Rheological and textural properties of gluten - free doughts made from Andean grains

Descripción del Articulo

Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias. Departamento Académico de Tecnología de Alimentos y Productos Agropecuarios
Detalles Bibliográficos
Autores: Vidaurre-Ruiz, Julio, Salas Valerio, Francisco, Schoenlechner, Regine, Repo-Carrasco Valencia, Ritva
Formato: artículo
Fecha de Publicación:2020
Institución:Universidad Nacional Agraria La Molina
Repositorio:UNALM-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorio.lamolina.edu.pe:20.500.12996/4410
Enlace del recurso:https://hdl.handle.net/20.500.12996/4410
https://doi.org/10.1111/ijfs.14662
Nivel de acceso:acceso abierto
Materia:Chenopodium quinoa
Amaranthus caudatus
Lupinus mutabilis
Propiedades fisicoquímicas
Propiedades reológicas
Textura
Procesamiento
Quinua
Kiwicha
Tarwi
Granos
Granos andinos nativos
http://purl.org/pe-repo/ocde/ford#2.11.01
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dc.title.es_PE.fl_str_mv Rheological and textural properties of gluten - free doughts made from Andean grains
title Rheological and textural properties of gluten - free doughts made from Andean grains
spellingShingle Rheological and textural properties of gluten - free doughts made from Andean grains
Vidaurre-Ruiz, Julio
Chenopodium quinoa
Amaranthus caudatus
Lupinus mutabilis
Propiedades fisicoquímicas
Propiedades reológicas
Textura
Procesamiento
Quinua
Kiwicha
Tarwi
Granos
Granos andinos nativos
http://purl.org/pe-repo/ocde/ford#2.11.01
title_short Rheological and textural properties of gluten - free doughts made from Andean grains
title_full Rheological and textural properties of gluten - free doughts made from Andean grains
title_fullStr Rheological and textural properties of gluten - free doughts made from Andean grains
title_full_unstemmed Rheological and textural properties of gluten - free doughts made from Andean grains
title_sort Rheological and textural properties of gluten - free doughts made from Andean grains
author Vidaurre-Ruiz, Julio
author_facet Vidaurre-Ruiz, Julio
Salas Valerio, Francisco
Schoenlechner, Regine
Repo-Carrasco Valencia, Ritva
author_role author
author2 Salas Valerio, Francisco
Schoenlechner, Regine
Repo-Carrasco Valencia, Ritva
author2_role author
author
author
dc.contributor.author.fl_str_mv Vidaurre-Ruiz, Julio
Salas Valerio, Francisco
Schoenlechner, Regine
Repo-Carrasco Valencia, Ritva
dc.subject.es_PE.fl_str_mv Chenopodium quinoa
Amaranthus caudatus
Lupinus mutabilis
Propiedades fisicoquímicas
Propiedades reológicas
Textura
Procesamiento
Quinua
Kiwicha
Tarwi
Granos
Granos andinos nativos
topic Chenopodium quinoa
Amaranthus caudatus
Lupinus mutabilis
Propiedades fisicoquímicas
Propiedades reológicas
Textura
Procesamiento
Quinua
Kiwicha
Tarwi
Granos
Granos andinos nativos
http://purl.org/pe-repo/ocde/ford#2.11.01
dc.subject.ocde.es_PE.fl_str_mv http://purl.org/pe-repo/ocde/ford#2.11.01
description Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias. Departamento Académico de Tecnología de Alimentos y Productos Agropecuarios
publishDate 2020
dc.date.accessioned.none.fl_str_mv 2020-08-20T02:53:41Z
dc.date.available.none.fl_str_mv 2020-08-20T02:53:41Z
dc.date.issued.fl_str_mv 2020
dc.type.es_PE.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/20.500.12996/4410
dc.identifier.doi.es_PE.fl_str_mv https://doi.org/10.1111/ijfs.14662
url https://hdl.handle.net/20.500.12996/4410
https://doi.org/10.1111/ijfs.14662
dc.language.iso.es_PE.fl_str_mv eng
language eng
dc.rights.es_PE.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.es_PE.fl_str_mv application/pdf
dc.publisher.es_PE.fl_str_mv Institute of Food, Science and Technology (IFSTTF)
dc.source.none.fl_str_mv reponame:UNALM-Institucional
instname:Universidad Nacional Agraria La Molina
instacron:UNALM
instname_str Universidad Nacional Agraria La Molina
instacron_str UNALM
institution UNALM
reponame_str UNALM-Institucional
collection UNALM-Institucional
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spelling 8d1355e4-880b-428f-ab94-fe39f52e0cfb6e4d5f30-122a-46ad-8078-a82bd9b03ba9928fc9c1-6571-4ef5-a99c-208da92cfecda2cdec24-77e6-4894-8416-33b90efdc84cVidaurre-Ruiz, JulioSalas Valerio, FranciscoSchoenlechner, RegineRepo-Carrasco Valencia, Ritva2020-08-20T02:53:41Z2020-08-20T02:53:41Z2020https://hdl.handle.net/20.500.12996/4410https://doi.org/10.1111/ijfs.14662Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias. Departamento Académico de Tecnología de Alimentos y Productos AgropecuariosThe objective of this research was to evaluate the rheological and textural properties of gluten-free doughs based on potato starch, which was partially substituted by different proportions of quinoa (10%, 30% and 50%), kiwicha (10%, 30% and 50%) or tarwi flour (10%, 20% and 30%). The influence of the substitution on the kinetics of the leavening process was studied as well. The back-extrusion technique was used to determine rheological and textural properties of the dough, and the leavening kinetics were modelled using the Gompertz equation. The results showed that textural properties such as firmness, consistency, cohesiveness and viscosity index, as well as the consistency index of the doughs increased as the level of substitution of the Andean grain flour in the formulation increased. It was determined that the formulations with an addition of 10% and 20% for quinoa or kiwicha flour, and 10% for tarwi flour would be most suitable for developing gluten-free breads.application/pdfengInstitute of Food, Science and Technology (IFSTTF)info:eu-repo/semantics/openAccessChenopodium quinoaAmaranthus caudatusLupinus mutabilisPropiedades fisicoquímicasPropiedades reológicasTexturaProcesamientoQuinuaKiwichaTarwiGranosGranos andinos nativoshttp://purl.org/pe-repo/ocde/ford#2.11.01Rheological and textural properties of gluten - free doughts made from Andean grainsinfo:eu-repo/semantics/articlereponame:UNALM-Institucionalinstname:Universidad Nacional Agraria La Molinainstacron:UNALMTEXTvidaurre-ruiz-julio.pdf.txtvidaurre-ruiz-julio.pdf.txtExtracted texttext/plain52195https://repositorio.lamolina.edu.pe/bitstreams/c74bab2b-493f-44ea-af7c-38b0ec597cb6/downloada7576f7fc61ff516bd930132373ef18eMD53THUMBNAILvidaurre-ruiz-julio.pdf.jpgvidaurre-ruiz-julio.pdf.jpgGenerated Thumbnailimage/jpeg4974https://repositorio.lamolina.edu.pe/bitstreams/0059134c-93e5-40f8-bb00-11337cc8a3fd/download3f20ec33cb3d9932c5efa72713b6bf6aMD54ORIGINALvidaurre-ruiz-julio.pdfvidaurre-ruiz-julio.pdfTexto completoapplication/pdf1722716https://repositorio.lamolina.edu.pe/bitstreams/55cedc93-0d24-470f-82e1-bda86b1a7bab/downloadb3770b8a9c77aa3e5e411da183d45257MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81683https://repositorio.lamolina.edu.pe/bitstreams/a69aa7e8-b016-4bac-8623-c87a08154d1d/download85e652b8dfa19b82485c505314e0a902MD5220.500.12996/4410oai:repositorio.lamolina.edu.pe:20.500.12996/44102024-10-02 12:56:18.137open.accesshttps://repositorio.lamolina.edu.peRepositorio Universidad Nacional Agraria La Molinadspace@lamolina.edu.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