Flours from popped grains: Physicochemical, thermal, rheological, and techno-functional properties

A. H. Cabrera-Ramírez, M. Gaytán-Martínez, E. Gonzáles-Jasso, A. K. Ramírez-Jiménez, G. Velázquez, M. Villamiel, E. Morales-Sánchez

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

4 Citas (Scopus)

Resumen

The popping of grains has been mainly used to produce ready-to-eat snacks. However, the popping effect on techno-functional properties and possible industrial applications is still unknown. This work evaluated the physicochemical, thermal, rheological, and techno-functional properties of flours from popped grains (FPG). White sorghum and corn grains were adjusted to initial moisture of 11 and 15% and popped using hot-air (210 °C, 90s). The physicochemical, thermal, rheological, and techno-functional properties were assessed in raw and popped flours. Raw flours showed different physicochemical and techno-functional attributes. However, the popping process homogenized their characteristics, behaving similarly in both FPG. Thermal properties evidenced a complete starch gelatinization in FPG and increased their initial viscosity from 8.4 (raw) to 794 cP. SPG showed a constant viscosity under heating-cooling conditions. The techno-functional properties of FPG showed higher water absorption and solubility (134–160%) values than raw ones. The syneresis was reduced in gels from FPG, reaching less than 3.6% after 48 h of storage. Finally, the FPG gels showed a more elastic matrix with lower deformation and higher cohesion. The techno-functional properties of FPG suggest that they can be used as food additives to improve consistency and stability.

Idioma originalInglés
Número de artículo108129
PublicaciónFood Hydrocolloids
Volumen135
DOI
EstadoPublicada - feb. 2023
Publicado de forma externa

Huella

Profundice en los temas de investigación de 'Flours from popped grains: Physicochemical, thermal, rheological, and techno-functional properties'. En conjunto forman una huella única.

Citar esto