Gluten-free cakes with walnut flour: a technological, sensory, and microstructural approach

Walnut flour (WF), a by-product of walnut oil production, is characterised by high polyunsaturated fatty acids, proteins, and fibre contents and presents suitability for bakery products. However, when using nontraditional ingredients, it is essential to evaluate the effect on the quality properties...

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Autores principales: Burbano Moreano, Juan José, Cabezas, Darío Marcelino, Correa, María Jimena
Formato: Articulo
Lenguaje:Inglés
Publicado: 2022
Materias:
Química
Acceptability
Amylose–lipid complex
fractal dimension
SEM
TPA
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/150703
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-150703
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Acceptability
Amylose–lipid complex
fractal dimension
SEM
TPA
spellingShingle Química
Acceptability
Amylose–lipid complex
fractal dimension
SEM
TPA
Burbano Moreano, Juan José
Cabezas, Darío Marcelino
Correa, María Jimena
Gluten-free cakes with walnut flour: a technological, sensory, and microstructural approach
topic_facet Química
Acceptability
Amylose–lipid complex
fractal dimension
SEM
TPA
description Walnut flour (WF), a by-product of walnut oil production, is characterised by high polyunsaturated fatty acids, proteins, and fibre contents and presents suitability for bakery products. However, when using nontraditional ingredients, it is essential to evaluate the effect on the quality properties of the final product. So, this work aimed to assess the impact of WF on the technological, physicochemical, and sensory properties of gluten-free (GF) cakes. WF was added at a flour blend (cassava (CS) and maize (MS) starches and rice flour) at 0, 10%, 15%, and 20%. The results showed that WF modified starch gelatinisation, increased amylose–lipid complex (ALC) content, and made crumbs easier to chew. Besides, the total dietary fibre (TDF) and protein content significantly increased. Cakes with 15% WF presented the highest specific volume (SV) and no differences in overall acceptability with respect to control. Hence, WF is a suitable ingredient for gluten-free bakery products.
format Articulo
Articulo
author Burbano Moreano, Juan José
Cabezas, Darío Marcelino
Correa, María Jimena
author_facet Burbano Moreano, Juan José
Cabezas, Darío Marcelino
Correa, María Jimena
author_sort Burbano Moreano, Juan José
title Gluten-free cakes with walnut flour: a technological, sensory, and microstructural approach
title_short Gluten-free cakes with walnut flour: a technological, sensory, and microstructural approach
title_full Gluten-free cakes with walnut flour: a technological, sensory, and microstructural approach
title_fullStr Gluten-free cakes with walnut flour: a technological, sensory, and microstructural approach
title_full_unstemmed Gluten-free cakes with walnut flour: a technological, sensory, and microstructural approach
title_sort gluten-free cakes with walnut flour: a technological, sensory, and microstructural approach
publishDate 2022
url http://sedici.unlp.edu.ar/handle/10915/150703
work_keys_str_mv AT burbanomoreanojuanjose glutenfreecakeswithwalnutflouratechnologicalsensoryandmicrostructuralapproach
AT cabezasdariomarcelino glutenfreecakeswithwalnutflouratechnologicalsensoryandmicrostructuralapproach
AT correamariajimena glutenfreecakeswithwalnutflouratechnologicalsensoryandmicrostructuralapproach
bdutipo_str Repositorios
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