Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/8029
Título: Thermorheological and textural behaviour of gluten-free gels obtained from chestnut and rice flours
Autor: Torres, Maria D.
Fradinho, Patricia
Raymundo, Anabela
Sousa, Isabel
Palavras-chave: chestnut flour
rice flours
Data: 2013
Editora: Springer
Citação: "Food and Bioprocess Technology". ISSN 1935-5130. 2013
Resumo: Nowadays, as celiac disease is becoming more common the consumers’ demand for gluten-free products with high nutritional and taste quality is increasing. This work deals with the study of the impact of four novelty gluten-free sources: chestnut flour (Cf), whole rice flour (Rw), Carolino rice flour (Rc) and Agulha rice flour (Ra). Textural, thermorheological and stability performance of gluten-free gels using different experimental techniques were evaluated. Mixed gels were also produced for comparison. Texture parameters were determined from the texture profile analysis using a texturometer. Thermorheological oscillatory measurements were conducted in a stresscontrolled rheometer in order to clarify the kinetics of gel formation and to characterise the structure of the matured gels. The stability of the gels was evaluated using transmittance profiling of the gels under gravitational fields (LUMiSizer®). Texture studies suggested that gels from mixtures of chestnut flour at 30 % and rice flour at 20 % showed the right texture to develop gel-based new desserts. Rheological results showed that the thermal profiles on heating of Cf gels were similar to those obtained for Rw and Ra, whereas Rc gels exhibited a particular pattern. Once the final gelatinisation temperature was achieved, no significant differences on the viscoelastic properties were noticed for all the tested gels. Stability tests showed that gels with Rc should present an industrial advantage over the other assayed formulations, since the stability of these gels is of the order of four times larger.
Peer review: yes
URI: http://hdl.handle.net/10400.5/8029
DOI: 10.1007/s11947-013-1132-6
Aparece nas colecções:DCEB - Artigos de Revistas

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