Optimization of taro mucilage and fat levels in sliced breads

Nagata, Carina Lumie Pereira; Andrade, Luan Alberto; Pereira, J. R. D.

doi:10.1007/s13197-014-1655-5

Cited by 16 publications

(9 citation statements)

References 25 publications

(28 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Moreover, the gelatinization of starch also reduces the presence of fat because the retardation of water is transferred to the starch granules [ 68 ]. In a study by Nagata et al [ 69 ], physical, chemical, and sensory analyses of bread slices were carried out after the addition of taro mucilage. It was observed that bread containing taro mucilage showed excellent softness and sensorial properties.…”

Section: Application Of Taro Mucilagementioning

confidence: 99%

A Concise Review on Taro Mucilage: Extraction Techniques, Chemical Composition, Characterization, Applications, and Health Attributes

et al. 2022

View full text Add to dashboard Cite

Taro (Colocasia esculenta) is an important source of carbohydrates as an energy source and is used as a staple food throughout the world. It is rich in mucilage and starch granules, making it a highly digestible ingredient. Mucilage can act as a matrix and a thickening, binding, emulsifying, or foaming agent in food, pharmaceutical, and several other fields of research. Moreover, mucilage can be extracted from several living organisms and has excellent functional properties, such as water-holding, oil-holding, and swelling capacities. Therefore, these remarkable functional properties make mucilage a promising ingredient with possible industrial applications. Furthermore, several extraction techniques, including enzyme-assisted, ultrasonication, microwave-assisted, aquatic, and solvent extraction methods, are used to obtain quantitative amounts of taro mucilage. Coldwater extraction with ethanol precipitation can be considered an effective and cost-effective technique to obtain high-quality mucilage with suitable industrial applications, whereas the ultrasonication method is more expensive but results in a higher amount of mucilage than other emerging techniques. Mucilage can also be used as a fat replacer or reducer, dye remover, coating agent, and antioxidating agent. Therefore, in this review, we detail the key properties related to the extraction techniques, chemical composition, and characterization of taro mucilage, along with its suitable applications and health benefits.

show abstract

Section: Application Of Taro Mucilagementioning

confidence: 99%

A Concise Review on Taro Mucilage: Extraction Techniques, Chemical Composition, Characterization, Applications, and Health Attributes

et al. 2022

View full text Add to dashboard Cite

show abstract

“…falling number of 369 s, stability greater than 20 minutes, water absorption of 56.4 g 100 wet gluten and 9.4 g -1 100 dry gluten; plus the addition of hydrogenated fat (15.8 g -1 kg ) and freeze dried taro mucilage (7.3 g -1 kg ) following the recommendation of (Nagata et al, 2015).…”

Section: Description Of the Experimental Data Or Materials Or Raw Matementioning

confidence: 99%

“…Some hydrocolloids have effects that are similar to those of emulsifiers (Bárcenas & Rosell 2007;Ribotta et al, 2004), and taro mucilage is an example of a hydrocolloid with emulsifying power (Nagata et al, 2015). Mucilage is a gummy substance found in vegetables and is usually present in tropical roots and tubers; it is particularly abundant in taro (Huang et al, 2010;Nagata et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Alveolar distribution in french rolls made using taro mucilage

Bicalho

Madeira

Pereira

et al. 2019

Braz. J. Food Technol.

Self Cite

View full text Add to dashboard Cite

Emulsifiers are responsible for forming a dough that contributes to the retention of gluten in alveoli, the gas produced by the yeast, thus increasing the volume and softness of the bread. There are indications that hydrocolloids, such as taro mucilage (Colocasia esculenta), can present similar characteristics to emulsifiers. The presence of arabinose and galactose in the taro mucilage is responsible for the formation of a complex with proteins, called Proteoglycan arabinogalactan, that could present substantial emulsifying power, consequently favouring gas retention in the alveoli. Thus, the quantity, distribution and size of the alveoli must be analysed for the effective quality control of the breadmaking process, and this is therefore recommended. Conventional statistical methods are already used regularly in analyses of these variables, although spatial statistics have not been used for this purpose. In this paper, the authors defend the application of univariate point processes that have not been applied to the analysis of the spatial distribution of the alveoli in French bread made with taro mucilage. The results showed that these methods made it possible to characterize the spatial distribution of alveoli in French bread, demonstrating that the use of taro mucilage provided a good alveolar distribution in French type bread.

show abstract

“…A mucilagem de taro desempenha papel de interesse na indústria de alimentos devido às suas propriedades como espessante, estabilizante, emulsificante e substituto de gordura em pães de forma (Nagata et al, 2014;Tavares et al, 2011). Porém, para melhor ação desse aditivo natural, é interessante padronizar uma técnica de extração em que não haja impurezas que interfiram nas suas propriedades.…”

Section: Introductionunclassified

Caracterização De Filmes De Alginato De Sódio Aplicados Na Conservação De Maçãs

Silva¹,

Pires²,

Balsamo³

et al. 2021

Ensino E Pesquisa No Campo Da Engenharia E Da Tecnologia De Alimentos 2

View full text Add to dashboard Cite

Direitos para esta edição cedidos à Atena Editora pelos autores. Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição-Não-Comercial-NãoDerivativos 4.0 Internacional (CC BY-NC-ND 4.0).O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, inclusive não representam necessariamente a posição oficial da Atena Editora. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais. Todos os manuscritos foram previamente submetidos à avaliação cega pelos pares, membros do Conselho Editorial desta Editora, tendo sido aprovados para a publicação com base em critérios de neutralidade e imparcialidade acadêmica.A Atena Editora é comprometida em garantir a integridade editorial em todas as etapas do processo de publicação, evitando plágio, dados ou resultados fraudulentos e impedindo que interesses financeiros comprometam os padrões éticos da publicação. Situações suspeitas de má conduta científica serão investigadas sob o mais alto padrão de rigor acadêmico e ético.

show abstract

Optimization of taro mucilage and fat levels in sliced breads

Cited by 16 publications

References 25 publications

A Concise Review on Taro Mucilage: Extraction Techniques, Chemical Composition, Characterization, Applications, and Health Attributes

A Concise Review on Taro Mucilage: Extraction Techniques, Chemical Composition, Characterization, Applications, and Health Attributes

Alveolar distribution in french rolls made using taro mucilage

Caracterização De Filmes De Alginato De Sódio Aplicados Na Conservação De Maçãs

Contact Info

Product

Resources

About