Effects of pseudocereal flours addition on chemical and physical properties of gluten-free crackers

TURK ASLAN, Sinem; ISIK, Fatma

doi:10.1590/fst.52521

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Food Science and Technology

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.52521 copy

Effects of pseudocereal flours addition on chemical and physical properties of gluten-free crackers

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

In this study, potato flour used in gluten free cracker formulation was substituded with pseudocereal (amaranth, buckwheat, quinoa) flours, and the effects of pseudocereals on some chemical, physical and sensory characteristics of gluten-free crackers were determined. Results show that the crackers having pseudocereals had significantly higher (p < 0.05) fat, protein, insoluble and total dietary fiber, essential and non essential amino acid, and Mg contents than control sample which was produced with potato flour and potato starch. In addition, crackers having amaranth had higher (p < 0.05) Ca and P contents than control. Pseudocereal containing crackers had lower L* and higher a* values than control, and according to ΔE values, they were evaluated as extreme (another) color group than control crackers. In SEM micrographs, more cracks and pores were observed with the addition of pseudocereal flours to crackers. Therefore, hardness decreased significantly with pseudocereal flours addition in crackers. Flavor, chewiness, crispiness and overall acceptability scores of crackers having pseudocereal flours were higher than control in sensory analysis.

Keywords:
gluten-free cracker; pseudocereals; dietary fiber; amino acid; structural

Ingredients (g)	C	AC	BC	QC
Pseudocereal flour	-	40.0	40.0	40.0
Potato flour	50.0	30.0	30.0	30.0
Potato starch	50.0	30.0	30.0	30.0
Water	95.0	90.0	90.0	80.0
Margarine	20.0	20.0	20.0	20.0
Salt	1.5	1.5	1.5	1.5
Powder sugar	3.0	3.0	3.0	3.0
Baking powder	1.0	1.0	1.0	1.0
Xanthan gum	1.8	1.8	1.8	1.8

Parameters	PS	PF	AF	BF	QF
Fat (%)^§	0.75 ± 0.40^c*	0.77 ± 0.28^c	6.69 ± 0.13^a	3.61 ± 0.06^b	7.05 ± 0.93^a
Ash (%)^§	0.35 ± 0.19^c	2.98 ± 0.10^a	2.37 ± 0.02^b	2.33 ± 0.01^b	2.56 ± 0.11^b
Protein (%)^§	nd	7.68 ± 0.30^c	15.08 ± 0.34^a	11.78 ± 0.55^b	14.93 ± 0.54^a
Soluble dietary fiber (%)^§ § In dry basis.	0.25 ± 0.19^b	3.45 ± 1.31^a	2.79 ± 1.27^a	3.29 ± 0.54^a	2.64 ± 0.49^a
Insoluble dietary fiber (%)^§	0.03 ± 0.06^d	3.80 ± 0.26^c	13.20 ± 2.29^a	6.97 ± 1.16^b	13.49 ± 0.61^a
Total dietary fiber (%)^§	0.28 ± 0.20^d	7.25 ± 1.17^c	15.99 ± 2.71^a	10.26 ± 1.65^b	16.13 ± 0.96^a
Minerals (mg/100 g) ^§
P	77.0 ± 8.5^c	262.3 ± 41.7^bc	634.7 ± 131.9^a	615.6 ± 166.6^a	400.3 ± 41.4^ab
K	47.4 ± 13.0^e	1575.5 ± 35.7^a	527.5 ± 78.7^d	687.1 ± 38.5^c	962.2 ± 63.5^b
Ca	16.5 ± 9.2^c	34.3 ± 1.1^bc	171.7 ± 22.0^a	37.3 ± 3.2^bc	64.7 ± 8.5^b
Mg	5.6 ± 2.4^c	88.8 ± 8.5^c	443.4 ± 65.8^a	337.3 ± 37.6^ab	239.8 ± 54.8^b
Mn	0.0 ± 0.0^d	0.2 ± 0.1^c	0.9 ± 0.1^a	1.1 ± 0.0^a	0.6 ± 0.1^b
Zn	0.1 ± 0.1^b	0.4 ± 0.2^ab	1.1 ± 0.2^a	1.2 ± 0.6^a	1.0 ± 0.3^a
Fe	3.7 ± 0.9^a	3.2 ± 1.2^a	5.5 ± 1.1^a	3.9 ± 1.6^a	4.0 ± 0.7^a
Hunter color values
L*	94.51 ± 0.08^a	84.14 ± 0.21^b	74.29 ± 0.20^c	63.68 ± 0.09^e	69.77 ± 0.16^d
a*	3.60 ± 0.02^b	2.85 ± 0.06^b	7.07 ± 0.06^a	7.93 ± 2.07^a	7.94 ± 3.87^a
b*	-3.29 ± 0.07^d	14.17 ± 0.14^c	16.05 ± 0.24^a	14.20 ± 0.53^c	14.94 ± 0.39^b

Parameters	C	AC	BC	QC
Fat (%)^§ § In dry basis.	11.01 ± 0.35 ^b,^* * Different superscript within the same row differ significantly (p < 0.05) using Tukey multiple range test. C: Control, AC: Crackers having amaranth flour, BC: Crackers having buckwheat flour, QC: Crackers having quinoa flour	13.46 ± 0.92^a	12.89 ± 0.74^a	14.42 ± 1.30^a
Ash (%)^§	2.36 ± 0.50^a	2.85 ± 0.44^a	2.16 ± 0.33^a	2.56 ± 0.65^a
Protein (%)^§	3.22 ± 0.22^c	6.57 ± 0.22^a	5.33 ± 0.27^b	6.41 ± 0.08^a
Soluble dietary fiber (%)^§	4.02 ± 1.52^a	5.34 ± 1.24^a	3.65 ± 0.31^a	3.55 ± 0.16^a
Insoluble dietary fiber (%)^§	7.09 ± 1.87^b	11.69 ± 0.56^a	9.96 ± 2.16^a	10.76 ± 1.62^a
Total dietary fiber (%)^§	11.11 ± 2.51^b	17.03 ± 1.66^a	13.61 ± 1.85^a	14.31 ± 1.61^a
Minerals(mg/100g) ^§
P	262.7 ± 28.8^b	394.9 ± 17.2^a	354.4 ± 12.2^ab	294.6 ± 74.4^ab
K	770.3 ± 13.7^a	590.4 ± 5.8^c	563.2 ± 3.9^c	700.3 ± 47.1^b
Ca	81.0 ± 3.4^b	128.1 ± 1.6^a	68.7 ± 1.6^c	79.9 ± 1.9^b
Mg	52.7 ± 9.7^c	116.3 ± 1.9^a	90.3 ± 0.1^b	79.5 ± 6.7^b
Mn	0.1 ± 0.0^a	0.5 ± 0.2^a	0.3 ± 0.2^a	0.3 ± 0.1^a
Zn	0.2 ± 0.1^a	0.5 ± 0.1^a	0.4 ± 0.1^a	0.4 ± 0.2^a
Fe	1.8 ± 0.1^a	2.5 ± 0.3^a	1.7 ± 0.7^a	2.2 ± 0.5^a

Parameters	C	AC	BC	QC
Hunter color values
L*	74.27 ± 3.56^a	60.71 ± 4,03^b	54.15 ± 1.02^c	63.21 ± 5.81^b
a*	9.35 ± 2.20^c	14.14 ± 1.55^a	14.70 ± 0.21^a	12.11 ± 2.91^b
b*	23.88 ± 3.27^b	26.41 ± 0.82^ab	27.21 ± 0.71^a	25.49 ± 2.18^ab
ΔE	nd	14.61 ± 4.38^ab	21.10 ± 0.92^a	11.70 ± 6.48^b
Hardness (g)	2902.50 ± 50.21^a	1926.50 ± 106.77^b	1551.00 ± 90.51^c	1981.50 ± 38.89^b

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[1] *Corresponding author: fisik@pau.edu.tr