Granulometría, Propiedades Funcionales y Propiedades de Color de las Harinas de Quinua y Chontaduro

Dussán-Sarria, Saúl; Hurtado-Hurtado, Deisy L.; Camacho-Tamayo, Jesús Hernán

doi:10.4067/s0718-07642019000500003

Cited by 12 publications

(12 citation statements)

References 17 publications

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“…The SP of the flours is influenced by the particle size, the variety of species, and the method of processing or obtaining [ 42 ]. These results are superior to those reported by Dussán-Sarria et al [ 44 ] found SP values for quinoa and peach palm fruit flours of 4.43 and 2.64 mL/g, respectively.…”

Section: Resultscontrasting

confidence: 99%

Physicochemical and techno-functional properties of mixtures of Michigan bean protein concentrate (Phaseolus vulgaris L): maltodextrin

et al. 2022

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The objective of this research was to evaluate some physicochemical and techno-functional properties of mixtures of Michigan bean protein concentrate: maltodextrin. The beans were cleaned and hulled, then dried (55 °C/1 h), ground to obtain the flour, then the concentrate was obtained by the isoelectric precipitation technique. The mixtures were established based on preliminary tests with a maximum concentration of 60% bean protein concentrate, 0:100, 9:91, 30:70, 51:49, 60:40 w/w, bean protein concentrate:maltodextrin, respectively. The chemical composition proximal to the flour and concentrate was determined, while the pH color, apparent density and the techno-functional properties were made to the mixtures, in addition to the flour, concentrate and maltodextrin. The protein concentrate presented the highest water absorption capacity (4.46 g/g) and the highest apparent density (0.66 g/cm 3 ). Maltodextrin and the 60:40 mixture were the ones that presented the lowest apparent density values (0.52 g/cm 3 ). The flour presented the highest emulsifying capacity (39.60%), while the 0:100 mixture did not present water absorption capacity and lower oil absorption capacity (2.08 g/g). The 9:91 mixture presented the highest oil absorption capacity (2.68 g/g) and the lowest emulsifying capacity (7.44%). The flour presented a pH of 6.68 while the concentrate and the mixtures presented similar values (4.43). These studies indicate that flour and concentrate or protein concentrate:maltodextrin mixtures can be used as ingredients for the production or development of new food products, or their possible use as wall material in microencapsulated.

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Section: Resultscontrasting

confidence: 99%

Physicochemical and techno-functional properties of mixtures of Michigan bean protein concentrate (Phaseolus vulgaris L): maltodextrin

et al. 2022

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“…Higher values of a * and b * correspond to higher Chroma values. The H * coordinate represents the true color, effective in showing the color appearance of food products (Dussán-Sarria et al, 2019). In this study, the value of C * increased with the increment in the proportion of DCP.…”

Section: Color Of the Floursmentioning

confidence: 54%

Variation of color with baking time in snacks made with pregelatinized cassava

Cazzaniga

Brousse

Linares

2021

Journal of Food Science

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Color is an importantaspect when formulating products, as the consumer will evaluate this aspect in the first instance. There is a growing interest in non-wheat producing regions to replace it with local sources of starches. However, the substitution of wheat flour affects characteristics such as texture, flavor, and color of the intermediate and final products. The objective of this work was to determine if the variation of the baking time allows reducing the color difference that the replacement of flour generates by dehydrated cassava puree (DCP). For that, four replacement levels were evaluated using the CIE-L * a * b * and CIE-L * C * H * methodology. The browning index and total color difference (ΔE) between samples with different replacement levels and between different stages of production were also evaluated. It was proved that the decrease in the baking time allowed the development of a similar coloring between snacks made with DCP and those made without substitution. Also, moisture values of less than 5% (dry basis) were obtained in the snacks. The browning index increased with the proportion of DCP in flour and doughs, but not in baked snacks. The pregelatinization of starches could be a mechanism to improve the quality of products with substitutions of wheat flour. Practical Application:Color is a critical attribute of foods in consumer acceptance. The accelerated color development that pregelatinized cassava starch produces in the appearance of baked goods can be useful for food development. A quick color development can mean shorter exposure time to heat, which is important for some products with heat-sensitive components. Also, it is interesting to note that the cassava dehydrated puree is a gluten-free product.

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“…Las propiedades funcionales están influenciadas por la interacción de los componentes de la harina con el agua (Dussán-Sarria et al, 2019). La CAA y la CH predicen la calidad de harinas panaderas en tanto macromoléculas como carbohidratos, proteínas y almidón dañado aumentan la retención de agua al proporcionar cadenas laterales hidrofílicas (Ghumman et al, 2021;Pellegrini et al, 2018).…”

Section: Propiedades Funcionalesunclassified

Caracterización tecnofuncional de harinas de trigo y X Triticosecale wittmack

Cadena-Cadena¹,

Moscoso²,

Ramírez³

et al. 2023

LATAM

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La mayoría de la investigación en híbridos de trigo y Triticales (x Triticosecale Wittmack) se ha centrado en el mejoramiento del rendimiento tratando de obtener cultivos de doble propósito (forraje y grano). Por lo general, la calidad de las harinas de estos híbridos es evaluada midiendo el diámetro y el coeficiente de expansión de las galletas horneadas. Estos indicadores se relacionan con la calidad de almidón, con proteínas y polisacáridos no amiláceos en la harina que determinan su rendimiento de absorción de agua. Sin embargo, se deja de lado las propiedades tecnofuncionales que estos cereales puedan brindar. Se evaluaron las propiedades tecnofuncionales de variedades de trigo y X Triticosecale wittmack cultivadas en el Instituto tecnológico del Valle del Yaqui. En los análisis proximales de las dos variedades no se observaron diferencias significativas en contenido de cenizas, proteína, grasa y humedad, por lo que las diferencias en color, textura y gusto no deberían tener variaciones en la harina como punto de partida. Sin embargo, en las propiedades funcionales si hay diferencias marcadas, se observaron correlaciones positivas entre los valores de la capacidad de absorción de agua (CAA), capacidad hinchamiento (CH), capacidad de formar espuma y estabilidad de la formación de espuma (FC-FS), actividad emulsionante y estabilidad de la emulsión (EA-ES), además se observó la presencia de fenoles tanto solubles como insolubles, así como una capacidad antioxidante moderada. De los resultados obtenidos, se puede concluir que la harina puede ser útil para la alimentación humana y puede ser adecuada para aplicaciones distintas a las aplicaciones alimentarias.

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Granulometría, Propiedades Funcionales y Propiedades de Color de las Harinas de Quinua y Chontaduro

Cited by 12 publications

References 17 publications

Physicochemical and techno-functional properties of mixtures of Michigan bean protein concentrate (Phaseolus vulgaris L): maltodextrin

Physicochemical and techno-functional properties of mixtures of Michigan bean protein concentrate (Phaseolus vulgaris L): maltodextrin

Variation of color with baking time in snacks made with pregelatinized cassava

Caracterización tecnofuncional de harinas de trigo y X Triticosecale wittmack

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