Efecto de la formulación sobre la calidad del pan sin gluten con plátano verde y Brosimum alicastrum
DOI:
https://doi.org/10.19136/era.a11n3.3986Palabras clave:
miga, concentrado proteico, calabaza, harina sin gluten, transglutaminasaResumen
El objetivo de este estudio fue evaluar diferentes niveles de ingredientes y tiempos de mezclado para elaborar pan sin gluten con buena calidad física. El pan sin gluten se elaboró con harina compuesta de plátano verde y B. alicastrum con diferente nivel de agua (entre 80 y 115 mL), enzima transglutaminasa (entre 0.10 y 1.5%), concentrado proteico de calabaza (entre 1.0 y 10.0%) y tiempo de mezclado (entre 1.0 y 10 min). Se encontró que la variación del nivel de cada ingrediente y el tiempo de mezclado tiene un efecto significativo sobre el volumen específico, el porcentaje de área de alvéolos y la densidad alveolar. Se obtuvo pan con buena calidad física (volumen específico 1.62 cm3 g-1, 1.40 alvéolos mm-2 y 23.98% área alveolar) a partir de 115 mL de agua, 0.5% de enzima, 2% de concentrado proteico y un tiempo de mezclado de 3 min.
Descargas
Referencias
Aguilar-Piloto G, Negrón-Diaz AC, Huchin VMM, Ramírez-Sucre MO, Delgadillo-Díaz M, Cuevas-Glory LF, Sauri-Duch E (2023) Ultrasound-assisted extraction (UAE) of phenolic compounds from Brosimum alicastrum fruit and their antioxidant capacity. Ecosistemas y Recursos Agropecuarios 10(NEIII): 3655. https://doi.org/10.19136/era.a10nNEIII.3655
Can-Cauich C, Sauri-Duch E, Cuevas-Glory L, Betancur-Ancona D, Ortiz-Vázquez E, Ríos-Soberanis C, Chel-Guerrero L, González-Aguilar G, Moo-Huchin V (2021) Physicochemical properties and stability of pumpkin seed oil as affected by different extraction methods and species. International Food Research Journal 28(1): 148-160. https://doi.org/10.47836/ifrj.28.1.15
Can-Cauich C, Sauri-Duch E, Moo-Huchin VM, Betancur-Ancona D, Cuevas-Glory LF (2019) Effect of extraction method and specie on the content of bioactive compounds and antioxidant activity of pumpkin oil from Yucatan, Mexico. Food Chemistry 285: 186-193. https://doi.org/10.1016/j.foodchem.2019.01.153
Cauvain SP (2007) Bread–the product. In: Cauvain SP, Young LS (eds) Technology of breadmaking. Springer. Boston, MA, USA. pp. 1-19. https://doi.org/10.1007/0-387-38565-7_1
Elgeti D, Jekle M, Becker T (2015) Strategies for the aeration of gluten-free bread–A review. Trends in Food Science & Technology 46(1): 75-84. https://doi.org/10.1016/j.tifs.2015.07.010
Gallagher E (2008) Formulation and nutritional aspects of gluten-free cereal products and infant foods. In: Arendt E, Dal Bello F (eds) Gluten-free cereal products and beverages. Elsevier. Amsterdam, The Netherlands. pp. 321-346. https://doi.org/10.1016/B978-0-12-373739-7.X5001-1
Gaspar ALC, de Góes-Favoni SP (2015) Action of microbial transglutaminase (MTGase) in the modification of food proteins: A review. Food Chemistry 171(15): 315-322. https://doi.org/10.1016/j.foodchem.2014.09.019
Genevois-Carolina E, de Escalada-Pla MF (2021) Soybean by-products and modified cassava starch for improving alveolar structure and quality characteristics of gluten-free bread. European Food Research and Technology 247: 1477-1488. https://doi.org/10.1007/s00217-021-03725-x
Hernández-Aguirre M, Islas-Hernández J, Sánchez-Pardo M, Rodríguez-Ambriz S, Osorio-Díaz P (2019) Response surface methodology for optimization of gluten-free bread made with unripe banana flour. Journal of Food Measurement and Characterization 13: 1652-1660. https://doi.org/10.1007/s11694-019-00082-y
Horstmann SW, Foschia M, Arendt EK (2017) Correlation analysis of protein quality characteristics with gluten-free bread properties. Food & function 8(7): 2465-2474. https://doi.org/10.1039/C7FO00415J
Jacinto G, Stieven A, Maciel MJ, Souza CFVd (2020) Effect of potato peel, pumpkin seed, and quinoa flours on sensory and chemical characteristics of gluten-free breads. Brazilian Journal of Food Technology 23. https://doi.org/10.1590/1981-6723.16919
Kolotylo V, Piwowarek K, Kieliszek M (2023) Microbiological transglutaminase: Biotechnological application in the food industry. Open Life Sciences 18(1): 20220737. https://doi.org/10.1515/biol-2022-0737
Maseko KH, Regnier T, Meiring B, Wokadala OC, Anyasi TA (2024) Musa species variation, production, and the application of its processed flour: A review. Scientia Horticulturae 325: 112688. https://doi.org/10.1016/j.scienta.2023.112688
Meybodi N, Mohammadifar M, Feizollahi E (2015) Gluten-free bread quality: A review of the improving factors. Journal of Food Quality & Hazards Control 2(3): 81-85.
Monteiro JS, Farage P, Zandonadi RP, Botelho RB, de Oliveira LdL, Raposo A, Shakeel F, Alshehri S, Mahdi WA, Araújo WM (2021) A systematic review on gluten-free bread formulations using specific volume as a quality indicator. Foods 10(3): 614. https://doi.org/10.3390/foods10030614
Moradi M, Bolandi M, Arabameri M, Karimi M, Baghaei H, Nahidi F, Eslami Kanafi M (2021) Semi‐volume gluten‐free bread: effect of guar gum, sodium caseinate and transglutaminase enzyme on the quality parameters. Journal of Food Measurement and Characterization 15: 2344-2351. https://doi.org/10.1007/s11694-021-00823-y
Myhrvold N, Migoya F (2017) Modernist bread. 1 st Edition. Editorial The Cooking Lab. Spain. 2500p.
Nguyen SN, Drawbridge P, Beta T (2023) Resistant starch in wheat‐, barley‐, rye‐, and oat‐based foods: A review. Starch‐Stärke 75(9-10): 2100251. https://doi.org/10.1002/star.202100251
Nunes MC, Fernandes I, Vasco I, Sousa I, Raymundo A (2020) Tetraselmis chuii as a sustainable and healthy ingredient to produce gluten-free bread: Impact on structure, colour and bioactivity. Foods 9(5): 579. https://doi.org/10.3390/foods9050579
O'Shea N, Arendt E, Gallagher E (2014) State of the art in gluten‐free research. Journal of Food Science 79(6): R1067-R1076. https://doi.org/10.1111/1750-3841.12479
Phongthai S, D’Amico S, Schoenlechner R, Rawdkuen S (2016) Comparative study of rice bran protein concentrate and egg albumin on gluten-free bread properties. Journal of Cereal Science 72: 38-45. https://doi.org/10.1016/j.jcs.2016.09.015
Ruiz-García JL, Villalobos-González A, Cetzal Ix W, López-Hernandez MB, Rangel-Fajardo MA, García-Sandoval JÁ (2020) Análisis proximal de accesiones de calabaza chihua en la Península de Yucatán. Revista mexicana de ciencias agrícolas 11(8): 1725-1736. https://doi.org/10.29312/remexca.v11i8.1931
Santamaria M, Garzon R, Rosell CM (2023) Gluten-free bakery products. In: Shewry P, Koksel H, Taylor JRN (eds) ICC Handbook of 21st century cereal science and technology. Elsevier. Amsterdam, The Netherlands. pp. 385-390. https://doi.org/10.1016/B978-0-323-95295-8.00012-5
Santos FG, Aguiar EV, Centeno ACL, Rosell CM, Capriles VD (2020) Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread. LWT-Food Science and Technology 134: 110025. https://doi.org/10.1016/j.lwt.2020.110025
Scheuer PM, Ferreira JAS, Mattioni B, Miranda MZd, Francisco Ad (2015) Optimization of image analysis techniques for quality assessment of whole-wheat breads made with fat replacer. Food Science and technology 35: 133-142. https://doi.org/10.1590/1678-457X.6560
Shevkani K, Singh N, Kaur A, Rana JC (2015) Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study. Food Hydrocolloids 43: 679-689. https://doi.org/10.1016/j.foodhyd.2014.07.024
Srirejeki S, Manuhara G, Amanto B, Atmaka W, Laksono P (2018) The effect of water volume and mixing time on physical properties of bread made from modified cassava starch-wheat composite flour. IOP Conference Series: Materials Science and Engineering 333(1): 012072. https://doi.org/10.1088/1757-899X/333/1/012072
Tomić J, Torbica A, Belović M (2020) Effect of non-gluten proteins and transglutaminase on dough rheological properties and quality of bread based on millet (Panicum miliaceum) flour. LWT-Food Science and Technology 118: 108852. https://doi.org/10.1016/j.lwt.2019.108852
Trujillo-Nava IJ, Negrete-Hernández J, García-Arrazola R, Dávila Ú, Gimeno M (2023) Characterization of the ramon tree seed (Brosimum alicastrum Swartz.) as a potential food source. Agrociencia 57(7): 1-16. https://doi.org/10.47163/agrociencia.v57i7.2771
Utarova N, Kakimov M, Gajdzik B, Wolniak R, Nurtayeva A, Yeraliyeva S, Bembenek M (2024) Development of gluten-free bread production technology with enhanced nutritional value in the context of Kazakhstan. Foods 13(2): 271. https://doi.org/10.3390/foods13020271
Villanueva M, Abebe W, Collar C, Ronda F (2021) Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality. LWT-Food Science and Technology 135: 110065. https://doi.org/10.1016/j.lwt.2020.110065
Vinayashree S, Vasu P (2021) Biochemical, nutritional and functional properties of protein isolate and fractions from pumpkin (Cucurbita moschata var. Kashi Harit) seeds. Food Chemistry 340(15): 128177. https://doi.org/10.1016/j.foodchem.2020.128177
Waziiroh E, Bender D, Jäger H, Schönlechner R (2023) Ohmic baking of gluten‐free bread: role of non‐gluten protein on GF bread structure and properties. International Journal of Food Science & Technology 58(2): 595-609. https://doi.org/10.1111/ijfs.16206
Xie X, Cai K, Yuan Z, Shang L, Deng L (2022) Effect of mealworm powder substitution on the properties of high-gluten wheat dough and bread based on different baking methods. Foods 11(24): 4057. https://doi.org/10.3390/foods11244057
Ziobro R, Juszczak L, Witczak M, Korus J (2016) Non-gluten proteins as structure forming agents in gluten free bread. Journal of Food Science and Technology 53: 571-580. https://doi.org/10.1007/s13197-015-2043-5
Ziobro R, Witczak T, Juszczak L, Korus J (2013) Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic. Food Hydrocolloids 32(2): 213-220. https://doi.org/10.1016/j.foodhyd.2013.01.006
Descargas
Publicado
Número
Sección
Licencia
Derechos de autor 2024 Ecosistemas y Recursos Agropecuarios
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-CompartirIgual 4.0.
1. Política propuesta para revistas de acceso abierto
Los autores/as que publiquen en esta revista aceptan las siguientes condiciones:
1. Los autores/as conservan los derechos de autor y ceden a la revista el derecho de la primera publicación, con el trabajo registrado con la licencia internacional Creative Commons Reconocimiento-No comercial-Compartir igual 4.0 .de atribución de Creative Commons, que permite a terceros utilizar lo publicado siempre que mencionen la autoría del trabajo y a la primera publicación en esta revista.
2. Los autores/as pueden realizar otros acuerdos contractuales independientes y adicionales para la distribución no exclusiva de la versión del artículo publicado en esta revista (p. ej., incluirlo en un repositorio institucional o publicarlo en un libro) siempre que indiquen claramente que el trabajo se publicó por primera vez en esta revista.
3. Se permite y recomienda a los autores/as a publicar su trabajo en Internet (por ejemplo en páginas institucionales o personales) antes y durante el proceso de revisión y publicación, ya que puede conducir a intercambios productivos y a una mayor y más rápida difusión del trabajo publicado (vea The Effect of Open Access).
Este trabajo está sujeto a una licencia internacional Creative Commons Reconocimiento-No comercial-Compartir igual 4.0 .
