Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties

Producción Científica

Detalles Bibliográficos
Autores: Gutierrez De La Fuente, Ángel Luis, Rico Bargués, Daniel, Ronda Balbás, María Felicidad, Martín Diana, Ana Belén, Caballero Calvo, Pedro Antonio
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2022
País:España
Institución:Universidad de Valladolid
Repositorio:UVaDOC. Repositorio Documental de la Universidad de Valladolid
OAI Identifier:oai:uvadoc.uva.es:10324/53839
Acceso en línea:https://doi.org/10.1016/j.jcs.2022.103458
https://uvadoc.uva.es/handle/10324/53839
Access Level:acceso abierto
Palabra clave:High hydrostatic pressure
Whole-grain buckwheat
3309 Tecnología de Los Alimentos
3309.07 Productos de Cereales
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spelling Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive propertiesGutierrez De La Fuente, Ángel LuisRico Bargués, DanielRonda Balbás, María FelicidadMartín Diana, Ana BelénCaballero Calvo, Pedro AntonioHigh hydrostatic pressureWhole-grain buckwheat3309 Tecnología de Los Alimentos3309.07 Productos de CerealesProducción CientíficaSingle and double high hydrostatic pressure (HHP) cycles combined with soaking pre-treatment were applied on buckwheat (BW) whole-grain to enhance the nutritional, functional and bioactive properties of BW flour. Results showed modifications in the microstructure of pre-soaked and HHP treated samples which were associated with the appearance of disruptions on the surface of the starch granules. Combined treatments significantly (p < 0.05) affected the ability of the flours to produce a stable emulsion or foam layer. These treatments also resulted in a significant decrease (p < 0.05) in the gelatinization enthalpy and in the peak viscosity of the flours, while increasing their stability versus heating and shearing. Combined treatments also enhanced significantly (p < 0.05) the antioxidant properties with an increase of phenol content from 311 mg GAE/100g in native flour to 361 and 347 mg GAE/100g in pre-soaked and HHP-treated samples at single and double cycle, respectively. Moreover, those samples also exhibited higher minerals retention than un-soaked ones. The data obtained from this study demonstrated the efficiency of the application of combined soaking and HHP treatments on BW grains to enhance the nutritional and functional response of resulting BW flours providing a value-added ingredient with interest in the gluten-free baked goods industry.UVa/FUNGUVa-ITACyL 2018–2021 (grant PEP 2017/000659)Ministerio de Ciencia, Innovación y Universidades (grant PID2019- 110809RB-I00)Junta de Castilla y León - Fondo Europeo de Desarrollo Regional (grant VA195P20)Elsevier2022info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://doi.org/10.1016/j.jcs.2022.103458https://uvadoc.uva.es/handle/10324/53839reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolidinstname:Universidad de ValladolidIngléshttps://www.sciencedirect.com/science/article/pii/S0733521022000479info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:uvadoc.uva.es:10324/538392026-06-13T12:44:47Z
dc.title.none.fl_str_mv Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties
title Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties
spellingShingle Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties
Gutierrez De La Fuente, Ángel Luis
High hydrostatic pressure
Whole-grain buckwheat
3309 Tecnología de Los Alimentos
3309.07 Productos de Cereales
title_short Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties
title_full Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties
title_fullStr Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties
title_full_unstemmed Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties
title_sort Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties
dc.creator.none.fl_str_mv Gutierrez De La Fuente, Ángel Luis
Rico Bargués, Daniel
Ronda Balbás, María Felicidad
Martín Diana, Ana Belén
Caballero Calvo, Pedro Antonio
author Gutierrez De La Fuente, Ángel Luis
author_facet Gutierrez De La Fuente, Ángel Luis
Rico Bargués, Daniel
Ronda Balbás, María Felicidad
Martín Diana, Ana Belén
Caballero Calvo, Pedro Antonio
author_role author
author2 Rico Bargués, Daniel
Ronda Balbás, María Felicidad
Martín Diana, Ana Belén
Caballero Calvo, Pedro Antonio
author2_role author
author
author
author
dc.subject.none.fl_str_mv High hydrostatic pressure
Whole-grain buckwheat
3309 Tecnología de Los Alimentos
3309.07 Productos de Cereales
topic High hydrostatic pressure
Whole-grain buckwheat
3309 Tecnología de Los Alimentos
3309.07 Productos de Cereales
description Producción Científica
publishDate 2022
dc.date.none.fl_str_mv 2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.jcs.2022.103458
https://uvadoc.uva.es/handle/10324/53839
url https://doi.org/10.1016/j.jcs.2022.103458
https://uvadoc.uva.es/handle/10324/53839
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://www.sciencedirect.com/science/article/pii/S0733521022000479
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolid
instname:Universidad de Valladolid
instname_str Universidad de Valladolid
reponame_str UVaDOC. Repositorio Documental de la Universidad de Valladolid
collection UVaDOC. Repositorio Documental de la Universidad de Valladolid
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,198674

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