Effect of the addition of oat resistant starch type 3 on the viscoelastic properties of the dough and its influence on the quality of cookies: Oat resistant starch type 3
Resistant starch type 3 (RS3) was obtained by the autoclaving process using oatmeal. The RS3 was added at different concentrations (0, 5, 10, 15 and 20 %, w/w) in a dough for the production of cookies. The rheological and textural properties of the RS3 doughs were analyzed by viscoelastic tests and...
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Universidad de Sonora
2023
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Monter Miranda, José Gabriel Zamudio Flores, Paul Baruk Espino Díaz, Miguel Tirado Gallegos, Juan Manuel Rendón Villalobos, J Rodolfo Hernández Centeno, Francisco Hernández González, María López De la Peña, Haydeé Yajaira Vela Gutiérrez, Gilber Salgado Delgado, René Ortega Ortega, Adalberto |
| spellingShingle |
Monter Miranda, José Gabriel Zamudio Flores, Paul Baruk Espino Díaz, Miguel Tirado Gallegos, Juan Manuel Rendón Villalobos, J Rodolfo Hernández Centeno, Francisco Hernández González, María López De la Peña, Haydeé Yajaira Vela Gutiérrez, Gilber Salgado Delgado, René Ortega Ortega, Adalberto Effect of the addition of oat resistant starch type 3 on the viscoelastic properties of the dough and its influence on the quality of cookies: Oat resistant starch type 3 |
| author_facet |
Monter Miranda, José Gabriel Zamudio Flores, Paul Baruk Espino Díaz, Miguel Tirado Gallegos, Juan Manuel Rendón Villalobos, J Rodolfo Hernández Centeno, Francisco Hernández González, María López De la Peña, Haydeé Yajaira Vela Gutiérrez, Gilber Salgado Delgado, René Ortega Ortega, Adalberto |
| author_sort |
Monter Miranda, José Gabriel |
| title |
Effect of the addition of oat resistant starch type 3 on the viscoelastic properties of the dough and its influence on the quality of cookies: Oat resistant starch type 3 |
| title_short |
Effect of the addition of oat resistant starch type 3 on the viscoelastic properties of the dough and its influence on the quality of cookies: Oat resistant starch type 3 |
| title_full |
Effect of the addition of oat resistant starch type 3 on the viscoelastic properties of the dough and its influence on the quality of cookies: Oat resistant starch type 3 |
| title_fullStr |
Effect of the addition of oat resistant starch type 3 on the viscoelastic properties of the dough and its influence on the quality of cookies: Oat resistant starch type 3 |
| title_full_unstemmed |
Effect of the addition of oat resistant starch type 3 on the viscoelastic properties of the dough and its influence on the quality of cookies: Oat resistant starch type 3 |
| title_sort |
effect of the addition of oat resistant starch type 3 on the viscoelastic properties of the dough and its influence on the quality of cookies: oat resistant starch type 3 |
| description |
Resistant starch type 3 (RS3) was obtained by the autoclaving process using oatmeal. The RS3 was added at different concentrations (0, 5, 10, 15 and 20 %, w/w) in a dough for the production of cookies. The rheological and textural properties of the RS3 doughs were analyzed by viscoelastic tests and texture profile analysis (TPA), respectively. The quality of the cookies was determined by sensory analysis and the evaluation of hardness and color. The TPA showed a significant increase (p < 0.05) in the variables of fracturability, hardness, adhesiveness and rubberiness. The incorporation of RS3 increased the elastic (G´) and viscous (G´´) modulus compared to the control mass. All treatments presented an elastic behavior (G´> G´´). The hardness in the cookies increased (p < 0.05) with the concentration of RS3, with values ranging from ≈ 8 N (control) to 20 N (RS20 %). The sensory tests did not show significant differences between the control cookie and the cookie that presented the highest amount of RS3; the latter being the most preferred. The addition of RS3 in the dough caused significant functional and textural changes that positively affected the quality attributes of the cookies. |
| publisher |
Universidad de Sonora |
| publishDate |
2023 |
| url |
https://biotecnia.unison.mx/index.php/biotecnia/article/view/1854 |
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1781317593679790080 |
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biotecnia-article-18542023-06-22T17:10:31Z Effect of the addition of oat resistant starch type 3 on the viscoelastic properties of the dough and its influence on the quality of cookies: Oat resistant starch type 3 Efecto de la adición de almidón resistente tipo 3 de avena en las propiedades viscoelásticas de la masa y su influencia sobre la calidad de galletas: Almidón resistente tipo 3 de avena Monter Miranda, José Gabriel Zamudio Flores, Paul Baruk Espino Díaz, Miguel Tirado Gallegos, Juan Manuel Rendón Villalobos, J Rodolfo Hernández Centeno, Francisco Hernández González, María López De la Peña, Haydeé Yajaira Vela Gutiérrez, Gilber Salgado Delgado, René Ortega Ortega, Adalberto Almidón resistente Propiedades viscoelásticas Análisis de Perfil de Textura Evaluación sensorial Resistant starch Viscoelastic properties Texture Profile Analysis Sensory evaluation Resistant starch type 3 (RS3) was obtained by the autoclaving process using oatmeal. The RS3 was added at different concentrations (0, 5, 10, 15 and 20 %, w/w) in a dough for the production of cookies. The rheological and textural properties of the RS3 doughs were analyzed by viscoelastic tests and texture profile analysis (TPA), respectively. The quality of the cookies was determined by sensory analysis and the evaluation of hardness and color. The TPA showed a significant increase (p < 0.05) in the variables of fracturability, hardness, adhesiveness and rubberiness. The incorporation of RS3 increased the elastic (G´) and viscous (G´´) modulus compared to the control mass. All treatments presented an elastic behavior (G´> G´´). The hardness in the cookies increased (p < 0.05) with the concentration of RS3, with values ranging from ≈ 8 N (control) to 20 N (RS20 %). The sensory tests did not show significant differences between the control cookie and the cookie that presented the highest amount of RS3; the latter being the most preferred. The addition of RS3 in the dough caused significant functional and textural changes that positively affected the quality attributes of the cookies. Se obtuvo almidón resistente tipo 3 (AR3) por el proceso de autoclaveado utilizando harina de avena. El AR3 se adicionó a diferentes concentraciones (0, 5, 10, 15 y 20 %, p/p) en una masa para la elaboración de galletas. Las propiedades reológicas y de textura de las masas con AR3 se analizaron por pruebas viscoelásticas y análisis de perfil de textura (APT), respectivamente. La calidad de las galletas se determinó mediante un análisis sensorial y la evaluación de dureza y color. El APT evidenció un incremento significativo (p < 0.05) en las variables de fracturabilidad, dureza, adhesividad y gomosidad. La incorporación de AR3 incrementó el módulo elástico (G´) y viscoso (G´´) en comparación con la masa control. Todos los tratamientos presentaron un comportamiento elástico (G´> G´´). La dureza en las galletas incrementó (p < 0.05) con la concentración de AR3, con valores que oscilaron desde ≈ 8 N (control) hasta 20 N (AR20 %). Las pruebas sensoriales no mostraron diferencias significativas entre la galleta control y la galleta que presentó la mayor cantidad de AR3; siendo esta última la de mayor preferencia. La adición de AR3 en la masa provocó cambios funcionales y de textura significativos que afectaron positivamente los atributos de calidad de las galletas. Universidad de Sonora 2023-04-20 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf text/html text/xml https://biotecnia.unison.mx/index.php/biotecnia/article/view/1854 10.18633/biotecnia.v25i2.1854 Biotecnia; Vol. 25 No. 2 (2023): May - August; 30 - 43 Biotecnia; Vol. 25 Núm. 2 (2023): Mayo - Agosto; 30 - 43 1665-1456 1665-1456 spa https://biotecnia.unison.mx/index.php/biotecnia/article/view/1854/774 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1854/864 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1854/874 Derechos de autor 2023 https://creativecommons.org/licenses/by-nc-sa/4.0 |
