Flaxseed and sprouted lentil seeds as functional ingredients in the development of nutritionally fortified “clean-label” gluten-free breads
Papagianni, Evangelia LU
; Kotsiou, Kali
; Biliaderis, Costas G.
and Lazaridou, Athina
(2023)
In Food Hydrocolloids for Health
4.
- Abstract
A “clean-label” gluten-free bread (GFB) was developed by replacing the commonly used hydrocolloid additive, methylcellulose, with an aqueous flaxseed slurry (FSS), known for its structure-forming properties, at 3 or 4.5 % levels into GFB formulations; for further nutritional improvement of GFB, the inclusion of 5 or 10 % roasted-sprouted lentil flour (SLF) was also investigated. FSS and SLF addition increased hardness, consistency, storage and loss moduli, and viscosity of the composite batters. The specific volumes of fortified breads were reduced, compared to control bread containing methylcellulose; however, they were greatly improved compared to bread made without any added hydrocolloid. Fresh breads containing solely FSS (3, 4.5 %)... (More)
A “clean-label” gluten-free bread (GFB) was developed by replacing the commonly used hydrocolloid additive, methylcellulose, with an aqueous flaxseed slurry (FSS), known for its structure-forming properties, at 3 or 4.5 % levels into GFB formulations; for further nutritional improvement of GFB, the inclusion of 5 or 10 % roasted-sprouted lentil flour (SLF) was also investigated. FSS and SLF addition increased hardness, consistency, storage and loss moduli, and viscosity of the composite batters. The specific volumes of fortified breads were reduced, compared to control bread containing methylcellulose; however, they were greatly improved compared to bread made without any added hydrocolloid. Fresh breads containing solely FSS (3, 4.5 %) and that made with 3 % FSS-5 % SLF exhibited crumb textural characteristics similar to the control; the 3 % FSS-5 % SLF fortified sample showed similar textural changes upon storage (48 h, 25 °C) and slightly lower amylopectin retrogradation, compared to control bread. Further to increasing the contents of protein and total dietary fiber, FSS incorporation into GFB decreased the glucose release upon in vitro starch digestion, whereas inclusion of both FSS and SLF weakened this effect. Moreover, the “nutty” and “roasted legume” flavor-aroma notes, introduced by FSS and SLF, reduced the typical flat “rice” flavor-aroma of GFB, thus contributing to the higher overall consumer acceptability scores received for breads containing solely FSS as well as those fortified with 3 %FSS-5 % SLF. Overall, both FSS and SLF appear to be promising functional ingredients for production of “clean-label” GFB, having higher contents of macronutrients, improved sensorial characteristics, and acceptable textural attributes.
(Less)
- author
- Papagianni, Evangelia
LU
; Kotsiou, Kali
; Biliaderis, Costas G.
and Lazaridou, Athina
- publishing date
- 2023-12-15
- type
- Contribution to journal
- publication status
- published
- keywords
- Batter rheology, Bread staling, In vitro starch digestibility, Roasted-sprouted lentil flour, Sensory analysis
- in
- Food Hydrocolloids for Health
- volume
- 4
- article number
- 100165
- pages
- 15 pages
- publisher
- Elsevier
- external identifiers
-
- scopus:85174207156
- DOI
- 10.1016/j.fhfh.2023.100165
- language
- English
- LU publication?
- no
- additional info
- Publisher Copyright: © 2023 The Author(s)
- id
- e2670f33-557f-47ef-9afd-a9d4ff984129
- date added to LUP
- 2024-11-13 14:33:53
- date last changed
- 2024-11-15 03:12:53
@article{e2670f33-557f-47ef-9afd-a9d4ff984129,
abstract = {{<p>A “clean-label” gluten-free bread (GFB) was developed by replacing the commonly used hydrocolloid additive, methylcellulose, with an aqueous flaxseed slurry (FSS), known for its structure-forming properties, at 3 or 4.5 % levels into GFB formulations; for further nutritional improvement of GFB, the inclusion of 5 or 10 % roasted-sprouted lentil flour (SLF) was also investigated. FSS and SLF addition increased hardness, consistency, storage and loss moduli, and viscosity of the composite batters. The specific volumes of fortified breads were reduced, compared to control bread containing methylcellulose; however, they were greatly improved compared to bread made without any added hydrocolloid. Fresh breads containing solely FSS (3, 4.5 %) and that made with 3 % FSS-5 % SLF exhibited crumb textural characteristics similar to the control; the 3 % FSS-5 % SLF fortified sample showed similar textural changes upon storage (48 h, 25 °C) and slightly lower amylopectin retrogradation, compared to control bread. Further to increasing the contents of protein and total dietary fiber, FSS incorporation into GFB decreased the glucose release upon in vitro starch digestion, whereas inclusion of both FSS and SLF weakened this effect. Moreover, the “nutty” and “roasted legume” flavor-aroma notes, introduced by FSS and SLF, reduced the typical flat “rice” flavor-aroma of GFB, thus contributing to the higher overall consumer acceptability scores received for breads containing solely FSS as well as those fortified with 3 %FSS-5 % SLF. Overall, both FSS and SLF appear to be promising functional ingredients for production of “clean-label” GFB, having higher contents of macronutrients, improved sensorial characteristics, and acceptable textural attributes.</p>}},
author = {{Papagianni, Evangelia and Kotsiou, Kali and Biliaderis, Costas G. and Lazaridou, Athina}},
keywords = {{Batter rheology; Bread staling; In vitro starch digestibility; Roasted-sprouted lentil flour; Sensory analysis}},
language = {{eng}},
month = {{12}},
publisher = {{Elsevier}},
series = {{Food Hydrocolloids for Health}},
title = {{Flaxseed and sprouted lentil seeds as functional ingredients in the development of nutritionally fortified “clean-label” gluten-free breads}},
url = {{http://dx.doi.org/10.1016/j.fhfh.2023.100165}},
doi = {{10.1016/j.fhfh.2023.100165}},
volume = {{4}},
year = {{2023}},
}