Efecto del tiempo de Cocción del Zapallo (Cucurbita maxima) y la adición de Glucosa Oxidasa en el Aumento de Almidón Resistente del Pan de Molde

Bárbara L. Tasiguano, Camila Villarreal, Marcio Schmiele, Maria G. Vernaza

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

6 Citas (Scopus)

Resumen

Bread was made with wheat flour substitution for pumpkin flour (13%), following a central rotational composite design 22. The independent variables were glucose oxidase (0-20 ppm) and cooking time of pumpkin before being ground to flour (0-20 min). The dependent variables were specific volume, instrumental color and content of resistant starch. The mixtures of flours were characterized in Mixolab and an acceptance test was carried out for sensory evaluation. The results showed that a longer cooking time and average enzyme values increase the stability of the dough. The weakening of the proteins increased with average enzyme values and longer cooking time, while retrogradation of the starch decreased under the same conditions. The specific volume and content of resistant starch increased with longer cooking time. There was no significant statistical difference between treatments in the sensory evaluation analysis.

Título traducido de la contribuciónEffect of Cooking Time of Pumpkin (Cucurbita maxima) and the addition of Glucose Oxidase on the Increase of Resistant Starch in Loaf Bread
Idioma originalEspañol
Páginas (desde-hasta)167-178
Número de páginas12
PublicaciónInformacion Tecnologica
Volumen30
N.º3
DOI
EstadoPublicada - 2019

Palabras clave

  • Cooking time
  • Cucurbita maxima
  • Glucose oxidase
  • Pumpkin
  • Resistant starch

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