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dc.contributor.author
Cazzaniga, Amanda
dc.contributor.author
Brousse, Maria Marcela
dc.contributor.author
Linares, Ramón Andrés
dc.date.available
2022-09-06T13:13:02Z
dc.date.issued
2021-08
dc.identifier.citation
Cazzaniga, Amanda; Brousse, Maria Marcela; Linares, Ramón Andrés; Variation of color with baking time in snacks made with pregelatinized cassava; Wiley Blackwell Publishing, Inc; Journal of Food Science; 86; 9; 8-2021; 4100-4109
dc.identifier.issn
0022-1147
dc.identifier.uri
http://hdl.handle.net/11336/167525
dc.description.abstract
Color is an importantaspect when formulating products, as the consumer will evaluate this aspect in the first instance. There is a growing interest in non-wheat producing regions to replace it with local sources of starches. However, the substitution of wheat flour affects characteristics such as texture, flavor, and color of the intermediate and final products. The objective of this work was to determine if the variation of the baking time allows reducing the color difference that the replacement of flour generates by dehydrated cassava puree (DCP). For that, four replacement levels were evaluated using the CIE-L * a * b * and CIE-L * C * H * methodology. The browning index and total color difference (ΔE) between samples with different replacement levels and between different stages of production were also evaluated. It was proved that the decrease in the baking time allowed the development of a similar coloring between snacks made with DCP and those made without substitution. Also, moisture values of less than 5% (dry basis) were obtained in the snacks. The browning index increased with the proportion of DCP in flour and doughs, but not in baked snacks. The pregelatinization of starches could be a mechanism to improve the quality of products with substitutions of wheat flour.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
CASSAVA
dc.subject
CIE-L * A * B *
dc.subject
PREGELATINIZED STARCH
dc.subject
SUBSTITUTION
dc.subject
WHEAT FLOUR
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Variation of color with baking time in snacks made with pregelatinized cassava
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-08-16T20:36:37Z
dc.journal.volume
86
dc.journal.number
9
dc.journal.pagination
4100-4109
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Cazzaniga, Amanda. Universidad Nacional de Misiones. Facultad de Cs.exactas Químicas y Naturales. Departamento de Ciencia y Tecnol. de Los Alimentos; Argentina. Universidad Nacional del Nordeste; Argentina
dc.description.fil
Fil: Brousse, Maria Marcela. Universidad Nacional de Misiones. Facultad de Cs.exactas Químicas y Naturales. Departamento de Ciencia y Tecnol. de Los Alimentos; Argentina
dc.description.fil
Fil: Linares, Ramón Andrés. Universidad Nacional de Misiones. Facultad de Cs.exactas Químicas y Naturales. Departamento de Ciencia y Tecnol. de Los Alimentos; Argentina
dc.journal.title
Journal of Food Science
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.15870
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/1750-3841.15870
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