Effect of pecan nut expeller meal on quality characteristics of gluten-free muffins

Autores
Marchetti, Lucas; Acuña, M. S.; Andres, Silvina Cecilia
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
To improve gluten-free (GF) muffin quality the pecan nut expeller (PNE) has been incorporated at two levels (20 and 30 g/100 g, P20 and P30, respectively) as a partial replacement for traditional flour mix, while water was adjusted to obtain iso-viscous batters than the GF-control. Process yield, aw, texture, color, crumb structure, and moisture were analyzed. PNE inclusion improved water-binding properties and let to obtain softer crumbs with more pores. Texture, crumb moisture, thermic transitions, fatty acid profile, and antioxidant capacity were studied during their storage. Product hardness increased over storage time but in a lower proportion for PNE-muffins, while chewiness increased for control and remained stable for them (2.43 N). Besides, starch retrogradation enthalpy diminished through the storage when the expeller was included. Higher antioxidant capacities were obtained in PNE-muffins, which were slightly lower by the storage time. Muffin's fatty acid profiles were almost stable during their storage in agreement with TBARS value that showed slight differences with time. Also, PNE-muffins presented higher PUFA contents (18.13 and 20.9 g/100 g for P20 and P30, respectively) with respect to the control. These results reflected that pecan nut expeller could be successfully incorporated into a GF- muffin with improvements in their physicochemical characteristics, PUFA content, antioxidant activity, and storage stability.
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: Acuña, M. S.. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; 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
BAKED GOODS
BY-PRODUCT
CELIAC DISEASE
STORAGE
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:11336/145805
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/145805
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of pecan nut expeller meal on quality characteristics of gluten-free muffinsMarchetti, LucasAcuña, M. S.Andres, Silvina CeciliaBAKED GOODSBY-PRODUCTCELIAC DISEASESTORAGETEXTUREhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2To improve gluten-free (GF) muffin quality the pecan nut expeller (PNE) has been incorporated at two levels (20 and 30 g/100 g, P20 and P30, respectively) as a partial replacement for traditional flour mix, while water was adjusted to obtain iso-viscous batters than the GF-control. Process yield, aw, texture, color, crumb structure, and moisture were analyzed. PNE inclusion improved water-binding properties and let to obtain softer crumbs with more pores. Texture, crumb moisture, thermic transitions, fatty acid profile, and antioxidant capacity were studied during their storage. Product hardness increased over storage time but in a lower proportion for PNE-muffins, while chewiness increased for control and remained stable for them (2.43 N). Besides, starch retrogradation enthalpy diminished through the storage when the expeller was included. Higher antioxidant capacities were obtained in PNE-muffins, which were slightly lower by the storage time. Muffin's fatty acid profiles were almost stable during their storage in agreement with TBARS value that showed slight differences with time. Also, PNE-muffins presented higher PUFA contents (18.13 and 20.9 g/100 g for P20 and P30, respectively) with respect to the control. These results reflected that pecan nut expeller could be successfully incorporated into a GF- muffin with improvements in their physicochemical characteristics, PUFA content, antioxidant activity, and storage stability.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: Acuña, M. S.. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; 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 Science2021-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/145805Marchetti, Lucas; Acuña, M. S.; Andres, Silvina Cecilia; Effect of pecan nut expeller meal on quality characteristics of gluten-free muffins; Elsevier Science; LWT - Food Science and Technology; 146; 7-2021; 1-80023-64381096-1127CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2021.111426info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S002364382100579X?via%3Dihubinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:19:28Zoai:ri.conicet.gov.ar:11336/145805instacron: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 10:19:28.369CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of pecan nut expeller meal on quality characteristics of gluten-free muffins
title Effect of pecan nut expeller meal on quality characteristics of gluten-free muffins
spellingShingle Effect of pecan nut expeller meal on quality characteristics of gluten-free muffins
Marchetti, Lucas
BAKED GOODS
BY-PRODUCT
CELIAC DISEASE
STORAGE
TEXTURE
title_short Effect of pecan nut expeller meal on quality characteristics of gluten-free muffins
title_full Effect of pecan nut expeller meal on quality characteristics of gluten-free muffins
title_fullStr Effect of pecan nut expeller meal on quality characteristics of gluten-free muffins
title_full_unstemmed Effect of pecan nut expeller meal on quality characteristics of gluten-free muffins
title_sort Effect of pecan nut expeller meal on quality characteristics of gluten-free muffins
dc.creator.none.fl_str_mv Marchetti, Lucas
Acuña, M. S.
Andres, Silvina Cecilia
author Marchetti, Lucas
author_facet Marchetti, Lucas
Acuña, M. S.
Andres, Silvina Cecilia
author_role author
author2 Acuña, M. S.
Andres, Silvina Cecilia
author2_role author
author
dc.subject.none.fl_str_mv BAKED GOODS
BY-PRODUCT
CELIAC DISEASE
STORAGE
TEXTURE
topic BAKED GOODS
BY-PRODUCT
CELIAC DISEASE
STORAGE
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 To improve gluten-free (GF) muffin quality the pecan nut expeller (PNE) has been incorporated at two levels (20 and 30 g/100 g, P20 and P30, respectively) as a partial replacement for traditional flour mix, while water was adjusted to obtain iso-viscous batters than the GF-control. Process yield, aw, texture, color, crumb structure, and moisture were analyzed. PNE inclusion improved water-binding properties and let to obtain softer crumbs with more pores. Texture, crumb moisture, thermic transitions, fatty acid profile, and antioxidant capacity were studied during their storage. Product hardness increased over storage time but in a lower proportion for PNE-muffins, while chewiness increased for control and remained stable for them (2.43 N). Besides, starch retrogradation enthalpy diminished through the storage when the expeller was included. Higher antioxidant capacities were obtained in PNE-muffins, which were slightly lower by the storage time. Muffin's fatty acid profiles were almost stable during their storage in agreement with TBARS value that showed slight differences with time. Also, PNE-muffins presented higher PUFA contents (18.13 and 20.9 g/100 g for P20 and P30, respectively) with respect to the control. These results reflected that pecan nut expeller could be successfully incorporated into a GF- muffin with improvements in their physicochemical characteristics, PUFA content, antioxidant activity, and storage stability.
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: Acuña, M. S.. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; 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 To improve gluten-free (GF) muffin quality the pecan nut expeller (PNE) has been incorporated at two levels (20 and 30 g/100 g, P20 and P30, respectively) as a partial replacement for traditional flour mix, while water was adjusted to obtain iso-viscous batters than the GF-control. Process yield, aw, texture, color, crumb structure, and moisture were analyzed. PNE inclusion improved water-binding properties and let to obtain softer crumbs with more pores. Texture, crumb moisture, thermic transitions, fatty acid profile, and antioxidant capacity were studied during their storage. Product hardness increased over storage time but in a lower proportion for PNE-muffins, while chewiness increased for control and remained stable for them (2.43 N). Besides, starch retrogradation enthalpy diminished through the storage when the expeller was included. Higher antioxidant capacities were obtained in PNE-muffins, which were slightly lower by the storage time. Muffin's fatty acid profiles were almost stable during their storage in agreement with TBARS value that showed slight differences with time. Also, PNE-muffins presented higher PUFA contents (18.13 and 20.9 g/100 g for P20 and P30, respectively) with respect to the control. These results reflected that pecan nut expeller could be successfully incorporated into a GF- muffin with improvements in their physicochemical characteristics, PUFA content, antioxidant activity, and storage stability.
publishDate 2021
dc.date.none.fl_str_mv 2021-07
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/11336/145805
Marchetti, Lucas; Acuña, M. S.; Andres, Silvina Cecilia; Effect of pecan nut expeller meal on quality characteristics of gluten-free muffins; Elsevier Science; LWT - Food Science and Technology; 146; 7-2021; 1-8
0023-6438
1096-1127
CONICET Digital
CONICET
url http://hdl.handle.net/11336/145805
identifier_str_mv Marchetti, Lucas; Acuña, M. S.; Andres, Silvina Cecilia; Effect of pecan nut expeller meal on quality characteristics of gluten-free muffins; Elsevier Science; LWT - Food Science and Technology; 146; 7-2021; 1-8
0023-6438
1096-1127
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.2021.111426
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S002364382100579X?via%3Dihub
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
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_ 1844614166581608448
score 13.070432

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