Starches from non - conventional sources to improve the technological characteristics of pound cake

Almeida, Eveline Lopes; Marangoni, André Luis; Steel, Caroline Joy

doi:10.1590/s0103-84782013001100028

Cited by 11 publications

(5 citation statements)

References 5 publications

(5 reference statements)

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“…Banana starch is resistant to digestive enzymes (Faisant et al, 1995), which makes its use viable and competitive in a market of low-carb food consumption and products with reduced calories. Almeida et al (2013) studied the use of unconventional starches and commercial starches in the manufacturing of English cake and compared their behavior in this product. Unconventional starches incorporated into this formulation increased the sensory quality of the product.…”

Section: Unconventional Starchesmentioning

confidence: 99%

Physicochemical properties, modifications and applications of starches from different botanical sources

Alcázar-Alay¹,

Meireles²

2015

Food Sci. Technol (Campinas)

624

318

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Present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch's versatility, low cost and ease of use when its physicochemical properties are altered. Starch is increasingly used in many industrial applications and as a renewable energy resource. Starch can be modified to enhance its positive attributes and eliminate deficiencies in its native characteristics. In this article, the state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed.

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Section: Unconventional Starchesmentioning

confidence: 99%

Physicochemical properties, modifications and applications of starches from different botanical sources

Alcázar-Alay¹,

Meireles²

2015

Food Sci. Technol (Campinas)

624

318

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“…The F1 accepting average showed values close to those obtained in a research by Andrade et al (2011) developed with potatoes and cassava bread, both enriched with white bean flour, presenting averages of 7.2 and 7.4, respectively. Almeida, Marangoni and Steel (2013) attribute the acceptance of bakery products enriched with cowpea to the technological properties of this vegetable starch in formulations, the obtaining of a product with a suitable The cowpea flour doubled the amount of iron in F1 compared to the standard recipe. The increased iron and zinc values were expected because the BRS Xiquexique cultivar is biofortified and has high contents of these minerals, which are important to human nutrition since deficiency-related diseases are still highly prevalent.…”

Section: Samplesmentioning

confidence: 99%

“…With starch in beans, batters have lower amounts of specific gravity, which increases the product's specific volume, enlightens color, not allowing the reduction of humidity during the period of storage. And also, the best values regarding texture attributes during shelf life may lead to greater scores in the sensory evaluation, especially for attributes of crumb and texture (moisture, smoothness, and softness) (Almeida;Marangoni and Steel, 2013).…”

Section: Introductionmentioning

confidence: 99%

Cheese bread enriched with biofortified cowpea flour

et al. 2016

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The development and enrichment of food are of great importance not only for the industry but also to improve the population's nutrition, where you can create new products or optimize existing ones. The consumption of fortified products in the diet is an option for the control of deficiency diseases. This study aimed to develop enriched cheese bread with whole biofortified cowpea flour and evaluate their acceptance and chemical composition. Two formulations, F1 and F2, were prepared containing 5.6 and 8% of cowpea flour as a substitute for starch, respectively. To check acceptance, three sensory tests were used (Hedonic Scale, Purchase Intent, and Paired Comparison), F1 being sensory viable according to assessors, being chemically analyzed. Minerals were determined by atomic emission spectrometry with inductively coupled plasma source. The moisture was determined by drying at 105 °C, ash by calcination in muffle at 550 °C, proteins by the macro-Kjeldahl method, and lipids by hot extraction in a Soxhlet extractor. Carbohydrates were obtained by difference and the calories were calculated. The addition of cowpea increased the amounts of copper, iron, phosphorus, magnesium, manganese, and zinc, as well as protein and carbohydrate values. On the other hand, there was a reduction of the moisture concerning lipids and the total caloric value compared to the standard formulation. It was concluded , therefore, that the cowpea, a regional raw material in market expansion is presented as an option for the enrichment of baked foods that do not contain gluten, such as cheese bread.Index terms: Bakery product; fortification; Vigna unguiculata (L.) Walp. RESUMOO desenvolvimento e enriquecimento de alimentos têm grande importância não só para a indústria, como também para a melhoria da nutrição da população, onde se pode criar novos produtos ou otimizar os já existentes. O consumo de produtos enriquecidos na dieta representa uma opção para o controle das doenças carenciais. Neste trabalho, objetivou-se o desenvolvimento de pão de queijo enriquecido com farinha integral de feijão-caupi biofortificado e avaliar sua aceitação e composição química. Foram elaboradas duas formulações de pão de queijo, F1 e F2, contendo 5,6 e 8% de farinha de feijão-caupi em substituição ao polvilho, respectivamente. Para verificar a aceitação, utilizaram-se três testes sensoriais (Escala Hedônica, Intenção de Compra e Comparação Pareada), sendo a F1 viável, sensorialmente, de acordo com os assessores, sendo analisada quimicamente. Os minerais foram determinados por espectrometria de emissão atômica com fonte de plasma indutivamente acoplado. Determinou-se a umidade por secagem em estufa a 105 °C, cinzas por calcinação em mufla a 550 °C, proteínas pelo método macro-Kjeldahl e lipídios por extração a quente em extrator de Soxhlet. Os carboidratos foram obtidos por diferença e calculou-se o valor calórico. O acréscimo de feijão-caupi aumentou os teores de cobre, ferro, fósforo, magnésio, manganês e zinco, além dos valores referentes às proteínas...

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“…In this way, the greater the symmetry, the greater the elevation of cake center in relation to its extremities, and consequently, the greater is the specific volume of pound cake. According to [17], its characteristic of pound cakes due to the opening that occurs in the top center of the cake and [18] found a reduction in the cake volume and symmetry of added Rubus coreanus powder.…”

Section: Discussionmentioning

confidence: 99%

Impact of Green Pulp Banana and Flaxseed Flour on Pound Cake Quality

Silva¹

2017

IJNFS

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The study investigated the combined effects of different levels of green pulp banana and flaxseed flour on the technological properties of pound cake. The effect of these ingredients was observed on the physical properties of the pound cakes (specific volume, symmetry, moisture and weight loss). The data were evaluated by response surface and the optimized formulation was evaluated, along with the control, through sensorial analysis, proximate composition and crumb porosity. A significant influence of the ingredients on the specific volume was observed, leading to their reduction. There was influence of green pulp banana on moisture and weight loss. In this way, the optimized formulation was established with 11.5% of green pulp banana and 5% of flaxseed flour. The optimized formulation had a higher content of protein, ash and fat and lower carbohydrate content than the control formulation. In addition, there were no significant differences between the sensorial attributes evaluated, with texture exception.

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Starches from non - conventional sources to improve the technological characteristics of pound cake

Abstract: This study evaluated and compared the effect of the utilization of fi ve different non-conventional starches (chickpea, common bean, Peruvian carrot, sweet

Cited by 11 publications

References 5 publications

Physicochemical properties, modifications and applications of starches from different botanical sources

Physicochemical properties, modifications and applications of starches from different botanical sources

Cheese bread enriched with biofortified cowpea flour

Impact of Green Pulp Banana and Flaxseed Flour on Pound Cake Quality

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