Avocado oil used to modify rice starch and prepare gluten-free cakes: physical–chemical, microbiological, sensory, and nutritional evaluations

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Science & Technology Pub Date : 2024-09-09 DOI:10.1111/ijfs.17563

Gabrielle Tomaz Nunes, Sabrina Feksa Frasson, Tailise Beatriz Roll Zimmer, Diego Araujo da Costa, Rosana Colussi, Caroline Dellinghausen Borges, Eliezer Avila Gandra, Carla Rosane Barboza Mendonça

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Abstract

This study aimed to use modified rice starch by heat-moisture treatment with avocado oil (AO) in gluten-free cakes. Four cake formulations were prepared with native or modified rice starch with AO or soybean oil (control). The cake's sensory, microbiological, technological, nutritional, and bioactive compound characteristics were analysed. All formulations were sensorily acceptable (acceptance index: 72.44% to 79.44%) and microbiologically safe. The cake formulated with modified starch and AO exhibited the best textural properties, softness, and colour, and demonstrated the lowest in vitro digestibility (81.52 ± 2.75%) and glycaemic index (88.04 ± 3.83). AO resulted in higher levels of phenolic compounds in the cake (112.91 ± 1.8 to 237.38 ± 4.1 mg EAG.100 g⁻¹). The use of modified rice starch and AO showed greater potential in the application of gluten-free cake than those with native starch, resulting in improved product characteristics and good technological and sensory properties. It has also become a promising alternative in gluten-free food products.

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用于改性大米淀粉和制备无麸质蛋糕的鳄梨油：物理化学、微生物、感官和营养评估

摘要本研究旨在将经热湿处理的改性大米淀粉与鳄梨油（AO）一起用于无麸质蛋糕。使用原生淀粉或改性大米淀粉与 AO 或大豆油（对照组）制备了四种蛋糕配方。对蛋糕的感官、微生物、技术、营养和生物活性化合物特性进行了分析。所有配方在感官上都是可接受的（接受指数：72.44% 至 79.44%），在微生物方面也是安全的。用变性淀粉和 AO 配制的蛋糕质地、柔软度和色泽最佳，体外消化率（81.52 ± 2.75%）和血糖指数（88.04 ± 3.83）最低。AO 可使饼中的酚类化合物含量更高（112.91 ± 1.8 至 237.38 ± 4.1 mg EAG.100 g-1）。与使用原生淀粉的蛋糕相比，使用变性大米淀粉和 AO 在无筋蛋糕的应用中显示出更大的潜力，从而改善了产品特性以及良好的技术和感官特性。它也已成为无麸质食品的一种有前途的替代品。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.