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dc.contributor.authorAcevedo, Belén A.
dc.contributor.authorVillanueva Barrero, Marina
dc.contributor.authorChaves, María G.
dc.contributor.authorAvanza, María V.
dc.contributor.authorRonda Balbás, María Felicidad 
dc.date.accessioned2019-11-08T12:01:17Z
dc.date.available2019-11-08T12:01:17Z
dc.date.issued2019
dc.identifier.citationInternational Journal of Food Science and Technology, 2019es
dc.identifier.issn0950-5423es
dc.identifier.urihttp://uvadoc.uva.es/handle/10324/39093
dc.descriptionProducción Científicaes
dc.description.abstractCajanus CajansandDolichos lab-lablegume starches from Argentine cultivars were investigated under atechnological and nutritional point of view. Their physico-chemical, structural, thermal and the rheologi-cal properties of their gels were evaluated. Rice (RS) and potato (PS) starches were included as references.In vitrodigestibility from Englyst method was also evaluated. Legume starches had the highest amylosecontent and the most stable chemical structure. Their rapidly digestible starch and starch digestibility rateindex were very low, similar to PS, and fivefold lower than RS. They had a much higher slowly digestiblestarch content than PS. Legume starches showed the highest gel stability versus heating and stirring andan intermedium pasting temperature between RS and PS. They formed viscoelastic gels at 6% concentra-tion with stronger elastic-like behaviour and higher yield stress than references. Our results indicate theselegumes represent an efficient starch source to provide tailor-made properties to food/industrial applica-tions.es
dc.format.mimetypeapplication/pdfes
dc.language.isoenges
dc.publisherWileyes
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subject.classificationLegume starches
dc.subject.classificationGel rheological propertieses
dc.subject.classificationIn vitro starch enzymatic hydrolysises
dc.subject.classificationDSCes
dc.subject.classificationTGAes
dc.subject.classificationStructural propertieses
dc.titleStarch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (Cajanus cajan) and dolichos bean (Dolichos lab-lab) legume starcheses
dc.typeinfo:eu-repo/semantics/articlees
dc.identifier.doi10.1111/ijfs.14334es
dc.relation.publisherversionhttps://onlinelibrary.wiley.com/doi/full/10.1111/ijfs.14334es
dc.identifier.publicationtitleInternational Journal of Food Science & Technologyes
dc.peerreviewedSIes
dc.description.projectMinisterio de Economia y Competitividad and the European Regional Development Fund (FEDER) (AGL2015-63849-C2-2-R)es
dc.description.projectJunta de Castilla y Leon/FEDER VA072P17es
dc.description.projectUniversidad Nacional del Nordeste, Argentina (PI: 16-F017)es
dc.identifier.essn1365-2621es
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.type.hasVersioninfo:eu-repo/semantics/draftes
dc.subject.unesco3309 Tecnología de Los Alimentoses


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