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dc.contributor.author | Hosseininejad, Sepideh![]() |
es_ES |
dc.contributor.author | Larrea Santos, Virginia![]() |
es_ES |
dc.contributor.author | Moraga Ballesteros, Gemma![]() |
es_ES |
dc.contributor.author | Hernando Hernando, Mª Isabel![]() |
es_ES |
dc.date.accessioned | 2023-05-26T18:02:03Z | |
dc.date.available | 2023-05-26T18:02:03Z | |
dc.date.issued | 2022-11 | es_ES |
dc.identifier.issn | 2304-8158 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/193644 | |
dc.description.abstract | [EN] Because of the nutritional need of patients with celiac disease, producing quality gluten-free diet food is important. This study evaluated the use of persimmon flour on the properties of muffins. Persimmon flour obtained from the astringent variety 'Rojo Brillante', which is often discarded due to its characteristic astringency, was added to muffins replacing corn flour (10%, 20%, and 30%). Despite the height differences between the control muffin and the muffins with persimmon flour, similar mechanical parameters were obtained. As the percentage of persimmon flour increased, the muffin color was darker, turning toward a more reddish hue, mainly because of the intensification of nonenzymatic browning reactions. The sensory results showed high scores for taste attributes, the texture attributes were similar to the control, and astringency was hardly detected when persimmon flour was used. The content of tannins and carotenoids and their antioxidant activity increased significantly with an increasing amount of persimmon flour. After in vitro digestion, high recovery index values of soluble tannins and carotenoids were obtained in muffins with added persimmon flour. This study shows that the use of persimmon flour as a functional ingredient offers an opportunity to develop quality gluten-free muffins that reduce agricultural losses. Astringent varieties can be used, without applying a de-astringency treatment, as the astringency is removed during muffin baking due to tannins' insolubilization. | es_ES |
dc.description.sponsorship | This research was funded by MCIN/AEI/10.13039/501100011033, and by "ERDF A way of making Europe" grant number RTA2017-00045-C02-02. | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | MDPI AG | es_ES |
dc.relation.ispartof | Foods | es_ES |
dc.rights | Reconocimiento (by) | es_ES |
dc.subject | Bakery products | es_ES |
dc.subject | Celiac disease | es_ES |
dc.subject | Diospyros kaki | es_ES |
dc.subject | Tannins | es_ES |
dc.subject | Carotenoids | es_ES |
dc.subject | Antioxidant activity | es_ES |
dc.subject | Recovery index | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten Free Muffins Enriched with Persimmon 'Rojo Brillante' Flour | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.3390/foods11213357 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/AGENCIA ESTATAL DE INVESTIGACION//RTA2017-00045-C02-02//DISEÑO DE ALIMENTOS DE ALTO VALOR NUTRITIVO CON INGREDIENTES OBTENIDOS A PARTIR DEL DESTRIO POSTCOSECHA DE CAQUI/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingenieros Industriales - Escola Tècnica Superior d'Enginyers Industrials | es_ES |
dc.description.bibliographicCitation | Hosseininejad, S.; Larrea Santos, V.; Moraga Ballesteros, G.; Hernando Hernando, MI. (2022). Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten Free Muffins Enriched with Persimmon 'Rojo Brillante' Flour. Foods. 11(21):1-13. https://doi.org/10.3390/foods11213357 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.3390/foods11213357 | es_ES |
dc.description.upvformatpinicio | 1 | es_ES |
dc.description.upvformatpfin | 13 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 11 | es_ES |
dc.description.issue | 21 | es_ES |
dc.identifier.pmid | 36359969 | es_ES |
dc.identifier.pmcid | PMC9655860 | es_ES |
dc.relation.pasarela | S\475644 | es_ES |
dc.contributor.funder | AGENCIA ESTATAL DE INVESTIGACION | es_ES |
dc.contributor.funder | European Regional Development Fund | es_ES |