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APPLIED RESEARCHES CONCERNING

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Title: APPLIED RESEARCHES CONCERNING


1
First International Symposium on Gluten-Free
Cereal Products Beverages, Cork, Ireland,
September, 12-14, 2007
APPLIED RESEARCHES CONCERNING THE FORTIFIED
GLUTEN-FREE CEREAL-BASED PRODUCTS DESIGN
Duta, D.E.1, Gagiu, V.1, Olteanu, M.2 1Institute
of Food Bioresources, Bucharest, Romania
2National Research-Development Institute for
Animal Biology and Nutrition, Romania
Introduction The priorities in gluten intolerance
diet are the elimination from diet of foods
which contain gluten and the compensation of
nutritional deficiencies with foods that do not
contain gluten, in order to assure a complete
caloric and nutritious diet. The correction of
nutritional unbalances, created by the coeliac
disease hypocalcaemia, hypomagnesaemia,
hypopotassaemia, hipoalbuminemie, deficits in
iron, vitamin B12, folic acid, vitamin K etc. can
be reached with foods improved in specific
nutrients. The main objective of the study was to
obtain new cereal-based gluten-free (GF) products
improved in vitamins and minerals as cheese
biscuits, cakes and pasta, using modern
equipments.
Materials
Methods
GF ingredients were used to produce some GF
bakery products, fortified in minerals and
vitamins rice flour, corn flour, eggs, cheese,
sour cream, powder milk, corn starch, modified
corn starch, sugar, vegetal oil. New equipments
(pasta machine and biscuit machine) were adapted
for GF products production.
The physical-chemical characteristics of obtained
products were assessed and they are presented in
Table 1. The calcium (mg/100 g) and iron (mg/kg)
contents were measured by atomic absorbance
spectrometry (AAS- fig.1) and vitamins A
(mg/100g) and E (mg/100g) contents were measured
by HPLC (high performance liquid
chromatography-fig.2). The products were tested
against the gliadin content by ELISA test
(RIDASCREEN FAST Gliadin detection limit 2 ppm
gliadin, limit of quantification 5 ppm gliadin,
from R-Biopharm AG, Germany, fig.3) the raw
ingredients as well as the end-products. GF
pasta were obtained with a modern and fully
automatic machine (fig.4), with a capacity of
8-10 kg pasta/hour. The pasta products were
tested for their behavior during boiling and the
increase of pasta volume after boiling was
calculated (fig.5). The products were assessed
for microbiological safety (tests were done for
coliforms, Escherichia coli, Salmonella, Bacillus
cereus, coagulase-positive staphylococci, yeasts
and moulds). The GF products were sensorial
analyzed by a trained panel (n13) for
appearance, color, texture, consistency during
mastication, odor, taste and flavour. Attributes
intensities were rated on a 5 points scale. The
average mark was correlated with a total
evaluation scale (for a mark between 18.1-20,
the product is considered very good).
Fig.1 Atomic absorbance spectrometry
Fig.2 High performance liquid chromatography
Fig.3 ELISA equipment
Results and discussions
Table1. The physical-chemical characteristics of
the GF obtained fortified products
Characteristics GF Cheese biscuits GF Cake with cacao GF Cake with dried fruits GF Pasta with eggs and milk powder
- Humidity, - Fats, d.w. - NaCl, - Ash d.w. - Protein, d.w. - Sugar, d.w. - Total carbohydrates1, - Energetic value kcal/100 g 10.60 25.78 1.82 2.91 9.14 - 55.58 462.41 32.8 11.40 - 1.69 13.69 26.06 49.2 302.5 33.60 11.65 - 1.76 13.56 28.54 48.5 300.0 9.83 1.11 - 1.05 9.28 - 79.85 361.88
- Calcium, mg/100g 80 45 45 70
- Iron, mg/kg 17.69 21.50 25.45 3.54
- Vitamin A, mg/100g 1.74 1.10 2.14 0.22
- Vitamin E, mg/100g 3.42 3.6 3.6 0.08
Eggs are an important source of protein,
essential vitamins and minerals and can make a
significant contribution to a healthy diet. Eggs
act as multifunctional ingredient in cakes. Due
to their composition, they impart a wide variety
of attributes to foods they structure, emulsify,
and add color and flavor. The eggs are the major
ingredient in GF cakes (fig.8)
Fig.8. GF cakes with cacao and dried fruits
Preliminary experiments were done in order to
establish a proper recipe for GF cheese biscuits
(fig.6) from sensorial, physical-chemical and
technological points of view. Seven recipes were
developed and the influence of cheese type, the
effect of gums and the influence of yeast or
baking powder were assessed. Sensorial analyses
were used to choose the most appreciated GF
cheese biscuits recipe. The product chosen
received an average mark of 18.03 divided between
sensorial attributes as presented in fig.7.
The GF pasta were improved by adding eggs and
milk powder to the recipe. The GF pasta products
had a very good behaviour during boiling, they
mantain their shape and the color and they
increased their final volume 2.5 times, after 10
minutes boiling (Fig.5).
Fig.5. GF pasta behavior during boiling
Fig. 4. GF pasta machine
Fig. 6. GF cheese biscuits
Fig. 7. Spider sensorial diagram for GF cheese
biscuits
The adding of eggs, cheese and milk powder
improved the content of proteins, minerals and
vitamins as well as the sensorial characteristics
of the products. The GF products obtained are
free of gluten, with a content of gluten less
than 20 ppm, calculated by ELISA method,
microbiologically safe and with an improved
nutritional value. The products were introduced
in the diet of coeliac pacients, under the
gastroenterologists supervision. 100 pacients,
without other diseases/disorders associated with
coeliac disease, received a controlled amount of
the new GF products, 2 months. An improvement of
iron and calcium deficiencis was observed.
Conclusions The GF products obtained were
sensorial appreciated by the coeliac consumers
the values of vitamins and minerals were
increased and the clinical tests demonstrated a
good tolerance of these products. A good source
of calcium contributes at least 100 milligrams of
calcium in a standard serving. The products
obtained have between 45 and 80 mg calcium/100 g
product. The GF obtained have a good content of
iron, comparing with other types of foods
spinach (33mg/kg), lima beans (15mg/kg), potato
(14mg/kg), tomato (3mg/kg), apples (1.5mg/kg),
raisins (20mg/kg), whole wheat bread (43mg/kg),
eggs (20mg/kg) etc. All the patients appreciated
the new GF cereal based products as a good
possibility to diversify and to improve the
quality of life.
References Fairweather-Tait, S,J. and Teucher,
B., 2002, Iron and calcium bioavailability of
fortified foods and dietary supplements,
Nutrition Reviews, 60(12)360-367 Kaukinen, K.,
Mäki, M., Collin, P., 2004, Trace amounts of
gluten in the treatement of coeliac disease,
Proceedings of the 19th Meeting Working group on
Prolamin Analysis and Toxicity (Prague), edited
by Martin Stern, University of Tubingen Catassi,
C., Fabiani, E., Mandolesi, A., Bearzi, I., et
all, 22004, The Italian study on gluten
microchallenge preliminary results, Proceedings
of the 19th Meeting Working group on Prolamin
Analysis and Toxicity (Prague), edited by Martin
Stern, University of Tubingen Kupper, C., 2005,
Dietary Guidelines and Implementation for Celiac
Disease, Gastroenterology, 125 S121-S127.
Acknowledgement This work was funded by The
Romanian Ministry of Education and Research,
Programme CEEX-USAMVB, Contract no.1/2005.
Contact Dr. D.E. Duta denisa.duta_at_bioresurse.ro
, denisa_duta_at_yahoo.com, Institute of Food
Bioresources, Research Development Department,
6 Dinu Vintila street, 021102, sector 2,
Bucharest, Romania
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