Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient

Autores
Doporto, María Cecilia; Sacco, Fernanda; Viña, Sonia Zulma; García, María Alejandra
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The development of gluten-free foodstuffs with high nutritional quality components is an important objective to achieve. Pachyrhizus ahipa is one of the few leguminous species that produce edible tuberous roots with high nutritional value. Thus, the aim of this work was to formulate biscuits containing corn starch and 125 - 350 g·kg−1 of P. ahipa flour (AF) and to study the main physicochemical properties related to their nutritional and technological quality as well as their sensory acceptability. The formulation containing 250 g of AF kg−1 was selected for improving the product nutritional quality (i.e. higher protein content) without an extensive modification of textural properties. A formulation replacing corn starch by cassava flour (250 g·kg−1) was also analyzed. In this case, ahipa and cassava biscuits showed maximum force and energy required to bite twice and three times higher than the control, respectively. Slight variations were observed in color (ΔE and browning index). The overall acceptability of biscuits formulated with both flours was better scored than the control by a sensory panel. Principal component analysis allowed to relate quality attributes, chemical composition, and sensory characteristics of biscuits containing cassava or ahipa flours. The results indicated that ahipa flour could satisfactorily substitute part of the corn starch used in the formulations of gluten-free biscuits.
Facultad de Ciencias Exactas
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA)
Facultad de Ciencias Agrarias y Forestales (FCAF)
Materia
Química
Non-traditional flours
Biscuits for celiac patients
Chemical composition
Color and texture
Sensory evaluation
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:10915/81304
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/81304
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel IngredientDoporto, María CeciliaSacco, FernandaViña, Sonia ZulmaGarcía, María AlejandraQuímicaNon-traditional floursBiscuits for celiac patientsChemical compositionColor and textureSensory evaluationThe development of gluten-free foodstuffs with high nutritional quality components is an important objective to achieve. Pachyrhizus ahipa is one of the few leguminous species that produce edible tuberous roots with high nutritional value. Thus, the aim of this work was to formulate biscuits containing corn starch and 125 - 350 g·kg−1 of P. ahipa flour (AF) and to study the main physicochemical properties related to their nutritional and technological quality as well as their sensory acceptability. The formulation containing 250 g of AF kg−1 was selected for improving the product nutritional quality (i.e. higher protein content) without an extensive modification of textural properties. A formulation replacing corn starch by cassava flour (250 g·kg−1) was also analyzed. In this case, ahipa and cassava biscuits showed maximum force and energy required to bite twice and three times higher than the control, respectively. Slight variations were observed in color (ΔE and browning index). The overall acceptability of biscuits formulated with both flours was better scored than the control by a sensory panel. Principal component analysis allowed to relate quality attributes, chemical composition, and sensory characteristics of biscuits containing cassava or ahipa flours. The results indicated that ahipa flour could satisfactorily substitute part of the corn starch used in the formulations of gluten-free biscuits.Facultad de Ciencias ExactasCentro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA)Facultad de Ciencias Agrarias y Forestales (FCAF)2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf70-83http://sedici.unlp.edu.ar/handle/10915/81304enginfo:eu-repo/semantics/altIdentifier/issn/2157-9458info:eu-repo/semantics/altIdentifier/doi/10.4236/fns.2017.81005info: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:UNLP2025-09-29T11:15:06Zoai:sedici.unlp.edu.ar:10915/81304Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:15:06.868SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient
title Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient
spellingShingle Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient
Doporto, María Cecilia
Química
Non-traditional flours
Biscuits for celiac patients
Chemical composition
Color and texture
Sensory evaluation
title_short Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient
title_full Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient
title_fullStr Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient
title_full_unstemmed Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient
title_sort Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient
dc.creator.none.fl_str_mv Doporto, María Cecilia
Sacco, Fernanda
Viña, Sonia Zulma
García, María Alejandra
author Doporto, María Cecilia
author_facet Doporto, María Cecilia
Sacco, Fernanda
Viña, Sonia Zulma
García, María Alejandra
author_role author
author2 Sacco, Fernanda
Viña, Sonia Zulma
García, María Alejandra
author2_role author
author
author
dc.subject.none.fl_str_mv Química
Non-traditional flours
Biscuits for celiac patients
Chemical composition
Color and texture
Sensory evaluation
topic Química
Non-traditional flours
Biscuits for celiac patients
Chemical composition
Color and texture
Sensory evaluation
dc.description.none.fl_txt_mv The development of gluten-free foodstuffs with high nutritional quality components is an important objective to achieve. Pachyrhizus ahipa is one of the few leguminous species that produce edible tuberous roots with high nutritional value. Thus, the aim of this work was to formulate biscuits containing corn starch and 125 - 350 g·kg−1 of P. ahipa flour (AF) and to study the main physicochemical properties related to their nutritional and technological quality as well as their sensory acceptability. The formulation containing 250 g of AF kg−1 was selected for improving the product nutritional quality (i.e. higher protein content) without an extensive modification of textural properties. A formulation replacing corn starch by cassava flour (250 g·kg−1) was also analyzed. In this case, ahipa and cassava biscuits showed maximum force and energy required to bite twice and three times higher than the control, respectively. Slight variations were observed in color (ΔE and browning index). The overall acceptability of biscuits formulated with both flours was better scored than the control by a sensory panel. Principal component analysis allowed to relate quality attributes, chemical composition, and sensory characteristics of biscuits containing cassava or ahipa flours. The results indicated that ahipa flour could satisfactorily substitute part of the corn starch used in the formulations of gluten-free biscuits.
Facultad de Ciencias Exactas
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA)
Facultad de Ciencias Agrarias y Forestales (FCAF)
description The development of gluten-free foodstuffs with high nutritional quality components is an important objective to achieve. Pachyrhizus ahipa is one of the few leguminous species that produce edible tuberous roots with high nutritional value. Thus, the aim of this work was to formulate biscuits containing corn starch and 125 - 350 g·kg−1 of P. ahipa flour (AF) and to study the main physicochemical properties related to their nutritional and technological quality as well as their sensory acceptability. The formulation containing 250 g of AF kg−1 was selected for improving the product nutritional quality (i.e. higher protein content) without an extensive modification of textural properties. A formulation replacing corn starch by cassava flour (250 g·kg−1) was also analyzed. In this case, ahipa and cassava biscuits showed maximum force and energy required to bite twice and three times higher than the control, respectively. Slight variations were observed in color (ΔE and browning index). The overall acceptability of biscuits formulated with both flours was better scored than the control by a sensory panel. Principal component analysis allowed to relate quality attributes, chemical composition, and sensory characteristics of biscuits containing cassava or ahipa flours. The results indicated that ahipa flour could satisfactorily substitute part of the corn starch used in the formulations of gluten-free biscuits.
publishDate 2017
dc.date.none.fl_str_mv 2017
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/10915/81304
url http://sedici.unlp.edu.ar/handle/10915/81304
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/2157-9458
info:eu-repo/semantics/altIdentifier/doi/10.4236/fns.2017.81005
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
70-83
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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