Gluten-free bread formulated with Prosopis ruscifolia (vinal) seed and corn flours

International Journal of Food Sciences and Nutrition

Volumn 61, Issue 3, 2010, Pages 245-255

  Bernardi, C ^a   Sanchez H ^a   Freyre, M ^a   Osella, C ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Celiac disease; Gluten free bread; Prosopis ruscifolia; Prosopis sp.

Indexed keywords

ANTIOXIDANT; GLUTEN; PLANT GUM; STARCH; VEGETABLE PROTEIN;

ARTICLE; BREAD; CHEMISTRY; FLOUR; HUMAN; MAIZE; PLANT SEED; PROSOPIS; PROTEIN INTAKE;

ANTIOXIDANTS; BREAD; DIETARY PROTEINS; FLOUR; GLUTENS; HUMANS; PLANT GUMS; PLANT PROTEINS; PROSOPIS; SEEDS; STARCH; ZEA MAYS;

PROSOPIS; PROSOPIS RUSCIFOLIA; ZEA MAYS;

EID: 77951484758     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637480903373336     Document Type: Article

References (24)

1. Adams R.F. 1974. Determination of amino acid profiles in biological samples by gas chromatography. J Chromatography 95(2):189-212.
2. AOAC. 1995. Official methods of analysis. 16th ed. Washington, DC: Associaton of Official Analytical Chemists.
3. Barba de la Rosa AP, Frías-Hernández JT, Olalde-Portugal V, González Castañeda J. 2006. Processing, nutritional evaluation and utilization of whole mesquite flour (Prosopis laevigata). J Food Sci 71(4):S315-S320.
4. Biel W, Bobco K, Maciorowski R. 2009 Chemical composition and nutritive value of husked and naked oats grain. J Cereal Sci 49:413-418.
5. Brandt-Williams C, Cuvelier ME, Berset C. 1995. Use of a free radical methods to evaluate antioxidant activity. Lebensm Wiss Technol 26:25-30.
6. Chavan UD, Mackenzie DB, Amarowicz R, Shahidi F. 2003. Phytochemical components of beach pea (Latyrius maritimus). Food Chem 81:61-71.
7. Codex Stan. 2008. Codex standard for foods for special dietary use for persons intolerant to gluten. Codex Stan 118. rev. Codex Alimentarius. FAO/WHO, Rome, Italy.
8. Del Valle RF, Escobedo M, Muñoz MJ, Ortega R, Bourges H. 1983. Chemical and nutritional studies on mesquite beans. J Food Sci 48:914-919.
9. Dewanto V, Wu X, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50(17):4959-4964.
10. Dubois M., Gilles KA, Hamilton JK, Rebers PA. 1956. Colorimetric method for determination of sugars and related substances. Anal Chem 28:350-356.
11. FAO/WHO. 1990. Protein quality evaluation. In: Report of a joint FAO/WHO expert consultation. Food and Agriculture Organization of the United Nations, Rome, Italy.
12. Felker P, Bandurski RS. 1977. Protein and aminoacid composition of tree legume seeds. J Sci Food Agric 28:791-797.
13. Freyre M, Astrada E, Blasco C, Rozycki V, Baigorria C, Bernardi C. 2002, Valores nutricionales de frutos del vinal (Prosopis ruscifolia). Consumo humano y animal. Ciencia Tecnol Alimentos 4(1):41-46.
14. Gallagher E, Kunkel A, Gormly TR, Arendt EK. 2004. Recent advances in the formulation of gluten free cereal based products. Trends Food Sci Technol 15:143-152.
15. Leong LP, Shui G. 2002. An investigation of antioxidant capacity of fruits of Singapore market. Food Chem 76:69-75.
16. Lim YY, Lim TT, Tee JJ. 2007. Antioxidant properties of several tropical fruits: A comparative study. Food Chem 103:1003-1008.
17. Marangoni A, Alli I. 1988. Composition and properties of seeds and pods of the tree legume Prosopis juliflora. J Sci Food Agric 44:99-110.
18. Marnett LJ. 2000. Oxyradicals and DNA damage. Carcinogenesis 21:361-370.
19. Mastrocola D, Munari M. 2000. Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage. J Agric Food Chem 48(8):3555-3559.
20. Montgomery D. 1991. Diseño y análisis de experimentos. 3rd ed. México: Grupo Editorial Iberoamericana. p 589.
21. Pyler EJ. 1973. Baking science and technology. Chicago: Siebel Publishing Comapny. pp 891-895.
22. Ranhotra GS, Loewe RJ, Puyat LV. 1975. Preparation and fortification of soy fortified gluten free bread. J Food Sci 40:62-64.
23. Sánchez HD, Osella CA, de la Torre M. 2002. Optimization of gluten free bread prepared from corn starch, rice flour and cassava starch. J Food Sci 67:416-419.
24. Schober T, Messerschmidt M, Bean S. 2005. Gluten free breads from sorghum: Differences among hybrids. Cereal Chem 82(4):394-404.