RT info:eu-repo/semantics/article
T1 Impact of lipids on the functional, rheological, pasting and thermal properties of ultrasound-processed canary seed flours
A1 Neves, Grazielle Nathia
A1 Villanueva Barrero, Marina
A1 Ronda Balbás, María Felicidad
K1 Canary seed flour
K1 Gluten-free
K1 Functional food
K1 3309 Tecnología de Los Alimentos
AB Canary seed, a gluten-free cereal, is renowned for its high content of fats, starch, and proteins. The extraction of oil is often necessary to extend flour shelf life or obtain purified starch and protein fractions. Similar to many gluten-free flours, it may require additional thermal treatments to enhance its suitability to formulate several food products. Thus, this study investigated the impact of ultrasound (US) treatment on the techno-functional and physicochemical properties of both whole (WCS) and defatted (DWCS) canary seed flours. The US treatment slightly increased water and oil absorption capacities in WCS. Lipids in the flour and treatment temperature affected the surfactant properties. Untreated and treated defatted DWCS flours exhibited higher emulsifying activity (up to +36%) and foaming capacity (up to +340%) than WCS. The presence of lipids and US treatment influenced protein extraction, with changes in albumins (WCS and DWCS), globulins (DWCS) and prolamins (WCS) recovery. US treatment altered pasting and rheological properties of all studied flours, impacting viscosity and starch-lipid complex formation. Rheological properties were lipid-dependent, and defatted samples formed stronger gels. US treatment decreased gelatinization enthalpy in WCS (up to −9.5%) and increased it in DWCS (up to +11.3%) flours. Moreover, lipids significantly influenced retrogradation, which was absent in untreated and treated WCS flours. US-treated flours displayed similar diffraction patterns to untreated samples, but with reduced intensities as temperature increased. The untreated defatted sample exhibited a 9% lower crystallinity. These findings highlight the benefits of US treatment and defatting for improving gluten-free food products formulated with canary seed flour.
PB Elsevier
SN 0268-005X
YR 2024
FD 2024
LK https://uvadoc.uva.es/handle/10324/72863
UL https://uvadoc.uva.es/handle/10324/72863
LA eng
NO Food Hydrocolloids, 2024, vol. 150, 109727
NO Producción Científica
DS UVaDOC
RD 22-dic-2024