Weber Ani Caroline, Weber Daniel Augusto, Costa Bruna, Dahmer Bruno Rampanelli, Cordeiro Sabrina Grando, Hoehne Lucélia, Ethur Eduardo Miranda
University of Taquari Valley, Lajeado, Rio Grande do Sul 95914-014 Brazil.
J Food Sci Technol. 2023 Apr;60(4):1332-1341. doi: 10.1007/s13197-023-05679-2. Epub 2023 Feb 9.
The incorporation of non-conventional edible plants into gluten-free food products shows potential and the ability to increase nutritional properties. Therefore, the aim of this study was to develop a gluten-free air yam-based lasagna dough and to evaluate the nutritional, textural, and sensory properties. First, the air yam flour was obtained by drying the tubers at 55 °C for 16 h and then, mixed with the water and egg powder, it constituted the lasagna dough. The nutritional composition and bioaccessible mineral content of air yam flour and lasagna dough were evaluated, as well as the texture, microbiological and sensory properties of the lasagna dough. The results indicated that air yam flour and the lasagna dough had high dietary fiber contents, 17.1% and 9.4%, respectively. Additionally, the low-fat content found means that the lasagna dough can be considered both gluten-free and fat-free. The most bioaccessible mineral present was K in both air yam flour and lasagna dough. In sensory analysis, the lasagna dough containing air yam showed an intermediate acceptability in relation to two already commercialized lasagna doughs. This study shows an application to this group of plants that are still little explored, allowing the development to consumers and industries.
将非常规食用植物纳入无麸质食品中显示出潜力以及增加营养特性的能力。因此，本研究的目的是开发一种以无麸质的薯蓣属植物为基础的千层面面团，并评估其营养、质地和感官特性。首先，通过将块茎在55°C下干燥16小时获得薯蓣属植物面粉，然后将其与水和蛋粉混合，制成千层面面团。评估了薯蓣属植物面粉和千层面面团的营养成分和生物可利用矿物质含量，以及千层面面团的质地、微生物和感官特性。结果表明，薯蓣属植物面粉和千层面面团的膳食纤维含量很高，分别为17.1%和9.4%。此外，发现的低脂肪含量意味着千层面面团可以被认为是无麸质和无脂肪的。在薯蓣属植物面粉和千层面面团中，最具生物可利用性的矿物质都是钾。在感官分析中，含有薯蓣属植物的千层面面团相对于两种已商业化的千层面面团表现出中等可接受性。这项研究展示了对这组仍未得到充分探索的植物的一种应用，为消费者和行业的发展提供了可能。
