Mostrar el registro sencillo del ítem
dc.contributor.author
Gutiérrez Carmona, Tomy José
dc.contributor.author
Álvarez, Kelvia
dc.date.available
2017-08-29T16:56:01Z
dc.date.issued
2016-10
dc.identifier.citation
Gutiérrez Carmona, Tomy José; Álvarez, Kelvia; Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel; Elsevier; Journal of Functional Foods; 26; 10-2016; 750-762
dc.identifier.issn
1756-4646
dc.identifier.uri
http://hdl.handle.net/11336/23240
dc.description.abstract
The aim of this study was to relate the physicochemical properties of edible films derived from plantain flour-glycerol containing different concentrations of Aloe vera (Av) gel to both their in vitro digestibility and sensory attributes, in order to contribute to the very few studies found in the literature. Films were prepared by casting. Degree of substitution, thickness, water solubility, water activity, swelling behavior, thermogravimetric analysis, X-ray diffraction, resistant starch, in vitro digestibility, color parameters and sensory evaluation were the tests carried out in this study. A clear relationship between the results demonstrated the effect of the Av gel on the cross-linking of the starchy matrix (plantain flour). This resulted in films with a higher resistant starch content and lower in vitro digestibility. The presence of Av gel slowed down starch digestion in the films, a feature which makes it potentially useful as a dietetic.
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-nd/2.5/ar/
dc.subject
CROSS-LINKING
dc.subject
RESISTANT STARCH
dc.subject
SENSORY EVALUATION
dc.subject.classification
Otras Ciencias Químicas
dc.subject.classification
Ciencias Químicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.subject.classification
Físico-Química, Ciencia de los Polímeros, Electroquímica
dc.subject.classification
Ciencias Químicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Physico-chemical properties and in vitro digestibility of edible films made from plantain flour with added Aloe vera gel
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-07-13T19:15:51Z
dc.journal.volume
26
dc.journal.pagination
750-762
dc.journal.pais
Países Bajos
dc.description.fil
Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina. Universidad Central de Venezuela; Venezuela
dc.description.fil
Fil: Álvarez, Kelvia. Universidad Central de Venezuela; Venezuela
dc.journal.title
Journal of Functional Foods
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S1756464616302687
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jff.2016.08.054
Archivos asociados