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dc.contributor.authorGarcía Solaesa, Ángela 
dc.contributor.authorVillanueva Barrero, Marina
dc.contributor.authorVela Corona, Antonio José 
dc.contributor.authorRonda Balbás, María Felicidad 
dc.date.accessioned2021-02-23T19:55:22Z
dc.date.available2021-02-23T19:55:22Z
dc.date.issued2020
dc.identifier.citationFood Hydrocolloids, 2020, Volume 105, 105770es
dc.identifier.issn0268-005Xes
dc.identifier.urihttp://uvadoc.uva.es/handle/10324/45381
dc.descriptionProducción Científicaes
dc.description.abstractSeparated particle fractions of quinoa flour showed wide variations in the proximate composition and functionality. The fine fraction showed the most similar functional, pasting and rheological properties to the whole grain quinoa flour. The medium size fraction, with the desired particle size for pasta making and an efficient supercritical oil extraction (~500 μm) resulted to be richer in protein, lipids and ash while the coarse fraction was enriched in carbohydrates. Techno-functional, pasting and thermal properties of the quinoa fractions were strongly influenced by their different particle size and composition. However, the rheological properties of gels made from the fine and medium fractions were very similar to each other despite their different composition, and in turn, very similar to those of gels made from whole quinoa. On the contrary, the coarse fraction led to much more consistent gels with elastic and viscous moduli ten and twenty times higher than the standard, whole grain quinoa flour. Therefore, it can be concluded that dry fractionation of quinoa grains is a feasible procedure to tailoring the nutritional profile of the flour and its techno-functional and rheological properties.es
dc.format.mimetypeapplication/pdfes
dc.language.isospaes
dc.publisherElsevieres
dc.rights.accessRightsinfo:eu-repo/semantics/embargoedAccesses
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subject.classificationQuinoa cv. Titicacaes
dc.subject.classificationParticle sizees
dc.subject.classificationMilling fractionses
dc.subject.classificationFunctional propertieses
dc.subject.classificationThermal propertieses
dc.subject.classificationGels viscoelasticityes
dc.titleProtein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractionses
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.holder© 2020 Elsevier
dc.identifier.doihttps://doi.org/10.1016/j.foodhyd.2020.105770es
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0268005X19327079?via%3Dihubes
dc.identifier.publicationtitleFood Hydrocolloidses
dc.identifier.publicationvolume105es
dc.peerreviewedSIes
dc.description.projectMinisterio de Economía y Competitividad and the European Regional Development Fund (FEDER) (AGL2015-63849-C2-2-R)es
dc.description.projectJunta de Castilla y León/FEDER (VA072P17)es
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersiones
dc.subject.unesco3309 Tecnología de Los Alimentoses
dc.subject.unesco3309.11 Fabricación de Harinaes


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