2024-03-29T14:02:28Zhttp://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/390932021-06-23T11:19:57Zcom_10324_1166com_10324_931com_10324_894col_10324_1338
Acevedo, Belén A.
Villanueva Barrero, Marina
Chaves, María G.
Avanza, María V.
Ronda Balbás, María Felicidad
2019
Producción Científica
Cajanus 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.
application/pdf
http://uvadoc.uva.es/handle/10324/39093
eng
Wiley
3309 Tecnología de Los Alimentos
Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (Cajanus cajan) and dolichos bean (Dolichos lab-lab) legume starches
info:eu-repo/semantics/article
TEXT
UVaDOC. Repositorio Documental de la Universidad de Valladolid
Hispana