PARTNERS

Physical properties of gluten-free cookies made from amaranth–oat composites

Functional ingredients derived from by-products of grain milling industries have potential to improve health benefits of food products.  A new study by Inglett and Liu published in LWT – Food Science and Technology journal found that some amaranth-oat composites (3:1) could improve the nutritional and physical qualities of cookies. The two cereals complement each other since amaranth is rich in amino acid lysine, vitamins and minerals whereas oats contain other essential amino acids such as leucine and threonine. Additionally, oats contain beta-glucan, which is known for its blood cholesterol lowering effects.
Researchers developed gluten-free cookies using a blend of amaranth flour and oat products with the objective to compare their dough and final product to dough and cookies made out of amaranth or wheat flour alone.  They analysed physical and sensory properties such as water-holding capacity, pasting viscosity, rheological properties, water loss, moisture content and water activity, geometrical properties (width, thickness), color, texture, color and flavour.   
Results showed that amaranth and amaranth-oat composites were more viscous than wheat flour alone and also had better water-holding capacities. Wheat flour had the lowest water-holding capacity (92.37g /100g) comparing to amaranth-oat bran composite (3:1) (147.03 g/100g) and amaranth-whole oat flour composite (3:1) (131.43 g/100g). The researchers reason that this may be, in the case of amaranth composites due to starch gelatinisation and interactions with beta-glucan.    The amaranth composites dough also exhibited higher elastic properties that wheat dough which could improve retention of shape during handing and baking.  Overall the researchers concluded that cookies made from amaranth-oat composites are very suitable for preparing cookies that are acceptable in terms of colour, flavour and texture thus providing useful information for new functional foods.
RSSL

LATEST NEWS

The latest issue of “Industrie delle Bevande” is now available

  In this issue, you can find more novelties seen at BrauBeviale, in efficiency, circular economy, digital tech, and the reportage of the visit in...

Regulation EU 2024/1002 as regards the maximum levels of perchlorate in beans

  Commission Regulation (EU) 2024/1002 of 4 April 2024 amending Regulation (EU) 2023/915 as regards the maximum levels of perchlorate in beans (Phaseolus vulgaris) with pods

The April issue of “Industrie Alimentari” is now available

  In this issue, we publish a study on traditional PAT agri-food primo-sale cheese, to recover a version as close as possible to the ancient...

ASCOLTATE IL PODCAST DI "ALIMENTI FUNZIONALI"

DOVE TROVARE LE NOSTRE RIVISTE

11-14/04/2024 - COLONIA, GERMANIA
17/04/2024 - BERGAMO
30/04-02/05/2024 RIYADH, ARABIA
7-10/05/2024 - PARMA
7-10/05/2024 - BARCELONA, SPAGNA
14-16/05/2024 - GINEVRA, SVIZZERA
28-29/05/2024 - MONACO, GERMANIA
28-30/05/2024 PARMA
6-7/06/2024 - PARMA
12-15/06/2024 - BANGKOK, TAILANDIA
18-21/06/2024 - SHANGHAI, CINA
8-12/09/2024, RIMINI
24-26/09/2024 - NORIMBERGA, GERMANIA
9-12/10/2024 - MILANO
16-17/10/2024 - VERONA
5-7/11/2024 - DUBAI, EAU
6-7/11/2024 LA ROCHELLE, FRANCIA
12-15/11/2024 MILANO
18-20/11/2024 - SAHANGHAI, CINA
19-21/11/2024 - FRANCOFORTE, GERMANIA
24-26/11/2024 - NORIMBERGA, GERMANIA
26-28/11/2024 BORDEAUX, FRANCIA
18-22/01/2025 - RIMINI
2-5/02/2025 - COLONIA, GERMANIA
5-7/02/2025 - BERLIN, GERMANIA
23-25/02/2025 - BOLOGNA
27-30/05/2025 - MILANO

CATALOGO LIBRI

CATALOGO RIVISTE