High nutritional value muffins produced with wholemeal rye (Secale cereale L.) and wholemeal bean (Phaseolus vulgaris L.) flour mix
Main Author: | |
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Publication Date: | 2022 |
Other Authors: | , , , , , |
Format: | Article |
Language: | eng |
Source: | Food Science and Technology (Campinas) |
Download full: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101185 |
Summary: | Abstract The combination of flours from cereal and legume results in less caloric products, with high contents of fiber, proteins, ash and antioxidants. Thus, this study aimed at developing muffins made with different proportions of wholemeal rye flour (WRF) and wholemeal common black bean flour (WBF). Physicochemical and physical analyses were performed to characterize starches, flours and the muffins. Sensory analysis was also carried out. WRF had the highest values for L* value, moisture and ash contents, whereas WBF had more proteins and lipids, and heterogeneous particle size distribution. The formulation with the highest acceptability grade with total replacement of whole wheat flour, was that containing 70% WRF and 30% WBF (F2). This sample was characterized as high-quality muffin, chocolate flavor, chocolate odor, light and soft crumb. Its texture was defined as low hardness, chewiness and high cohesiveness. It was concluded that the F2 formulation had a high dietary fiber content (20%), low lipid content (8%), containing 32% resistant starch, 9% protein and 51.43 mg GAE 1001 g-1 of total phenolic content, being considered an excellent nutritional food option. |
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High nutritional value muffins produced with wholemeal rye (Secale cereale L.) and wholemeal bean (Phaseolus vulgaris L.) flour mixABTSCATADPPHflour blendssensory evaluationAbstract The combination of flours from cereal and legume results in less caloric products, with high contents of fiber, proteins, ash and antioxidants. Thus, this study aimed at developing muffins made with different proportions of wholemeal rye flour (WRF) and wholemeal common black bean flour (WBF). Physicochemical and physical analyses were performed to characterize starches, flours and the muffins. Sensory analysis was also carried out. WRF had the highest values for L* value, moisture and ash contents, whereas WBF had more proteins and lipids, and heterogeneous particle size distribution. The formulation with the highest acceptability grade with total replacement of whole wheat flour, was that containing 70% WRF and 30% WBF (F2). This sample was characterized as high-quality muffin, chocolate flavor, chocolate odor, light and soft crumb. Its texture was defined as low hardness, chewiness and high cohesiveness. It was concluded that the F2 formulation had a high dietary fiber content (20%), low lipid content (8%), containing 32% resistant starch, 9% protein and 51.43 mg GAE 1001 g-1 of total phenolic content, being considered an excellent nutritional food option.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101185Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.30022info:eu-repo/semantics/openAccessCONTINI,Gisele KirchbanerSIMÕES,Deise Rosana SilvaLOS,Paulo RicardoKOTOVICZ,ValescaBEDIN,Ana CláudiaMARTINS,AlanaDEMIATE,Ivo Mottineng2022-06-03T00:00:00Zoai:scielo:S0101-20612022000101185Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-06-03T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
High nutritional value muffins produced with wholemeal rye (Secale cereale L.) and wholemeal bean (Phaseolus vulgaris L.) flour mix |
title |
High nutritional value muffins produced with wholemeal rye (Secale cereale L.) and wholemeal bean (Phaseolus vulgaris L.) flour mix |
spellingShingle |
High nutritional value muffins produced with wholemeal rye (Secale cereale L.) and wholemeal bean (Phaseolus vulgaris L.) flour mix CONTINI,Gisele Kirchbaner ABTS CATA DPPH flour blends sensory evaluation |
title_short |
High nutritional value muffins produced with wholemeal rye (Secale cereale L.) and wholemeal bean (Phaseolus vulgaris L.) flour mix |
title_full |
High nutritional value muffins produced with wholemeal rye (Secale cereale L.) and wholemeal bean (Phaseolus vulgaris L.) flour mix |
title_fullStr |
High nutritional value muffins produced with wholemeal rye (Secale cereale L.) and wholemeal bean (Phaseolus vulgaris L.) flour mix |
title_full_unstemmed |
High nutritional value muffins produced with wholemeal rye (Secale cereale L.) and wholemeal bean (Phaseolus vulgaris L.) flour mix |
title_sort |
High nutritional value muffins produced with wholemeal rye (Secale cereale L.) and wholemeal bean (Phaseolus vulgaris L.) flour mix |
author |
CONTINI,Gisele Kirchbaner |
author_facet |
CONTINI,Gisele Kirchbaner SIMÕES,Deise Rosana Silva LOS,Paulo Ricardo KOTOVICZ,Valesca BEDIN,Ana Cláudia MARTINS,Alana DEMIATE,Ivo Mottin |
author_role |
author |
author2 |
SIMÕES,Deise Rosana Silva LOS,Paulo Ricardo KOTOVICZ,Valesca BEDIN,Ana Cláudia MARTINS,Alana DEMIATE,Ivo Mottin |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
CONTINI,Gisele Kirchbaner SIMÕES,Deise Rosana Silva LOS,Paulo Ricardo KOTOVICZ,Valesca BEDIN,Ana Cláudia MARTINS,Alana DEMIATE,Ivo Mottin |
dc.subject.por.fl_str_mv |
ABTS CATA DPPH flour blends sensory evaluation |
topic |
ABTS CATA DPPH flour blends sensory evaluation |
description |
Abstract The combination of flours from cereal and legume results in less caloric products, with high contents of fiber, proteins, ash and antioxidants. Thus, this study aimed at developing muffins made with different proportions of wholemeal rye flour (WRF) and wholemeal common black bean flour (WBF). Physicochemical and physical analyses were performed to characterize starches, flours and the muffins. Sensory analysis was also carried out. WRF had the highest values for L* value, moisture and ash contents, whereas WBF had more proteins and lipids, and heterogeneous particle size distribution. The formulation with the highest acceptability grade with total replacement of whole wheat flour, was that containing 70% WRF and 30% WBF (F2). This sample was characterized as high-quality muffin, chocolate flavor, chocolate odor, light and soft crumb. Its texture was defined as low hardness, chewiness and high cohesiveness. It was concluded that the F2 formulation had a high dietary fiber content (20%), low lipid content (8%), containing 32% resistant starch, 9% protein and 51.43 mg GAE 1001 g-1 of total phenolic content, being considered an excellent nutritional food option. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101185 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101185 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.30022 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126334645043200 |