Influence of the addition of flaxseed and yam mucilage on the technological characteristics of muffins for phenylketonurics
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/10607 |
Resumo: | Gluten-free and lactose-free cakes are present in the food market, but they may contain ingredients with amino acid phenylalanine, restricting their consumption by patients with phenylketonuria. The objective of this work was to use flaxseed gel (GL) and yam mucilage (MI) to replace albumin, eggs and soy extract of muffins without the addition of sucrose, gluten and lactose. A complete central rotational design 22 (p <0.1) was conducted with two independent variables, GL and MI contents, ranging from 10 to 20 g and 20 to 40 mL respectively. The technological characteristics of the batter and produced muffins were evaluated. The addition of GL and MI did not influence the density of the dough and the water activity, firmness, color L*, a*, b* of the crust and color a* of the muffin core. The GL positively influenced the specific volume (R2: 0.54), L* the luminosity (R2: 0.71) and the color b* (R2: 0.60). It was possible to replace eggs, albumin and soy extract of muffins with MI and GL, which may represent a new option for consumers of products with low-protein/ no-protein ingredients. |
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Influence of the addition of flaxseed and yam mucilage on the technological characteristics of muffins for phenylketonuricsInfluencia de la adición de mucílago de linaza y ñame en las características tecnológicas de muffins para fenilcetonúricosInfluência da adição de linhaça e mucilagem de inhame nas características tecnológicas de bolo do tipo muffin para fenilcetonúricosPKUPanificaçãoFenilalaninaTubérculos.PKUPanificaciónFenilalaninaTuberculos.PKUBreadmakingPhenylalanineTubers.Gluten-free and lactose-free cakes are present in the food market, but they may contain ingredients with amino acid phenylalanine, restricting their consumption by patients with phenylketonuria. The objective of this work was to use flaxseed gel (GL) and yam mucilage (MI) to replace albumin, eggs and soy extract of muffins without the addition of sucrose, gluten and lactose. A complete central rotational design 22 (p <0.1) was conducted with two independent variables, GL and MI contents, ranging from 10 to 20 g and 20 to 40 mL respectively. The technological characteristics of the batter and produced muffins were evaluated. The addition of GL and MI did not influence the density of the dough and the water activity, firmness, color L*, a*, b* of the crust and color a* of the muffin core. The GL positively influenced the specific volume (R2: 0.54), L* the luminosity (R2: 0.71) and the color b* (R2: 0.60). It was possible to replace eggs, albumin and soy extract of muffins with MI and GL, which may represent a new option for consumers of products with low-protein/ no-protein ingredients.Las opciones sin gluten y sin lactosa están presentes en el mercado de las tortas industrializadas, que las hace viables para los pacientes celíacos, pero pueden contener ingredientes que contienen el aminoácido fenilalanina, evitando su consumo por parte de pacientes con fenilcetonuria. El objetivo de este trabajo fue utilizar gel de linaza (GL) y mucílago de ñame (MI) para reemplazar la albúmina, los huevos y el extracto de soja de los muffins sin la adición de sacarosa, gluten y lactosa. Se realizó un diseño completo central rotacional de tipo 22 (p <0.1) con las dos variables independientes, GL y MI que van desde 10 a 20 g y 20 a 40 mL respectivamente, con las características tecnológicas de la masa y de muffins. La adición de GL y MI no influyó en la densidad de la masa y la actividad del agua, firmeza, color L *, a *, b * de la corteza y color a * del núcleo del muffin. El GL influyó positivamente en el volumen específico (R2: 0.54), el brillo L * (R2: 0.71) y el color b * (R2: 0.60) del núcleo. Se logró reemplazar huevos, albúmina y extracto de soja de muffins por MI y GL, lo que puede representar una nueva opción para los consumidores de productos para dietas especiales.No mercado de bolos industrializados estão presentes opções sem glúten e sem lactose tornando-os viáveis a pacientes celíacos, mas podem conter ingredientes que possuem o aminoácido fenilalanina impedindo o seu consumo por portadores de fenilcetonúria. O objetivo deste trabalho foi utilizar gel de linhaça (GL) e mucilagem de inhame (MI) para substituir albumina, ovos e extrato de soja de bolos do tipo muffin sem adição de sacarose, glúten e lactose. Um delineamento completo central rotacional do tipo 22 (p<0,1) foi conduzido tendo como as duas variáveis independentes, GL e MI que variaram de 10 a 20 g e 20 a 40 mL respectivamente, tendo como variáveis dependentes as características tecnológicas da massa e dos muffins. Adição de GL e MI não influenciou a densidade da massa e a atividade de água, firmeza, cor L*, a*, b* da crosta e cor a* do miolo dos muffins. O GL influenciou de forma positiva o volume especifico (R2: 0,54), a luminosidade L* (R2: 0,71) e a cor b* (R2: 0,60) do miolo. Foi possível substituir os ovos, a albumina e extrato de soja de muffins por MI e GL, o que pode representar uma nova opção para consumidores de produtos para dietas especiais.Research, Society and Development2020-12-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1060710.33448/rsd-v9i12.10607Research, Society and Development; Vol. 9 No. 12; e2791210607Research, Society and Development; Vol. 9 Núm. 12; e2791210607Research, Society and Development; v. 9 n. 12; e27912106072525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/10607/9619Copyright (c) 2020 Larisse Marielli de Oliveira; Thaísa de Menezes Alves Moro; Silvia Silveira Clareto; Maria Teresa Pedrosa Silva Clerici; Ana Lúcia Leite Moraeshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessOliveira, Larisse Marielli de Moro, Thaísa de Menezes Alves Clareto, Silvia Silveira Clerici, Maria Teresa Pedrosa Silva Moraes, Ana Lúcia Leite 2020-12-30T23:32:22Zoai:ojs.pkp.sfu.ca:article/10607Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:32:38.533111Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Influence of the addition of flaxseed and yam mucilage on the technological characteristics of muffins for phenylketonurics Influencia de la adición de mucílago de linaza y ñame en las características tecnológicas de muffins para fenilcetonúricos Influência da adição de linhaça e mucilagem de inhame nas características tecnológicas de bolo do tipo muffin para fenilcetonúricos |
title |
Influence of the addition of flaxseed and yam mucilage on the technological characteristics of muffins for phenylketonurics |
spellingShingle |
Influence of the addition of flaxseed and yam mucilage on the technological characteristics of muffins for phenylketonurics Oliveira, Larisse Marielli de PKU Panificação Fenilalanina Tubérculos. PKU Panificación Fenilalanina Tuberculos. PKU Breadmaking Phenylalanine Tubers. |
title_short |
Influence of the addition of flaxseed and yam mucilage on the technological characteristics of muffins for phenylketonurics |
title_full |
Influence of the addition of flaxseed and yam mucilage on the technological characteristics of muffins for phenylketonurics |
title_fullStr |
Influence of the addition of flaxseed and yam mucilage on the technological characteristics of muffins for phenylketonurics |
title_full_unstemmed |
Influence of the addition of flaxseed and yam mucilage on the technological characteristics of muffins for phenylketonurics |
title_sort |
Influence of the addition of flaxseed and yam mucilage on the technological characteristics of muffins for phenylketonurics |
author |
Oliveira, Larisse Marielli de |
author_facet |
Oliveira, Larisse Marielli de Moro, Thaísa de Menezes Alves Clareto, Silvia Silveira Clerici, Maria Teresa Pedrosa Silva Moraes, Ana Lúcia Leite |
author_role |
author |
author2 |
Moro, Thaísa de Menezes Alves Clareto, Silvia Silveira Clerici, Maria Teresa Pedrosa Silva Moraes, Ana Lúcia Leite |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Oliveira, Larisse Marielli de Moro, Thaísa de Menezes Alves Clareto, Silvia Silveira Clerici, Maria Teresa Pedrosa Silva Moraes, Ana Lúcia Leite |
dc.subject.por.fl_str_mv |
PKU Panificação Fenilalanina Tubérculos. PKU Panificación Fenilalanina Tuberculos. PKU Breadmaking Phenylalanine Tubers. |
topic |
PKU Panificação Fenilalanina Tubérculos. PKU Panificación Fenilalanina Tuberculos. PKU Breadmaking Phenylalanine Tubers. |
description |
Gluten-free and lactose-free cakes are present in the food market, but they may contain ingredients with amino acid phenylalanine, restricting their consumption by patients with phenylketonuria. The objective of this work was to use flaxseed gel (GL) and yam mucilage (MI) to replace albumin, eggs and soy extract of muffins without the addition of sucrose, gluten and lactose. A complete central rotational design 22 (p <0.1) was conducted with two independent variables, GL and MI contents, ranging from 10 to 20 g and 20 to 40 mL respectively. The technological characteristics of the batter and produced muffins were evaluated. The addition of GL and MI did not influence the density of the dough and the water activity, firmness, color L*, a*, b* of the crust and color a* of the muffin core. The GL positively influenced the specific volume (R2: 0.54), L* the luminosity (R2: 0.71) and the color b* (R2: 0.60). It was possible to replace eggs, albumin and soy extract of muffins with MI and GL, which may represent a new option for consumers of products with low-protein/ no-protein ingredients. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-12 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/10607 10.33448/rsd-v9i12.10607 |
url |
https://rsdjournal.org/index.php/rsd/article/view/10607 |
identifier_str_mv |
10.33448/rsd-v9i12.10607 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/10607/9619 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 12; e2791210607 Research, Society and Development; Vol. 9 Núm. 12; e2791210607 Research, Society and Development; v. 9 n. 12; e2791210607 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052743373815808 |