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Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development

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Title Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development
 
Creator 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, Martín
Vélez Hernández, Gustavo
Ceballos, German
 
Subject gluten-free foods
fermentation
baking
fermentación
alimentos exento de gluten
cocción al horno
 
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.
 
Date 2022-08-18
2023-02-01T09:31:32Z
2023-02-01T09:31:32Z
 
Type Journal Article
 
Identifier 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
2042-6496
https://hdl.handle.net/10568/128381
https://doi.org/10.1039/d2fo00048b
 
Language en
 
Rights CC-BY-3.0
Open Access
 
Format p. 9254-9267
application/pdf
 
Publisher Royal Society of Chemistry (RSC)
 
Source Food and Function