and thermal properties were evaluated. Maximum yield was obtained using a BM with 25% moisture in the grain, resulting in 60.9% versus 28% (g flour g−1 of wholegrain sorghum) for the RM. Grain moisture and milling type affected flour colour and ashes. For both mills, the pasting and thermal properties of flour with grain moisture variation were significantly different from the untreated control sample. By studying the procedures for flour production and quality characteristics, it is possible to produce flour with good physical attributes, which can contribute to the development of gluten‐free foods based on sorghum for the coeliac population. [ABSTRACT FROM AUTHOR]

The by‐product of plant‐based beverages, okara, can be dried in a nutritious flour, but it generates dense bakery products due to high water absorption. Gluten‐free bread often tastes dry, so the objective of this work was evaluating okara flour as thickener for mouthfeel enhancement. Proximate analysis revealed that chickpea okara contained more starch than soy (35.3 vs. 3.41 g/100 g), less insoluble fibre (43.3 vs. 57.0 g/100 g) and protein (9.51 vs. 18.1 g/100 g). Water absorption capacity was higher in okara than flour and for soy (8.29 vs. 6.01 g g−1, respectively). When added to a gluten‐free batter, both okara flours significantly increased viscosity. Upon addition of either okara to gluten‐free bread (2% w/w) moisture content increased from 31.6 to 33.5 and 36.5 g/100 g, while crumb hardness increased by up to 45% and specific loaf volume decreased by up to 42%. Soy okara flour enhanced moistness of gluten‐free bread. [ABSTRACT FROM AUTHOR]

Distiller's dried grains and garbanzo flour were blended with corn grits for the development of extruded snacks using a single screw extruder. Distiller's dried grains were processed for food application and termed as food grade distiller's dried grains or FDDG. Effects of different level of FDDG addition (0%–20%) and extrusion process parameters such as barrel and die temperature (100–140°C), screw speed (100–200 rpm), and feed moisture content (14%–20% wet basis) on the physical properties (expansion ratio, bulk density, color parameters), functional properties (water absorption and solubility indices), and nutritional properties (total dietary fiber, soluble and insoluble dietary fiber and protein content) of the extrudates were investigated and optimized using response surface methodology. FDDG incorporation had a significant effect (p < 0.05) on the total dietary fiber, color parameters, water solubility, and water absorption indices of the extruded snacks. Desirable expanded extrudates with a high level of total dietary fiber and protein were obtained with blends containing 20% FDDG extruded at 140°C extrusion temperature, 167 rpm screw speed, and 19% feed moisture content. Results indicate garbanzo flour, and FDDG can be successfully blended with corn grits to produce nutritious gluten‐free extruded snacks which are high in protein and dietary fiber. This study provides insight into properties of snacks prepared by combining corn DDG, a coproduct of ethanol processing with cereals and legumes. The information generated from this research will help in formulating gluten‐free extruded snacks with high levels of protein and fiber. [ABSTRACT FROM AUTHOR]

This study aimed to investigate effect of butter content (0-30 g/100 g flour) and baking conditions hot air baking ( HA), microwave baking ( MW) and hot air-microwave baking ( HA- MW) on quality of the rice flour dough and bread. The increased butter (up to 15 g butter/100 g flour) enhanced elastic modulus ( G′) and viscous modulus (G″) of dough and specific volume of bread. Additionally, the increased butter improved crust colour and reduced hardness of the bread. The HA- MW and MW conditions were useful for the gluten-free bread by reducing baking time and predicted glycemic index ( GI), regardless of butter content. However, enthalpy of retrogradation and crystallinity in the HA- MW and MW bread stored at 4 °C for 7 days were increased and higher than those of the HA bread, indicating a faster staling. The predicted GI of both MW and HA- MW bread remained at a medium level during storage. [ABSTRACT FROM AUTHOR]

The chemical modification of rice flour by phosphorylation is an alternative to improve the technological quality of bakery products. The aim of this study was to investigate the effect of phosphorylation process of rice flour on technological properties (specific volume, crumb and crust colour) of gluten-free breads and the hardening of these breads during two storage temperatures (21 °C and −24 °C). Breads were made with native rice flour, with phosphorylated rice flour and with wheat flour, used as control. The phosphorylation causes significant reduction in the synaeresis of pastes and in retrogradation tendency of rice flours, varying from 258.7 cP (native rice flour) to 122 cP (phosphorylated rice flour). The breads prepared with phosphorylated rice flour showed reduction in the hardness in both storage temperatures studied and effect on rice bread volume, crumb appearance and colour, demonstrating the possibility of use of the phosphorylated rice flour in gluten-free breads. [ABSTRACT FROM AUTHOR]

Gluten free 'tagliatelle' were prepared with teff flour and increasing levels (0, 20 and 40%, w/w; indicating control, T20 and T40, respectively) of a new developed white-seeded low phytic acid and lectin free ( ws+lpa+lf) common bean flour. On a dry matter (DM) basis, total starch decreased ( p < 0.05) from 72.2 to 65.1 and 60.2%, while protein and dietary fibre increased ( p < 0.05) from 9.9 to 13.3% and 16.5% and from 8.5 to 11.8% and 15.7% for control, T20 and T40, respectively. The chemical score of protein increased ( p < 0.05) from 46 for control to 65 for T40. The colour was influenced ( p < 0.05) by bean inclusion, whereas no difference was reported for texture properties. The ws+lpa+lf bean inclusion increased ( p < 0.05) the resistant starch content (from 6.6% DM for control to 18.6% DM for T40) while decreased from 60 for control to 39 for T40 ( p < 0.05) the in vitro glycaemic index. The partial replacement of teff flour with bean flour can favourably be used in gluten free pasta formulation. [ABSTRACT FROM AUTHOR]

Canola proteins extracted by electroactivated solutions were incorporated to gluten-free biscuits made from blend of rice and buckwheat flours. Physical and textural properties were significantly influenced by these proteins. Isolates and concentrates did not behave in a similar way. A significant increase in diameter was noted for all of the supplemented samples. An increase in thickness was observed for the samples added with protein concentrate, whereas the spread ratio decreased for all the samples compared to control. The hardness of biscuits decreased with the addition of the proteins as compared to the control. The changes in biscuit hardness or fracture strength were in line with the changes in dough hardness. Biscuits containing protein concentrate had lighter, more aerated texture as shown by scanning electron microscopy with lesser amounts of gelatinised starch, indicating improved gas-holding capacity and more stabilised structure. Protein-supplemented biscuits have lower moisture and water activity. [ABSTRACT FROM AUTHOR]

BACKGROUND Although pasta is one of the most widely demanded products among gluten-intolerant people, few studies have focused on the sensory analysis and acceptability of these products. Spaghetti was made from Andean corn ( Zea mays var. amylacea), capia and cully varieties from northern Argentina, and the flash profile technique was applied by semi-trained assessors to compare the sensory profile of this type of spaghetti with those made with rice and wheat flours. Acceptability of capia corn spaghetti was studied in celiac and non-celiac consumer groups using a 9-point hedonic scale and check-all-that-apply ( CATA) questions. RESULTS Two Andean corn spaghetti samples were described by assessors as rough, odd-smelling and odd-tasting. These terms were also used by non-celiac consumers to describe the capia corn spaghetti sample, which explained its low acceptability scores. However, celiac consumers assigned high acceptability scores to the same sample and described it as tasty, smooth, tender, novel, having a pleasant flavor and good quality, and as a product that can be consumed every day and by the whole family. CONCLUSIONS The results of this study suggest that Andean corn flours are a suitable and acceptable product for celiac consumers and can be used in the production of spaghetti for celiac consumers but should be reformulated for non-celiac consumers. © 2014 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

This study was undertaken to see the effect of kidney bean ( KB), field pea ( FP) and amaranth ( AM) protein isolates on the viscoelasticity and gluten-free muffin-making properties of starch-based batter. The characteristics of gluten-free muffins were also compared to those prepared with wheat gluten ( WG). The incorporation of different protein isolates enhanced batter viscoelasticity (increased storage and loss modulus and decreased tan δ) and resulted in muffins with higher specific volume, springiness and cohesiveness. Firmness of the muffins varied with the source of protein isolate. KB protein isolates resulted in firmer muffins compared to those made from FP, AM and WG. The crust colour became more reddish-brown on incorporation of protein isolates, while crumb colour varied with the source of protein. Overall, the results revealed that KB, FP and AM protein isolates can be successfully used to prepare gluten-free muffins with characteristics comparable to those made from wheat gluten. [ABSTRACT FROM AUTHOR]

The objective of the present research was to analyse the combined effect of pregelatinised cassava starch and bagasse (70:30) flour, cassava starch and amaranth flour on the cooking properties of pasta, verify the acceptance and buying intention of the product with the best technological characteristics, and finally compare them with commercial products made with regular and whole wheat flour. The vermicelli-type pasta obtained in this study in the proportion of 10:60:30 (pre-gelatinised flour:cassava starch:amaranth flour) showed the best results in the quality tests, with a cooking time of 3 min, mass increase of 101.5% and 0.6% solids loss to the cooking water, superior to the commercial pasta. Acceptance testing showed that this was a very good pasta (score of 7.2 on a 9-point scale) and obtained 42% buying intention amongst the consumers. The elaboration of pasta containing pregelatinised cassava starch and bagasse (70:30) flour, cassava starch and amaranth flour was shown to be a feasible alternative with respect to the technological and sensory aspects, and could be consumed by those suffering from gluten intolerance. [ABSTRACT FROM AUTHOR]