Physicochemical and hydration properties of different cereal and legume gluten‐free powders
| Autor: | Laurence Galet, Nohed Boucheham, Mohammed Nasreddin Zidoune, Severine Patry |
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| Přispěvatelé: | Institut de la nutrition, de l'alimentation et des technologies agro-alimentaires (INATAA), Université Mentouri Constantine [Algérie] (UMC), Centre de recherche d'Albi en génie des procédés des solides divisés, de l'énergie et de l'environnement (RAPSODEE), Centre National de la Recherche Scientifique (CNRS)-IMT École nationale supérieure des Mines d'Albi-Carmaux (IMT Mines Albi), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT) |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Sorption isotherms
030309 nutrition & dietetics Physicochemical properties Enthalpy lcsh:TX341-641 Thermodynamic properties 03 medical and health sciences [SPI]Engineering Sciences [physics] 0404 agricultural biotechnology Water holding Gluten-free powders medicine Water holding capacity [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Food science Water diffusion Legume Original Research 2. Zero hunger 0303 health sciences Chemistry food and beverages Sorption 04 agricultural and veterinary sciences 040401 food science gluten‐free powders Gluten free Wetting Swelling medicine.symptom lcsh:Nutrition. Foods and food supply water holding sorption isotherms water diffusion thermodynamic properties physicochemical properties Food Science |
| Zdroj: | Food Science & Nutrition Food Science & Nutrition, Wiley, 2019, 7 (9), pp.3081-3092. ⟨10.1002/fsn3.1170⟩ Food Science & Nutrition, Vol 7, Iss 9, Pp 3081-3092 (2019) Food Science & Nutrition, 7(9):3081-3092 |
| ISSN: | 2048-7177 |
| DOI: | 10.1002/fsn3.1170⟩ |
| Popis: | International audience; Background: The wetting and hydration stage is the key step in manufacture process of several cereal-based products. Knowledge of hydration properties of gluten-free ingredients can contribute to improve the quality of gluten-free products. The objec-tive of the present work was to investigate hydration properties for a large variety of gluten-free ingredients. Powders of tow gluten-free cereals (rice and maize) and powders of tow legumes (chickpea and faba bean) in comparison with durum wheat semolina. The hydration properties were evaluated at 25°C by vapor and liquid water addition.Results : Legume powders had the highest sorption capacity and stronger interaction with vapor water. Rice showed the highest vapor water diffusion at all RH intervals. Water holding capacity, swelling kinetics, and immersion enthalpy in liquid water were higher for legume and maize powders.Conclusion : Gluten-free cereal powders show hydration properties different from those of legumes. Different combinations of these gluten-free materials can be made to approach the properties of wheat powders. |
| Databáze: | OpenAIRE |
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