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231224s2015 xx |||||o 00| ||eng c |
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|a 10.1177/1082013214535615
|2 doi
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|a pubmed25n0794.xml
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|e rakwb
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|a eng
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|a Aguilar, Núria
|e verfasserin
|4 aut
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|a Effect of tiger nut-derived products in gluten-free batter and bread
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|c 2015
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
|b c
|2 rdamedia
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|a ƒa Online-Ressource
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|2 rdacarrier
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|a Date Completed 13.08.2015
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|a Date Revised 06.06.2015
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a © The Author(s) 2014.
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|a Tiger nut is a tuber used to produce tiger nut milk that yields a high quantity of solid waste, which can be dried and used as fiber source. The objective of this paper was to evaluate the quality of gluten-free bread formulated with different tiger nut-derived products in order to substitute soya flour (which is an allergen ingredient) and, at the same time, increase the use of tiger nut-derived products. Four gluten-free formulations based on corn starch and containing tiger nut milk, tiger nut milk by-product, tiger nut flour, or soya flour (as reference formulation) were studied. Tiger nut milk increased G' of gluten-free batter and rendered breads with the softest crumb (502.46 g ± 102.05), the highest loaf-specific volume (3.35 cm(3)/g ± 0.25), and it was mostly preferred by consumers (61.02%). Breads elaborated with tiger nut flour had similar characteristics than soya flour breads (except in color and crumb structure). The addition of tiger nut milk by-product resulted in a hard (1047.64 g ± 145.74) and dark (L(*) = 70.02 ± 3.38) crumb bread, which was the least preferred by consumers. Results showed that tiger nut is a promising ingredient to formulate gluten-free baked products
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|a Journal Article
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|a Research Support, Non-U.S. Gov't
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|a Celiac disease
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|a gluten-free bread
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|a tiger nut flour
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|a tiger nut milk
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|a tiger nut milk by-product
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|a Glutens
|2 NLM
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|2 NLM
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|a Albanell, Elena
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|4 aut
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|a Miñarro, Begoña
|e verfasserin
|4 aut
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|a Guamis, Buenaventura
|e verfasserin
|4 aut
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|a Capellas, Marta
|e verfasserin
|4 aut
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| 773 |
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|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 21(2015), 5 vom: 05. Juli, Seite 323-31
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnas
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| 773 |
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|g volume:21
|g year:2015
|g number:5
|g day:05
|g month:07
|g pages:323-31
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|u http://dx.doi.org/10.1177/1082013214535615
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