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Qualitative Characteristics of Semolina–Pulse Flour Mixes and Related Breads [PDF]

Foods
In recent years, pulse flours have gained attention in baked goods for their nutritional value. This study evaluated the effects of incorporating common bean, yellow pea, and grass pea flours (20%, 30%, 40%) into durum wheat semolina on the technological,
Michele Canale, Rosalia Sanfilippo, Salvatore Moscaritolo, Maria Carola Fiore, Maria Concetta Strano, Maria Allegra, Giancarlo Fascella, Giovanni Gugliuzza, Alfio Spina   +8 more
doaj   +3 more sources

Impact of Whole Cereal–Pulse Flours on the Functionality and Antioxidant Properties of Gluten-Free Extruded Flours [PDF]

Foods
Extruded whole flours from blends of cereals and pulses have great potential to be key ingredients in the development of more innovative gluten-free products, both from a technological and nutritional perspective. The objective of this work was to obtain
Franz J. Chuqui-Paulino, Davy W. Hidalgo Chávez, José L. Ramírez Ascheri, Caroline Grassi Mellinger, Jhony W. Vargas-Solorzano, Carlos W. Piler Carvalho   +5 more
doaj   +3 more sources

The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture Properties [PDF]

Foods, 2021
Despite the many benefits of pulses, their consumption is still very low in many Western countries. One approach to solving this issue is to develop attractive pulse-based foods, e.g., plant-based cheeses.
Ferawati Ferawati, Mohammed Hefni, Karolina Östbring, Cornelia Witthöft   +3 more
doaj   +2 more sources

Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis [PDF]

International Journal of Food Science, 2022
Pulse flours are growing in popularity as alternatives to wheat in bakery products due to their high protein and nutritional value. However, the effect of different pulse species and substitution on sensory perception is unclear.
Danai Ioanna Koukoumaki, Konstantinos Giannoutsos, Putu Virgina Partha Devanthi, Panagiotis Karmiris, Sophia Bourni, Anastasia Monemvasioti, Vassiliki Psimouli, Dimitris Sarris, Konstantinos Gkatzionis   +8 more
doaj   +2 more sources

Toward the Development of Potentially Healthy Low-Energy-Density Snacks for Children Based on Pseudocereal and Pulse Flours [PDF]

Foods, 2023
The main objective of this study was the development of gluten-free cracker-type snacks with a balanced supply of essential amino acids, a lower glycemic index, and a lower caloric intake that were sensorially acceptable. For this purpose, chickpea flour
Maria Eugenia Martín-Esparza, María Dolores Raigón, María Dolores García-Martínez, Ana Albors   +3 more
doaj   +2 more sources

Development and Validation of a LC-QTOF-MS/MS Method to Assess the Phenolic Profile of Pulse Flours [PDF]

Molecules
Functional flours, defined as flours enriched with health-promoting compounds such as phenolics, fibers, or proteins, are gaining attention as wheat-free alternatives due to the nutritional limitations of wheat flour. This study introduces a novel liquid
Achilleas Panagiotis Zalidis, Natasa P. Kalogiouri, Ioannis Mourtzinos, Dimitris Sarris, Konstantinos Gkatzionis   +4 more
doaj   +2 more sources

Food Industry Views on Pulse Flour—Perceived Intrinsic and Extrinsic Challenges for Product Utilization

Foods, 2022
Pulses such as beans, chickpeas, peas, and lentils are typically consumed whole, but pulse flours will increase their versatility and drive consumption. Beans are the most produced pulse crop in the United States, although their flour use is limited.
Rie Sadohara, Donna M. Winham, Karen A. Cichy   +2 more
doaj   +4 more sources

Pea and Lentil Flours Increase Postprandial Glycemic Response in Adults with Type 2 Diabetes and Metabolic Syndrome [PDF]

Foods
Pea and lentil flours are added to baked foods, pastas, and snacks to improve nutritional quality and functionality compared to products made solely with refined wheat flour.
Donna M. Winham, Mariel Camacho-Arriola, Abigail A. Glick, Clifford A. Hall, Mack C. Shelley   +4 more
doaj   +2 more sources

Evaluating the Effect of Thermal Treatment on Phenolic Compounds in Functional Flours Using Vis–NIR–SWIR Spectroscopy: A Machine Learning Approach [PDF]

Foods
Functional flours, high in bioactive compounds, have garnered increasing attention, driven by consumer demand for alternative ingredients and the nutritional limitations of wheat flour.
Achilleas Panagiotis Zalidis, Nikolaos Tsakiridis, George Zalidis, Ioannis Mourtzinos, Konstantinos Gkatzionis   +4 more
doaj   +2 more sources

A Novel Liquid Chromatographic Time-of-Flight Tandem Mass Spectrometric Method for the Determination of Secondary Metabolites in Functional Flours Produced from Grape Seed and Olive Stone Waste [PDF]

Molecules
Agricultural by-products like grape pomace and olive stones are rich in bioactive compounds and can be processed into grape seed and olive stone flours.The phenolic composition of such flours still remains underexplored.
Achilleas Panagiotis Zalidis, Natasa P. Kalogiouri, Ioannis Mourtzinos, Dimitris Sarris, Konstantinos Gkatzionis   +4 more
doaj   +2 more sources