RT info:eu-repo/semantics/article
T1 Impact of solubilized substances on the techno-functional, pasting and rheological properties of ultrasound-modified rice, tef, corn and quinoa flours
A1 Vela Corona, Antonio José
A1 Villanueva Barrero, Marina
A1 Náthia Neves, Grazielle
A1 Ronda Balbás, María Felicidad
K1 Ultrasound treatment
K1 Gluten-free flours
K1 Freeze-drying and centrifugation
K1 Thermal properties
K1 Pasting properties
K1 Rheological properties
K1 3309 Tecnología de Los Alimentos
K1 3309.07 Productos de Cereales
AB The modification of flours by ultrasound (US) treatments requires excess water to suspend the sample to be treated, which must be removed after treatment to recover the ultrasonicated flour. The aim of this study was to determine the influence that the water removal method has on the final characteristics of US-treated gluten-free flours (rice, brown tef, corn and quinoa). US treatment parameters were constant, and two water removal methods were studied: freeze-drying and centrifugation + drying. The elimination of water by centrifugation resulted in the loss of solubilized compounds from the treated flours, which led to important differences between the final characteristics of US-treated flours. Ultrasonication resulted in the reduction of flours’ particle size and modification of their color parameters. Techno-functional properties were modified by US treatment, where the water removal method was more influential in whole grain samples (brown tef and quinoa). Few differences were found in thermal properties among pairs of US-treated samples, indicative that the effect caused to starch was mainly attributed to ultrasonication conditions than to the drying method. The water removal method markedly influenced the pasting properties of US-treated flours, resulting in lower profiles when freeze-drying was applied and higher profiles when flours were retrieved by centrifugation. Gels made with tef, corn and quinoa presented reduced tan(δ)₁ values after sonication, while gels made with rice did not show any modification. The water removal method is a decisive step in US treatments, defining the final characteristics of the treated matter, and having a great influence in the modification attributed to ultrasonication.
PB MDPI
SN 2304-8158
YR 2023
FD 2023
LK https://uvadoc.uva.es/handle/10324/61892
UL https://uvadoc.uva.es/handle/10324/61892
LA eng
NO Foods, 2023, vol. 12, n. 3, 484
NO Producción Científica
DS UVaDOC
RD 05-jun-2024