Optimization of gluten-free muffin formulation with agavin-type fructans as fat and sucrose replacer using response surface methodology
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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-06-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833521000988 |
| _version_ | 1828199394783002624 |
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| author | Elizabeth Nieto-Mazzocco Adriana Saldaña-Robles Elena Franco-Robles Ana Isabel Mireles-Arriaga Everardo Mares-Mares César Ozuna |
| author_facet | Elizabeth Nieto-Mazzocco Adriana Saldaña-Robles Elena Franco-Robles Ana Isabel Mireles-Arriaga Everardo Mares-Mares César Ozuna |
| author_sort | Elizabeth Nieto-Mazzocco |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-12T10:54:33Z |
| format | Article |
| id | doaj.art-b991650c9a9b49f088357c083955c10b |
| institution | Directory Open Access Journal |
| issn | 2666-8335 |
| language | English |
| last_indexed | 2024-04-12T10:54:33Z |
| publishDate | 2022-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj.art-b991650c9a9b49f088357c083955c10b2022-12-22T03:36:07ZengElsevierFuture Foods2666-83352022-06-015100112Optimization of gluten-free muffin formulation with agavin-type fructans as fat and sucrose replacer using response surface methodologyElizabeth Nieto-Mazzocco0Adriana Saldaña-Robles1Elena Franco-Robles2Ana Isabel Mireles-Arriaga3Everardo Mares-Mares4César Ozuna5Posgrado en Biociencias. 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.; 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.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.; 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.Departamento de Alimentos. División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Carretera Irapuato Silao km 9, CP. 36500 Irapuato, Guanajuato, Mexico.; Instituto Tecnológico Superior de Guanajuato del Tecnológico Nacional de México. Carr. Guanajuato-Puentecillas km. 10.5, Puentecillas. CP. 36262 Guanajuato, Guanajuato, MexicoPosgrado en Biociencias. División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Carretera Irapuato Silao km 9, CP. 36500 Irapuato, Guanajuato, Mexico.; Departamento de Alimentos. División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Carretera Irapuato Silao km 9, CP. 36500 Irapuato, Guanajuato, Mexico.; Corresponding author.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.http://www.sciencedirect.com/science/article/pii/S2666833521000988Agave spp.Functional ingredientsPhysical and sensorial propertiesPrebiotics |
| spellingShingle | Elizabeth Nieto-Mazzocco Adriana Saldaña-Robles Elena Franco-Robles Ana Isabel Mireles-Arriaga Everardo Mares-Mares César Ozuna Optimization of gluten-free muffin formulation with agavin-type fructans as fat and sucrose replacer using response surface methodology Future Foods Agave spp. Functional ingredients Physical and sensorial properties Prebiotics |
| title | Optimization of gluten-free muffin formulation with agavin-type fructans as fat and sucrose replacer using response surface methodology |
| title_full | Optimization of gluten-free muffin formulation with agavin-type fructans as fat and sucrose replacer using response surface methodology |
| title_fullStr | Optimization of gluten-free muffin formulation with agavin-type fructans as fat and sucrose replacer using response surface methodology |
| title_full_unstemmed | Optimization of gluten-free muffin formulation with agavin-type fructans as fat and sucrose replacer using response surface methodology |
| title_short | Optimization of gluten-free muffin formulation with agavin-type fructans as fat and sucrose replacer using response surface methodology |
| title_sort | optimization of gluten free muffin formulation with agavin type fructans as fat and sucrose replacer using response surface methodology |
| topic | Agave spp. Functional ingredients Physical and sensorial properties Prebiotics |
| url | http://www.sciencedirect.com/science/article/pii/S2666833521000988 |
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