- Keywords
- farinografie,
- MeSH
- Food Analysis methods statistics & numerical data MeSH
- Food Quality MeSH
- Flour * analysis statistics & numerical data MeSH
- Nutritive Value MeSH
- Food Technology * methods instrumentation statistics & numerical data MeSH
- Rheology methods instrumentation statistics & numerical data MeSH
- Cluster Analysis MeSH
- Research instrumentation MeSH
- MeSH
- Whole Grains * MeSH
- Humans MeSH
- Flour MeSH
- Nutritive Value MeSH
- Food-Processing Industry methods MeSH
- Check Tag
- Humans MeSH
This study aimed to evaluate the impact of widely grown fruits (wild roses, elderberries, sea buckthorns, rowans, chokeberries, and hawthorns) as a functional ingredient in wheat-flour cookie formulation on antioxidative properties with a simultaneous reduction of the carcinogen-like compound acrylamide. The organoleptic features of the cookies were assessed by a panel of consumers. The following parameters were measured: chemical composition, total polyphenols, polyphenolic profile, antioxidant activity, and acrylamide content. The overall ratings of the tested cookies with the addition of chokeberries, hawthorns, sea buckthorns, and elderberries were more than satisfactory, while wild rose and rowan cookies were the most widely accepted and best rated by the panelists. The antioxidant activity of the tested cookies was 1.1-15.22 μmol trolox·g-1 dm and 2.46-26.12 μmol Fe (II)·g-1 dm as measured by the ABTS and FRAP methods, respectively. All the fruit-enriched cookies had significantly higher antioxidative properties (p < 0.05) in comparison to the control cookies, but among the fruit-enriched cookies, there were differences in the quality and quantity of particular polyphenols. The acrylamide content was significantly decreased by 59% (hawthorn), 71% (rowan), 87% (wild rose), 89% (sea buckthorn), 91% (elderberry), and 94% (chokeberry) compared with the control cookies (p < 0.05). Cookies enriched with wild-grown fruits could constitute a promising novel snack food.
- MeSH
- Acrylamide analysis MeSH
- Antioxidants chemistry MeSH
- Sambucus * MeSH
- Flour analysis MeSH
- Fruit chemistry MeSH
- Polyphenols analysis MeSH
- Triticum chemistry MeSH
- Sorbus * MeSH
- Publication type
- Journal Article MeSH
- MeSH
- Food Analysis * MeSH
- Anthocyanins MeSH
- Bread analysis MeSH
- Edible Grain MeSH
- Carotenoids MeSH
- Humans MeSH
- Flour MeSH
- Nutritive Value * MeSH
- Dietary Fiber MeSH
- Proteins MeSH
- Triticum MeSH
- Check Tag
- Humans MeSH
- Publication type
- Research Support, Non-U.S. Gov't MeSH
Gluten free products are essential for people who suffer from coeliac disease or have a more generic gluten intolerance. In both instances people are forced to resort to consuming gluten free (GF) foods. We carried out two online surveys to gauge the sentiments from people purchasing GF produce, and we carried out two retail observation studies. These studies were carried out in 2015 and repeated again 2019. Bread was the most commonly purchased GF product, but also the most complained about GF product, both from a quality and a price point of view. These sentiments did not change much from 2015 to 2019. One clear set of trends was that people purchased less specialty flour and raising agent when comparing 2019 to 2015, and they did less home-baking over the same period. Furthermore, the decrease in home-baking coincided with a relative increase in satisfaction in the quality of GF products. With regards to observations made across 11 supermarkets, we observed an overall increase in the number of GF line items, with the budget supermarkets offering a very small selection of produce labelled as GF in 2019 only. Our research shows that the relative cost of GF items increased from 2015 to 2019, with the average price ratio of GF food to non-GF foods rising from 3.2 to 4.1 across all UK supermarkets. Ultimately, GF produce cost significantly more compared to similar, gluten-containing foods, while many of the GF products, especially GF breads, still underperform when it comes to the perceived quality and value for money.
- MeSH
- Diet, Gluten-Free * economics MeSH
- Celiac Disease diet therapy economics MeSH
- Bread economics MeSH
- Consumer Behavior * statistics & numerical data MeSH
- Food Quality MeSH
- Humans MeSH
- Longitudinal Studies MeSH
- Flour economics MeSH
- Attitude MeSH
- Observational Studies as Topic MeSH
- Statistics as Topic MeSH
- Supermarkets MeSH
- Cooking MeSH
- Food Supply MeSH
- Check Tag
- Humans MeSH
- Geographicals
- United Kingdom MeSH
The market need for good quality gluten-free (GF) bakery products is in focus, due the increasing number of people with Celiac Disease (CD), Non-Celiac Gluten Sensitivity (NCGS) and the growing popularity of following GF diet as a trend. However scientific knowledge of the technically challenging GF bread making is growing, data regarding consumer market needs, opinions, trends and issues are insufficient. The present study was aimed to evaluate the consumer’s acceptance of available GF breads and their satisfaction. The data of the study reveal that approximately half of the people following GF diet have other different food related health problems parallel with CD or NCGS. The present study shows, that 70.8% of the asked consumers are dissatisfied with GF breads due their texture and taste, and for home baking consumers usually mix 2-3 or even more different GF flours, as they are displeased with the quality of the available mixes on their own. Overall, the most relevant problem for the consumers is the particularly higher price of the GF flours and breads.
- MeSH
- Diet, Gluten-Free * economics MeSH
- Celiac Disease diet therapy economics complications MeSH
- Bread economics statistics & numerical data MeSH
- Consumer Behavior * economics statistics & numerical data MeSH
- Food Quality MeSH
- Humans MeSH
- Marketing MeSH
- Flour economics MeSH
- Food Hypersensitivity epidemiology complications MeSH
- Eating MeSH
- Surveys and Questionnaires MeSH
- Cooking statistics & numerical data MeSH
- Check Tag
- Humans MeSH
- Male MeSH
- Female MeSH
- Publication type
- Research Support, Non-U.S. Gov't MeSH
- Geographicals
- Hungary MeSH
From a nutrition point of view, wheat flour as basic recipe component of cereal products is a valuable source of plant proteins, some vitamins and minerals; at the same time, it is rightfully considered deficient in content of other components with nutritional benefit, which are necessary in diet of recent population. Non-traditional components prepared from seeds or fruits of seven plants (oak tree, fonio, chestnut tree, chia, hemp, nopal and teff) are known as donors of not only dietary fibre constituents, but also of further appreciated photo-chemicals. Owing to non-gluten nature of proteins in these materials, they rather have a negative effect on technological properties of wheat flour. To screen and predict an expected impact, values of the Falling Number and the Zeleny sedimentation test were determined for all flour composites tested. Changes in the physical stage of starch and the pentosans content were described by the SRC (Solvent Retention Capacity) method.
- Keywords
- chia, nopál, konopí, Zelenyho test,
- MeSH
- Glutens analysis MeSH
- Flour * analysis MeSH
- Statistics as Topic MeSH
- Publication type
- Research Support, Non-U.S. Gov't MeSH
Cílem práce bylo porovnat kvalitu pšeničné mouky českých a zahraničních výrobců. Hodnotila se pšeničná hladká mouka od 14 výrobců z České republiky a 21 výrobců ze zahraničí (z Rakouska, Slovenska, Rumunska, Ukrajiny, Austrálie a Nového Zélandu). Byly provedeny základní technologické rozbory mouky a stanoveny farinografi cké vlastnosti vyrobených těst a pekařský pokus s vyhodnocením parametrů kvality, provedena senzorická analýza upečených výrobků, spektrofotometricky stanovena barva mouky a hotového pečiva a jeho pevnost pomocí texturometru. Kvalita českých mouk se významně nelišila (P >0,05) od zahraničních výrobků. Odlišné bylo stanovení Zelenyho sedimentačního testu a poklesu konzistence těsta, kde lepších hodnot dosahovaly české mouky.
The aim of this study was to compare the wheat fl our quality of Czech and foreign producers. Soft wheat fl our was evaluated from 14 producers from the Czech Republic and from 21 foreign producers (from Austria, Slovakia, Romania, Ukraine, Australia and New Zealand). The basic technological analysis of these fl our samples was prepared and farinograph properties of dough samples were carried out on farinograph device. The baking experiment with the quality parameters evaluation and sensory analysis of baked products were determined, the flour and crust colour was found out and the baked products compactness was carried out as well. The Czech flour quality wasn´t significantly different from foreign flour (α = 0,05). Only Zeleny sedimentation test and drop dough consistency were different, nevertheless, the Czech flour samples achieved better values.
