Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images

Primer Autor
Leiva-Valenzuela, Gabriel A.
Co-autores
Quilaqueo, Marcela#Lagos, Daniela#Estay, Danilo#Pedreschi, Franco
Título
Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images
Editorial
SPRINGER INDIA
Revista
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Lenguaje
en
Resumen
30%, and also increasing hardness. NEB developed during baking, with the maximum increase observed between 13 and 19 min. This was reflected in decreased luminosity (L*) values due to The aim of this research was to determine the effect of composition (dietary fiber = DF, fat = F, and gluten = G) and baking time on the target microstructural parameters that were observed using images of potato and wheat starch biscuits. Microstructures were studied Scanning Electron Microscope (SEM). Non-enzymatic browning (NEB) was assessed using color image analysis. Texture and moisture analysis was performed to have a better understanding of the baking process. Analysis of images revealed that the starch granules retained their native form at the end of baking, suggesting their in complete gelatinization. Granules size was similar at several different baking times, with an average equivalent diameter of 9 and 27 A mu m for wheat and potato starch, respectively. However, samples with different levels of DF and G increased circularity during baking to more than a decrease in moisture levels. After 19 min, luminosity did not vary significantly. The ingredients that are used, as well as their quantities, can affect sample L* values. Therefore, choosing the correct ingredients and quantities can lead to different microstructures in the biscuits, with varying amounts of NEB products.
Tipo de Recurso
Artículo original
Description
The authors would like to acknowledge the support they received from FONDECYT Projects 1110510 and 1150146. Gabriel A. Leiva-Valenzuela would like to thank FONDECYT Postdoctoral Fellowship 2014 No 3140606.
Los autores desean agradecer el apoyo recibido de los Proyectos FONDECYT 1110510 y 1150146. Gabriel A. Leiva-Valenzuela desea agradecer a la Beca Postdoctoral FONDECYT 2014 No 3140606.
doi
10.1007/s13197-017-3008-7
Formato Recurso
pdf
Palabras Claves
Cookies# Starch# Image analysis# Non-enzymatic browning
Ubicación del archivo
http://dx.doi.org/10.1007/s13197-017-3008-7
Categoría OCDE
Food Science & Technology
Materias
Galletas# Almidón# Análisis de imágenes# Pardeamiento no enzimático
Disciplinas de la OCDE
Tecnología de los Alimentos
Físico-Química
Química Analítica
Id de Web of Science
WOS:000428849100003
Título de la cita (Recomendado-único)
Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images
Identificador del recurso (Mandatado-único)
Artículo original
Versión del recurso (Recomendado-único)
version publicada
Editorial
SPRINGER INDIA
Revista/Libro
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Categoría WOS
Ciencia y tecnología de los alimentos
ISSN
0022-1155
Idioma
en
Referencia del Financiador (Mandatado si es aplicable-repetible)
ANID FONDECYT 1110510#ANID FONDECYT 1150146#ANID FONDECYT 3140606
ANID FONDECYT 1110510
ANID FONDECYT 1150146
ANID FONDECYT 3140606
Descripción
The authors would like to acknowledge the support they received from FONDECYT Projects 1110510 and 1150146. Gabriel A. Leiva-Valenzuela would like to thank FONDECYT Postdoctoral Fellowship 2014 No 3140606.
Formato
pdf
Tipo de ruta
hibrida#verde
Access Rights
restringido
Derechos de acceso
restringido
Página de inicio (Recomendado-único)
397
Página final (Recomendado-único)
406
Colecciones
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