English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/94984
Compartir / Impacto:
Add this article to your Mendeley library MendeleyBASE
Citado 5 veces en Web of Knowledge®  |  Ver citas en Google académico
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar otros formatos: Exportar EndNote (RIS)Exportar EndNote (RIS)Exportar EndNote (RIS)

Effects of high hydrostatic pressure on rheological and thermal properties of chickpea (Cicer arietinum L.) flour slurry and heat-induced paste

Autor Álvarez, M. Dolores ; Fuentes, Raúl ; Olivares, M. Dolores ; Canet, Wenceslao
Palabras clave Chickpea flour
High pressure treatment
Oscillation test
Thermal properties
Fecha de publicación sep-2013
Citación Innovative Food Science and Emerging Technologies 21 :12–23 (2014)
ResumenThermorheological changes in high hydrostatic pressure (HHP)-treated chickpea flour (CF) slurrieswere studied as a function of pressure level (0.1, 150, 300, 400, and 600 MPa) and slurry concentration (1:5, 1:4, 1:3, and 1:2 flour-to-water ratios). HHP-treated slurries were subsequently analyzed for changes in properties produced by heating, under both isothermal and non-isothermal processes. Elasticity (G′) of pressurized slurry increased with pressure applied and concentration. Conversely, heat-induced CF paste gradually transformed from solidlike behavior to liquid-like behavior as a function of moisture content and pressure level. The G′ and enthalpy of the CF paste decreased with increasing pressure level in proportion with the extent of HHP-induced starch gelatinization. At 25 °C and 15 min, HHP treatment at 450 and 600 MPa was sufficient to complete gelatinization of CF slurry at the lowest concentration (1:5), while more concentrated slurries would require higher pressures and temperature during treatment or longer holding times. Industrial relevance: Demand for chickpea gel has increased considerably in the health and food industries because of its many beneficial effects. However, its use is affected by its very difficult handling. Judicious application of high hydrostatic pressure (HHP) at appropriate levels, adopted as a pre-processing instrument in combination with heating processes, is presented as an innovative technology to produce a remarkable decrease in thermohardening of heat-induced chickpea flour paste, permitting the development of new chickpea-based products with desirable handling properties and sensory attributes. © 2013 Elsevier Ltd. All rights reserved.
Descripción 12 páginas,5 figuras, 5 tablas
Versión del editorhttp://dx.doi.org/10.1016/j.ifset.2013.11.005
URI http://hdl.handle.net/10261/94984
Aparece en las colecciones: (ICTAN) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
Effects of high hydrostatic pressure on rheological.pdf971,04 kBAdobe PDFVista previa
Figure 1 R1.pptx283,75 kBMicrosoft Powerpoint XMLVisualizar/Abrir
Figure 2 R1.pptx65,14 kBMicrosoft Powerpoint XMLVisualizar/Abrir
Figure 3 R1.pptx96,04 kBMicrosoft Powerpoint XMLVisualizar/Abrir
Figure 4 R1.pptx272,3 kBMicrosoft Powerpoint XMLVisualizar/Abrir
Figure 5 R1.pptx269,17 kBMicrosoft Powerpoint XMLVisualizar/Abrir
Mostrar el registro completo

NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.