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Arp CG, Correa MJ, Ferrero C. Modified celluloses improve the proofing performance and quality of bread made with a high content of resistant starch. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3041-3049. [PMID: 36545692 DOI: 10.1002/jsfa.12396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 12/15/2022] [Accepted: 12/22/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND Adding resistant starch (RS) to bread formulations is a promising way of increasing fiber content of white bread. However, the partial replacement of wheat flour (WF) by RS can lead to a decrease in technological quality. The objective of this study was to analyze the performance of hydroxypropylmethylcellulose and carboxymethylcellulose as improvers of wheat bread with a high level of replacement (30%) with maize RS. The levels of the modified celluloses were 1% and 1.5% (WF + RS basis), and a formulation without modified celluloses was used as control. Proofing time, loaf volume, crumb characteristics (porosity, texture), and bread staling parameters (hardness increase, moisture loss), among other attributes, were analyzed, and principal component analysis was applied to compare samples. RESULTS The use of both modified celluloses was effective in improving the quality of breads. Specific volume and crumb porosity were enhanced, particularly at the 1.5% level. Breads with modified celluloses also allowed a higher retention of water and a better preservation of mechanical properties during storage. The principal component analysis projection graph for the first two principal components showed that samples with modified celluloses were clustered by the level of hydrocolloid addition rather than by the type of hydrocolloid used, although all the samples with modified celluloses were close to each other and distant from the control sample without hydrocolloids. CONCLUSION The quality decrease resulting from the replacement of WF by a high level of RS can be greatly compensated by the use of structuring agents such as hydroxypropylmethylcellulose and carboxymethylcellulose. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Carlos Gabriel Arp
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas-Universidad Nacional de La Plata, Comisión de Investigaciones Científicas de la Provincia de Buenos Aires, Consejo Nacional de Investigaciones Científicas y Técnicas, La Plata, Argentina
| | - María Jimena Correa
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas-Universidad Nacional de La Plata, Comisión de Investigaciones Científicas de la Provincia de Buenos Aires, Consejo Nacional de Investigaciones Científicas y Técnicas, La Plata, Argentina
| | - Cristina Ferrero
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas-Universidad Nacional de La Plata, Comisión de Investigaciones Científicas de la Provincia de Buenos Aires, Consejo Nacional de Investigaciones Científicas y Técnicas, La Plata, Argentina
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Vidaurre-Ruiz J, Vargas RJY, Alcázar-Alay S, Encina-Zelada CR, Cabezas DM, Correa MJ, Repo-Carrasco-Valencia R. Andean crops: kañiwa and tarwi flours used for the development of vegan gluten-free muffins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:7282-7292. [PMID: 35753031 DOI: 10.1002/jsfa.12094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 05/22/2022] [Accepted: 06/20/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The flours of two Andean crops, tarwi (Lupinus mutabilis) and kañiwa (Chenopodium pallidicaule Aellen), present an excellent nutritional profile for inclusion in vegan gluten-free muffin formulations. In this study, the proximal composition and techno-functional properties of tarwi and kañiwa flours, and the technological quality of batters and muffins (potato starch-based) formulated with 50% of these flours were evaluated. RESULTS Andean flours have high protein, fiber, and fat content, and display high water and oil absorption. In premixes formulated with potato starch and Andean flours, a reduction in paste viscosity was observed due to starch dilution and lower water availability. Depending on their ability to interact with water, the batters formulated with these flours had a higher consistency. Confocal laser scanning micrographs showed that batters with Andean flours presented a complex matrix with dispersed starch granules surrounded by proteins and fiber fragments. Muffins made with Andean flours had a slightly lower specific volume than the control, but crumb hardness was not modified by tarwi flour (50%) and a mixture of tarwi (25%) and kañiwa (25%) flours. The intrinsic color of these flours modified crumb color, and their reducing sugar content also favored Maillard reactions in the crust. These color changes are desirable in gluten-free products because such products are frequently pale due to their high starch content. CONCLUSIONS This study showed that tarwi and kañiwa flours are suitable for developing vegan, gluten-free muffins of good technological quality and improved nutritional profile, adding value to these underutilized ancestral flours. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Julio Vidaurre-Ruiz
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Peru
- Departamento de Ingeniería de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Peru
| | - Roberth Junior Yurivilca Vargas
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Peru
| | - Sylvia Alcázar-Alay
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Peru
| | - Christian R Encina-Zelada
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Peru
- Departamento de Tecnología de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Peru
| | - Dario M Cabezas
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Peru
- CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas) Godoy Cruz 2290, Ciudad Autónoma de Buenos Aires, Buenos Aires, Argentina
| | - María Jimena Correa
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Peru
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (Facultad de Ciencias Exactas-UNLP, CIC, CONICET), La Plata, Argentina
| | - Ritva Repo-Carrasco-Valencia
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Peru
- Departamento de Ingeniería de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Peru
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Patrignani M, Battaiotto LL, Conforti PA. Development of a good quality honey biscuit filling: Optimization, sensory properties and shelf life analysis. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Li C, Dhital S, Gidley MJ. High-amylose wheat bread with reduced in vitro digestion rate and enhanced resistant starch content. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107181] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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García-Armenta E, Gutiérrez-López GF. Fractal Microstructure of Foods. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-021-09302-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Burbano JJ, Cabezas DM, Correa MJ. Effect of walnut flour addition on rheological, thermal and microstructural properties of a gluten free-batter. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112819] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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QIN Y, GAO H, ZENG J, LIU Y, DAI Y. Hydration, microstructural characteristics and rheological properties of wheat dough enriched with zinc gluconate and resistant starch. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.95021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Yueqi QIN
- Henan Institute of Science and Technology, China
| | - Haiyan GAO
- Henan Institute of Science and Technology, China
| | - Jie ZENG
- Henan Institute of Science and Technology, China
| | - Yufen LIU
- Henan Institute of Science and Technology, China
| | - Yunfei DAI
- Henan Institute of Science and Technology, China
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Arp CG, Correa MJ, Ferrero C. Resistant starches: A smart alternative for the development of functional bread and other starch-based foods. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106949] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Guardianelli L, Puppo MC, Salinas MV. Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111917] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Zhang Z, Bao J. Recent Advances in Modification Approaches, Health Benefits, and Food Applications of Resistant Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202100141] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Zhongwei Zhang
- Yazhou Bay Science and Technology City Hainan Institute of Zhejiang University Yazhou Districut Sanya Hainan 572025 China
- Institute of Nuclear Agricultural Sciences College of Agriculture and Biotechnology Zhejiang University Zijingang Campus Hangzhou 310058 China
| | - Jinsong Bao
- Yazhou Bay Science and Technology City Hainan Institute of Zhejiang University Yazhou Districut Sanya Hainan 572025 China
- Institute of Nuclear Agricultural Sciences College of Agriculture and Biotechnology Zhejiang University Zijingang Campus Hangzhou 310058 China
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Burbano JJ, Correa MJ. Composition and Physicochemical Characterization of Walnut Flour, a By-product of Oil Extraction. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:233-239. [PMID: 34032954 DOI: 10.1007/s11130-021-00898-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/04/2021] [Indexed: 06/12/2023]
Abstract
The by-product of walnut oil (Juglans regia L.) extraction is a press cake rich in polyunsaturated fatty acids and other bioactive compounds. From this cake, walnut flour is obtained by a milling process. The composition and a physicochemical characterization of walnut flour was performed: proximal composition, mineral content, and fatty acid and amino acid profiles were measured. Besides, antioxidant capacity and water and oil holding capacities were determined. Walnut flour has 55% of lipids with an optimum w6/w3 ratio, a good lysine/arginine ratio, and high levels of antioxidants that contribute to its oxidative stability, the estimated shelf life being 16 months. In regards to interaction with other ingredients, walnut flour retained 258 and 70% (w/w) of water and oil, respectively. Therefore, these results show that walnut flour is a good source of micro- and macronutrients, compared to flours commonly used in breadmaking. Also, walnut flour has good technofunctional properties and thus its incorporation could improve the nutritional and technological characteristics of new bakery products.
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Affiliation(s)
- Juan José Burbano
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Cs. Exactas-UNLP, CIC, CONICET, 47 y 116, 1900, La Plata, Argentina
| | - María Jimena Correa
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Cs. Exactas-UNLP, CIC, CONICET, 47 y 116, 1900, La Plata, Argentina.
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Azeem M, Mu TH, Zhang M. Effects of hydrocolloids and proteins on dough rheology and in vitro starch digestibility of sweet potato-wheat bread. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110970] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Yun P, Devahastin S, Chiewchan N. In vitro glycemic index, physicochemical properties and sensory characteristics of white bread incorporated with resistant starch powder prepared by a novel spray-drying based method. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110438] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Haini N, Jau-Shya L, George Mohd Rosli R, Mamat H. Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vitro starch digestibility and estimated glycaemic properties of Chinese steamed buns. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103176] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Arp CG, Correa MJ, Ferrero C. Improving quality: Modified celluloses applied to bread dough with high level of resistant starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106302] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Influence of κ-carrageenan on the rheological behaviour of a model cake flour system. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110324] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Arp CG, Correa MJ, Ferrero C. Kinetic study of staling in breads with high-amylose resistant starch. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105879] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Feng YY, Mu TH, Zhang M, Ma MM. Effects of ionic polysaccharides and egg white protein complex formulations on dough rheological properties, structure formation and in vitro starch digestibility of wet sweet potato vermicelli. Int J Biol Macromol 2020; 149:1170-1179. [DOI: 10.1016/j.ijbiomac.2020.02.020] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 01/31/2020] [Accepted: 02/03/2020] [Indexed: 12/19/2022]
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Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02393-w] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Bitik A, Sumnu G, Oztop M. Physicochemical and Structural Characterization of Microfluidized and Sonicated Legume Starches. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02264-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Arp CG, Correa MJ, Ferrero C. High-Amylose Resistant Starch as a Functional Ingredient in Breads: a Technological and Microstructural Approach. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2168-4] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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