Apple pomace in gluten-free formulations: Effect on rheology and product quality

Autores
Rocha Parra, Andres Felipe; Ribotta, Pablo Daniel; Ferrero, Cristina
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of the present work was to formulate a gluten-free (GF) baked product based on a cassava starch, rice flour and egg white mixture and enriched with apple pomace with minimum processing as source of fibre. Effects of apple pomace and water amount on batters and product quality were analysed by response surface methodology (RSM). Dynamic moduli of batters, specific volume and crumb texture were highly dependent on both apple pomace and water. Higher levels of fibre rendered less cohesive and less resilient crumbs and diminished specific volumes. A suitable balance between amounts of apple pomace and water led to products with enough specific volume and sponginess. Up to 12.5 g apple pomace and water ranging from 115 to 150 g (each 100 g mixture), specific volumes were maintained higher than 2 cm3 g-1; if apple pomace was increased up to 20 g, water amounts higher than 140 g were necessary to obtain similar results.
Fil: Rocha Parra, Andres Felipe. 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: Ribotta, Pablo Daniel. 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: Ferrero, Cristina. 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
Apple Pomace
Cassava Starch
Gluten-Free
Response Surface Methodology
Rheology
Rice Flour
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:11336/49073
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/49073
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Apple pomace in gluten-free formulations: Effect on rheology and product qualityRocha Parra, Andres FelipeRibotta, Pablo DanielFerrero, CristinaApple PomaceCassava StarchGluten-FreeResponse Surface MethodologyRheologyRice Flourhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective of the present work was to formulate a gluten-free (GF) baked product based on a cassava starch, rice flour and egg white mixture and enriched with apple pomace with minimum processing as source of fibre. Effects of apple pomace and water amount on batters and product quality were analysed by response surface methodology (RSM). Dynamic moduli of batters, specific volume and crumb texture were highly dependent on both apple pomace and water. Higher levels of fibre rendered less cohesive and less resilient crumbs and diminished specific volumes. A suitable balance between amounts of apple pomace and water led to products with enough specific volume and sponginess. Up to 12.5 g apple pomace and water ranging from 115 to 150 g (each 100 g mixture), specific volumes were maintained higher than 2 cm3 g-1; if apple pomace was increased up to 20 g, water amounts higher than 140 g were necessary to obtain similar results.Fil: Rocha Parra, Andres Felipe. 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: Ribotta, Pablo Daniel. 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: Ferrero, Cristina. 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; ArgentinaWiley Blackwell Publishing, Inc2015-03info: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/11336/49073Rocha Parra, Andres Felipe; Ribotta, Pablo Daniel; Ferrero, Cristina; Apple pomace in gluten-free formulations: Effect on rheology and product quality; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 50; 3; 3-2015; 682-6900950-5423CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12662info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.12662info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:10:16Zoai:ri.conicet.gov.ar:11336/49073instacron: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 10:10:16.328CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Apple pomace in gluten-free formulations: Effect on rheology and product quality
title Apple pomace in gluten-free formulations: Effect on rheology and product quality
spellingShingle Apple pomace in gluten-free formulations: Effect on rheology and product quality
Rocha Parra, Andres Felipe
Apple Pomace
Cassava Starch
Gluten-Free
Response Surface Methodology
Rheology
Rice Flour
title_short Apple pomace in gluten-free formulations: Effect on rheology and product quality
title_full Apple pomace in gluten-free formulations: Effect on rheology and product quality
title_fullStr Apple pomace in gluten-free formulations: Effect on rheology and product quality
title_full_unstemmed Apple pomace in gluten-free formulations: Effect on rheology and product quality
title_sort Apple pomace in gluten-free formulations: Effect on rheology and product quality
dc.creator.none.fl_str_mv Rocha Parra, Andres Felipe
Ribotta, Pablo Daniel
Ferrero, Cristina
author Rocha Parra, Andres Felipe
author_facet Rocha Parra, Andres Felipe
Ribotta, Pablo Daniel
Ferrero, Cristina
author_role author
author2 Ribotta, Pablo Daniel
Ferrero, Cristina
author2_role author
author
dc.subject.none.fl_str_mv Apple Pomace
Cassava Starch
Gluten-Free
Response Surface Methodology
Rheology
Rice Flour
topic Apple Pomace
Cassava Starch
Gluten-Free
Response Surface Methodology
Rheology
Rice Flour
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 formulate a gluten-free (GF) baked product based on a cassava starch, rice flour and egg white mixture and enriched with apple pomace with minimum processing as source of fibre. Effects of apple pomace and water amount on batters and product quality were analysed by response surface methodology (RSM). Dynamic moduli of batters, specific volume and crumb texture were highly dependent on both apple pomace and water. Higher levels of fibre rendered less cohesive and less resilient crumbs and diminished specific volumes. A suitable balance between amounts of apple pomace and water led to products with enough specific volume and sponginess. Up to 12.5 g apple pomace and water ranging from 115 to 150 g (each 100 g mixture), specific volumes were maintained higher than 2 cm3 g-1; if apple pomace was increased up to 20 g, water amounts higher than 140 g were necessary to obtain similar results.
Fil: Rocha Parra, Andres Felipe. 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: Ribotta, Pablo Daniel. 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: Ferrero, Cristina. 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 formulate a gluten-free (GF) baked product based on a cassava starch, rice flour and egg white mixture and enriched with apple pomace with minimum processing as source of fibre. Effects of apple pomace and water amount on batters and product quality were analysed by response surface methodology (RSM). Dynamic moduli of batters, specific volume and crumb texture were highly dependent on both apple pomace and water. Higher levels of fibre rendered less cohesive and less resilient crumbs and diminished specific volumes. A suitable balance between amounts of apple pomace and water led to products with enough specific volume and sponginess. Up to 12.5 g apple pomace and water ranging from 115 to 150 g (each 100 g mixture), specific volumes were maintained higher than 2 cm3 g-1; if apple pomace was increased up to 20 g, water amounts higher than 140 g were necessary to obtain similar results.
publishDate 2015
dc.date.none.fl_str_mv 2015-03
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/11336/49073
Rocha Parra, Andres Felipe; Ribotta, Pablo Daniel; Ferrero, Cristina; Apple pomace in gluten-free formulations: Effect on rheology and product quality; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 50; 3; 3-2015; 682-690
0950-5423
CONICET Digital
CONICET
url http://hdl.handle.net/11336/49073
identifier_str_mv Rocha Parra, Andres Felipe; Ribotta, Pablo Daniel; Ferrero, Cristina; Apple pomace in gluten-free formulations: Effect on rheology and product quality; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 50; 3; 3-2015; 682-690
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/doi/10.1111/ijfs.12662
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.12662
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
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
_version_ 1844613989871386624
score 13.070432

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