Botanical classification of cereals and pseudo cereals [15, 16].
Abstract
Gluten free products are currently highly demandable by those with different gluten intolerances. Pseudo cereals are a category of non-grass seeds used to manufacture various gluten free products, including bread, biscuits, cakes, and cookies. Pseudo cereal seeds contain high-quality proteins, rich quantities and unique characteristics of starch, vast amounts of micronutrients such as minerals, vitamins along with diverse bioactive compounds. This chapter is focused on other resentful research work on the characteristics of pseudo cereals seeds and pseudo cereals flour. It also reveals different effects of pseudo cereal flour on physical-chemicals properties of biscuit, cake, and cookie. We think that this study will have a significant influence on product developers and customers on the use of pseudo cereal seeds and pseudo cereals flour.
Keywords
- pseudo cereals seeds
- pseudo cereals flour
- biscuits
- cake
- cookies
1. Introduction
Pseudo cereal is a category of non-greases that can be ground into flour and then used as cereals. Most of the pseudo cereals are amaranth (
Buckwheat (
Amaranth (
Quinoa (
Pseudo cereals have been widely recognized for many years due to their nutritional value by food scientists and food producers [1]. Many studies have investigated the use of pseudo cereals in the production of gluten free products rich in nutrients such as bread, pasta and confectionary products [8]. Flour, soup, cereal breakfast as well as beer are made using quinoa. Quinoa flour is used with wheat flour or corn meal to make biscuits, bread and processed food such as spaghetti [9]. On the other hand, buckwheat is used as a food supplement that can have a positive health impact and avoid foods being oxidized during processing. Buckwheat is recognized and recorded as part of wheat bread [10, 11]. Amaranth grain has high-quality protein, and flour is used in non-gluten formulations to obtain decent quality bread and cookies [12]. Hozova et al. [13] also proposed the use of amaranth flour to manufacture high-protein/energy-value gluten-free crackers and biscuits.
2. Types and characteristics of pseudo cereals
Pseudo cereals are non-grass species, eaten as grains, and having nutritional value is competitive or in most cases even better [14]. Amaranth (
Parameters | Wheat flour | Quinoa flour | Buckwheat flour | Amaranth flour |
---|---|---|---|---|
Moisture (%) | 10.12 | 9.97 | 9.72 | 6.21 |
Ash (%) | 0.48 | 2.28 | 1.92 | 2.53 |
Protein (%) | 11.2 | 12.4 | 11.5 | 17.0 |
Cellulose (%) | 0.60 | 2.6 | 1.3 | 5.54 |
Fat (%) | 0.70 | 5.3 | 2.4 | 4.90 |
Phytic acid/Phytate (mg/100 g) | 196.0 | 1574 | 1335 | 237.75 |
Phytate phosphorus (mg/100 g) | 38.35 | 443.88 | 376.48 | |
Minerals (mg/100 g) | ||||
Ca | 20.05 | 30.5 | 17.96 | 1533.0 |
Cu | 0.31 | 0.81 | 0.78 | 0.52 |
Fe | 1.38 | 4.10 | 2.87 | 1.40 |
K | 181.4 | 681.1 | 479.8 | 200.0 |
Mg | 29.9 | 174.3 | 190.6 | 68.5 |
Mn | 0.37 | 1.6 | 1.23 | 1.02 |
P | 208.7 | 504.3 | 444.8 | 257.74 |
Zn | 1.23 | 4.04 | 3.01 | 0.21 |
3. Nutritional compositions and application of pseudo cereals
3.1 Buckwheat
Buckwheat (BW), which belongs to the Polygonaceans families, is a typical Central and Eastern Europe and Asia crop. BW is widely used as a pseudo cereal as an essential functional food. Grains of BW provides various valuable vitamins (B1, B2, B6, and E) and minerals (P, Fe, Zn, K, and Mg) [26]. The biological value of BW proteins is high, but their digestibility is relatively low. The BW protein amino acids are well-balanced and rich in lysine [27] (Table 2). Besides, the contents of rutin, catechins, and polyphenols and their potential antioxidant activity are also of great significance [28]. BW does not contain gluten and can be used in celiac disease patients. Resistant starch content is a significant factor in BW ‘s preparation of low glycemic index food [28]. Some early studies also showed that BW flours and bran could prepare different bakery products, pasta-noodle, cookie, cake, crepe, breakfast cereal and soap formulations [11, 29, 30].
3.2 Amaranth
Amaranth (
3.3 Quinoa
Quinoa belongs to the
4. Impact of pseudo cereals flours on quality parameters of biscuits, cookies and snacks
4.1 Buckwheat biscuits and snacks
Increased market demand for composite flour based bakery products such as biscuits, snacks, or cereals has recently been noted. Buckwheat flour biscuits and corn snacks were produced by Wójtowicz et al. [40] and Baljeet et al. [41], using back wheat up to 20% and 30%, respectively. Buckwheat flour biscuits are nutritionally rich (Table 3) [41]. Filipčev et al. [43] have successfully integrated buckwheat flour (up to 50%) and made biscuits of ginger nuts and have found higher nutritional and bio-functional properties compared to control (Table 4). Biscuit thickness increased while the spread ratio and percent spread decreased due to decreased diameter with the inclusion of buckwheat flour (Tables 3 and 4) [41]. On the other hand, with the integration of buckwheat flour, biscuits’ texture decreased in terms of (fracture strength) due to the decreasing gluten content in the buckwheat flours, the biscuits became soft with increasing BWF content [41]. The increase in the weight of biscuits was possibly due to buckwheat flour’s ability to hold oil during baking [44]. Baljeet et al. [41] found that an improvement in the percentage of buckwheat flour in composite flour decreases the biscuit’s sensory ranking.
Parameters | Control | Buckwheat | ||
---|---|---|---|---|
30% | 40% | 50% | ||
Moisture content, g/100 g | 9.47 | 8.94 | 8.56 | 8.70 |
Protein content, g/100 g | 7.22 | 7.73 | 7.84 | 8.12 |
Fat content, g/100 g | 8.12 | 8.43 | 8.45 | 8.59 |
Starch content, g/100 g | 45.80 | 43.64 | 43.77 | 43.21 |
Total reducing sugar content | 29.37 | 25.33 | 25.90 | 27.29 |
Total dietary fibers content, g/100 g | 3.87 | 5.49 | 5.37 | 7.61 |
Zn mg/100 g | 0.34 | 0.78 | 1.00 | 1.16 |
Cu, mg/100 g | 0.07 | 0.15 | 0.16 | 0.22 |
Mn, mg/100 g | 0.61 | 0.88 | 0.88 | 0.93 |
Fe, mg/100 g | 0.57 | 1.39 | 1.66 | 1.72 |
Rutin content, mg/100 g | ND* | 3.96 | 5.24 | 6.57 |
Quercetin content, mg/100 g | ND* | 0.087 | 0.143 | 0.214 |
Total phenolics, mg GAE/100 g | 157.06 | 196.35 | 202.58 | 238.92 |
Parameters | Control | Buckwheat | ||
---|---|---|---|---|
30% | 40% | 50% | ||
Antioxidative activity (AOA) | 32.51 | 26.71 | 25.37 | 23.83 |
Reducing activity | 29.36 | 28.46 | 28.00 | 26.2 |
DPPH scavenging activity | 23.06 | 10.79 | 9.66 | 5.25 |
Chelating activity | 11.24 | 11.84 | 11.35 | 11.21 |
4.2 Amaranth snacks and cookies
The protein and ash content of defatted amaranth snacks was higher, while the carbohydrate and lipid content were lower than maize snacks [45]. Compared to cookies made from wheat flour, the spread of cookies made with amaranth flour decreased significantly at 10-20%. Cookie thickness increased by up to 20% with the addition of amaranth flour, with marginal changes in thickness were observed. The breakage of the cookies decreased significantly with the addition of amaranth flour (Tables 5 and 6). Similar conclusions were observed in cookies from sorghum-wheat and oat-wheat mixtures. Hoseney and Rogers [47] reported that cookies’ hardness is caused by protein and starch interactions with hydrogen bonding systems. It was noted that the diameter of composite cookies shows a rising trend along with the increasing degree of substitution of amaranth flour. This may be attributed to the lower viscosity of amaranth flour than wheat flour, as the viscosity decreases with the increase of the volume of amaranth flour and the spread rate. The results reveal that the spread ratio of the composite cookies displayed an increasing trend along with the increasing substitution level of amaranth flour. The decreased durability of amaranth flour replacement in cookies could be due to changes in gluten content. The delayed production of gluten matrices, which has contributed to an enormous decline in hardness, is also attributable to gluten reduction in cookie dough by the substitution of Amaranth flour [46]. Chauhan et al. [48] no major change was observed in color, aroma and texture of cookies made from mixtures with up to 100% amaranth flour. The sensory score for the taste decreased after addition of amaranth flour of 60%. This may be attributed to the bitter aftertaste of the amaranth flour. The overall acceptability score indicated that the cookies prepared up to 60% amaranth flour had most acceptable sensory attributes. This was against Sindhuja et al. [46], which showed that cookies with 25% amaranth flour were most acceptable for panelists. It has been reported that, no significant difference was demonstrated in color, smell, texture of biscuits made from 20, 30, 40 and 50% of amaranth flour but biscuit made from 40 and 50% of amaranth flour had significantly higher value than wheat flour (control). Overall acceptability score showed that biscuit made from maximum 40% amaranth flour best good sensory attributes [49].
Amaranth flour (%) | Weight (g) | Spread “W” (mm) | Thickness “T” (mm) | Spread ratio “W/T” | Breaking strength (kg) |
---|---|---|---|---|---|
0 | 19.46c ± 0.11 | 85.6a ± 0.66 | 10.9d ± 0.08 | 7.82a ± 0.03 | 4.935a ± 0.19 |
10 | 18.90d ± 0.21 | 81.30b ± 0.55 | 12.2a ± 0.08 | 6.69b ± 0.03 | 4.990a ± 0.28 |
20 | 19.72b ± 0.23 | 79.0bc ± 0.81 | 12.1ab ± 0.09 | 6.52c ± 0.14 | 4.887a ± 0.21 |
25 | 19.90a ± 0.13 | 77.6 cd ± 0.72 | 11.9b ± 0.11 | 6.52c ± 0.09 | 4.021bc ± 0.22 |
30 | 19.70b ± 0.18 | 75.9 dc ± 0.81 | 11.6bc ± 0.09 | 6.52c ± 0.10 | 3.948c ± 0.25 |
35 | 19.72b ± 0.15 | 75.0 dc ± 0.95 | 11.5c ± 0.13 | 6.52c ± 0.04 | 3.0293d ± 0.32 |
SEM (±) | 0.10 | 0.15 | 0.13 | 0.08 | 0.12 |
Df | 18 | 18 | 18 | 18 | 54 |
Amaranth flour (%) | Surface color (10) | Surface cracking (10) | Texture (10) | Mouthfeel (10) | Flavor (10) | Overall quality (50) |
---|---|---|---|---|---|---|
0 | 8.0c | 7.8d | 8.5b | 8.5b | 8.4c | 40.7d |
10 | 8.0c | 8.0c | 8.2c | 8.5b | 8.5b | 41.2c |
20 | 8.5b | 8.2b | 8.1 cd | 8.4bc | 8.5b | 41.7c |
25 | 8.8a | 8.5a | 8.6a | 8.6a | 8.7a | 43.2a |
30 | 8.9a | 8.4a | 8.5a | 8.5b | 8.6ab | 42.9ab |
35 | 8.7a | 8.5a | 8.5a | 8.6ab | 8.6b | 42.4b |
SEM (±) | 0.10 | 0.12 | 0.11 | 0.14 | 0.14 | 0.23 |
4.3 Quinoa cookies and biscuits
The Demir and Kılınç study [50] that cookie samples have significantly increased ash, crude protein and crude fats (
5. Conclusion
Pseudo cereal is a house of high-quality proteins with essential amino acids. It can be used to formulate gluten free food items as an alternative to wheat proteins in subjects suffering from celiac disease, due to the absence of gluten. In addition to the excellent nutrient profile, pseudo cereals are promising sources of phytochemical substances with significant health-promoting properties. Today pseudo cereals like buckwheat, quinoa and amaranth are incorporated successfully in bakery items such as biscuits, cookies, breads and snacks. Up to 50% buckwheat flours were used to produce nutritionally rich ginger-based biscuits with wheat flour. There was no loss of customer acceptance for the 60% amaranth flour used in the cookies production. Besides, the hardness of cookies increased by up to 30% of quinoa meal. This chapter also highlighted the actual color, taste, texture, and nutritional properties of pseudo cereal flour on biscuits, cookies, and the cake quality. Therefore, we assume that this study would considerably affect developers and customers and extensive understanding of pseudo cereal seeds and pseudo cereal flour.
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