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Influence of chitosan on thermal, microstructural and rheological properties of rice and wheat flours-based batters

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Influence of chitosan on thermal, microstructural and rheological properties of rice and wheat flours-based batters

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dc.contributor.author Sansano, Mariola es_ES
dc.contributor.author Heredia Gutiérrez, Ana Belén es_ES
dc.contributor.author Glicerina, Virginia es_ES
dc.contributor.author Balestra, Federica es_ES
dc.contributor.author Romani, S. es_ES
dc.contributor.author Andrés Grau, Ana María es_ES
dc.date.accessioned 2019-01-25T21:04:12Z
dc.date.available 2019-01-25T21:04:12Z
dc.date.issued 2018 es_ES
dc.identifier.issn 0023-6438 es_ES
dc.identifier.uri http://hdl.handle.net/10251/116154
dc.description.abstract [EN] Wheat flour replacement by rice flour is a key strategy in gluten-free batter production. Rice flour needs hydrocolloids to offset the development of the network of the mix. In this context, the aim of this work was to analyze the influence of chitosan (0-1 g/100 g of batter) addition on the microstructural, rheological and thermal properties of wheat:rice flours batters (100:0; 70:30, 30:70 and 0:100 (g/g)). Results showed that increasing replacement of wheat flour by rice one decreased the consistency (K) and the yield stress (To), and increased the flow behavior index (n) because of the absence or lower gluten content. However, the addition of only 0.25 g/100 g chitosan to rice flour formulation (0:100 (g/g)) increased its viscosity (from 371 to 1006 mPa s), exhibiting a rheological behavior similar to wheat flour formulation (100:0 (g/g) (1050 mPa s)). Chitosan enhanced consistency and structural agglomeration, and the interaction among ingredients, especially in batters with high content of rice flour (30:70 and 0:100 (g/g)). Lastly, chitosan incorporation did not significantly modify thermal properties, excepting in rice-flour batters (0:100 (g/g)), reducing T-m, Delta H-m, and thus, increasing the bound water content (from 17 to 32 g/100 g). (C) 2017 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship The authors want to acknowledge the financial support of Universitat Politecnica de Valencia for the scholarship to support Mariola Sansano Tomas' PhD studies and the mobility grant to University of Bologna (Italy).
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof LWT - Food Science and Technology es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Batter coating es_ES
dc.subject Chitosan es_ES
dc.subject Gluten-free es_ES
dc.subject Physical properties es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Influence of chitosan on thermal, microstructural and rheological properties of rice and wheat flours-based batters es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.lwt.2017.09.036 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Sansano, M.; Heredia Gutiérrez, AB.; Glicerina, V.; Balestra, F.; Romani, S.; Andrés Grau, AM. (2018). Influence of chitosan on thermal, microstructural and rheological properties of rice and wheat flours-based batters. LWT - Food Science and Technology. 87:529-536. doi:10.1016/j.lwt.2017.09.036 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.lwt.2017.09.036 es_ES
dc.description.upvformatpinicio 529 es_ES
dc.description.upvformatpfin 536 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 87 es_ES
dc.relation.pasarela S\343295 es_ES
dc.contributor.funder Universitat Politècnica de València


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