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Abstract:

Relationships of acid wet-milling conditions (soaking temperature and sulfur dioxide concentration) to laboratory wet-milling characteristics (fraction yields, protein content of fractions, and recovery values) of amaranth seeds were determined. Based on correlation coefficients (Pearson matrix), it was found that: (a) starch recovery was significantly correlated to fiber yield (r = -0.74); (b) the correlations of gluten recovery with protein content of starch (r = -0.69) and among protein contents of fiber and gluten (r = -0.63) pointed out the importance to have an efficient fiber isolation to assure satisfactory gluten yield; and (c) the solids in soaking water were correlated with protein contents of wet-milling being fractions being the coefficient value of -0.87 for gluten fraction. Principal component analysis identified three components (named as solids-leaching effect, protein-dispersion effect, and matrix-breakdown effect) that explained 95% of the total variation among wet-milling responses. The needs to recycle the processing water and the greater significance of the fraction quality over the fraction yield were revealed. © 2008 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Correlations between wet-milling characteristics of amaranth grain
Autor:Calzetta Resio, A.N.; Tolaba, M.P.; Suárez, C.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Palabras clave:Amaranth; Correlations; Principal component analysis; Protein recovery; Starch recovery; Wet-milling; Leaching; Milling (machining); Recovery; Starch; Sulfur; Sulfur dioxide; Wastewater reclamation; Water content; Amaranth; Correlations; Protein recovery; Starch recovery; Wet-milling; Principal component analysis; Amaranthus caudatus
Año:2009
Volumen:92
Número:3
Página de inicio:275
Página de fin:279
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2008.11.005
Título revista:Journal of Food Engineering
Título revista abreviado:J Food Eng
ISSN:02608774
CODEN:JFOED
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v92_n3_p275_CalzettaResio

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Citas:

---------- APA ----------
Calzetta Resio, A.N., Tolaba, M.P. & Suárez, C. (2009) . Correlations between wet-milling characteristics of amaranth grain. Journal of Food Engineering, 92(3), 275-279.
http://dx.doi.org/10.1016/j.jfoodeng.2008.11.005
---------- CHICAGO ----------
Calzetta Resio, A.N., Tolaba, M.P., Suárez, C. "Correlations between wet-milling characteristics of amaranth grain" . Journal of Food Engineering 92, no. 3 (2009) : 275-279.
http://dx.doi.org/10.1016/j.jfoodeng.2008.11.005
---------- MLA ----------
Calzetta Resio, A.N., Tolaba, M.P., Suárez, C. "Correlations between wet-milling characteristics of amaranth grain" . Journal of Food Engineering, vol. 92, no. 3, 2009, pp. 275-279.
http://dx.doi.org/10.1016/j.jfoodeng.2008.11.005
---------- VANCOUVER ----------
Calzetta Resio, A.N., Tolaba, M.P., Suárez, C. Correlations between wet-milling characteristics of amaranth grain. J Food Eng. 2009;92(3):275-279.
http://dx.doi.org/10.1016/j.jfoodeng.2008.11.005