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Extruded Quinoa Flour Applied for the Development of Gluten-Free Breads: a Technological, Sensory and Microstructural Approach.
Plant Foods Hum Nutr
January 2025
Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina.
Quinoa flour due to its nutritional and sensory characteristics could be used as an ingredient to improve the nutritional and technological properties of gluten-free bread. Furthermore, the application of hydrothermal processes such as extrusion can enhance their native properties. Hence, our objective was to evaluate how the incorporation of extruded quinoa flours (EQFs) affects the technological, sensory and nutritional quality of gluten-free bread.
View Article and Find Full Text PDFEfficacy of Dietary Interventions for Irritable Bowel Syndrome: A Systematic Review and Network Meta-Analysis.
J Clin Med
December 2024
Division of Gastroenterology and Hepatology, Bon Secours Mercy Health, Toledo, OH 43608, USA.
Irritable bowel syndrome (IBS) is a common condition that alters the quality of life of patients. A variety of dietary interventions have been introduced to address this debilitating condition. The low-FODMAP diet (LFD), gluten-free diet (GFD), and Mediterranean diet are examples showing efficacy.
View Article and Find Full Text PDFImprovement of Bioactive Components and Technological Quality of Gluten-Free Pasta with Utilization of Different Carrot Powders, Guar Gum and Pregelatinization Application.
Foods
December 2024
Department of Food Engineering, Engineering Faculty, Necmettin Erbakan University, Köyceğiz Campus, 42050 Konya, Turkey.
In this study, carrot (orange and black) powder substitution (0-15%) and different dough applications (guar gum (GG) addition, pregelatinization (PG) and a PG + GG combination) were researched in gluten-free pasta preparation to improve the bioactive components and technological properties. Some quality attributes and bioactive components of the pasta were determined. Black carrot powder substitution into the pasta revealed rich functional properties with higher total dietary fiber (TDF), Ca, K, Mg, P and total phenolic content (TPC) than orange carrot powder.
View Article and Find Full Text PDFTriboelectric Separation for Protein Enrichment of Wheat Flour Compared with Gluten-Starch Mixtures as a .
Foods
December 2024
Food Process Engineering, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany.
Triboelectric separation, a solvent-free method, was investigated as a tool for protein enrichment in wheat flour. Gluten-starch model mixtures, flour, and reground flour fractions were evaluated for their separation characteristics (selectivity and efficiency). Mass yield, protein content, particle size distribution, and SEM analysis were used to assess performance.
View Article and Find Full Text PDFInvestigation of Rheological and Flow Properties of Buckwheat Dough with and Without Xanthan and Guar Gums for Optimized 3D Food Printing Across Temperature Variations.
Foods
December 2024
Department of Mechanical and Aerospace Engineering, School of Engineering and Digital Sciences, Nazarbayev University, Astana 010000, Kazakhstan.
Buckwheat () is a gluten-free crop valued for its protein, fiber, and essential minerals. This study investigates the rheological properties of buckwheat (BW) dough, both with and without the addition of gums (no gum, guar (GG), xanthan (XG)), at varying barrel temperatures (25, 55, and 85 °C) of the rheometer and at different water content levels (45, 50, and 55% /) to optimize dough formulations for 3D food printing. Using high shear stress capillary tests, the consistency coefficient (K) and flow behavior index (n) were measured.
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