Advertisement

Journal of Food Measurement and Characterization

, Volume 13, Issue 4, pp 2571–2580 | Cite as

Effect of brown seaweed addition and starch gelatinization on gluten-free chestnut flour doughs and cookies

  • Santiago Arufe
  • Francisco Chenlo
  • Jorge Sineiro
  • Ramón MoreiraEmail author
Original Paper

Abstract

The study evaluated the effect of starch gelatinization during mixing and Bifurcaria bifurcata seaweed powder (BBP) addition at 3, 6 and 9% (w/w) flour basis on rheological properties of chestnut flour doughs, antioxidant activity and textural properties of cookies. BBP addition increased the stability time (≈ 1 min) and decreased the mechanical weakening (0.01–0.09 N m) of doughs. BBP addition > 6% increased elastic character and zero shear viscosity of doughs. Water absorption obtained by standard mixing test can be employed to carry out mixing at 50 °C obtaining the same target consistency. Gelatinized starch enhanced the recovery properties of doughs (≈ 10%). Baking step increased total phenolic content and free radical DPPH scavenging activity (> 25%) of cookies extracts in comparison to those obtained from non-baked flour blends. Hardness of cookies increased with BBP addition (> 3%) and it is in the same range (8000–10,000 g) of other commercial cookies. These results indicated that these fortified GF cookies can be considered as alternative for improving the coeliac people diet.

Keywords

Algae Antioxidant activity Bifurcaria bifurcata Biscuits Hardness 

Notes

Acknowledgements

The authors acknowledge the financial support of the Ministry of Economy and competitiveness of Spain and European Regional Development Fund (ERDF) of European Union by the research project (CTQ 2013-43616/P).

References

  1. 1.
    I. Demirkesen, J. Food Qual. 39, 264–273 (2016)CrossRefGoogle Scholar
  2. 2.
    F. Naqash, A. Gani, A. Gani, F. Masoodi, Trends Food Sci. Tech. 66, 98–107 (2017)CrossRefGoogle Scholar
  3. 3.
    E. Gallagher, D. McCarthy, R. Gormley, E. Arendt, Nat. Food Centre Res. Rep. 67, 1–5 (2004)Google Scholar
  4. 4.
    M. Paciulli, M. Rinaldi, M. Cirlini, F. Scazzina, E. Chiavaro, LWT-Food Sci. Technol. 70, 88–95 (2016)CrossRefGoogle Scholar
  5. 5.
    J.A. Gimenez-Bastida, M. Piskuła, H. Zieliński, Trends Food Sci. Tech. 44, 58–65 (2015)CrossRefGoogle Scholar
  6. 6.
    M.D. Torres, S. Arufe, F. Chenlo, R. Moreira, Int. J. Food Sci. Tech. 52, 81–90 (2017)CrossRefGoogle Scholar
  7. 7.
    A. Jiménez-Escrig, E. Gómez-Ordóñez, P. Rupérez, J. Appl. Phycol. 24, 1123–1132 (2012)CrossRefGoogle Scholar
  8. 8.
    M. Gómez, M. Martínez, J. Cereal Sci. 67, 68–74 (2016)CrossRefGoogle Scholar
  9. 9.
    J.A. Robertson, F.D. de Monredon, P. Dysseler, F. Guillon, R. Amado, J.F. Thibault, LWT-Food Sci. Technol. 33, 72–79 (2000)CrossRefGoogle Scholar
  10. 10.
    H. Leach, L. McCowen, T. Schoch, Cereal Chem. 36, 534–544 (1959)Google Scholar
  11. 11.
    ICC, Standard Methods, (International Association for Cereal Chemistry, Vienna, Austria, 2008)Google Scholar
  12. 12.
    C.M. Rosell, C. Collar, M. Haros, Food Hydrocolloid. 21, 452–462 (2007)CrossRefGoogle Scholar
  13. 13.
    J.M. Burgers, First Report on Viscosity and Plasticity (Nordemann Publishing, New York, 1935)Google Scholar
  14. 14.
    J.F. Steffe, Rheological Methods in Food Process Engineering, 2nd edn. (Freeman Press, East Lansing, 1996)Google Scholar
  15. 15.
    G.E. Symons, B. Morey, Sewage Works J. 13, 936–939 (1941)Google Scholar
  16. 16.
    V.L. Singleton, J.A. Rossi, Am. J. Enol. Viticult. 16, 144–158 (1965)Google Scholar
  17. 17.
    W. Brand-Williams, M. Cuvelier, C. Berset, LWT-Food Sci. Technol. 28, 25–30 (1995)CrossRefGoogle Scholar
  18. 18.
    R. Moreira, F. Chenlo, M.D. Torres, D.M. Prieto, Food Bioprocess Tech. 5, 2301–2310 (2012)CrossRefGoogle Scholar
  19. 19.
    T.D. Hadnadev, A. Torbica, M. Hadnadev, Procedia Food Sci. 1, 328–334 (2011)CrossRefGoogle Scholar
  20. 20.
    H. Mamat, P. Matanjun, S. Ibrahim, S.F.M. Amin, M.A. Hamid, A.S. Rameli, J. Appl. Phycol. 26, 1057–1062 (2014)CrossRefGoogle Scholar
  21. 21.
    C. Marco, C.M. Rosell, Eur. Food Res. Technol. 227, 1205–1213 (2008)CrossRefGoogle Scholar
  22. 22.
    A. Mis, A. Nawrocka, D. Dziki, Food Bioprocess Tech. 10, 1031–1041 (2017)CrossRefGoogle Scholar
  23. 23.
    A. Lazaridou, D. Duta, M. Papageorgiou, N. Belc, C. Biliaderis, J. Food Eng. 79, 1033–1047 (2007)CrossRefGoogle Scholar
  24. 24.
    P. Tarancón, M.J. Hernández, A. Salvador, T. Sanz, LWT-Food Sci. Technol. 62, 640–646 (2015)CrossRefGoogle Scholar
  25. 25.
    M. Bonnand-Ducasse, G. Della Valle, J. Lefebvre, L. Saulnier, J. Cereal Sci. 52, 200–206 (2010)CrossRefGoogle Scholar
  26. 26.
    T.D. Hadnadev, I. Pajic-Lijakovic, M. Hadnadev, J. Mastilovic, A. Torbica, B. Bugarski, Food Hydrocolloid 33, 376–383 (2013)CrossRefGoogle Scholar
  27. 27.
    R. Moreira, J. Sineiro, F. Chenlo, S. Arufe, D. Díaz-Varela, J. Appl. Phycol. 29, 3191–3200 (2017)CrossRefGoogle Scholar
  28. 28.
    P. Matanjun, S. Mohamed, N.M. Mustapha, K. Muhammad, C.H. Ming, J. Appl. Phycol. 20, 367–373 (2008)CrossRefGoogle Scholar
  29. 29.
    S. Zilic, T. Kocadagl, J. Vancetovic, V. Gokmen, LWT-Food Sci. Technol. 65, 597–603 (2016)CrossRefGoogle Scholar
  30. 30.
    M. Lindenmeier, T. Hofmann, J. Agric. Food Chem. 52, 350–354 (2004)CrossRefGoogle Scholar
  31. 31.
    I. Sensoy, R.T. Rosen, C.T. Ho, M.V. Karwe, Food Chem. 99, 388–393 (2006)CrossRefGoogle Scholar
  32. 32.
    H. Yeo, T. Shibamoto, J. Agr, Food Chem. 39, 1860–1862 (1991)CrossRefGoogle Scholar
  33. 33.
    S. Sarabhai, P. Prabhasankar, LWT-Food Sci. Technol. 63, 1301–1308 (2015)CrossRefGoogle Scholar
  34. 34.
    G. Altindag, M. Certel, F. Erem, U. Ilknur Konak, Food Sci. Technol. Int. 21, 213–220 (2015)CrossRefGoogle Scholar
  35. 35.
    C.M. Mancebo, P. Rodríguez, M. Gómez, LWT-Food Sci. Technol. 67, 127–132 (2016)CrossRefGoogle Scholar
  36. 36.
    P. Sharma, V. Velu, D. Indrani, R. Singh, Food Res. Int. 50, 704–709 (2013)CrossRefGoogle Scholar
  37. 37.
    C.M. Mancebo, J. Picón, M. Gómez, LWT-Food Sci. Technol. 64, 264–269 (2015)CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Department of Chemical EngineeringUniversidade de Santiago de CompostelaSantiago de CompostelaSpain

Personalised recommendations