دورية أكاديمية
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Flour on Gluten-Free Muffins from Different Edible Cassava Varieties in Thailand.

التفاصيل البيبلوغرافية
العنوان: Flour on Gluten-Free Muffins from Different Edible Cassava Varieties in Thailand.
المؤلفون: Sangpueak R; School of Crop Production Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand., Saengchan C; School of Crop Production Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand., Laemchiab K; School of Crop Production Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand., Kiddeejing D; School of Crop Production Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand., Siriwong S; Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima 30000, Thailand., Thumanu K; Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima 30000, Thailand., Hoang NH; School of Crop Production Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand., Phansak P; Division of Biology, Faculty of Science, Nakhon Phanom University, Nakhon Phanom 48000, Thailand., Buensanteai K; School of Crop Production Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
المصدر: Foods (Basel, Switzerland) [Foods] 2022 Dec 15; Vol. 11 (24). Date of Electronic Publication: 2022 Dec 15.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE
أسماء مطبوعة: Original Publication: Basel, Switzerland : MDPI AG, [2012]-
مستخلص: In Thailand new edible cassava varieties have been developed to be used in the food industry. The aim of this research was to analyze the difference between flour from three cassava varieties and to evaluate the suitability and quality of flour for gluten-free muffins. The physico-chemical properties of flour from three varieties were studied. The results showed the moisture content of flour was between 10.65 ± 0.01 and 10.85 ± 0.45%. Total protein content was highly significant with a difference of 1.97 ± 0.00%, 2.15 ± 0.01%, and 2.18 ± 0.01%, respectively. Moreover, ash and fat in each flour were highly significant. Amylose content was 19.93 ± 0.47%, and the viscosity was 6286.00 ± 1.52 mPa.s. The color of flour values of L* a* b* value was not statistically different in each variety of flour. Fourier transform infrared spectroscopy (FTIR) analysis was used for the biochemical change in flour. The PCA and cluster analysis results revealed that cassava flour from Pirun 6 was different from Pirun 2 and Pirun 4. After that, the test using selected cassava flour from Pirun 6 to test the physical properties and sensory attributes of gluten-free muffins compared with wheat flour found that gluten-free muffins were overall better than basic muffins.
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معلومات مُعتمدة: project code 160347 (i) Suranaree University of Technology (SUT0, (ii) Thailand Science Research and Innovation (TSRI), and (iii) National Science, Research and Innovation Fund (NSRF)
فهرسة مساهمة: Keywords: cassava; cassava flour; functional properties; physico-chemical; starch
تواريخ الأحداث: Date Created: 20221223 Latest Revision: 20221225
رمز التحديث: 20231215
مُعرف محوري في PubMed: PMC9778515
DOI: 10.3390/foods11244053
PMID: 36553796
قاعدة البيانات: MEDLINE
الوصف
تدمد:2304-8158
DOI:10.3390/foods11244053