English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Natural starch (NS) was isolated from triticale flour (TF) and later modified by extrusion (MS) using acetic anhydride as a reactive agent. From each product (NS, TF, MS) a proximal analysis was performed as well as the characterization of its physicochemical properties (particle size determination (PSD), water absorption index (WAI) and solubility index (WSI), color L*, a*, b*, and viscosity), degree of substitution (DS), and thermal properties (differential scanning calorimetry (DSC). Particle below sizes of 250 μm were obtained in the NS and MS treatments (42.91 and 36.03 %, respectively). The DS value (0.1) was found within the range allowed by the FDA for human consumption (0.01-0.2). MS presented a greater value in WAI (4.52), and the color parameter of b* (22.75) as well as a decrement in L* (70.61) and retrogradation viscosity (5.2 cP) values, being an indicator of greater functionality compared to NS. Through DSC, we found that MS experimented a decrement of 30.2 °C in the glass transition temperature compared with NS. Through isolation and the different modification treatments applied to triticale starch, we obtained functional ingredients with high potential, for use in food for microwave expanded and fried food as third generation snacks.RESUMENA partir de harina de triticale (HT) se aislo almidon (AN) para ser modificado por extrusion (AM), utilizando como agente reactivo anhidrido acetico. De cada uno de los productos (HT, AN, AM) se realizo su analisis proximal y se caracterizaron sus propiedades fisicoquimicas (determinacion de tamano de particula (DTP), indice de absorcion de agua (IAA) e indice de solubilidad en agua (ISA), color L*, a*, b* y viscosidad), grado de sustitucion (GS), y propiedades termicas (calorimetria diferencial de barrido (CDB). Se obtuvieron tamanos de particula en los tratamientos AN y AM por debajo de los 250 μm (42.91 % y 36.03 %, respectivamente). El valor del GS (0.1) se encontro dentro del rango permitido por la FDA para consumo humano (0.01-0.2). AM presento mayores valores del IAA (4.52), asi como del parametro de color b* (22.75) y un decremento en los valores de L* (70.61) y de viscosidad de retrogradacion (5.2 cP), siendo un indicador de una mayor funcionalidad en comparacion con AN. Mediante CDB se encontro que el AM experimento un decremento de 30.2°C en la temperatura de transicion vitrea en comparacion con la AN. A traves del aislamiento y la modificacion del almidon de triticale se obtuvieron ingredientes funcionales con un alto potencial para ser utilizadas en alimentos destinados a expansion en microondas o por freido como las botanas de tercera generacion.

biotecnia

Effect of the Extraction, Chemical Modification and Extrusion of Triticale Starch (Triticosecale) in its Functional Properties//Efecto de la Extracción, Modificación Química y Extrusión de Almidón de Triticale (Triticosecale) en sus Propiedades Funcionales