2,529
Views
11
CrossRef citations to date
0
Altmetric
Original Articles

Effects of Wheat Grass Powder Incorporation on Physiochemical Properties of Muffins

, , , , , , & show all
Pages 785-795 | Received 27 Nov 2013, Accepted 23 Mar 2014, Published online: 20 Jan 2015

REFERENCES

  • Sandrou D.K.; Arvanitoyannis, I.S. Low-fat/calorie foods: Current state and perspectives. Critical Reviews in Food Science and Nutrition 2000, 40 (5), 427–447.
  • Cheng, G.; Karaolis-Danckert, N.; Libuda, L.; Bolzenius, K.; Remer, T.; Buyken, A.E. Relation of dietary glycemic index, glycemic load, and fiber and whole-grain intakes during puberty to the concurrent development of percent body fat and body mass index. American Journal of Epidemiology 2009, 169 (6), 667–677.
  • Slavin, J.L. Position of the American Dietetic Association: Health implications of dietary fiber. Journal of the American Dietetic Association 2008, 108 (10), 1716–1731.
  • Grigelmo-Miguel, N.; Carreras-Boladeras, E.; MartÍn-Belloso, O. Influence of the addition of peach dietary fiber in composition, physical properties, and acceptability of reduced-fat muffins. Food Science & Technology International 2001, 7 (5), 425–431.
  • Jung, J.Y.; Kim, S.-A.; Chung, H.-J. Quality characteristics of low-fat muffin containing corn bran fiber. Journal of Korean Society of Food Science and Nutrition 2005, 34 (5), 694–699.
  • Kim, H.Y.L.; Yeom, H.W.; Lim, H.S.; Lim, S.-T. Replacement of shortening in yellow layer cakes by corn dextrins. Cereal Chemistry 2001, 73 (3), 267–271.
  • Kaur, A.; Singh, G.; Kaur, H. Studies on development of low calorie baked using polydextrose as fat replacers. Advances in Food Science 2000, 28, 7–13.
  • Basman, A.; Ozturk, S.; Kahraman, K.; Koksel, H. Emulsion and pasting properties of resistant starch with locust bean gum and their utilization in low fat cookie formulations. International Journal of Food Properties 2008, 11 (4), 762–772.
  • Kaack, K.; Pedersen, L. Low energy chocolate cake with potato pulp and yellow pea hulls. European Food Research and Technology 2005, 221 (3–4), 367–375.
  • Kalinga, D.; Mishra, V.K. Rheological and physical properties of low fat cakes produced by addition of cereal β-glucan concentrates. Journal of Food Processing and Preservation 2009, 33 (3), 384–400.
  • Warner, K.; Inglett, G.E. Flavor and texture characteristics of foods containing Z-trim corn and oat fibers as fat and flour replacers. Cereal Foods World 1997, 42 (10), 821–825.
  • Arora, A.; Camire, M.E. Performance of potato peels in muffins and cookies. Food Research International 1994, 27 (1), 15–22.
  • Gujral, H.S.; Mehta, S. Singh, I.; Goyal, S.; Goyal, P. Effect of wheat bran, coarse wheat flour, and rice flour on the instrumental texture of cookies. International Journal of Food Properties 2003, 6 (2), 329–340.
  • Baixauli, R.; Sanz, T.; Salvador, A.; Fiszman, S.M. Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter. Journal of Cereal Science 2008, 47 (3), 502–509.
  • Hudson, C.A.; Chiu, M.M.; Knuckles, B.E. Development and characteristics of high fiber muffins with oat bran, rice bran, or barley fiber fractions. Cereal Foods World 1992, 37 (5), 373–378.
  • Grigelmo-Miguel, N.; Carreras-Boladeras, E.; Martin-Belloso, O. Development of high-fruit-dietary-fibre muffins. European Food Research and Technology 1999, 210 (2), 123–128.
  • Martínez-Cervera, S.; Sanz, T.; Salvador, A.; Fiszman, S.M. Rheological, textural, and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose. LWT-Food Science and Technology 2012, 45 (2), 213–220.
  • Rana, S.; Kamboj, J.K.; Gandhi, V. Living life the natural way—Wheatgrass and health. Functional Foods in Health and Disease 2011, 11, 444–456.
  • Kulkarni, S.D.; Tilak, J.C.; Acharya, R.; Rajurkar, N.S.; Devasagayam, T.P.; Reddy, A.V. Evaluation of the antioxidant activity of wheatgrass (Triticum aestivum L.) as a function of growth under different conditions. Phytotherapy Research: PTR 2006, 20 (3), 218–227.
  • Mishra, A.; Sharma, A.; Jhalani, A.; Sharma, M.S.; Bhandari, A. Wheatgrass: A new era of dietary supplements. International Journal of Phytopharmacy Research 2011, 2 48–53.
  • Miranda, M.; Maureira, H.; Rodríguez, K.; Vega-Gálvez, A. Influence of temperature on the drying kinetics, physicochemical properties, and antioxidant capacity of aloe vera (Aloe Barbadensis Miller) gel. Journal of Food Engineering 2009, 91 (2), 297–304.
  • Chung, H.-J.; Lee, S.-E.; Han, J.-A.; Lim, S.-T. Physical properties of dry-heated octenyl succinylated waxy corn starches and its application in fat-reduced muffin. Journal of Cereal Science 2010, 52 (3), 496–501.
  • Martínez-Tomé, M.; Murcia, M.A.; Frega, N.; Ruggieri, S.; Jiménez, A.M.; Roses, F.; Parras, P. Evaluation of antioxidant capacity of cereal brans. Journal of Agricultural and Food Chemistry 2004, 52 (15), 4690–4699.
  • Singleton, V.L.; Orthofer, R.; Lamuela-Raventós, R.M. [14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In: Methods Enzymol; Lester, P.; Ed.; Academic Press: San Diego, CA, 1999; 152–178.
  • Masoodi, F.A.; Sharma, B.; Chauhan, G.S. Use of apple pomace as a source of dietary fiber in cakes. Plant Foods for Human Nutrition 2002, 57, 121–128.
  • Brys, K.D.; Zabik, M.E. Microcrystalline cellulose replacement in cakes and biscuits. Journal of the American Dietetic Association 1976, 69 (1), 50–55.
  • Paton, D.; Larocque, G.M.; Holme, J. Development of cake structure: Influence of ingredients on the measurement of cohesive force during baking. Cereal Chemistry 1981, 58, 527–529.
  • Baldi, V.; Little, L.; Hester, E.E. Effect of the kind and proportion of flour components and of sucrose level on cake structure. Cereal Chemistry 1965, 42 (5), 462–462.
  • Lee, C.-C.; Lin, S.-D. Effect of GABA tea on quality characteristics of chiffon cake. Cereal Chemistry 2008, 85 (1), 31–38.
  • Kamel, B.S.; Rasper, V.F. Effects of emulsifiers, sorbitol, polydextros, and crystalline cellulose on the texture of reduced-calorie cakes. Journal of Texture Studies 1988, 19 (3), 307–320.
  • Frías, J.; Horszwald, A.; Martinez-Villaluenga, C.; Piskula, M.; Vidal-Valverde, C.; Zielinski, H. Effect of flour extraction rate and baking process on vitamin B1 and B2 and antioxidant activity of ginger based products. European Food Research and Technology 2009, 230, 119–124.
  • Li, W.; Pickard, M.D.; Beta, T. Effect of thermal processing on antioxidant properties of purple wheat bran. Food Chemistry 2007, 104 (3), 1080–1086.
  • Stone, H.; Sidel, J.L. Sensory evaluation practices. Academic Press: San Diego, CA, 1993.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.