Chayotextle flour as raw material of prebiotic gluten-free cookies added with Agave angustifolia Haw fructans
DOI:
https://doi.org/10.18633/biotecnia.v23i2.1350Palabras clave:
Población celiaca; fructanos de agave; capacidad prebiótica; sustitutos de cereales; raícesResumen
Algunas plantas, raíces o tubérculos han sido explotados como posibles sustitutos de cereales en galletas libres de gluten. El Chayotextle es rico en almidón y otros compuestos que podrían convertirlo en ingrediente potencial para productos dirigidos a la población celiaca. En este estudio, el efecto de distintas mezclas de harinas de arroz (RF) y Chayotextle (CF) sobre las propiedades finales de galletas y capacidad prebiótica al adicionar fructanos de agave (AF) fueron evaluadas. Las propiedades de las harinas (absorción de agua y aceite, capacidad emulsificante) y de galletas (diámetro, espesor, volumen específico, color, dureza, capacidad prebiótica) fueron determinadas. CF presentó mayor capacidad emulsificante, de absorción de agua y aceite (27.1 %, 66.22 % y 95.93 %, respectivamente). Las galletas con CF y FA alcanzaron los mayores valores en propiedades físicas (65.10-66.82 mm diámetro, 9.36-10.04 mm espesor, 1.72-2.07 mL/g volumen específico y 201.82 N dureza). CF y la formulación CF-AF mostraron capacidad de promover el crecimiento de ambas cepas estudiadas: L. acidophilus LA-3 y B. animalis ssp. Lactis, alcanzando valores de 9.82 log10 UFC/mL y 9.85 log10 UFC/mL (CF) a las 24 h. CF y la adición de FA mejoraron las propiedades en galletas y mostraron ser una posible fuente prebiótica.
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