Skip to main content
SpringerLink
Log in

Technological and Structural Properties of Oat Cookies Incorporated with Fructans (Agave tequilana Weber)

  • ORIGINAL ARTICLE
  • Published:
Food Biophysics Aims and scope Submit manuscript

Abstract

The beneficial effect of agave fructans on health has been demonstrated gaining popularity as a new prebiotic and functional food ingredient, however, their role as an ingredient and their technological properties is scarcely reported. This work studied the structural and quality features of doughs and cookies added with agave fructans “AF” and compared to systems added with chicory fructans “CF” or without fructans (“WF”) added, to analyse the effect of the chemical structure due to the fructan-type added. For doughs, it was found that AF lowered the water adsorption, causing a short development time and the highest stability during kneading. The texture profile analysis and rheological tests revealed that AF increased springiness and cohesiveness. For cookies, the crumb and lightness were evaluated using a computer vision system. Among the samples, AF promoted a darker and shiny crust and a more homogeneous and compact microstructure. X-ray diffraction analysis demonstrated that AF had the highest values of crystallinity. In order to provide more information about the distribution of carbohydrates (aldoses and ketoses) and gluten proteins in the cookies, a method was developed to specifically stain these molecules, and it successfully described the effect of the fructans incorporated into doughs and cookies. Results from confocal laser scanning microscopy illustrated differences in the distribution of the biopolymers stained. This research provided an improved understanding of the AF addition on the technological properties and the structure–functionally relationship of doughs and cookies, beyond the nutraceutical applications attributed to the AF.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  1. M.G. López, J.E. Urías-Silvas, In Recent Advances in Fructooligosaccharides Research, ed. by N. Shiami, N. Benkeblia, S. Ondera (Research Signpost, Kerala, India, 2007), p. 297–310

  2. A.L. Márquez-Aguirre, R.M. Camacho-Ruíz, M. Arriaga-Alba, E. Padilla-Camberos, M.R. Kirchmayr, J.L. Blasco, M. González-Avila, Food Funct. 4(8), 1237–1244 (2013)

    Article  PubMed  Google Scholar 

  3. M.G. Lopez, N.A. Mancilla-Margalli, G. Mendoza-Díaz, J. Agric. Food Chem.51(27), 7835–7840 (2003)

    Article  CAS  PubMed  Google Scholar 

  4. J. Arrizon, S. Morel, A. Gschaedler, P. Monsan, Food Chem. 122(1), 123–130 (2010)

    Article  CAS  Google Scholar 

  5. D. Meyer, S. Bayarri, A. Tárrega, E. Costell, Food Hydrocoll. 25(8), 1881–1890 (2011)

    Article  CAS  Google Scholar 

  6. D. Peressini, A. Sensidoni, J. Cereal Sci. 49(2), 190–201 (2009)

    Article  CAS  Google Scholar 

  7. C.M. Rosell, E. Santos, C. Collar, Eur. Food Res. Technol. 231(4), 535–544 (2010)

    Article  CAS  Google Scholar 

  8. A. Hager, L.A.M. Ryan, C. Schwab, M.G. Gänzle, J.V. O’Doherty, E.K. Arendt, Eur. Food Res. Technol. 232(3), 405–413 (2011)

    Article  CAS  Google Scholar 

  9. Z. Karolini, P. Bihuniak, E. Piotrowska, L. Wdowik, Pol. J. Food Nutr. Sci. 57(4-B), 267–270 (2007)

    Google Scholar 

  10. J. Wang, C. Rosell, C. Benedito-de-Barber, Food Chem.79(2), 221–226 (2002)

    Article  CAS  Google Scholar 

  11. D. Meyer, B. Peters, Agro Food Ind. Hi-Tech. 20(3), 48–50 (2009)

    CAS  Google Scholar 

  12. J. Filipovic, N. Filipovic, V.J. Filipovic, J. Serb. Chem. Soc.75(2), 195–207 (2010)

    Article  CAS  Google Scholar 

  13. M.J. Frutos, L. Gulabert-Antón, A. Tomás-Bellido, J.A. Hernández-Herrero, Food Sci. Technol. Int. 14(5), 49–55 (2008)

    Article  Google Scholar 

  14. P. Poinot, G. Arvisenet, J. Grua-Priol, C. Fillonneau, A. Le-Bail, C. Prost, Food Chem. 119(4), 1474–1484 (2010)

    Article  CAS  Google Scholar 

  15. C. Morris, G. Morris, Food Chem. 133(2), 237–248 (2012)

    Article  CAS  PubMed  Google Scholar 

  16. P. Santiago-García, E. Mellado-Mojica, F. León-Martínez, M.G. López, LWT - Food Sci. Technol. 77, 100–109 (2017)

    Article  Google Scholar 

  17. P. Fustier, F. Castaigne, S.L. Turgeon, C.G. Biliaderis, J. Cereal Sci. 48(1), 144–158 (2008)

    Article  CAS  Google Scholar 

  18. E. Saldaña, J. Behrens, J. Serrano, F. Ribeiro, M. Almeida, M. Contreras-Castillo, Food Struct.6, 13–20 (2015)

    Article  Google Scholar 

  19. S. Cárdenas-Pérez, J.J. Chanona-Pérez, J. Méndez-Méndez, G. Calderón-Domínguez, R. López-Santiago, M.J. Perea-Flores, I. Árzate-Vázquez, Biosyst. Eng. 159, 46–58 (2017)

    Article  Google Scholar 

  20. I. Arzate-Vázquez, J.J. Chanona-Pérez, M.J. Perea-Flores, G. Calderón-Domínguez, M. Moreno-Armendáris, H. Calvo, S. Godoy-Calderón, R. Quevedo, G. Gutiérrez-López, Food Bioprocess Technol. 4(7), 1307–1313 (2011)

    Article  Google Scholar 

  21. A. Pérez-Nieto, J.J. Chanona-Pérez, R. Farrera-Rebollo, G. Gutiérrez-López, L. Alamilla-Beltrán, G. Calderón-Domínguez, LWT - Food Sci. Technol. 43(3), 535–543 (2010)

    Article  Google Scholar 

  22. G. Barrera, G. Calderón-Domínguez, J.J. Chanona-Pérez, G. Gutiérrez-López, A. León, P. Ribotta, Carbohydr. Polym. 98(2), 1449–1457 (2013)

    Article  CAS  PubMed  Google Scholar 

  23. M. Díaz-Ramírez, G. Calderón-Domínguez, J.J. Chanona-Pérez, A. Janovitz-Klapp, R. López-Santiago, R. Farrera-Rebollo, M.P. Salgado-Cruz, Int. J. Food Sci. Technol. 48(8), 1649–1660 (2013)

    Article  Google Scholar 

  24. E. Mellado-Mojica, M.G. López-Pérez, Agrociencia 47, 233–244 (2013)

    Google Scholar 

  25. J.A. Morales-Hernández, A.K. Singh, S.J. Villanueva-Rodríguez, E. Castro-Camus, Food Chem. 291, 94–100 (2019)

    Article  PubMed  Google Scholar 

  26. H. Espinosa-Andrews, R. Rodríguez-Rodríguez, J. Therm. Anal. Calorim. 132(1), 197–204 (2017)

    Article  Google Scholar 

  27. M.S. Blanco Canalis, A.E. León, P.D. Ribotta, Food Chem. 271, 309–317 (2019)

    Article  CAS  PubMed  Google Scholar 

  28. M.R. Serial, M.S. Blanco Canalis, M. Carpinella, M.C. Valentinuzzi, A.E. León, P.D. Ribotta, R.H. Acosta, Food Chem. 192, 950–957 (2016)

    Article  CAS  PubMed  Google Scholar 

  29. H. Wieser, Food Microbiol. 24(2), 115–119 (2007)

    Article  CAS  PubMed  Google Scholar 

  30. Y. Song, Q. Zheng, J. Cereal Sci. 48(1), 58–67 (2008)

    Article  CAS  Google Scholar 

  31. V. Tolstoguzov, Food Hydrocoll. 11(2), 181–193 (1997)

    Article  CAS  Google Scholar 

  32. P.S. Belton, J. Cereal Sci. 41(2), 203–211 (2005)

    Article  CAS  Google Scholar 

  33. M. Le Meste, D. Champion, G. Roudaut, G. Blond, D. Simatos, JFS: Concise. Rev. Hyp. Food Sci. 67(7), 2444–2458 (2002)

    Article  Google Scholar 

  34. A. Derossi, T. De Pilli, C. Severini, Food Biophys. 8(4), 223–232 (2013)

    Article  Google Scholar 

  35. R. Saiah, P. Sreekumar, N. Leblanc, M. Castandet, J. Saiter, Cereal Chem. 84(3), 276–281 (2007)

    Article  CAS  Google Scholar 

  36. R. Shogren, G. Fanta, F. Felker, Carbohydr. Polym. 64(3), 444–451 (2006)

    Article  CAS  Google Scholar 

  37. G. Quaglia, Ciencia y Tecnología de la Panificación, 2nd edn. (Acribia, Zaragoza, 1991), pp. 24–27

  38. N. Aravind, M. Sissons, C. Fellows, J. Blazek, E. Gilbert, Food Chem. 132(2), 993–1002 (2012)

    Article  CAS  Google Scholar 

  39. C. Saénz, S. Tapia, J. Chávez, P. Robert, Food Chem. 114(2), 616–622 (2009)

    Article  Google Scholar 

  40. P. Robert, P. García, N. Reyes, J. Chávez, J. Santos, Food Chem. 134(1), 1–8 (2012)

    Article  CAS  Google Scholar 

  41. S. Beirao-da-Costa, C. Duarte, A. Bourbon, A. Pinheiro, M. Januário, A. Vicente, M. Beirao-da-Costa, I. Delgadillo, Food Hydrocoll. 33(2), 199–206 (2013)

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This research was financed by project FOS-FINNOVA 172223, from Secretaría de Economía-CONACYT and SIP 20195198 from IPN. Mr. José Antonio Morales Hernández wishes to thank CONACYT and CIATEJ for study grants and IPN for research stay provided.

Author information

Authors and Affiliations

  1. Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C, Av. Normalistas #800, Guadalajara, Jalisco, Mexico

    J. A. Morales-Hernández, S. J. Villanueva-Rodríguez & J. E. Urias-Silvas

  2. Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa s/n, C.P. 07738, Gustavo A. Madero, Ciudad de México, Mexico

    J. J. Chanona-Pérez

  3. Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional, Luis Enrique Erro s/n, Unidad, Profesional Adolfo López Mateos, Col. Zacatenco, C.P. 07738, Ciudad de México, Mexico

    M. J. Perea-Flores

Authors
  1. J. A. Morales-Hernández
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. J. J. Chanona-Pérez
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. S. J. Villanueva-Rodríguez
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. M. J. Perea-Flores
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. J. E. Urias-Silvas
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to J. J. Chanona-Pérez.

Ethics declarations

Conflict of Interest

The authors declare that there is no conflict of interest.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Morales-Hernández, J.A., Chanona-Pérez, J.J., Villanueva-Rodríguez, S.J. et al. Technological and Structural Properties of Oat Cookies Incorporated with Fructans (Agave tequilana Weber). Food Biophysics 14, 415–424 (2019). https://doi.org/10.1007/s11483-019-09589-9

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11483-019-09589-9

Keywords

Search

Navigation