Bas-Bellver Claudia, Barrera Cristina, Betoret Noelia, Seguí Lucía, Harasym Joanna
Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
Department of Biotechnology and Food Analysis, Wrocław University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland.
Foods. 2024 Apr 24;13(9):1312. doi: 10.3390/foods13091312.
Fortification of bakery products with plant-based functional ingredients has gained interest in recent years. Low-cost fruit and vegetable waste has been proposed to replace wheat flour, but less research has been conducted on gluten-free flours. Rice is generally accepted as a gluten-free alternative to wheat flour but is poor in bioactive constituents; thus, the addition of vegetable-based functional ingredients could improve the nutritive value of gluten-free products. In the present work, IV-range carrot waste powder (CP) was incorporated into rice-based gluten-free muffin formulations in different proportions (5, 10, 20, and 30% /). The impact of CP addition on physicochemical and antioxidant properties was evaluated in flour blends, doughs, and baked products. Products were also evaluated in terms of water activity, hardness, and colour before and after a one-week storage period under fridge conditions. The results showed that water and oil absorption capacities increased in flour blends with CP addition, whereas the pasting properties of flour blends were affected when adding CP. Rheological measurements revealed an increase of G' and G'' modulus values with CP addition. Colour was also significantly modified by CP addition, since CP provided an orangish and brownish colour, but also due to intensified Maillard reactions during baking. Muffin hardness was reduced in enriched formulations compared to control ones, which was attributed to the fibre being incorporated with CP. It was confirmed that CP addition improved the antioxidant properties of both flour blends and muffins, with the higher the replacement, the better the antioxidant properties. The quality of gluten-free muffins was hindered after one week stored under cold conditions, so that colour was affected, hardness increased, and the antioxidant properties diminished. In conclusion, this work presents an interesting approach for the use of carrot waste flour as a functional food ingredient to improve the nutritional value of new gluten-free rice-based muffins, thus contributing to the circularity of food systems and to the development of healthier and more sustainable diets.
近年来，用植物性功能性成分强化烘焙食品受到了关注。有人提议用低成本的果蔬废料替代小麦粉，但对无麸质面粉的研究较少。大米通常被认为是小麦粉的无麸质替代品，但生物活性成分含量较低；因此，添加植物性功能性成分可以提高无麸质产品的营养价值。在本研究中，将IV级胡萝卜废料粉（CP）以不同比例（5%、10%、20%和30%）添加到大米基无麸质松饼配方中。评估了添加CP对面粉混合物、面团和烘焙产品的物理化学和抗氧化性能的影响。还在冰箱条件下储存一周前后，对产品的水分活度、硬度和颜色进行了评估。结果表明，添加CP的面粉混合物的水和油吸收能力增加，而添加CP时面粉混合物的糊化特性受到影响。流变学测量表明，添加CP后G'和G''模量值增加。添加CP也显著改变了颜色，这是因为CP呈现出橙色和褐色，也由于烘焙过程中美拉德反应加剧。与对照配方相比，强化配方的松饼硬度降低，这归因于CP中含有的纤维。证实添加CP改善了面粉混合物和松饼的抗氧化性能，替代比例越高，抗氧化性能越好。在冷藏条件下储存一周后，无麸质松饼的质量受到影响，颜色受到影响，硬度增加，抗氧化性能下降。总之，这项工作提出了一种有趣的方法，即利用胡萝卜废料粉作为功能性食品成分来提高新型大米基无麸质松饼的营养价值，从而有助于食品系统的循环以及更健康、更可持续饮食的发展。
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