1. IntroductionChenopodium album co

1. Introduction
Chenopodium album commonly known as pigweed, goose foot
and bathua (in Hindi) belongs to family Chenopodiaceae is a
dicotyledonous annual weed plant found all over world. In India it
is cultivated mainly in Western Rajasthan, Kulu valley and Shimla
(Jhade, Paarakh, & Gavani, 2009). The plant is known to produce
cereal like starch-rich seeds and has gained popularity nowadays
due to its adaptability and ability to grow under conditions normally
inhospitable to other grains (Bonifacio, 2003). The grains are
rich sources of high quality proteins (30e47 g/kg) equivalent to that
of milk and are comparatively high in lysine (6 g/100 g protein),
methionine (2.3 g/100 g protein), cysteine (1.2 g/100 g protein),
vitamin A (78e129 mg/kg), vitamin C (1.9e2.3 g/kg), vitamin E and
a variety of minerals than wheat (Partap, Joshi, & Galwey, 1998). C.
album is considered a functional food grain as it exhibits antioxidant
activity due to the presence of total phenols and flavonoid
glycosides (quercetin, rutin, kaempferol) (Chludil, Corbino, &
Leicach, 2008). Antioxidants play an important role in inhibiting
free radical and oxidative chain reactions within tissues and
membranes (Carini et al., 1990). Germination process has long been
used as a mode to amend taste, appearance and technological
properties of grains (Belitz, Grosch, & Schieberle, 2001). This process
results in structural modification, synthesis of new compounds
with high bioactivity and leads to the formation of soft kernel with
improved nutritional value, reduced anti-nutritional factors and
increased stability of grains (Kaukovirta-Norja, Wilhelmson, &
Poutanen, 2004). Germinated cereals/pseudo cereals or sprouts
are believed to have greater nutritive and physiological value than
their corresponding un-germinated forms and products (Rozan,
Kuo, & Lambein, 2000). Thus, germination can enhance the nutritional
profile of C. album grains and can be used to improve the
nutritional value of food products. Due to the high nutritional value
and dietary fibre content of C. album grain, there is a growing interest
in the utilization of these grains for healthy food formulations.
Celiac patients suffer from an immune mediated disease,
caused by the ingestion of protein composite (gluten) formed
during kneading of wheat, rye and barley flour. The pseudo cereal C.
* Corresponding author. album currently emerges as healthier alternative to glutenE-mail
address: [e-mail] (R. Jan).
Contents lists available at ScienceDirect
LWT - Food Science and Technology
journal homepage: www.elsevier.com/locate/lwt
http://dx.doi.org/10.1016/j.lwt.2016.04.001
0023-6438/© 2016 Elsevier Ltd. All rights reserved.
LWT - Food Science and Technology 71 (2016) 281e287
containing grains in the development of gluten-free food products.
The absence of gluten within the mentioned grains does not
hamper their nutritional characteristics as they are rich sources of
nutrients. Cookies are among the important bakery products in the
world considered desirable for all age groups due to their convenience,
long shelf life and good edible qualities. The production of
high quality gluten-free cookies requires formation of cohesive
dough from components having functional properties similar to
wheat flour.
At present, the literature regarding fortification of wheat flour
with whole germinated Chenopodium flour for cookies production
is missing and the present study was conducted to investigate the
same. The developed gluten-free cookie formulation was examined
for nutritional composition, physicochemical and sensory properties
that are important in the formulation of nutritionally rich
gluten free cookies

ผลลัพธ์ (ไทย) 1:

1. IntroductionChenopodium album commonly known as pigweed, goose footand bathua (in Hindi) belongs to family Chenopodiaceae is adicotyledonous annual weed plant found all over world. In India itis cultivated mainly in Western Rajasthan, Kulu valley and Shimla(Jhade, Paarakh, & Gavani, 2009). The plant is known to producecereal like starch-rich seeds and has gained popularity nowadaysdue to its adaptability and ability to grow under conditions normallyinhospitable to other grains (Bonifacio, 2003). The grains arerich sources of high quality proteins (30e47 g/kg) equivalent to thatof milk and are comparatively high in lysine (6 g/100 g protein),methionine (2.3 g/100 g protein), cysteine (1.2 g/100 g protein),vitamin A (78e129 mg/kg), vitamin C (1.9e2.3 g/kg), vitamin E anda variety of minerals than wheat (Partap, Joshi, & Galwey, 1998). C.album is considered a functional food grain as it exhibits antioxidantactivity due to the presence of total phenols and flavonoidglycosides (quercetin, rutin, kaempferol) (Chludil, Corbino, &Leicach, 2008). Antioxidants play an important role in inhibitingfree radical and oxidative chain reactions within tissues andmembranes (Carini et al., 1990). Germination process has long beenused as a mode to amend taste, appearance and technologicalproperties of grains (Belitz, Grosch, & Schieberle, 2001). This processresults in structural modification, synthesis of new compoundsทางชีวภาพสูงและนำไปสู่การก่อตัวของเคอร์เนลนุ่มด้วยคุณค่าทางโภชนาการที่ดีขึ้น ลดลงปัจจัยทางโภชนาการป้องกัน และเพิ่มเสถียรภาพของธัญพืช (Kaukovirta Norja, Wilhelmson, &Poutanen, 2004) เปลือกงอกธัญพืช/หลอกธัญพืชหรือถั่วงอกเชื่อว่าจะมีคุณค่าบำรุง และสรีรวิทยาที่ยิ่งใหญ่กว่ารูปแบบเปลือกงอกไม่สอดคล้องกันและผลิตภัณฑ์ (RozanKuo, & Lambein, 2000) ดังนั้น การงอกสามารถเพิ่มคุณค่าทางโภชนาการโปรไฟล์ของ C. อัลบั้มธัญพืช และสามารถใช้เพื่อปรับปรุงการคุณค่าทางโภชนาการของผลิตภัณฑ์อาหาร เนื่องจากคุณค่าทางโภชนาการสูงและเส้นใยอาหารเนื้อหาเม็ด C. อัลบั้ม มีความสนใจเพิ่มขึ้นในการใช้ประโยชน์จากธัญพืชเหล่านี้สำหรับสูตรอาหารเพื่อสุขภาพช่องท้องผู้ป่วยทุกข์ทรมานจาก mediated โรคภูมิคุ้มกันเกิดจากการบริโภคของโปรตีน (ตัง) เกิดขึ้นระหว่างการนวดแป้งข้าวสาลี ข้าวไรย์ และข้าวบาร์เลย์ ธัญพืชหลอกค* ผู้เขียนที่สอดคล้องกัน อัลบั้มปัจจุบันโผล่ออกมาเป็นทางเลือกสุขภาพดี glutenE-จดหมายที่อยู่: [e-mail] (R. Jan)เนื้อหารายการ ScienceDirectLWT - วิทยาศาสตร์การอาหารและเทคโนโลยีหน้าแรกของสมุดรายวัน: www.elsevier.com/locate/lwthttp://dx.doi.org/10.1016/j.lwt.2016.04.0010023-6438 / © 2016 Elsevier จำกัด สงวนลิขสิทธิ์LWT - วิทยาศาสตร์การอาหารและเทคโนโลยี 71 281e287 (2016)ที่ประกอบด้วยธัญพืชในการพัฒนาผลิตภัณฑ์อาหารที่ปราศขาดตังภายในเมล็ดดังกล่าวไม่ได้hamper their nutritional characteristics as they are rich sources ofnutrients. Cookies are among the important bakery products in theworld considered desirable for all age groups due to their convenience,long shelf life and good edible qualities. The production ofhigh quality gluten-free cookies requires formation of cohesivedough from components having functional properties similar towheat flour.At present, the literature regarding fortification of wheat flourwith whole germinated Chenopodium flour for cookies productionis missing and the present study was conducted to investigate thesame. The developed gluten-free cookie formulation was examinedfor nutritional composition, physicochemical and sensory propertiesthat are important in the formulation of nutritionally richgluten free cookies