Exploring the potential of Andean crops for the production of gluten-free muffins

This article belongs to the Special Issue Using Our Agrobiodiversity: Plant-Based Solutions to Feed the World.

Detalles Bibliográficos
Autores: Salazar, Diego, Arancibia, Mirari, Silva, Diego R., López Caballero, M. Elvira, Montero García, Pilar
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/251714
Acceso en línea:http://hdl.handle.net/10261/251714
Access Level:acceso abierto
Palabra clave:Andean agrobiodiversity
Camote
Oca
Mashua
Achira
Physical properties
Dietary fiber
Acceptability
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spelling Exploring the potential of Andean crops for the production of gluten-free muffinsSalazar, DiegoArancibia, MirariSilva, Diego R.López Caballero, M. ElviraMontero García, PilarAndean agrobiodiversityCamoteOcaMashuaAchiraPhysical propertiesDietary fiberAcceptabilityThis article belongs to the Special Issue Using Our Agrobiodiversity: Plant-Based Solutions to Feed the World.The aim of this study was to determine the potential of Andean Crop Flours (ACF) to develop muffins suitable for people with celiac disease or gluten intolerance, as these flours do not contain gluten in their composition. The physico-chemical, rheological, microbiological and sensory properties of muffins from different blends of the following ACF were evaluated: camote (Ipomea batatas), oca (Oxalis tuberosa), achira (Canna indica) and mashua (Tropaeolum tuberosum), formulated with sucrose or sucralose. Wheat muffins with sucrose were used for control purposes. The effect of 5-day storage on color, texture and microbiology was also studied. The use of ACF sharply increased the amount of total dietary fiber, while fat and protein contents were slightly lower with respect to the control. Regarding color, formulations with ACF resulted in darker products, showing an important decrease in L* and b* values while a* increased in all ACF formulations. According to their rheological properties, all doughs showed an unstructured and viscous behavior, and the mixture of camote, achira and mashua with sugar was very similar to wheat muffin. On textural parameters, there was an increasing (p < 0.0) effect on firmness and chewiness noticeable on day 5 in all samples. The resultant muffins were considered safe products due to low counts of total microorganisms, molds and yeasts and the absence of Enterobacteria and Staphylococcus aureus during storage. Muffins with ACF showed good overall acceptability, especially muffins containing sucralose, which obtained the highest score. This study showed that ACF could be used as an alternative raw material in the preparation of gluten-free muffins with good nutritional quality, thus providing a useful alternative for underused crops.The authors are grateful to Dirección de Investigación y Desarrollo (DIDE) and the Universidad Técnica de Ambato-Ecuador for financial support provided through the project approval by resolution 0193-CU-P-2018, PROJECT PFCIAL-031-DS “Development of a prototype of a gluten-free farinaceous mixture for pastry, using underused traditional Andean crops”, the Inédita Project 20190015 “Development of wheat and gluten-free food products from underused Andean crops and agro-industrial waste”, funded Secretaría Nacional de Educación Superior, Ciencia y Tecnología-Ecuador (SENESCYT), and The State Re-search Agency (AEI) from Spain and European Regional Development Fund (FEDER), through project NANOALIVAL AGL2017-84161 and by CSIC through project 202070E218.Peer reviewedMultidisciplinary Digital Publishing InstituteUniversidad Técnica de AmbatoSecretaría de Educación Superior, Ciencia y Tecnología (Ecuador)Ministerio de Ciencia, Innovación y Universidades (España)Agencia Estatal de Investigación (España)European CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202120212021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/251714reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-84161-C2-1-Rhttps://doi.org/10.3390/agronomy11081642Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2517142026-05-22T06:33:51Z
dc.title.none.fl_str_mv Exploring the potential of Andean crops for the production of gluten-free muffins
title Exploring the potential of Andean crops for the production of gluten-free muffins
spellingShingle Exploring the potential of Andean crops for the production of gluten-free muffins
Salazar, Diego
Andean agrobiodiversity
Camote
Oca
Mashua
Achira
Physical properties
Dietary fiber
Acceptability
title_short Exploring the potential of Andean crops for the production of gluten-free muffins
title_full Exploring the potential of Andean crops for the production of gluten-free muffins
title_fullStr Exploring the potential of Andean crops for the production of gluten-free muffins
title_full_unstemmed Exploring the potential of Andean crops for the production of gluten-free muffins
title_sort Exploring the potential of Andean crops for the production of gluten-free muffins
dc.creator.none.fl_str_mv Salazar, Diego
Arancibia, Mirari
Silva, Diego R.
López Caballero, M. Elvira
Montero García, Pilar
author Salazar, Diego
author_facet Salazar, Diego
Arancibia, Mirari
Silva, Diego R.
López Caballero, M. Elvira
Montero García, Pilar
author_role author
author2 Arancibia, Mirari
Silva, Diego R.
López Caballero, M. Elvira
Montero García, Pilar
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidad Técnica de Ambato
Secretaría de Educación Superior, Ciencia y Tecnología (Ecuador)
Ministerio de Ciencia, Innovación y Universidades (España)
Agencia Estatal de Investigación (España)
European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Andean agrobiodiversity
Camote
Oca
Mashua
Achira
Physical properties
Dietary fiber
Acceptability
topic Andean agrobiodiversity
Camote
Oca
Mashua
Achira
Physical properties
Dietary fiber
Acceptability
description This article belongs to the Special Issue Using Our Agrobiodiversity: Plant-Based Solutions to Feed the World.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/251714
url http://hdl.handle.net/10261/251714
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-84161-C2-1-R
https://doi.org/10.3390/agronomy11081642
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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