A flour composite mixture for gluten-free confectionery
DOI:
https://doi.org/10.5219/1958Keywords:
gluten-free flour confectionery, rice, gluten-free, flour, confectionery, buckwheat, flax, chickpeaAbstract
The article is devoted to the development of a recipe for a gluten-free flour composite mixture based on buckwheat, rice, and corn flours for the preparation of confectionery products, as well as the enhancement of its nutritional value using locally produced flaxseed and chickpea flours. For the production of gluten-free sugar cookies, two types of gluten-free flour composite mixture have been developed: a) rice, buckwheat, and flaxseed flour and b) rice, corn, and chickpea flour. The optimal flour ratio is 40:30:30. The physic-chemical and organoleptic indicators of gluten-free sugar cookies obtained using the gluten-free flour composite mixture align with the indicators specified in the standard. The developed gluten-free composite flour mixture is characterized by a fairly high satisfaction level with the balanced nutrition formula regarding basic nutrients. The levels of protein, carbohydrate, and fat satisfaction increased by 64, 37, and 118%, respectively, with the addition of flax to the rice and buckwheat mixture. Adding chickpeas to the rice and corn mixture increased protein and fat satisfaction by 35.5 and 27%, respectively, while carbohydrates remained almost unchanged.
Downloads
Metrics
References
Simón, E., Molero-Luis, M., Fueyo-Díaz, R., Costas-Batlle, C., Crespo-Escobar, P., & Montoro-Huguet, M. A. (2023). The Gluten-Free Diet for Celiac Disease: Critical Insights to Better Understand Clinical Outcomes. In Nutrients (Vol. 15, Issue 18, p. 4013). MDPI AG. https://doi.org/10.3390/nu15184013 DOI: https://doi.org/10.3390/nu15184013
Sapone, A., Bai, J. C., Ciacci, C., Dolinsek, J., Green, P. H., Hadjivassiliou, M., Kaukinen, K., Rostami, K., Sanders, D. S., Schumann, M., Ullrich, R., Villalta, D., Volta, U., Catassi, C., & Fasano, A. (2012). Spectrum of gluten-related disorders: consensus on new nomenclature and classification. In BMC Medicine (Vol. 10, Issue 1). Springer Science and Business Media LLC. https://doi.org/10.1186/1741-7015-10-13 DOI: https://doi.org/10.1186/1741-7015-10-13
Aljada, B., Zohni, A., & El-Matary, W. (2021). The Gluten-Free Diet for Celiac Disease and Beyond. In Nutrients (Vol. 13, Issue 11, p. 3993). MDPI AG. https://doi.org/10.3390/nu13113993 DOI: https://doi.org/10.3390/nu13113993
Yamsaengsung, R., Berghofer, E., & Schoenlechner, R. (2012). Physical properties and sensory acceptability of cookies made from chickpea addition to white wheat or whole wheat flour compared to gluten‐free amaranth or buckwheat flour. In International Journal of Food Science & Technology (Vol. 47, Issue 10, pp. 2221–2227). Wiley. https://doi.org/10.1111/j.1365-2621.2012.03092.x DOI: https://doi.org/10.1111/j.1365-2621.2012.03092.x
Hamdi, A. M., & Ahmed, S. H. (2021). Effect of Adding Grape Seed Powder on The Chemical Composition and Rheological Properties of Local Wheat Flour. In Tikrit journal for agricultural sciences (Vol. 21, Issue 4, pp. 112–121). Tikrit University. https://doi.org/10.25130/tjas.21.4.12 DOI: https://doi.org/10.25130/tjas.21.4.12
Tomić, J., Škrobot, D., Popović, L., Dapčević-Hadnađev, T., Čakarević, J., Maravić, N., & Hadnađev, M. (2022). Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties. In Food Technology and Biotechnology (Vol. 60, Issue 4, pp. 488–498). Faculty of Food Technology and Biotechnology, University of Zagreb. https://doi.org/10.17113/ftb.60.04.22.7655 DOI: https://doi.org/10.17113/ftb.60.04.22.7655
Xu, J., Zhang, Y., Wang, W., & Li, Y. (2020). Advanced properties of gluten-free cookies, cakes, and crackers: A review. In Trends in Food Science & Technology (Vol. 103, pp. 200–213). Elsevier BV. https://doi.org/10.1016/j.tifs.2020.07.017 DOI: https://doi.org/10.1016/j.tifs.2020.07.017
Terentyev, S. E., Labutina, N. V., Romanova, I. N., Tryabas, Y. A., Sharipov, F. F., & Dyakonova, M. A. (2022). Features of the use of seeds of various agricultural crops in the production of bakery products. In IOP Conference Series: Earth and Environmental Science (Vol. 1045, Issue 1, p. 012098). IOP Publishing. https://doi.org/10.1088/1755-1315/1045/1/012098 DOI: https://doi.org/10.1088/1755-1315/1045/1/012098
Silagadze, M. A., Gachechiladze, S. T., Pruidze, E. G., Khetsuriani, G. S., Khvadagiani, Kh. B., & Pkhakadze, G. N. (2017). Development of new-generation dietary bread technologies by using soya processing products. In Annals of Agrarian Science (Vol. 15, Issue 2, pp. 177–180). Elsevier BV.
https://doi.org/10.1016/j.aasci.2017.05.018 DOI: https://doi.org/10.1016/j.aasci.2017.05.018
Sadunishvili, T., Maisaia, I. (2022). Georgia is the country of the ancient Agriculture. Matsne. In History, Archaeology, Ethnology and Art History Series (Vol. 2, pp. 126–138). http://macne.org.ge/index.php/macne/article/view/74/115. In Georgian
Wirkijowska, A., Zarzycki, P., Sobota, A., Nawrocka, A., Blicharz-Kania, A., & Andrejko, D. (2020). The possibility of using by-products from the flaxseed industry for functional bread production. In LWT (Vol. 118, p. 108860). Elsevier BV. https://doi.org/10.1016/j.lwt.2019.108860 DOI: https://doi.org/10.1016/j.lwt.2019.108860
Kajla, P., Sharma, A., & Sood, D. R. (2014). Flaxseed—a potential functional food source. In Journal of Food Science and Technology (Vol. 52, Issue 4, pp. 1857–1871). Springer Science and Business Media LLC. https://doi.org/10.1007/s13197-014-1293-y DOI: https://doi.org/10.1007/s13197-014-1293-y
Kaur, P., Waghmare, R., Kumar, V., Rasane, P., Kaur, S., & Gat, Y. (2018). Recent advances in utilization of flaxseed as potential source for value addition. In OCL (Vol. 25, Issue 3, p. A304). EDP Sciences. https://doi.org/10.1051/ocl/2018018 DOI: https://doi.org/10.1051/ocl/2018018
Rachwa-Rosiak, D., Nebesny, E., & Budryn, G. (2015). Chickpeas-Composition, Nutritional Value, Health Benefits, Application to Bread and Snacks: A Review. In Critical Reviews in Food Science and Nutrition (Vol. 55, Issue 8, pp. 1137–1145). Informa UK Limited. https://doi.org/10.1080/10408398.2012.687418 DOI: https://doi.org/10.1080/10408398.2012.687418
Inglett, G. E., Chen, D., & Liu, S. X. (2015). Physical properties of gluten-free sugar cookies made from amaranth–oat composites. In LWT - Food Science and Technology (Vol. 63, Issue 1, pp. 214–220). Elsevier BV. https://doi.org/10.1016/j.lwt.2015.03.056 DOI: https://doi.org/10.1016/j.lwt.2015.03.056
Smirnova M. K., & Abramova G. G. (2021). Recipes for cookies, cookiess and waffles. Moscow, "Book on Demand" (552 p.). Ripol Classic.
GOST 24901-2014. (2014). Cookiess. General specifications. Moscow: Standartinform.
GOST 5900-2014. (2019). Confectionery. Methods for determination of moisture and solids. Moscow: Standartinform.
GOST 5898-87. (2012). Confectionery. Methods for determination of acidity and alkalinity.) Moscow: Standartinform.
GOST 10114-80. (2012). Bisquits. Method for determination of swelling in water. Moscow: Standartinform.
Gaydyshev I. P. (2001). Analysis and data processing. Special guide. Saint Petersburg, Piter.
Abid, J., Ayub, M. U., Ahmed, S., Ali, H. U., Zeb, M., Zahid, R. S., & Khan, S. (2022). A study on rice and buckwheat based diet and its role in celiac disease: an overview. In International Journal Of Community Medicine And Public Health (Vol. 9, Issue 12, p. 4699). Medip Academy. https://doi.org/10.18203/2394-6040.ijcmph20223233 DOI: https://doi.org/10.18203/2394-6040.ijcmph20223233
Cyganova, T. B., Nikolaeva, Y. V., Tarasova, V. V., Vadovskij, I. K., Rechkin, I. V., & Smirnov, D. A. (2022). Gluten-free raw materials in the technology of instant pasta. In IOP Conference Series: Earth and Environmental Science (Vol. 1052, Issue 1, p. 012021). IOP Publishing. https://doi.org/10.1088/1755-1315/1052/1/012021 DOI: https://doi.org/10.1088/1755-1315/1052/1/012021
Utarova, N., Kakimov, M., Gajdzik, B., Wolniak, R., Nurtayeva, A., Yeraliyeva, S., & Bembenek, M. (2024). Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan. In Foods (Vol. 13, Issue 2, p. 271). MDPI AG. https://doi.org/10.3390/foods13020271 DOI: https://doi.org/10.3390/foods13020271
Silva-Paz, R. J., Silva-Lizárraga, R. R., Jamanca-Gonzales, N. C., & Eccoña-Sota, A. (2024). Evaluation of the physicochemical and sensory characteristics of gluten-free cookies. In Frontiers in Nutrition (Vol. 10). Frontiers Media SA. https://doi.org/10.3389/fnut.2023.1304117 DOI: https://doi.org/10.3389/fnut.2023.1304117
Man, S., Paucean, A., & Muste, S. (2014). Preparation and Quality Evaluation of Gluten-Free Biscuits. In Bulletin UASVM Food Science and Technology (Vol. 71, Issue 1, pp. 38–44). University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. DOI: https://doi.org/10.15835/buasvmcn-fst:10080
Utilization of Popcorn for Gluten Free Cake and Cookies Manufacturing. (2020). In Middle East Journal of Applied Sciences. Current Research Web. https://doi.org/10.36632/mejas/2020.10.4.71 DOI: https://doi.org/10.36632/mejas/2020.10.4.71
Martínez, E., García-Martínez, R., Álvarez-Ortí, M., Rabadán, A., Pardo-Giménez, A., & Pardo, J. E. (2021). Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects. In Foods (Vol. 10, Issue 6, p. 1213). MDPI AG. https://doi.org/10.3390/foods10061213 DOI: https://doi.org/10.3390/foods10061213
Hamdani, A. M., Wani, I. A., & Bhat, N. A. (2020). Gluten free cookies from rice-chickpea composite flour using exudate gums from acacia, apricot and karaya. In Food Bioscience (Vol. 35, p. 100541). Elsevier BV. https://doi.org/10.1016/j.fbio.2020.100541 DOI: https://doi.org/10.1016/j.fbio.2020.100541
Pruidze E., Khutsidze T. (2022). Technology of Flour Confectionery products. In Kutaisi (225 p.). Akaki Tsereteli State University Publishing House.
Zubchenko A. V. (1999). Technology of confectionery production. 3rd ed. Voronezh, Voronezh State University).
Mamchenko T. V. (2015). Technology of flour confectionery products production. Bryansk: "Bryansk State Agricultural University", (98 p.). UDC 641/642. BBK 36.84.
Matveeva T. V., Koryachkina S. A. (2011). Flour confectionery products with functional purpose. Oriol, Gosuniversitet UNPK. Retrieved from http://oreluniver.ru/ file/chair/thkimp/study/matveeva_mu ch_kond.pdf.
Gorach, O., Oksana, D., & Rezvykh, N. (2024). Innovative Technology for the Production of Gluten-free Food Products of a New Generation. In Current Nutrition & Food Science (Vol. 20, Issue 6, pp. 734–744). Bentham Science Publishers Ltd. https://doi.org/10.2174/0115734013280307231123055025 DOI: https://doi.org/10.2174/0115734013280307231123055025
Jabeen, S., Khan, A. U., Ahmad, W., Ahmed, M.-D., Ali, M. A., Rashid, S., Rashid, A., & Sharifi-Rad, J. (2022). Development of Gluten-Free Cupcakes Enriched with Almond, Flaxseed, and Chickpea Flours. In A. Ali (Ed.), Journal of Food Quality (Vol. 2022, pp. 1–11). Hindawi Limited. https://doi.org/10.1155/2022/4049905 DOI: https://doi.org/10.1155/2022/4049905
Herranz, B., Canet, W., Jiménez, M. J., Fuentes, R., & Alvarez, M. D. (2016). Characterisation of chickpea flour‐based gluten‐free batters and muffins with added biopolymers: rheological, physical and sensory properties. In International Journal of Food Science & Technology (Vol. 51, Issue 5, pp. 1087–1098). Wiley. https://doi.org/10.1111/ijfs.13092 DOI: https://doi.org/10.1111/ijfs.13092
Mohammadi, M., Khorshidian, N., Yousefi, M., & Khaneghah, A. M. (2022). Physicochemical, Rheological, and Sensory Properties of Gluten-Free Cookie Produced by Flour of Chestnut, Date Seed, and Modified Starch. In S. He (Ed.), Journal of Food Quality (Vol. 2022, pp. 1–10). Hindawi Limited. https://doi.org/10.1155/2022/5159084 DOI: https://doi.org/10.1155/2022/5159084
Bashir, Sh., Yaseen, M., Sharma, V., & Purohit, S. (2020). Rheological and Textural Properties of Gluten Free Cookies based on Pearl Millet and Flaxseed. In Biointerface Research in Applied Chemistry (Vol. 10, Issue 5, pp. 6565–6576). AMG Transcend Association. https://doi.org/10.33263/BRIAC105.65656576 DOI: https://doi.org/10.33263/BRIAC105.65656576
Skurikhin I. M., & Volgareva M. N. (1987). Chemical Composition of Foods: Book 1: Reference Tables for Essential Nutrient Content and Energy Value of Food products. In Agropromizdat (224 p.). Retrieved from https://www.centrmag.ru/catalog/product/himicheskij-sostav-pishhevyh-produktov-kniga-1-spravochnye/.
Abdulquader, E. A., Ahmad, El-H., Rabou, M. A., & Abdrabou, E. (2017). Effect of Enriched Gluten Free Biscuits with Chickpea Flour or Kareish Cheese on Chemical, Nutritional Value, Physical and Sensory Properties. In Alexandria Journal of Agricultural Sciences (Vol. 62, Issue 1, pp. 93–101). Alexandria University. DOI: https://doi.org/10.21608/alexja.2017.5763
Mancebo, C. M., Rodriguez, P., & Gómez, M. (2016). Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies. In LWT - Food Science and Technology (Vol. 67, pp. 12. https://doi.org/10.1016/j.lwt.2015.11.045 DOI: https://doi.org/10.1016/j.lwt.2015.11.045
Hussain, S., Anjum, F. M., Alamri, M. S., Mohamed, A. A., & Nadeem, M. (2013). Functional flaxseed in baking. In Quality Assurance and Safety of Crops & Foods (Vol. 5, Issue 4, pp. 375–385). Codon Publications. https://doi.org/10.3920/QAS2012.0207 DOI: https://doi.org/10.3920/QAS2012.0207
Lipilina, E., & Ganji, V. (2009). Incorporation of ground flaxseed into bakery products and its effect on sensory and nutritional characteristics – a pilot study. In Journal of Foodservice (Vol. 20, Issue 1, pp. 52–59). Wiley. https://doi.org/10.1111/j.1748-0159.2008.00124.x DOI: https://doi.org/10.1111/j.1748-0159.2008.00124.x
Bird, L. G., Pilkington, C. L., Saputra, A., & Serventi, L. (2017). Products of chickpea processing as texture improvers in gluten-free bread. In Food Science and Technology International (Vol. 23, Issue 8, pp. 690–698). SAGE Publications. https://doi.org/10.1177/1082013217717802 DOI: https://doi.org/10.1177/1082013217717802
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
