Journal of Public Health and Nutrition

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Development of a potential functional biscuit using cassava (Manihot esculenta) and inulin fermented with Lactobacullis paracasei

Joint Event on International Conference and Exhibition on Probiotics, Nutrition and Functional Foods & 17th World Congress on Pediatrics and Nutrition
July 05-06, 2019 | Paris, France

Ruth Belmares, Samuel Longoria, Mildred Verastegi, Mario Cruz and Juan Carlos Contrera

Universidad Autonoma de Coahuila, Mexico

Posters & Accepted Abstracts : J Pub Heath Catalog

Abstract:

Cassava (Manihot esculenta) is a cultivar which has been used previously for the development of baked products numerous times. Cassava tubers have been reported to contain 60% water, 38% carbohydrates and the 2% left divided into ash, lipids, proteins and crude fiber. This cultivar also have the special characteristic of lacking gluten, allowing celiac patients to consume the different kinds of products developed from this cultivar. Inulin is a fructooligosacharide considered a prebiotic and dietary fiber which enhances the development of probiotic bacteria in human’s gut and promote healthy bowel’s movement. In the present work, a formulation was developed, and using it as a control, fats were substituted by inulin in 5 different levels. On par, flour fermentation was done using Lactobacillus paracasei in 5 different fermentation times. Through rheology assays and based on the storage modulus, mainly, the most appropriate were selected for the development of a prototype and its sensory evaluation. In inulin’s substitution at 25% the storage modulus showed a value of 193,987±74,130 Pa, lower in comparison with control and the other treatments. There was no considerable difference in the nutritional content of the biscuits. Regarding the fermentation, storage modulus lowered as the fermentation time increased, at 4 h a value of 92,348.89±18,146 Pa was obtained, considerably lower compared with the control. This treatment also showed an improvement in the nutritional balance by lowering the percentage of carbohydrates to 29.4±7.27%. The previously mentioned treatments were chosen to be used in the development of a prototype by combining them and obtaining a storage modulus of 230,045±40,301 Pa. Nutritionally, the prototype is high in carbohydrates reaching a composition of 55.6±1.61%. A potentially functional baked product was developed. The product had a good sensorial acceptance, corresponding to the parameter of“I do not like nor dislike” in flavor.

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