Effect of the incorporation of pregelatinized cassava starch on the physicochemical, textural, and acoustic characteristics of baked snacks.
firmness
fracturability
fragility
hardness
porosity
sound peaks
wheat-flour substitution
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Sep 2023
Sep 2023
Historique:
revised:
07
07
2023
received:
13
03
2023
accepted:
10
07
2023
medline:
14
9
2023
pubmed:
7
8
2023
entrez:
7
8
2023
Statut:
ppublish
Résumé
Almost all the dehydrated cassava puree is pregelatinized cassava starch (PCS). Its potential application in food would add variety. But food characteristics vary depending on the raw materials used. We examined how the structure of snacks changed when PCS was used instead of flour in terms of porosity, instrumental textural parameters, and acoustic parameters and compare them to commercial crackers. The volume of air was unaffected by the substitution. However, substitution did reduce thickness and alter the number, size, and wall firmness of pores, as well as their distribution and shape, which raise the values of firmness, fracturability, hardness, and fragility, though not linearly. The partial substitutions and the control did not exhibit any appreciable differences in the acoustic parameters. The total replacement sample was noisier and maintained a wide variety of sounds. The PCS vitreous state is primarily responsible for structure changes, but other elements, such as processing conditions, contribute to differences in comparison to the commercial samples. The porosity of commercial samples was lower than that of the elaborated samples. Texturally, it led to lower fracturability and greater fragility (less mm until fracture and fewer force peaks). The elaborated samples were all louder than the commercials. Although sensory analysis is required to classify a food as crunchy, the physicochemical changes caused by the substitution and their impact on the structure's behavior were established. Each textural parameter cannot determine whether the food is crunchy, crispy, or friable on its own; an analysis that incorporates all the characteristics is required. Supplement Material. PRACTICAL APPLICATION: This study demonstrates that pregelatinized cassava flour can be used to partially or completely replace wheat flour in baked snacks. Although textural differences were noted, these alterations were acceptable for products with a similar market niche. These findings might be used in the food business, notably by companies aiming to offer baked snack choices that are not made with standard wheat flour.
Identifiants
pubmed: 37548654
doi: 10.1111/1750-3841.16718
doi:
Substances chimiques
Starch
9005-25-8
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3849-3858Subventions
Organisme : Universidad Nacional de Misiones
Organisme : Consejo Nacional de Investigaciones Científicas y Técnicas
Informations de copyright
© 2023 Institute of Food Technologists.
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