Physicochemical and technological characteristics of arrowroot flour modified by ultrasound and low-temperature heat treatment

Abstract

Arrowroot is a plant abundant in starch content, and because it does not possess gluten proteins in its composition, its utilization is of great interest in the production of food for people who are intolerant to these proteins. The substitution of gluten involves the use of thickening agents, such as pre-gelatinized starches or flours, which can be obtained by physical processes. In this context, the aim of this study was to evaluate the physicochemical and technological characteristics of arrowroot flour (AFU) modified by ultrasound, in the functioning of intensity and time, and modified by low humidity heat treatment (LHHT) as a function of temperature and time. Besides characterizing AFU and AFLHHT, we aimed their future application in products without gluten. All independent variables affected (P<0.05) water absorption index (WAI) and water solubility index (WSI) at 28 °C; WSI was at 80 °C, peak viscosity, final viscosity, setback and enthalpy of gelatinization (ΔH). The selected AFU was processed in 15 min at an ultrasound intensity of 43.5%, while AFLHHT was at 105 °C for 15 min. Neither of them presented significant differences in relation to their proximal composition. It is concluded that the modification of AF by both methods is feasible, and it is possible to predict its use in the formulation of foods without gluten, due to their physicochemical and technological characteristics which are more appropriate than those of AF.

Development of arrowroot flour fermented by kefir grains

“…Organic acids can naturally occur in flours (from the rhizome) because of the hydrolysis of the molecules present in the substrate through biochemical metabolic processes or microbial metabolism (Fideles et al., 2019). The quantitative determination of organic acids is essential to monitor the activity and microbial growth of the inoculum (kefir grains) in addition to contributing to the nutritional aspects of the food because it imparts flavor and aroma to fermented foods.…”

“…The WSI is a parameter that allows measuring starch degradation because the increase in this index shows an increase in the number of water‐soluble fragmented molecules. The hydration properties of flours are essential because they determine their characteristics and the food products in which they can be used (Fideles et al., 2019).…”

“…Water absorption index (WAI) and water solubility index (WSI) were determined according to the methodology proposed by Fideles et al. (2019). The WAI value was calculated by the ratio between the precipitate weight and the sample weight (WS) on a dry basis, according to Equation (1).…”

“…It is commonly used as an ingredient in the production of bread and biscuits. Arrowroot flour has desirable characteristics for use in the food industry: high fiber content, high glazing capacity, and significant amounts of resistant starch (Fideles et al., 2019). Besides, arrowroot flour is gluten free, which is beneficial, given the growing demand for these types of products (Alonso‐Gómez, Solarte‐Toro, Bello‐Pérez, & Cardona‐Alzate, 2020).…”

Physicochemical and functional properties of aged grains flour from different dry common beans

“…Flours with reduced water solubility values favor the development of pasta, as they reduce the loss of solids in water and the optimum cooking time, due to their low water solubilization capacity. On the other hand, higher water absorption values contribute to greater weight gain during cooking, therefore they are the most suitable for the development of pasta (Bento, Bassinello, Morais, et al, 2021; Fideles et al, 2019).…”