Effect of thermal treatment on the rheological pattern and composition of dry bean flour soluble extracts
Dry bean flour samples with 14% (dry basis) moisture content were exposed to thermal treatment, in sealed cans, at 50° 70° 80", and 9O°C, for various periods. The rheological pattern and composition of their soluble extracts, obtained at pH 10, were determined. Soluble extracts decreased in vis...
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| Formato: | JOUR |
| Lenguaje: | English |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00221147_v51_n4_p1085_Gerschenson |
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todo:paper_00221147_v51_n4_p1085_Gerschenson2023-10-03T14:26:55Z Effect of thermal treatment on the rheological pattern and composition of dry bean flour soluble extracts Gerschenson, L.N. Bartholomai, G.B. Dry bean flour samples with 14% (dry basis) moisture content were exposed to thermal treatment, in sealed cans, at 50° 70° 80", and 9O°C, for various periods. The rheological pattern and composition of their soluble extracts, obtained at pH 10, were determined. Soluble extracts decreased in viscosity with time of treatment, up to a time dependent on temperature, where viscosity became constant. Soluble protein decreased with time of treatment. During the first step of dry bean flour heat treatment, soluble solids other than protein, were constant, then began to increase, promoting viscosity Constance in spite of soluble protein decrease. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR English info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00221147_v51_n4_p1085_Gerschenson |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| language |
English |
| orig_language_str_mv |
English |
| description |
Dry bean flour samples with 14% (dry basis) moisture content were exposed to thermal treatment, in sealed cans, at 50° 70° 80", and 9O°C, for various periods. The rheological pattern and composition of their soluble extracts, obtained at pH 10, were determined. Soluble extracts decreased in viscosity with time of treatment, up to a time dependent on temperature, where viscosity became constant. Soluble protein decreased with time of treatment. During the first step of dry bean flour heat treatment, soluble solids other than protein, were constant, then began to increase, promoting viscosity Constance in spite of soluble protein decrease. |
| format |
JOUR |
| author |
Gerschenson, L.N. Bartholomai, G.B. |
| spellingShingle |
Gerschenson, L.N. Bartholomai, G.B. Effect of thermal treatment on the rheological pattern and composition of dry bean flour soluble extracts |
| author_facet |
Gerschenson, L.N. Bartholomai, G.B. |
| author_sort |
Gerschenson, L.N. |
| title |
Effect of thermal treatment on the rheological pattern and composition of dry bean flour soluble extracts |
| title_short |
Effect of thermal treatment on the rheological pattern and composition of dry bean flour soluble extracts |
| title_full |
Effect of thermal treatment on the rheological pattern and composition of dry bean flour soluble extracts |
| title_fullStr |
Effect of thermal treatment on the rheological pattern and composition of dry bean flour soluble extracts |
| title_full_unstemmed |
Effect of thermal treatment on the rheological pattern and composition of dry bean flour soluble extracts |
| title_sort |
effect of thermal treatment on the rheological pattern and composition of dry bean flour soluble extracts |
| url |
http://hdl.handle.net/20.500.12110/paper_00221147_v51_n4_p1085_Gerschenson |
| work_keys_str_mv |
AT gerschensonln effectofthermaltreatmentontherheologicalpatternandcompositionofdrybeanfloursolubleextracts AT bartholomaigb effectofthermaltreatmentontherheologicalpatternandcompositionofdrybeanfloursolubleextracts |
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