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Sciarini LS, Palavecino PM, Ribotta PD, Barrera GN. Gleditsia triacanthos Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality. Foods 2023; 12:foods12040756. [PMID: 36832831 PMCID: PMC9956313 DOI: 10.3390/foods12040756] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 02/02/2023] [Accepted: 02/04/2023] [Indexed: 02/12/2023] Open
Abstract
Gluten-free batters, in general, require the incorporation of agents to control their rheology; this role is commonly played by hydrocolloids. New natural sources of hydrocolloids are under permanent research. In this regard, the functional properties of the galactomannan extracted from the seed of Gleditsia triacanthos (Gledi) have been studied. In this work, we evaluated the incorporation of this hydrocolloid, alone and in combination with Xanthan gum, in gluten-free batters and bread and compared it with Guar gum. The incorporation of hydrocolloids increased the viscoelastic profile of the batters. Gledi addition at 0.5% and 1.25% increased the elastic modulus (G') by 200% and 1500%, respectively, and similar trends were observed when Gledi-Xanthan was used. These increases were more pronounced when Guar and Guar-Xanthan were used. The batters became firmer and more elastically resistant because of the addition of hydrocolloids; batters containing Gledi had lower values of these parameters than batters containing Gledi-Xanthan. The addition of Gledi at both doses significantly increased the volume of the bread compared to the control by about 12%, while when Xanthan gum was included, a decrease was observed, especially at higher doses (by about 12%). The increase in specific volume was accompanied by a decrease in initial crumb firmness and chewiness, and during storage, they were significantly reduced. Bread prepared with Guar gum and Guar-Xanthan gum combinations was also evaluated, and the trends observed were comparable to that of bread with Gledi gum and Gledi-Xanthan gum. The results showed that Gledi addition favors the production of bread of high technological quality.
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Affiliation(s)
- Lorena S. Sciarini
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Universidad Nacional de Córdoba (UNC), Av. Filloy s/n, Córdoba CP X5000HUA, Argentina
- Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Av. Valparaíso s/n, Córdoba CP X5000HUA, Argentina
| | - Pablo M. Palavecino
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Universidad Nacional de Córdoba (UNC), Av. Filloy s/n, Córdoba CP X5000HUA, Argentina
- Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield, 1611, Córdoba CP X5000HUA, Argentina
| | - Pablo D. Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Universidad Nacional de Córdoba (UNC), Av. Filloy s/n, Córdoba CP X5000HUA, Argentina
- Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield, 1611, Córdoba CP X5000HUA, Argentina
- Correspondence:
| | - Gabriela N. Barrera
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Universidad Nacional de Córdoba (UNC), Av. Filloy s/n, Córdoba CP X5000HUA, Argentina
- Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield, 1611, Córdoba CP X5000HUA, Argentina
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Curti MI, Belorio M, Palavecino PM, Camiña JM, Ribotta PD, Gómez M. Effect of sorghum flour properties on gluten-free sponge cake. J Food Sci Technol 2022; 59:1407-1418. [PMID: 35250065 PMCID: PMC8882541 DOI: 10.1007/s13197-021-05150-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/29/2021] [Accepted: 05/26/2021] [Indexed: 01/11/2023]
Abstract
As the demand for gluten-free products increases, the use of sorghum flour becomes a good alternative. Sponge cakes are consumed worldwide and suitable for formulations that could replace wheat flour. One of the most influential parameters on sponge cake quality is the flour particle size. In this study, we obtained and characterized different flours by milling white and brown sorghum grains and evaluated the influence of flour characteristics on batter properties and gluten-free sponge cake quality. Flours were produced by pearling, milling and sifting; and were characterized for flour composition, particle size distribution, damaged starch and water absorption. The structure, density, and viscosity of the batters; and specific volume and crumb properties of the sponge cake were evaluated. The results showed that flour composition, and properties were modified by the milling processes. Pasting viscosity increased as the particle size of the flours was reduced. Brown or white sorghum flour with smaller particle size produced high density and viscosity batters with small and homogeneous air bubbles distribution. Independently of the sorghum variety used, smaller particle size flour leads to sponge cakes of high volume and low firmness. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05150-0.
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Affiliation(s)
- María Isabel Curti
- Instituto de Ciencias de la Tierra y Ambientales de La Pampa, CONICET-UNLPam, Santa Rosa, La Pampa Argentina
- Facultad de Ciencias Exactas y Naturales, Universidad Nacional de La Pampa (UNLPam), Santa Rosa, La Pampa Argentina
| | - Mayara Belorio
- Departamento de Ingeniería Agrícola y Forestal, Área de Tecnología de los Alimentos, ETS Ingenierías Agrarias, Universidad de Valladolid, Palencia, España
| | - Pablo M. Palavecino
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Córdoba, Argentina
- Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - José Manuel Camiña
- Instituto de Ciencias de la Tierra y Ambientales de La Pampa, CONICET-UNLPam, Santa Rosa, La Pampa Argentina
- Facultad de Ciencias Exactas y Naturales, Universidad Nacional de La Pampa (UNLPam), Santa Rosa, La Pampa Argentina
| | - Pablo D. Ribotta
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Córdoba, Argentina
- Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Manuel Gómez
- Departamento de Ingeniería Agrícola y Forestal, Área de Tecnología de los Alimentos, ETS Ingenierías Agrarias, Universidad de Valladolid, Palencia, España
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Palavecino PM, Ribotta PD, León AE, Bustos MC. Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products. J Sci Food Agric 2019; 99:1351-1357. [PMID: 30094850 DOI: 10.1002/jsfa.9310] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2018] [Revised: 08/02/2018] [Accepted: 08/03/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The development of new products with a focus on nutrition, rather than other technical aspects, is essential to improve the quality of celiac diets. Nutritional attributes of white and brown sorghum gluten-free pasta developed in a previous work were analyzed. The extent and kinetics of starch in vitro digestion, estimated glycemic index (eGI), potentially bioaccessible and dialyzable polyphenols, and antioxidant activity were evaluated and compared with commercial products. RESULTS Sorghum flour samples were used to obtain pasta with high protein (≈170 g kg-1 ), dietary fiber (≈80 g kg-1 ), polyphenols (2.6 g GA kg-1 pasta), and antioxidant activity. This sorghum pasta showed slower starch in vitro digestion than the other gluten-free pasta, with a high level of protein hydrolysis (76%). The highest eGI was observed in a rice sample (69.8) followed by a corn-based pasta (66.4). White and brown sorghum gluten-free pasta showed 2.9 and 2.4 times, respectively, higher potentially bioaccessible polyphenol content compared to that in cooked pasta. No significant variation in antioxidant activity was found in sorghum pasta after digestion and around 48% and 36% of activity was detected in dialysate. CONCLUSION Both types of sorghum gluten-free pasta have demonstrated their nutritional value and represent a good potential alternative to current commercial pasta. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Pablo M Palavecino
- CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Av. Filloy s/n, 5000, Córdoba, Argentina
- Universidad Nacional de Córdoba, Facultad de Ciencias Exactas, Físicas y Naturales, Instituto de Ciencia y Tecnología de los Alimentos, Córdoba, Argentina
| | - Pablo D Ribotta
- CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Av. Filloy s/n, 5000, Córdoba, Argentina
- Universidad Nacional de Córdoba, Facultad de Ciencias Exactas, Físicas y Naturales, Instituto de Ciencia y Tecnología de los Alimentos, Córdoba, Argentina
- Universidad Nacional de Córdoba, Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos, SECYT, Córdoba, Argentina
| | - Alberto E León
- CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Av. Filloy s/n, 5000, Córdoba, Argentina
- Universidad Nacional de Córdoba, Facultad de Ciencias Agropecuarias, Laboratorio de química biológica, Córdoba, Argentina
| | - Mariela C Bustos
- CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Av. Filloy s/n, 5000, Córdoba, Argentina
- Universidad Nacional de Córdoba, Facultad de Ciencias Agropecuarias, Laboratorio de química biológica, Córdoba, Argentina
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Gili RD, Palavecino PM, Cecilia Penci M, Martinez ML, Ribotta PD. Wheat germ stabilization by infrared radiation. J Food Sci Technol 2017; 54:71-81. [PMID: 28242905 DOI: 10.1007/s13197-016-2437-z] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/08/2016] [Accepted: 12/09/2016] [Indexed: 10/20/2022]
Abstract
Wheat germ has an important enzymatic activity, being lipases the enzymes which cause the highest impact in the reduction of shelf life. The objective of this study was to evaluate the effects of infrared radiation on wheat germ stabilization in an attempt to extend the shelf life. The effects of treatment time, gap (sample distance to IR emitters) and infrared radiation intensity on wheat germ were analyzed through response surface methodology. Final moisture content, final temperature, color of germ and germ oil quality parameters: free fatty acid content changes and total tocopherol content were the responses evaluated using a Box-Behnken design. A combination of an infrared radiation intensity of 4800 W/m2, a 3 min treatment and 0.2 m emitter-sample distance were the best processing condition to stabilize the wheat germ without significantly reduction of the tocopherol content. A confirmatory experiment was conducted with these optimal conditions, and the heat-treated and raw germ samples were stored for 90 days at room temperature in three layer packages to protect them against light and oxygen. The oil quality parameters indicated that the raw germ had a shelf-life of about 15 days, with the heat-treated wheat germ maintaining its quality for at least 90 days under these stored conditions.
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Affiliation(s)
- Renato D Gili
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Juan Filloy S/N, Córdoba, Argentina.,Instituto de Ciencia y Tecnología de los Alimentos (ICTA), FCEFyN-UNC, Av. Vélez Sarsfield, 1611 Córdoba, Argentina
| | - Pablo M Palavecino
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Juan Filloy S/N, Córdoba, Argentina.,Instituto de Ciencia y Tecnología de los Alimentos (ICTA), FCEFyN-UNC, Av. Vélez Sarsfield, 1611 Córdoba, Argentina
| | - M Cecilia Penci
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Juan Filloy S/N, Córdoba, Argentina.,Instituto de Ciencia y Tecnología de los Alimentos (ICTA), FCEFyN-UNC, Av. Vélez Sarsfield, 1611 Córdoba, Argentina
| | - Marcela L Martinez
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), CONICET-UNC, Av. Vélez Sarsfield, 1611 Córdoba, Argentina.,Instituto de Ciencia y Tecnología de los Alimentos (ICTA), FCEFyN-UNC, Av. Vélez Sarsfield, 1611 Córdoba, Argentina
| | - Pablo D Ribotta
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Juan Filloy S/N, Córdoba, Argentina.,Instituto de Ciencia y Tecnología de los Alimentos (ICTA), FCEFyN-UNC, Av. Vélez Sarsfield, 1611 Córdoba, Argentina
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