Sensory and texture properties of "chipá": Influence of ingredients and storage conditions of batter

Autores
Ávalos, Ana; Goytiño, Pamela; Conforti, Paula Andrea; Lupano, Cecilia Elena
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
“Chipá” is a gluten-free bread made with cassava starch and cheese. Usually, the batter is baked immediately and the product is eaten warm. In this study, the effect of refrigeration and freezing of batter, and the role of cheese upon “chipás” prepared with cassava or corn starch were analyzed. This may offer alternatives to the storage of batter, and contribute to the knowledge of the effect of refrigeration and freezing of batter in gluten-free baking products. Texture and colour were analyzed in batter and baked products. Volume, sensory quality and in vitro starch digestibility of “chipás” were also determined. The refrigeration or freezing of batter turned darker mainly the baked products containing cheese, probably due to the Maillard reactions between proteins and products of lipid oxidation. The “chipá” made with cheese and cassava starch was bigger, softer and gummier than that prepared with corn starch, and these properties did not change when the batter was frozen. No differences were found in the in vitro starch digestibility of “chipás” due to the batter storage conditions. Cassava starch was more digestible than corn starch. Freezing would be a good alternative to storage the batter of cassava starch and cheese.
Facultad de Ciencias Exactas
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Ciencias Exactas
Gluten-free product
Cassava starch
Corn starch
Cheese
refrigeration
freezing
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/97414
Acceder
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network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Sensory and texture properties of "chipá": Influence of ingredients and storage conditions of batterÁvalos, AnaGoytiño, PamelaConforti, Paula AndreaLupano, Cecilia ElenaCiencias ExactasGluten-free productCassava starchCorn starchCheeserefrigerationfreezing“Chipá” is a gluten-free bread made with cassava starch and cheese. Usually, the batter is baked immediately and the product is eaten warm. In this study, the effect of refrigeration and freezing of batter, and the role of cheese upon “chipás” prepared with cassava or corn starch were analyzed. This may offer alternatives to the storage of batter, and contribute to the knowledge of the effect of refrigeration and freezing of batter in gluten-free baking products. Texture and colour were analyzed in batter and baked products. Volume, sensory quality and <i>in vitro</i> starch digestibility of “chipás” were also determined. The refrigeration or freezing of batter turned darker mainly the baked products containing cheese, probably due to the Maillard reactions between proteins and products of lipid oxidation. The “chipá” made with cheese and cassava starch was bigger, softer and gummier than that prepared with corn starch, and these properties did not change when the batter was frozen. No differences were found in the <i>in vitro</i> starch digestibility of “chipás” due to the batter storage conditions. Cassava starch was more digestible than corn starch. Freezing would be a good alternative to storage the batter of cassava starch and cheese.Facultad de Ciencias ExactasCentro de Investigación y Desarrollo en Criotecnología de Alimentos2016-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/97414enginfo:eu-repo/semantics/altIdentifier/url/https://ri.conicet.gov.ar/11336/57343info:eu-repo/semantics/altIdentifier/url/https://www.cogentoa.com/article/10.1080/23311932.2016.1275394info:eu-repo/semantics/altIdentifier/issn/2331-1932info:eu-repo/semantics/altIdentifier/doi/10.1080/23311932.2016.1275394info:eu-repo/semantics/altIdentifier/hdl/11336/57343info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:20:15Zoai:sedici.unlp.edu.ar:10915/97414Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:20:15.946SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Sensory and texture properties of "chipá": Influence of ingredients and storage conditions of batter
title Sensory and texture properties of "chipá": Influence of ingredients and storage conditions of batter
spellingShingle Sensory and texture properties of "chipá": Influence of ingredients and storage conditions of batter
Ávalos, Ana
Ciencias Exactas
Gluten-free product
Cassava starch
Corn starch
Cheese
refrigeration
freezing
title_short Sensory and texture properties of "chipá": Influence of ingredients and storage conditions of batter
title_full Sensory and texture properties of "chipá": Influence of ingredients and storage conditions of batter
title_fullStr Sensory and texture properties of "chipá": Influence of ingredients and storage conditions of batter
title_full_unstemmed Sensory and texture properties of "chipá": Influence of ingredients and storage conditions of batter
title_sort Sensory and texture properties of "chipá": Influence of ingredients and storage conditions of batter
dc.creator.none.fl_str_mv Ávalos, Ana
Goytiño, Pamela
Conforti, Paula Andrea
Lupano, Cecilia Elena
author Ávalos, Ana
author_facet Ávalos, Ana
Goytiño, Pamela
Conforti, Paula Andrea
Lupano, Cecilia Elena
author_role author
author2 Goytiño, Pamela
Conforti, Paula Andrea
Lupano, Cecilia Elena
author2_role author
author
author
dc.subject.none.fl_str_mv Ciencias Exactas
Gluten-free product
Cassava starch
Corn starch
Cheese
refrigeration
freezing
topic Ciencias Exactas
Gluten-free product
Cassava starch
Corn starch
Cheese
refrigeration
freezing
dc.description.none.fl_txt_mv “Chipá” is a gluten-free bread made with cassava starch and cheese. Usually, the batter is baked immediately and the product is eaten warm. In this study, the effect of refrigeration and freezing of batter, and the role of cheese upon “chipás” prepared with cassava or corn starch were analyzed. This may offer alternatives to the storage of batter, and contribute to the knowledge of the effect of refrigeration and freezing of batter in gluten-free baking products. Texture and colour were analyzed in batter and baked products. Volume, sensory quality and <i>in vitro</i> starch digestibility of “chipás” were also determined. The refrigeration or freezing of batter turned darker mainly the baked products containing cheese, probably due to the Maillard reactions between proteins and products of lipid oxidation. The “chipá” made with cheese and cassava starch was bigger, softer and gummier than that prepared with corn starch, and these properties did not change when the batter was frozen. No differences were found in the <i>in vitro</i> starch digestibility of “chipás” due to the batter storage conditions. Cassava starch was more digestible than corn starch. Freezing would be a good alternative to storage the batter of cassava starch and cheese.
Facultad de Ciencias Exactas
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description “Chipá” is a gluten-free bread made with cassava starch and cheese. Usually, the batter is baked immediately and the product is eaten warm. In this study, the effect of refrigeration and freezing of batter, and the role of cheese upon “chipás” prepared with cassava or corn starch were analyzed. This may offer alternatives to the storage of batter, and contribute to the knowledge of the effect of refrigeration and freezing of batter in gluten-free baking products. Texture and colour were analyzed in batter and baked products. Volume, sensory quality and <i>in vitro</i> starch digestibility of “chipás” were also determined. The refrigeration or freezing of batter turned darker mainly the baked products containing cheese, probably due to the Maillard reactions between proteins and products of lipid oxidation. The “chipá” made with cheese and cassava starch was bigger, softer and gummier than that prepared with corn starch, and these properties did not change when the batter was frozen. No differences were found in the <i>in vitro</i> starch digestibility of “chipás” due to the batter storage conditions. Cassava starch was more digestible than corn starch. Freezing would be a good alternative to storage the batter of cassava starch and cheese.
publishDate 2016
dc.date.none.fl_str_mv 2016-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/97414
url http://sedici.unlp.edu.ar/handle/10915/97414
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://ri.conicet.gov.ar/11336/57343
info:eu-repo/semantics/altIdentifier/url/https://www.cogentoa.com/article/10.1080/23311932.2016.1275394
info:eu-repo/semantics/altIdentifier/issn/2331-1932
info:eu-repo/semantics/altIdentifier/doi/10.1080/23311932.2016.1275394
info:eu-repo/semantics/altIdentifier/hdl/11336/57343
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.070432

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