Cacay seed cake flour and papaya dietary fiber concentrates as nutritional supplement and quality improvers for gluten-free breads

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY
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Abstract

In order to verify the nutritional and quality properties of gluten-free breads supplemented with flour from cacay seed cake (CF), a mixing design was used, in which part of the rice (R) was replaced with CF and dietary fiber concentrates (DFC) from papaya pulp and peel. The results showed that supplementation of the formulations with CF and DFC produced an increase in the gel strength parameter (S) of the batter before baking, with respect to that of a control formulation (542 vs. 3.1 Pa.sn, respectively). It was also found that there was an improvement in the specific volume (1.598 vs. 1.32 cm3/g), crumb pore diameter (3.4 vs. 2.2 mm), protein content (10.5 vs. 2.6 g/100 g) and total dietary fiber (9.9 vs. 1.2 g/100 g) of the supplement breads (SB) over the control breads (CB). The results of the creep and recovery test parameters, performed on the bread crumb, showed a greater elastic response in the SB, evidenced by a greater recovery of the crumb structure. It is concluded that CF and DFC as ingredients improve the nutritional content of gluten-free baked goods and also that the improvements in specific volume and pore size would be related to dietary fiber.

卡卡依籽饼粉和木瓜膳食纤维浓缩物作为无筋面包的营养补充剂和品质改良剂
为了验证添加了可可籽饼面粉(CF)的无麸质面包的营养和质量特性,采用了混合设计,用木瓜果肉和果皮中的 CF 和膳食纤维浓缩物(DFC)替代了部分大米(R)。结果表明,与对照配方相比,在配方中添加 CF 和 DFC 能提高面糊在烘烤前的凝胶强度参数(S)(分别为 542 Pa.sn 和 3.1 Pa.sn)。研究还发现,与对照面包(CB)相比,补充面包(SB)的比容(1.598 对 1.32 立方厘米/克)、面包屑孔径(3.4 对 2.2 毫米)、蛋白质含量(10.5 对 2.6 克/100 克)和总膳食纤维(9.9 对 1.2 克/100 克)都有所提高。对面包屑进行的蠕变和恢复测试参数结果表明,补充剂面包的弹性反应更大,表现为面包屑结构的恢复能力更强。结论是,CF 和 DFC 作为配料可提高无麸质烘焙食品的营养成分,而且比容和孔径的改善与膳食纤维有关。
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来源期刊
NFS Journal
NFS Journal Agricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍: The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production
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