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Título: | Flours from popped grains: Physicochemical, thermal, rheological, and techno-functional properties |
Autor: | Cabrera-Ramírez, Ángel Humberto; Gaytán-Martínez, Marcela; Gonzáles-Jasso, E.; Ramírez-Jiménez, Aurea K.; Velázquez, Gonzalo; Villamiel, Mar CSIC ORCID ; Morales-Sánchez, Eduardo | Fecha de publicación: | 2023 | Editor: | Elsevier | Citación: | Food Hydrocolloids 135: 108129 (2023) | Resumen: | The popping of grains has been mainly used to produce ready-to-eat snacks. However, the popping effect on techno-functional properties and possible industrial applications is still unknown. This work evaluated the physicochemical, thermal, rheological, and techno-functional properties of flours from popped grains (FPG). White sorghum and corn grains were adjusted to initial moisture of 11 and 15% and popped using hot-air (210 °C, 90s). The physicochemical, thermal, rheological, and techno-functional properties were assessed in raw and popped flours. Raw flours showed different physicochemical and techno-functional attributes. However, the popping process homogenized their characteristics, behaving similarly in both FPG. Thermal properties evidenced a complete starch gelatinization in FPG and increased their initial viscosity from 8.4 (raw) to 794 cP. SPG showed a constant viscosity under heating-cooling conditions. The techno-functional properties of FPG showed higher water absorption and solubility (134–160%) values than raw ones. The syneresis was reduced in gels from FPG, reaching less than 3.6% after 48 h of storage. Finally, the FPG gels showed a more elastic matrix with lower deformation and higher cohesion. The techno-functional properties of FPG suggest that they can be used as food additives to improve consistency and stability. | Versión del editor: | https://doi.org/10.1016/j.foodhyd.2022.108129 | URI: | http://hdl.handle.net/10261/309547 | DOI: | 10.1016/j.foodhyd.2022.108129 | ISSN: | 0268-005X |
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floursproper.pdf | 1,45 MB | Adobe PDF | Visualizar/Abrir |
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