Amaranth starch-rich fraction properties modified by high-temperature heating
The effect of high-temperature fluidized-bed heating on some properties of an amaranth high-starch fraction obtained from Amaranthus cruentus grains was evaluated. A two-factor at three levels factorial experimental design (32) was adopted, one factor being the heating temperature (190, 200 and 210...
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| Formato: | Capítulo de libro |
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2007
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 11418caa a22012497a 4500 | ||
|---|---|---|---|
| 001 | PAPER-6680 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203623.0 | ||
| 008 | 190411s2007 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-33847310216 | |
| 024 | 7 | |2 cas |a amaranth, 915-67-3; starch, 9005-25-8, 9005-84-9 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a FOCHD | ||
| 100 | 1 | |a González, R. | |
| 245 | 1 | 0 | |a Amaranth starch-rich fraction properties modified by high-temperature heating |
| 260 | |c 2007 | ||
| 270 | 1 | 0 | |m Tosi, E.; CIDTA, Centro de Investigación y Desarrollo en Tecnología de Alimentos, Facultad Regional Rosario, Rosario, S2000BQA, Argentina; email: etosi@ciudad.com.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a Betschart, A.A., Irving, D.W., Shepherd, A.D., Saunders, R.M., Amaranthus cruentus: milling characteristics, distribution of nutrients within seed components and the effects of temperature on nutritional quality (1981) Journal of Food Science, 46, pp. 1181-1184 | ||
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| 504 | |a Tosi, E., Ré, E., Tapiz, L., Lucero, H., Modificación de la concentración de almidón resistente en maíz por tratamiento HTST (1999) Alimentaria, 306, pp. 121-125 | ||
| 504 | |a Tosi, E., Tamburelli, M., Cantador, R., Cinética del secado de triticale en lecho fluidizado (1990) Alimentaria, 218, pp. 67-70 | ||
| 504 | |a Tosi, E., Tamburelli, M., Prado, R., Secado de soja en lecho fluidizado. Ecuación cinética empírica (1990) Revista de Agroquímica y Tecnología de Alimentos, 30, pp. 130-137 | ||
| 504 | |a Yañez, G.A., Messinger, J.K., Walker, C.E., Rupnow, J.H., Amarantus hypocondriacus: starch isolation and partial characterization (1986) Cereal Chemistry, 63, pp. 273-278 | ||
| 520 | 3 | |a The effect of high-temperature fluidized-bed heating on some properties of an amaranth high-starch fraction obtained from Amaranthus cruentus grains was evaluated. A two-factor at three levels factorial experimental design (32) was adopted, one factor being the heating temperature (190, 200 and 210 °C) and the other, the moisture content of the high-starch fraction (12%, 16% and 20% wet basis). The effects on the responses water solubility, swelling power, amylographic and dynamic responses, crystallinity degree and gelatinization enthalpy were established by using response surface methodology. A partial loss of starch crystalline structure was observed but most of their granular integrity was preserved. As temperature and moisture increased, loss of crystalline structure and degree of gelatinization also increased. The obtained amaranth high-starch flours were of a solid character at low temperature, with high consistency when cooked and low water solubility, which make them suitable for industrial applications. © 2006. |l eng | |
| 536 | |a Detalles de la financiación: Universidad Nacional del Litoral | ||
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: Universidad Nacional de La Plata, UNLP | ||
| 536 | |a Detalles de la financiación: Universidad Tecnológica Nacional | ||
| 536 | |a Detalles de la financiación: CYTED Ciencia y Tecnología para el Desarrollo, XI.17 | ||
| 536 | |a Detalles de la financiación: This research was supported by CYTED through project XI.17. The authors also acknowledge the support from Universidad de Buenos Aires, Universidad Nacional de La Plata, Universidad Nacional del Litoral, Universidad Tecnológica Nacional, Agencia Nacional de Promoción Científica y Tecnológica and Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina. The authors are grateful to Mariana Fritz, Fernanda Hammet, Adriana Bonaldo and Héctor Lucero for their cooperation. | ||
| 593 | |a Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Ciudad Universitaria, Santa Fe, Argentina | ||
| 593 | |a CIDTA, Centro de Investigación y Desarrollo en Tecnología de Alimentos, Facultad Regional Rosario, Rosario, S2000BQA, Argentina | ||
| 593 | |a CIDCA, Centro de Investigación y Desarrollo en Criotecnología de Alimentos, Universidad Nacional La Plata, CONICET Calle 47, 116 La Plata, Argentina | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a AMARANTH |
| 690 | 1 | 0 | |a AMARANTHUS CRUENTUS |
| 690 | 1 | 0 | |a CRYSTALLINITY |
| 690 | 1 | 0 | |a RHEOLOGY |
| 690 | 1 | 0 | |a STARCH |
| 690 | 1 | 0 | |a SWELLING POWER |
| 690 | 1 | 0 | |a AMARANTH |
| 690 | 1 | 0 | |a STARCH |
| 690 | 1 | 0 | |a AMARANTHUS |
| 690 | 1 | 0 | |a AMARANTHUS CRUENTUS |
| 690 | 1 | 0 | |a ARTICLE |
| 690 | 1 | 0 | |a CARBOHYDRATE ANALYSIS |
| 690 | 1 | 0 | |a COOKING |
| 690 | 1 | 0 | |a CRYSTAL STRUCTURE |
| 690 | 1 | 0 | |a ENTHALPY |
| 690 | 1 | 0 | |a FLUIDIZED BED |
| 690 | 1 | 0 | |a FOOD ANALYSIS |
| 690 | 1 | 0 | |a FOOD COMPOSITION |
| 690 | 1 | 0 | |a GRAIN |
| 690 | 1 | 0 | |a HEATING |
| 690 | 1 | 0 | |a HIGH TEMPERATURE |
| 690 | 1 | 0 | |a LOW TEMPERATURE |
| 690 | 1 | 0 | |a MOISTURE |
| 690 | 1 | 0 | |a NONHUMAN |
| 690 | 1 | 0 | |a PHYTOCHEMISTRY |
| 690 | 1 | 0 | |a SOLID |
| 690 | 1 | 0 | |a SOLUBILITY |
| 690 | 1 | 0 | |a AMARANTHUS CAUDATUS |
| 690 | 1 | 0 | |a AMARANTHUS CRUENTUS |
| 700 | 1 | |a Tosi, E. | |
| 700 | 1 | |a Ré, E. | |
| 700 | 1 | |a Añón, M.C. | |
| 700 | 1 | |a Pilosof, A.M.R. | |
| 700 | 1 | |a Martinez, K. | |
| 773 | 0 | |d 2007 |g v. 103 |h pp. 927-934 |k n. 3 |p Food Chem. |x 03088146 |w (AR-BaUEN)CENRE-312 |t Food Chemistry | |
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| 856 | 4 | 0 | |u https://doi.org/10.1016/j.foodchem.2006.09.046 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_03088146_v103_n3_p927_Gonzalez |y Handle |
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