Effects of plant powders on the technological and nutritional characteristics of gluten-free breads produced with black chickpea flour
Main Article Content
Keywords
Fenugreek, okra, quince seed, digestible starch, dietary fiber, SEM, FTIR
Abstract
This study examined the effect of different plant powders on the technological and nutritional qualities of gluten-free bread. As plant powders, fenugreek, okra, and quince seeds were used both separately and in combination. According to technological properties, the greatest increase in the breads’ height and specific volume values occurred in the samples coded HD2 (100% okra powder) and HD7 (33.3% fenugreek, 33.3% okra, and 33.3% quince seeds powder) (P < 0.05). Scanning electron microscope images revealed that the addition of plant pow-der increased the porosity of bread samples, particularly in HD2, HD6 (50% okra and 50% quince seed powder), and HD7 samples. All samples enriched with plant powders exhibited higher levels of dietary fiber (DF), ranging from 5.95±0.48% to 6.97±0.4%, compared to the control sample, which had a level of 4.45±0.22% (P < 0.05). Incorporation of 100% fenugreek (HD1 sample) resulted in a substantial elevation of the resistant starch value. This feature was considered beneficial for nutrition because it could lower the glycemic potential of bread. Enrichment with okra powder provides nutritious and technologically advantages to gluten-free breads. Panelists provided the least score for fenugreek addition, while the samples containing okra powder received greater acceptance.
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El-Sayed, M.A., Shaltout, O.E., El-Difrawy, E.A., Osman, H.M. and Abo-El Naga, M.M., 2014. Production and evaluation of low fat cake containing flaxseed and okra gums as a fat replacer. Alexandria Journal of Food Science and Technology 11: 53–60.
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Giuberti, G., Fortunati, P., Cerioli, C. and Gallo, A., 2015. Gluten-free maize cookies prepared with high-amylose starch: in vitro starch digestibility and sensory characteristics. Journal of Nutrition & Food Sciences 05(06): 424–428. https://doi.org/10.4172/2155-9600.1000424
Gallagher, E., McCarthy, D., Gormley, R.T. and Arendt, E., 2004. Improving the Quality of Gluten-Free Products. The National Food Centre Research Report No. 67. Teagasc, Oak Park, Carlow, Ireland.
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Górnaś, P., Siger, A. and Segliņa, D., 2013. Physicochemical characteristics of the cold-pressed Japanese quince seed oil: New promising unconventional bio-oil from byproducts for the pharmaceutical and cosmetic industry. Industrial Crops and Products 48: 178–182. https://doi.org/10.1016/j.indcrop.2013.04.018
Gupta, R.K., Gupta, K., Sharma, A., Das, M., Ansari, I.A. and Dwivedi, P.D., 2017. Health risks & benefits of Chickpea (Cicer arietinum) consumption. Journal of Agricultural and Food Chemistry 65(1): 6–27. https://doi.org/10.1021/acs.jafc.6b02629
Hu, L., Guo, J., Zhu, X., Liu, R., Wu, T., Sui, W. and Zhang, M., 2020. Effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten-free cookies. Food Science and Nutrition 8(8): 4409–4421. https://doi.org/10.1002/fsn3.1739
Jouki, M., Tabatabaei Yazdi, F., Mortazavi, S.A. and Koocheki, A., 2013. Physical, barrier and antioxidant properties of a novel plasticized edible film from quince seed mucilage. International Journal of Biological Macromolecules 62: 500–507. https://doi.org/10.1016/J.IJBIOMAC.2013.09.031
Kahraman, G., Harsa, S., Casiraghi, M.C., Lucisano, M. and Cappa, C., 2022. Impact of raw, roasted and dehulled chickpea flours on technological and nutritionalcharacteristics of gluten-free bread. Foods 11(2): xxx. https://doi.org/10.3390/foods11020199
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Kırbaş, Z., Kumcuoglu, S. and Tavman, S., 2019. Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties. Journal of Food Science and Technology 56(2): 914–926. https://doi.org/10.1007/s13197-018-03554-z
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