RT Journal Article
T1 Determination of thermal transitions of gluten-free chestnut flour doughs enriched with brown seaweed powders and antioxidant properties of baked cookies
A1 Arufe Vilas, Santiago
A1 Sineiro Torres, Jorge
A1 Moreira Martínez, Ramón Felipe
K1 Food science
K1 Chemical engineering
K1 Thermal process calculations in food
K1 Engineering
K1 Viscoelasticity
K1 Gluten-free food
K1 Starch
K1 Antioxidant additive
K1 Baking
AB A protocol for determining the characteristic temperatures of thermomechanical transitions on gluten-free flourdoughs is proposed. This protocol is based on the mathematical analysis of experimental curve of storage modulus(G0) vs temperature obtained by means of Dynamic Mechanical Thermal Analysis (DMTA) technique. Doughs atconstant consistency of chestnut flour with different levels (3, 6 and 9% flour basis, f.b.) of brown seaweed(Bifurcaria bifurcata, Fucus vesiculosus and Ascophyllum nodosum) powders addition, 2% f.b. of guar gum and 1.8%f.b. of salt with different water absorption were used to test the proposed protocol. The ranges of temperaturescorresponding to starch gelatinization (59–97 C), amylopectin crystallites melting (82–101 C), reversibledissociation of lipid-amylose complexes (107–128 C) and amylose melting (133–171 C) showed a strongdependence with water absorption of samples. Doughs with the same water absorption submitted to starchgelatinization during mixing were also analysed to corroborate the protocol suitability. Total polyphenols contentand radical scavenging activity of extracts from chestnut flour-seaweed powder blends and seaweed-enrichedchestnut cookies baked at 180 C were determined. Extraction assisted with ultrasounds was carried outemploying acetone-water (70:30 v/v) solution as solvent during 4 min with a liquid/solid ratio of 30 w/w.Seaweed powder addition had a positive effect on antioxidant properties of doughs before baking. However, theseaweed powder addition effect on baked products (cookies) is not clear due to antioxidant activity is overlappedby Maillard's products generated during baking
PB Elsevier
SN 2405-8440
YR 2019
FD 2019
LK http://hdl.handle.net/10347/21867
UL http://hdl.handle.net/10347/21867
LA eng
NO Arufe, S., Sineiro, J., Moreira, R. (2019). Determination of thermal transitions of gluten-free chestnut flour doughs enriched with brown seaweed powders and antioxidant properties of baked cookies. Heliyon, 5 (6) e01805. doi:10.1016/j.heliyon.2019.e01805
NO This work was supported by the Ministry of Economy and competitiveness of Spain and European Regional Development Fund (ERDF) of European Union by the research project (CTQ 2013–43616/P)
DS Minerva
RD 25 abr 2026