Starch-apple pomace mixtures: Pasting properties and microstructure

Autores
Rocha Parra, Andres Felipe; Ribotta, Pablo Daniel; Ferrero, Cristina
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Apple pomace (AP) is a by-product of the juice industry that could be used as an accessible fiber source for foods. The objective of the present work was to evaluate the effect of different levels of AP on the pasting properties of composite starch systems using a Rapid Visco Analyser (RVA) and to relate rheological behavior to microstructural characteristics. AP was dried, ground, sieved and sterilized before being applied. In assays at constant solids content (3 g/ 25 ml water), rice flour (RF) and cassava starch (CS) were mixed in equal proportions, and increasing replacements with AP (0%?50%) were performed. The level of AP in starch?water dispersions had a significant influence on pasting properties such as peak (PV) and final (FV) viscosities, which decreased when AP level increased, particularly when it was above 25% (w/w). When the effect of AP addition at a constant starch concentration was analyzed, viscosity increased with the increase in total solids content. By microstructural studies (light microscopy, SEM), it was observed that fiber particles were not totally solubilized, remaining embedded in the starch paste. Water imbibing capacity (WIC) measurements indicated that AP particles were able to absorb water to a higher extent than starch. This could lead to less water availability in starch suspensions during gelatinization, but also to a certain compensation for viscosity loss due to AP particle swelling.
Fil: Rocha Parra, Andres Felipe. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Ferrero, Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Materia
Fiber
Cassava Starch
Rice Flour
Pasting
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/48528
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/48528
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Starch-apple pomace mixtures: Pasting properties and microstructureRocha Parra, Andres FelipeRibotta, Pablo DanielFerrero, CristinaFiberCassava StarchRice FlourPastinghttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Apple pomace (AP) is a by-product of the juice industry that could be used as an accessible fiber source for foods. The objective of the present work was to evaluate the effect of different levels of AP on the pasting properties of composite starch systems using a Rapid Visco Analyser (RVA) and to relate rheological behavior to microstructural characteristics. AP was dried, ground, sieved and sterilized before being applied. In assays at constant solids content (3 g/ 25 ml water), rice flour (RF) and cassava starch (CS) were mixed in equal proportions, and increasing replacements with AP (0%?50%) were performed. The level of AP in starch?water dispersions had a significant influence on pasting properties such as peak (PV) and final (FV) viscosities, which decreased when AP level increased, particularly when it was above 25% (w/w). When the effect of AP addition at a constant starch concentration was analyzed, viscosity increased with the increase in total solids content. By microstructural studies (light microscopy, SEM), it was observed that fiber particles were not totally solubilized, remaining embedded in the starch paste. Water imbibing capacity (WIC) measurements indicated that AP particles were able to absorb water to a higher extent than starch. This could lead to less water availability in starch suspensions during gelatinization, but also to a certain compensation for viscosity loss due to AP particle swelling.Fil: Rocha Parra, Andres Felipe. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); ArgentinaFil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Ferrero, Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); ArgentinaSpringer2015-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/48528Rocha Parra, Andres Felipe; Ribotta, Pablo Daniel; Ferrero, Cristina; Starch-apple pomace mixtures: Pasting properties and microstructure; Springer; Food and Bioprocess Technology; 8; 9; 9-2015; 1854-18631935-51301935-5149CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-015-1541-9info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-015-1541-9info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:34:48Zoai:ri.conicet.gov.ar:11336/48528instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:34:49.161CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Starch-apple pomace mixtures: Pasting properties and microstructure
title Starch-apple pomace mixtures: Pasting properties and microstructure
spellingShingle Starch-apple pomace mixtures: Pasting properties and microstructure
Rocha Parra, Andres Felipe
Fiber
Cassava Starch
Rice Flour
Pasting
title_short Starch-apple pomace mixtures: Pasting properties and microstructure
title_full Starch-apple pomace mixtures: Pasting properties and microstructure
title_fullStr Starch-apple pomace mixtures: Pasting properties and microstructure
title_full_unstemmed Starch-apple pomace mixtures: Pasting properties and microstructure
title_sort Starch-apple pomace mixtures: Pasting properties and microstructure
dc.creator.none.fl_str_mv Rocha Parra, Andres Felipe
Ribotta, Pablo Daniel
Ferrero, Cristina
author Rocha Parra, Andres Felipe
author_facet Rocha Parra, Andres Felipe
Ribotta, Pablo Daniel
Ferrero, Cristina
author_role author
author2 Ribotta, Pablo Daniel
Ferrero, Cristina
author2_role author
author
dc.subject.none.fl_str_mv Fiber
Cassava Starch
Rice Flour
Pasting
topic Fiber
Cassava Starch
Rice Flour
Pasting
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Apple pomace (AP) is a by-product of the juice industry that could be used as an accessible fiber source for foods. The objective of the present work was to evaluate the effect of different levels of AP on the pasting properties of composite starch systems using a Rapid Visco Analyser (RVA) and to relate rheological behavior to microstructural characteristics. AP was dried, ground, sieved and sterilized before being applied. In assays at constant solids content (3 g/ 25 ml water), rice flour (RF) and cassava starch (CS) were mixed in equal proportions, and increasing replacements with AP (0%?50%) were performed. The level of AP in starch?water dispersions had a significant influence on pasting properties such as peak (PV) and final (FV) viscosities, which decreased when AP level increased, particularly when it was above 25% (w/w). When the effect of AP addition at a constant starch concentration was analyzed, viscosity increased with the increase in total solids content. By microstructural studies (light microscopy, SEM), it was observed that fiber particles were not totally solubilized, remaining embedded in the starch paste. Water imbibing capacity (WIC) measurements indicated that AP particles were able to absorb water to a higher extent than starch. This could lead to less water availability in starch suspensions during gelatinization, but also to a certain compensation for viscosity loss due to AP particle swelling.
Fil: Rocha Parra, Andres Felipe. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Ferrero, Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
description Apple pomace (AP) is a by-product of the juice industry that could be used as an accessible fiber source for foods. The objective of the present work was to evaluate the effect of different levels of AP on the pasting properties of composite starch systems using a Rapid Visco Analyser (RVA) and to relate rheological behavior to microstructural characteristics. AP was dried, ground, sieved and sterilized before being applied. In assays at constant solids content (3 g/ 25 ml water), rice flour (RF) and cassava starch (CS) were mixed in equal proportions, and increasing replacements with AP (0%?50%) were performed. The level of AP in starch?water dispersions had a significant influence on pasting properties such as peak (PV) and final (FV) viscosities, which decreased when AP level increased, particularly when it was above 25% (w/w). When the effect of AP addition at a constant starch concentration was analyzed, viscosity increased with the increase in total solids content. By microstructural studies (light microscopy, SEM), it was observed that fiber particles were not totally solubilized, remaining embedded in the starch paste. Water imbibing capacity (WIC) measurements indicated that AP particles were able to absorb water to a higher extent than starch. This could lead to less water availability in starch suspensions during gelatinization, but also to a certain compensation for viscosity loss due to AP particle swelling.
publishDate 2015
dc.date.none.fl_str_mv 2015-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/48528
Rocha Parra, Andres Felipe; Ribotta, Pablo Daniel; Ferrero, Cristina; Starch-apple pomace mixtures: Pasting properties and microstructure; Springer; Food and Bioprocess Technology; 8; 9; 9-2015; 1854-1863
1935-5130
1935-5149
CONICET Digital
CONICET
url http://hdl.handle.net/11336/48528
identifier_str_mv Rocha Parra, Andres Felipe; Ribotta, Pablo Daniel; Ferrero, Cristina; Starch-apple pomace mixtures: Pasting properties and microstructure; Springer; Food and Bioprocess Technology; 8; 9; 9-2015; 1854-1863
1935-5130
1935-5149
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-015-1541-9
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-015-1541-9
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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