RT info:eu-repo/semantics/article
T1 Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (Cajanus cajan) and dolichos bean (Dolichos lab-lab) legume starches
A1 Acevedo, Belén A.
A1 Villanueva Barrero, Marina
A1 Chaves, María G.
A1 Avanza, María V.
A1 Ronda Balbás, María Felicidad
K1 Legume starch
K1 Gel rheological properties
K1 In vitro starch enzymatic hydrolysis
K1 DSC
K1 TGA
K1 Structural properties
K1 3309 Tecnología de Los Alimentos
AB 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.
PB Wiley
SN 0950-5423
YR 2019
FD 2019
LK http://uvadoc.uva.es/handle/10324/39093
UL http://uvadoc.uva.es/handle/10324/39093
LA eng
NO International Journal of Food Science and Technology, 2019
NO Producción Científica
DS UVaDOC
RD 24-nov-2024