دورية أكاديمية
أعرض في EDS

Techno-Functional and Rheological Properties of Alternative Plant-Based Flours.

التفاصيل البيبلوغرافية
العنوان: Techno-Functional and Rheological Properties of Alternative Plant-Based Flours.
المؤلفون: Badia-Olmos C; Instituto de Agroquímica y Tecnología de los Alimentos (IATA-CSIC), Agustín Escardino Benlloch 7, 46980 Valencia, Spain., Laguna L; Instituto de Agroquímica y Tecnología de los Alimentos (IATA-CSIC), Agustín Escardino Benlloch 7, 46980 Valencia, Spain., Haros CM; Instituto de Agroquímica y Tecnología de los Alimentos (IATA-CSIC), Agustín Escardino Benlloch 7, 46980 Valencia, Spain., Tárrega A; Instituto de Agroquímica y Tecnología de los Alimentos (IATA-CSIC), Agustín Escardino Benlloch 7, 46980 Valencia, Spain.
المصدر: Foods (Basel, Switzerland) [Foods] 2023 Mar 26; Vol. 12 (7). Date of Electronic Publication: 2023 Mar 26.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE
أسماء مطبوعة: Original Publication: Basel, Switzerland : MDPI AG, [2012]-
مستخلص: The use of alternative vegetal sources is a proposed strategy to improve the diversity and quality of plant-based products on the market, currently led by soy and pea. This study compares the techno-functional properties of seven vegetable flours (chickpea, lentil, red lentil, white bean, quinoa, amaranth, and oat) and the rheological properties of their flour pastes and gels. All techno-functional properties significantly (α = 0.05) varied depending on the type of flour. Among the flours studied, the highest swelling capacity was for white bean and the lowest for chickpea and red lentil. Water holding capacity was high for white bean and oat flours and low for red lentil. Oat and quinoa flours had the highest oil-holding capacity. Emulsifying and foaming capacities were high for all pulse flours but poor for amaranth and oat flours. However, amaranth and oat provided a much higher viscosity during heating than the rest of the flours. The viscoelastic properties of the flour pastes indicated that they all had a gel structure with storage modulus (G') values over loss modulus (G″) values. From the viscoelastic properties, amaranth and quinoa showed a weak gel structure with low G' and G″ values, and the chickpea, lentil, and red lentil formed pastes with a high elastic contribution (high G' values). In agreement, these three pulse flours were the only ones able to form hard, self-standing gels. These results show the potential of vegetal flours from alternative sources in the development of new plant-based products.
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معلومات مُعتمدة: PID2019-107723RB-C21 MCIN/AEI/10.13039/501100011033; Ia ValSe-Food (119RT0567) Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo
فهرسة مساهمة: Keywords: plant-based flour; protein; rheology; techno-functional properties
تواريخ الأحداث: Date Created: 20230413 Latest Revision: 20230415
رمز التحديث: 20230415
مُعرف محوري في PubMed: PMC10094013
DOI: 10.3390/foods12071411
PMID: 37048232
قاعدة البيانات: MEDLINE
الوصف
تدمد:2304-8158
DOI:10.3390/foods12071411