Development and Characterization of Multigrain Pan Bread Prepared Using Quinoa, Lupin, and Fenugreek Seeds with Yellow Maize as a Gluten-Free Diet
Celiac disease causes serious health problems for humans. Therefore, the consumption of gluten-free diets (GFDs) is the only therapy to prevent patients from developing the disease. The objective of the current study was to investigate the proximate analysis, mineral compositions, and antioxidant ac...
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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/4331353 |
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| author | Garsa Alshehry Eman Algarni Huda Aljumayi Reham M. Algheshairy Hend F. Alharbi |
| author_facet | Garsa Alshehry Eman Algarni Huda Aljumayi Reham M. Algheshairy Hend F. Alharbi |
| author_sort | Garsa Alshehry |
| collection | DOAJ |
| description | Celiac disease causes serious health problems for humans. Therefore, the consumption of gluten-free diets (GFDs) is the only therapy to prevent patients from developing the disease. The objective of the current study was to investigate the proximate analysis, mineral compositions, and antioxidant activities of the quinoa, germinated sweet lupin, fenugreek, and yellow maize, and they were used to develop gluten-free multigrain pan breads. A total of four different grain blend formulations were used to develop the pan bread. The textural properties, color, and sensory evaluation of the developed multigrain pan bread were also determined. The results of the present study showed a significantly higher fat content was found in germinated lupin (13.56%) and quinoa (12.76%), followed by germinated fenugreek and yellow maize (9.68% and 4.67%, respectively). The results indicated that the development of multigrain pan bread with fortification of quinoa, germinated lupin, germinated fenugreek, and yellow maize imparted significant improvement in the nutritional content. Therefore, it could be recommended that the addition of up to 15% of germinated lupin and fenugreek, 60% quinoa, and 10% yellow maize does not negatively affect the sensory characteristics and quality attributes of pan bread. |
| format | Article |
| id | doaj-art-b7b3cf857672461bbc0290c2549adfd6 |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-b7b3cf857672461bbc0290c2549adfd62025-02-03T01:06:35ZengWileyJournal of Food Quality1745-45572022-01-01202210.1155/2022/4331353Development and Characterization of Multigrain Pan Bread Prepared Using Quinoa, Lupin, and Fenugreek Seeds with Yellow Maize as a Gluten-Free DietGarsa Alshehry0Eman Algarni1Huda Aljumayi2Reham M. Algheshairy3Hend F. Alharbi4Department of Food Science and NutritionDepartment of Food Science and NutritionDepartment of Food Science and NutritionDepartment of Food Science and Human NutritionDepartment of Food Science and Human NutritionCeliac disease causes serious health problems for humans. Therefore, the consumption of gluten-free diets (GFDs) is the only therapy to prevent patients from developing the disease. The objective of the current study was to investigate the proximate analysis, mineral compositions, and antioxidant activities of the quinoa, germinated sweet lupin, fenugreek, and yellow maize, and they were used to develop gluten-free multigrain pan breads. A total of four different grain blend formulations were used to develop the pan bread. The textural properties, color, and sensory evaluation of the developed multigrain pan bread were also determined. The results of the present study showed a significantly higher fat content was found in germinated lupin (13.56%) and quinoa (12.76%), followed by germinated fenugreek and yellow maize (9.68% and 4.67%, respectively). The results indicated that the development of multigrain pan bread with fortification of quinoa, germinated lupin, germinated fenugreek, and yellow maize imparted significant improvement in the nutritional content. Therefore, it could be recommended that the addition of up to 15% of germinated lupin and fenugreek, 60% quinoa, and 10% yellow maize does not negatively affect the sensory characteristics and quality attributes of pan bread.http://dx.doi.org/10.1155/2022/4331353 |
| spellingShingle | Garsa Alshehry Eman Algarni Huda Aljumayi Reham M. Algheshairy Hend F. Alharbi Development and Characterization of Multigrain Pan Bread Prepared Using Quinoa, Lupin, and Fenugreek Seeds with Yellow Maize as a Gluten-Free Diet Journal of Food Quality |
| title | Development and Characterization of Multigrain Pan Bread Prepared Using Quinoa, Lupin, and Fenugreek Seeds with Yellow Maize as a Gluten-Free Diet |
| title_full | Development and Characterization of Multigrain Pan Bread Prepared Using Quinoa, Lupin, and Fenugreek Seeds with Yellow Maize as a Gluten-Free Diet |
| title_fullStr | Development and Characterization of Multigrain Pan Bread Prepared Using Quinoa, Lupin, and Fenugreek Seeds with Yellow Maize as a Gluten-Free Diet |
| title_full_unstemmed | Development and Characterization of Multigrain Pan Bread Prepared Using Quinoa, Lupin, and Fenugreek Seeds with Yellow Maize as a Gluten-Free Diet |
| title_short | Development and Characterization of Multigrain Pan Bread Prepared Using Quinoa, Lupin, and Fenugreek Seeds with Yellow Maize as a Gluten-Free Diet |
| title_sort | development and characterization of multigrain pan bread prepared using quinoa lupin and fenugreek seeds with yellow maize as a gluten free diet |
| url | http://dx.doi.org/10.1155/2022/4331353 |
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