Resumen
Ethnic foods are healthy products interesting for the new societies. Mesquite
flour offers another option for making gluten-free recipes as part of a diet for
people with celiac disease. The physicochemical properties of mesquite flours
(Prosopis laevigata) were characterized. The mesquite pods were dried at
60°C, 15% RH and 2 m/s airflow; then a grinding and sieving process were
applied. The nutritional composition and the sorption isotherms were
obtained at 30, 35, 40 and 45°C for water activities of 0.07-0.9. The
particle-size distribution, morphology and thermal stability of the flours were
determined by different methods.
flour offers another option for making gluten-free recipes as part of a diet for
people with celiac disease. The physicochemical properties of mesquite flours
(Prosopis laevigata) were characterized. The mesquite pods were dried at
60°C, 15% RH and 2 m/s airflow; then a grinding and sieving process were
applied. The nutritional composition and the sorption isotherms were
obtained at 30, 35, 40 and 45°C for water activities of 0.07-0.9. The
particle-size distribution, morphology and thermal stability of the flours were
determined by different methods.
| Idioma original | Español (México) |
|---|---|
| Páginas (desde-hasta) | 989-996 |
| Número de páginas | 8 |
| Publicación | Proceedings of 21st International Drying Symposium. 978-84-9048-688-7 |
| Estado | Publicada - 7 sep. 2018 |