Skip to main content
SpringerLink
Log in

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

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  1. I. Demirkesen, J. Food Qual. 39, 264–273 (2016)

    Article  CAS  Google Scholar 

  2. F. Naqash, A. Gani, A. Gani, F. Masoodi, Trends Food Sci. Tech. 66, 98–107 (2017)

    Article  CAS  Google Scholar 

  3. E. Gallagher, D. McCarthy, R. Gormley, E. Arendt, Nat. Food Centre Res. Rep. 67, 1–5 (2004)

    Google Scholar 

  4. M. Paciulli, M. Rinaldi, M. Cirlini, F. Scazzina, E. Chiavaro, LWT-Food Sci. Technol. 70, 88–95 (2016)

    Article  CAS  Google Scholar 

  5. J.A. Gimenez-Bastida, M. Piskuła, H. Zieliński, Trends Food Sci. Tech. 44, 58–65 (2015)

    Article  CAS  Google Scholar 

  6. M.D. Torres, S. Arufe, F. Chenlo, R. Moreira, Int. J. Food Sci. Tech. 52, 81–90 (2017)

    Article  CAS  Google Scholar 

  7. A. Jiménez-Escrig, E. Gómez-Ordóñez, P. Rupérez, J. Appl. Phycol. 24, 1123–1132 (2012)

    Article  Google Scholar 

  8. M. Gómez, M. Martínez, J. Cereal Sci. 67, 68–74 (2016)

    Article  Google Scholar 

  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)

    Article  CAS  Google Scholar 

  10. H. Leach, L. McCowen, T. Schoch, Cereal Chem. 36, 534–544 (1959)

    CAS  Google Scholar 

  11. ICC, Standard Methods, (International Association for Cereal Chemistry, Vienna, Austria, 2008)

  12. C.M. Rosell, C. Collar, M. Haros, Food Hydrocolloid. 21, 452–462 (2007)

    Article  CAS  Google Scholar 

  13. J.M. Burgers, First Report on Viscosity and Plasticity (Nordemann Publishing, New York, 1935)

    Google Scholar 

  14. J.F. Steffe, Rheological Methods in Food Process Engineering, 2nd edn. (Freeman Press, East Lansing, 1996)

    Google Scholar 

  15. G.E. Symons, B. Morey, Sewage Works J. 13, 936–939 (1941)

    CAS  Google Scholar 

  16. V.L. Singleton, J.A. Rossi, Am. J. Enol. Viticult. 16, 144–158 (1965)

    CAS  Google Scholar 

  17. W. Brand-Williams, M. Cuvelier, C. Berset, LWT-Food Sci. Technol. 28, 25–30 (1995)

    Article  CAS  Google Scholar 

  18. R. Moreira, F. Chenlo, M.D. Torres, D.M. Prieto, Food Bioprocess Tech. 5, 2301–2310 (2012)

    Article  Google Scholar 

  19. T.D. Hadnadev, A. Torbica, M. Hadnadev, Procedia Food Sci. 1, 328–334 (2011)

    Article  Google Scholar 

  20. H. Mamat, P. Matanjun, S. Ibrahim, S.F.M. Amin, M.A. Hamid, A.S. Rameli, J. Appl. Phycol. 26, 1057–1062 (2014)

    Article  CAS  Google Scholar 

  21. C. Marco, C.M. Rosell, Eur. Food Res. Technol. 227, 1205–1213 (2008)

    Article  CAS  Google Scholar 

  22. A. Mis, A. Nawrocka, D. Dziki, Food Bioprocess Tech. 10, 1031–1041 (2017)

    Article  CAS  Google Scholar 

  23. A. Lazaridou, D. Duta, M. Papageorgiou, N. Belc, C. Biliaderis, J. Food Eng. 79, 1033–1047 (2007)

    Article  CAS  Google Scholar 

  24. P. Tarancón, M.J. Hernández, A. Salvador, T. Sanz, LWT-Food Sci. Technol. 62, 640–646 (2015)

    Article  Google Scholar 

  25. M. Bonnand-Ducasse, G. Della Valle, J. Lefebvre, L. Saulnier, J. Cereal Sci. 52, 200–206 (2010)

    Article  CAS  Google Scholar 

  26. T.D. Hadnadev, I. Pajic-Lijakovic, M. Hadnadev, J. Mastilovic, A. Torbica, B. Bugarski, Food Hydrocolloid 33, 376–383 (2013)

    Article  Google Scholar 

  27. R. Moreira, J. Sineiro, F. Chenlo, S. Arufe, D. Díaz-Varela, J. Appl. Phycol. 29, 3191–3200 (2017)

    Article  CAS  Google Scholar 

  28. P. Matanjun, S. Mohamed, N.M. Mustapha, K. Muhammad, C.H. Ming, J. Appl. Phycol. 20, 367–373 (2008)

    Article  CAS  Google Scholar 

  29. S. Zilic, T. Kocadagl, J. Vancetovic, V. Gokmen, LWT-Food Sci. Technol. 65, 597–603 (2016)

    Article  CAS  Google Scholar 

  30. M. Lindenmeier, T. Hofmann, J. Agric. Food Chem. 52, 350–354 (2004)

    Article  CAS  Google Scholar 

  31. I. Sensoy, R.T. Rosen, C.T. Ho, M.V. Karwe, Food Chem. 99, 388–393 (2006)

    Article  CAS  Google Scholar 

  32. H. Yeo, T. Shibamoto, J. Agr, Food Chem. 39, 1860–1862 (1991)

    Article  CAS  Google Scholar 

  33. S. Sarabhai, P. Prabhasankar, LWT-Food Sci. Technol. 63, 1301–1308 (2015)

    Article  CAS  Google Scholar 

  34. G. Altindag, M. Certel, F. Erem, U. Ilknur Konak, Food Sci. Technol. Int. 21, 213–220 (2015)

    Article  CAS  Google Scholar 

  35. C.M. Mancebo, P. Rodríguez, M. Gómez, LWT-Food Sci. Technol. 67, 127–132 (2016)

    Article  CAS  Google Scholar 

  36. P. Sharma, V. Velu, D. Indrani, R. Singh, Food Res. Int. 50, 704–709 (2013)

    Article  Google Scholar 

  37. C.M. Mancebo, J. Picón, M. Gómez, LWT-Food Sci. Technol. 64, 264–269 (2015)

    Article  CAS  Google Scholar 

Download references

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).

Author information

Authors and Affiliations

  1. Department of Chemical Engineering, Universidade de Santiago de Compostela, rúa Lope Gómez de Marzoa, Santiago de Compostela, 15782, Spain

    Santiago Arufe, Francisco Chenlo, Jorge Sineiro & Ramón Moreira

Authors
  1. Santiago Arufe
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Francisco Chenlo
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Jorge Sineiro
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Ramón Moreira
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Ramón Moreira.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Arufe, S., Chenlo, F., Sineiro, J. et al. Effect of brown seaweed addition and starch gelatinization on gluten-free chestnut flour doughs and cookies. Food Measure 13, 2571–2580 (2019). https://doi.org/10.1007/s11694-019-00177-6

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-019-00177-6

Keywords

Search

Navigation