Effect of tiger-nut (Cyperus esculentus) milk co-product on the surface and diffusional properties of a wheat-based matrix

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• 作者：Samuel Verdú ; ; ^{saveram@upvnet.upv.es} ; José ; M. Barat ; Cecibel Alava ; Raú ; l Grau
• 关键词：Co-product ; Tiger-nut ; Surface tension ; Diffusional properties ; Wheat matrix
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：1 June 2017
• 年：2017
• 卷：224
• 期：Complete
• 页码：69-77
• 全文大小：3478 K
• 卷排序：224

文摘

Industrial tiger-nut milk by-product has high insoluble fibre content. Two different flours from by-product tissues components were tested. Wheat-based matrix were prepared at different substitution levels: 5%, 10% and 20%. Matrices surface tension, wettability and diffusion of water and oil were tested. Reduction on surface tension, wettability and diffusion of solvents were observed.