Physico-chemical, textural, sensory and antioxidant characteristics of gluten – Free cookies made from raw and germinated Chenopodium (Chenopodium album) flour

doi:10.1016/j.lwt.2016.04.001

LWT - Food Science and Technology

Volume 71, September 2016, Pages 281-287

https://doi.org/10.1016/j.lwt.2016.04.001 Get rights and content

Highlights

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Germination effect on the nutritional benefits of Chenopodium album flour cookies was studied.
•
Germination provides gluten free cookies with nutritionally superior quality.
•
Antioxidant activity, total phenolic content and dietary fibre content of gluten free cookies increased.
•
Pasting viscosity and pasting temperature values were reduced by germination.
•
Gluten-free cookies with higher acceptability were obtained.

Abstract

The present study was conducted to prepare the gluten-free cookies from raw and germinated Chenopodium album flours. The physico-chemical, functional, pasting and morphological properties of raw and germinated C. album flour were studied. The gluten free cookies developed from both flours were compared with wheat flour cookies. Germination increased protein content of flour from 13.12 g to 15.45 g/100 g, total dietary fibre from 35.50 g to 38.61 g/100 g, antioxidant activity from 14.10% to 18.20% and total phenolic from 241 mg/100 g to 565 mg/100 g while fat content was decreased from 6.5 g to 4.13 g/100 g and carbohydrate from 54.61 g to 50.66 g/100 g, respectively. Germination improved functional properties and decreased pasting properties of C. album flour. Scanning electron micrographs of flour revealed the presence of polygonal and angular starch granules. The raw flour showed continuous composite structure of starch embedded in dense protein matrix. However germination caused destruction of this continuous structure. Germinated C. album flour cookies revealed highest antioxidant activity (23.97 g/100 g), total phenolic (671 mg/100 g) and total dietary fibre (38.77 g/100 g) as compared to raw C. album and wheat flour cookies.

Introduction

Chenopodium album commonly known as pigweed, goose foot and bathua (in Hindi) belongs to family Chenopodiaceae is a dicotyledonous annual weed plant found all over world. In India it is cultivated mainly in Western Rajasthan, Kulu valley and Shimla (Jhade, Paarakh, & Gavani, 2009). The plant is known to produce cereal like starch-rich seeds and has gained popularity nowadays due to its adaptability and ability to grow under conditions normally inhospitable to other grains (Bonifacio, 2003). The grains are rich sources of high quality proteins (30–47 g/kg) equivalent to that of milk and are comparatively high in lysine (6 g/100 g protein), methionine (2.3 g/100 g protein), cysteine (1.2 g/100 g protein), vitamin A (78–129 mg/kg), vitamin C (1.9–2.3 g/kg), vitamin E and a variety of minerals than wheat (Partap, Joshi, & Galwey, 1998). C. album is considered a functional food grain as it exhibits antioxidant activity due to the presence of total phenols and flavonoid glycosides (quercetin, rutin, kaempferol) (Chludil, Corbino, & Leicach, 2008). Antioxidants play an important role in inhibiting free radical and oxidative chain reactions within tissues and membranes (Carini et al., 1990). Germination process has long been used as a mode to amend taste, appearance and technological properties of grains (Belitz, Grosch, & Schieberle, 2001). This process results in structural modification, synthesis of new compounds with high bioactivity and leads to the formation of soft kernel with improved nutritional value, reduced anti-nutritional factors and increased stability of grains (Kaukovirta-Norja, Wilhelmson, & Poutanen, 2004). Germinated cereals/pseudo cereals or sprouts are believed to have greater nutritive and physiological value than their corresponding un-germinated forms and products (Rozan, Kuo, & Lambein, 2000). Thus, germination can enhance the nutritional profile of C. album grains and can be used to improve the nutritional value of food products. Due to the high nutritional value and dietary fibre content of C. album grain, there is a growing interest in the utilization of these grains for healthy food formulations. Celiac patients suffer from an immune mediated disease, caused by the ingestion of protein composite (gluten) formed during kneading of wheat, rye and barley flour. The pseudo cereal C. album currently emerges as healthier alternative to gluten-containing grains in the development of gluten-free food products. The absence of gluten within the mentioned grains does not hamper their nutritional characteristics as they are rich sources of nutrients. Cookies are among the important bakery products in the world considered desirable for all age groups due to their convenience, long shelf life and good edible qualities. The production of high quality gluten-free cookies requires formation of cohesive dough from components having functional properties similar to wheat flour.

At present, the literature regarding fortification of wheat flour with whole germinated Chenopodium flour for cookies production is missing and the present study was conducted to investigate the same. The developed gluten-free cookie formulation was examined for nutritional composition, physicochemical and sensory properties that are important in the formulation of nutritionally rich gluten free cookies.

Section snippets

Material

The grains of C. album are not commonly available in commercial market. Hence, the grains of C. album var. (Local Punjab) grains were brought from local farmers of district Sangrur, Punjab (India). Grains were cleaned and stored in air tight container in refrigeration conditions at 4 °C till further used. Wheat flour, shortening, sugar, skim milk powder and salt were purchased from local market Sangrur, (India).

Germination of C. album grains

Grains were soaked in distilled water (1:5) ratio, till their saturation point was

Proximate composition of raw and germinated C. album flour

Results of the proximate composition of C. album raw (Jan, Saxena, & Singh, 2015) and germinated flour are presented in Table 1. Germinated C. album flour possesses higher protein content than raw C. album flour. This could be attributed to synthesis of enzymes during germination which might have resulted in the production of some amino acids during protein synthesis (Uwaegbute, Iroegbu, and Eke (2000). The fat content was found to decrease on germination. This difference in fat content may be

Conclusion

The results of all parameters indicated that germination bioprocess significantly affected the physicochemical properties of raw and germinated C. album flours that led to a dramatic decrease in the contents of total starch, the peak viscosity, trough viscosity, final viscosity, breakdown, and setback values, while as antioxidant activity and total dietary fibre content of C. album grains increased significantly. Cookies prepared were higher in dietary fibre, TPC, and AoxA than the control. The

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Physico-chemical, textural, sensory and antioxidant characteristics of gluten – Free cookies made from raw and germinated Chenopodium (Chenopodium album) flour

Highlights

Abstract

Introduction

Section snippets

Material

Germination of C. album grains

Proximate composition of raw and germinated C. album flour

Conclusion

Food Chemistry

LWT – Food Science and Technology

Journal of Cereal Science

Biochemical Pharmacology

LWT – Food Science and Technology

LWT-Food Science and Technology

Food Chemistry

Food Chemistry

LWT-Food Science and Technology

Food Chemistry

LWT Food Science and Technology

Food Chemistry

Journal of Food Engineering

Journal of Cereal Science

Food Chemistry

Journal of Food Engineering

Food Chemistry

LWT-Food Science and Technology

Methods 10-50D and 10-52D. Approved methods of the american association of cereal chemists

Roll and extrusion-cooking of grain sorghum grits

Cereal Science Today

Official methods of analysis

Association of official analytical chemists

American society of agricultural engineers