Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties.

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food Technology and Biotechnology Pub Date : 2022-12-01 DOI:10.17113/ftb.60.04.22.7655
Jelena Tomić, Dubravka Škrobot, Ljiljana Popović, Tamara Dapčević-Hadnađev, Jelena Čakarević, Nikola Maravić, Miroslav Hadnađev
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Abstract

Research background: Despite the growing trend of the gluten-free market and the presence of a wide range of gluten-free products, there are still some shortcomings in nutritional and sensory quality of these products. The commercially available gluten-free products are characterised as products of inferior nutritional quality, particularly in terms of protein and dietary fibre content and with high glycaemic index. On the other hand, from a sensory point of view, gluten-free products usually have inappropriate textural and mechanical properties, poor mouthfeel and flavour. This is a consequence of the limiting choice of raw materials that mainly possess large amount of carbohydrate components.

Experimental approach: Chickpea flour and two types of pumpkin seed press cake flour (virgin and cold pressed), at two substitution mass fractions (20 and 35%), were blended to produce gluten-free crackers without the presence of conventional gluten-free starch-rich ingredients. This study aims to investigate the effect of these non-conventional flours on nutritional and physicochemical properties, sensory acceptability, antioxidant activity and glycaemic index of crackers.

Results and conclusions: All produced crackers can bear nutritional claims 'high fibre', 'source of protein' and 'source of minerals'. Replacing chickpea flour with pumpkin seed press cake flour increased protein and total phenolic content and enhanced antioxidant activity. The selected combination of raw materials allows the production of gluten-free crackers with a moderate glycaemic index. Besides nutrient content, the addition of cold-pressed flour increased overall sensory acceptability, noticeably improving taste and flavour scores compared to the control and crackers with virgin pumpkin seed flour.

Novelty and scientific contribution: To the best of our knowledge, there is no study investigating the use of chickpea and pumpkin seed press cake flour blend without using conventional gluten-free flour and starch. The used non-conventional flour represents complementary raw materials in terms of protein quality and valuable alternatives to produce nutrient-rich, health-promoting gluten-free crackers with reduced glycaemic response and acceptable sensory properties.

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鹰嘴豆和南瓜籽压榨饼粉的无麸质饼干:营养、功能和感官特性。
研究背景:尽管无谷蛋白市场呈增长趋势,无谷蛋白产品种类繁多,但这些产品在营养和感官质量方面仍存在一些不足。市售的无麸质产品的特点是营养质量差,特别是在蛋白质和膳食纤维含量方面,血糖指数高。另一方面,从感官的角度来看,无麸质产品通常具有不适当的质地和机械性能,口感和风味差。这是主要含有大量碳水化合物成分的原料选择有限的结果。实验方法:鹰嘴豆粉和两种南瓜籽压榨蛋糕粉(初榨和冷榨),以两种替代质量分数(20%和35%)混合,生产无麸质饼干,而不存在传统的无麸质富含淀粉的成分。本研究旨在探讨这些非常规面粉对饼干的营养、理化性质、感官接受度、抗氧化活性和血糖指数的影响。结果与结论:所有生产的饼干都具有“高纤维”、“蛋白质来源”和“矿物质来源”的营养声明。用南瓜籽压榨饼粉替代鹰嘴豆粉,蛋白质和总酚含量增加,抗氧化活性增强。选定的原料组合可以生产出血糖指数适中的无麸质饼干。除营养成分外,冷榨面粉的添加增加了整体感官接受度,与对照组和使用初榨南瓜籽面粉的饼干相比,味道和风味得分明显提高。新颖性和科学贡献:据我们所知,没有研究调查使用鹰嘴豆和南瓜籽压榨蛋糕粉混合而不使用传统的无麸质面粉和淀粉。使用的非常规面粉代表了蛋白质质量的补充原料和有价值的替代品,以生产营养丰富,促进健康的无麸质饼干,降低血糖反应和可接受的感官特性。
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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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