Gluten-free baked muffins developed with Prosopis alba flour

Autores
Sciammaro, Leonardo Pablo; Ferrero, Cristina; Puppo, Maria Cecilia
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Baked flour products are basic in people´s diet; the problem arises when celiac people tend to follow this kind of diet. In this work we exploit the benefit of American carob, Prosopis alba flour (PAF) in developing gluten-free muffins jointly with corn flour (CF) and rice flour (RF). All muffins obtained presented very good physical and sensory characteristics. The muffin with the highest amount of PAF presented low chewiness and was the most adhesive. Crumb structure of muffins with PAF presented alveoli of more irregular form although they occupied a greater proportion of area, leading to softer crumbs. Sample with high content of PAF presented the greatest score for sensory overall acceptability and the lowest for chewiness; also the intensive brown color was also well accepted by consumers. Nutritional analysis of the muffins indicate that those products with the highest content of PAF (66.6%) presented higher amount of proteins, ash and dietary fiber and lower of lipids. Also, these muffins presented a high amount of polyphenols and the highest antioxidant activity. Sensory and nutritional analysis showed that PAF contributed in a positive form to muffin´s quality, suggesting that this flour would be a suitable ingredient as mimetic of chocolate-based breads.
Fil: Sciammaro, Leonardo Pablo. 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: Ferrero, Cristina. Facultad de Ciencias Exactas, Universidad Nacional de la Plata; Argentina
Fil: Puppo, Maria Cecilia. Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de la Plata; Argentina. 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
GLUTEN-FREE MUFFINS
NUTRITIONAL QUALITY
PROSOPIS ALBA FLOUR
SENSORY PROPERTIES
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:11336/86551
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/86551
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Gluten-free baked muffins developed with Prosopis alba flourSciammaro, Leonardo PabloFerrero, CristinaPuppo, Maria CeciliaGLUTEN-FREE MUFFINSNUTRITIONAL QUALITYPROSOPIS ALBA FLOURSENSORY PROPERTIESTEXTUREhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Baked flour products are basic in people´s diet; the problem arises when celiac people tend to follow this kind of diet. In this work we exploit the benefit of American carob, Prosopis alba flour (PAF) in developing gluten-free muffins jointly with corn flour (CF) and rice flour (RF). All muffins obtained presented very good physical and sensory characteristics. The muffin with the highest amount of PAF presented low chewiness and was the most adhesive. Crumb structure of muffins with PAF presented alveoli of more irregular form although they occupied a greater proportion of area, leading to softer crumbs. Sample with high content of PAF presented the greatest score for sensory overall acceptability and the lowest for chewiness; also the intensive brown color was also well accepted by consumers. Nutritional analysis of the muffins indicate that those products with the highest content of PAF (66.6%) presented higher amount of proteins, ash and dietary fiber and lower of lipids. Also, these muffins presented a high amount of polyphenols and the highest antioxidant activity. Sensory and nutritional analysis showed that PAF contributed in a positive form to muffin´s quality, suggesting that this flour would be a suitable ingredient as mimetic of chocolate-based breads.Fil: Sciammaro, Leonardo Pablo. 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: Ferrero, Cristina. Facultad de Ciencias Exactas, Universidad Nacional de la Plata; ArgentinaFil: Puppo, Maria Cecilia. Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de la Plata; Argentina. 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 Science2018-12info: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/11336/86551Sciammaro, Leonardo Pablo; Ferrero, Cristina; Puppo, Maria Cecilia; Gluten-free baked muffins developed with Prosopis alba flour; Elsevier Science; LWT - Food Science and Technology; 98; 12-2018; 568-5760023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2018.09.045info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643818307771info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:52:28Zoai:ri.conicet.gov.ar:11336/86551instacron: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:34982025-09-03 09:52:29.261CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Gluten-free baked muffins developed with Prosopis alba flour
title Gluten-free baked muffins developed with Prosopis alba flour
spellingShingle Gluten-free baked muffins developed with Prosopis alba flour
Sciammaro, Leonardo Pablo
GLUTEN-FREE MUFFINS
NUTRITIONAL QUALITY
PROSOPIS ALBA FLOUR
SENSORY PROPERTIES
TEXTURE
title_short Gluten-free baked muffins developed with Prosopis alba flour
title_full Gluten-free baked muffins developed with Prosopis alba flour
title_fullStr Gluten-free baked muffins developed with Prosopis alba flour
title_full_unstemmed Gluten-free baked muffins developed with Prosopis alba flour
title_sort Gluten-free baked muffins developed with Prosopis alba flour
dc.creator.none.fl_str_mv Sciammaro, Leonardo Pablo
Ferrero, Cristina
Puppo, Maria Cecilia
author Sciammaro, Leonardo Pablo
author_facet Sciammaro, Leonardo Pablo
Ferrero, Cristina
Puppo, Maria Cecilia
author_role author
author2 Ferrero, Cristina
Puppo, Maria Cecilia
author2_role author
author
dc.subject.none.fl_str_mv GLUTEN-FREE MUFFINS
NUTRITIONAL QUALITY
PROSOPIS ALBA FLOUR
SENSORY PROPERTIES
TEXTURE
topic GLUTEN-FREE MUFFINS
NUTRITIONAL QUALITY
PROSOPIS ALBA FLOUR
SENSORY PROPERTIES
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 Baked flour products are basic in people´s diet; the problem arises when celiac people tend to follow this kind of diet. In this work we exploit the benefit of American carob, Prosopis alba flour (PAF) in developing gluten-free muffins jointly with corn flour (CF) and rice flour (RF). All muffins obtained presented very good physical and sensory characteristics. The muffin with the highest amount of PAF presented low chewiness and was the most adhesive. Crumb structure of muffins with PAF presented alveoli of more irregular form although they occupied a greater proportion of area, leading to softer crumbs. Sample with high content of PAF presented the greatest score for sensory overall acceptability and the lowest for chewiness; also the intensive brown color was also well accepted by consumers. Nutritional analysis of the muffins indicate that those products with the highest content of PAF (66.6%) presented higher amount of proteins, ash and dietary fiber and lower of lipids. Also, these muffins presented a high amount of polyphenols and the highest antioxidant activity. Sensory and nutritional analysis showed that PAF contributed in a positive form to muffin´s quality, suggesting that this flour would be a suitable ingredient as mimetic of chocolate-based breads.
Fil: Sciammaro, Leonardo Pablo. 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: Ferrero, Cristina. Facultad de Ciencias Exactas, Universidad Nacional de la Plata; Argentina
Fil: Puppo, Maria Cecilia. Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de la Plata; Argentina. 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 Baked flour products are basic in people´s diet; the problem arises when celiac people tend to follow this kind of diet. In this work we exploit the benefit of American carob, Prosopis alba flour (PAF) in developing gluten-free muffins jointly with corn flour (CF) and rice flour (RF). All muffins obtained presented very good physical and sensory characteristics. The muffin with the highest amount of PAF presented low chewiness and was the most adhesive. Crumb structure of muffins with PAF presented alveoli of more irregular form although they occupied a greater proportion of area, leading to softer crumbs. Sample with high content of PAF presented the greatest score for sensory overall acceptability and the lowest for chewiness; also the intensive brown color was also well accepted by consumers. Nutritional analysis of the muffins indicate that those products with the highest content of PAF (66.6%) presented higher amount of proteins, ash and dietary fiber and lower of lipids. Also, these muffins presented a high amount of polyphenols and the highest antioxidant activity. Sensory and nutritional analysis showed that PAF contributed in a positive form to muffin´s quality, suggesting that this flour would be a suitable ingredient as mimetic of chocolate-based breads.
publishDate 2018
dc.date.none.fl_str_mv 2018-12
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/11336/86551
Sciammaro, Leonardo Pablo; Ferrero, Cristina; Puppo, Maria Cecilia; Gluten-free baked muffins developed with Prosopis alba flour; Elsevier Science; LWT - Food Science and Technology; 98; 12-2018; 568-576
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/86551
identifier_str_mv Sciammaro, Leonardo Pablo; Ferrero, Cristina; Puppo, Maria Cecilia; Gluten-free baked muffins developed with Prosopis alba flour; Elsevier Science; LWT - Food Science and Technology; 98; 12-2018; 568-576
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.2018.09.045
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643818307771
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
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score 13.13397

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