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Gluten‐free lentil cakes with optimal technological and nutritional characteristics
BACKGROUND The celiac population usually struggle finding nutritive gluten‐free (GF) baked goods. GF foods can be improved using legume flours. Eleven GF cake formulations were elaborated according to different percentages of lentil flour (LF), corn flour (CF) and rice flour (RF) using a simplex lat...
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| Published in: | Journal of the science of food and agriculture 2024-08, Vol.104 (10), p.6298-6310 |
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| container_end_page | 6310 |
| container_issue | 10 |
| container_start_page | 6298 |
| container_title | Journal of the science of food and agriculture |
| container_volume | 104 |
| creator | Carboni, Angela D Puppo, María C Ferrero, Cristina |
| description | BACKGROUND
The celiac population usually struggle finding nutritive gluten‐free (GF) baked goods. GF foods can be improved using legume flours. Eleven GF cake formulations were elaborated according to different percentages of lentil flour (LF), corn flour (CF) and rice flour (RF) using a simplex lattice design. Water holding capacity and particle size of flours were evaluated. Moisture, aw, pH, specific volume, texture profile, relaxation, color and alveolar characteristics were determined for crumbs of all formulations. An optimization process was used to enhance the technological and nutritional attributes, selecting the three best formulations containing LF: 46% LF + 54% RF (CLF+RF); 49% LF + 51% CF (CLF+CF); and 100% LF (CLF), evaluated in their proximal composition and sensory characteristics. Linear and quadratic models for predicting the behavior of GF lentil cakes were obtained.
RESULTS
LF and CF could favor water incorporation and show more resistance to enzymatic digestion than RF. Formulations with LF showed an improvement in specific volume and alveolar parameters, while use of RF led to better cohesiveness, elasticity and resilience but with a deterioration in chewiness and firmness. CLF can be labeled as high in protein and fiber and presented the lowest amounts of lipids, carbohydrates and energy content. Consumer preference leaned towards CLF+RF.
CONCLUSION
It was possible to elaborate GF cakes using LF, obtaining nutritive products that can be offered to people intolerant to gluten ingestion. © 2024 Society of Chemical Industry. |
| doi_str_mv | 10.1002/jsfa.13459 |
| format | article |
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The celiac population usually struggle finding nutritive gluten‐free (GF) baked goods. GF foods can be improved using legume flours. Eleven GF cake formulations were elaborated according to different percentages of lentil flour (LF), corn flour (CF) and rice flour (RF) using a simplex lattice design. Water holding capacity and particle size of flours were evaluated. Moisture, aw, pH, specific volume, texture profile, relaxation, color and alveolar characteristics were determined for crumbs of all formulations. An optimization process was used to enhance the technological and nutritional attributes, selecting the three best formulations containing LF: 46% LF + 54% RF (CLF+RF); 49% LF + 51% CF (CLF+CF); and 100% LF (CLF), evaluated in their proximal composition and sensory characteristics. Linear and quadratic models for predicting the behavior of GF lentil cakes were obtained.
RESULTS
LF and CF could favor water incorporation and show more resistance to enzymatic digestion than RF. Formulations with LF showed an improvement in specific volume and alveolar parameters, while use of RF led to better cohesiveness, elasticity and resilience but with a deterioration in chewiness and firmness. CLF can be labeled as high in protein and fiber and presented the lowest amounts of lipids, carbohydrates and energy content. Consumer preference leaned towards CLF+RF.
CONCLUSION
It was possible to elaborate GF cakes using LF, obtaining nutritive products that can be offered to people intolerant to gluten ingestion. © 2024 Society of Chemical Industry.</description><identifier>ISSN: 0022-5142</identifier><identifier>ISSN: 1097-0010</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.13459</identifier><identifier>PMID: 38501745</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Adult ; Alveoli ; Bakery products ; Cakes ; Carbohydrates ; celiac disease ; Celiac Disease - diet therapy ; Cornflour ; Diet, Gluten-Free ; Female ; Flour ; Flour - analysis ; Food Handling - methods ; Gluten ; Glutens - analysis ; Glutens - chemistry ; gluten‐free cakes ; high fiber ; high protein ; Humans ; Ingestion ; Lattice design ; legume flour ; Legumes ; Lens Plant - chemistry ; Lipids ; Male ; mixture design ; Nutritive Value ; Oryza - chemistry ; Seeds - chemistry ; Sensory properties ; Specific volume ; Taste ; Zea mays - chemistry</subject><ispartof>Journal of the science of food and agriculture, 2024-08, Vol.104 (10), p.6298-6310</ispartof><rights>2024 Society of Chemical Industry.</rights><rights>2024 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c3169-cd881d6565474153764bf2023cd981ace0d7d33974c915c5c41d285c622a40473</cites><orcidid>0000-0001-8819-0133 ; 0000-0003-2564-3160 ; 0000-0003-4858-7122</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38501745$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Carboni, Angela D</creatorcontrib><creatorcontrib>Puppo, María C</creatorcontrib><creatorcontrib>Ferrero, Cristina</creatorcontrib><title>Gluten‐free lentil cakes with optimal technological and nutritional characteristics</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
The celiac population usually struggle finding nutritive gluten‐free (GF) baked goods. GF foods can be improved using legume flours. Eleven GF cake formulations were elaborated according to different percentages of lentil flour (LF), corn flour (CF) and rice flour (RF) using a simplex lattice design. Water holding capacity and particle size of flours were evaluated. Moisture, aw, pH, specific volume, texture profile, relaxation, color and alveolar characteristics were determined for crumbs of all formulations. An optimization process was used to enhance the technological and nutritional attributes, selecting the three best formulations containing LF: 46% LF + 54% RF (CLF+RF); 49% LF + 51% CF (CLF+CF); and 100% LF (CLF), evaluated in their proximal composition and sensory characteristics. Linear and quadratic models for predicting the behavior of GF lentil cakes were obtained.
RESULTS
LF and CF could favor water incorporation and show more resistance to enzymatic digestion than RF. Formulations with LF showed an improvement in specific volume and alveolar parameters, while use of RF led to better cohesiveness, elasticity and resilience but with a deterioration in chewiness and firmness. CLF can be labeled as high in protein and fiber and presented the lowest amounts of lipids, carbohydrates and energy content. Consumer preference leaned towards CLF+RF.
CONCLUSION
It was possible to elaborate GF cakes using LF, obtaining nutritive products that can be offered to people intolerant to gluten ingestion. © 2024 Society of Chemical Industry.</description><subject>Adult</subject><subject>Alveoli</subject><subject>Bakery products</subject><subject>Cakes</subject><subject>Carbohydrates</subject><subject>celiac disease</subject><subject>Celiac Disease - diet therapy</subject><subject>Cornflour</subject><subject>Diet, Gluten-Free</subject><subject>Female</subject><subject>Flour</subject><subject>Flour - analysis</subject><subject>Food Handling - methods</subject><subject>Gluten</subject><subject>Glutens - analysis</subject><subject>Glutens - chemistry</subject><subject>gluten‐free cakes</subject><subject>high fiber</subject><subject>high protein</subject><subject>Humans</subject><subject>Ingestion</subject><subject>Lattice design</subject><subject>legume flour</subject><subject>Legumes</subject><subject>Lens Plant - chemistry</subject><subject>Lipids</subject><subject>Male</subject><subject>mixture design</subject><subject>Nutritive Value</subject><subject>Oryza - chemistry</subject><subject>Seeds - chemistry</subject><subject>Sensory properties</subject><subject>Specific volume</subject><subject>Taste</subject><subject>Zea mays - chemistry</subject><issn>0022-5142</issn><issn>1097-0010</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNp90MtKAzEUBuAgiq2XjQ8gA25EmJp7JksRrwgutOuQZjI2NZ2pSQZx5yP4jD6Jqa0uXLgKh3z8nPMDcIDgCEGIT2ex0SNEKJMbYIigFCWECG6CYf7EJUMUD8BOjDMIoZScb4MBqRhEgrIhGF_5Ptn28_2jCdYW3rbJ-cLoZxuLV5emRbdIbq59kayZtp3vnpzJk27rou1TcMl1bZ7NVAdtkg0uJmfiHthqtI92f_3ugvHlxeP5dXl3f3VzfnZXGoK4LE1dVajmjDMqKGJEcDppMMTE1LJC2lhYi5oQKaiRiBlmKKpxxQzHWFNIBdkFx6vcReheehuTmrtorPe6tV0fFZa8kpgIzDM9-kNnXR_y7lERmJWkTJCsTlbKhC7GYBu1CPn88KYQVMuy1bJs9V12xofryH4yt_Uv_Wk3A7QCr87bt3-i1O3D5dkq9Autg4nM</recordid><startdate>20240815</startdate><enddate>20240815</enddate><creator>Carboni, Angela D</creator><creator>Puppo, María C</creator><creator>Ferrero, Cristina</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0001-8819-0133</orcidid><orcidid>https://orcid.org/0000-0003-2564-3160</orcidid><orcidid>https://orcid.org/0000-0003-4858-7122</orcidid></search><sort><creationdate>20240815</creationdate><title>Gluten‐free lentil cakes with optimal technological and nutritional characteristics</title><author>Carboni, Angela D ; Puppo, María C ; Ferrero, Cristina</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3169-cd881d6565474153764bf2023cd981ace0d7d33974c915c5c41d285c622a40473</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Adult</topic><topic>Alveoli</topic><topic>Bakery products</topic><topic>Cakes</topic><topic>Carbohydrates</topic><topic>celiac disease</topic><topic>Celiac Disease - diet therapy</topic><topic>Cornflour</topic><topic>Diet, Gluten-Free</topic><topic>Female</topic><topic>Flour</topic><topic>Flour - analysis</topic><topic>Food Handling - methods</topic><topic>Gluten</topic><topic>Glutens - analysis</topic><topic>Glutens - chemistry</topic><topic>gluten‐free cakes</topic><topic>high fiber</topic><topic>high protein</topic><topic>Humans</topic><topic>Ingestion</topic><topic>Lattice design</topic><topic>legume flour</topic><topic>Legumes</topic><topic>Lens Plant - chemistry</topic><topic>Lipids</topic><topic>Male</topic><topic>mixture design</topic><topic>Nutritive Value</topic><topic>Oryza - chemistry</topic><topic>Seeds - chemistry</topic><topic>Sensory properties</topic><topic>Specific volume</topic><topic>Taste</topic><topic>Zea mays - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Carboni, Angela D</creatorcontrib><creatorcontrib>Puppo, María C</creatorcontrib><creatorcontrib>Ferrero, Cristina</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Carboni, Angela D</au><au>Puppo, María C</au><au>Ferrero, Cristina</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Gluten‐free lentil cakes with optimal technological and nutritional characteristics</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2024-08-15</date><risdate>2024</risdate><volume>104</volume><issue>10</issue><spage>6298</spage><epage>6310</epage><pages>6298-6310</pages><issn>0022-5142</issn><issn>1097-0010</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
The celiac population usually struggle finding nutritive gluten‐free (GF) baked goods. GF foods can be improved using legume flours. Eleven GF cake formulations were elaborated according to different percentages of lentil flour (LF), corn flour (CF) and rice flour (RF) using a simplex lattice design. Water holding capacity and particle size of flours were evaluated. Moisture, aw, pH, specific volume, texture profile, relaxation, color and alveolar characteristics were determined for crumbs of all formulations. An optimization process was used to enhance the technological and nutritional attributes, selecting the three best formulations containing LF: 46% LF + 54% RF (CLF+RF); 49% LF + 51% CF (CLF+CF); and 100% LF (CLF), evaluated in their proximal composition and sensory characteristics. Linear and quadratic models for predicting the behavior of GF lentil cakes were obtained.
RESULTS
LF and CF could favor water incorporation and show more resistance to enzymatic digestion than RF. Formulations with LF showed an improvement in specific volume and alveolar parameters, while use of RF led to better cohesiveness, elasticity and resilience but with a deterioration in chewiness and firmness. CLF can be labeled as high in protein and fiber and presented the lowest amounts of lipids, carbohydrates and energy content. Consumer preference leaned towards CLF+RF.
CONCLUSION
It was possible to elaborate GF cakes using LF, obtaining nutritive products that can be offered to people intolerant to gluten ingestion. © 2024 Society of Chemical Industry.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>38501745</pmid><doi>10.1002/jsfa.13459</doi><tpages>13</tpages><orcidid>https://orcid.org/0000-0001-8819-0133</orcidid><orcidid>https://orcid.org/0000-0003-2564-3160</orcidid><orcidid>https://orcid.org/0000-0003-4858-7122</orcidid></addata></record> |
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| subjects | Adult Alveoli Bakery products Cakes Carbohydrates celiac disease Celiac Disease - diet therapy Cornflour Diet, Gluten-Free Female Flour Flour - analysis Food Handling - methods Gluten Glutens - analysis Glutens - chemistry gluten‐free cakes high fiber high protein Humans Ingestion Lattice design legume flour Legumes Lens Plant - chemistry Lipids Male mixture design Nutritive Value Oryza - chemistry Seeds - chemistry Sensory properties Specific volume Taste Zea mays - chemistry |
| title | Gluten‐free lentil cakes with optimal technological and nutritional characteristics |
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