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dc.contributor.author
Guardianelli, Luciano Martin
dc.contributor.author
Salinas, Maria Victoria
dc.contributor.author
Puppo, Maria Cecilia
dc.date.available
2020-05-22T20:52:21Z
dc.date.issued
2019-06
dc.identifier.citation
Guardianelli, Luciano Martin; Salinas, Maria Victoria; Puppo, Maria Cecilia; Chemical and thermal properties of flours from germinated amaranth seeds; Springer Verlag; Journal of Food Measurement and Characterization; 13; 2; 6-2019; 1078-1088
dc.identifier.issn
2193-4126
dc.identifier.uri
http://hdl.handle.net/11336/105841
dc.description.abstract
Modification of the chemical composition of amaranth flours from Amaranth caudatus L. seeds with germination was studied. Seeds were sprouted at 30 °C for 0, 18, 24, and 48 h. Proximal composition, total phenolic content and antioxidant activity were evaluated. Further, changes in fatty acid and protein profiles and in amino acid composition due to germination were analyzed. In addition, modification in thermal properties of starch and proteins of amaranth flours were studied. Germination process increased protein, ash, water soluble carbohydrates, phenols contents and antioxidant activity, while reduced the amount of lipids. Proportion of P-globulins and 11S (62 kDa) decreased while the A-11S polypeptide (34 kDa) increased with germination. After 18 h of germination, respect to the control flour, lysine and aromatic amino acids and essential fatty acids content of flour significantly increased. Therefore, germination improved nutritional characteristics of amaranth flour turning it into a high nutritional food ingredient.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer Verlag
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
AMARANTH FLOUR
dc.subject
AMINO ACID PROFILE
dc.subject
ESSENTIAL FATTY ACIDS
dc.subject
PROTEIN FRACTIONS
dc.subject
SEED GERMINATION
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Chemical and thermal properties of flours from germinated amaranth seeds
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-05-05T16:34:25Z
dc.identifier.eissn
2193-4134
dc.journal.volume
13
dc.journal.number
2
dc.journal.pagination
1078-1088
dc.journal.pais
Ålemania
dc.journal.ciudad
Berlín
dc.journal.title
Journal of Food Measurement and Characterization
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/10.1007/s11694-018-00023-1
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11694-018-00023-1


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