Effect of quinoa (Chenopodium quinoa) and canahua (Chenopodium pallidicaule) wholemeals on pasting behavior of wheat flour

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of quinoa (Chenopodium quinoa) and canahua (Chenopodium pallidicaule) wholemeals on pasting behavior of wheat flour

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Effect of quinoa (Chenopodium quinoa) and canahua (Chenopodium pallidicaule) wholemeals on pasting behavior of wheat flour

Popis výsledku anglicky

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.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

10700 - Other natural sciences

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Advances in Food Science and Engineering

ISSN

2520-7091

e-ISSN

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Svazek periodika

3

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

HK - Hongkong

Počet stran výsledku

9

Strana od-do

1-8

Kód UT WoS článku

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EID výsledku v databázi Scopus

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