Palacio María I, Etcheverría Analía I, Manrique Guillermo D
Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad Nacional del Centro de la Provincia de Buenos Aires (UNCPBA), Av. Del Valle 5737, B7400JWI Olavarría, Argentina.
2Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Veterinarias, Centro de Investigación Veterinaria de Tandil (CIVETAN), Laboratorio de Inmunoquímica y Biotecnología, UNCPBA, B7000 Tandil, Argentina.
J Food Sci Technol. 2018 Aug;55(8):2955-2962. doi: 10.1007/s13197-018-3213-z. Epub 2018 May 21.
Gluten-free muffins with squash seed flour (SSF) were developed for contribute to reduce nutritional deficiencies and improving the health of the celiac population. Physicochemical and sensory properties of muffins were evaluated. SSF was incorporated at two levels (10 and 20% w/w) in commercial gluten-free premix (control). Incorporation of SSF increased total dietary fiber content, protein and unsaturated fatty acids. The addition of SSF at 10% resulted in a muffin that did not differ significantly from the control muffin; and also that formulations with SSF at 20% caused an increase in the browning index. Browning was favored by the increase of SSF with higher levels of fiber content. Incorporation of SSF at 20% had a significant effect on the textural parameters (firmness and chewiness) of the muffin. Also, both formulations containing SSF showed a higher overall acceptability, particularly muffins with 20% of SSF that rendered the highest scores for sponginess, texture, taste and colour.
开发了含有南瓜籽粉（SSF）的无麸质松饼，以帮助减少营养缺乏并改善乳糜泻患者的健康状况。对松饼的物理化学和感官特性进行了评估。在商业无麸质预混料（对照）中以两个水平（10%和20%w/w）加入SSF。加入SSF增加了总膳食纤维含量、蛋白质和不饱和脂肪酸。加入10%的SSF得到的松饼与对照松饼没有显著差异；而加入20%SSF的配方导致褐变指数增加。较高的纤维含量使SSF增加，有利于褐变。加入20%的SSF对松饼的质地参数（硬度和咀嚼性）有显著影响。此外，两种含有SSF的配方都具有较高的总体可接受性，特别是含有20%SSF的松饼在海绵状、质地、味道和颜色方面得分最高。
