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dc.contributor.author
Cazzaniga, Amanda
dc.contributor.author
Hase, Sandra Liliana
dc.contributor.author
Brousse, Maria Marcela
dc.contributor.author
Linares, Ramón Andrés
dc.date.available
2022-08-10T19:08:45Z
dc.date.issued
2021-01
dc.identifier.citation
Cazzaniga, Amanda; Hase, Sandra Liliana; Brousse, Maria Marcela; Linares, Ramón Andrés; Properties of dehydrated cassava puree and wheat flour blends and its relationship with the texture of doughs; Elsevier Science; LWT - Food Science and Technology; 136; Part 2; 1-2021; 1-6;110310
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/165066
dc.description.abstract
A growing interest in promoting the use of local sources of flour for the partial replacement of wheat flour is observed. Dehydrated cassava puree (DCP) is obtained by cooking, mashing, and drying the cassava roots. The objective was to evaluate the physicochemical and functional properties of DCP and its influence on the texture of unfermented doughs. Four blends with different proportions of wheat flour and DCP were used. The physical and functional properties of the blends were correlated (p < 0.05) with the results of TPA, forward extrusion, compression, and extensibility tests carried out with the TA. XT-plus texture analyzer. The DCP doughs presented higher consistency, cohesiveness, elasticity, resilience, hardness, and gumminess than wheat flour dough. Those textural parameters were correlated (>0.90) with properties such as average particle size and water absorption. The use of DCP for dough production is viable, and its texture characteristics are suitable for industrial processes.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
FUNCTIONAL PROPERTIES
dc.subject
PUREE
dc.subject
REPLACEMENT
dc.subject
STARCH
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TEXTURE ANALYZER
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Properties of dehydrated cassava puree and wheat flour blends and its relationship with the texture of doughs
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-08-10T17:10:40Z
dc.journal.volume
136
dc.journal.number
Part 2
dc.journal.pagination
1-6;110310
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Cazzaniga, Amanda. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Departamento de Ciencia y Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
dc.description.fil
Fil: Hase, Sandra Liliana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Departamento de Ciencia y Tecnología de los Alimentos; Argentina
dc.description.fil
Fil: Brousse, Maria Marcela. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Departamento de Ciencia y Tecnología de los Alimentos; Argentina
dc.description.fil
Fil: Linares, Ramón Andrés. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
dc.journal.title
LWT - Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643820312998
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2020.110310
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