Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development
Amylose-free and wild-type cassava starches were fermented for up to 30 days and oven- or sun-dried. The specific volume (ν) after baking was measured in native and fermented starches. The average ν (across treatments) for waxy starch was 3.5 times higher than that in wild-type starches (17.6 vs. 4....
| Autores principales: | , , , , , , , , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Royal Society of Chemistry
2022
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/128381 |
| _version_ | 1855532155733540864 |
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| author | Dufour, Dominique Rolland Sabaté, Agnès Cordoba, Hansel A. Mina Melendez, Jorge Luis Luna Moreno Alzate, Jhon Larry Pizzaro, Mónica Guilois Dubois, Sophie Sánchez, Teresa Belalcázar, John Eiver Morante, Nelson Tran, Thierry Moreno Santander, Martin A. Vélez Hernández, Gustavo Adolfo Ceballos, German |
| author_browse | Belalcázar, John Eiver Ceballos, German Cordoba, Hansel A. Mina Dufour, Dominique Guilois Dubois, Sophie Melendez, Jorge Luis Luna Morante, Nelson Moreno Alzate, Jhon Larry Moreno Santander, Martin A. Pizzaro, Mónica Rolland Sabaté, Agnès Sánchez, Teresa Tran, Thierry Vélez Hernández, Gustavo Adolfo |
| author_facet | Dufour, Dominique Rolland Sabaté, Agnès Cordoba, Hansel A. Mina Melendez, Jorge Luis Luna Moreno Alzate, Jhon Larry Pizzaro, Mónica Guilois Dubois, Sophie Sánchez, Teresa Belalcázar, John Eiver Morante, Nelson Tran, Thierry Moreno Santander, Martin A. Vélez Hernández, Gustavo Adolfo Ceballos, German |
| author_sort | Dufour, Dominique |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Amylose-free and wild-type cassava starches were fermented for up to 30 days and oven- or sun-dried. The specific volume (ν) after baking was measured in native and fermented starches. The average ν (across treatments) for waxy starch was 3.5 times higher than that in wild-type starches (17.6 vs. 4.8 cm3 g−1). The best wild-type starch (obtained after fermentation and sun-drying) had considerably poorer breadmaking potential than native waxy cassava (8.4 vs. 16.4 cm3 g−1, respectively). The best results were generally obtained through the synergistic combination of fermentation (for about 10–14 days) and sundrying. Fermentation reduced viscosities and the weight average molar mass led to denser macromolecules and increased branching degree, which are linked to a high loaf volume. The absence of amylose, however, was shown to be a main determinant as well. Native waxy starch (neutral in taste, gluten-free, and considerably less expensive than the current alternatives to cassava) could become a new ingredient for the formulation of clean label-baked or fried expanded products. |
| format | Journal Article |
| id | CGSpace128381 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Royal Society of Chemistry |
| publisherStr | Royal Society of Chemistry |
| record_format | dspace |
| spelling | CGSpace1283812025-12-08T09:54:28Z Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development Dufour, Dominique Rolland Sabaté, Agnès Cordoba, Hansel A. Mina Melendez, Jorge Luis Luna Moreno Alzate, Jhon Larry Pizzaro, Mónica Guilois Dubois, Sophie Sánchez, Teresa Belalcázar, John Eiver Morante, Nelson Tran, Thierry Moreno Santander, Martin A. Vélez Hernández, Gustavo Adolfo Ceballos, German gluten-free foods fermentation baking fermentación alimentos exento de gluten cocción al horno Amylose-free and wild-type cassava starches were fermented for up to 30 days and oven- or sun-dried. The specific volume (ν) after baking was measured in native and fermented starches. The average ν (across treatments) for waxy starch was 3.5 times higher than that in wild-type starches (17.6 vs. 4.8 cm3 g−1). The best wild-type starch (obtained after fermentation and sun-drying) had considerably poorer breadmaking potential than native waxy cassava (8.4 vs. 16.4 cm3 g−1, respectively). The best results were generally obtained through the synergistic combination of fermentation (for about 10–14 days) and sundrying. Fermentation reduced viscosities and the weight average molar mass led to denser macromolecules and increased branching degree, which are linked to a high loaf volume. The absence of amylose, however, was shown to be a main determinant as well. Native waxy starch (neutral in taste, gluten-free, and considerably less expensive than the current alternatives to cassava) could become a new ingredient for the formulation of clean label-baked or fried expanded products. 2022-08-18 2023-02-01T09:31:32Z 2023-02-01T09:31:32Z Journal Article https://hdl.handle.net/10568/128381 en Open Access application/pdf Royal Society of Chemistry Moreno Alzate, J.L.; Pizzaro, M.; Guilois Dubois, S.; Sánchez, T.; Belalcazar, J.E. Morante, N.; Tran, T.; Moreno-Santander, M.; Vélez-Hernández, G.; Ceballos, G. (2022) Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development. Food and Function 13(18) p. 9254-9267. ISSN: 2042-6496 |
| spellingShingle | gluten-free foods fermentation baking fermentación alimentos exento de gluten cocción al horno Dufour, Dominique Rolland Sabaté, Agnès Cordoba, Hansel A. Mina Melendez, Jorge Luis Luna Moreno Alzate, Jhon Larry Pizzaro, Mónica Guilois Dubois, Sophie Sánchez, Teresa Belalcázar, John Eiver Morante, Nelson Tran, Thierry Moreno Santander, Martin A. Vélez Hernández, Gustavo Adolfo Ceballos, German Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development |
| title | Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development |
| title_full | Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development |
| title_fullStr | Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development |
| title_full_unstemmed | Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development |
| title_short | Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development |
| title_sort | native and fermented waxy cassava starch as a novel gluten free and clean label ingredient for baking and expanded product development |
| topic | gluten-free foods fermentation baking fermentación alimentos exento de gluten cocción al horno |
| url | https://hdl.handle.net/10568/128381 |
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