Characterization, mathematical modeling of moisture sorption isotherms and bioactive compounds of Andean root flours.
Curr Res Food Sci
; 8: 100752, 2024.
Article
em En
| MEDLINE
| ID: mdl-38708101
ABSTRACT
Andean roots can be used as an alternative to gluten-free food. The objective of this study was to enhance the technological and nutritional properties of Andean root flours to promote their industrial applicability. The water content and activity of the flour were lower than those required to prevent mold growth. The bulk density of the flour was comparable to that of wheat flour. The flour of Ipomoea batatas (L.) Lam. exhibited the lowest water absorption capacity of the tested samples. However, both this flour and Tropaeolum tuberosum Ruiz & Pavón showed a higher fat absorption capacity. The samples exhibited type-II isotherms, indicating that the flours were highly hygroscopic. The Guggenheim, Anderson, and de Boer GAB model showed a higher coefficient of determination in mathematical modeling. The chroma of T. tuberosum Ruiz & Pavón flour was higher than the other samples, which was related to total carotenoids and lycopene. Furthermore, I. batatas (L.) Lam. exhibited the highest phenol value.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Idioma:
En
Revista:
Curr Res Food Sci
Ano de publicação:
2024
Tipo de documento:
Article
País de afiliação:
Equador
País de publicação:
HOLANDA
/
HOLLAND
/
NETHERLANDS
/
NL
/
PAISES BAJOS
/
THE NETHERLANDS