<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562021000200030</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v23i2.1350</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Chayotextle flour as raw material for prebiotic gluten-free cookies added with Agave angustifolia Haw fructans]]></article-title>
<article-title xml:lang="es"><![CDATA[Harina de Chayotextle como materia prima de galletas prebióticas libres de gluten adicionadas con fructanos de Agave angustifolia Haw]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arias Balderas]]></surname>
<given-names><![CDATA[Wendy Magaly]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aguilar Méndez]]></surname>
<given-names><![CDATA[Miguel Ángel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Silva]]></surname>
<given-names><![CDATA[Marluci Palazzolli da]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fávaro-Trindade]]></surname>
<given-names><![CDATA[Carmen Silvia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vanin]]></surname>
<given-names><![CDATA[Fernanda Maria]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quintana-Zavala]]></surname>
<given-names><![CDATA[Delia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Politécnico Nacional Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada Unidad ]]></institution>
<addr-line><![CDATA[ Ciudad de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidade de São Paulo Faculdade de Zootecnia e Engenharia de Alimentos ]]></institution>
<addr-line><![CDATA[Pirasssununga São Paulo]]></addr-line>
<country>Brazil</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<volume>23</volume>
<numero>2</numero>
<fpage>30</fpage>
<lpage>38</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562021000200030&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562021000200030&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562021000200030&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Some plants, roots or tubers have been used as possible cereal substitutes in gluten-free cookies. Chayotextle is rich in starch and other compounds that could make it a potential ingredient for products aimed at the celiac population. In this study, we evaluated the effect of different mixtures of rice flour (RF) and Chayotextle flour (CF) on the final properties of cookies and the prebiotic capacity when adding agave fructans (AF). The properties of flour and cookies were determined. CF presented the highest emulsifying, water absorption and oil absorption (27.1 %, 66.22% and 95.93 %, respectively) capacities. Cookies made with CF-AF reached the highest values in diameter (66.82 mm) and humidity (10.64%). By incorporating rice flour to this combination, cookies had the highest thickness (10.04 mm), specific volume (2.07 mL / g), and hardness (201.82 N). CF and the CF-AF formulation presented the ability to promote the growth of both strains studied: Lactobacillus acidophilus LA-3 and Bifidobacterium animalis ssp. Lactis, reaching values of up to 9.82 log10 CFU/mL and 9.85 log10 CFU/mL (CF) respectively, in a period of 24 h. The CF and the addition of FA improved cookies properties, and proved to be a possible prebiotic source.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Algunas plantas, raíces o tubérculos han sido explotados como posibles sustitutos de cereales en galletas libres de gluten. El Chayotextle es rico en almidón y otros compuestos que podrían convertirlo en ingrediente potencial para productos dirigidos a la población celiaca. En este estudio, el efecto de distintas mezclas de harinas de arroz (RF) y Chayotextle (CF) sobre las propiedades finales de galletas y capacidad prebiótica al adicionar fructanos de agave (AF) fueron evaluadas. Las propiedades de las harinas y de galletas fueron determinadas. CF presentó la mayor capacidad emulsificante, de absorción de agua y de aceite (27.1 %, 66.22% y 95.93 %, respectivamente). Las galletas realizadas con CF y FA alcanzaron los mayores valores en diámetro (66.82 mm) y humedad (10.64%). Al incorporar harina de arroz a esta combinación las galletas mostraron el mayor espesor (10.04 mm), volumen específico (2.07 mL / g) y dureza (201.82 N). CF y la formulación CF-AF mostraron capacidad de promover el crecimiento de ambas cepas estudiadas: L. acidophilus LA-3 y B. animalis ssp. Lactis, alcanzando valores de 9.82 log10 UFC/ mL y 9.85 log10 UFC/mL (CF) a las 24 h. CF y la adición de FA mejoraron las propiedades en galletas y mostraron ser una posible fuente prebiótica.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Agave fructan]]></kwd>
<kwd lng="en"><![CDATA[prebiotic capacity]]></kwd>
<kwd lng="en"><![CDATA[cereal substitute]]></kwd>
<kwd lng="en"><![CDATA[root]]></kwd>
<kwd lng="es"><![CDATA[fructano de agave]]></kwd>
<kwd lng="es"><![CDATA[capacidad prebiótica]]></kwd>
<kwd lng="es"><![CDATA[sustituto de cereales]]></kwd>
<kwd lng="es"><![CDATA[raíz]]></kwd>
</kwd-group>
</article-meta>
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