Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality

Autores
Marchetti, Lucas; Califano, Alicia Noemi; Andres, Silvina Cecilia
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of the present work was to evaluate the effect of replacing up to 40 g/100 g wheat flour by pecan nut expeller meal on baking quality of a typical muffin formulation. Baked samples were subjected to several assays: yield, height of the specimen, color, crumb moisture, texture (TPA), microstructure by image analysis. Replacement of 30 g/100 g of wheat flour by expeller significantly height of the product. Also hardness was greatly reduced (52.4%) when 30 g/100 g of PEM was included. The addition of PEM lead to a darker crumb, the browning index was 38% higher when 40 g/100 g of wheat flour was replaced by expeller. Muffins showed a very good sensorial acceptance, scoring 7.9 into a 9-point hedonic scale. Thus a by-product from pecan oil industry was successfully employed in muffins, adding value, and broadening its potential applications in other bakery products, resulting in economic benefits.
Fil: Marchetti, Lucas. 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: Califano, Alicia Noemi. 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: Andres, Silvina 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
Materia
By-product
Press-cake
Image analysis
Sensorial analysis
Texture
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/86405
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/86405
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins qualityMarchetti, LucasCalifano, Alicia NoemiAndres, Silvina CeciliaBy-productPress-cakeImage analysisSensorial analysisTexturehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective of the present work was to evaluate the effect of replacing up to 40 g/100 g wheat flour by pecan nut expeller meal on baking quality of a typical muffin formulation. Baked samples were subjected to several assays: yield, height of the specimen, color, crumb moisture, texture (TPA), microstructure by image analysis. Replacement of 30 g/100 g of wheat flour by expeller significantly height of the product. Also hardness was greatly reduced (52.4%) when 30 g/100 g of PEM was included. The addition of PEM lead to a darker crumb, the browning index was 38% higher when 40 g/100 g of wheat flour was replaced by expeller. Muffins showed a very good sensorial acceptance, scoring 7.9 into a 9-point hedonic scale. Thus a by-product from pecan oil industry was successfully employed in muffins, adding value, and broadening its potential applications in other bakery products, resulting in economic benefits.Fil: Marchetti, Lucas. 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: Califano, Alicia Noemi. 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: Andres, Silvina 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; ArgentinaElsevier Science2018-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/86405Marchetti, Lucas; Califano, Alicia Noemi; Andres, Silvina Cecilia; Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality; Elsevier Science; LWT - Food Science and Technology; 95; 9-2018; 85-910023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2018.04.050info:eu-repo/semantics/altIdentifier/url/http://linkinghub.elsevier.com/retrieve/pii/S0023643818303566info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:52:58Zoai:ri.conicet.gov.ar:11336/86405instacron: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 09:52:58.972CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality
title Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality
spellingShingle Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality
Marchetti, Lucas
By-product
Press-cake
Image analysis
Sensorial analysis
Texture
title_short Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality
title_full Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality
title_fullStr Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality
title_full_unstemmed Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality
title_sort Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality
dc.creator.none.fl_str_mv Marchetti, Lucas
Califano, Alicia Noemi
Andres, Silvina Cecilia
author Marchetti, Lucas
author_facet Marchetti, Lucas
Califano, Alicia Noemi
Andres, Silvina Cecilia
author_role author
author2 Califano, Alicia Noemi
Andres, Silvina Cecilia
author2_role author
author
dc.subject.none.fl_str_mv By-product
Press-cake
Image analysis
Sensorial analysis
Texture
topic By-product
Press-cake
Image analysis
Sensorial analysis
Texture
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objective of the present work was to evaluate the effect of replacing up to 40 g/100 g wheat flour by pecan nut expeller meal on baking quality of a typical muffin formulation. Baked samples were subjected to several assays: yield, height of the specimen, color, crumb moisture, texture (TPA), microstructure by image analysis. Replacement of 30 g/100 g of wheat flour by expeller significantly height of the product. Also hardness was greatly reduced (52.4%) when 30 g/100 g of PEM was included. The addition of PEM lead to a darker crumb, the browning index was 38% higher when 40 g/100 g of wheat flour was replaced by expeller. Muffins showed a very good sensorial acceptance, scoring 7.9 into a 9-point hedonic scale. Thus a by-product from pecan oil industry was successfully employed in muffins, adding value, and broadening its potential applications in other bakery products, resulting in economic benefits.
Fil: Marchetti, Lucas. 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: Califano, Alicia Noemi. 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: Andres, Silvina 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
description The objective of the present work was to evaluate the effect of replacing up to 40 g/100 g wheat flour by pecan nut expeller meal on baking quality of a typical muffin formulation. Baked samples were subjected to several assays: yield, height of the specimen, color, crumb moisture, texture (TPA), microstructure by image analysis. Replacement of 30 g/100 g of wheat flour by expeller significantly height of the product. Also hardness was greatly reduced (52.4%) when 30 g/100 g of PEM was included. The addition of PEM lead to a darker crumb, the browning index was 38% higher when 40 g/100 g of wheat flour was replaced by expeller. Muffins showed a very good sensorial acceptance, scoring 7.9 into a 9-point hedonic scale. Thus a by-product from pecan oil industry was successfully employed in muffins, adding value, and broadening its potential applications in other bakery products, resulting in economic benefits.
publishDate 2018
dc.date.none.fl_str_mv 2018-09
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/11336/86405
Marchetti, Lucas; Califano, Alicia Noemi; Andres, Silvina Cecilia; Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality; Elsevier Science; LWT - Food Science and Technology; 95; 9-2018; 85-91
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/86405
identifier_str_mv Marchetti, Lucas; Califano, Alicia Noemi; Andres, Silvina Cecilia; Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality; Elsevier Science; LWT - Food Science and Technology; 95; 9-2018; 85-91
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/doi/10.1016/j.lwt.2018.04.050
info:eu-repo/semantics/altIdentifier/url/http://linkinghub.elsevier.com/retrieve/pii/S0023643818303566
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
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
_version_ 1844613622624419840
score 13.070432

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