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Artículo

Apple pomace in gluten-free formulations: Effect on rheology and product quality

Rocha Parra, Andres FelipeIcon ; Ribotta, Pablo DanielIcon ; Ferrero, CristinaIcon
Fecha de publicación: 03/2015
Editorial: Wiley Blackwell Publishing, Inc
Revista: International Journal of Food Science and Technology
ISSN: 0950-5423
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

The objective of the present work was to formulate a gluten-free (GF) baked product based on a cassava starch, rice flour and egg white mixture and enriched with apple pomace with minimum processing as source of fibre. Effects of apple pomace and water amount on batters and product quality were analysed by response surface methodology (RSM). Dynamic moduli of batters, specific volume and crumb texture were highly dependent on both apple pomace and water. Higher levels of fibre rendered less cohesive and less resilient crumbs and diminished specific volumes. A suitable balance between amounts of apple pomace and water led to products with enough specific volume and sponginess. Up to 12.5 g apple pomace and water ranging from 115 to 150 g (each 100 g mixture), specific volumes were maintained higher than 2 cm3 g-1; if apple pomace was increased up to 20 g, water amounts higher than 140 g were necessary to obtain similar results.
Palabras clave: Apple Pomace , Cassava Starch , Gluten-Free , Response Surface Methodology , Rheology , Rice Flour
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/49073
DOI: http://dx.doi.org/10.1111/ijfs.12662
URL: https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.12662
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos(ICYTAC)
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Citación
Rocha Parra, Andres Felipe; Ribotta, Pablo Daniel; Ferrero, Cristina; Apple pomace in gluten-free formulations: Effect on rheology and product quality; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 50; 3; 3-2015; 682-690
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