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Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice
Effects of partial (50%) and total replacement of wheat flour with black rice flour on the phytochemical, physico-chemical, sensorial, and textural properties of muffins were studied. Partial or total replacement of wheat flour with black rice flour in muffins improved their nutritional and antioxid...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6278335/ https://www.ncbi.nlm.nih.gov/pubmed/30469411 http://dx.doi.org/10.3390/molecules23113047 |
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author | Croitoru, Constantin Mureșan, Claudia Turturică, Mihaela Stănciuc, Nicoleta Andronoiu, Doina Georgeta Dumitrașcu, Loredana Barbu, Vasilica Enachi (Ioniță), Elena Horincar (Parfene), Georgiana Râpeanu, Gabriela |
author_facet | Croitoru, Constantin Mureșan, Claudia Turturică, Mihaela Stănciuc, Nicoleta Andronoiu, Doina Georgeta Dumitrașcu, Loredana Barbu, Vasilica Enachi (Ioniță), Elena Horincar (Parfene), Georgiana Râpeanu, Gabriela |
author_sort | Croitoru, Constantin |
collection | PubMed |
description | Effects of partial (50%) and total replacement of wheat flour with black rice flour on the phytochemical, physico-chemical, sensorial, and textural properties of muffins were studied. Partial or total replacement of wheat flour with black rice flour in muffins improved their nutritional and antioxidative properties with a positive effect on microbiological and color stability during the storage period in accelerated conditions. The low gluten muffins had an anthocyanin content of 27.54 ± 2.22 mg cyanidin-3-glucoside (C3G)/100 g dry weight (DW), whereas the gluten free muffins had 46.11 ± 3.91 mg C3G/100 g DW, with significant antioxidant values. Retention of 60% and 64% for anthocyanins and 72% and 80% for antioxidant activity after baking was found. The fracturability and hardness scores increased with the addition of black rice flour, whereas firmness and chewiness increased for gluten free muffins. The confocal analysis revealed a tendency of glucidic components to aggregate, with gathers of small bunches of black rice starch granules comprising anthocyanin. The results allowed designing two new value added bakery products, low and free gluten muffins, with significant high amounts of bioactive compounds, suggesting the functional potential of black rice flour. |
format | Online Article Text |
id | pubmed-6278335 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-62783352018-12-13 Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice Croitoru, Constantin Mureșan, Claudia Turturică, Mihaela Stănciuc, Nicoleta Andronoiu, Doina Georgeta Dumitrașcu, Loredana Barbu, Vasilica Enachi (Ioniță), Elena Horincar (Parfene), Georgiana Râpeanu, Gabriela Molecules Article Effects of partial (50%) and total replacement of wheat flour with black rice flour on the phytochemical, physico-chemical, sensorial, and textural properties of muffins were studied. Partial or total replacement of wheat flour with black rice flour in muffins improved their nutritional and antioxidative properties with a positive effect on microbiological and color stability during the storage period in accelerated conditions. The low gluten muffins had an anthocyanin content of 27.54 ± 2.22 mg cyanidin-3-glucoside (C3G)/100 g dry weight (DW), whereas the gluten free muffins had 46.11 ± 3.91 mg C3G/100 g DW, with significant antioxidant values. Retention of 60% and 64% for anthocyanins and 72% and 80% for antioxidant activity after baking was found. The fracturability and hardness scores increased with the addition of black rice flour, whereas firmness and chewiness increased for gluten free muffins. The confocal analysis revealed a tendency of glucidic components to aggregate, with gathers of small bunches of black rice starch granules comprising anthocyanin. The results allowed designing two new value added bakery products, low and free gluten muffins, with significant high amounts of bioactive compounds, suggesting the functional potential of black rice flour. MDPI 2018-11-21 /pmc/articles/PMC6278335/ /pubmed/30469411 http://dx.doi.org/10.3390/molecules23113047 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Croitoru, Constantin Mureșan, Claudia Turturică, Mihaela Stănciuc, Nicoleta Andronoiu, Doina Georgeta Dumitrașcu, Loredana Barbu, Vasilica Enachi (Ioniță), Elena Horincar (Parfene), Georgiana Râpeanu, Gabriela Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice |
title | Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice |
title_full | Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice |
title_fullStr | Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice |
title_full_unstemmed | Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice |
title_short | Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice |
title_sort | improvement of quality properties and shelf life stability of new formulated muffins based on black rice |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6278335/ https://www.ncbi.nlm.nih.gov/pubmed/30469411 http://dx.doi.org/10.3390/molecules23113047 |
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