Effect of buckwheat–corn flour ratios on the functional and physical properties of gluten-free crackers

Relevance. Celiac disease is a disease of intolerance to cereal proteins (gluten). For patients with celiac disease, it is necessary to create special types of cereal products from raw materials that do not contain gluten. For gluten-free products, flour is a key raw material component, so technology is focused on the selection of flour. In this regard, the creation of gluten-free pasta based on domestic vegetable raw materials, in particular corn and buckwheat flour, will create products aimed at preserving and improving the health of the population.Material and methods. Corn and buckwheat flour were used for the experiments. The main indicators characterizing the quality and value of buckwheat and corn flour are standard physico-chemical and organoleptic, as well as indicators characterizing nutritional value.Results. Corn flour and buckwheat flour obtained by grinding corn grains of the domestic Budan 237 variety and buckwheat of the Shortandinskaya 3 variety were used. The organoleptic, physico-chemical parameters and chemical composition of corn and buckwheat flour were determined to justify the feasibility of using grain processing products in the technology of gluten-free pasta.

Special diets are used for the treatment and prevention of diseases of the digestive system, taking into account individual food intolerance and possible allergic reactions. The monotony of the diet due to the limited range of recommended foods and dishes negatively affects both the effectiveness of the treatment of gluten intolerance, and the provision of the body with essential and replaceable nutrients. The aim of this study was to determine the selenium content in the flour of gluten-free crops (rice, corn, buckwheat and amaranth), their mixtures, as well as in dishes (pancakes) from a mixture of amaranth and buckwheat flours. Material and methods. The following raw materials were used in the study: amaranth flour, unboiled buckwheat groats, whole grain rice flour and corn flour. By mixing the components in a laboratory mixer, dry gluten-free compositions were obtained: a mixture of amaranth flour and flour from native buckwheat; a mixture of amaranth and rice flour and a mixture of amaranth and corn flour in the ratio of 1:2 and 1:1; and a mixture of amaranth, buckwheat and corn flour in equal proportions. In laboratory baking of pancakes, mixtures of amaranth flour and flour from native buckwheat were used. The selenium content was determined by atomic absorption spectroscopy with electrothermal atomization after wet mineralization of the samples. Results. The results of the study showed that amaranth, buckwheat and corn are rich sources of selenium. The most valuable source of selenium was amaranth flour (515 μg/kg). Selenium content in native buckwheat flour and corn flour was 405 and 458 μg/kg, respectively. The lowest selenium content among the studied crops was found in rice flour (135 μg/kg). Selenium content in flour mixtures of the studied cultures ranged from 258 to 522 μg/kg. The highest values of selenium content were observed in mixtures of amaranth with corn flour (516-522 μg/kg). The lowest content of this trace element was found in mixtures containing rice flour (from 258 to 325 μg/kg). Selenium content in pancakes made from mixtures of amaranth flour and native buckwheat flour varied from 290 to 326 μg/kg. The calculation showed that the consumption of a portion of pancakes (50 g) by school-age children will satisfy their daily requirement for selenium by 7.3-8.1%. Conclusion. Regular inclusion of amaranth-based foods in the diet of children with gluten intolerance can positively affect the elimination of selenium deficiency.

The article presents analytical data on the content of soluble and insoluble dietary fiber in complementary foods for children from 4 months and for pregnant women. 37 samples of cereals from various manufacturers and 4 samples of porridge for pregnant women were analyzed. These products were developed on the basis of buckwheat, wheat, rice, corn and oat flour, with or without the addition of milk powder, and with or without the addition of flavoring ingredients: apple, peach, banana, apricot, quince, pumpkin. As the results of the study showed, the total content of dietary fiber (DF) in the samples under study varied greatly from 0.6% («Malych» (Istra, rice flour) up to 21.6% («Heinz, Mom's porridge», based on buckwheat flour), which depended on the quantitative composition of complementary foods and the type of flour introduced, as well as on the availability of milk and flavor fillers. In the samples of cereals of the «Malych» series, with the same percentage of bookmarks in the recipe composition of cereal flour, the total content of DF was 0.6, 1.3 and 2.25% for rice, buckwheat and oat flour, respectively. In the samples of cereals of the «Heinz» series, the total DF content was 5.4% based on corn flour, 10.0% with rice, 10.5% with wheat and 16.3% each with buckwheat and oat flour. The addition of fruit additives to the recipe leads to an increase in the DF content in the product from 13.1% («Heinz» buckwheat flour with apple) to 18.6% («Heinz» buckwheat flour with quince). In a series of Heinz porridges based on oatmeal with various flavorings, the results of the study were: without filler - the total content of DF was 16.3%; with the addition of apple - 17.9% and with the addition of apricot and apple - 19.7%. In multi-cereal porridges, the total content of dietary fiber ranged from 4.4% «Porridge of seven cereals» to 10.1% «Milk porridge of three cereals with a banana».

The objective of this study was to evaluate the effects of different gluten-free flours on the physicochemical, textural and sensory properties of meatballs. Five different groups of meatballs were produced: C: control meatballs with breadcrumbs, Gf1: meatballs with buckwheat flour, Gf2: meatballs with chickpea flour, Gf3: meatballs with corn flour and Gf4: meatballs with millet flour. The chickpea flour increased the protein content of raw meatballs (P < 0.05). The cooking yield results were higher in gluten-free meatballs than in control samples (P < 0.05). Chickpea flour (Gf2) and corn flour (Gf3) were the most effective flours for reducing the diameter of meatballs (P < 0.05). The highest antioxidant activity was found in the meatballs with buckwheat flour (Gf1) (P < 0.05). The chickpea flour improved the texture of the meatball samples (P < 0.05), while corn and millet flour increased the hardness and chewiness values of the meatballs (P < 0.05). Millet flour decreased the flavour score compared to the control (P < 0.05), whereas the other gluten-free flours had no significant effect on all sensory properties of the meatballs (P > 0.05). This study suggests that chickpea flour had a better effect on the quality characteristics of meatballs among gluten-free flours.

Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour

The article describes the preparation of a biscuit with the replacement of wheat flour with buckwheat flour. The purpose of the general work is to enrich the composition of the biscuit product using buckwheat flour. The problem of the ability to eat properly directly concerns food producers from many countries of the world. Buckwheat flour is the basis of gluten-free production, and the improvement of confectionery production technology allows to expand the range of gluten-free food products of domestic production and makes it available to a large number of consumers. The technology of biscuit production, obtained as a result of experimental studies using raw materials from local plants, will be very important and useful for the human body. A recipe and technology for the production of semi-finished biscuit with the addition of buckwheat flour have been developed. The qualitative indicators of the developed biscuit semi-finished product are investigated. To obtain a biscuit semi-finished product, various ratios of buckwheat and wheat flour were considered. Technological parameters of biscuit production have been developed, since wheat flour, traditionally used for biscuit production, has been replaced by buckwheat flour. The influence of flour made from buckwheat on the quality of the biscuit product has been studied. The optimal amounts of the main raw materials and non-traditional types of enriched mixtures are justified, which allow improving the quality indicators of biscuit products, including organoleptic and physicochemical indicators. The issues of improving the assortment of biscuit semi-finished products are considered. In the review of biscuit semi-finished products, replacing wheat flour with non-traditional flour improves the quality of products and increases their nutritional value.

The effect of different drying methods used in the preparation of protein concentrates from different cultivars of cowpea and bambara bean was investigated. Protein was extracted by the isoelectric precipitation method and subsequently dried by cabinet drying (CD), vacuum drying (VD) and freeze drying (FD). The protein extraction yield and protein content were high. The subunit composition of protein concentrates was characterized by electrophoresis. The drying methods affected water-holding capacity, oil absorption capacity and solubility of protein concentrates depending on cultivars. Water-holding capacity was adequate for its utilization in viscous foods. The protein concentrates prepared by FD showed higher oil absorption capacity than those by CD and VD. The protein concentrates prepared by FD showed lower solubility at pH 2–6, and above pH 6 the concentrates prepared by VD presented higher solubility compared with those by CD and FD. This study provided useful information to optimize utilization of legume protein concentrates in the food industry. Practical Applications Cowpea and bambara bean cultivars could be used in the preparation of protein concentrates due to their good nutritional quality and low cost. Techniques used during the preparation of protein concentrates usually involve the conversion into a dry powder form that facilitates stable and long-term storage, enabling their use as ingredient in food applications. In this regard, the effect of cabinet drying, vacuum drying and freeze drying in the functional properties of cowpea and bambara bean protein concentrates was investigated. The freeze-drying technique was adequate for utilization of concentrates in viscous foods, bakery products and in the cold meat industry as these concentrates presented high water-holding and oil absorption capacities. The vacuum-drying technique produced concentrates with high solubility at pH 2 and above pH 6, and was adequate for concentrates that could find utilization in the fortification of beverages. Choosing appropriate drying technique and cultivar could determine utilization of protein concentrates in the food industry.

Buckwheat is a pseudo‐cereal with chemical, functional and application comparable to wheat but possesses higher antinutrient contents, which limit their digestibility and broader utilisation. The study investigated the effects of germination and nixtamalisation on the quality characteristics of buckwheat flour. Germination and nixtamalisation processes were carried out using limewater and potassium hydroxide. Whole, germinated buckwheat flour (GBW), organically nixtamalised buckwheat flour and synthetically nixtamalised buckwheat flour (SNBW) were produced and analysed for nutritional composition (proximate and mineral contents), antinutrients (phytate, oxalate, tannin and saponin) and antioxidant properties (phenol, flavonoids, ferric‐reducing antioxidant power and total antioxidant), physicochemical and functional properties (water absorption capacity [WAC], oil absorption capacity (OAC), swelling capacity (SC) and bulk density (BD), and data were analysed using ANOVA at α0.05. Germination and nixtamalisation processes significantly increased the moisture content (5.67%–8.67%; p < 0.05, ash (1.67%–4.30%; p value p < 0.05), crude protein (11.43%–14.91%; p < 0.05), fibre (10.20%–13.20%) and fat (5.0%–15.0%) but reduced the carbohydrate (61.52%–50.43%) of buckwheat flour. Protein digestibility of buckwheat flour was significantly improved (65.11%–78.14%). Similar trends were observed for the mineral content and antioxidant properties of the treated flours. The antinutritional properties of flour samples were reduced by both germination and nixtamalisation. Germinated buckwheat showed higher lightness (L), redness (a) and light intensity (E) compared with nixtamalised ones. Germination and nixtamalisation significantly influenced the pH, WAC, OAC, SC, solubility and bulk density of the buckwheat flour, which ranged between (4.94–8.91), (74.67–190.33 mL/g), (72.00–84.00 mL/g), (6.28–9.87 mL/g), (15.67–52.67 mL/g) and (0.8–0.85 g/mL), respectively. The application of germination and nixtamalisation processes significantly improves the protein digestibility, mineral content, and acidity of buckwheat flour as compared to whole buckwheat. Thus, these methods of processing have been proven to further enhance the qualitative attributes of buckwheat flour, promoting its expanded application in the food sector.

The proximate composition and functional properties of flour and protein concentrate (PC) prepared from Pleurotus tuberregium sclerotia were evaluated. Proximate analysis showed that protein concentration of P. tuberregium flour resulted in an increase of protein from 17.6 to 40.9%. Fat, ash, fiber and carbohydrate contents of the PC were significantly lower than those of the flour. Oil and water absorption capacities of the P. tuberregium flour were 30.0 and 337%, respectively; those of the PC were 55.3 and 331%, respectively. The protein concentrate had higher emulsion activity and stability, but lower bulk density and water absorption capacity than the flour. These results suggest that P. tuberregium flour and PC could serve as useful protein supplements and functional ingredients in formulated foods. However, both the flour and protein concentrate need to be evaluated for antinutritional properties.

The objective. The purpose of this work was to determine the content of macro- and microelements in buckwheat and amaranth flour, as well as products (pancakes) obtained from flour mixtures of these cultures. Materials and methods. The content of minerals (Ca, Mg, K, Na, Fe, Cu, Zn, Mn, Se, Co, Pb, Ni, Mo) in buckwheat and amaranth flour, as well as products obtained from flour mixtures of these cultures, was studied. To determine the mineral content in the samples, the method of atomic absorption spectroscopy. Results. As a result of the conducted research, experimental material was obtained on the content of macro-and microelements in gluten-free products. A significant part of the minerals of the flour samples under consideration is potassium – 371 mg/100 g for amaranth flour and 405 mg/100 g for buckwheat flour. High magnesium content was found in buckwheat flour 239.9 mg/100 g and 202.5 mg/100 g in amaranth flour. Low calcium content was observed in both samples: 69.0 mg/kg in amaranth and 62.0 mg/kg in buckwheat flour. Amaranth flour is superior to buckwheat flour in the content of trace elements such as copper (319 mcg/100 g), zinc (2495 mcg/100 g) and selenium (515.4 mcg/100 g). Buckwheat flour contains more potassium (405.9 mg/100 g), magnesium (239.9 mg/100 g), and copper (334 mcg/100 g) than amaranth flour. The data obtained show that amaranth and buckwheat flour can be classified as good sources of selenium with a content of 515.4 mcg/100 g and 404.0 mcg/100 g, respectively. The content of mineral substances in pancakes made from mixtures of amaranth flour and native buckwheat flour decreased within 3–23% of their content in the original flour. The calculation of the recommended daily requirement showed that the use of a portion of pancakes (45g) by school-age children will meet their daily needs on average: in magnesium by 35.3%, in potassium by 9.5%, in iron by 26.4%, copper by 19.6%, and selenium by 27.7%. Conclusion. Research has shown that amaranth flour and non-steamed buckwheat flour are rich in potassium, magnesium, iron, copper and selenium. The samples under consideration exceed rice and corn in the content of all the microelements under consideration, with the exception of sodium. Keywords: amaranth, balanced diet, children of preschool and school age, celiac disease, gluten-free products, grain-based products for baby food

The chemical compositions, functional and pasting properties of flour from three varieties of Brachystegia spp. (Brachystegia eurycoma, Brachystegia nigerica and Brachystegia kennedy) were studied. Results show that the chemical compositions of flour samples ranged from12.31 to 12.67% (protein), 1.66 to 1.72% (crude fiber), 2.06 to 2.39% (ash), 7.18 to 8.45% (fat), 3.85 to 4.75% (sugar) and 58.45 to 59.62% (starch). Functional properties such as water absorption capacity, oil absorption capacity, swelling power, solubility index, pH and amylose content were in the ranges of 80.14 to 80.77, 84.21 to 84.52, 15.64 to 15.78, 15.44 to 15.98, 5.48 to 6.74 and 20.42 to 20.69%, respectively. In addition, pasting properties values were 85.58 to 89.05°C (peak temperature), 128.54 to 133.45 (peak viscosity), 23.75 to 26.53 (trough viscosity), 419.6 to 449.5 (final viscosity) 53.5 to 59.0 (break down viscosity) and 402.6 to 413.4 Relative value units (RVU) (setback viscosity). No significant difference (p > 0.05) was observed in the functional properties of the flours. The pasting profile showed that peak and hot paste viscosities are the key pasting parameters in characterizing flours from the three Brachystegia varieties. The variation in peak viscosity of the Brachystegia flours might be due to varietals and geographical influence. The study shows that B. eurycoma flour had the best functional and pasting properties results that could be exploited in food formulations such as soup, and sauces. Key word: Brachystegia flour, variety, chemical composition, functional, pasting properties.

The baking properties of green buckwheat, lentil, corn, coconut, amaranth, and brown rice flours as well their effect on the rheological properties of dough semifinished products made from wheat flour were investigated. For the study, high-grade wheat flour as well as mixtures of high-grade wheat flour and the flours under investigation (5; 10; 15; 20; and 25% replacement) were taken. The breadmaking properties of the flour types were tested at 5, 15, and 25% replacement. Rheo-logical properties were determined using farinograph (Brabender), alveograph (Chopin), amylograph (Brabender), and falling number measurement device (Perten). It was found that amaranth flour had the greatest effect on the water absorp-tion capacity of the flour mixture, with its increase by 13.3% when replacing wheat flour at a 25% ratio. To evaluate the baking properties of the studied flour types, an analysis on their influence on the volume of finished products, sensory characteristics of bread, and change of bread softness during storage was conducted with the use of a texture analyzer (TA.XTplus100C). When 10% coconut flour was added to the dough, its kneading stability increased significantly, reach-ing 48 minutes 49 seconds. Alveographic tests demonstrated a decrease in the baking power of the dough semifinished products in all samples, with the corn flour sample showing the smallest decrease of 35.2% and the lentil flour sample showing the largest decrease of 75.4%. Based on the studies conducted, the amylograms of the flour mixtures showed the highest increase of 486 units in the gelatinization maximum in the sample containing corn flour at 25% dosage. Replac-ing wheat flour with coconut flour, corn flour, and hydrothermally unprocessed buckwheat flour reduced the specific vol-ume of bread. The most pronounced decrease in specific volume was observed when replacing with coconut flour, by 0.6 cm3/g at 25% replacement. The optimum ratio of dough rheological properties and baking quality was achieved in the mix-ture of high-grade wheat flour with 25% amaranth flour.

The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture) and sensorial parameters (flavor, appearance, crumb texture, crust color and satisfaction). Regarding flavor and moisture, breads prepared with the three different ingredients were not statistically different at 5% probability by the Tuckey test. However, they differed significantly regarding the specific volume, crumb texture, crust color, degree of satisfaction and external appearance. Rice flour bread presented the best parameters, being preferred by the sensory evaluation panel, followed by corn starch bread and cassava starch bread. Breads prepared with rice flour resulted in a softer product, presenting a better consistency with small alveoli homogeneously distributed. As far as crumb texture was concerned, corn starch bread presented larger alveoli, while cassava starch resulted in bread with expandable and gummy crumb, with granulation without alveoli, and undesirable sensorial characteristics. Production parameters were established based on these results and a mixture of flours, composed by 45% rice flour, 35% corn starch and 20% cassava starch presented good results originating bread with crumb formed by uniform and well distributed cells, and pleasant flavor and appearance.

Wood can be used for the in situ preparation of wood sponge using chemical treatment, which can be employed as absorbent for sewage treatment and exhibits the advantage of low cost, low density, high porosity, and environmental friendliness. Previous researches on wood sponge mainly focused on its various applications, while the influence rule and mechanism of treatment conditions such as pH and concentration of NaClO2 solution, as well as concentration of NaOH solution have not been fully understood. This challenge limits the manufacturing efficiency and further application of wood sponge for the production of absorption materials and so on. The study presented an effective strategy for preparing wood sponges via using a top–down chemical treatment on low-density balsa wood and paid more attention to the controlling rule of preparation parameters. At the condition that pH of 4.0 (NaClO2 solution), NaOH concentration of 7 wt%, and NaClO2 concentration of 3 wt%, wood sponge with a porosity of 96.47% can be obtained with good resilience and excellent absorption capacity. Excessive concentration of NaOH and NaClO2 will significantly affect the skeletal structure of the wood sponge. After the silylation treatment, the optimal wood sponge was endowed with oil and organic solvents absorption capacity of 2441–17,300 mg g−1; it can be also recycled by simple extrusion. This highly resilient and recyclable wood sponge with high porosity and oil absorption capacity can be potentially applied for environmental protection.

Aims: To assess the functional properties of flours made from Imbrasia oyemensis larvae, a caterpillar widely consumed in Cote d’Ivoire, for industrial purposes. Methodology: Full-fat and defatted flours were obtained from dried Imbrasia oyemensis larvae collected on the “Gouro” market of Adjame (Abidjan, Cote d’Ivoire). Protein fractionation, protein content and functional properties were investigated using standard methods. All results were statistically analysed. Original Research Article Akpossan et al.; IJBCRR, 5(2): 116-126, 2015; Article no.IJBCRR.2015.014 117 Results: Defatting led to a significant (P≤0.05) reduction of emulsion capacity and stability, whereas the soluble protein fractions (such as albumin and glutelin), dispersibility, bulk density, water absorption capacity, water solubility index, oil absorption capacity, foam capacity and stability increased significantly (p<0.05). The full-fat and defatted flours had high oil (78.12 and 84.08% respectively) and water absorption capacities (86.89% for full-fat and 66.07% for defatted flour) as desirable characteristics for use in some foods such as meats, sausages, breads and cakes. Fevermore, they showed high bulk density (1.00 and 1.04g/mL respectively for full-fat and defatted) and good wettability and therefore would be suitable for use as a functional ingredient in a variety of food formulations. Conclusion: Defatting has significant effect on functional properties of dried I. oyemensis flours. Full-fat as well as defatted flour show good functional characteristics for use in many food industries.