Starch–Apple Pomace Mixtures: Pasting Properties and Microstructure

Autores
Rocha Parra, Andrés 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 analyzer (RVA) and to relate rheological behavior to microstructural characteristics. AP was dried, ground, sieved, and sterilized before being applied. In assays at constant solid 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 viscosity (PV) and final viscosity (FV), 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 solid 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 not only to less water availability in starch suspensions during gelatinization but also to a certain compensation for viscosity loss due to AP particle swelling.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Consejo Nacional de Investigaciones Científicas y Técnicas
Materia
Biología
Fiber
Cassava starch
Rice flour
Pasting
Juice by-product
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/143442

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oai_identifier_str oai:sedici.unlp.edu.ar:10915/143442
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Starch–Apple Pomace Mixtures: Pasting Properties and MicrostructureRocha Parra, Andrés FelipeRibotta, Pablo DanielFerrero, CristinaBiologíaFiberCassava starchRice flourPastingJuice by-productApple 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 analyzer (RVA) and to relate rheological behavior to microstructural characteristics. AP was dried, ground, sieved, and sterilized before being applied. In assays at constant solid 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 viscosity (PV) and final viscosity (FV), 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 solid 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 not only to less water availability in starch suspensions during gelatinization but also to a certain compensation for viscosity loss due to AP particle swelling.Centro de Investigación y Desarrollo en Criotecnología de AlimentosConsejo Nacional de Investigaciones Científicas y Técnicas2015-06-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf1854-1863http://sedici.unlp.edu.ar/handle/10915/143442enginfo:eu-repo/semantics/altIdentifier/issn/1935-5130info:eu-repo/semantics/altIdentifier/issn/1935-5149info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-015-1541-9info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:32:16Zoai:sedici.unlp.edu.ar:10915/143442Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:32:17.037SEDICI (UNLP) - Universidad Nacional de La Platafalse
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, Andrés Felipe
Biología
Fiber
Cassava starch
Rice flour
Pasting
Juice by-product
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, Andrés Felipe
Ribotta, Pablo Daniel
Ferrero, Cristina
author Rocha Parra, Andrés Felipe
author_facet Rocha Parra, Andrés 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 Biología
Fiber
Cassava starch
Rice flour
Pasting
Juice by-product
topic Biología
Fiber
Cassava starch
Rice flour
Pasting
Juice by-product
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 analyzer (RVA) and to relate rheological behavior to microstructural characteristics. AP was dried, ground, sieved, and sterilized before being applied. In assays at constant solid 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 viscosity (PV) and final viscosity (FV), 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 solid 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 not only to less water availability in starch suspensions during gelatinization but also to a certain compensation for viscosity loss due to AP particle swelling.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Consejo Nacional de Investigaciones Científicas y Técnicas
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 analyzer (RVA) and to relate rheological behavior to microstructural characteristics. AP was dried, ground, sieved, and sterilized before being applied. In assays at constant solid 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 viscosity (PV) and final viscosity (FV), 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 solid 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 not only 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 2015-06-21
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/143442
url http://sedici.unlp.edu.ar/handle/10915/143442
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1935-5130
info:eu-repo/semantics/altIdentifier/issn/1935-5149
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-015-1541-9
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
1854-1863
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instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
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instname_str Universidad Nacional de La Plata
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institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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