English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/128649
Compartir / Impacto:
Estadísticas
Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Título

Value Added of Resistant Starch Maize-Based Matrices in Breadmaking: Nutritional and Functional Assessment

AutorCollar, Concha ; Balestra, Federica; Ancarani, Denise
Palabras claveTechnology
Starch hydrolysis
Resistant starch
Maize bread
Wheat bread
Wheat flour
Fecha de publicación2014
EditorSpringer
CitaciónFood and Bioprocess Technology 7: 3579- 3590 (2014)
ResumenThe ability of white (W) and yellow (Y) maize flour as basic ingredients to make nutritious and healthy breads meeting functional and sensory standards is investigated. Resistant starch (R) and common wheat flour (WF) were incorporated into formulations as single and associated extra ingredients, and dough machinability, bread nutritional and functional profiles, starch hydrolysis kinetics and keeping behaviour were assessed in blended maize matrices and compared with the maize and wheat flour counterparts. Simultaneous replacement of maize flour samples by R and WF at 40 % significantly modified textural profile, crumb grain features and firming kinetics, and free polyphenol pattern of breads thereof compared to the respective Y or W maize counterparts. Bigger specific volume (+28 % Y-R-WF, +36 % W-R-WF), softer crumb bread (−64 % Y-R-WF, W-R-WF), more aerated structure and homogeneous crumb grain, and lower and slower staling kinetics are observed in composite Y and W maize-based breads, respectively. Nutritional information on maize-based blended breads showed most appealing nutritional quality than WF breads, in terms of lower digestible starch (up to −21 % in Y-R-WF, W-R-WF, WR) and rapidly digestible starch (up to −37 % in W-R-WF), higher slowly digestible starch (up to three times in WR) and resistant starch contents (from five to six times in Y-R-WF, W-R-WF, W-R, Y-R) of medium-high sensorially rated bread matrices. All single and blended maize-based breads can be labelled as high-fibre breads (6 g dietary fibre (DF)/100 g food). According to health-related benefits and prebiotic dosage of resistant starch a daily intake of 100 g of single Y-R, W-R, W-R-WF and W-R-WF provides enough resistant starch to positively affect postprandial glucose and insulin levels, while 170 g covers the amount necessary to enhance health.
URIhttp://hdl.handle.net/10261/128649
DOI10.1007/s11947-014-1371-1
Identificadoresdoi: 10.1007/s11947-014-1371-1
issn: 1935-5149
Aparece en las colecciones: (IATA) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
FABT 7 2014.pdf680,29 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 

Artículos relacionados:


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.