Characterization, mathematical modeling of moisture sorption isotherms and bioactive compounds of Andean root flours

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Current Research in Food Science Pub Date : 2024-01-01 DOI:10.1016/j.crfs.2024.100752

Liliana Acurio , Diego Salazar , María Eugenia García , Purificación García-Segovia , Javier Martínez-Monzó , Marta Igual

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Abstract

Andean roots can be used as an alternative to gluten-free food. The objective of this study was to enhance the technological and nutritional properties of Andean root flours to promote their industrial applicability. The water content and activity of the flour were lower than those required to prevent mold growth. The bulk density of the flour was comparable to that of wheat flour. The flour of Ipomoea batatas (L.) Lam. exhibited the lowest water absorption capacity of the tested samples. However, both this flour and Tropaeolum tuberosum Ruiz & Pavón showed a higher fat absorption capacity. The samples exhibited type-II isotherms, indicating that the flours were highly hygroscopic. The Guggenheim, Anderson, and de Boer GAB model showed a higher coefficient of determination in mathematical modeling. The chroma of T. tuberosum Ruiz & Pavón flour was higher than the other samples, which was related to total carotenoids and lycopene. Furthermore, I. batatas (L.) Lam. exhibited the highest phenol value.

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安第斯根粉的特性、水分吸附等温线数学模型和生物活性化合物

安第斯根可以作为无麸质食品的替代品。这项研究的目的是提高安第斯根面粉的技术和营养特性，以促进其工业应用。面粉的含水量和活性均低于防止霉菌生长的要求。面粉的体积密度与小麦粉相当。在测试的样品中，Ipomoea batatas (L.) Lam.面粉的吸水能力最低。然而，这种面粉和 Tropaeolum tuberosum Ruiz & Pavón 都显示出较高的脂肪吸收能力。样品表现出 II 型等温线，表明面粉具有很强的吸湿性。古根海姆、安德森和德布尔 GAB 模型在数学建模中显示出较高的确定系数。T. tuberosum Ruiz & Pavón面粉的色度高于其他样品，这与总类胡萝卜素和番茄红素有关。此外，I. batatas (L.) Lam.的酚值最高。

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来源期刊

Current Research in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

3.20%

发文量

232

审稿时长

84 days

期刊介绍： Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.