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.

中文翻译：

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掺入果聚糖的燕麦饼干的技术和结构特性（Agave tequilana Weber）

龙舌兰果聚糖对健康的有益作用已被证明是一种新型的益生元和功能性食品成分，但是，其成分和技术特性的报道很少。这项工作研究了添加有龙舌兰果聚糖“ AF”的面团和曲奇的结构和质量特征，并与添加菊苣果聚糖“ CF”或不添加果聚糖（“ WF”）的系统进行了比较，以分析化学结构的影响。果糖型添加。对于面团，发现AF降低了水的吸附，导致揉捏过程中的显影时间短且稳定性最高。质地轮廓分析和流变测试表明，AF增加了弹性和内聚力。对于曲奇，使用计算机视觉系统评估面包屑和清淡度。在这些样品中，AF促进了深色和有光泽的外壳，并使微观结构更加均匀和致密。X射线衍射分析表明AF具有最高的结晶度值。为了提供有关碳水化合物（醛糖和酮糖）和面筋蛋白在饼干中分布的更多信息，开发了一种方法专门对这些分子进行染色，该方法成功地描述了将果聚糖混入面团和饼干中的作用。共聚焦激光扫描显微镜的结果说明了染色的生物聚合物分布的差异。这项研究提供了对AF添加的更多了解，包括面团和曲奇的技术特性以及结构和功能之间的关系，超出了归因于AF的营养应用领域。AF促进了深色和有光泽的外壳，并使微观结构更加均匀和致密。X射线衍射分析表明AF具有最高的结晶度值。为了提供有关碳水化合物（醛糖和酮糖）和面筋蛋白在饼干中分布的更多信息，开发了一种方法专门对这些分子进行染色，该方法成功地描述了将果聚糖混入面团和饼干中的作用。共聚焦激光扫描显微镜的结果说明了染色的生物聚合物分布的差异。这项研究提供了对AF添加的更多了解，包括面团和曲奇的技术特性以及结构和功能之间的关系，超出了归因于AF的营养应用领域。AF促进了深色和有光泽的外壳，并使微观结构更加均匀和致密。X射线衍射分析表明AF具有最高的结晶度值。为了提供有关碳水化合物（醛糖和酮糖）和面筋蛋白在饼干中分布的更多信息，开发了一种方法专门对这些分子进行染色，该方法成功地描述了将果聚糖混入面团和饼干中的作用。共聚焦激光扫描显微镜的结果说明了染色的生物聚合物分布的差异。这项研究提供了对AF添加的更多了解，包括面团和曲奇的技术特性以及结构和功能之间的关系，超出了归因于AF的营养应用领域。