This is the only report demonstrating innovative ancient whole grain gluten-free (no yeast or chemicals) products. Ancient whole grain gluten-free flatbreads were prepared with quinoa, teff, amaranth and buckwheat flo...This is the only report demonstrating innovative ancient whole grain gluten-free (no yeast or chemicals) products. Ancient whole grain gluten-free flatbreads were prepared with quinoa, teff, amaranth and buckwheat flours. Dough formulations contained flour, salt and water. Ingredients were mixed for 5 min using table top Kitchen Aid mixer at stir setting 1. Dough was equilibrated for 30 min. 65 g of dough was placed between two sheets of nonstick parchment paper and pressed to 17 cm round flatbreads in a Tortilla Chapatti Press. Each flatbread was cooked for two minutes (one minute each side) in using Flatbread Maker. Taste panels of 64 inhouse volunteers determined that Taste/Flavor of quinoa, teff and amaranth flatbreads were similar and significantly (P ≤ 0.05) better than those for buckwheat flatbread. The taste panel determined ancient whole grain gluten-free flatbreads had acceptance of quinoa 84%, teff 72%, amaranth 66% and buckwheat 38%. Each ancient whole grain gluten-free flatbread contained 25 - 30 g whole grain and 4 - 5 g protein. Quinoa, teff and amaranth one flatbread contained 2 - 3 g dietary fiber, whereas buckwheat flatbread contained 8 g dietary fiber. Consuming two whole grain gluten-free flatbreads with two meals (total = 4) would give 4 - 32 g of dietary fiber. The USDA food guide recom mends that at least 1/2 of all the grains eaten should be whole grains. The FDA allows food Health Claim labels for food containing 51% whole gains and 11 g of dietary fiber. The gluten sensitive individuals would enjoy tasty, health promoting, ancient whole grain easy to make flatbreads. These recipes offer consumers additional nutritious gluten-free choices and would lead to in crease in whole grain consumption.展开更多
Electrolysis technology was performed to improve the consumer preference and quality of watermelon rind(WR)incorporated into food products as a functional ingredient.In this study,wheat-based unleavened flatbread(UFB)...Electrolysis technology was performed to improve the consumer preference and quality of watermelon rind(WR)incorporated into food products as a functional ingredient.In this study,wheat-based unleavened flatbread(UFB)was prepared by the incorporation of electrolyzed watermelon rind flour(WMRF)in ratios of 0%,5%,10%,15%,and 20%,which increased ash,fiber,and essential minerals,as well as the functional,microstructure,thermal and antioxidant properties of UFB.Electrolysis technology was performed to achieve the sensory score of WR consumption and to improve its incorporation in food products as a functional ingredient.In-vitro protein digestibility showed an increase in the electrolyzed WMRF ratio,which resulted in a decrease in the protein digestibility.The%inhibition of alpha-amylase among treatments was enhanced with an increase in electrolysis time from 20 to 40 min.Whereas alpha-glucosidase highest inhibition was observed for 100μL(61.0%)and the lowest inhibition for observed at 10μL(38.2%).The findings suggest the potential use of electrolyzed WMRF as a functional ingredient in food products,offering improved nutritional and functional characteristics.展开更多
文摘This is the only report demonstrating innovative ancient whole grain gluten-free (no yeast or chemicals) products. Ancient whole grain gluten-free flatbreads were prepared with quinoa, teff, amaranth and buckwheat flours. Dough formulations contained flour, salt and water. Ingredients were mixed for 5 min using table top Kitchen Aid mixer at stir setting 1. Dough was equilibrated for 30 min. 65 g of dough was placed between two sheets of nonstick parchment paper and pressed to 17 cm round flatbreads in a Tortilla Chapatti Press. Each flatbread was cooked for two minutes (one minute each side) in using Flatbread Maker. Taste panels of 64 inhouse volunteers determined that Taste/Flavor of quinoa, teff and amaranth flatbreads were similar and significantly (P ≤ 0.05) better than those for buckwheat flatbread. The taste panel determined ancient whole grain gluten-free flatbreads had acceptance of quinoa 84%, teff 72%, amaranth 66% and buckwheat 38%. Each ancient whole grain gluten-free flatbread contained 25 - 30 g whole grain and 4 - 5 g protein. Quinoa, teff and amaranth one flatbread contained 2 - 3 g dietary fiber, whereas buckwheat flatbread contained 8 g dietary fiber. Consuming two whole grain gluten-free flatbreads with two meals (total = 4) would give 4 - 32 g of dietary fiber. The USDA food guide recom mends that at least 1/2 of all the grains eaten should be whole grains. The FDA allows food Health Claim labels for food containing 51% whole gains and 11 g of dietary fiber. The gluten sensitive individuals would enjoy tasty, health promoting, ancient whole grain easy to make flatbreads. These recipes offer consumers additional nutritious gluten-free choices and would lead to in crease in whole grain consumption.
文摘Electrolysis technology was performed to improve the consumer preference and quality of watermelon rind(WR)incorporated into food products as a functional ingredient.In this study,wheat-based unleavened flatbread(UFB)was prepared by the incorporation of electrolyzed watermelon rind flour(WMRF)in ratios of 0%,5%,10%,15%,and 20%,which increased ash,fiber,and essential minerals,as well as the functional,microstructure,thermal and antioxidant properties of UFB.Electrolysis technology was performed to achieve the sensory score of WR consumption and to improve its incorporation in food products as a functional ingredient.In-vitro protein digestibility showed an increase in the electrolyzed WMRF ratio,which resulted in a decrease in the protein digestibility.The%inhibition of alpha-amylase among treatments was enhanced with an increase in electrolysis time from 20 to 40 min.Whereas alpha-glucosidase highest inhibition was observed for 100μL(61.0%)and the lowest inhibition for observed at 10μL(38.2%).The findings suggest the potential use of electrolyzed WMRF as a functional ingredient in food products,offering improved nutritional and functional characteristics.
