Artículos de revistas
Fermented Cassava Starch Biscuits Enriched With Soluble And Insoluble Fibers [biscoitos De Polvilho Azedo Enriquecidos Com Fibras Solúveis E Insolúveis]
Registro en:
Ciencia E Tecnologia De Alimentos. , v. 28, n. SUPPL., p. 184 - 191, 2008.
1012061
2-s2.0-65549141861
Autor
Montenegro F.M.
Gomes-Ruffi C.R.
Vicente C.A.
Collares-Queiroz F.P.
Steel C.J.
Institución
Resumen
This work evaluated the use of wheat bran and polidextrose as fiber sources to enrich fermented cassava starch biscuits. The Response Surface Methodology was used to verify the influence of the addition of these fiber sources on the quality parameters of the biscuits. The responses of the 22 central composite rotational experimental design that were evaluated were specific volume, hardness, and moisture and color - parameters L, a*, and b*. For the specific volume and hardness responses, all factors were significant: 95% confidence level, with R2 of 0.9307 and 0.8091, respectively Analyzing the surfaces obtained it could be observed that the wheat bran and polidextrose reduced the specific volume and the wheat bran had a greater effect in increasing hardness. The substitution of fermented cassava starch by wheat bran and polidextrose in proportions of 1.5 and 5%, respectively, produced a fiber-rich sample with 6.23% dietary fiber (calculated theoretically) without affecting the expansion and texture characteristics negatively and with a good sensory acceptance. 28 SUPPL. 184 191 (2000) Approved Methods, , AACC. 10 ed. St. Paul: American Association of Cereal Chemists Bertolini, A.C., Relationship between thermomechanical properties and baking expansion of sour cassava starch (polvilho azedo) (2001) Journal of the Science of Food and Agriculture, 81 (4), pp. 429-435 Portaria n° 27. Aprova o Regulamento Técnico referente à Informação Nutricional Complementar (declarações relacionadas ao conteúdo de nutrientes), constantes do anexo desta Portaria (2006) Diário Oficial da União, , http://www.anvisa.gov.br/alimentos/legis/, BRASIL, Brasília, DF, 16 jan. 1998. Disponível em: Acesso em: 04 maio Cereda, M.P., Padronização para ensaios de qualidade da fécula de mandioca fermentada (polvilho azedo). I. Formulação e preparo de biscoitos (1983) Boletim da Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 17 (3), pp. 287-295 Chandalia, M., Beneficial effects of high dietary fiber intake in patients with type 2 diabetes mellitus (2000) New England Journal of Medicine, 342 (19), pp. 1392-1398 Demiate, I.M., Relationship between baking behavior of modified cassava starches and starch chemical structure determined by FTIR spectroscopy (2000) Carbohydrate Polymers, 42 (2), pp. 149-158 Fidgor, S.K., Rennhard, H.W., Caloric utilization and disposition of C-polydextrose in the rat (1981) Journal of Agricultural and Food Chemistry, 29 (6), pp. 1181-1189 Gomes, A.M.M., Silva, C.E.M., Ricardo, N.M.P.S., Effects of annealing on the physicochemical properties of fermented cassava starch (polvilho azedo) (2005) Carbohydrate Polymers, 60 (1), pp. 1-6 Govers, M.J., Wheat bran affects the site of fermentation of resistant starch and luminal indexes related to colon cancer risk: A study in pigs (1999) Gut, 45 (6), pp. 840-847 Gutkoski, L.C., Pedó, I., (2000) Aveia: composição química, valor nutricional e processamento, , São Paulo: Varela Polydextrose (1995) Compendium of Food Additive Specifications - Addendum 3, pp. 137-144. , JECFA. In: FAO Food and Nutrition, Paper 52 Maier, H., Guar, locust bean, tara and fenugreek gums (1993) Industrial Gums: Polysaccharides and their Derivatives, pp. 181-226. , In: Whistler, R. L. BeMiller, J. N. (Eds.). 3a ed., cap. 8 Marcon, M.J.A., The effect of fermentation on cassava starch microstructure (2006) Journal of Food Process Engineering, 29 (4), pp. 362-372 Nelson, A.L., Higher Fiber Ingredients (2001), St. Paul: American Association of Cereal ChemistsPark, H., Seib, P.A., Chung, O.K., Fortifying bread with a mixture of wheat fiber and psyllium husk fiber plus three antioxidants (1997) Cereal Chemistry, 74 (3), pp. 207-211 (1997) User Manual, , STABLE MICRO SYSTEMS, Texture Analyser TA-XT2i, Godalming, versions 6.10 and 7.10. Fasdfafas: Stable Micro Systems (1995) STATISTICA for Windows - Release 5.0 A, , STATSOFT, Tulsa, OK, USA: Stat Soft, Inc Stone, H., Sidel, J.L., (1993) Sensory Evaluation Practices, p. 338. , 2a ed. San Diego: Academic Press Torres, A., Thomas, R.D., Polydextrose and its applications in foods (1981) Food Technology, 35 (7), pp. 44-49 Trowell, H.C., Definition of dietary fibre (1974) Lancet, pp. 503-505 Vatanasuchart, N., Molecular properties of cassava starch modified with different UV irradiations to enhance baking expansion (2005) Carbohydrate Polymers, 61 (1), pp. 80-87 Zoul, K., Laux, J.J., Yu, L., Comparison of Swiss red wheat grain and fractions for their antioxidant properties (2004) Journal of Agricultural and Food Chemistry, 52 (5), pp. 1118-1123