Optimization of gluten-free muffin formulation with agavin-type fructans as fat and sucrose replacer using response surface methodology

Future Foods

Elena Franco-Robles¹  Everardo Mares-Mares²  César Ozuna³  Elizabeth Nieto-Mazzocco⁴  Adriana Saldaña-Robles⁴  Ana Isabel Mireles-Arriaga⁴ 

[1] Departamento de Ingeniería Agrícola. División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Carretera Irapuato Silao km 9, CP. 36500 Irapuato, Guanajuato, Mexico.;Departamento de Veterinaria y Zootecnia. División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Carretera Irapuato Silao km 9, CP. 36500 Irapuato, Guanajuato, Mexico.;Departamento de Agronomía. División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Carretera Irapuato Silao km 9, CP. 36500 Irapuato, Guanajuato, Mexico.;Posgrado en Biociencias. División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Carretera Irapuato Silao km 9, CP. 36500 Irapuato, Guanajuato, Mexico.;

关键词: Agave spp.;    Functional ingredients;    Physical and sensorial properties;    Prebiotics;   

DOI  :  

来源: DOAJ

【 摘 要 】

Reducing the content of sucrose and fat in gluten-free products by means of replacers, such as agavin-type fructans (ATF), represents a challenge for the bakery industry, which is still developing products to satisfy the needs of celiac consumers. The aim of this work was to optimize the use of ATF from Agave tequilana Weber var. azul as fat and sucrose replacer in a gluten-free muffin formulation. Using response surface methodology, we obtained two optimal values, one for sucrose replacement (SR) and another one for fat replacement (FR) by ATF. These yielded 28% SR and 22% FR, respectively. SR and FR muffins showed significantly lower height, darker crumb color, slightly yellow crust and crumb, and larger cell area than control. Additionally, FR muffins showed darker crust color while SR muffins showed brighter crust as well as less hardness and springiness. However, this difference was not noticed by the sensory panel. On the other hand, the chemical composition revealed a carbohydrate and fat reduction by 11.5% and 2% in SR and FR product, respectively, in comparison to the control. Therefore, ATF have proven to be a potential functional ingredient to be employed in the development of low-fat and low-sucrose gluten-free bakery products.

【 授权许可】

Unknown