Colocasia esculenta, belonging to the Araceae family, represents an attractive alternative as gluten-free (GF) main ingredient owing its healthy pattern. The aim was to explore the GF breadmaking potential of Colocasia spp. cormels flour, thermally treated or blended with hydrocolloids (HPMC, xanthan gum, guar gum), enzymes (glucose oxidase or proteases) or potato starch. A total of eight formulations were used to obtain GF bread-like products. Resulting breads were characterized based on their technological quality, but also on their functional quality by in vitro starch digestion. Colocasia spp. cormels flour-based breads displayed similar quality parameters observed in previous reported GF formulations. The addition of an endoprotease allowed developing breads with higher specific volume, but the alcalase type protease increased crumb softness. In general, resulting GF breads contained higher SDS and RS fraction than RDS fractions. A better starch digestibility pattern than those previously reported in GF breads was also observed, which confirm the potential of Colocasia spp. cormels flour as novel nutritive source of GF flours.
Summary
Xanthosoma sagittifolium, belonging to the araceas family, represents an attractive alternative as a starch source. Nevertheless, as a rhizome plant two differentiated parts could be distinguished named corms and cormels." by "However, the rhizome of Xanthosoma sagittifolium has two differentiate parts named corms and cormels of Xanthosoma. Granules morphology, composition, hydration properties, pasting/thermal behaviour, as well as gelling performance were assessed. Scanning Electron Microscopy (SEM) revealed different morphology, granules were organised as aggregates in starch isolated from corms. Corms starch displayed lower hydration properties, lower apparent viscosity during heating and cooling and higher gelatinisation temperatures than cormels starch. Gels from corms starch showed less syneresis than cormels starch, but no significant differences were observed regarding their hardness. Therefore, the part of the araceas plant from which the starch is extracted must be always defined, because significant differences in their functionality are ascribed to their morphological origin.
Colocasia esculenta represents an alternative non-gluten ingredient due to its healthy properties. The objective of this study was to explore the breadmaking potential of Colocasia spp. cormel flour combined with hydrocolloids (hydroxypropyl methylcellulose, xanthan gum, guar gum). A total of three formulations were tested. Breads were characterized by assessing their technological qualities: moisture, specific volume, volume, hardness and weight loss. The quality parameters were similar to other gluten-free breads. Overall, Colocasia spp. flour can be used to produce gluten-free breads with similar technological quality parameters than those previously reported with common gluten-free flours.
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