Evaluation of a Low-Glucose Gluten-Free Bread Made from Hydrolyzed Cassava Starch and Lupine Flour

Abstract

Currently, there is an increase in diabetes cases and people sensitive to gluten. However, there are few foods in commerce with good quality and that serve to appease, in synergy, these diseases. The aim of this work was to evaluate a low-glucose gluten-free bread made from hydrolyzed cassava starch and lupine flour. The starch of the cassava variety INIAP 651 (CM1335–4 genotype), cultivated in Ecuador, as well as the debittered flour of lupine (Lupinus mutabilis Sweet) from Ecuador were used. A cassava starch/water dilution was gelatinized, lyophilized, ground, and sieved. Then, it was hydrolyzed with pancreatic α-amylase prepared at 100 U/g, for 0, 1, 2, and 3 h. In addition, breads were made from gels without the addition of yeast. The gels showed significant differences for the hydrolysis times 0 and 1 h, in hydrolysis level, consistency, cohesiveness, firmness and viscosity level. No significant differences were found in those parameters for 1, 2 and 3 h. In the bread, significant differences were found for 0 and 1 h in specific volume, firmness, springiness, cohesiveness, adhesiveness, and resilience. There were no significant differences between 0 to 3 h of hydrolysis for those parameters. Up to 10% partial substitution of hydrolyzed cassava starch by lupine flour, there were no significant differences in rheological properties.

Keywords

• bread
• cassava
• gluten-free
• lupin
• modified starch
• rheology