Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread

Detalhes bibliográficos
Autor(a) principal: Rodriguez-Sandoval, Eduardo
Data de Publicação: 2014
Outros Autores: Landi Franco, Celia M. [UNESP], Manjarres-Pinzon, Katherine
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1002/star.201300233
http://onlinelibrary.wiley.com/doi/10.1002/star.201300233/abstract
http://hdl.handle.net/11449/111633
Resumo: The present research was undertaken to explore the influence of fructooligosaccharides (FOS) on the functional and thermal properties of sour cassava starch and the quality characteristics of gluten-free (GF) cheese bread. Fructooligosaccharides were used to replace sour cassava starch at substitution level of 9% (SF1), 17% (SF2), and 29% (SF3). The functional and thermal properties of the starch-FOS mixtures were determined by the water absorption index (WAI), water solubility index (WSI), pasting profile analysis, thermal transition temperatures and enthalpy of gelatinization. Moreover, the GF cheese breads with starch-FOS mixtures were analyzed for height, diameter, weight, specific volume and dough moisture content. The sample with the highest FOS content (SF3) presented the lowest WAI (1.44), peak (62.4 rapid visco units (RVU), breakdown (53.4 RVU), final (13.8 RVU), and setback (4.9 RVU) viscosities, dough moisture content (31.7%), and enthalpy of gelatinization (9.5 J/g) and the highest WSI (29.4%) and pasting temperature (69.1 degrees C). The height, diameter and specific volume of GF cheese bread samples made from sour cassava starch were 3.14 cm, 6.35 cm, and 1.49 cm(3)/g, respectively. The SF1 mixture samples resulted in a 3.01 cm height, 6.34 cm diameter, and 1.55 cm(3)/g specific volume. According to Brazilian food labeling regulations, the latter product cannot be categorized as a good source of fiber because the minimum level of fiber per portion was not reached.
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spelling Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese breadBakingFructooligosaccharidesGluten-free cheese breadPhysicochemical propertiesSour cassava starchThe present research was undertaken to explore the influence of fructooligosaccharides (FOS) on the functional and thermal properties of sour cassava starch and the quality characteristics of gluten-free (GF) cheese bread. Fructooligosaccharides were used to replace sour cassava starch at substitution level of 9% (SF1), 17% (SF2), and 29% (SF3). The functional and thermal properties of the starch-FOS mixtures were determined by the water absorption index (WAI), water solubility index (WSI), pasting profile analysis, thermal transition temperatures and enthalpy of gelatinization. Moreover, the GF cheese breads with starch-FOS mixtures were analyzed for height, diameter, weight, specific volume and dough moisture content. The sample with the highest FOS content (SF3) presented the lowest WAI (1.44), peak (62.4 rapid visco units (RVU), breakdown (53.4 RVU), final (13.8 RVU), and setback (4.9 RVU) viscosities, dough moisture content (31.7%), and enthalpy of gelatinization (9.5 J/g) and the highest WSI (29.4%) and pasting temperature (69.1 degrees C). The height, diameter and specific volume of GF cheese bread samples made from sour cassava starch were 3.14 cm, 6.35 cm, and 1.49 cm(3)/g, respectively. The SF1 mixture samples resulted in a 3.01 cm height, 6.34 cm diameter, and 1.55 cm(3)/g specific volume. According to Brazilian food labeling regulations, the latter product cannot be categorized as a good source of fiber because the minimum level of fiber per portion was not reached.AUIPUniv Nacl Colombia, Fac Agr Sci, Dept Agr & Food Engn, Sede Medellin, Antioquia, ColombiaUNESP Univ Estadual Paulista, Dept Food Engn & Technol, Sao Paulo, BrazilUniv Valle, Fac Engn, Dept Food Engn, Cali, Valle Del Cauca, ColombiaUNESP Univ Estadual Paulista, Dept Food Engn & Technol, Sao Paulo, BrazilWiley-BlackwellUniv Nacl ColombiaUniversidade Estadual Paulista (Unesp)Univ ValleRodriguez-Sandoval, EduardoLandi Franco, Celia M. [UNESP]Manjarres-Pinzon, Katherine2014-12-03T13:08:51Z2014-12-03T13:08:51Z2014-07-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article678-684application/pdfhttp://dx.doi.org/10.1002/star.201300233http://onlinelibrary.wiley.com/doi/10.1002/star.201300233/abstractStarch-starke. Weinheim: Wiley-v C H Verlag Gmbh, v. 66, n. 7-8, p. 678-684, 2014.0038-9056http://hdl.handle.net/11449/11163310.1002/star.201300233WOS:000339095900011WOS000339095900011.pdfWeb of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengStarch-starke2.1730,725info:eu-repo/semantics/openAccess2023-11-29T06:15:55Zoai:repositorio.unesp.br:11449/111633Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T19:04:42.332564Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread
title Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread
spellingShingle Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread
Rodriguez-Sandoval, Eduardo
Baking
Fructooligosaccharides
Gluten-free cheese bread
Physicochemical properties
Sour cassava starch
title_short Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread
title_full Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread
title_fullStr Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread
title_full_unstemmed Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread
title_sort Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread
author Rodriguez-Sandoval, Eduardo
author_facet Rodriguez-Sandoval, Eduardo
Landi Franco, Celia M. [UNESP]
Manjarres-Pinzon, Katherine
author_role author
author2 Landi Franco, Celia M. [UNESP]
Manjarres-Pinzon, Katherine
author2_role author
author
dc.contributor.none.fl_str_mv Univ Nacl Colombia
Universidade Estadual Paulista (Unesp)
Univ Valle
dc.contributor.author.fl_str_mv Rodriguez-Sandoval, Eduardo
Landi Franco, Celia M. [UNESP]
Manjarres-Pinzon, Katherine
dc.subject.por.fl_str_mv Baking
Fructooligosaccharides
Gluten-free cheese bread
Physicochemical properties
Sour cassava starch
topic Baking
Fructooligosaccharides
Gluten-free cheese bread
Physicochemical properties
Sour cassava starch
description The present research was undertaken to explore the influence of fructooligosaccharides (FOS) on the functional and thermal properties of sour cassava starch and the quality characteristics of gluten-free (GF) cheese bread. Fructooligosaccharides were used to replace sour cassava starch at substitution level of 9% (SF1), 17% (SF2), and 29% (SF3). The functional and thermal properties of the starch-FOS mixtures were determined by the water absorption index (WAI), water solubility index (WSI), pasting profile analysis, thermal transition temperatures and enthalpy of gelatinization. Moreover, the GF cheese breads with starch-FOS mixtures were analyzed for height, diameter, weight, specific volume and dough moisture content. The sample with the highest FOS content (SF3) presented the lowest WAI (1.44), peak (62.4 rapid visco units (RVU), breakdown (53.4 RVU), final (13.8 RVU), and setback (4.9 RVU) viscosities, dough moisture content (31.7%), and enthalpy of gelatinization (9.5 J/g) and the highest WSI (29.4%) and pasting temperature (69.1 degrees C). The height, diameter and specific volume of GF cheese bread samples made from sour cassava starch were 3.14 cm, 6.35 cm, and 1.49 cm(3)/g, respectively. The SF1 mixture samples resulted in a 3.01 cm height, 6.34 cm diameter, and 1.55 cm(3)/g specific volume. According to Brazilian food labeling regulations, the latter product cannot be categorized as a good source of fiber because the minimum level of fiber per portion was not reached.
publishDate 2014
dc.date.none.fl_str_mv 2014-12-03T13:08:51Z
2014-12-03T13:08:51Z
2014-07-01
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1002/star.201300233
http://onlinelibrary.wiley.com/doi/10.1002/star.201300233/abstract
Starch-starke. Weinheim: Wiley-v C H Verlag Gmbh, v. 66, n. 7-8, p. 678-684, 2014.
0038-9056
http://hdl.handle.net/11449/111633
10.1002/star.201300233
WOS:000339095900011
WOS000339095900011.pdf
url http://dx.doi.org/10.1002/star.201300233
http://onlinelibrary.wiley.com/doi/10.1002/star.201300233/abstract
http://hdl.handle.net/11449/111633
identifier_str_mv Starch-starke. Weinheim: Wiley-v C H Verlag Gmbh, v. 66, n. 7-8, p. 678-684, 2014.
0038-9056
10.1002/star.201300233
WOS:000339095900011
WOS000339095900011.pdf
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Starch-starke
2.173
0,725
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 678-684
application/pdf
dc.publisher.none.fl_str_mv Wiley-Blackwell
publisher.none.fl_str_mv Wiley-Blackwell
dc.source.none.fl_str_mv Web of Science
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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