Development and characterization of a dehydrated mixture based on pumpkin flour (Cucurbita maxima) incorporating modified starch of yam (D. alata cv. Diamante 22) with potential application for instantaneous soups

Abstract

Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

Physicochemical, rheological and sensory characterization of a gluten-free English bread added with Oxalis tuberosa flour

“…Crumb and crust color was measured by CIELAB system with L* a* b* values (Rodriguez-Lora et al, 2020). The volume was determined by seed displacement.…”

Design of lattice simplex mixtures as a statistical tool for the inclusion of cowpea bean flour (Vigna unguiculata) in a cheese stick formulation

“…In the food industry, healthy alternatives are being studied to replace or complement common formulations, bringing nutritional and technofunctional improvements that do not affect or improve the sensory perception of the final product. (Gómez et al, 2021;Rodriguez et al, 2020). The use of legume flours with high protein content to enrich other food products that are already on the market is a trend that provides the opportunity to diversify food intake (Carreño, 2017;Elías, 1996;Ponce et al, 2018).…”

Application of modified vegetable oil for improvement of biodegradable materials based on thermoplastic starch and polylactic acid

“…Yam starch has a high amylose content compared to cassava starch, being less susceptible to enzymatic degradation. Besides, they have a higher gelatinization temperature requiring more energy for processing, but they are also less susceptible to thermal degradation (Villabona-Ortíz et al, 2020;Rodriguez-Lora et al, 2020). Starchbased materials have significant advantages such as biodegradability, compostability (Martins da Costa et al, 2020), high oxygen barrier.…”