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dc.creatorCazzaniga, Amanda
dc.creatorHase, Sandra Liliana
dc.creatorBrousse, María Marcela
dc.creatorLinares, Andrés Ramón
dc.date.accessioned2023-08-24T20:08:05Z
dc.date.available2023-08-24T20:08:05Z
dc.date.issued2017-08-28
dc.identifier.citationCazzaniga, A., Hase, S. Brousse, M.M. y Linares, A.R. (2018). Properties of dehydrated cassava puree and wheat flour blends and its relationship with the texture of doughs. Journal of King Saud University - Science. Países Bajos : Elsevier Science, 136, pp. 1-6.es_AR
dc.identifier.issn1018-3647
dc.identifier.other26757
dc.identifier.otherCCPI-CNyE-A-095
dc.identifier.urihttps://hdl.handle.net/20.500.12219/5087
dc.descriptionFil: Cazzaniga, Amanda. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.es_AR
dc.descriptionFil: Cazzaniga, Amanda. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina.
dc.descriptionFil: Hase, Sandra Liliana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina.
dc.descriptionFil: Brousse, María Marcela. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina.
dc.descriptionFil: Linares, Andrés Ramón. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina.
dc.description.abstractA growing interest in promoting the use of local sources of flour for the partial replacement of wheat flour is observed. Dehydrated cassava puree (DCP) is obtained by cooking, mashing, and drying the cassava roots. The objective was to evaluate the physicochemical and functional properties of DCP and its influence on the texture of unfermented doughs. Four blends with different proportions of wheat flour and DCP were used. The physical and functional properties of the blends were correlated (p < 0.05) with the results of TPA, forward extrusion, compression, and extensibility tests carried out with the TA. XT-plus texture analyzer. The DCP doughs presented higher consistency, cohesiveness, elasticity, resilience, hardness, and gumminess than wheat flour dough. Those textural parameters were correlated (>0.90) with properties such as average particle size and water absorption. The use of DCP for dough production is viable, and its texture characteristics are suitable for industrial processes.es_AR
dc.formatapplication/pdf
dc.format.extent1.1 MB
dc.language.isoenges_AR
dc.publisherElsevier Sciencees_AR
dc.relationinfo:eu-repo/semantics/altIdentifier/urn/https://www.sciencedirect.com/science/article/abs/pii/S0023643820312998
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectFunctional propertieses_AR
dc.subjectTexture analyzeres_AR
dc.titleProperties of dehydrated cassava puree and wheat flour blends and its relationship with the texture of doughses_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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