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dc.contributor.authorDankar, Iman
dc.contributor.authorHaddarah, Amira
dc.contributor.authorEl Omar, Fawaz
dc.contributor.authorSepulcre Sánchez, Francesc
dc.contributor.authorPujolà Cunill, Montserrat
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.date.accessioned2020-02-14T11:34:41Z
dc.date.available2020-03-01T01:26:02Z
dc.date.issued2018-02-01
dc.identifier.citationDankar, I. [et al.]. Assessing the microstructural and rheological changes induced by food additives on potato puree. "Food chemistry", 1 Febrer 2018, vol. 240, p. 1-10.
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/2117/177732
dc.description.abstractThe effects of agar, alginate, lecithin and glycerol on the rheological properties of commercial potato puree were investigated and interpreted in terms of starch microstructural changes, and the applicability of the Cox-Merz rule was evaluated. Each additive was applied separately at two concentrations (0.5 and 1%). Microscopic observations revealed more swollen starch aggregations in lecithin and glycerol compared with those of potato puree and agar, consequently affecting the rheological properties of potato puree. All samples exhibited shear thinning non-Newtonian behaviour. Rheological measurements were strongly concentration dependent. At 0.5% concentration, additives exerted decreases in all the rheological properties of potato puree in the order of glycerol > alginate > lecithin > agar, while at 1% concentration, the order changed to glycerol > lecithin > alginate, whereas 1% agar behaved differently, increasing all rheological values. This study also showed that agar and alginate in addition to potato puree could be valuable and advantageous for further technological processes, such as 3D printing.
dc.format.extent10 p.
dc.language.isoeng
dc.rightsAttribution 3.0 Spain
dc.rightsAttribution 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments
dc.subject.lcshPotatoes--Research
dc.subject.otherDynamic rheological test
dc.subject.otherPotato starch
dc.subject.otherStarch microstructure
dc.subject.otherSteady rotational test
dc.subject.otherAgrotech
dc.titleAssessing the microstructural and rheological changes induced by food additives on potato puree
dc.typeArticle
dc.subject.lemacAdditius alimentaris
dc.contributor.groupUniversitat Politècnica de Catalunya. GINEMQUAL - Gestió Integrada de Nematodes Fitoparàsits i dels Efectes sobre el Rendiment i Qualitat de la Collita
dc.identifier.doi10.1016/j.foodchem.2017.07.121
dc.description.peerreviewedPeer Reviewed
dc.relation.publisherversionhttp://www.sciencedirect.com/science/article/pii/S0308814617312748
dc.rights.accessOpen Access
local.identifier.drac21547413
dc.description.versionPostprint (updated version)
local.citation.authorDankar, I.; Haddarah, A.; El Omar, F.; Sepulcre, F.; Pujola, M.
local.citation.publicationNameFood chemistry
local.citation.volume240
local.citation.startingPage1
local.citation.endingPage10


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