Novel application of a food ingredient based on soybean extruded-expelled meal containing probiotics for improving gluten-free bread quality

Autores
Castellanos Fuentes, Adriana Patricia; Genevois, Carolina Elizabeth; Flores, Silvia Karina; de Escalada Pla, Marina Francisca
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
There is an increasing demand of alternatives to improve the nutritional and quality profiles of gluten-free bread and to profit nutrients from vegetable by-products. The effect of food ingredients based on soy by-products containing Lacticaseibacillus casei (ATCC 393™), and iron sulphate salt addition on the physical, textural and nutritional properties of a gluten-free bread formulation was studied. The system containing both, the food ingredient and the iron salt, showed the lowest pH (5.62 ± 0.01) and the highest specific volume (SV) (2.3 ± 0.2) cm3 g−1. In addition, a darker crumb (L* = 66.2 ± 0.6), higher aerated crumb area (110 ± 6) mm2 and iron bioaccessibility (85 ± 5) % were obtained compared with systems without this addition, while no effect was observed on the texture nor moisture. The acid lactic fermentation along with iron salt addition, improved SV, crumb colour and aeration as well as a nutritional profile of gluten-free bread. These results improve gluten-free bread quality and add value to soy by-products.
Fil: Castellanos Fuentes, Adriana Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Genevois, Carolina Elizabeth. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Materia
GLUTEN-FREE BREAD
PROBIOTICS
QUALITY IMPROVEMENT
SOYBEAN BY-PRODUCTS
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:11336/228742
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/228742
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Novel application of a food ingredient based on soybean extruded-expelled meal containing probiotics for improving gluten-free bread qualityCastellanos Fuentes, Adriana PatriciaGenevois, Carolina ElizabethFlores, Silvia Karinade Escalada Pla, Marina FranciscaGLUTEN-FREE BREADPROBIOTICSQUALITY IMPROVEMENTSOYBEAN BY-PRODUCTShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2https://purl.org/becyt/ford/3.3https://purl.org/becyt/ford/3There is an increasing demand of alternatives to improve the nutritional and quality profiles of gluten-free bread and to profit nutrients from vegetable by-products. The effect of food ingredients based on soy by-products containing Lacticaseibacillus casei (ATCC 393™), and iron sulphate salt addition on the physical, textural and nutritional properties of a gluten-free bread formulation was studied. The system containing both, the food ingredient and the iron salt, showed the lowest pH (5.62 ± 0.01) and the highest specific volume (SV) (2.3 ± 0.2) cm3 g−1. In addition, a darker crumb (L* = 66.2 ± 0.6), higher aerated crumb area (110 ± 6) mm2 and iron bioaccessibility (85 ± 5) % were obtained compared with systems without this addition, while no effect was observed on the texture nor moisture. The acid lactic fermentation along with iron salt addition, improved SV, crumb colour and aeration as well as a nutritional profile of gluten-free bread. These results improve gluten-free bread quality and add value to soy by-products.Fil: Castellanos Fuentes, Adriana Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Genevois, Carolina Elizabeth. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; ArgentinaFil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaWiley Blackwell Publishing, Inc2023-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/228742Castellanos Fuentes, Adriana Patricia; Genevois, Carolina Elizabeth; Flores, Silvia Karina; de Escalada Pla, Marina Francisca; Novel application of a food ingredient based on soybean extruded-expelled meal containing probiotics for improving gluten-free bread quality; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 58; 12; 9-2023; 6855-68610950-5423CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.16727info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.16727info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:22:04Zoai:ri.conicet.gov.ar:11336/228742instacron: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:34982025-10-15 14:22:04.295CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Novel application of a food ingredient based on soybean extruded-expelled meal containing probiotics for improving gluten-free bread quality
title Novel application of a food ingredient based on soybean extruded-expelled meal containing probiotics for improving gluten-free bread quality
spellingShingle Novel application of a food ingredient based on soybean extruded-expelled meal containing probiotics for improving gluten-free bread quality
Castellanos Fuentes, Adriana Patricia
GLUTEN-FREE BREAD
PROBIOTICS
QUALITY IMPROVEMENT
SOYBEAN BY-PRODUCTS
title_short Novel application of a food ingredient based on soybean extruded-expelled meal containing probiotics for improving gluten-free bread quality
title_full Novel application of a food ingredient based on soybean extruded-expelled meal containing probiotics for improving gluten-free bread quality
title_fullStr Novel application of a food ingredient based on soybean extruded-expelled meal containing probiotics for improving gluten-free bread quality
title_full_unstemmed Novel application of a food ingredient based on soybean extruded-expelled meal containing probiotics for improving gluten-free bread quality
title_sort Novel application of a food ingredient based on soybean extruded-expelled meal containing probiotics for improving gluten-free bread quality
dc.creator.none.fl_str_mv Castellanos Fuentes, Adriana Patricia
Genevois, Carolina Elizabeth
Flores, Silvia Karina
de Escalada Pla, Marina Francisca
author Castellanos Fuentes, Adriana Patricia
author_facet Castellanos Fuentes, Adriana Patricia
Genevois, Carolina Elizabeth
Flores, Silvia Karina
de Escalada Pla, Marina Francisca
author_role author
author2 Genevois, Carolina Elizabeth
Flores, Silvia Karina
de Escalada Pla, Marina Francisca
author2_role author
author
author
dc.subject.none.fl_str_mv GLUTEN-FREE BREAD
PROBIOTICS
QUALITY IMPROVEMENT
SOYBEAN BY-PRODUCTS
topic GLUTEN-FREE BREAD
PROBIOTICS
QUALITY IMPROVEMENT
SOYBEAN BY-PRODUCTS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/3.3
https://purl.org/becyt/ford/3
dc.description.none.fl_txt_mv There is an increasing demand of alternatives to improve the nutritional and quality profiles of gluten-free bread and to profit nutrients from vegetable by-products. The effect of food ingredients based on soy by-products containing Lacticaseibacillus casei (ATCC 393™), and iron sulphate salt addition on the physical, textural and nutritional properties of a gluten-free bread formulation was studied. The system containing both, the food ingredient and the iron salt, showed the lowest pH (5.62 ± 0.01) and the highest specific volume (SV) (2.3 ± 0.2) cm3 g−1. In addition, a darker crumb (L* = 66.2 ± 0.6), higher aerated crumb area (110 ± 6) mm2 and iron bioaccessibility (85 ± 5) % were obtained compared with systems without this addition, while no effect was observed on the texture nor moisture. The acid lactic fermentation along with iron salt addition, improved SV, crumb colour and aeration as well as a nutritional profile of gluten-free bread. These results improve gluten-free bread quality and add value to soy by-products.
Fil: Castellanos Fuentes, Adriana Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Genevois, Carolina Elizabeth. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
description There is an increasing demand of alternatives to improve the nutritional and quality profiles of gluten-free bread and to profit nutrients from vegetable by-products. The effect of food ingredients based on soy by-products containing Lacticaseibacillus casei (ATCC 393™), and iron sulphate salt addition on the physical, textural and nutritional properties of a gluten-free bread formulation was studied. The system containing both, the food ingredient and the iron salt, showed the lowest pH (5.62 ± 0.01) and the highest specific volume (SV) (2.3 ± 0.2) cm3 g−1. In addition, a darker crumb (L* = 66.2 ± 0.6), higher aerated crumb area (110 ± 6) mm2 and iron bioaccessibility (85 ± 5) % were obtained compared with systems without this addition, while no effect was observed on the texture nor moisture. The acid lactic fermentation along with iron salt addition, improved SV, crumb colour and aeration as well as a nutritional profile of gluten-free bread. These results improve gluten-free bread quality and add value to soy by-products.
publishDate 2023
dc.date.none.fl_str_mv 2023-09
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/11336/228742
Castellanos Fuentes, Adriana Patricia; Genevois, Carolina Elizabeth; Flores, Silvia Karina; de Escalada Pla, Marina Francisca; Novel application of a food ingredient based on soybean extruded-expelled meal containing probiotics for improving gluten-free bread quality; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 58; 12; 9-2023; 6855-6861
0950-5423
CONICET Digital
CONICET
url http://hdl.handle.net/11336/228742
identifier_str_mv Castellanos Fuentes, Adriana Patricia; Genevois, Carolina Elizabeth; Flores, Silvia Karina; de Escalada Pla, Marina Francisca; Novel application of a food ingredient based on soybean extruded-expelled meal containing probiotics for improving gluten-free bread quality; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 58; 12; 9-2023; 6855-6861
0950-5423
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://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.16727
info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.16727
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 Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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 13.22299

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