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dc.contributor.author
Rocha Parra, Andres Felipe
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dc.contributor.author
Ribotta, Pablo Daniel
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dc.contributor.author
Ferrero, Cristina
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dc.date.available
2018-06-13T15:56:24Z
dc.date.issued
2015-09
dc.identifier.citation
Rocha Parra, Andres Felipe; Ribotta, Pablo Daniel; Ferrero, Cristina; Starch-apple pomace mixtures: Pasting properties and microstructure; Springer; Food and Bioprocess Technology; 8; 9; 9-2015; 1854-1863
dc.identifier.issn
1935-5130
dc.identifier.uri
http://hdl.handle.net/11336/48528
dc.description.abstract
Apple pomace (AP) is a by-product of the juice industry that could be used as an accessible fiber source for foods. The objective of the present work was to evaluate the effect of different levels of AP on the pasting properties of composite starch systems using a Rapid Visco Analyser (RVA) and to relate rheological behavior to microstructural characteristics. AP was dried, ground, sieved and sterilized before being applied. In assays at constant solids content (3 g/ 25 ml water), rice flour (RF) and cassava starch (CS) were mixed in equal proportions, and increasing replacements with AP (0%?50%) were performed. The level of AP in starch?water dispersions had a significant influence on pasting properties such as peak (PV) and final (FV) viscosities, which decreased when AP level increased, particularly when it was above 25% (w/w). When the effect of AP addition at a constant starch concentration was analyzed, viscosity increased with the increase in total solids content. By microstructural studies (light microscopy, SEM), it was observed that fiber particles were not totally solubilized, remaining embedded in the starch paste. Water imbibing capacity (WIC) measurements indicated that AP particles were able to absorb water to a higher extent than starch. This could lead to less water availability in starch suspensions during gelatinization, but also to a certain compensation for viscosity loss due to AP particle swelling.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Fiber
dc.subject
Cassava Starch
dc.subject
Rice Flour
dc.subject
Pasting
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Starch-apple pomace mixtures: Pasting properties and microstructure
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-06-12T18:38:29Z
dc.identifier.eissn
1935-5149
dc.journal.volume
8
dc.journal.number
9
dc.journal.pagination
1854-1863
dc.journal.pais
Alemania
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dc.journal.ciudad
Berlin
dc.description.fil
Fil: Rocha Parra, Andres Felipe. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
dc.description.fil
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Ferrero, Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
dc.journal.title
Food and Bioprocess Technology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-015-1541-9
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11947-015-1541-9
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