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Chayotextle flour as raw material of prebiotic gluten-free cookies added with Agave angustifolia Haw fructans
Author(s) -
Delia Quintana Zavala
Publication year - 2021
Publication title -
biotecnia
Language(s) - English
Resource type - Journals
ISSN - 1665-1456
DOI - 10.18633/biotecnia.v23i2.1350
Subject(s) - food science , prebiotic , absorption of water , chemistry , fructan , ingredient , lactobacillus acidophilus , bifidobacterium animalis , population , gluten free , agave , resistant starch , gluten , probiotic , starch , lactobacillus , bifidobacterium , botany , sucrose , biology , fermentation , bacteria , genetics , demography , sociology
Some plants, roots or tubers have been used as possible cereal substitutes in gluten-free cookies. Chayotextle is rich in starch and other compounds that could make it a potential ingredient for products aimed at the celiac population. In this study, the effect of different mixtures of rice flour (RF) and Chayotextle flour (CF) on the final properties of cookies and the prebiotic capacity when adding agave fructans (AF) was evaluated. Flour properties (water and oil absorption, emulsifying capacity) and cookies (diameter, thickness, specific volume, color, hardness and prebiotic capacity) were determined. CF presented higher emulsifying capacity, absorption of water and oil (27.1 %, 66.22 % and 95.93 %, respectively). The cookies with CF and AF reached the highest values in physical properties (65.10-66.82 mm in diameter, 9.36-10.04 mm thickness, 1.72-2.07 mL/g specific volume and 201.82 N in hardness). CF and the CF-AF formulation showed ability promoted the growth of both strains studied: Lactobacillus acidophilus LA-3 and Bifidobacterium animalis ssp. Lactis, reaching values of up to 9.82 log10 CFU/g and 9.85 log10 CFU/g (CF) respectively, in a period of 24 h. The CF and the addition of FA improved the properties of the cookies and proved to be a possible prebiotic source.

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