![]() ![]() Īs the nutritional value has also become an essential aspect of gluten-free foodstuffs, the addition of fruit pomace to biscuits is one of the possible approaches that could be adopted to increase their dietary fiber and minerals contents. The rice flour obtained by thermoplastic extrusion presents increased cold viscosity, and reduced peak viscosity and tendency to retrograde as the amount of gelatinized starch is higher than the rice flour without any thermal treatment. The addition of soy proteins to rice flour improves the amino acid balance of the new ingredient since legume and cereal proteins are complemented in the essential amino acids lysine and methionine. Furthermore, it is entirely feasible to employ rice flour in short dough biscuit formulation. Rice flour is the most suitable source of starch for gluten-free bakery applications due to its bland taste, white color, digestibility, and hypoallergenic properties. The importance to simultaneously improve both the quality and the nutritional profile of gluten-free products has been stimulating researchers to investigate new ingredients and technologies to be applied in gluten-free bakery products. Gluten-free products are also usually inferior sources of protein. However, gluten-free bakery products are generally deficient in dietary fiber due to the use of pure refined flour and/or starch as primary raw materials for their preparation. ![]() Besides the people needing to follow a gluten-free diet for health reasons, a new segment of consumers has arisen who consume gluten-free products as a lifestyle choice. For them, gluten could also be considered a “toxin” based upon its mechanism of action in the small bowel and perhaps even in the central nervous system. ![]() Underneath the umbrella of gluten-related disorders, there are also people with wheat allergy, non-celiac gluten sensitivity, dermatitis herpetiformis and gluten ataxia. Gluten and related proteins found in grains contribute to a cluster of diseases, not limited to celiac disease. The goal is to serve healthier and more functional food market demand. This objective is very often achieved by increasing the ratios of different types of dietary fiber and protein in an elementary formulation. Attempts are being made to improve biscuits’ nutritive value by modifying their nutritive composition. They serve as a source of energy for many people. These products are convenient, ready-to-eat, inexpensive and affordable snacks, being able to present a great variety of flavors, prepared through baking into a low moisture content (< 5%), which gives them a long shelf-life. In contrast, children’s results showed that they did not distinguish ( p ≥ 0.05) two of three samples of biscuits analyzed.īiscuits are one of the most popular bakery items consumed by nearly everyone, appealing to children, teenagers, adults, and elderly ones. Concerning the sensory analysis, adults’ results showed that the flavor attribute might be responsible for increasing the overall impression score of a sample. Complementarily, the results of the microbiological evaluations of the biscuits and their comparison with the Brazilian microbiological standards legislation attested their safety. Also, all pregelatinized composite flours and biscuits presented low moisture and water activity, being microbiologically stable to room temperature (25 ± 2 ☌). All pregelatinized composite flours in this study can be labeled as protein sources and can be claimed as high in total dietary fiber content, as well as two biscuit samples that can be labeled as total dietary fiber source. Thermoplastic extrusion was an efficient unit operation for the elaboration of a new gluten-free ingredient in which a by-product rich in total dietary fiber and a component with a high level of protein were employed. The target was the investigation of the nutritional profile and consumer’s acceptance of three short dough sweet biscuit samples. This study evaluated the employment of 30% of rice-based pregelatinized composite flours (containing 15, 25 or 35% orange pomace blended with 5% soy protein isolate) on gluten-free biscuits. Studies that have assessed sensory characterization of products prepared with orange pomace are scarce. Gluten-free bakery products are usually deficient in dietary fiber and inferior sources of protein.
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