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The Addition of Pinto Bean Flour and Margarine in the Development of Red Rice-Based Novel Gluten-Free Cookies to Improve the Technological, Sensory and Physicochemical Properties

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Abstract

This study aimed to understand how the addition of pinto bean flour (PBF) and margarine affected the technological, sensory, and physicochemical properties of red rice-based gluten-free cookies. PBF addition (25–75 g/100 g) and margarine content (13.3–19.3 g/100 g dough) were varied according to a central composite rotatable design. Cookies selection was performed by overlaid contour and principal component analysis (PCA) for technological properties and sensory evaluation, respectively. Chemical composition analyses, bioactive compounds, and microstructure were carried out in the selected formulations. In addition, other physicochemical analyses were carried out during storage time. PBF addition affected the technological properties and increased the nutritional content of proteins (up to 13%), fibers (8.28%), iron (2.13%), zinc (1.54%), and phenolic compounds (139.46 mg gallic acid equivalent/100 g), but it negatively affected sensory acceptance. However, margarine’s addition improved all the sensory attributes in all the trials, showing an acceptance greater than 70%. Cookies with 50 g PBF, 50 g red rice flour, and 16.3 g margarine/100 g dough showed better technological, nutritional characteristics, and physicochemical quality up to 60 days of storage. This work contributed to the incorporation of mixtures of red rice and pinto bean for developing more nutritious cookies for celiac patients or even those who wish to consume gluten-free products.

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Data Availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

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Acknowledgements

The authors would like to extend a special thanks to FAPES (Edital nº 04/2017 – PPP) and CAPES – Finance Code 001 for the financial support, to the Federal University of Espirito Santo, especially the Laboratory of Cellular Ultrastructure Carlos Alberto Redins (Luccar), to Brazilian Agricultural Research Corporation (Embrapa), especially to Embrapa Food Technology, and to BioFort biofortification program, for their facilities.

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Authors and Affiliations

  1. Postgraduate Program in Nutrition and Health, Center of Health Sciences, Universidade Federal do Espírito Santo, Avenida Marechal Campos 1468, Vitória, ES, CEP 29040-090, Brazil

    Camila Soares de Magalhães, Gleicyane de Almeida Marques, Erica Aguiar Moraes & Erika Madeira Moreira da Silva

  2. Postgraduate Program in Food Science, and Technology, Universidade Federal Rural do Rio de Janeiro, Rodovia BR 465, Km 07, Seropédica, RJ, CEP 23890-000, Brazil

    Ronel Joel Bazán-Colque

  3. Food Extrusion and Physical Properties Laboratory, Embrapa Food Technology, Avenida das Américas 29501, Guaratiba, RJ, CEP 23020-470, Brazil

    José Luis Ramirez Ascheri

Authors
  1. Camila Soares de Magalhães
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  2. Gleicyane de Almeida Marques
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  3. Ronel Joel Bazán-Colque
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  4. Erica Aguiar Moraes
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  5. Erika Madeira Moreira da Silva
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Contributions

de Magalhães CS, Marques GA, Bazán-Colque RJ, and Moraes EA prepared figures, acquired data, and wrote the main text of the manuscript. da Silva EMM and Ascheri JLR supervised, revised, and edited the manuscript.

Corresponding author

Correspondence to Erika Madeira Moreira da Silva.

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This study was conducted according to the guidelines of the Declaration of Helsinki and all procedures involving human subjects were approved by the Research Ethics Committee of the Federal University of Espirito Santo (CAAE nº: 55894016.5.0000.5060).

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de Magalhães, C.S., de Almeida Marques, G., Bazán-Colque, R.J. et al. The Addition of Pinto Bean Flour and Margarine in the Development of Red Rice-Based Novel Gluten-Free Cookies to Improve the Technological, Sensory and Physicochemical Properties. Plant Foods Hum Nutr 78, 100–108 (2023). https://doi.org/10.1007/s11130-022-01024-8

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