Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics

被引:18
作者
Franco, Wendy [1 ,2 ]
Evert, Katherine [1 ]
Van Nieuwenhove, Carina [3 ,4 ,5 ]
机构
[1] Pontificia Univ Catolica Chile, Dept Ingn Quim & Bioproc, Santiago 7820436, Chile
[2] Pontificia Univ Catolica Chile, Dept Ciencias Salud Nutr & Dietet, Santiago 7820436, Chile
[3] Ctr Referencia Lactobacilos CERELA CONICET, Chacabuco 145, RA-4000 San Miguel De Tucuman, Tucuman, Argentina
[4] Univ Nacl Tucuman, Fac Ciencias Nat, Miguel Lillo 205, RA-4000 San Miguel De Tucuman, Tucuman, Argentina
[5] Univ Nacl Tucuman, IML, Miguel Lillo 205, RA-4000 San Miguel De Tucuman, Tucuman, Argentina
来源
FERMENTATION-BASEL | 2021年 / 7卷 / 03期
关键词
gluten-free; bread; quinoa; sourdough; malting; germination; Pediococcus penstosaceus; LACTIC-ACID BACTERIA; AMINO-ACIDS; SHELF-LIFE; EXOPOLYSACCHARIDES; QUALITY; FERMENTATION; IMPROVEMENT; CEREALS; YEAST;
D O I
10.3390/fermentation7030115
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
The demand for gluten-free breads has increased in the last years, but important quality and nutritional challenges remain unsolved. This research evaluated the addition of quinoa in whole quinoa grain flour, germinated quinoa flour, and quinoa sourdough, as a functional ingredient in the formulation of a rice flour-based bread. Twenty percent (w/w) of the rice flour was replaced with quinoa flour alternatives in bread formulations. The chemical composition, shelf-life, and sensory attributes of the rice-quinoa breads were analyzed. The addition of quinoa in sourdough resulted in breads with a significantly improved protein content at 9.82%, relative to 2.70% in the control breads. The amino acid content in quinoa sourdough breads also was also 5.2, 4.4, 2.6, 3.0, and 2.1 times higher in arginine, glutamic acid, leucine, lysine, and phenylalanine, respectively, relative to control breads with rice flour only. The addition of quinoa sourdough in rice breads also improved the texture, color, and shelf-life (up to 6 days), and thus they became moderately accepted among consumers. Although the germinated quinoa flour addition also resulted in a higher protein (9.77%) and amino acid content, they had a reduced shelf-life (4 days). Similarly, the addition of quinoa flour resulted in a higher protein content (9.61%), but the breads had poor texture attributes and were the least preferred by the consumers.
引用
收藏
页数:16
相关论文
共 54 条
  • [31] Sensory characterisation of gluten-free bread with addition of quinoa, amaranth flour and sweeteners as an alternative for coeliac patients
    Machado Alencar, Natalia Manzatti
    de Morais, Elisa Carvalho
    Steel, Caroline Joy
    Andre Bolini, Helena Maria
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2017, 52 (04) : 872 - 879
  • [32] Germination of Oat and Quinoa and Evaluation of the Malts as Gluten Free Baking Ingredients
    Makinen, Outi E.
    Zannini, Emanuele
    Arendt, Elke K.
    [J]. PLANT FOODS FOR HUMAN NUTRITION, 2013, 68 (01) : 90 - 95
  • [33] Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods
    Martinez-Villaluenga, Cristina
    Penas, Elena
    Hernandez-Ledesma, Blanca
    [J]. FOOD AND CHEMICAL TOXICOLOGY, 2020, 137
  • [34] McCleary BV, 2010, J AOAC INT, V93, P221
  • [35] Sulfite analysis of fruits and vegetables by high-performace liquid chromatography (HPLC) with ultraviolet spectrophotometric detection
    McFeeters, RF
    Barish, AO
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (06) : 1513 - 1517
  • [36] Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread
    Micaela Dallagnol, Andrea
    Pescuma, Micaela
    Rollan, Graciela
    Ines Torino, Maria
    Font de Valdez, Graciela
    [J]. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 2015, 99 (09) : 3839 - 3849
  • [37] Effects of Whole and Malted Quinoa Flour Addition on Gluten-Free Muffins Quality
    Miranda-Villa, Patricia P.
    Mufari, Jesica R.
    Bergesse, Antonella E.
    Calandri, Edgardo L.
    [J]. JOURNAL OF FOOD SCIENCE, 2019, 84 (01) : 147 - 153
  • [38] Design of a "Clean-Label" Gluten-Free Bread to Meet Consumers Demand
    Montemurro, Marco
    Pontonio, Erica
    Rizzello, Carlo Giuseppe
    [J]. FOODS, 2021, 10 (02) : 1 - 17
  • [39] Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours
    Montemurro, Marco
    Pontonio, Erica
    Gobbetti, Marco
    Rizzello, Carlo Giuseppe
    [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2019, 302 : 47 - 58
  • [40] Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread
    Moore, M. M.
    Dal Bello, F.
    Arendt, E. K.
    [J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2008, 226 (06) : 1309 - 1316