Sensory and texture properties of "chipá": Influence of ingredients and storage conditions of batter
“Chipá” is a gluten-free bread made with cassava starch and cheese. Usually, the batter is baked immediately and the product is eaten warm. In this study, the effect of refrigeration and freezing of batter, and the role of cheese upon “chipás” prepared with cassava or corn starch were analyzed. This...
| Autores principales: | , , , |
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| Formato: | Articulo |
| Lenguaje: | Inglés |
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2016
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| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/97414 https://ri.conicet.gov.ar/11336/57343 https://www.cogentoa.com/article/10.1080/23311932.2016.1275394 |
| Aporte de: |
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I19-R120-10915-97414 |
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| record_format |
dspace |
| institution |
Universidad Nacional de La Plata |
| institution_str |
I-19 |
| repository_str |
R-120 |
| collection |
SEDICI (UNLP) |
| language |
Inglés |
| topic |
Ciencias Exactas Gluten-free product Cassava starch Corn starch Cheese refrigeration freezing |
| spellingShingle |
Ciencias Exactas Gluten-free product Cassava starch Corn starch Cheese refrigeration freezing Ávalos, Ana Goytiño, Pamela Conforti, Paula Andrea Lupano, Cecilia Elena Sensory and texture properties of "chipá": Influence of ingredients and storage conditions of batter |
| topic_facet |
Ciencias Exactas Gluten-free product Cassava starch Corn starch Cheese refrigeration freezing |
| description |
“Chipá” is a gluten-free bread made with cassava starch and cheese. Usually, the batter is baked immediately and the product is eaten warm. In this study, the effect of refrigeration and freezing of batter, and the role of cheese upon “chipás” prepared with cassava or corn starch were analyzed. This may offer alternatives to the storage of batter, and contribute to the knowledge of the effect of refrigeration and freezing of batter in gluten-free baking products. Texture and colour were analyzed in batter and baked products. Volume, sensory quality and <i>in vitro</i> starch digestibility of “chipás” were also determined. The refrigeration or freezing of batter turned darker mainly the baked products containing cheese, probably due to the Maillard reactions between proteins and products of lipid oxidation. The “chipá” made with cheese and cassava starch was bigger, softer and gummier than that prepared with corn starch, and these properties did not change when the batter was frozen. No differences were found in the <i>in vitro</i> starch digestibility of “chipás” due to the batter storage conditions. Cassava starch was more digestible than corn starch. Freezing would be a good alternative to storage the batter of cassava starch and cheese. |
| format |
Articulo Articulo |
| author |
Ávalos, Ana Goytiño, Pamela Conforti, Paula Andrea Lupano, Cecilia Elena |
| author_facet |
Ávalos, Ana Goytiño, Pamela Conforti, Paula Andrea Lupano, Cecilia Elena |
| author_sort |
Ávalos, Ana |
| title |
Sensory and texture properties of "chipá": Influence of ingredients and storage conditions of batter |
| title_short |
Sensory and texture properties of "chipá": Influence of ingredients and storage conditions of batter |
| title_full |
Sensory and texture properties of "chipá": Influence of ingredients and storage conditions of batter |
| title_fullStr |
Sensory and texture properties of "chipá": Influence of ingredients and storage conditions of batter |
| title_full_unstemmed |
Sensory and texture properties of "chipá": Influence of ingredients and storage conditions of batter |
| title_sort |
sensory and texture properties of "chipá": influence of ingredients and storage conditions of batter |
| publishDate |
2016 |
| url |
http://sedici.unlp.edu.ar/handle/10915/97414 https://ri.conicet.gov.ar/11336/57343 https://www.cogentoa.com/article/10.1080/23311932.2016.1275394 |
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AT avalosana sensoryandtexturepropertiesofchipainfluenceofingredientsandstorageconditionsofbatter AT goytinopamela sensoryandtexturepropertiesofchipainfluenceofingredientsandstorageconditionsofbatter AT confortipaulaandrea sensoryandtexturepropertiesofchipainfluenceofingredientsandstorageconditionsofbatter AT lupanoceciliaelena sensoryandtexturepropertiesofchipainfluenceofingredientsandstorageconditionsofbatter |
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Repositorios |
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1764820492709003266 |