Effect of transglutaminase on the reological and bakery properties of cassava (Manihot esculenta) dough
Cassava (Manihot esculenta) is a root widely cultivated at regions of Central America and the Caribbean; its starch can be used in bread products. The aim of this study is determine the effect of the enzyme microbial transglutaminase (TG) in dough with wheat flour partially replaced by cassava starc...
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2016
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| オンライン･アクセス: | http://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/1236 http://ridda2.utp.ac.pa/handle/123456789/1742 |
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| _version_ | 1869652475606204416 |
|---|---|
| author | Hernández, Olmedo |
| author2 | Franco, Indira |
| author2_role | author |
| author_browse | Franco, Indira Hernández, Olmedo |
| author_facet | Hernández, Olmedo Franco, Indira |
| author_role | author |
| collection | Repositorio Institucional de documento digitales de acceso abierto de la UTP |
| dc.contributor.none.fl_str_mv | |
| dc.creator.none.fl_str_mv | Hernández, Olmedo Franco, Indira |
| dc.date.none.fl_str_mv | 2016-11-13 2017-07-28T13:56:58Z 2017-07-28T13:56:58Z |
| dc.format.none.fl_str_mv | application/pdf text/html |
| dc.identifier.none.fl_str_mv | http://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/1236 http://ridda2.utp.ac.pa/handle/123456789/1742 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Universidad Tecnológica de Panamá |
| dc.relation.none.fl_str_mv | http://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/1236/pdf http://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/1236/html |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/4.0/ |
| dc.source.none.fl_str_mv | 2219-6714 1680-8894 I+D Tecnológico; Vol. 12, Núm. 2 (2016): Revista I+D Tecnológico; 56-67 reponame:Repositorio Institucional de documento digitales de acceso abierto de la UTP instname:Universidad Tecnológica de Panamá instacron:U Tecnológica de Panamá |
| dc.subject.none.fl_str_mv | cassava starch, bread baking, texture profile, transglutaminase, cassava (Manihot esculenta). almidón de yuca, panificación, perfil de textura, transglutaminasa, yuca (Manihot esculenta) |
| dc.title.none.fl_str_mv | Effect of transglutaminase on the reological and bakery properties of cassava (Manihot esculenta) dough Efecto sobre las propiedades reológicas y panificables de la enzima transglutaminasa en masas con almidón de yuca (Manihot esculenta) |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| description | Cassava (Manihot esculenta) is a root widely cultivated at regions of Central America and the Caribbean; its starch can be used in bread products. The aim of this study is determine the effect of the enzyme microbial transglutaminase (TG) in dough with wheat flour partially replaced by cassava starch in 20%, 40%, 60%, 80% and 100 % using different TG concentrations on the formula: 0.01%, 0.02% and 0.03%. A semi-artisanal bread process was done in the manufacturing, monitored by direct method.The finished product was tested and physicochemical determinations were realized, as moisture and specific volume. Texture profile analysis (TPA) was developed to measure variables as strength and elasticity. The humidity of the samples was in a range as 30% to 32%. The texture profile shows there is not an important effect in the samples studied, but in the sample with 0.02% of TGA and with 20% of substitution of the flour, some properties were improved. The use of enzyme STG- M improved structural properties of the crumb, being as the alveolar distribution and fracturability. The replacement of wheat flour by cassava starch is feasible up to 20% and 0.02% as optimal dose of TG from a structural perspective. The alveoli also reach a maximum at this point; its beneficial effect is an indicator of major gas retention. |
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| instacron_str | U Tecnológica de Panamá |
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| oai_identifier_str | oai:ridda2.utp.ac.pa:123456789/1742 |
| publishDate | 2016 |
| publishDateSort | 2016 |
| publisher.none.fl_str_mv | Universidad Tecnológica de Panamá |
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| spelling | Effect of transglutaminase on the reological and bakery properties of cassava (Manihot esculenta) doughEfecto sobre las propiedades reológicas y panificables de la enzima transglutaminasa en masas con almidón de yuca (Manihot esculenta)Hernández, OlmedoFranco, Indiracassava starch, bread baking, texture profile, transglutaminase, cassava (Manihot esculenta).almidón de yuca, panificación, perfil de textura, transglutaminasa, yuca (Manihot esculenta)Cassava (Manihot esculenta) is a root widely cultivated at regions of Central America and the Caribbean; its starch can be used in bread products. The aim of this study is determine the effect of the enzyme microbial transglutaminase (TG) in dough with wheat flour partially replaced by cassava starch in 20%, 40%, 60%, 80% and 100 % using different TG concentrations on the formula: 0.01%, 0.02% and 0.03%. A semi-artisanal bread process was done in the manufacturing, monitored by direct method.The finished product was tested and physicochemical determinations were realized, as moisture and specific volume. Texture profile analysis (TPA) was developed to measure variables as strength and elasticity. The humidity of the samples was in a range as 30% to 32%. The texture profile shows there is not an important effect in the samples studied, but in the sample with 0.02% of TGA and with 20% of substitution of the flour, some properties were improved. The use of enzyme STG- M improved structural properties of the crumb, being as the alveolar distribution and fracturability. The replacement of wheat flour by cassava starch is feasible up to 20% and 0.02% as optimal dose of TG from a structural perspective. The alveoli also reach a maximum at this point; its beneficial effect is an indicator of major gas retention.La yuca (Manihot esculenta) es una raíz cultivada ampliamente en las regiones de América Central y el Caribe, y su almidón puede utilizarse en productos de panificación. Se realizó un estudio del efecto de la enzima transglutaminasa microbiana (TG) en masas con harina de trigo, en las que se sustituyó parcialmente ésta con almidón de yuca en un 20%, 40%, 60%, 80% y 100% utilizando diferentes concentraciones de TG sobre la fórmula: 0.01%, 0.02% y 0.03%. El producto fue elaborado siguiendo un proceso semiartesanal de panificación por método directo. El producto terminado fue sometido a determinaciones fisicoquímicas, como humedad y volumen específico. Se desarrolló además un análisis de perfil de textura (TPA) para medir variables como su fuerza y elasticidad. La humedad de las muestras osciló en un rango conforme de 30% a 32%. El perfil de textura obtenido indica que la enzima no tiene un efecto positivo en la mayoría de las muestras estudiadas, sin embargo, en una concentración de 0.02% y con un 20% de sustitución de la harina mejora algunas de sus propiedades. Bajo estas condiciones de uso de enzima STG-M se mejoró las propiedades estructurales de la miga, siendo conforme la distribución alveolar y fracturabilidad. La sustitución de harina de trigo por almidón de yuca es viable hasta en un 20% y 0.02% como dosis óptima de TG desde la perspectiva estructural. La fracción alveolar también alcanza un máximo en este punto, efecto beneficioso que se traduce en mayor retención de gas.Universidad Tecnológica de Panamá2016-11-132017-07-28T13:56:58Z2017-07-28T13:56:58Zinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdftext/htmlhttp://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/1236http://ridda2.utp.ac.pa/handle/123456789/17422219-67141680-8894I+D Tecnológico; Vol. 12, Núm. 2 (2016): Revista I+D Tecnológico; 56-67reponame:Repositorio Institucional de documento digitales de acceso abierto de la UTPinstname:Universidad Tecnológica de Panamáinstacron:U Tecnológica de Panamáspahttp://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/1236/pdfhttp://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/1236/htmlinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/oai:ridda2.utp.ac.pa:123456789/17422019-12-06T14:50:26Z |
| spellingShingle | Effect of transglutaminase on the reological and bakery properties of cassava (Manihot esculenta) dough Hernández, Olmedo cassava starch, bread baking, texture profile, transglutaminase, cassava (Manihot esculenta). almidón de yuca, panificación, perfil de textura, transglutaminasa, yuca (Manihot esculenta) |
| status_str | publishedVersion |
| title | Effect of transglutaminase on the reological and bakery properties of cassava (Manihot esculenta) dough |
| title_full | Effect of transglutaminase on the reological and bakery properties of cassava (Manihot esculenta) dough |
| title_fullStr | Effect of transglutaminase on the reological and bakery properties of cassava (Manihot esculenta) dough |
| title_full_unstemmed | Effect of transglutaminase on the reological and bakery properties of cassava (Manihot esculenta) dough |
| title_short | Effect of transglutaminase on the reological and bakery properties of cassava (Manihot esculenta) dough |
| title_sort | Effect of transglutaminase on the reological and bakery properties of cassava (Manihot esculenta) dough |
| topic | cassava starch, bread baking, texture profile, transglutaminase, cassava (Manihot esculenta). almidón de yuca, panificación, perfil de textura, transglutaminasa, yuca (Manihot esculenta) |
| url | http://revistas.utp.ac.pa/index.php/id-tecnologico/article/view/1236 http://ridda2.utp.ac.pa/handle/123456789/1742 |