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Amorphophallus konjac : a novel alternative flour on gluten-free bread

The demand for gluten-free products is rising, but their production with similar quality as their gluten counterparts is challenging. This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%, 12.5%, 25%, 37.5%, and 50% of the total flour...

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Main Authors:	Laignier, Fernanda, Akutsu, Rita de Cássia Coelho de Almeida, Maldonade, Iriani Rodrigues, Pacheco, Maria Teresa Bertoldo, Silva, Vera Sônia Nunes da, Mendonça, Marcio Antônio, Zandonadi, Renata Puppin, Raposo, António, Botelho, Raquel Braz Assunção
Format:	Artigo
Language:	Inglês
Published:	MDPI 2021
Subjects:	Glúten Pão Amorphophallus konjac
Online Access:	https://repositorio.unb.br/handle/10482/42094 https://doi.org/10.3390/foods10061206 https://orcid.org/0000-0003-3366-8309 https://orcid.org/0000-0003-0699-7617 https://orcid.org/0000-0003-4776-1571 https://orcid.org/0000-0003-0370-3089 https://orcid.org/0000-0002-5286-2249
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spelling	ir-10482-420942021-09-13T21:54:43Z Amorphophallus konjac : a novel alternative flour on gluten-free bread Laignier, Fernanda Akutsu, Rita de Cássia Coelho de Almeida Maldonade, Iriani Rodrigues Pacheco, Maria Teresa Bertoldo Silva, Vera Sônia Nunes da Mendonça, Marcio Antônio Zandonadi, Renata Puppin Raposo, António Botelho, Raquel Braz Assunção Glúten Pão Amorphophallus konjac The demand for gluten-free products is rising, but their production with similar quality as their gluten counterparts is challenging. This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%, 12.5%, 25%, 37.5%, and 50% of the total flour content) and to evaluate their nutritional and physicochemical properties. Proteins, lipids, carbohydrates, moisture, ash content, fibers, resistant starch, firmness, specific volume, and color were evaluated using official methods. Protein varied from 2.95% to 4.94%, the energy value from 347.93 to 133.55 kcal/100 g, dietary fiber from 8.19 to 17.90%, and resistant starch from 0.67% to 0.75% on wet basis. The addition of konjac flour positively influenced the specific volume. Higher concentrations of konjac flour in the formulations led to lower calories of the bread due to the significant addition of water to the dough. The bread samples with konjac showed high fiber content due to the composition of the flour. They had lower levels of carbohydrates, which can positively influence the glycemic index. Konjac flour provided dough mold, growth, and better texture for gluten-free bread. The best formulations were prepared in concentrations up to 37.5% konjac. The 50% konjac bread showed slightly reduced specific volume and pale color. 2021-09-13T21:15:42Z 2021-09-13T21:15:42Z 2021 Artigo LAIGNIER, Fernanda. Amorphophallus konjac: a novel alternative flour on gluten-free bread. Foods, v. 10, n. 6, 1206, 2021. DOI: 10.3390/foods10061206. Disponível em: https://www.mdpi.com/2304-8158/10/6/1206/htm. Acesso em: 13 set. 2021. https://repositorio.unb.br/handle/10482/42094 https://doi.org/10.3390/foods10061206 https://orcid.org/0000-0003-3366-8309 https://orcid.org/0000-0003-0699-7617 https://orcid.org/0000-0003-4776-1571 https://orcid.org/0000-0003-0370-3089 https://orcid.org/0000-0002-5286-2249 Inglês Acesso Aberto Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/). application/pdf MDPI
institution	REPOSITORIO UNB
collection	REPOSITORIO UNB
language	Inglês
topic	Glúten Pão Amorphophallus konjac
spellingShingle	Glúten Pão Amorphophallus konjac Laignier, Fernanda Akutsu, Rita de Cássia Coelho de Almeida Maldonade, Iriani Rodrigues Pacheco, Maria Teresa Bertoldo Silva, Vera Sônia Nunes da Mendonça, Marcio Antônio Zandonadi, Renata Puppin Raposo, António Botelho, Raquel Braz Assunção Amorphophallus konjac : a novel alternative flour on gluten-free bread
description	The demand for gluten-free products is rising, but their production with similar quality as their gluten counterparts is challenging. This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%, 12.5%, 25%, 37.5%, and 50% of the total flour content) and to evaluate their nutritional and physicochemical properties. Proteins, lipids, carbohydrates, moisture, ash content, fibers, resistant starch, firmness, specific volume, and color were evaluated using official methods. Protein varied from 2.95% to 4.94%, the energy value from 347.93 to 133.55 kcal/100 g, dietary fiber from 8.19 to 17.90%, and resistant starch from 0.67% to 0.75% on wet basis. The addition of konjac flour positively influenced the specific volume. Higher concentrations of konjac flour in the formulations led to lower calories of the bread due to the significant addition of water to the dough. The bread samples with konjac showed high fiber content due to the composition of the flour. They had lower levels of carbohydrates, which can positively influence the glycemic index. Konjac flour provided dough mold, growth, and better texture for gluten-free bread. The best formulations were prepared in concentrations up to 37.5% konjac. The 50% konjac bread showed slightly reduced specific volume and pale color.
format	Artigo
author	Laignier, Fernanda Akutsu, Rita de Cássia Coelho de Almeida Maldonade, Iriani Rodrigues Pacheco, Maria Teresa Bertoldo Silva, Vera Sônia Nunes da Mendonça, Marcio Antônio Zandonadi, Renata Puppin Raposo, António Botelho, Raquel Braz Assunção
author_sort	Laignier, Fernanda
title	Amorphophallus konjac : a novel alternative flour on gluten-free bread
title_short	Amorphophallus konjac : a novel alternative flour on gluten-free bread
title_full	Amorphophallus konjac : a novel alternative flour on gluten-free bread
title_fullStr	Amorphophallus konjac : a novel alternative flour on gluten-free bread
title_full_unstemmed	Amorphophallus konjac : a novel alternative flour on gluten-free bread
title_sort	amorphophallus konjac : a novel alternative flour on gluten-free bread
publisher	MDPI
publishDate	2021
url	https://repositorio.unb.br/handle/10482/42094 https://doi.org/10.3390/foods10061206 https://orcid.org/0000-0003-3366-8309 https://orcid.org/0000-0003-0699-7617 https://orcid.org/0000-0003-4776-1571 https://orcid.org/0000-0003-0370-3089 https://orcid.org/0000-0002-5286-2249
_version_	1713692149466267648
score	13.657419

Amorphophallus konjac : a novel alternative flour on gluten-free bread

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