Nutritional, textural and sensory properties of lasagna dough containing air yam, a non-conventional edible plant.

Autor: Weber AC; University of Taquari Valley, Lajeado, Rio Grande do Sul 95914-014 Brazil., Weber DA; University of Taquari Valley, Lajeado, Rio Grande do Sul 95914-014 Brazil., Costa B; University of Taquari Valley, Lajeado, Rio Grande do Sul 95914-014 Brazil., Dahmer BR; University of Taquari Valley, Lajeado, Rio Grande do Sul 95914-014 Brazil., Cordeiro SG; University of Taquari Valley, Lajeado, Rio Grande do Sul 95914-014 Brazil., Hoehne L; University of Taquari Valley, Lajeado, Rio Grande do Sul 95914-014 Brazil., Ethur EM; University of Taquari Valley, Lajeado, Rio Grande do Sul 95914-014 Brazil.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2023 Apr; Vol. 60 (4), pp. 1332-1341. Date of Electronic Publication: 2023 Feb 09.
DOI: 10.1007/s13197-023-05679-2
Abstrakt: The incorporation of non-conventional edible plants into gluten-free food products shows potential and the ability to increase nutritional properties. Therefore, the aim of this study was to develop a gluten-free air yam-based lasagna dough and to evaluate the nutritional, textural, and sensory properties. First, the air yam flour was obtained by drying the tubers at 55 °C for 16 h and then, mixed with the water and egg powder, it constituted the lasagna dough. The nutritional composition and bioaccessible mineral content of air yam flour and lasagna dough were evaluated, as well as the texture, microbiological and sensory properties of the lasagna dough. The results indicated that air yam flour and the lasagna dough had high dietary fiber contents, 17.1% and 9.4%, respectively. Additionally, the low-fat content found means that the lasagna dough can be considered both gluten-free and fat-free. The most bioaccessible mineral present was K in both air yam flour and lasagna dough. In sensory analysis, the lasagna dough containing air yam showed an intermediate acceptability in relation to two already commercialized lasagna doughs. This study shows an application to this group of plants that are still little explored, allowing the development to consumers and industries.
Competing Interests: Conflict of interestThe authors declare that they have no competing interests.
(© Association of Food Scientists & Technologists (India) 2023, Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)
Databáze: MEDLINE
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