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dc.contributor.author
Giménez, María Alejandra
dc.contributor.author
Gonzáalez, R. J.
dc.contributor.author
Wagner, Jorge Ricardo
dc.contributor.author
Torres, R.
dc.contributor.author
Lobo, Manuel Oscar
dc.contributor.author
Samman, Norma Cristina
dc.date.available
2017-08-08T19:26:31Z
dc.date.issued
2013-01
dc.identifier.citation
Giménez, María Alejandra; Gonzáalez, R. J.; Wagner, Jorge Ricardo; Torres, R.; Lobo, Manuel Oscar; et al.; Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta; Elsevier; Food Chemistry; 136; 2; 1-2013; 538-545
dc.identifier.issn
0308-8146
dc.identifier.uri
http://hdl.handle.net/11336/22044
dc.description.abstract
Corn-broad bean spaghetti type pasta was made with a corn/broad bean flour blend in a 70:30 ratio, through an extrusion-cooking process (Brabender 10 DN single-screw extruder with a 3:1 compression ratio). The effect of temperature (T = 80, 90 and 100 °C) and moisture (M = 28%, 31% and 34%) on the extrusion responses (specific consumption of mechanical energy and pressure) and the quality of this pasta-like product (expansion, cooking-related losses, water absorption, firmness and stickiness) was assessed. The structural changes of starch were studied by means of DSC and XRD. The extrusion-cooking process, at M = 28% and T = 100 °C, is appropriate to obtain corn-broad bean spaghetti-type pasta with high protein and dietary fibre content and adequate quality. The cooking characteristics and resistance to overcooking depended on the degree of gelatinisation and formation of amylose–lipid complexes. The critical gelatinisation point was 46.55%; beyond that point, the quality of the product declines.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Extrusion-Cooking
dc.subject
Gluten-Free
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Broad Beans (Vicia Faba)
dc.subject
Corn
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Pasta-Like Product
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-08-07T15:56:25Z
dc.journal.volume
136
dc.journal.number
2
dc.journal.pagination
538-545
dc.journal.pais
Países Bajos
dc.journal.ciudad
Ámsterdam
dc.description.fil
Fil: Giménez, María Alejandra. Universidad Nacional de Jujuy. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Gonzáalez, R. J.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.description.fil
Fil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Torres, R.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.description.fil
Fil: Lobo, Manuel Oscar. Universidad Nacional de Jujuy. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Samman, Norma Cristina. Universidad Nacional de Jujuy. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Food Chemistry
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0308814612013623
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodchem.2012.08.068
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