Cacay seed cake flour and papaya dietary fiber concentrates as nutritional supplement and quality improvers for gluten-free breads

• Published in: NFS journal Vol. 36; p. 100188
• Main Authors: Ordoñez-Delgado, Gisela Estefanía, Roa-Acosta, Diego Fernando, Nieto-Calvache, Jhon Edinson
• Format: Journal Article
• Language: English
• Published: Elsevier GmbH 01.08.2024; Elsevier
• Subjects: Creep and recovery; Mixture design; Pore diameter; Protein secondary structure; Specific volume; Supplemented bread; Specific volume; Pore diameter; Protein secondary structure; Supplemented bread; Mixture design; Creep and recovery
• ISSN: 2352-3646; 2352-3646
• DOI: 10.1016/j.nfs.2024.100188

In order to verify the nutritional and quality properties of gluten-free breads supplemented with flour from cacay seed cake (CF), a mixing design was used, in which part of the rice (R) was replaced with CF and dietary fiber concentrates (DFC) from papaya pulp and peel. The results showed that supplementation of the formulations with CF and DFC produced an increase in the gel strength parameter (S) of the batter before baking, with respect to that of a control formulation (542 vs. 3.1 Pa.sn, respectively). It was also found that there was an improvement in the specific volume (1.598 vs. 1.32 cm3/g), crumb pore diameter (3.4 vs. 2.2 mm), protein content (10.5 vs. 2.6 g/100 g) and total dietary fiber (9.9 vs. 1.2 g/100 g) of the supplement breads (SB) over the control breads (CB). The results of the creep and recovery test parameters, performed on the bread crumb, showed a greater elastic response in the SB, evidenced by a greater recovery of the crumb structure. It is concluded that CF and DFC as ingredients improve the nutritional content of gluten-free baked goods and also that the improvements in specific volume and pore size would be related to dietary fiber.