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- Title
PROPIEDADES REOLÓGICAS DE UN PRODUCTO DE GALLETERÍA A BASE DE HARINA DE QUINUA (Chenopodium quinua).
- Authors
Amparo Luz, Púa Rosado; Romero Carolina, Torregrosa; Barraza Elverling, Torres; Genisberto Enrique, Barreto Rodríguez; Fuentes Ronald, Marsiglia
- Abstract
Consumption of gluten-free food has grown nowadays. An explanation to this phenomenon is the significant increase in the number of persons with gastrointestinal disorders such as the coeliac disease. Consequently, the food industry has explored different cereals and pseudo-cereals that enable creating, innovate and market food products based on glutenfree flour. This research consists in a rheological analysis to a quinoa flour-based biscuit product at room temperature in a controlled-force rheometer. Viscosity of the biscuit dough was studied with a flow curve and the linear viscoelastic area after the effort scans and frequency scans. Results were compared to those from a control formula based on a wheat recipe in order to determine whether the gluten presence affects the behaviors. From the flow curve, it was drawn that the quinoa flour-based biscuit dough had a viscous behavior like a pseudoplastic non-Newtonian fluid regardless of the time. Both cases were measured under a determination coefficient of 0.97 and 0.94, which matches the Cross mathematic model. The linear viscoelastic area was determined using the oscillatory testing. The storage modulus (G') was higher than the loss modulus (G") for both the effort and frequency scans. It was concluded that the study formula based on a quinoa flour recipe also showed a viscoelastic behavior as the elastic component prevailed over the viscous one.
- Publication
@limentech: Ciencia y Tecnología Alimentaria, 2022, Vol 20, Issue 2, p24
- ISSN
1692-7125
- Publication type
Article