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Full-Text Articles in Life Sciences
Physicochemical Properties And Rheological Behavior Of Flours And Starches From Four Bean Varieties For Gluten-Free Pasta Formulation, Hollman Motta Romero, Yue Zhang
Physicochemical Properties And Rheological Behavior Of Flours And Starches From Four Bean Varieties For Gluten-Free Pasta Formulation, Hollman Motta Romero, Yue Zhang
Department of Food Science and Technology: Faculty Publications
The rheological behavior of gluten-free flour dispersions from four pulse market classes, including great northern, navy, red kidney (Phaseolus vulgaris L.), and garbanzo beans (Cicer arietinum) were evaluated and compared to soft wheat as a gluten-containing control. Their starches were isolated and the relationships between flour behavior and starch characteristics were studied. Soft wheat (56%) and garbanzo (39%) flours presented higher starch contents than the Phaseolus vulgaris beans (33–35%), which resulted in the development of stronger gel network structures. It was found that starch amylose content and granule size affected the swelling and pasting properties of both starches and flours. …
Sonocrystallization Of Interesterified Fats With 20 And 30% Of Stearic Acid At The Sn-2 Position And Their Physical Blends, Jeta V. Kadamne, Ebenezer A. Ifeduba, Casimir C. Akoh, Silvana Martini
Sonocrystallization Of Interesterified Fats With 20 And 30% Of Stearic Acid At The Sn-2 Position And Their Physical Blends, Jeta V. Kadamne, Ebenezer A. Ifeduba, Casimir C. Akoh, Silvana Martini
Nutrition, Dietetics, and Food Sciences Faculty Publications
Physical blends (PB) of high oleic sunflower oil and tristearin with 20 and 30% stearic acid and their interesterified (IE) products where 20 and 30% of the fatty acids are stearic acid at the sn-2 position crystallized without and with application of high intensity ultrasound (HIU). IE samples were crystallized at supercooling temperatures (ΔT) of 12, 9, 6, and 3 °C while PB were crystallized at ΔT = 12 °C. HIU induced crystallization in PB samples, but not in the IE ones. Induction in crystallization with HIU was also observed at ΔT = 6 and 3 °C for IE C18:0 …
Shear Induced Changes In Rheology And Structure Of A Model Mozzarella-Type Cheese, Prateek Sharma, Peter A. Munro, Tzvetelin T. Dessev, Peter G. Wiles
Shear Induced Changes In Rheology And Structure Of A Model Mozzarella-Type Cheese, Prateek Sharma, Peter A. Munro, Tzvetelin T. Dessev, Peter G. Wiles
Nutrition, Dietetics, and Food Sciences Faculty Publications
No abstract provided.
Effect Of Shear Work Input On Steady Shear Rheology And Melt Functionality Of Model Mozzarella Cheeses, Prateek Sharma, Peter A. Munro, Tzvetelin T. Dessev, Peter G. Wiles, Robert J. Buwalda
Effect Of Shear Work Input On Steady Shear Rheology And Melt Functionality Of Model Mozzarella Cheeses, Prateek Sharma, Peter A. Munro, Tzvetelin T. Dessev, Peter G. Wiles, Robert J. Buwalda
Nutrition, Dietetics, and Food Sciences Faculty Publications
Model Mozzarella cheeses with varied amounts of shear work input were prepared by working molten cheese mass at 70 °C in a twin screw cooker. Rheology and melt functionality were found to be strongly dependent on total shear work input. A non-linear increase in consistency coefficient (K from power law model) and apparent viscosity and decrease in flow behaviour index (n from power law model) were observed with increasing amounts of accumulated shear work, indicating work thickening behaviour. An exponential work thickening equation is proposed to describe this behaviour. Excessively worked cheese samples exhibited liquid exudation, poor melting and poor …
Valorization Of Fish By-Products: Rheological, Textural And Microstructural Properties Of Mackerel Skin Gelatins, Zied Khiari, Daniel Rico, Ana Belen Martin-Diana, Catherine Barry-Ryan
Valorization Of Fish By-Products: Rheological, Textural And Microstructural Properties Of Mackerel Skin Gelatins, Zied Khiari, Daniel Rico, Ana Belen Martin-Diana, Catherine Barry-Ryan
Articles
The fish processing industry generates significant amounts of waste which is usually discarded. The present study investigated the recovery of gelatins from Atlantic mackerel (Scomber scombrus) skins after pre-treatment with different environmentally-friendly organic acids (acetic, citric, lactic, tartaric or malic acid). The chemical composition, the rheological and the textural properties as well as the microstructural characteristics of the extracted gelatins were analysed and compared to commercial bovine hide gelatin. Although the organic acid used in the pre-treatment step did not affect the extraction yield and the chemical composition of the prepared gelatins, differences were observed in terms of rheology and …