Optimization of interaction between xanthan and hpmc in the quality of gluten-free bread

Detalhes bibliográficos
Autor(a) principal: Roversi, Rosana Mendes
Data de Publicação: 2021
Outros Autores: Wallison de Jesus , Daniel, Cardoso Agibert, Silvia Ainara
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista Brasileira de Iniciação Científica
Texto Completo: https://periodicoscientificos.itp.ifsp.edu.br/index.php/rbic/article/view/383
Resumo: To improve the growth and deformation resistance of gluten-free breads, xanthan and hydroxypropylmethylcellulose gums were tested using the Central Rotational Composite Design with two variables: Phase 1: xanthan (from 0.5 to 2.0%) and water (from 60 to 180%); Phase 2: hydroxypropylmethylcellulose (from 0 to 6.0%) and xanthan (from 0 to 3%). Through the Response Surface Methodology it was concluded that formulations with water between 99% and 140%, xanthan between 1.5% and 2.5% and hydroxypropylmethylcellulose between 2.0% and 3.5% showed the best results for the physical characteristics analyzed (specific volume, height and texture).
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spelling Optimization of interaction between xanthan and hpmc in the quality of gluten-free breadOptimización de la interacción entre xantán y hpmc en la calidad del pan sin gluten Otimização da interação entre xantana e hpmc na qualidade de pão sem glútenCrescimentotexturafirmezaretrogradaçãohidrocolóidesCiencia e Tecnologia de AlimentosGrowthtexturefirmnessretrogadationhidrocolloidsFood Science and TechnologyCrescimentotexturafirmaretrogradacionhidrocoloidesciencia y tecnología de los alimentosTo improve the growth and deformation resistance of gluten-free breads, xanthan and hydroxypropylmethylcellulose gums were tested using the Central Rotational Composite Design with two variables: Phase 1: xanthan (from 0.5 to 2.0%) and water (from 60 to 180%); Phase 2: hydroxypropylmethylcellulose (from 0 to 6.0%) and xanthan (from 0 to 3%). Through the Response Surface Methodology it was concluded that formulations with water between 99% and 140%, xanthan between 1.5% and 2.5% and hydroxypropylmethylcellulose between 2.0% and 3.5% showed the best results for the physical characteristics analyzed (specific volume, height and texture). Para mejorar el crecimiento y resistencia a la deformaciónde los panes sin gluten, se probaron las gomas de xantano e hidroxipropilmetilcelulosa utilizando el diseño compuesto rotativo central con dos variables: Fase 1: xantano (de 0.5 a 2.0%) y água (de 60 a 180%); Fase 2: hidroxipropilmetilcelulosa (de 0 a 6.0%) y xantano (de 0 a 3%). A través de la Metodología de superficie de respuesta, se concluyó que las formulaciones con água entre 99% y 140%, xantano entre 1.5% y 2.5% e hidroxipropilmetilcelulosa entre 2.0% y 3.5% mostraron los mejores resultados para el Características físicas analizadas (volumen específico, altura y textura).Para melhorar o crescimento e a resistência à deformação dos pães sem glúten, testou-se as gomas xantana e hidroxipropilmetilcelulose utilizando o Delineamento Composto Central Rotacional com duas variáveis: Fase 1: xantana (de 0,5 a 2,0%) e água (de 60,0 a 180,0%); Fase 2: hidroxipropilmetilcelulose (de 0 a  6,0%) e xantana ( de 0 a 3,0%). Através da metodologia de superfície de resposta concluiu-se que formulações com água entre 99,0% e 140,0%, xantana entre 1,5% e 2,5% e hidroxipropilmetilcelulose entre 2,0% e 3,5% apresentaram os melhores resultados para as características físicas analisadas (volume , altura e firmeza).Revista Brasileira de Iniciação Científica2021-04-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionartigo avaliado pelos paresapplication/pdfhttps://periodicoscientificos.itp.ifsp.edu.br/index.php/rbic/article/view/383Revista Brasileira de Iniciação Científica; Volume 8, 2021 – publicação Contínua; e0210192359-232Xreponame:Revista Brasileira de Iniciação Científicainstname:Instituto Federal de Educação, Ciência e Tecnologia de São Paulo (IFSP)instacron:IFSPporhttps://periodicoscientificos.itp.ifsp.edu.br/index.php/rbic/article/view/383/219Copyright (c) 2021 Revista Brasileira de Iniciação Científicahttps://creativecommons.org/licenses/by-nc-sa/4.0info:eu-repo/semantics/openAccessRoversi, Rosana Mendes Wallison de Jesus , Daniel Cardoso Agibert, Silvia Ainara2023-01-12T11:17:22Zoai:ojs2.periodicosnovo.itp.ifsp.edu.br:article/383Revistahttps://periodicos.itp.ifsp.edu.br/index.php/IC/PUBhttps://periodicos.itp.ifsp.edu.br/index.php/IC/oaishigunov.ifsp.edu@gmail.com||revista.hipotese@gmail.com2359-232X2359-232Xopendoar:2023-01-12T11:17:22Revista Brasileira de Iniciação Científica - Instituto Federal de Educação, Ciência e Tecnologia de São Paulo (IFSP)false
dc.title.none.fl_str_mv Optimization of interaction between xanthan and hpmc in the quality of gluten-free bread
Optimización de la interacción entre xantán y hpmc en la calidad del pan sin gluten
Otimização da interação entre xantana e hpmc na qualidade de pão sem glúten
title Optimization of interaction between xanthan and hpmc in the quality of gluten-free bread
spellingShingle Optimization of interaction between xanthan and hpmc in the quality of gluten-free bread
Roversi, Rosana Mendes
Crescimento
textura
firmeza
retrogradação
hidrocolóides
Ciencia e Tecnologia de Alimentos
Growth
texture
firmness
retrogadation
hidrocolloids
Food Science and Technology
Crescimento
textura
firma
retrogradacion
hidrocoloides
ciencia y tecnología de los alimentos
title_short Optimization of interaction between xanthan and hpmc in the quality of gluten-free bread
title_full Optimization of interaction between xanthan and hpmc in the quality of gluten-free bread
title_fullStr Optimization of interaction between xanthan and hpmc in the quality of gluten-free bread
title_full_unstemmed Optimization of interaction between xanthan and hpmc in the quality of gluten-free bread
title_sort Optimization of interaction between xanthan and hpmc in the quality of gluten-free bread
author Roversi, Rosana Mendes
author_facet Roversi, Rosana Mendes
Wallison de Jesus , Daniel
Cardoso Agibert, Silvia Ainara
author_role author
author2 Wallison de Jesus , Daniel
Cardoso Agibert, Silvia Ainara
author2_role author
author
dc.contributor.author.fl_str_mv Roversi, Rosana Mendes
Wallison de Jesus , Daniel
Cardoso Agibert, Silvia Ainara
dc.subject.por.fl_str_mv Crescimento
textura
firmeza
retrogradação
hidrocolóides
Ciencia e Tecnologia de Alimentos
Growth
texture
firmness
retrogadation
hidrocolloids
Food Science and Technology
Crescimento
textura
firma
retrogradacion
hidrocoloides
ciencia y tecnología de los alimentos
topic Crescimento
textura
firmeza
retrogradação
hidrocolóides
Ciencia e Tecnologia de Alimentos
Growth
texture
firmness
retrogadation
hidrocolloids
Food Science and Technology
Crescimento
textura
firma
retrogradacion
hidrocoloides
ciencia y tecnología de los alimentos
description To improve the growth and deformation resistance of gluten-free breads, xanthan and hydroxypropylmethylcellulose gums were tested using the Central Rotational Composite Design with two variables: Phase 1: xanthan (from 0.5 to 2.0%) and water (from 60 to 180%); Phase 2: hydroxypropylmethylcellulose (from 0 to 6.0%) and xanthan (from 0 to 3%). Through the Response Surface Methodology it was concluded that formulations with water between 99% and 140%, xanthan between 1.5% and 2.5% and hydroxypropylmethylcellulose between 2.0% and 3.5% showed the best results for the physical characteristics analyzed (specific volume, height and texture).
publishDate 2021
dc.date.none.fl_str_mv 2021-04-28
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
artigo avaliado pelos pares
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicoscientificos.itp.ifsp.edu.br/index.php/rbic/article/view/383
url https://periodicoscientificos.itp.ifsp.edu.br/index.php/rbic/article/view/383
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicoscientificos.itp.ifsp.edu.br/index.php/rbic/article/view/383/219
dc.rights.driver.fl_str_mv Copyright (c) 2021 Revista Brasileira de Iniciação Científica
https://creativecommons.org/licenses/by-nc-sa/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2021 Revista Brasileira de Iniciação Científica
https://creativecommons.org/licenses/by-nc-sa/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Revista Brasileira de Iniciação Científica
publisher.none.fl_str_mv Revista Brasileira de Iniciação Científica
dc.source.none.fl_str_mv Revista Brasileira de Iniciação Científica; Volume 8, 2021 – publicação Contínua; e021019
2359-232X
reponame:Revista Brasileira de Iniciação Científica
instname:Instituto Federal de Educação, Ciência e Tecnologia de São Paulo (IFSP)
instacron:IFSP
instname_str Instituto Federal de Educação, Ciência e Tecnologia de São Paulo (IFSP)
instacron_str IFSP
institution IFSP
reponame_str Revista Brasileira de Iniciação Científica
collection Revista Brasileira de Iniciação Científica
repository.name.fl_str_mv Revista Brasileira de Iniciação Científica - Instituto Federal de Educação, Ciência e Tecnologia de São Paulo (IFSP)
repository.mail.fl_str_mv shigunov.ifsp.edu@gmail.com||revista.hipotese@gmail.com
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