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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Universidad de Sonora
2021
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| Online-ссылка: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1350 |
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biotecnia-article-13502022-05-31T17:38:57Z Harina de Chayotextle como materia prima de galletas prebióticas libres de gluten adicionadas con fructanos de Agave angustifolia Haw Chayotextle flour as raw material of prebiotic gluten-free cookies added with Agave angustifolia Haw fructans Arias Balderas, Wendy Magaly Aguilar Mendez, Miguel Ángel Palazzolli-da Silva, Marluci Favaro-Trindade, Carmen Silvia Vanin, Fernanda María Quintana Zavala, Delia Celiac population; Agave fructanos; prebiotic capacity; cereal substitutes; roots Población celiaca; fructanos de agave; capacidad prebiótica; sustitutos de cereales; raíces 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. Algunas plantas, raíces o tubérculos han sido explotados como posibles sustitutos de cereales en galletas libres de gluten. El Chayotextle es rico en almidón y otros compuestos que podrían convertirlo en ingrediente potencial para productos dirigidos a la población celiaca. En este estudio, el efecto de distintas mezclas de harinas de arroz (RF) y Chayotextle (CF) sobre las propiedades finales de galletas y capacidad prebiótica al adicionar fructanos de agave (AF) fueron evaluadas. Las propiedades de las harinas (absorción de agua y aceite, capacidad emulsificante) y de galletas (diámetro, espesor, volumen específico, color, dureza, capacidad prebiótica) fueron determinadas. CF presentó mayor capacidad emulsificante, de absorción de agua y aceite (27.1 %, 66.22 % y 95.93 %, respectivamente). Las galletas con CF y FA alcanzaron los mayores valores en propiedades físicas (65.10-66.82 mm diámetro, 9.36-10.04 mm espesor, 1.72-2.07 mL/g volumen específico y 201.82 N dureza). CF y la formulación CF-AF mostraron capacidad de promover el crecimiento de ambas cepas estudiadas: L. acidophilus LA-3 y B. animalis ssp. Lactis, alcanzando valores de 9.82 log10 UFC/mL y 9.85 log10 UFC/mL (CF) a las 24 h. CF y la adición de FA mejoraron las propiedades en galletas y mostraron ser una posible fuente prebiótica. Universidad de Sonora 2021-07-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf text/xml https://biotecnia.unison.mx/index.php/biotecnia/article/view/1350 10.18633/biotecnia.v23i2.1350 Biotecnia; Vol. 23 No. 2 (2021): Mayo-Agosto; 30-38 Biotecnia; Vol. 23 Núm. 2 (2021): Mayo-Agosto; 30-38 1665-1456 1665-1456 eng https://biotecnia.unison.mx/index.php/biotecnia/article/view/1350/544 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1350/608 Derechos de autor 2021 https://creativecommons.org/licenses/by-nc-sa/4.0 |
| institution |
Biotecnia |
| collection |
OJS |
| language |
eng |
| format |
Online |
| author |
Arias Balderas, Wendy Magaly Aguilar Mendez, Miguel Ángel Palazzolli-da Silva, Marluci Favaro-Trindade, Carmen Silvia Vanin, Fernanda María Quintana Zavala, Delia |
| spellingShingle |
Arias Balderas, Wendy Magaly Aguilar Mendez, Miguel Ángel Palazzolli-da Silva, Marluci Favaro-Trindade, Carmen Silvia Vanin, Fernanda María Quintana Zavala, Delia Harina de Chayotextle como materia prima de galletas prebióticas libres de gluten adicionadas con fructanos de Agave angustifolia Haw |
| author_facet |
Arias Balderas, Wendy Magaly Aguilar Mendez, Miguel Ángel Palazzolli-da Silva, Marluci Favaro-Trindade, Carmen Silvia Vanin, Fernanda María Quintana Zavala, Delia |
| author_sort |
Arias Balderas, Wendy Magaly |
| title |
Harina de Chayotextle como materia prima de galletas prebióticas libres de gluten adicionadas con fructanos de Agave angustifolia Haw |
| title_short |
Harina de Chayotextle como materia prima de galletas prebióticas libres de gluten adicionadas con fructanos de Agave angustifolia Haw |
| title_full |
Harina de Chayotextle como materia prima de galletas prebióticas libres de gluten adicionadas con fructanos de Agave angustifolia Haw |
| title_fullStr |
Harina de Chayotextle como materia prima de galletas prebióticas libres de gluten adicionadas con fructanos de Agave angustifolia Haw |
| title_full_unstemmed |
Harina de Chayotextle como materia prima de galletas prebióticas libres de gluten adicionadas con fructanos de Agave angustifolia Haw |
| title_sort |
harina de chayotextle como materia prima de galletas prebióticas libres de gluten adicionadas con fructanos de agave angustifolia haw |
| description |
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. |
| publisher |
Universidad de Sonora |
| publishDate |
2021 |
| url |
https://biotecnia.unison.mx/index.php/biotecnia/article/view/1350 |
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