RT info:eu-repo/semantics/article
T1 Pulp and peel breadfruit flours as techno-functional ingredients. Rheological and staling behavior of their gels
A1 Calix Rivera, Caleb Samir
A1 Neves, Grazielle Nathia
A1 Villanueva Barrero, Marina
A1 Ronda Balbás, María Felicidad
K1 Breadfruit flours
K1 Techno-functional properties
K1 Pasting characteristics
K1 Gel rheology
K1 Retrogradation kinetics
K1 2302.90 Bioquímica de Alimentos
AB Breadfruit represents an exceptional nutritional source. However, its potential as a techno-functional foodingredient remains largely unexplored. In this context, this study aimed to produce and characterize floursderived from breadfruit (BF) pulp and peel in terms of their physical, techno-functional, pasting and rheologicalproperties. Banana flour was used as a reference for comparison purpose. BF flours formed heat-stable gels at a 4% concentration, double the threshold required for banana flour, with higher water absorption capacity (+68 %),swelling power (+75 %), and five-fold lower solubility than banana flour. BF-pulp flour demonstrated 10 %higher emulsifying activity and 60 % higher emulsion stability. Additionally, it showed a higher pasting tem-perature, increased final viscosity (+24 %), and substantially lower breakdown viscosity ( 75 %) compared tobanana. All gels exhibited pseudoplastic flow behavior, with BF-pulp presenting the highest consistency indexand thixotropy. Dynamic oscillatory tests revealed superior viscoelastic properties in BF-gels, with storage andloss moduli exceeding those of banana gel at equivalent concentrations. Retrogradation kinetics showed fasteramylopectin recrystallization in BF gels, in particular those from BF-pulp flour, compared to banana gel, sug-gesting an earlier achievement of structural stability during storage. In contrast, banana gels exhibited a higherleveling-off retrogradation enthalpy, reflecting a firmer and more stable texture over long-term storage. Thesefindings position BF-pulp flour as a high-performance hydrocolloid, offering enhanced gel strength and emulsionstability, suitable for gluten-free sauces or bakery fillings. Meanwhile, the lower viscosity and unique shearrheology of BF-peel flour may benefit low-viscosity applications. The distinct viscometric and staling profilesexhibited by BF-samples enable the design of novel foods with a wide range of textures.
PB Elsevier
SN 0268-005X
YR 2026
FD 2026
LK https://uvadoc.uva.es/handle/10324/78409
UL https://uvadoc.uva.es/handle/10324/78409
LA eng
NO Food Hydrocolloids, 2025, vol. 170, p.111730
NO Producción Científica
DS UVaDOC
RD 08-oct-2025