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Información tecnológica

On-line version ISSN 0718-0764

Abstract

MONTOYA, Jairo; GIRALDO, German A.  and  SANCHEZ, Leidy T.. Effect of Different Additives on the Rheological Behavior of Doughs of Plantain Flour of Dominico Hartón (Musa paradisiaca L.). Inf. tecnol. [online]. 2019, vol.30, n.4, pp.3-12. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642019000400003.

The 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.

Keywords : additives; rheology; doughs; plantain flour; functional.

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