Sensory and texture properties of "chipá": Influence of ingredients and storage conditions of batter

ANA ÁVALOS; PAMELA GOYTIÑO; PAULA A. CONFORTI; CECILIA E. LUPANO

cogent food&agriculture

Taylor & Francis Group

Año: 2016 vol. 2

2331-1932

"Chipá" is a gluten-free bread made with cassava starch and cheese.Usually, the batter is baked immediately and the product is eaten warm. In this study,the effect of refrigeration and freezing of batter, and the role of cheese upon ?chipás?prepared with cassava or corn starch were analyzed. This may offer alternatives tothe storage of batter, and contribute to the knowledge of the effect of refrigerationand freezing of batter in gluten-free baking products. Texture and colour were analyzedin batter and baked products. Volume, sensory quality and in vitro starch digestibilityof "chipás" were also determined. The refrigeration or freezing of batter turneddarker mainly the baked products containing cheese, probably due to the Maillardreactions between proteins and products of lipid oxidation. The "chipá" made withcheese and cassava starch was bigger, softer and gummier than that prepared withcorn starch, and these properties did not change when the batter was frozen. Nodifferences were found in the in vitro starch digestibility of "chipás" due to the batterstorage conditions. Cassava starch was more digestible than corn starch. Freezingwould be a good alternative to storage the batter of cassava starch and cheese.