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dc.date.accessioned | 2022-04-29T17:55:04Z | |
dc.date.available | 2022-04-29T17:55:04Z | |
dc.date.issued | 2020-12 | |
dc.identifier.uri | http://sedici.unlp.edu.ar/handle/10915/135358 | |
dc.description.abstract | The objective of this study was to formulate a beverage based on amaranth proteins, stable and nutritious. The process of obtaining the beverage was based on the existing knowledge about starch separation techniques and techno-functional properties of the amaranth proteins. Gums, gellan and xanthan were added to the protein extract and it was heat-treated at 80 °C during 20 min. A beverage with a composition similar to skim cow’s milk was obtained (3.42 ± 0.08; 0.60 ± 0.06; 1.9 ± 0.4; 0.43 ± 0.01; 3 and 90.58 ± 0.01% for proteins, lipids, fiber, ashes, carbohydrates and water, respectively). Thermal treatment caused the denaturation and aggregation of the proteins, while the addition of gums induced a decrease in the sensitivity to heat treatment of the proteins. Formation of protein aggregates and gum-protein complexes was characterized by electrophoresis, differential scanning calorimetry, and particle size distribution. Heat treatment and addition of gums generated macrocomplexes with enhanced absolute value of ζ-potential, which contributed to the high colloidal stability of amaranth-based beverage. This beverage is suitable for vegans, celiac patients, and lactose intolerants. | en |
dc.format.extent | 599-607 | es |
dc.language | en | es |
dc.subject | Amaranth | es |
dc.subject | Beverage | es |
dc.subject | Physicochemical properties | es |
dc.title | Development of a High Protein Beverage Based on Amaranth | en |
dc.type | Articulo | es |
sedici.identifier.other | doi:10.1007/s11130-020-00853-9 | es |
sedici.identifier.other | pmid:32939740 | es |
sedici.identifier.issn | 1573-9104 | es |
sedici.identifier.issn | 0921-9668 | es |
sedici.creator.person | Manassero, Carlos Alberto | es |
sedici.creator.person | Añón, María Cristina | es |
sedici.creator.person | Speroni Aguirre, Francisco | es |
sedici.subject.materias | Ciencias Exactas | es |
sedici.subject.materias | Química | es |
sedici.description.fulltext | true | es |
mods.originInfo.place | Facultad de Ciencias Exactas | es |
mods.originInfo.place | Centro de Investigación y Desarrollo en Criotecnología de Alimentos | es |
sedici.subtype | Articulo | es |
sedici.rights.license | Creative Commons Attribution 4.0 International (CC BY 4.0) | |
sedici.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
sedici.description.peerReview | peer-review | es |
sedici.relation.journalTitle | Plant Foods for Human Nutrition | es |
sedici.relation.journalVolumeAndIssue | vol. 75, no. 4 | es |