5 / 11
allied
academies
Page 40
Notes:
Journal of Public Health and Nutrition | Volume 2
July 05-06, 2019 | Paris, France
International Conference and Exhibition on
17
th
World Congress on
Probiotics, Nutrition and Functional Foods
Pediatrics and Nutrition
Joint Event
&
Development of a potential functional biscuit using cassava (
Manihot esculenta
)
and inulin fermented with
Lactobacullis paracasei
Ruth Belmares, Samuel Longoria, Mildred Verástegi, Mario Cruz
and
Juan Carlos Contrera
Universidad Autonoma de Coahuila, México
C
assava (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.
e
:
ruthbelmares@uadec.edu.mx