Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread
Autor(a) principal: | |
---|---|
Data de Publicação: | 2014 |
Outros Autores: | , |
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. |
id |
UNSP_940f48889dc3243562b06dd39af3c5fb |
---|---|
oai_identifier_str |
oai:repositorio.unesp.br:11449/111633 |
network_acronym_str |
UNSP |
network_name_str |
Repositório Institucional da UNESP |
repository_id_str |
2946 |
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 |
|
_version_ |
1808129016518934528 |