Arrowroot starch (Maranta arundinacea) as a bread ingredient for product development
Giovana J. Cardoso
Food Engineering Department, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), University of São Paulo, Pirassununga, Brazil
Contribution: Data curation, Formal analysis, Investigation, Methodology
Search for more papers by this authorSierra D. M. Kipp
Food Engineering Department, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), University of São Paulo, Pirassununga, Brazil
Contribution: Data curation, Formal analysis, Investigation, Methodology
Search for more papers by this authorVitor A. S. Garcia
Food Engineering Department, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), University of São Paulo, Pirassununga, Brazil
Contribution: Investigation, Methodology, Writing - review & editing
Search for more papers by this authorRosemary A. Carvalho
Food Engineering Department, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), University of São Paulo, Pirassununga, Brazil
Contribution: Investigation, Writing - original draft, Writing - review & editing
Search for more papers by this authorCorresponding Author
Fernanda M. Vanin
Food Engineering Department, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), University of São Paulo, Pirassununga, Brazil
Correspondence
Fernanda M. Vanin, Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av. Duque de Caxias Norte 225, 13635-900, Pirassununga, SP, Brazil.
Email: [email protected]
Contribution: Conceptualization, Data curation, Formal analysis, Funding acquisition, Investigation, Methodology, Project administration, Resources, Supervision, Validation, Visualization, Writing - original draft, Writing - review & editing
Search for more papers by this authorGiovana J. Cardoso
Food Engineering Department, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), University of São Paulo, Pirassununga, Brazil
Contribution: Data curation, Formal analysis, Investigation, Methodology
Search for more papers by this authorSierra D. M. Kipp
Food Engineering Department, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), University of São Paulo, Pirassununga, Brazil
Contribution: Data curation, Formal analysis, Investigation, Methodology
Search for more papers by this authorVitor A. S. Garcia
Food Engineering Department, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), University of São Paulo, Pirassununga, Brazil
Contribution: Investigation, Methodology, Writing - review & editing
Search for more papers by this authorRosemary A. Carvalho
Food Engineering Department, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), University of São Paulo, Pirassununga, Brazil
Contribution: Investigation, Writing - original draft, Writing - review & editing
Search for more papers by this authorCorresponding Author
Fernanda M. Vanin
Food Engineering Department, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), University of São Paulo, Pirassununga, Brazil
Correspondence
Fernanda M. Vanin, Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av. Duque de Caxias Norte 225, 13635-900, Pirassununga, SP, Brazil.
Email: [email protected]
Contribution: Conceptualization, Data curation, Formal analysis, Funding acquisition, Investigation, Methodology, Project administration, Resources, Supervision, Validation, Visualization, Writing - original draft, Writing - review & editing
Search for more papers by this authorAbstract
The goal of this study was to characterize the technological-functional, physical and thermal properties of arrowroot starch in order to better determine its role and effectiveness in the food industry, and then to evaluate its effect on bread properties. Arrowroot starch was characterized in relation to microstructure, x-ray diffraction, infrared spectroscopy, thermogravimetric, and technological-functional properties. Thereafter, breads with different wheat-arrowroot concentrations were produced, and characterized. Results evidenced that arrowroot starch presented monomodal particle size distribution, and circular, ellipsoid, and oval granules. Technological-functional properties showed increase in swelling power, solubility and water absorption index with the increase of temperature. Wheat-arrowroot bread were homogeneous and visually similar to control breads. Crumb hardness and volume were not significantly affected by arrowroot starch concentration when up to 30% of wheat flour was substituted. Therefore, it could be concluded that arrowroot starch represents a promising raw material to be explored in different food applications.
Practical applications
This study investigated the potential properties of arrowroot starch and its use in bread formulation, which finally provides to be a useful strategy to food industries in order to meet the suitable use of “new” materials for developing product. The results demonstrated that arrowroot starch presented interesting technological-functional and thermal properties in order to be used in bread development. Wheat-arrowroot breads were well produced, homogeneous, and visually similar to control breads, and bread produced with 30% of arrowroot starch presented crumb hardness and volume similar to control bread.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest.
Open Research
DATA AVAILABILITY STATEMENT
Data available on request from the authors.
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