Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies

Autores
Paesani, Candela; Bravo Núñez, Ángela; Gómez, Manuel
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A gluten-free diet is usually lacking in dietary fibre and minerals present in the bran and germ of grains. The aim of this work was to study the effects of different extrusion processes of whole grain maize flours (to avoid early rancidity development of the flours) in gluten-free cookies. Particle size and hydration capacity of the flours, rheology of the doughs, physicochemical characteristics, fibre content and sensorial analysis of the cookies were evaluated. The presence of whole-grain flours increased the particle size and the water absorption values. The elastic and viscoelastic modulus of the doughs decreased, allowing a greater expansion of the cookies in the oven, resulting in cookies with a higher spread ratio (reaching values of up to 12.2) and a lower hardness (decreasing in all cases more than 25% in relation to the Control). Cookies prepared with whole grain flours presented higher values of dietary fibre (< 8.4g/100g of lipid free cookie) and had a good acceptability. The extrusion of whole-grain maize flour has a positive impact on both in the shelf life of the flour (slower rancidity development) and in cookie quality.
Fil: Paesani, Candela. Universidad de Valladolid; España. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Bravo Núñez, Ángela. Universidad de Valladolid; España
Fil: Gómez, Manuel. Universidad de Valladolid; España
Materia
COOKIE QUALITY
DIETARY FIBER
FLOUR EXTRUSION
GLUTEN-FREE BAKERY 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:11336/144598
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookiesPaesani, CandelaBravo Núñez, ÁngelaGómez, ManuelCOOKIE QUALITYDIETARY FIBERFLOUR EXTRUSIONGLUTEN-FREE BAKERY PRODUCTShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2A gluten-free diet is usually lacking in dietary fibre and minerals present in the bran and germ of grains. The aim of this work was to study the effects of different extrusion processes of whole grain maize flours (to avoid early rancidity development of the flours) in gluten-free cookies. Particle size and hydration capacity of the flours, rheology of the doughs, physicochemical characteristics, fibre content and sensorial analysis of the cookies were evaluated. The presence of whole-grain flours increased the particle size and the water absorption values. The elastic and viscoelastic modulus of the doughs decreased, allowing a greater expansion of the cookies in the oven, resulting in cookies with a higher spread ratio (reaching values of up to 12.2) and a lower hardness (decreasing in all cases more than 25% in relation to the Control). Cookies prepared with whole grain flours presented higher values of dietary fibre (< 8.4g/100g of lipid free cookie) and had a good acceptability. The extrusion of whole-grain maize flour has a positive impact on both in the shelf life of the flour (slower rancidity development) and in cookie quality.Fil: Paesani, Candela. Universidad de Valladolid; España. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Bravo Núñez, Ángela. Universidad de Valladolid; EspañaFil: Gómez, Manuel. Universidad de Valladolid; EspañaElsevier Science2020-10-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/144598Paesani, Candela; Bravo Núñez, Ángela; Gómez, Manuel; Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies; Elsevier Science; LWT - Food Science and Technology; 132; 25-10-2020; 1-60023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0023643820309208info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2020.109931info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:35:55Zoai:ri.conicet.gov.ar:11336/144598instacron: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 09:35:55.944CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies
title Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies
spellingShingle Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies
Paesani, Candela
COOKIE QUALITY
DIETARY FIBER
FLOUR EXTRUSION
GLUTEN-FREE BAKERY PRODUCTS
title_short Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies
title_full Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies
title_fullStr Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies
title_full_unstemmed Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies
title_sort Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies
dc.creator.none.fl_str_mv Paesani, Candela
Bravo Núñez, Ángela
Gómez, Manuel
author Paesani, Candela
author_facet Paesani, Candela
Bravo Núñez, Ángela
Gómez, Manuel
author_role author
author2 Bravo Núñez, Ángela
Gómez, Manuel
author2_role author
author
dc.subject.none.fl_str_mv COOKIE QUALITY
DIETARY FIBER
FLOUR EXTRUSION
GLUTEN-FREE BAKERY PRODUCTS
topic COOKIE QUALITY
DIETARY FIBER
FLOUR EXTRUSION
GLUTEN-FREE BAKERY PRODUCTS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv A gluten-free diet is usually lacking in dietary fibre and minerals present in the bran and germ of grains. The aim of this work was to study the effects of different extrusion processes of whole grain maize flours (to avoid early rancidity development of the flours) in gluten-free cookies. Particle size and hydration capacity of the flours, rheology of the doughs, physicochemical characteristics, fibre content and sensorial analysis of the cookies were evaluated. The presence of whole-grain flours increased the particle size and the water absorption values. The elastic and viscoelastic modulus of the doughs decreased, allowing a greater expansion of the cookies in the oven, resulting in cookies with a higher spread ratio (reaching values of up to 12.2) and a lower hardness (decreasing in all cases more than 25% in relation to the Control). Cookies prepared with whole grain flours presented higher values of dietary fibre (< 8.4g/100g of lipid free cookie) and had a good acceptability. The extrusion of whole-grain maize flour has a positive impact on both in the shelf life of the flour (slower rancidity development) and in cookie quality.
Fil: Paesani, Candela. Universidad de Valladolid; España. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Bravo Núñez, Ángela. Universidad de Valladolid; España
Fil: Gómez, Manuel. Universidad de Valladolid; España
description A gluten-free diet is usually lacking in dietary fibre and minerals present in the bran and germ of grains. The aim of this work was to study the effects of different extrusion processes of whole grain maize flours (to avoid early rancidity development of the flours) in gluten-free cookies. Particle size and hydration capacity of the flours, rheology of the doughs, physicochemical characteristics, fibre content and sensorial analysis of the cookies were evaluated. The presence of whole-grain flours increased the particle size and the water absorption values. The elastic and viscoelastic modulus of the doughs decreased, allowing a greater expansion of the cookies in the oven, resulting in cookies with a higher spread ratio (reaching values of up to 12.2) and a lower hardness (decreasing in all cases more than 25% in relation to the Control). Cookies prepared with whole grain flours presented higher values of dietary fibre (< 8.4g/100g of lipid free cookie) and had a good acceptability. The extrusion of whole-grain maize flour has a positive impact on both in the shelf life of the flour (slower rancidity development) and in cookie quality.
publishDate 2020
dc.date.none.fl_str_mv 2020-10-25
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/11336/144598
Paesani, Candela; Bravo Núñez, Ángela; Gómez, Manuel; Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies; Elsevier Science; LWT - Food Science and Technology; 132; 25-10-2020; 1-6
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/144598
identifier_str_mv Paesani, Candela; Bravo Núñez, Ángela; Gómez, Manuel; Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies; Elsevier Science; LWT - Food Science and Technology; 132; 25-10-2020; 1-6
0023-6438
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://linkinghub.elsevier.com/retrieve/pii/S0023643820309208
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2020.109931
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 Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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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