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

espanolEl objetivo de este trabajo fue evaluar el efecto de diferentes aditivos en el comportamiento reologico de masas de harina de platano nativa para la formulacion de una harina funcional libre de gluten. Este comportamiento fue analizado a traves de parametros como modulo elastico (G’), modulo viscoso (G’’), tangente de perdida (tan δ) y viscosidad aparente. La eleccion de la formulacion mas adecuada se realizo por medio de un diseno de experimentos completamente al azar por comparacion con el control (harina de trigo). La proteina de huevo, el emulsificador DATEM y la goma xantan generaron parametros viscoelasticos mas parecidos al control. La formulacion de la masa de harina funcional; mas similar al control fue aquella con concentraciones intermedias de los aditivos elegidos. Se concluye que el efecto de los aditivos sobre el comportamiento reologico de las masas de harina de platano depende de la naturaleza quimica del aditivo y de la composicion de la harina. EnglishThe objective of this work was to evaluate the effect of different additives in the rheological behavior of native plantain flour doughs for the formulation of a gluten-free functional flour. This behavior was analyzed through parameters such as elastic modulus (G '), viscous modulus (G "), tangent of loss (tan δ) and apparent viscosity. The choice of the most suitable formulation was done by means of a design of experiments completely randomized by comparison with the control (wheat flour). The egg protein, the emulsifier DATEM and xanthan gum generated viscoelastic parameters more similar to the control. The formulation of the functional flour dough that was most similar to the control was that with intermediate concentrations of the chosen additives. The conclusion is that the effect of the additives on the rheological behavior of the doughs of plantain flour depends on the chemical nature of the additive and the composition of the flour.

Efecto de Diferentes Aditivos sobre el Comportamiento Reológico de Masas de Harina de Plátano Dominico Hartón (Musa paradisiaca L.)