Harina de Chayotextle como materia prima de galletas prebióticas libres de gluten adicionadas con fructanos de Agave angustifolia Haw

Some plants, roots or tubers have been used as possible cereal substitutes in gluten-free cookies. Chayotextle is rich in starch and other compounds that could make it a potential ingredient for products aimed at the celiac population. In this study, the effect of different mixtures of rice flour (R...

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Chi tiết về thư mục
Những tác giả chính: Arias Balderas, Wendy Magaly, Aguilar Mendez, Miguel Ángel, Palazzolli-da Silva, Marluci, Favaro-Trindade, Carmen Silvia, Vanin, Fernanda María, Quintana Zavala, Delia
Định dạng: Online
Ngôn ngữ:eng
Được phát hành: Universidad de Sonora 2021
Truy cập trực tuyến:https://biotecnia.unison.mx/index.php/biotecnia/article/view/1350
Các nhãn: Thêm thẻ
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Tóm tắt:Some plants, roots or tubers have been used as possible cereal substitutes in gluten-free cookies. Chayotextle is rich in starch and other compounds that could make it a potential ingredient for products aimed at the celiac population. In this study, the effect of different mixtures of rice flour (RF) and Chayotextle flour (CF) on the final properties of cookies and the prebiotic capacity when adding agave fructans (AF) was evaluated. Flour properties (water and oil absorption, emulsifying capacity) and cookies (diameter, thickness, specific volume, color, hardness and prebiotic capacity) were determined. CF presented higher emulsifying capacity, absorption of water and oil (27.1 %, 66.22 % and 95.93 %, respectively). The cookies with CF and AF reached the highest values in physical properties (65.10-66.82 mm in diameter, 9.36-10.04 mm thickness, 1.72-2.07 mL/g specific volume and 201.82 N in hardness). CF and the CF-AF formulation showed ability promoted the growth of both strains studied: Lactobacillus acidophilus LA-3 and Bifidobacterium animalis ssp. Lactis, reaching values of up to 9.82 log10 CFU/g and 9.85 log10 CFU/g (CF) respectively, in a period of 24 h. The CF and the addition of FA improved the properties of the cookies and proved to be a possible prebiotic source.