Physicochemical characterization of mesquite flours

[EN] Ethnic foods are healthy products interesting for the new societies. Mesquite flour offers another option for making gluten-free recipes as part of a diet for people with celiac disease. The physicochemical properties of mesquite flours (Prosopis laevigata) were characterized. The mesquite pods...

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Detalles Bibliográficos
Autores: Sandoval Torres, S., Reyes López, L., Méndez Lagunas, L., Rodríguez Ramírez, J., Barriada Bernal, G.
Tipo de recurso: capítulo de libro
Fecha de publicación:2018
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/117396
Acceso en línea:https://riunet.upv.es/handle/10251/117396
Access Level:acceso abierto
Palabra clave:Drying
Dehydration
Dewatering
Emerging technologies
Products quality
Process control
Environmental
Evaporation
Sublimation
Diffusion
Energy
Intensification
Mesquite flours
Isotherms
Chemical properties
Morphology
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spelling Physicochemical characterization of mesquite floursSandoval Torres, S.Reyes López, L.Méndez Lagunas, L.Rodríguez Ramírez, J.Barriada Bernal, G.DryingDehydrationDewateringEmerging technologiesProducts qualityProcess controlEnvironmentalEvaporationSublimationDiffusionEnergyIntensificationMesquite floursIsothermsChemical propertiesMorphology[EN] Ethnic foods are healthy products interesting for the new societies. Mesquite flour offers another option for making gluten-free recipes as part of a diet for people with celiac disease. The physicochemical properties of mesquite flours (Prosopis laevigata) were characterized. The mesquite pods were dried at 60°C, 15% RH and 2 m/s airflow; then a grinding and sieving process were applied. The nutritional composition and the sorption isotherms were obtained at 30, 35, 40 and 45°C for water activities of 0.07-0.9. The particle-size distribution, morphology and thermal stability of the flours were determined by different methods.The authors are grateful to Conacyt for the scholarship granted to Larissa Reyes, and to the Instituto Politénico Nacional (Mexico) for SIP funding 20161016 and 20170755. Thanks to Dr. P. F. de Jesús Cano Barrita and M.C. Frank León Martinez for their technical assistance in the use of SEM microscope.Editorial Universitat Politècnica de ValènciaInstituto Politécnico Nacional, MéxicoRepositorio Institucional de la Universitat Politècnica de València Riunet20182018-09-07book parthttp://purl.org/coar/resource_type/c_3248VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/bookPartapplication/pdfhttps://riunet.upv.es/handle/10251/117396reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengInstituto Politécnico Nacional, México https://doi.org/10.13039/501100003069 20161016Instituto Politécnico Nacional, México https://doi.org/10.13039/501100003069 20170755open accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/1173962026-06-13T07:49:27Z
dc.title.none.fl_str_mv Physicochemical characterization of mesquite flours
title Physicochemical characterization of mesquite flours
spellingShingle Physicochemical characterization of mesquite flours
Sandoval Torres, S.
Drying
Dehydration
Dewatering
Emerging technologies
Products quality
Process control
Environmental
Evaporation
Sublimation
Diffusion
Energy
Intensification
Mesquite flours
Isotherms
Chemical properties
Morphology
title_short Physicochemical characterization of mesquite flours
title_full Physicochemical characterization of mesquite flours
title_fullStr Physicochemical characterization of mesquite flours
title_full_unstemmed Physicochemical characterization of mesquite flours
title_sort Physicochemical characterization of mesquite flours
dc.creator.none.fl_str_mv Sandoval Torres, S.
Reyes López, L.
Méndez Lagunas, L.
Rodríguez Ramírez, J.
Barriada Bernal, G.
author Sandoval Torres, S.
author_facet Sandoval Torres, S.
Reyes López, L.
Méndez Lagunas, L.
Rodríguez Ramírez, J.
Barriada Bernal, G.
author_role author
author2 Reyes López, L.
Méndez Lagunas, L.
Rodríguez Ramírez, J.
Barriada Bernal, G.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Instituto Politécnico Nacional, México
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Drying
Dehydration
Dewatering
Emerging technologies
Products quality
Process control
Environmental
Evaporation
Sublimation
Diffusion
Energy
Intensification
Mesquite flours
Isotherms
Chemical properties
Morphology
topic Drying
Dehydration
Dewatering
Emerging technologies
Products quality
Process control
Environmental
Evaporation
Sublimation
Diffusion
Energy
Intensification
Mesquite flours
Isotherms
Chemical properties
Morphology
description [EN] Ethnic foods are healthy products interesting for the new societies. Mesquite flour offers another option for making gluten-free recipes as part of a diet for people with celiac disease. The physicochemical properties of mesquite flours (Prosopis laevigata) were characterized. The mesquite pods were dried at 60°C, 15% RH and 2 m/s airflow; then a grinding and sieving process were applied. The nutritional composition and the sorption isotherms were obtained at 30, 35, 40 and 45°C for water activities of 0.07-0.9. The particle-size distribution, morphology and thermal stability of the flours were determined by different methods.
publishDate 2018
dc.date.none.fl_str_mv 2018
2018-09-07
dc.type.none.fl_str_mv book part
http://purl.org/coar/resource_type/c_3248
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/bookPart
format bookPart
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/117396
url https://riunet.upv.es/handle/10251/117396
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Instituto Politécnico Nacional, México https://doi.org/10.13039/501100003069 20161016
Instituto Politécnico Nacional, México https://doi.org/10.13039/501100003069 20170755
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Editorial Universitat Politècnica de València
publisher.none.fl_str_mv Editorial Universitat Politècnica de València
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301603

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