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
Año de publicación
2024
Idioma
inglés
Tipo de recurso
conjunto de datos
Estado
Descripción
Non-conventional materials can be used as sources for starches with different technological properties, offering opportunities for new applications. Starches from the Andean crops ahipa, oca and arracacha were evaluated as ingredients for the development of gluten-free breads and compared to cassava as reference of gluten-free root starch. Physicochemical properties of breads were studied along with the pasting, and thermal properties, composition, and digestibility of starches. Arracacha starch had the lowest amylose content (2.4%) and the highest hydration properties. Arracacha led a batter with adequate proofing, but the resultant bread was highly adhesive, with no aerated crumb. Ahipa starch paste had the lowest peak viscosity, trough and final viscosity determined by rapid visco analyzer, and the highest digestibility. The ahipa batter exhibited, along with oca, the highest volume increase during fermentation, but its structure collapsed in the oven and no alveolar structure was observed in the crumb. Conversely, oca formed a crumb structure like that of cassava bread, but with higher cell density, cohesiveness and resilience. Oca starch had lower pasting temperature and the starch paste had lower digestibility than cassava for which this starch could provide gluten free yeast-leavened breads with improved technological properties and lower 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. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
Fil: Garzón, Raquel. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
Fil: Rosell, Cristina. University of Manitoba; Canadá. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
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acceso restringido
Condiciones de uso
Datos sujetos al derecho de propiedad intelectual
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/232174
Acceder
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spelling Breadmaking potential of Andean roots and tuber starches from ahipa (Pachyrhizus ahipa), oca (Oxalis tuberosa) and arracacha (Arracacia xanthorrhiza)Dini, CeciliaGarzón, RaquelRosell, Cristinahttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Non-conventional materials can be used as sources for starches with different technological properties, offering opportunities for new applications. Starches from the Andean crops ahipa, oca and arracacha were evaluated as ingredients for the development of gluten-free breads and compared to cassava as reference of gluten-free root starch. Physicochemical properties of breads were studied along with the pasting, and thermal properties, composition, and digestibility of starches. Arracacha starch had the lowest amylose content (2.4%) and the highest hydration properties. Arracacha led a batter with adequate proofing, but the resultant bread was highly adhesive, with no aerated crumb. Ahipa starch paste had the lowest peak viscosity, trough and final viscosity determined by rapid visco analyzer, and the highest digestibility. The ahipa batter exhibited, along with oca, the highest volume increase during fermentation, but its structure collapsed in the oven and no alveolar structure was observed in the crumb. Conversely, oca formed a crumb structure like that of cassava bread, but with higher cell density, cohesiveness and resilience. Oca starch had lower pasting temperature and the starch paste had lower digestibility than cassava for which this starch could provide gluten free yeast-leavened breads with improved technological properties and lower 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. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; EspañaFil: Garzón, Raquel. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; EspañaFil: Rosell, Cristina. University of Manitoba; Canadá. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España2024info:ar-repo/semantics/conjuntoDeDatosv1.0info:eu-repo/semantics/dataSetapplication/vnd.openxmlformats-officedocument.spreadsheetml.sheetapplication/vnd.openxmlformats-officedocument.spreadsheetml.sheetapplication/vnd.openxmlformats-officedocument.spreadsheetml.sheethttp://hdl.handle.net/11336/232174Dini, Cecilia; Garzón, Raquel; Rosell, Cristina; (2024): Breadmaking potential of Andean roots and tuber starches from ahipa (Pachyrhizus ahipa), oca (Oxalis tuberosa) and arracacha (Arracacia xanthorrhiza). Consejo Nacional de Investigaciones Científicas y Técnicas. (dataset). http://hdl.handle.net/11336/232174CONICET DigitalCONICETenginfo:eu-repo/grantAgreement/Ministerio de Educacion/Programa BEC.ARinfo:eu-repo/grantAgreement/Consejo Superior de Investigaciones Científicas/Programa BEC.ARinfo:eu-repo/semantics/restrictedAccessDatos sujetos al derecho de propiedad intelectualreponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:18:27Zoai:ri.conicet.gov.ar:11336/232174instacron: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 10:18:27.63CONICET 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
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
author Dini, Cecilia
author_facet Dini, Cecilia
Garzón, Raquel
Rosell, Cristina
author_role author
author2 Garzón, Raquel
Rosell, Cristina
author2_role author
author
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Non-conventional materials can be used as sources for starches with different technological properties, offering opportunities for new applications. Starches from the Andean crops ahipa, oca and arracacha were evaluated as ingredients for the development of gluten-free breads and compared to cassava as reference of gluten-free root starch. Physicochemical properties of breads were studied along with the pasting, and thermal properties, composition, and digestibility of starches. Arracacha starch had the lowest amylose content (2.4%) and the highest hydration properties. Arracacha led a batter with adequate proofing, but the resultant bread was highly adhesive, with no aerated crumb. Ahipa starch paste had the lowest peak viscosity, trough and final viscosity determined by rapid visco analyzer, and the highest digestibility. The ahipa batter exhibited, along with oca, the highest volume increase during fermentation, but its structure collapsed in the oven and no alveolar structure was observed in the crumb. Conversely, oca formed a crumb structure like that of cassava bread, but with higher cell density, cohesiveness and resilience. Oca starch had lower pasting temperature and the starch paste had lower digestibility than cassava for which this starch could provide gluten free yeast-leavened breads with improved technological properties and lower 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. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
Fil: Garzón, Raquel. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
Fil: Rosell, Cristina. University of Manitoba; Canadá. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
description Non-conventional materials can be used as sources for starches with different technological properties, offering opportunities for new applications. Starches from the Andean crops ahipa, oca and arracacha were evaluated as ingredients for the development of gluten-free breads and compared to cassava as reference of gluten-free root starch. Physicochemical properties of breads were studied along with the pasting, and thermal properties, composition, and digestibility of starches. Arracacha starch had the lowest amylose content (2.4%) and the highest hydration properties. Arracacha led a batter with adequate proofing, but the resultant bread was highly adhesive, with no aerated crumb. Ahipa starch paste had the lowest peak viscosity, trough and final viscosity determined by rapid visco analyzer, and the highest digestibility. The ahipa batter exhibited, along with oca, the highest volume increase during fermentation, but its structure collapsed in the oven and no alveolar structure was observed in the crumb. Conversely, oca formed a crumb structure like that of cassava bread, but with higher cell density, cohesiveness and resilience. Oca starch had lower pasting temperature and the starch paste had lower digestibility than cassava for which this starch could provide gluten free yeast-leavened breads with improved technological properties and lower glycemic index.
publishDate 2024
dc.date.none.fl_str_mv 2024
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dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/232174
Dini, Cecilia; Garzón, Raquel; Rosell, Cristina; (2024): Breadmaking potential of Andean roots and tuber starches from ahipa (Pachyrhizus ahipa), oca (Oxalis tuberosa) and arracacha (Arracacia xanthorrhiza). Consejo Nacional de Investigaciones Científicas y Técnicas. (dataset). http://hdl.handle.net/11336/232174
CONICET Digital
CONICET
url http://hdl.handle.net/11336/232174
identifier_str_mv Dini, Cecilia; Garzón, Raquel; Rosell, Cristina; (2024): Breadmaking potential of Andean roots and tuber starches from ahipa (Pachyrhizus ahipa), oca (Oxalis tuberosa) and arracacha (Arracacia xanthorrhiza). Consejo Nacional de Investigaciones Científicas y Técnicas. (dataset). http://hdl.handle.net/11336/232174
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/Ministerio de Educacion/Programa BEC.AR
info:eu-repo/grantAgreement/Consejo Superior de Investigaciones Científicas/Programa BEC.AR
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