Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour.

The article presents the results of an experimental study aimed at developing and optimizing recipes for biscuit desserts adapted for people with celiac disease. The relevance of the topic is due to the growing prevalence of gluten intolerance diseases, including celiac disease, both in Ukraine and around the world. Therefore, it is necessary to create high quality gluten-free food products, which are not inferior to traditional analogues in terms of organoleptic, structural and mechanical properties. The main raw material used is rice flour, the most common gluten-free ingredient, as well as its blends with amaranth and millet flour, which have a higher nutritional value due to the content of proteins, trace elements and biologically active compounds. Potato and tapioca starches were added to the formulations at different concentrations to improve the consistency, structure and moisture retention of the dough. As part of the study, the water absorption capacity of rice, amaranth, and millet flours was determined, the physicochemical parameters of the finished products (moisture content, porosity, specific volume) were evaluated, and organoleptic analysis was performed. The results analysis showed that the addition of 10-20% of amaranth or millet flour to rice flour in combination with 510% of tapioca or potato starch allows to obtained products with satisfactory sensory characteristics, soft texture, uniform porosity and stable shape after baking. The introduction of amaranth flour into the gluten-free mix increased the nutritional value of the finished products by increasing the content of complete protein, iron, magnesium, calcium and fiber, and gave the products a characteristic pleasant nutty taste. The addition of tapioca starch to the biscuit recipe contributed to the improvement of such indicators as tenderness and uniformity of structure, aroma and taste characteristics. The results obtained indicate the feasibility of using these ingredients in the formulations of gluten-free confectionery products for functional purposes. The proposed compositions can be used in the industrial and small-scale production of food products for consumers with celiac disease and other forms of gluten enteropathy.

Narrow range of Russian products for consumers with celiac disease, high prices and low nutritional value of these products determine the relevance of the development of new flour confectionery products for consumers who stick to a gluten-free diet. The aim of the work was to develop a food concentrate – semi-finished product for gluten-free cupcakes cooking. The main object of the studies was flour obtained from amaranth seeds which had been chosen because of the advantages of its chemical composition compared to the traditional industrial types of gluten-free flour – rice flour and corn flour. Amaranth flour was introduced into the dough in the form of a homogeneous mixture with corn flour or rice flour. It amounted for 5.0% to 25.0% of the total amount of flour. According to the results of studies of organoleptic and physicochemical indicators of the cupcakes quality the authors proposed the optimal combinations of corn flour and amaranth flour; rice flour and amaranth flour. They showed that if the dough base includes corn flour and amaranth flour in the ratio of 10.0–12.5% : 90.0–87.5% or rice flour and amaranth flour in the ratio of 15.0–17.5% : 85.0–82.5% it allows to obtain standard quality cupcakes. Considering these data the authors developed the recipes of semi-finished gluten-free cupcakes with amaranth flour. Calculation of nutritional value of semi-finished gluten-free cupcakes cooked following the developed recipes showed that corn-amaranth and rice-amaranth cupcakes had a better ratio of basic nutrients. They had higher content of easy-to-digest gluten-free proteins (up to 7.9–8.4 g/100 g of semi-finished product) and dietary fibers (up to 1.2–3.4 g/100 g of semi-finished product). They had lower total fat content (4–5 times). Based on the results of the conducted research it is possible to confirm that the use of amaranth flour in the development of semi-finished gluten-free cupcakes can significantly increase the nutritional value of these products and to extend the product range of affordable gluten-free Russian products.

Gluten-free pasta enriched with fish can support a nutritive and suitable option for people with celiac disease that allows achieving the benefits of fish consumption, especially the consumption of Ω-3 fatty acids; however, this requires that the pasta has adequate technological and sensory properties. For this purpose, four optimal formulations, obtained with an iterative process, were analyzed to determine the effect of the different ingredients (yellow corn flour, white corn flour, and rice flour) in gluten-free pasta compared to commercial wheat pasta. An evaluation of the color, texture, and technological properties were conducted, and the pasta was sensorially characterized. The enriched gluten-free pasta required shorter cooking times (≈3 min) and was characterized by lower hardness, springiness, gumminess, chewiness, and fracturability, and had higher values of adhesiveness than wheat pasta. In addition, the incorporation of yellow corn gives gluten-free pasta a similarity in color to commercial pasta, with a value of ∆E between 5.5 and 8.0. Regarding the sensory analysis, gluten-free pasta was characterized by slight fishy aromas and flavors with some aftertaste compared to commercial pasta. Finally, the use of different cereals to obtain gluten-free pasta could be a good and feasible alternative despite the technological and sensory modifications observed.

ABSTRACTTapioca flour is derived from the starch extracted from manioc and is a widely used food product in Brazil. Rice flour is produced from grains of rice and is used in the production of bread, porridge, cakes and cookies, which are recommended for people with celiac disease. The goal of this work was to add value to the aforementioned products by developing cookies based on tapioca and rice flours. Five formulations were prepared: A 100:0, B 75:25, C 50:50, D 25:75 and E 0:100 to tapioca and rice flour respectively, with the addition of brown sugar, and analyses its technological, nutritional and sensory properties. The following physical, physicochemical and nutritional properties were analyzed: dough texture profile, cookie weight, diameter and volume, acidity, water activity, carbohydrates, lipids, proteins, dietary fiber, ash content and moisture. A sensory evaluation was held using an affective test with 90 judges and a structured nine-point hedonic scale ranging from 'like extremely' to 'dislike extremely' for the attributes scent, color, texture, taste and overall impression in addition to purchase intent. The results indicate that cookies made of tapioca and rice flours with the addition of brown sugar have technological, physicochemical and nutritional profiles within legal standards; however, the fiber contents were below recommendations. The sensory evaluation showed good acceptance of the cookies, with average scores above 7.0. This study is part of an attempt to raise further discussions regarding the production of new low-cost bakery products that are nutritionally enriched, viable and easily accessible to all, including to people with celiac disease.

The starches use as thickening agent is due to its technological properties. Potato and corn starches are traditional thickening agents. Less common, otherwise promising agents are rice and tapioca starches. The advantages of starches and other types of thickening agents appear in composite mixtures. The article reveals the development specifics of the thickener composite mixture and its concentration determination in a paste-like semi-finished product from oyster mushrooms. The authors selected tapioca and potato starch, rice flour, xanthan gum considering the thickeners comparison results by groups – flour of different types, starches, composite mixtures of modified starches, and gums. Using standard methods and literature data, they determined its physical and chemical parameters appeared as the basis for mathematical modeling in order to obtain a mixture with maximum emulsifying activity, viscosity and elasticity. As a composite mixture with a rational ratio of ingredients, a man selected mixture with a maximum amylopectin amount (79.29%). The index of its emulsifying ability (0.44 %) is approximately equal to the maximum, and the viscosity is lower than the maximum by 4.93 MPa/s. The researchers introduced the final composite mixture into the crushed boiled oyster mushrooms in an amount of 6.0 %; 8.0 and 10.0 % by weight of the mushrooms. The optimal concentration of the thickeners composite mixture is equal to 8.0%. The mixture effect was compared to the potato starch and rice flour effect. The optimal concentrations in the semi-finished product were 10.0 %. Unlike rice flour and potato starch, the composite mixture does not affect the color and taste of the semi-finished product due to the high content of tapioca starch in it. The composite mixture use has a positive effect on the rheological parameters of the semi-finished product and allows to adjust its consistency in the desired direction.

Background: The rising incidence of celiac disease and gluten intolerance has led to an increasing demand for gluten-free products. Tapioca and corn flour are promising alternatives to wheat flour due to their gluten-free nature and beneficial nutritional properties. Objective: This study aimed to develop and evaluate the sensory characteristics of gluten-free biscuits made from tapioca and corn flour, individually and in combination, compared to a control sample made from wheat flour. Methods: This study was conducted at the National Institute of Food Science and Technology, University of Agriculture Faisalabad. Ingredients such as wheat flour, corn flour, tapioca flour, sugar, butter, eggs, vanilla extract, baking powder, and salt were procured from the local market. Four samples were prepared: a control sample (T1) with wheat flour; T2 with corn flour; T3 with tapioca flour; and T4 with a blend of corn and tapioca flours. The specific quantities of ingredients were as follows: T1 (250g wheat flour), T2 (250g corn flour), T3 (250g tapioca flour), and T4 (125g corn flour + 125g tapioca flour). Biscuits were prepared by mixing dry ingredients, followed by liquid ingredients, to form a smooth dough, which was then shaped and baked at 180°C for 20-25 minutes. Sensory evaluation involved consumer effective testing with 50 untrained panelists using a 9-point hedonic scale, and quantitative descriptive analysis (QDA) with 10 trained panelists using a 15-point scale. Data were analyzed using SPSS version 25 and Microsoft Excel for graphical representation. Ethical approval was obtained in accordance with the Helsinki Declaration, and informed consent was obtained from all participants. Results: In the consumer effective test, the control sample (T1) received ratings of 7.89 for color, 7.10 for flavor, 7.85 for texture, 7.9 for aroma, and 7.68 for overall acceptance. The T2 sample showed ratings of 7.78 for overall acceptance, 7.55 for color, 7.95 for flavor, 7.65 for texture, and 7.98 for aroma. The T3 sample scored 7.62 for overall acceptance, 7.55 for flavor, 7.8 for texture, and 8.0 for aroma. The T4 sample, with the blend of corn and tapioca flour, displayed the highest scores: 8.5 for color, 8.15 for flavor, 8.1 for texture, 7.95 for aroma, and 8.17 for overall acceptance. In the QDA, the control sample (T1) received scores of 9.81 for overall acceptability, 8.55 for flavor, 9.5 for texture, 10.5 for aroma, and 11 for taste. The T2 sample scored 10.08 for overall acceptability, 9.5 for color, 9.7 for flavor, 9.1 for texture, 11 for aroma, and 11.1 for taste. The T3 sample had scores of 10.32 for overall acceptability, 9.0 for color, 11.1 for flavor, 9.6 for texture, 11 for aroma, and 10.9 for taste. The T4 sample achieved the highest scores in QDA: 11.18 for overall acceptability, 10 for color, 13 for flavor, 10 for texture, 11.9 for aroma, and 11 for taste. Conclusion: The study demonstrated that gluten-free biscuits made from a blend of tapioca and corn flours (T4) had superior sensory attributes compared to those made from either flour alone and the control sample made from wheat flour. This suggests that tapioca and corn flour blends could be promising alternatives in the development of gluten-free products. Further research is recommended to explore the application of these flours in other gluten-free food products.

This research aims to study the ratio of rice flour and tapioca flour in the manufacture of leather cassava chips produced. This research has been conducted in the laboratory of the Faculty of the University of Muhammadiyah Palembang Pertanin in January to March 2012. This research used Randomized Block Design (RBD) are arranged in a non-factorial combinations of five treatment and repeated five times, with each factor treatment T1 (90% rice flour and tapioca flour 10%), T2 (rice flour 80 % and 20% starch), T3 (70% rice flour and tapioca flour 30%), T4 (60% rice flour and tapioca flour 40%) and treatment T5 (50% rice flour and tapioca flour 50%). Parameters observed in this study, to include the chemical analysis of water content and carbohydrate content. organoleptic tests include flavor and color to the test level of preference and level of crispness to the test ranking. While the physical analysis of volume shrinkage. The results showed that the highest water content contained in the treatment T5 (50% rice flour and tapioca flour 50%) with an average value of 3.438% and the lowest water content at T1 treatment (90% rice flour and tapioca flour 10%) with a mean value average 2.160%. Comparison of the type of flour used can affect carbohydrate content of cassava chips on the skin. Treatment T1 (90% rice flour and tapioca flour 10%) had the highest carbohydrate content than other treatments. Treatment T2 has the highest level of preference for flavor chips cassava peel treatment than T3, T1, T4 and T5. T2 treatment is treatment with an optimal ratio of flour. Treatment T2 (80% rice flour and tapioca flour 20%) had the highest level of preference for color chips cassava peel treatment than T3, T1, T4 and T5. Because rice flour has a higher protein content than starch. Treatment T2 (80% rice flour and tapioca flour 20%) had the highest level of crispness in the skin of cassava chips than treatment T3, T1, T4 and T5. Rice flour is used can affect the crispness of the skin cassava chips. Comparison of the type of flour used can affect the volume shrinkage in the skin of cassava chips. Treatment T1 (90% rice flour and tapioca flour 10%) had the lowest shrinkage volume compared to other treatments.

ObjectivesThe processed potato ingredient tested in this study was a commercially available ingredient (O’Brien’s Best; Botaniline Foods, LLC) that consists of skinned, sliced potatoes that were cooked to an exact time/temperature to enhance physiochemical properties. The objective of the study was to assess the technological properties of beef emulsion modeling systems prepared with the novel processed potato ingredient (O’Brien’s Best).Materials and MethodsThe meat used in this study was lean ground beef from one master batch of beef that was targeted to 90% lean and 10% fat. The meat batter formulations contained 20% water, 6.15% spice/seasoning, 0.18% Prague powder, and 0.0035% sodium erythorbate, and varying quantities of sodium tri-polyphosphate, salt (NaCl), and binders (processed potato, tapioca starch, or all-purpose binder). In total, eight treatments were formulated and manufactured on three separate, independent occasions (N = 24 experimental units; n = 3 replications). Three treatments were formulated with the novel processed potato ingredient (formulated without phosphate, 0.635% NaCl, and either 5, 10, or 15% the processed potato ingredient). Three treatments were formulated with commercially sourced tapioca starch (formulated without phosphate, 0.635% NaCl, and either 5, 10, or 15% commercial tapioca starch, which was tested to be 78% starch purity). Two treatments were formulated with a commercial formulation [formulated with 0.30% sodium tri-polyphosphate, 10% all-purpose binder (a multi-ingredient proprietary blend binder from Herman Laue Spice Company Inc.; Uxbridge, Ontario), and 1.905% NaCl, or 1.270% NaCl]. Parameters tested were cooking loss, proximate composition of cooked meat batters, texture profile analysis of cooked meat batters, and instrumental color of uncooked and cooked meat batters. Data were analyzed with the GLIMMIX procedure of SAS v9.4 with a fixed effect of treatment and a random effect of replication. Least square means were separated using the PDIFF option with a Tukey-Kramer adjustment. Differences were considered statistically different at P < 0.05.ResultsCooking loss was not different (P = 0.44) among treatments and ranged from 0.64% to 0.77%, indicating acceptable stability for all emulsion formulations in the study. Proximate composition revealed significant differences (P < 0.05) in moisture, protein, ash, and other components (carbohydrates), while lipid content was unaffected. Texture profile analysis revealed that textural properties were generally unaffected (P > 0.05) by treatment, with the exception of less gumminess (P < 0.05) and less chewiness (P < 0.05) in processed potato formulated emulsions compared with the tapioca starch and commercially formulated emulsions. Instrumental color of uncooked emulsions was affected to a greater degree than instrumental color of cooked emulsions. Yet, when tapioca starch was included at high levels (> 10%) in cooked emulsions lightness (L*) and yellowness (b*) were greater (P < 0.05) compared with emulsions formulated with the processed potato ingredient and with the commercial formulations.ConclusionIn summary, the technological properties (cooking loss, texture profile analysis, and instrumental color) of beef emulsion systems were largely unaffected by the processed potato ingredient (despite removal of phosphates and less NaCl) and performed similar to the commercial formulations.

The purpose of this research was to determine the effectiveness of using maizena, tapioca and rice flour as carbon sources in the biofloc system for specific growth rate, survival rate, and feed conversion ratio of nile tilapia. This research used a Completely Randomized Design (CRD), which consisted of three treatments with three replications. Treatment A use maizena flour as carbon source much 2 grams / L of water, treatment B use white rice flour as carbon source much 2 grams / L of water, and treatment C use tapioca flour as carbon source much 2 grams / L of water. Starter bacteria use EM4 much 2 ml / L of water. Maintenance of nile tilapia is carried out for 28 days. The research variables are specific growth rate, survival rate, feed conversion ratio and water quality parameters. The results showed that the use of maizena, tapioca and rice flour as carbon sources in biofloc was not significantly different (P> 0.05) on specific growth rates, survival rate, and feed conversion ratio of nile tilapia (Oreochromis niloticus). The specific growth rates achieved in treatments A, B and C are 2.36; 2.27; and 2.90% / day. The survival rate value reaches 76; 74; and 85%. Value of feed conversion ratio are 1.3; 1.8; and 1.1. The results of measuring water quality in general are in a good range. This research shows that carbon sources using tapioca flour are better than carbon sources using maizena flour and rice flour.

Tapioca, derived from the cassava plant (Manihot esculenta Crantz), stands as a versatile and significant starch source globally. Tapioca flour and tapioca starch present numerous promising opportunities for future applications in the food industry. The review explores into tapioca's scientific foundations, examining its chemical composition and potential application in food products. Extensive research showcases tapioca flour's effectiveness as a gluten-free alternative, enhancing texture, moisture retention, and overall quality in gluten-free products. Tapioca's contributions to texture modification in food products, along with its remarkable thickening properties underscore its versatility in diverse food applications. Tapioca's remarkable versatility enhances its reputation as a food ingredient by consistently improving the quality of food products. Additionally, innovations in gluten-free food products using tapioca flour can cater to those with gluten intolerance or celiac disease, offering more diverse and nutritious options. In conclusion, while tapioca flour holds significant promise for future applications in the food industry, overcoming these challenges through research, innovation, and strategic planning will be essential for its successful integration into diverse food products.

Gluten replacement is one of the most challenging issues for the bakery industry. The aim of this work was to optimize rice, sorghum, and amaranth flour levels in the development of gluten-free and additive-free sweet bread of muffin type. Using response surface methodology, optimal values of 50%, 39%, and 11% for rice, sorghum, and amaranth flour, respectively, were obtained. The optimal gluten-free bread was softer, darker, and moister than the whole-wheat control; however, their chemical composition in terms of fat, protein, and carbohydrate content was very similar. In sensory analysis, no significant (p > .05) differences were reported between the optimized and the control sweet bread for color and flavor, and both products had positive overall evaluation. Our results suggest a plausible substitution of whole-wheat flour by gluten-free composite flour based on sorghum, rice, and amaranth in preparation of quality gluten-free bakery products with characteristics similar to those of their gluten-containing counterparts. Practical applications Nowadays, the demand for gluten-free food products has been increasing. Most commonly, gluten free breads are made with rice, maize, or tapioca flours, either alone or in combination with other gluten-free flours. However, the desirable physical characteristics of these products are normally achieved by the use of hydrocolloids or other additives which may cause low acceptance in consumers. Sorghum, rice, and amaranth grains contain no gluten but can be a rich source of protein, easily digested carbohydrates, lipids, minerals, vitamins, and fiber. The present study provides evidence for a plausible replacement of whole-wheat flour (sorghum, rice, and amaranth) by gluten-free composite flour in preparation of quality, gluten-free and additive-free bakery products with characteristics similar to those of their gluten-containing counterparts.

The goal of this study was to make high quality gluten-free pasta using amaranth, quinoa and rice flours, water and eggs using extrusion processing, and to compare these with gluten-free pasta already commercialized. The difficulty was to reproduce the texture provided by the gluten network without using gluten. To do that, an experimental design was created in order to make samples with different quantities of each grain, egg whites and water. Samples were manufactured and various tests (e.g., color analysis, water activity, cooking loss, texture, etc.) were carried out in order to find the best formulation, namely the formulation which was closest to Barilla or Andean dream gluten-free commercial pasta. With Rcommander software, results were analyzed and it was determined that the best pasta formulation was 10% amaranth flour, 40% quinoa flour, and 50% rice flour, with 18% eggs whites and 39% water. This optimal formulation was manufactured and subjected to sensory analysis with other commercial samples (Barilla, Andean Dream). Statistical analyses were conducted and it was shown that, even though this formulation did not quite achieve Barilla or Andean Dream pastas quality, it approached closely in some parameters. Indeed, 80% of consumers did not refuse to eat this pasta again, and with addition of tomato sauce, no differences were seen between the spaghettis. However, individual sample analysis did indicate that consumers did not appreciate the formulation’s sticky texture, thus this parameter would have to be reworked to achieve higher quality.

Evaluation of wheat flour substitution with amaranth flour on chicken nugget properties

The material on the feasibility and development of dry culinary gluten-free mixtures for pancakes preparation is presented. The main raw material is rice flour, soybean, corn and amaranth, as well as skimmed milk powder and egg powder. The analysis of the prevalence of the celiac disease among the population is carried out. The need to expand the range of specialized products that do not contain gluten for patients with celiac diseases is shown. The amino acid composition of gluten-free flour is studied. The amino acid composition of protein is one of the important indicators characterizing its nutrition value. Based on the analysis of amino acid composition it is shown that it is advisable to use two types of flour simultaneously in the recipe of dry mixtures for the production of gluten-free pancakes, since this will help to balance the complementary composition of the protein. The recipe of dry mixtures for the production of gluten-free pancakes has been selected according to the organoleptic characteristics and taking into account the content of basic amino acids in flour to ensure the functional properties of the products. A comparative evaluation has shown that the best organoleptic indicators are at the mixture of rice and amaranth flour due to the pleasant smell, taste and aftertaste of amaranth flour. The basic technology of production of dry gluten-free mixtures for pancakes has been developed, providing packaging in cardboard boxes with an inner package of a combined polymeric material, filling the inner bag with nitrogen and hermetically sealed, nitrogen protects the content of the package from oxidation and melanoidin formation processes. Regulated indicators of nutrition value of the developed product characterizing its functional properties are established.

Effect of cryogenic freezing on textural properties and microstructure of rice flour/tapioca starch blend gel