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resumen

Resumen
The objective of this study was to characterize the physicochemical and functional properties of meals (M) and fibrous fractions (FRF) of chia seeds (Salvia hispanica L.), and to compare the effect of oil extraction methods (pressing -p- and solvent extraction -s-) and sieving process on these properties. Both processes affect the physicochemical and functional properties of residual meals and their corresponding fibrous fractions. Mp and FRFp showed a [ver mas...]
dc.contributor.authorCapitani, Marianela Ivana
dc.contributor.authorSpotorno, Viviana Graciela
dc.contributor.authorNolasco, Susana María
dc.contributor.authorTomás, Mabel Cristina
dc.date.accessioned2019-01-17T12:22:17Z
dc.date.available2019-01-17T12:22:17Z
dc.date.issued2012-01
dc.identifier.issn0023-6438
dc.identifier.otherhttps://doi.org/10.1016/j.lwt.2011.07.012
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0023643811002131
dc.identifier.urihttp://hdl.handle.net/20.500.12123/4282
dc.description.abstractThe objective of this study was to characterize the physicochemical and functional properties of meals (M) and fibrous fractions (FRF) of chia seeds (Salvia hispanica L.), and to compare the effect of oil extraction methods (pressing -p- and solvent extraction -s-) and sieving process on these properties. Both processes affect the physicochemical and functional properties of residual meals and their corresponding fibrous fractions. Mp and FRFp showed a significantly higher residual oil content than Ms and FRFs (11.39, 10.85, 0.21 and 0.21 g/100 dry base, respectively). The sieving process of both meals allowed to obtain fibrous fractions with a significant increase of crude fiber (27.57, 32.84, 23.81 and 28.35 g/100 g in Ms, FRFs, Mp and FRFp, respectively), and a marked decrease of protein content (41.36, 35.32, 35.00 and 33.74 g/100 g in Ms, FRFs, Mp and FRFp, respectively). Total dietary fiber and their respective components (soluble and insoluble dietary fiber) were significantly higher in FRF. All the samples exhibited a high antioxidant activity due to the presence of phenolic compounds and tocopherols in the case of Mp and FRFp. Ms and FRFs presented a better oil-holding capacity, organic molecule absorption capacity, emulsifying activity and emulsion stability than Mp and FRFp, and allowed to achieve more stable emulsions. FRFs showed the highest values of water absorption and adsorption capacity.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevieres_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceLWT - Food Science and Technology 45 (1) : 94-102 (January 2012)es_AR
dc.subjectSalviaes_AR
dc.subjectSemillaes_AR
dc.subjectSeedseng
dc.subjectPropiedades Fisicoquímicases_AR
dc.subjectChemicophysical Propertieseng
dc.subject.otherChiaes_AR
dc.subject.otherSalvia hispanicaes_AR
dc.subject.otherArgentina
dc.titlePhysicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentinaes_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenInstituto de Tecnología de Alimentoses_AR
dc.description.filFil: Capitani, Marianela Ivana. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación TECSE; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Spotorno, Viviana Graciela. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Nolasco, Susana María. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación TECSE; Argentinaes_AR
dc.description.filFil: Tomás, Mabel Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentinaes_AR
dc.subtypecientifico


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