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dc.contributor.author
Ostermann Porcel, María Victoria
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dc.contributor.author
Rinaldoni, Ana Noelia
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dc.contributor.author
Rodriguez Furlán, Laura Teresa
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dc.contributor.author
Campderrós, Mercedes Edith
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dc.date.available
2019-10-08T20:58:33Z
dc.date.issued
2016-08
dc.identifier.citation
Ostermann Porcel, María Victoria; Rinaldoni, Ana Noelia; Rodriguez Furlán, Laura Teresa; Campderrós, Mercedes Edith; Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies; International Journal of Research in Advent Technology; International Journal of Research in Advent Technology; 4; 8; 8-2016; 82-92
dc.identifier.uri
http://hdl.handle.net/11336/85397
dc.description.abstract
The research study was conducted to obtain okara flour by freeze-drying which could be used as a fiber and protein supplemented in foodformulation. The chemical composition, functional properties and the influence of particle size of okara flour were studied. Four formulations of gluten-free cookies were developed: one using manioc flour as control and three other with different proportions of okara: 15%; 30%; 50% (w/w). Physical properties as spread factor, color, pore area, shape factor, pore diameter and texture were measured. The overall results showed that okara and manioc flour have the potential to be used in the preparation of cookies with acceptable quality and improved nutrition value.Results from physical analyses evaluation indicate that the incorporation of okara at 30% without milling (30%OF) process presents a similar shape factor to the control sample, a percentage of pore area and pore diameter improved, that provides good textural properties. Therefore, the substitution of manioc flour by okara freeze-dried at 30% provides good quality to a gluten-free cookie formulation, whit better properties that the control sample.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
International Journal of Research in Advent Technology
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Okara
dc.subject
Gluten-Free Cookies
dc.subject
Freeze Drying
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
Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-09-20T13:38:19Z
dc.identifier.eissn
2321-9637
dc.journal.volume
4
dc.journal.number
8
dc.journal.pagination
82-92
dc.journal.pais
India
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dc.description.fil
Fil: Ostermann Porcel, María Victoria. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Rinaldoni, Ana Noelia. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Rodriguez Furlán, Laura Teresa. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Invest. En Tecnología Química; Argentina
dc.description.fil
Fil: Campderrós, Mercedes Edith. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina
dc.journal.title
International Journal of Research in Advent Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.ijrat.org/downloads/Vol-4/august-2016/paper%20ID-48201616.pdf
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