Effect of flaxseed (Linum usitatissimum L.) flour and yerba mate (Ilex paraguariensis) extract on physicochemical and sensory properties of a gluten free corn-based snack

Flaxseed (<i>Linum usitatissimum</i> L.) and yerba mate (<i>Ilex paraguariensis</i>) are particularly interesting as functional ingredients due to their high content of essential omega 3-fatty acids and antioxidant properties, respectively. The objective of this work was to f...

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Autores principales: Giraldo Pineda, Carolina del Pilar, Yamul, Diego Karim, Navarro, Alba Sofía del Rosario
Formato: Articulo
Lenguaje:Inglés
Publicado: 2020
Materias:
Química
Snack
Gluten free
Corn flour
Flaxseed flour
Yerba mate
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/133768
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-133768
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Snack
Gluten free
Corn flour
Flaxseed flour
Yerba mate
spellingShingle Química
Snack
Gluten free
Corn flour
Flaxseed flour
Yerba mate
Giraldo Pineda, Carolina del Pilar
Yamul, Diego Karim
Navarro, Alba Sofía del Rosario
Effect of flaxseed (Linum usitatissimum L.) flour and yerba mate (Ilex paraguariensis) extract on physicochemical and sensory properties of a gluten free corn-based snack
topic_facet Química
Snack
Gluten free
Corn flour
Flaxseed flour
Yerba mate
description Flaxseed (<i>Linum usitatissimum</i> L.) and yerba mate (<i>Ilex paraguariensis</i>) are particularly interesting as functional ingredients due to their high content of essential omega 3-fatty acids and antioxidant properties, respectively. The objective of this work was to formulate a corn snack enriched with flaxseed flour and yerba mate extract and evaluate its physicochemical and sensory properties. Flaxseed flour, added at three levels 1, 3 and 5%, increased the water activity, moisture content and cohesiveness, and decreased the hardness and plastic deformation of the samples. The flour also changed the superficial colour and made the microstructure more compact. On the contrary, yerba mate extract (1 and 3%) decreased the water activity, moisture content and cohesiveness, counteracting the effect of flaxseed flour. Yerba mate increased the plastic deformation and the antioxidant activity of the snacks. The colour was not modified and the microstructure was more fragmented in the presence of yerba mate. Sensory evaluation suggested that flaxseed flour and yerba mate affected the flavour but did not modify the colour and crunchiness of the product.
format Articulo
Articulo
author Giraldo Pineda, Carolina del Pilar
Yamul, Diego Karim
Navarro, Alba Sofía del Rosario
author_facet Giraldo Pineda, Carolina del Pilar
Yamul, Diego Karim
Navarro, Alba Sofía del Rosario
author_sort Giraldo Pineda, Carolina del Pilar
title Effect of flaxseed (Linum usitatissimum L.) flour and yerba mate (Ilex paraguariensis) extract on physicochemical and sensory properties of a gluten free corn-based snack
title_short Effect of flaxseed (Linum usitatissimum L.) flour and yerba mate (Ilex paraguariensis) extract on physicochemical and sensory properties of a gluten free corn-based snack
title_full Effect of flaxseed (Linum usitatissimum L.) flour and yerba mate (Ilex paraguariensis) extract on physicochemical and sensory properties of a gluten free corn-based snack
title_fullStr Effect of flaxseed (Linum usitatissimum L.) flour and yerba mate (Ilex paraguariensis) extract on physicochemical and sensory properties of a gluten free corn-based snack
title_full_unstemmed Effect of flaxseed (Linum usitatissimum L.) flour and yerba mate (Ilex paraguariensis) extract on physicochemical and sensory properties of a gluten free corn-based snack
title_sort effect of flaxseed (linum usitatissimum l.) flour and yerba mate (ilex paraguariensis) extract on physicochemical and sensory properties of a gluten free corn-based snack
publishDate 2020
url http://sedici.unlp.edu.ar/handle/10915/133768
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AT yamuldiegokarim effectofflaxseedlinumusitatissimumlflourandyerbamateilexparaguariensisextractonphysicochemicalandsensorypropertiesofaglutenfreecornbasedsnack
AT navarroalbasofiadelrosario effectofflaxseedlinumusitatissimumlflourandyerbamateilexparaguariensisextractonphysicochemicalandsensorypropertiesofaglutenfreecornbasedsnack
bdutipo_str Repositorios
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