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- W3051534884 endingPage "127875" @default.
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- W3051534884 abstract "Gluten protein based snacks have been a major concern for allergen, low nutrition and physio-chemical properties. In this study, wheat flour (WF) was replaced with cassava starch (CS) at different levels [10, 20, 30, 40 and 50%(w/w)] to prepare fried snacks. The addition of CS significantly (P < 0.05) increased hardness and pasting properties while gluten network, oil uptake, water holding capacity, and expansion were decreased. Fourier transform infrared spectroscopy revealed that the secondary structure of amide I, α-helix (1650–1660 cm−1), along with amide II region (1540 cm−1) changed when CS was added. Starch-protein complex was identified by X-ray diffraction analysis while no starch-protein-lipid complex was observed. The micrographs from scanning electron microscopy showed that starch-protein matrix was interrupted when ≥40%(w/w) CS was added. Furthermore, in vitro calcium bioavailability was decreased slightly with the addition of CS. The results suggest the feasibility of adding 40% CS as an alternative to WF in snacks." @default.
- W3051534884 created "2020-08-24" @default.
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- W3051534884 date "2021-03-01" @default.
- W3051534884 modified "2023-10-16" @default.
- W3051534884 title "The effects of gluten protein substation on chemical structure, crystallinity, and Ca in vitro digestibility of wheat-cassava snacks" @default.
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- W3051534884 doi "https://doi.org/10.1016/j.foodchem.2020.127875" @default.
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