Artículo
Prosopis spp. powder: influence of chemical components in water adsorption properties
Sciammaro, Leonardo Pablo
; Quintero Ruiz, Natalia Andrea
; Ferrero, Cristina
; Giacomino, Silvia; Picariello, Gianluca; Mamone, Gianfranco; Puppo, Maria Cecilia
Fecha de publicación:
01/2021
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
International Journal of Food Science and Technology
ISSN:
0950-5423
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Prosopis alba and Prosopis nigra powders from pods were evaluated through chemical and mineral composition and other healthy food compounds such as polyphenols and fatty acids exhibiting antioxidant activity. P. nigra presented higher content of lipids and polyphenols leading to a higher antioxidant activity than P. alba. Although P. nigra presented lower amount (%) of fibre (20.1 vs. 23.3), the amount of total soluble sugars responsible of water retention was slightly higher (PN: 57.1, PA: 56.7). Moisture content, water activity and water absorption behaviours were different between both powders due to differences in their chemical composition. P. nigra powder presented higher amounts of polyphenols, antioxidant activity and lower initial equilibrium moisture content (aw = 0.7), with a lower aw at 20 °C at the same water content, suggesting that P. nigra powder would have less possibility of deterioration during storage.
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Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Sciammaro, Leonardo Pablo; Quintero Ruiz, Natalia Andrea; Ferrero, Cristina; Giacomino, Silvia; Picariello, Gianluca; et al.; Prosopis spp. powder: influence of chemical components in water adsorption properties; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 56; 1; 1-2021; 278-286
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