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
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/143442
Ver los metadatos del registro completo
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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 |
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http://creativecommons.org/licenses/by/4.0/ Creative Commons Attribution 4.0 International (CC BY 4.0) |
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application/pdf 1854-1863 |
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SEDICI (UNLP) - Universidad Nacional de La Plata |
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