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Por favor, use este identificador para citar o enlazar este ítem: http://uvadoc.uva.es/handle/10324/33656
Título: Physicochemical properties of native and extruded maize flours in the presence of animal proteins
Autor: Bravo Nuñez, Angela
Gómez, Manuel
Año del Documento: 2019
Editorial: Elsevier
Documento Fuente: Journal of Food Engineering, 243:49-56
Resumen: Interest for protein-enriched starchy products has increased, as protein intake moderately higher than current recommendations may provide health benefits for ageing populations. Influence of the substitution of native or extruded flours by 25% or 50% of proteins (collagen, milk, whey or egg white proteins) was studied. Collagen was the only protein that increased water binding capacity (p<0.05) up to 233,72% for mixtures with native and up to 40.85% for mixtures with extruded flours. Regarding gelling properties, regardless used flour, mixtures with 50% of collagen increased water absorption index and swelling power (p<0.05) by ⁓100%, while mixtures with 50% of egg white protein decreased water absorption index by ⁓40% (p<0.05). Pasting viscosity decreased in flour-protein mixtures, except the ones with egg white protein, that increased. Endotherm peaks shifted to higher temperatures when proteins were present. Regarding viscoelastic behaviour, when using native flour and higher protein content, gels presented stronger gel behaviour.
Revisión por Pares: SI
DOI: DOI: 10.1016/j.jfoodeng.2018.09.005
Patrocinador: Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2-2-R) and the European Regional Development Fund
Version del Editor: https://www.sciencedirect.com/science/article/pii/S0260877418303935
Idioma: eng
URI: http://uvadoc.uva.es/handle/10324/33656
Derechos: info:eu-repo/semantics/openAccess
Aparece en las colecciones:DEP42 - Artículos de revista

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