Effect of quinoa (Chenopodium quinoa) and canahua (Chenopodium pallidicaule) wholemeals on pasting behavior of wheat flour
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43918985" target="_blank" >RIV/60461373:22330/19:43918985 - isvavai.cz</a>
Result on the web
<a href="http://www.isaacpub.org/images/JournalZiKanPDF/AFSE3_2019082315204167264.pdf" target="_blank" >http://www.isaacpub.org/images/JournalZiKanPDF/AFSE3_2019082315204167264.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.22606/afse.2019.31001" target="_blank" >10.22606/afse.2019.31001</a>
Alternative languages
Result language
angličtina
Original language name
Effect of quinoa (Chenopodium quinoa) and canahua (Chenopodium pallidicaule) wholemeals on pasting behavior of wheat flour
Original language description
Technological potential of four wheat-quinoa and wheat-canahua flour composites was evaluated in terms of pasting behavior. Wheat flour values of Zeleny sedimentation and Falling Number tests were decreased about 10%. Amylograph results were affected by low amylases activity in wheat flour as well as by high absorption capacity of canahua and quinoa – samples differed partly in temperature of gelatinization beginning. RVA profiles of pure flours differed clearly – both alternative materials did not demonstrate viscosity peak and differed in starch retrogradation rate during heating and cooling phase of the test. In combination with wheat flour, the profiles were influenced softly. Statistically significant differentiation was observed in the Peak Viscosities – the higher enhancement level, the lower value, as recorded especially for wheat-canahua blends. Principal component analysis verified a key importance of temperature of gelatinization beginning, viscosity maximum and corresponding temperature – RVA apparatus may serve as the first quick method for pasting behavior description.
Czech name
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Czech description
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Classification
Type
J<sub>ost</sub> - Miscellaneous article in a specialist periodical
CEP classification
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OECD FORD branch
10700 - Other natural sciences
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Advances in Food Science and Engineering
ISSN
2520-7091
e-ISSN
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Volume of the periodical
3
Issue of the periodical within the volume
1
Country of publishing house
HK - HONG KONG
Number of pages
9
Pages from-to
1-8
UT code for WoS article
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EID of the result in the Scopus database
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