Sökning: onr:"swepub:oai:lup.lub.lu.se:8e91693f-ee78-48dc-ba49-ab95d2afc547" >
Pregelatinised amar...
Pregelatinised amaranth flour as an ingredient for low-fat gluten-free cakes
-
- Carmona-Garcia, Roselis (författare)
- Tecnológico Nacional de México
-
- Agama-Acevedo, Edith (författare)
- National Polytechnic Institute
-
- Pacheco-Vargas, Glenda (författare)
- National Polytechnic Institute
-
visa fler...
-
- Bello-Perez, Luis A. (författare)
- National Polytechnic Institute
-
- Tovar, Juscelino (författare)
- Lund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
-
- Alvarez-Ramirez, Jose (författare)
- Metropolitan Autonomous University
-
visa färre...
-
(creator_code:org_t)
- 2022-02-07
- 2022
- Engelska 10 s.
-
Ingår i: International Journal of Food Science and Technology. - : Wiley. - 0950-5423 .- 1365-2621. ; 57:4, s. 2346-2355
- Relaterad länk:
-
http://dx.doi.org/10...
-
visa fler...
-
https://lup.lub.lu.s...
-
https://doi.org/10.1...
-
visa färre...
Abstract
Ämnesord
Stäng
- This work explored the use of pregelatinised amaranth flour (PAF) as an oil substitute in the preparation of amaranth cakes. Amaranth flour was extruded to achieve approximately 50% gelatinisation, ground and sieved. The PAF was used to replace the oil in the cake preparation at levels 33, 66% and 100%. FTIR analysis of the cake formulations showed that PAF modified the molecular organisation of starch and proteins. The starch showed more hydrated structures, although less ordered. The proteins exhibited a significant reduction in the β structures and a marked increase of the side chains, probably caused by the interaction with amaranth starch. The in vitro digestibility of starch showed a slight increase with the addition of PAF. The slowly digesting starch fraction showed a visible decrease, reflecting the presence of starch chains more accessible to amylolysis. Instrumental texture revealed an increase (P < 0.05) in cake hardness with the addition of PAF, particularly for medium (66%) and high (100%) oil replacements. Sensory analysis showed that the perceived texture, flavour and colour were negatively affected by the addition of the pregelatinised flour. Overall, the sensory analysis indicated that cakes with low levels of PAF oil replacement may be acceptable to consumers.
Ämnesord
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
Nyckelord
- Cakes
- gluten-free
- low-fat
- pregelatinizsed amaranth flour
- starch hydrolysis
Publikations- och innehållstyp
- art (ämneskategori)
- ref (ämneskategori)
Hitta via bibliotek
Till lärosätets databas