Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina.
Facultad de Ciencias Exactas Químicas y Naturales (FCEQyN), Universidad Nacional de Misiones (UNaM), Posadas, Argentina.
J Food Sci. 2023 Sep;88(9):3849-3858. doi: 10.1111/1750-3841.16718. Epub 2023 Aug 7.
Almost all the dehydrated cassava puree is pregelatinized cassava starch (PCS). Its potential application in food would add variety. But food characteristics vary depending on the raw materials used. We examined how the structure of snacks changed when PCS was used instead of flour in terms of porosity, instrumental textural parameters, and acoustic parameters and compare them to commercial crackers. The volume of air was unaffected by the substitution. However, substitution did reduce thickness and alter the number, size, and wall firmness of pores, as well as their distribution and shape, which raise the values of firmness, fracturability, hardness, and fragility, though not linearly. The partial substitutions and the control did not exhibit any appreciable differences in the acoustic parameters. The total replacement sample was noisier and maintained a wide variety of sounds. The PCS vitreous state is primarily responsible for structure changes, but other elements, such as processing conditions, contribute to differences in comparison to the commercial samples. The porosity of commercial samples was lower than that of the elaborated samples. Texturally, it led to lower fracturability and greater fragility (less mm until fracture and fewer force peaks). The elaborated samples were all louder than the commercials. Although sensory analysis is required to classify a food as crunchy, the physicochemical changes caused by the substitution and their impact on the structure's behavior were established. Each textural parameter cannot determine whether the food is crunchy, crispy, or friable on its own; an analysis that incorporates all the characteristics is required. Supplement Material. PRACTICAL APPLICATION: This study demonstrates that pregelatinized cassava flour can be used to partially or completely replace wheat flour in baked snacks. Although textural differences were noted, these alterations were acceptable for products with a similar market niche. These findings might be used in the food business, notably by companies aiming to offer baked snack choices that are not made with standard wheat flour.
几乎所有脱水木薯泥都是预糊化木薯淀粉（PCS）。它在食品中的潜在应用将增加品种。但食品特性取决于所用的原料。我们研究了在不使用面粉而使用 PCS 的情况下，零食的结构在多孔性、仪器质地参数和声学参数方面如何变化，并将其与商业饼干进行比较。空气体积不受替代的影响。然而，替代确实减少了厚度，并改变了孔的数量、大小和壁硬度，以及它们的分布和形状，这提高了硬度、易碎性、硬度和脆性的值，尽管不是线性的。部分替代和对照在声学参数上没有表现出任何明显的差异。总替代样品噪音更大，保持了各种各样的声音。PCS 的玻璃态主要负责结构变化，但其他元素，如加工条件，也会导致与商业样品的差异。商业样品的孔隙率低于精制样品。在质地方面，它导致易碎性降低和脆性增加（断裂前的毫米数减少，力峰值减少）。精制样品都比商业样品响亮。虽然需要感官分析来将食品分类为松脆，但已经确定了替代引起的物理化学变化及其对结构行为的影响。每个质地参数本身都不能确定食物是松脆、酥脆还是易碎的；需要进行分析，以纳入所有特征。补充材料。实际应用：本研究表明，预糊化木薯粉可以部分或完全替代小麦粉用于烘焙小吃。尽管注意到质地差异，但这些变化对于具有类似市场定位的产品是可以接受的。这些发现可能会在食品行业中得到应用，特别是对于那些希望提供不使用标准小麦粉的烘焙小吃选择的公司。
