Rheological effects of high substitution levels of fats by inulin in whole cassava dough: chemical and physical characterization of produced biscuits

Longoria-García, Samuel; Cruz, Mario; I.M.Flores-Verástegui, Mildred; Martínez-Vázquez, Gabriela; Contreras-Esquivel, Juan Carlos; Jiménez‐Regalado, Enrique J.; Belmares, Ruth

doi:10.1007/s13197-019-04187-6

Cited by 14 publications

(5 citation statements)

References 22 publications

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“…( 2020 )) in studying the effect of QF addition on wheat bread. The fat content of F6 is found to be significantly higher than that of F13 ( p < .05), which was due to the substitution of L‐inulin with fat at a level of 10% w/w in the formulation of the F13 sample (Longoria‐García et al., 2020 ).…”

Section: Resultsmentioning

confidence: 99%

“…Recently, the use of pseudocereals or prebiotics in the production of functional products has aroused the minds of food industry researchers due to their special compounds. Several studies have been conducted in this field; for instance, the production of GF biscuits based on QF (Moawad et al., 2018 ), optimization of GF cookies using QF (Jan et al., 2018 ), production of prebiotic GF chocolate cookies using inulin and oligofructose (da Silva & Conti‐Silva, 2018 ), and the use of inulin for fat reduction in GF biscuits (Longoria‐García et al., 2020 ).…”

Section: Introductionmentioning

confidence: 99%

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Gluten‐free Nan‐e‐Fasaee: Formulation optimization on the basis of quinoa flour and inulin

Jamali,

Sayadi,

Nejati

et al. 2023

Food Science & Nutrition

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Diversification of gluten‐free (GF) bakery products is considerably important, as those who suffer from gluten intolerance should follow a GF diet their whole life. Regarding this study, it was aimed at optimizing the formulation of a quinoa‐based GF traditional bakery product, i.e. Nan‐e‐Fasaee using inulin as a bifunctional agent (both a prebiotic compound and a structure‐forming agent). Otherwise, its potential role as a fat and sugar replacer was also assessed. For this purpose, short (S)‐ and long (L)‐chain inulin were used as sugar and fat replacers, respectively, at 0%–50% w/w in quinoa flour (QF)‐based GF Nan‐e‐Fasaee and optimization was done based on rheological, textural, and sensory analysis. Results indicated that QF diet provided the batter with the dominance of elastic modulus and increased hardness (i.e. 5170.0 ± 22.50 g in the presence of QF compared to 1477.0 ± 20.81 g in wheat‐based ones). Inulin inclusion reduced the hardness, as the lowest was observed at S‐inulin substitution levels of 40% and 50% w/w, with values equal to 2422.0 ± 20.81 and 2431.0 ± 35.57 g, respectively (the most similar ones to control sample). The interference of S‐inulin with the non‐gelatinized starch structure is supposed to decrease the hardness. The highest score in texture was also perceived at F6 and F13, with values equal to 8.00 ± 0.10 and 7.97 ± 0.05, respectively. Using S‐ and L‐inulin in combination is found to improve the textural characteristics due to preventing the competitive role of sugar in water absorption in formulations containing L‐inulin. Regarding optimization of quinoa‐based GF Nan‐e‐Fasaee with reduced sugar and fat levels using inulin, it is found to be feasible.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Gluten‐free Nan‐e‐Fasaee: Formulation optimization on the basis of quinoa flour and inulin

Jamali,

Sayadi,

Nejati

et al. 2023

Food Science & Nutrition

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“…This decrease is because the banana peel contains a large amount of acetic acid, so the more carbon the banana peel has, the pH of the ink decreases [2]. As with banana peels, cassava peel also contains acetic acid [21].…”

Section: Resultsmentioning

confidence: 99%

Carbon Ink Characterization from Banana and Cassava Peels by Carbonization Method

Fatimah

Mustika

Pratiwi

2020

JKPK

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Banana and cassava plants are the most growing plants in the world. The use of both plant's peel is usually for animal feed. This research is intended to utilize banana and cassava peel as a raw material of whiteboard ink markers by varying concentration of the carbons to see its effect on the characteristics of the ink. The carbon concentration variations are 25 g, 30 g, 35 g, 40 g, and 45 g, which is dissolved in 100 ml of the solution. The steps of this research include the carbonization of banana or cassava peel, and then its carbon powder is sifted by 200 mesh. The powder will be dissolved in 50 ml of Arabic gum 10%, 15 ml of PEG-7, and 35 ml of alcohol 70%, then the solution stirred until homogeneous. The result showed that the addition of the Banana or cassava peels carbon concentration effect on the value of density, viscosity, pH, and pigment ink. The characteristic whiteboard ink markers from the banana peel that accordance with the commercial ink. It is consists of 30% Banana peel carbon concentration with a density value of 1.0077 g/cm<sup>3</sup>, viscosity value of 6.2049 cP, pH value of 10.55, and the ink pigment are close enough with the commercial refill ink. While the characteristic from cassava consists of 35% cassava peel carbon concentration with a density value of 1.0893 g/cm<sup>3</sup>, viscosity value of 15,2427 cP, pH value of 8,75, and the ink pigment are close enough with the commercial ink

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“…The color of biscuits is significantly affected by their inulin content. Longoria-García et al (2020) found that the L* value of cassava-based biscuits increased with higher inulin content, resulting in a darker color. A similar trend was observed in this study, where biscuits made with a higher substitution of jicama flour exhibited a darker color due to the caramelization and Maillard reaction of carbohydrates (Zamora and Hidalgo, 2011;Maire et al, 2013).…”

Section: Colormentioning

confidence: 96%

Utilization of Cassava-Jicama Composite Flour in Making Gluten-Free Biscuits with Different Types of Fats

Richirose,

Soedirga

2023

Caraka Tani J. Sustain. Agric.

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Biscuits are a commonly consumed bakery product typically using wheat flour as a primary ingredient, rendering them unsuitable for gluten-intolerant consumers. Using cassava as a gluten-free alternative for composite flour in bakery products has been proven effective. Furthermore, jicama, which has high total dietary fiber contents, including inulin, can enhance total dietary fiber content. However, high-fiber ingredients can often produce a tough texture. To address this, fats such as butter and margarine are typically used to enhance the texture of baked products, although the use of shortening still needs to be explored. Both margarine and shortening are vegetable-based, making them more widely consumable. The production of jicama flour and gluten-free biscuits was the focus of this study. This study uses a completely randomized design with two factors: the ratio of composite flour (100:0, 90:10, 80:20, 70:30, 60:40) and the type of fat (margarine and shortening). Analyses were performed on the gluten-free biscuits to determine the total dietary fiber, inulin, fat, moisture, spread ratio, color and hardness. Results indicated that biscuits made with shortening with a flour ratio of 90:10 of cassava to jicama flour are the best formulation, yielding 2.54±0.00% inulin, 6.50±0.10% total dietary fiber, 19.88±0.17% fat, 2.20±0.10% moisture content, 10.03±0.20 spread ratio, lightness (L*) value of 52.53±0.37, °Hue value of 66.78±0.51, and 869.88±16.07 g hardness. This study shows that jicama flour can be an alternative to producing composite flour for gluten-free products. Shortening, which is not commonly used in biscuit making, may be considered an alternative fat source.

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Rheological effects of high substitution levels of fats by inulin in whole cassava dough: chemical and physical characterization of produced biscuits

Cited by 14 publications

References 22 publications

Gluten‐free Nan‐e‐Fasaee: Formulation optimization on the basis of quinoa flour and inulin

Gluten‐free Nan‐e‐Fasaee: Formulation optimization on the basis of quinoa flour and inulin

Carbon Ink Characterization from Banana and Cassava Peels by Carbonization Method

Utilization of Cassava-Jicama Composite Flour in Making Gluten-Free Biscuits with Different Types of Fats

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