Dorota Gumul

Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites

The aim of this study was to evaluate the effect of substituting 20–60% of corn flour with acorn or hemp flour on the quality, nutritional, pro-health value, and sensory properties of gluten-free biscuits. Partial replacement of corn flour with the mentioned above flours resulted in a significant reduction of biscuit volume and an increase of their hardness. The biscuits in the experiment were significantly darker than the control ones. Increasing the content of both studied flours resulted in a distinct trend of color variation from yellow toward red-purple. The protein content in biscuits with the addition of acorn flour did not differ significantly in comparison with the control biscuits, whereas biscuits with flour hemp contained 40–122% more protein in comparison with the control ones. The total dietary fiber content increased correspondingly with the addition of the investigated flours. The total polyphenols content (TPC) in biscuits with the acorn flour addition increased in the range of 308–801% in relation to the control, and the addition of hemp flour increased the TPC in the range of 41–143%. It was found that acorn flour contributed to higher growth (an average of 367%) of the antioxidant activity of the biscuits in relation to the control samples than the hemp flour (an average of 114%). The control biscuits obtained the highest sensory score, similarly biscuits with 20 and 40% acorn flour addition. The most favorable replacement should be that not more than a 40% substitute of corn flour with acorn flour.

Gluten-free bread with an addition of freeze-dried red and purple potatoes as a source of phenolic compounds in gluten-free diet

Abstract The basis for gluten-free diet is often gluten-free bread, which is usually characterized by a low-nutritional value, and lacks any pro-health properties. Only after an introduction of gluten-free raw materials, containing high level of bioactive compounds it would be possible to obtain the product with a pro-health potential. The aim of the study was to analyze the content of bioactive compounds (total phenolic content, phenolic acids, flavonoids, flavonols, anthocyanins and carotenoids) in gluten-free bread prepared with 5% addition of freeze-dried red and purple potatoes as well as to assess their antioxidant potential. Summarizing, among the analyzed gluten-free breads with an addition of freeze-dried red and purple potatoes, the best results could be obtained by using variety Magenta Love (red potato), which provided the highest levels of phenolic compounds and carotenoids and also antioxidant and antiradical activity.

Usability of residual oat flour in the manufacture of extruded corn snacks

Extrusion technology is used to produce snacks from various raw materials, including by-products. One such by-product is residual oat (Avena sativa L.) flour (ROF), which is obtained as a by-product in the production of Betaven. The aim of this study was to prepare extrudates based on cornmeal with varying proportions of ROF, and to investigate the influence of applied additives on nutritional and pro-health compounds and the texture and functional properties of the snacks. Cornmeal extrudates with varying proportions of ROF were analyzed. Products obtained at a 1:2 compression ratio with 10% ROF exhibited the highest expansion, least density and hardness, and the highest water-binding capacity. The use of a 10% addition level caused an increase in soluble dietary fiber by 63%, insoluble fiber by 25%, polyphenols by 23%, and antioxidant activity by 22%. The above-mentioned extrudates had the best sensory quality, and therefore this level of ROF addition is recommended for industrial processing.

The influence of freeze-dried red and purple potatoes on content of bioactive polyphenolic compounds and quality properties of extruded maize snacks

Taking into account, that freeze-dried red and purple potatoes are a rich source of polyphenols, mostly anthocyanins, it seems reasonable to utilise such raw material, free of gluten, to produce gluten-free snacks based on maize, by means of extrusion. The aim of the study was to analyse the content of bioactive polyphenols in extruded maize snacks with varying share of freeze-dried red and purple potatoes of the varieties Magenta Love and Blue Star, and to evaluate their antioxidant potential. Additionally the analysis of consumer acceptance of such products was performed. It was observed, that maize extrudates with a share of freeze-dried red and purple potatoes are an innovative, valuable pro-health product which could be used by healthy consumers, but also by the people with certain dietary disorders, such as celiac disease. Application of 25% share of freeze-dried red potatoes Magenta Love variety to extrudates proved to be the best in terms of content of bioactive compounds and antioxidant activity. Also the colour, high sensory scores and improved texture properties suggest that such a product could be well accepted on the market.

Characteristics of starch breads enriched with red potatoes

Starch breads may often be low in nutritional value, in comparison to traditional products, as they contain less dietary fibre, protein and micro and macro elements. As an effect a risk of mineral deficiencies and digestive problems caused by lack of dietary fibre could be expected in persons adhering to gluten free diet. To eliminate such problems, a continuous research on gluten-free bread nutritional enrichment, has been done in recent years. Raw material used to enrich gluten free products should include: inulin, lupine, radish, soy, lucerne sprouts, oilseeds, different type of dried fruits. Among the most commonly used raw materials, there are flours from gluten free cereals and pseudocereals such as buckwheat, amaranth and maize are very popular. It seem that valuable alternative could be considered a red, purple or pink potatoes as starch breads additives. The aim of this work was to investigate the effect addition of freeze-dried color potatoes on crude fiber, polyphenols, anthocyanins and flavonoids and nutritional value of gluten free breads. It could be concluded, that freeze-dried color (red, purple, pink) potatoes enriched the gluten free breads (starch breads) with health promoting bioactive components, like polyphenols, and highly valuable protein. The most promising additive was Magenta Love red potato variety lyophilisates, because gluten free breads enriched with this component were characterized by high protein content and the highest content of free and bound polyphenols, flavonoids, anthocyanins. The presence of all these components increased the nutritional and pro-health value of gluten free product as starch bread.

Physico-chemical and rheological properties of gelatinized/freeze-dried cereal starches

Abstract The influence of gelatinization and freeze-drying process on the physico-chemical and rheological properties of cereal starches was evaluated, and it was observed that modified starches revealed an increased water binding capacity and solubility when compared to dry starches, while exhibiting the same amylose and fat contents. The molecular weights of starches decreased after modification which resulted in the lower viscosity of dissolved modified samples in comparison to native starch pastes. As it was observed by scanning electron microscopy modified starches were characterized by an expanded surface, a uniform structure and high porosity.

Physical characteristics and nutritional composition of gluten-free bread with share of freeze-dried red potatoes

ABSTRACT The aim of the study was to compare nutritional composition and physical properties of gluten-free bread samples with a 5% addition of freeze-dried red potatoes (variety: Blue Star, Magenta Love, Violeta), in order to check the suitability for nutritional enrichment of such products. It was observed that the use of potato variety Magenta Love resulted in the most beneficial nutritional quality of gluten-free bread (especially high content of insoluble fibre), and its best physical properties (high volume, low hardness, good cohesiveness), which were reflected in the highest consumer acceptance of this product. The use of freeze-dried red potatoes could be recommended as an innovative way to enrich gluten-free products in nutrients and improve their technological quality.