Breadmaking Potential of Andean Roots and Tuber Starches from Ahipa ( Pachyrhizus ahipa ), Oca ( Oxalis tuberosa ), and Arracacha ( Arracacia xanthorrhiza )

Autores
Dini, Cecilia; Garzón, Raquel; Rosell, Cristina M.
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Aim is to explore the breadmaking potential for gluten-free goods of non-conventional starches from Andean crops ahipa, oca, and arracacha. Their characteristics and performance in breadmaking are compared with those of cassava, taken as a reference for conventional gluten-free root starch. Physicochemical properties of breads are studied along with the pasting and thermal properties, composition, and α-amylase hydrolysis of starches. Arracacha starch has the lowest amylose content (2.4%) and the highest water hydration (1.4 g g−1). Its batter shows adequate proofing, but the bread is highly adhesive, with dense crumb. Ahipa starch paste has the lowest peak, trough and final viscosities determined by rapid visco analyzer, and the highest hydrolysis rate (kRVA = 2.30 min−1). Its batter exhibits, along with oca, the highest volume increase during fermentation (193–197%), but structure collapses in the oven and no alveoli are observed in the crumb. Conversely, oca forms a crumb structure similar to cassava, but with higher cell density (131 alveoli cm−2), cohesiveness (0.95), and resilience (0.65) than the latter (71 alveoli cm−2, 0.88, and 0.45, respectively). Oca starch has lower pasting temperature (64 °C) and the starch paste has similar hydrolysis rate (kRVA = 1.92 min−1) compared to cassava (71.9 °C and 2.08 min−1, respectively), making it a suitable option for providing gluten-free yeast-leavened breads with improved technological properties and a comparable glycemic index.
Fil: Dini, Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Garzón, Raquel. Consejo Superior de Investigaciones Científicas; España
Fil: Rosell, Cristina M.. Consejo Superior de Investigaciones Científicas; España. University of Manitoba; Canadá
Materia
Amylose
Bread
DSC
Hydrolysis
Viscosity
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/247864
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/247864
network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Breadmaking Potential of Andean Roots and Tuber Starches from Ahipa ( Pachyrhizus ahipa ), Oca ( Oxalis tuberosa ), and Arracacha ( Arracacia xanthorrhiza )Dini, CeciliaGarzón, RaquelRosell, Cristina M.AmyloseBreadDSCHydrolysisViscosityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Aim is to explore the breadmaking potential for gluten-free goods of non-conventional starches from Andean crops ahipa, oca, and arracacha. Their characteristics and performance in breadmaking are compared with those of cassava, taken as a reference for conventional gluten-free root starch. Physicochemical properties of breads are studied along with the pasting and thermal properties, composition, and α-amylase hydrolysis of starches. Arracacha starch has the lowest amylose content (2.4%) and the highest water hydration (1.4 g g−1). Its batter shows adequate proofing, but the bread is highly adhesive, with dense crumb. Ahipa starch paste has the lowest peak, trough and final viscosities determined by rapid visco analyzer, and the highest hydrolysis rate (kRVA = 2.30 min−1). Its batter exhibits, along with oca, the highest volume increase during fermentation (193–197%), but structure collapses in the oven and no alveoli are observed in the crumb. Conversely, oca forms a crumb structure similar to cassava, but with higher cell density (131 alveoli cm−2), cohesiveness (0.95), and resilience (0.65) than the latter (71 alveoli cm−2, 0.88, and 0.45, respectively). Oca starch has lower pasting temperature (64 °C) and the starch paste has similar hydrolysis rate (kRVA = 1.92 min−1) compared to cassava (71.9 °C and 2.08 min−1, respectively), making it a suitable option for providing gluten-free yeast-leavened breads with improved technological properties and a comparable glycemic index.Fil: Dini, Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Garzón, Raquel. Consejo Superior de Investigaciones Científicas; EspañaFil: Rosell, Cristina M.. Consejo Superior de Investigaciones Científicas; España. University of Manitoba; CanadáWiley VCH Verlag2024-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/247864Dini, Cecilia; Garzón, Raquel; Rosell, Cristina M.; Breadmaking Potential of Andean Roots and Tuber Starches from Ahipa ( Pachyrhizus ahipa ), Oca ( Oxalis tuberosa ), and Arracacha ( Arracacia xanthorrhiza ); Wiley VCH Verlag; Starch/starke; s/n; 8-2024; 1-80038-9056CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1002/star.202400085info:eu-repo/semantics/altIdentifier/doi/10.1002/star.202400085info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:15:44Zoai:ri.conicet.gov.ar:11336/247864instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:15:44.793CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Breadmaking Potential of Andean Roots and Tuber Starches from Ahipa ( Pachyrhizus ahipa ), Oca ( Oxalis tuberosa ), and Arracacha ( Arracacia xanthorrhiza )
title Breadmaking Potential of Andean Roots and Tuber Starches from Ahipa ( Pachyrhizus ahipa ), Oca ( Oxalis tuberosa ), and Arracacha ( Arracacia xanthorrhiza )
spellingShingle Breadmaking Potential of Andean Roots and Tuber Starches from Ahipa ( Pachyrhizus ahipa ), Oca ( Oxalis tuberosa ), and Arracacha ( Arracacia xanthorrhiza )
Dini, Cecilia
Amylose
Bread
DSC
Hydrolysis
Viscosity
title_short Breadmaking Potential of Andean Roots and Tuber Starches from Ahipa ( Pachyrhizus ahipa ), Oca ( Oxalis tuberosa ), and Arracacha ( Arracacia xanthorrhiza )
title_full Breadmaking Potential of Andean Roots and Tuber Starches from Ahipa ( Pachyrhizus ahipa ), Oca ( Oxalis tuberosa ), and Arracacha ( Arracacia xanthorrhiza )
title_fullStr Breadmaking Potential of Andean Roots and Tuber Starches from Ahipa ( Pachyrhizus ahipa ), Oca ( Oxalis tuberosa ), and Arracacha ( Arracacia xanthorrhiza )
title_full_unstemmed Breadmaking Potential of Andean Roots and Tuber Starches from Ahipa ( Pachyrhizus ahipa ), Oca ( Oxalis tuberosa ), and Arracacha ( Arracacia xanthorrhiza )
title_sort Breadmaking Potential of Andean Roots and Tuber Starches from Ahipa ( Pachyrhizus ahipa ), Oca ( Oxalis tuberosa ), and Arracacha ( Arracacia xanthorrhiza )
dc.creator.none.fl_str_mv Dini, Cecilia
Garzón, Raquel
Rosell, Cristina M.
author Dini, Cecilia
author_facet Dini, Cecilia
Garzón, Raquel
Rosell, Cristina M.
author_role author
author2 Garzón, Raquel
Rosell, Cristina M.
author2_role author
author
dc.subject.none.fl_str_mv Amylose
Bread
DSC
Hydrolysis
Viscosity
topic Amylose
Bread
DSC
Hydrolysis
Viscosity
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Aim is to explore the breadmaking potential for gluten-free goods of non-conventional starches from Andean crops ahipa, oca, and arracacha. Their characteristics and performance in breadmaking are compared with those of cassava, taken as a reference for conventional gluten-free root starch. Physicochemical properties of breads are studied along with the pasting and thermal properties, composition, and α-amylase hydrolysis of starches. Arracacha starch has the lowest amylose content (2.4%) and the highest water hydration (1.4 g g−1). Its batter shows adequate proofing, but the bread is highly adhesive, with dense crumb. Ahipa starch paste has the lowest peak, trough and final viscosities determined by rapid visco analyzer, and the highest hydrolysis rate (kRVA = 2.30 min−1). Its batter exhibits, along with oca, the highest volume increase during fermentation (193–197%), but structure collapses in the oven and no alveoli are observed in the crumb. Conversely, oca forms a crumb structure similar to cassava, but with higher cell density (131 alveoli cm−2), cohesiveness (0.95), and resilience (0.65) than the latter (71 alveoli cm−2, 0.88, and 0.45, respectively). Oca starch has lower pasting temperature (64 °C) and the starch paste has similar hydrolysis rate (kRVA = 1.92 min−1) compared to cassava (71.9 °C and 2.08 min−1, respectively), making it a suitable option for providing gluten-free yeast-leavened breads with improved technological properties and a comparable glycemic index.
Fil: Dini, Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Garzón, Raquel. Consejo Superior de Investigaciones Científicas; España
Fil: Rosell, Cristina M.. Consejo Superior de Investigaciones Científicas; España. University of Manitoba; Canadá
description Aim is to explore the breadmaking potential for gluten-free goods of non-conventional starches from Andean crops ahipa, oca, and arracacha. Their characteristics and performance in breadmaking are compared with those of cassava, taken as a reference for conventional gluten-free root starch. Physicochemical properties of breads are studied along with the pasting and thermal properties, composition, and α-amylase hydrolysis of starches. Arracacha starch has the lowest amylose content (2.4%) and the highest water hydration (1.4 g g−1). Its batter shows adequate proofing, but the bread is highly adhesive, with dense crumb. Ahipa starch paste has the lowest peak, trough and final viscosities determined by rapid visco analyzer, and the highest hydrolysis rate (kRVA = 2.30 min−1). Its batter exhibits, along with oca, the highest volume increase during fermentation (193–197%), but structure collapses in the oven and no alveoli are observed in the crumb. Conversely, oca forms a crumb structure similar to cassava, but with higher cell density (131 alveoli cm−2), cohesiveness (0.95), and resilience (0.65) than the latter (71 alveoli cm−2, 0.88, and 0.45, respectively). Oca starch has lower pasting temperature (64 °C) and the starch paste has similar hydrolysis rate (kRVA = 1.92 min−1) compared to cassava (71.9 °C and 2.08 min−1, respectively), making it a suitable option for providing gluten-free yeast-leavened breads with improved technological properties and a comparable glycemic index.
publishDate 2024
dc.date.none.fl_str_mv 2024-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/247864
Dini, Cecilia; Garzón, Raquel; Rosell, Cristina M.; Breadmaking Potential of Andean Roots and Tuber Starches from Ahipa ( Pachyrhizus ahipa ), Oca ( Oxalis tuberosa ), and Arracacha ( Arracacia xanthorrhiza ); Wiley VCH Verlag; Starch/starke; s/n; 8-2024; 1-8
0038-9056
CONICET Digital
CONICET
url http://hdl.handle.net/11336/247864
identifier_str_mv Dini, Cecilia; Garzón, Raquel; Rosell, Cristina M.; Breadmaking Potential of Andean Roots and Tuber Starches from Ahipa ( Pachyrhizus ahipa ), Oca ( Oxalis tuberosa ), and Arracacha ( Arracacia xanthorrhiza ); Wiley VCH Verlag; Starch/starke; s/n; 8-2024; 1-8
0038-9056
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1002/star.202400085
info:eu-repo/semantics/altIdentifier/doi/10.1002/star.202400085
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley VCH Verlag
publisher.none.fl_str_mv Wiley VCH Verlag
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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