Evaluación de las proporciones de almidón de yuca y emulsificantes para el mejoramiento textural de una torta libre de gluten
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| Natura: | Artículo científico |
| Lingua: | es |
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Universidad San Francisco de Quito
2018
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| _version_ | 1876477619617136640 |
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| author | Mariana Vélez Gutierrez |
| author_facet | Mariana Vélez Gutierrez |
| contents | Evaluación de las proporciones de almidón de yuca y emulsificantes para el mejoramiento textural de una torta libre de gluten Mariana Vélez Gutierrez Laura Cristina Jimenez Ximena Yepes Sánchez Multidisciplinaria (Ciencias Naturales y Exactas) Cake gluten free flours emulsifiers cassava starch Celiac disease is an autoimmune enteropathy precipitated by exposure to gluten in foods such as wheat, barley and rye in individuals who are genetically predisposed. In the last ten years the production of gluten-free foods at the global level has increased almost 28%, including traditional products in which it seeks to ensure that these comply with physical and sensory characteristics inherent in the product. The objective of this work was to perform a design of experiments in response surface to evaluate the different proportions of starch from cassava and emulsifiers in the elaboration of a gluten free cake and thus improve textural attributes. Eleven were developed cakes varying only the percentage of starch from cassava and emulsifiers as obtained in the design of experiments; to each one of them were determined the pore size and height in triplicate, and specific gravity by means of the AACC 10-90. The response variables obtained were optimized in the Software Design Expert 8.0 giving as a result a Severity Specifies minimized of 0.8014%, maximized height of 65.711mm and a range of pore size of between 1.9-2.5mm, it was subsequently determined the optimal point with the amount of emulsifier and cassava starch suitable for the elaboration of a gluten free product with the desired textural features (emulsifier 1.5% and starch from cassava 19.65%). Emulsifiers and cassava starch in appropriate proportions allow for physical and sensory characteristics similar to those which gives the wheat flour and can be consumed by people who suffer from celiac disease as an alternative supplement to your daily diet. 2018 artículo científico 1390-5384 https://www.redalyc.org/articulo.oa?id=726180883011 es http://www.redalyc.org/revista.oa?id=7261 Avances en Ciencias e Ingenierías application/pdf Universidad San Francisco de Quito Avances en Ciencias e Ingenierías (Ecuador) Num.1 Vol.10 |
| format | Artículo científico |
| id | redalyc_726180883011 |
| institution | Redalyc |
| language | es |
| publishDate | 2018 |
| publisher | Universidad San Francisco de Quito |
| spellingShingle | Evaluación de las proporciones de almidón de yuca y emulsificantes para el mejoramiento textural de una torta libre de gluten Mariana Vélez Gutierrez Multidisciplinaria (Ciencias Naturales y Exactas) Cake gluten free flours emulsifiers cassava starch Evaluación de las proporciones de almidón de yuca y emulsificantes para el mejoramiento textural de una torta libre de gluten Mariana Vélez Gutierrez Laura Cristina Jimenez Ximena Yepes Sánchez Multidisciplinaria (Ciencias Naturales y Exactas) Cake gluten free flours emulsifiers cassava starch Celiac disease is an autoimmune enteropathy precipitated by exposure to gluten in foods such as wheat, barley and rye in individuals who are genetically predisposed. In the last ten years the production of gluten-free foods at the global level has increased almost 28%, including traditional products in which it seeks to ensure that these comply with physical and sensory characteristics inherent in the product. The objective of this work was to perform a design of experiments in response surface to evaluate the different proportions of starch from cassava and emulsifiers in the elaboration of a gluten free cake and thus improve textural attributes. Eleven were developed cakes varying only the percentage of starch from cassava and emulsifiers as obtained in the design of experiments; to each one of them were determined the pore size and height in triplicate, and specific gravity by means of the AACC 10-90. The response variables obtained were optimized in the Software Design Expert 8.0 giving as a result a Severity Specifies minimized of 0.8014%, maximized height of 65.711mm and a range of pore size of between 1.9-2.5mm, it was subsequently determined the optimal point with the amount of emulsifier and cassava starch suitable for the elaboration of a gluten free product with the desired textural features (emulsifier 1.5% and starch from cassava 19.65%). Emulsifiers and cassava starch in appropriate proportions allow for physical and sensory characteristics similar to those which gives the wheat flour and can be consumed by people who suffer from celiac disease as an alternative supplement to your daily diet. 2018 artículo científico 1390-5384 https://www.redalyc.org/articulo.oa?id=726180883011 es http://www.redalyc.org/revista.oa?id=7261 Avances en Ciencias e Ingenierías application/pdf Universidad San Francisco de Quito Avances en Ciencias e Ingenierías (Ecuador) Num.1 Vol.10 |
| title | Evaluación de las proporciones de almidón de yuca y emulsificantes para el mejoramiento textural de una torta libre de gluten |
| topic | Multidisciplinaria (Ciencias Naturales y Exactas) Cake gluten free flours emulsifiers cassava starch |
| url | https://www.redalyc.org/articulo.oa?id=726180883011 |