Nutritional value of gluten-free rice and bean based cake mix

Bassinello, Priscila Zaczuk; Bento, Juliana Aparecida Correia; Gomes, Luciana de Oliveira Froes; Caliari, Márcio; Oomah, Bassoodeo Dave

doi:10.1590/0103-8478cr20190653

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FOOD TECHNOLOGY • Cienc. Rural 50 (6) • 2020 • https://doi.org/10.1590/0103-8478cr20190653 copy

Nutritional value of gluten-free rice and bean based cake mix

Valor nutricional de mistura de bolo sem glúten a base de arroz e feijão

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

Gluten-free foods are a growing trend in the domestic and international markets, contributing to health and wellness, especially the celiac public. The objective of this study was to create a new option of gluten-free food by replacing wheat flour by rice grit flour, cornstarch, and extruded split bean flour, and to aggregate value to low cost industrial byproducts. A new food product was developed and its components analyzed for their nutritional characteristics and changes during baking. The baked cakes can be a source of protein, had a good starch and protein digestibility, and low antinutritional factors, notably tannins. Incorporation of an extruded bean flour in a gluten-free cake mix improves protein digestibility, total dietary fiber, and raises ash, iron, and zinc contents.

Keywords:
Oryza sativa; Phaseolus vulgaris; starch and protein digestibility; extruded bean flour; antinutritional compounds

Authorship

Priscila Zaczuk Bassinello ^*E-mail: priscila.bassinello@embrapa.br. *Corresponding author

Empresa Brasileira de Pesquisa Agropecuária (Embrapa), Embrapa Arroz e Feijão, 75375-000, Santo Antônio de Goiás, GO, Brasil..Embrapa Arroz e FeijãoBrazilSanto Antônio de Goiás, GO, BrazilEmpresa Brasileira de Pesquisa Agropecuária (Embrapa), Embrapa Arroz e Feijão, 75375-000, Santo Antônio de Goiás, GO, Brasil..

Juliana Aparecida Correia Bento

Escola de Agronomia, Universidade Federal de Goiás (UFG), Goiânia, GO, Brasil.Universidade Federal de Goiás (UFG)BrazilGoiânia, GO, BrazilEscola de Agronomia, Universidade Federal de Goiás (UFG), Goiânia, GO, Brasil.

Luciana de Oliveira Froes Gomes

Márcio Caliari

Bassoodeo Dave Oomah

Summerland Research and Development Centre, Agriculture and Agri-Food Canada, 4200, Highway 97, Mailbox 5000, Summerland, BC, Canada.Agriculture and Agri-Food CanadaCanadaSummerland, BC, CanadaSummerland Research and Development Centre, Agriculture and Agri-Food Canada, 4200, Highway 97, Mailbox 5000, Summerland, BC, Canada.

E-mail: priscila.bassinello@embrapa.br. ^*Corresponding author

DECLARATION OF CONFLICT OF INTERESTS

The authors declare no conflict of interests. The founding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; and in the decision to publish the results.

AUTHORS’ CONTRIBUTIONS

All authors contributed equally for the conception and writing of the manuscript. All authors critically revised the manuscript and approved of the final version.

SCIMAGO INSTITUTIONS RANKINGS

Figures | Tables

Figures (1)
Tables (5)

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Figure 1
Protein and ash content profile (A); Fiber fractions profile (total - TDF, soluble - SDF and insoluble - IDF) (B) in rice and bean cakes mixes.

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Table 1
Dry ingredients percentage used for the cake mix.

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Table 2
Proximate composition (wet basis) of the flours, cake mixes, and cakes ready for consumption (g·100g^-1)^*.

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Table 3
Mineral and vitamin contents (wet basis) of flours and the cakes (mg·100g^-1)¹.

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Table 4
Phytic acid and tannin content (mg·g^-1 flour) and starch and protein digestibility values (%) of flours and ready-to-eat cakes¹.

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Table 5
Composition of essential amino acids (mg·g^-1 of protein)¹ of flours and ready-to-eat cakes.

Figure 1 Protein and ash content profile (A); Fiber fractions profile (total - TDF, soluble - SDF and insoluble - IDF) (B) in rice and bean cakes mixes.

Table 1 Dry ingredients percentage used for the cake mix.

Cake Mix¹	-----------------------------Flours----------------------------				Baking powder⁶	Salt⁷
	Wheat flour²	EBF³	RCF⁴	Sugar⁵
TCM	37.44%	-	-	59.36%	2.97%	0.23%
CM45	-	16.85%	20.59%	59.36%	2.97%	0.23%
CM60	-	22.46%	14.98%	59.36%	2.97%	0.23%
CM75	-	28.08%	9.36%	59.36%	2.97%	0.23%

¹TCM: control cake mix (100% wheat flour); CM45: cake mix 45% (45% EBF + 55% RCF); CM60: cake mix 60% (60% EBF + 40% RCF); CM75: cake mix 75% (75% EBF + 25% RCF). ²Emegê^® - Goiânia/GO, Brazil. ³EBF: extruded split beanflour. ⁴RCF: mixtures of rice grit flour (75%) and corn starch (25%). ⁵União^® - São Paulo/SP, Brazil. ⁶Royal^® - Volta Redonda/RJ, Brazil. ⁷Cisne^® - Cabo Frio/RJ Brazil.

Table 2 Proximate composition (wet basis) of the flours, cake mixes, and cakes ready for consumption (g·100g^-1)^*.

Sample	Lipids	Ash	Protein	Protein	--------------------------Dietary fiber-----------------------			Carbohydrates	Total energy value (kcal)
					Total	Soluble	Insoluble
--------------------------------------------------------------------------------------------------Flour-------------------------------------------------------------------------------------------------------
RGF	0.38±0.03^d	0.39±0.00^d	8.04±0.06^d	8.04±0.06^d	0.99±0.04^c	0.27±0.01^d	0.72±0.04^d	81.43±0.07^b	361.30
RBF	1.34±0.05^a	3.65±0.01^b	21.53±0.07^a	21.53±0.07^a	19.54±0.85^a	2.65±0.35^b	16.89±0.81^a	45.48±0.83^e	280.09
EBF	0.81±0.05^c	3.80±0.04^a	21.35±0.05^b	21.35±0.05^b	19.08±0.28^a	3.96±0.01^a	15.12±0.28^b	50.05±0.28^d	292.86
WF	1.07±0.11^b	0.56±0.03^c	13.49±0.05^c	13.49±0.05^c	2.53±0.22^b	1.20±0.34^c	1.34±0.25^c	71.28±0.33^c	348.74
CS	ND	0.06±0.00^e	0.60±0.04^e	0.60±0.04^e	ND	ND	ND	88.91±0.15^a	358.04
---------------------------------------------------------------------------------------------------Cake mix------------------------------------------------------------------------------------------------
WCM	0.26±0.01^A	2.01±0.10^D	4.43±0.25^C	4.43±0.25^C	-	-	-	89.49±0.24^A	378.03
CM45	0.16±0.00^C	2.45±0.01^C	5.01±0.09^C	5.01±0.09^C	-	-	-	89.35±0.11^A	378.89
CM60	0.20±0.01^B,C	2.93±0.05^B	6.58±0.48^B	6.58±0.48^B	-	-	-	87.84±0.46^B	379.45
CM75	0.21±0.03^B	3.39±0.13^A	7.45±0.06^A	7.45±0.06^A	-	-	-	86.47±0.09^C	377.55
-------------------------------------------------------------------------------------------------------Cake--------------------------------------------------------------------------------------------------
WC	8.38±0.29^x	2.01±0.10^y	9.06±0.02^yz	9.06±0.02^yz	1.87±0.18^z	0.32±0.05^y	1.54±0.17^z	75.11±0.26^x	412.08
C45	7.67±0.08^y	2.69±0.00^x	8.94±0.03^z	8.94±0.03^z	4.47±0.45^y	1.09±0.20^x	3.38±0.34^y	73.20±0.40^y	397.56
C60	8.22±0.20^x	3.45±0.10^w	9.19±0.03^y	9.19±0.03^y	4.79±0.29^y	1.35±0.32^x	3.45±0.35^y	69.18±0.19^z	387.48
C75	7.90±0.04^xy	3.28±0.01^w	10.28±0.08^x	10.28±0.08^x	6.49±0.37^x	1.72±0.38^x	4.77±0.74^x	68.60±0.66^z	386.67

^*Results are presented as means ± standard deviation of three replicates, except the four replicates for dietary fibers. Means in a column followed by different letters are significantly different by Tukey’s test at the 5% level. RGF- rice grit flour; RBF- raw bean flour; EBF- split bean extruded flour; WF- wheat flour; CS- cornstarch; WCM - wheat cake mix - control; CM45, CM60 and CM75 - cake mix with 45, 60 and 75% EBF, respectively; WC - wheat cake - control; C45 - cake with 45% EBF; C60 - cake with 60% EBF; C75 - cake with 75% EBF. ND: not detected. ^c Total, soluble and insoluble dietary fibers were not analyzed for the cake mixes, due to cost and because we considered more relevant to evaluate their contents in raw samples (as ingredients) to investigate their influence on the fiber content of ready-to-eat cakes.

Table 3 Mineral and vitamin contents (wet basis) of flours and the cakes (mg·100g^-1)¹.

Sample²	Calcium	Iron	Zinc	Thiamine (B1)	Riboflavin (B2)
RGF	6.55 ± 0.01d	2.56 ± 0.17c	1.59 ± 0.23c	0.06 ± 0.00c	0.04 ± 0.00d
RBF	75.08 ± 0.02b	12.74 ± 5.34b	2.47 ± 0.87b	0.25 ± 0.01a	0.09 ± 0.00a
EBF	83.28 ± 0.01a	14.73 ± 2.34a	2.63 ± 0.26a	0.24 ± 0.01a	0.07 ± 0.00b
WF	22.42 ± 0.01c	1.44 ± 1.09d	1.40 ± 0.72d	0.18 ± 0.00b	0.05 ± 0.00c
CS	1.46 ± 0.01e	0.29 ± 0.17e	0.10 ± 0.16e	0.01 ± 0.00d	0.02 ± 0.00e
WC	94.71 ± 0.03^B	1.12 ± 0.25^C	1.02 ± 0.07^C	0.03 ± 0.00^C	0.09 ± 0.00^C
C45	108.63 ± 0.06^A,B	2.61 ± 0.99^B	1.16 ± 0.13^B	0.04 ± 0.00^B	0.13 ± 0.00^B
C75	123.39 ± 0.08^A	3.91 ± 0.67^A	1.25 ± 0.17^A	0.06 ± 0.00^A	0.14 ± 0.00^A

¹Results are presented as means ± standard deviation of three replicates. Means in a column followed by different letters are significantly different by Tukey’s test at the 5% level. ²RGF- rice grit flour; RBF- raw bean flour; EBF- split been extruded flour; WF- wheat flour; CS- cornstarch; WC - wheat cake - control; C45 - cake with 45% EBF; C75 - cake with 75% EBF.

Table 4 Phytic acid and tannin content (mg·g^-1 flour) and starch and protein digestibility values (%) of flours and ready-to-eat cakes¹.

Sample²	Phytic Acid	Tannins	Protein digestibility	Starch digestibility
RGF	-	-	28.19 ± 0.12b	97.07 ± 5.94ª
RBF	5.7 ± 0.02	5.56 ± 1.09a	34.69 ± 0.38b	26.21 ± 3.20d
EBF	5.4 ± 0.02	3.02 ± 0.13b	50.67 ±0.42a	41.89 ± 2.92c
WF	-	-	34.52 ± 0.34b	61.75 ± 4.23b
CS	-	-	6.77 ± 0.08c	100.00 ± 2.77a
WC	-	-	28.54 ± 0.07^B	53.45 ± 3.61^A
C45	0.9 ± 0.01^C	ND	27.09 ± 0.34^B	59.03 ± 4.33^A
C60	1.1 ± 0.00^B	ND	31.36 ± 0.09^A,B	47.24 ± 0.00^B
C75	1.4 ± 0.00^A	ND	33.97 ± 0.05^A	48.33 ± 1.02^B

¹Results are presented as means ± standard deviation of three replicates. Means in a column followed by different letters are significantly different by Tukey’s test at the 5% level. ²RGF- rice grit flour; RBF- raw bean flour; EBF- split been extruded flour; WF- wheat flour; CS- cornstarch; WC - wheat cake - control; C45, C60 and C75 - cake with 45, 60 and 75% EBF, respectively.

Table 5 Composition of essential amino acids (mg·g^-1 of protein)¹ of flours and ready-to-eat cakes.

Flours	RGF	RBF	EBF	WF	Standard²
Met-Cyst^c	37.77 ± 9.28a	18.00 ± 1.58b	16.46 ± 0.11b	19.14 ± 1.35a,b	26.0
Isoleucine	38.25 ± 6.80a	41.11 ± 4.97a	42.47 ± 2.06a	33.32 ± 2.64a	31.0
Histidine	20.63 ± 3.78a	32.26 ± 4.24a	33.88 ± 0.40a	25.09 ± 6.93a	18.0
Leucine	78.88 ± 3.98a	80.52 ± 3.46a	79.09 ± 4.24a	64.64 ± 1.03b	63.0
Phenyl-Tyr^d	93.55 ± 4.21b	106.89 ± 2.41a	109.45 ± 0.96a	76.77 ± 2.25c	46.0
Lysine	47.22 ± 0.94b	101.60 ± 1.25a	99.14 ± 1.97a	24.89 ± 3.12c	52.0
Valine	55.35 ± 6.83a	52.85 ± 5.46a	52.50 ± 1.48a	39.73 ± 1.80a	42.0
Threonine	34.44 ± 4.62b,c	44.40 ± 1.67a,b	47.21 ± 1.20a	27.76 ± 0.61c	27.0
Total	406.09	477.63	480.20	311.34	305.00
EAS	0.98	0.75	0.69	0.52
Cakes	WC	C45	C75		Standard ²
Met-Cyst³	34.92 ± 0.10^A	32.82 ± 1.42^A	27.97 ± 0.09^B		26.0
Isoleucine	39.81 ± 6.05^A	41.88 ± 0.93^A	49.03 ± 0.42^A		31.0
Histidine	29.59 ± 10.79^A	33.83 ± 2.71^A	27.93 ± 2.75^A		18.0
Leucine	76.07 ± 4.19^A	78.67 ± 3.17^A	85.47 ± 0.40^A		63.0
Phenyl-Tyr⁴	99.36 ± 2.98^A	95.62 ± 4.40^A	104.20 ± 1.68^A		46.0
Lysine	59.17 ± 5.85^B	82.14 ± 2.53^A	94.64 ± 1.23^A		52.0
Valine	56.57 ± 0.36^B	55.71 ± 0.66^B	62.35 ± 1.12^A		42.0
Threonine	39.00 ± 3.69^A	49.41 ± 0.26^A	41.53 ± 2.69^A		27.0
Total	434.49	470.08	493.12		305.00
EAS	1.14	1.25	1.08

¹Results are presented as means ± standard deviation of three replicates. Means in a column followed by different letters are significantly different by Tukey’s test at the 5% level. RGF- rice grit flour; RBF- raw bean flour; EBF- split been extruded flour; WF- wheat flour; CS- cornstarch; WC - wheat cake - control; C45 - cake with 45% EBF; C75 - cake with 75% EBF. ²FAO/WHO/UNU standard for preschool children from 1 to 2 years old (WHO, 2007). ^cMet-Cist: methionine and cysteine - sulfur amino acids; ^dPhenyl-Tyr: phenylalanine and tyrosine. Values in bold are the limiting essential amino acids in each sample.

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Nutritional value of gluten-free rice and bean based cake mix

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[1] E-mail: priscila.bassinello@embrapa.br. ^*Corresponding author