Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development

Amylose-free and wild-type cassava starches were fermented for up to 30 days and oven- or sun-dried. The specific volume (ν) after baking was measured in native and fermented starches. The average ν (across treatments) for waxy starch was 3.5 times higher than that in wild-type starches (17.6 vs. 4.8 cm3 g−1). The best wild-type starch (obtained after fermentation and sun-drying) had considerably poorer breadmaking potential than native waxy cassava (8.4 vs. 16.4 cm3 g−1, respectively). The best results were generally obtained through the synergistic combination of fermentation (for about 10–14 days) and sundrying. Fermentation reduced viscosities and the weight average molar mass led to denser macromolecules and increased branching degree, which are linked to a high loaf volume. The absence of amylose, however, was shown to be a main determinant as well. Native waxy starch (neutral in taste, gluten-free, and considerably less expensive than the current alternatives to cassava) could become a new ingredient for the formulation of clean label-baked or fried expanded products

Evaluación del comportamiento poscosecha de variedades de musáceas cultivadas en Colombia

Los bananos y plátanos son cultivados extensamente en regiones tropicales y subtropicales y son un importante cultivo que contribuye a la seguridad alimentaria. En Colombia, el cultivo de plátano tiene un impacto socioeconómico muy marcado, generando empleo y divisas para el país. El objetivo de estudio fue evaluar el comportamiento poscosecha de tres variedades de musáceas (Dominico Hartón, Guineo y Gros Michel). Se realizó la caracterización fisicoquímica y fisiológica de los frutos, se extrajeron las harinas y almidones para su caracterización funcional, fisicoquímica, térmica y nutricional. Los resultados del análisis discriminante mostraron que el tiempo en alcanzar la plena maduración de los frutos, el porcentaje de cascara y el parámetro de color a*, son las características que más contribuyen para la discriminación entre variedades. La producción de CO2 y etileno presentaron un patrón monofásico. Se creó un modelo para la predicción de SST a partir de parámetros de color, medidos en la cáscara, presentando el mejor ajuste para la variedad Dominico Hartón. Málico, cítrico y succínico son los ácidos predominantes en las harinas extraídas durante la maduración. Los patrones de degradación del almidón fueron significativamente diferentes (P0.05), con una hidrolisis parcial y total del almidón para Dominico Hartón y Gros Michel, respectivamente. La temperatura de empastamiento fue variada siguiendo esta tendencia Dominico Hartón Gros Michel Guineo, la viscosidad de las harinas es proporcional con la disminución del contenido de almidón. El contenido de amilosa evaluado en los almidones, no varió con la maduración, por el contrario, la entalpia de gelatinización tiende a disminuir significativamente. El análisis de digestibilidad In vitro mostró que los almidones evaluados son una excelente fuente de almidón resistente con índices glucémicos bajos (50). Se encontraron actividades de α y β-amilasa en la pulpa y asociadas con el gránulo de almidón. Las harinas y almidones evaluados pueden utilizarse como alimentos funcionales o en otros fines industriales.//Abstract: Bananas and plantains are widely cultivated in tropical and subtropical regions and are an important food crop, contributing to food security. In Colombia, plantain cultivation has a very strong socioeconomic impact, generating employment and foreign exchange for the country. The objective of the study was to evaluate the postharvest behavior of three Musaceae varieties (Dominico Hartón, Guineo and Gros Michel). The physicochemical and physiological characterization of the fruits was carried out, the flours and starches were extracted for their functional, physicochemical, thermal and nutritional characterization. The results of the discriminant analysis showed that the time to reach the full maturity of the fruits, the percentage of skin and the color parameter a *, are the characteristics that contribute most to the discrimination between varieties. The production of CO2 and ethylene showed a monophasic pattern. A model for the prediction of SST was created from color parameters, measured in the shell, presenting the best fit for the Dominican variety Hartón. Malic, citric and succinic are the predominant acids in the flours extracted during ripening. The starch degradation patterns were significantly different (P 0.05), with a partial and total hydrolysis of the starch for Dominico Hartón and Gros Michel, respectively. The paste temperature was varied following this trend. Dominico Hartón Gros Michel Guineo, the viscosity of the flours is proportional with the decrease of the starch content. The amylose content evaluated in the starches did not vary with maturation, on the contrary, the enthalpy of gelatinization tends to decrease significantly. In vitro digestibility analysis showed that the evaluated starches are an excellent source of resistant starch with low glycemic indexes (50). Activities of α and β-amylase were found in the pulp and associated with the starch granule. The flours and starches evaluated can be used as functional foods or for other industrial purposes.Maestrí

Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development

International audienceAmylose-free and wild-type cassava starches were fermented for up to 30 days and oven- or sun-dried. The specific volume (ν) after baking was measured in native and fermented starches. The average ν (across treatments) for waxy starch was 3.5 times higher than that in wild-type starches (17.6 vs. 4.8 cm3 g−1). The best wild-type starch (obtained after fermentation and sun-drying) had considerably poorer breadmaking potential than native waxy cassava (8.4 vs. 16.4 cm3 g−1, respectively). The best results were generally obtained through the synergistic combination of fermentation (for about 10–14 days) and sundrying. Fermentation reduced viscosities and the weight average molar mass led to denser macromolecules and increased branching degree, which are linked to a high loaf volume. The absence of amylose, however, was shown to be a main determinant as well. Native waxy starch (neutral in taste, gluten-free, and considerably less expensive than the current alternatives to cassava) could become a new ingredient for the formulation of clean label-baked or fried expanded products