Non-cereals starch resources
To produce bakery goods, the gluten protein is the key factor due to its contribution to water absorption capacity and because it provides extensibility, elasticity and cohesiveness to bread dough. This allows the fermentation gas remains occluded and maintained in the liquid phase during dough deve...
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| Formato: | Parte de libro publisherVersion |
| Lenguaje: | Inglés |
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Springer Nature Switzerland AG
2023
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| Acceso en línea: | http://hdl.handle.net/20.500.12272/8211 https://doi.org/10.1007/978-3-031-28344-4_3 |
| Aporte de: |
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I68-R174-20.500.12272-8211 |
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| record_format |
dspace |
| institution |
Universidad Tecnológica Nacional |
| institution_str |
I-68 |
| repository_str |
R-174 |
| collection |
RIA - Repositorio Institucional Abierto (UTN) |
| language |
Inglés |
| topic |
potato starch Cassava starch Non-conventional starches Granule structure Modification Functional properties |
| spellingShingle |
potato starch Cassava starch Non-conventional starches Granule structure Modification Functional properties Dini, Cecilia Flores, Silvia Karina Kupervaser, María Gabriela Sosa, Carola Andrea Traffano Schiffo, María Victoria Viña, Sonia Zulma Non-cereals starch resources |
| topic_facet |
potato starch Cassava starch Non-conventional starches Granule structure Modification Functional properties |
| description |
To produce bakery goods, the gluten protein is the key factor due to its contribution to water absorption capacity and because it provides extensibility, elasticity and cohesiveness to bread dough. This allows the fermentation gas remains occluded and maintained in the liquid phase during dough development, leading to obtain high-grade breads (Wieser 2007). However, gluten has been identifed as the responsible of celiac disease (Ronda et al. 2009), and the only effective treatment for patients is to follow strictly a gluten-free (GF) diet (Witczak et al. 2016). It has been observed that, if formulation is not properly adjusted, baked products without glu ten could result in lower quality attributes, reduced nutritional characteristics and consumer acceptance (Naqash et al. 2017). Therefore, the development of GF products appropriate for consumers with disorders related to gluten intake was growing in importance (Zhang et al. 2017).
Formerly, hydrocolloids and starch were the major ingredients in GF diets (Shi and Bemiller 2002). From last decades, the demand of new food ingredients suitable for GF products is expanding in order to obtain more foods for a wider diet without potentially allergenic proteins. Among those ingredients, alternative starches resources are intensely searching. Starch is one of the most abundant and consumed natural polysaccharide in human diet. It is a biopolymer composed of glucose and it is obtained from plants such as grains, legumes, and tubers (Karmakar et al. 2014). Despite its high abundance, commercially sustainable sources of starch are limited to corn, wheat, cassava, potato and rice. With respect to corn, the global market reached 78 million tons (Mt) in 2020, being mainly produced in the United States, Europe and China (70–80%), whereas wheat is produced (6.3 Mt) mostly in Europe China and India (98%). The cassava starch (CS) production (6.9 Mt) comes from Asian Pacifc region (Thailand, China and Indonesia) and Brazil (75%). Finally, potato starch (PS) which global market attained 3.4 Mt, accounting the highest productions from China, India, United States and Europe (80%); while rice is produced particularly in Asia (Expert Market Research 2020; Murphy 2000). Each region has a more convenient source of starch production mostly determined by climatic and logistic requirements (Semeijn and Buwalda 2018).
For food production (noodles, baked goods, etc.), starch is widely used as a gelling, thickening, and/or stabilizing agent (Fonseca et al. 2021; Rożnowski et al. 2014), besides being processed and used as binder, sweetener and as emulsifer (Mahmood et al. 2017; Bello-Pérez et al. 2006).
In particular, natural starches with low or without gluten are intensely requested because of their possibility to be used in the formulation of GF bakery products. In this context, corn and potato are the most commonly used starches, together with cassava and rice (Masure et al. 2016), due to their benefcial characteristics, such as neutral taste, soft texture, and high digestibility. They are frequently used in combination with proteins and hydrocolloids to counter their minimal structure-building potential, contributing to the structure, texture and stability of food through their thickening or gelling behaviour and surface properties (Capriles and Arêas 2014; Doublier et al. 2000). Other cereals, like minor or pseudo-cereals, like sorghum, millet, quinoa, amaranths and buckwheat, are being tested as alternative ingredientes tolerated by celiac patients (Comino et al. 2013). In addition, new sources of non-cereal starch are being explored including beans (pea, chickpea), sweet potato and other ethnical tubers, carrots, nuts and some fruits as banana or mango (unripe pulp and kernel) (Witczak et al. 2016; Punia Bangar et al. 2021; Lagunes-Delgado et al. 2022). Till the moment, many reports are found describing general properties of such novel starches but there are not clear applications yet.
To better understanding the functionality of starch in food production, some general aspects about structure, functional, nutritional properties and a brief mention to available techniques to modify starches is described in the following sections. A special description and some applications of potato, cassava and others non conventional resources starches is also exposed |
| format |
Parte de libro publisherVersion |
| author |
Dini, Cecilia Flores, Silvia Karina Kupervaser, María Gabriela Sosa, Carola Andrea Traffano Schiffo, María Victoria Viña, Sonia Zulma |
| author_facet |
Dini, Cecilia Flores, Silvia Karina Kupervaser, María Gabriela Sosa, Carola Andrea Traffano Schiffo, María Victoria Viña, Sonia Zulma |
| author_sort |
Dini, Cecilia |
| title |
Non-cereals starch resources |
| title_short |
Non-cereals starch resources |
| title_full |
Non-cereals starch resources |
| title_fullStr |
Non-cereals starch resources |
| title_full_unstemmed |
Non-cereals starch resources |
| title_sort |
non-cereals starch resources |
| publisher |
Springer Nature Switzerland AG |
| publishDate |
2023 |
| url |
http://hdl.handle.net/20.500.12272/8211 https://doi.org/10.1007/978-3-031-28344-4_3 |
| work_keys_str_mv |
AT dinicecilia noncerealsstarchresources AT floressilviakarina noncerealsstarchresources AT kupervasermariagabriela noncerealsstarchresources AT sosacarolaandrea noncerealsstarchresources AT traffanoschiffomariavictoria noncerealsstarchresources AT vinasoniazulma noncerealsstarchresources |
| _version_ |
1770623477266513920 |
| spelling |
I68-R174-20.500.12272-82112023-06-29T21:41:53Z Non-cereals starch resources Dini, Cecilia Flores, Silvia Karina Kupervaser, María Gabriela Sosa, Carola Andrea Traffano Schiffo, María Victoria Viña, Sonia Zulma potato starch Cassava starch Non-conventional starches Granule structure Modification Functional properties To produce bakery goods, the gluten protein is the key factor due to its contribution to water absorption capacity and because it provides extensibility, elasticity and cohesiveness to bread dough. This allows the fermentation gas remains occluded and maintained in the liquid phase during dough development, leading to obtain high-grade breads (Wieser 2007). However, gluten has been identifed as the responsible of celiac disease (Ronda et al. 2009), and the only effective treatment for patients is to follow strictly a gluten-free (GF) diet (Witczak et al. 2016). It has been observed that, if formulation is not properly adjusted, baked products without glu ten could result in lower quality attributes, reduced nutritional characteristics and consumer acceptance (Naqash et al. 2017). Therefore, the development of GF products appropriate for consumers with disorders related to gluten intake was growing in importance (Zhang et al. 2017). Formerly, hydrocolloids and starch were the major ingredients in GF diets (Shi and Bemiller 2002). From last decades, the demand of new food ingredients suitable for GF products is expanding in order to obtain more foods for a wider diet without potentially allergenic proteins. Among those ingredients, alternative starches resources are intensely searching. Starch is one of the most abundant and consumed natural polysaccharide in human diet. It is a biopolymer composed of glucose and it is obtained from plants such as grains, legumes, and tubers (Karmakar et al. 2014). Despite its high abundance, commercially sustainable sources of starch are limited to corn, wheat, cassava, potato and rice. With respect to corn, the global market reached 78 million tons (Mt) in 2020, being mainly produced in the United States, Europe and China (70–80%), whereas wheat is produced (6.3 Mt) mostly in Europe China and India (98%). The cassava starch (CS) production (6.9 Mt) comes from Asian Pacifc region (Thailand, China and Indonesia) and Brazil (75%). Finally, potato starch (PS) which global market attained 3.4 Mt, accounting the highest productions from China, India, United States and Europe (80%); while rice is produced particularly in Asia (Expert Market Research 2020; Murphy 2000). Each region has a more convenient source of starch production mostly determined by climatic and logistic requirements (Semeijn and Buwalda 2018). For food production (noodles, baked goods, etc.), starch is widely used as a gelling, thickening, and/or stabilizing agent (Fonseca et al. 2021; Rożnowski et al. 2014), besides being processed and used as binder, sweetener and as emulsifer (Mahmood et al. 2017; Bello-Pérez et al. 2006). In particular, natural starches with low or without gluten are intensely requested because of their possibility to be used in the formulation of GF bakery products. In this context, corn and potato are the most commonly used starches, together with cassava and rice (Masure et al. 2016), due to their benefcial characteristics, such as neutral taste, soft texture, and high digestibility. They are frequently used in combination with proteins and hydrocolloids to counter their minimal structure-building potential, contributing to the structure, texture and stability of food through their thickening or gelling behaviour and surface properties (Capriles and Arêas 2014; Doublier et al. 2000). Other cereals, like minor or pseudo-cereals, like sorghum, millet, quinoa, amaranths and buckwheat, are being tested as alternative ingredientes tolerated by celiac patients (Comino et al. 2013). In addition, new sources of non-cereal starch are being explored including beans (pea, chickpea), sweet potato and other ethnical tubers, carrots, nuts and some fruits as banana or mango (unripe pulp and kernel) (Witczak et al. 2016; Punia Bangar et al. 2021; Lagunes-Delgado et al. 2022). Till the moment, many reports are found describing general properties of such novel starches but there are not clear applications yet. To better understanding the functionality of starch in food production, some general aspects about structure, functional, nutritional properties and a brief mention to available techniques to modify starches is described in the following sections. A special description and some applications of potato, cassava and others non conventional resources starches is also exposed Fil: Dini, Cecilia. Universidad Nacional de La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Argentina. Fil: Flores, Silvia Karina. Universidad de Buenos Aires (UBA), Facultad de Ciencias Exactas y Naturales (FCEN). Departamento de Industrias; Argentina. Fil: Flores, Silvia Karina. Consejo Nacional de Investigaciones Científicas y Técnicas. Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina Fil: Kupervaser, María Gabriela. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Grupo de Investigación en Biotecnología y Alimentos (BIOTEC); Argentina Fil: Sosa, Carola Andrea. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Grupo de Investigación en Biotecnología y Alimentos (BIOTEC); Argentina Fil: Traffano Schiffo, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina. Fil: Viña, Sonia Zulma. Universidad Nacional de La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Argentina. Peer Reviewed 2023-06-29T21:41:52Z 2023-06-29T21:41:52Z 2023-05-26 info:eu-repo/semantics/bookPart publisherVersion Designing Gluten Free Bakery and Pasta Products http://hdl.handle.net/20.500.12272/8211 https://doi.org/10.1007/978-3-031-28344-4_3 eng openAccess Acceso abierto pdf Springer Nature Switzerland AG |