Effect of apricot kernels flour on pasting properties, pastes rheology and gels texture of enriched wheat flour

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• 作者：Nahla Dhen ; Ines Ben Rejeb ; Mario M. Martínez…
• 关键词：Apricot kernels flour ; Paste ; Gel ; Rheology
• 刊名：European Food Research and Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：243
• 期：3
• 页码：419-428
• 全文大小：
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Food Science; Analytical Chemistry; Biotechnology; Agriculture; Forestry;
• 出版者：Springer Berlin Heidelberg
• ISSN：1438-2385
• 卷排序：243

文摘

The partial substitution of wheat flour (WF) by apricot kernel flour (AKF) in the range of 4–24 % was made. Physicochemical, hydration and pasting properties of WF–AKF blends were studied. The effect of AKF addition on the rheological and textural behaviours, respectively, of composite pastes and gels was also investigated. Flours blend exhibits higher protein, fat and ash contents than WF. AKF addition increased the capacities of binding and holding water and decreased the swelling capacity. Pasting properties of WF–AKF decreased with increasing AKF levels. The rheological measurements of pastes showed that the incorporation of AKF decreased the elastic/viscous moduli and the consistency index of pastes but increased the flow behaviour index, which indicates their thixotropic behaviour. Once the gel was set, WF partially substituted by high level of AKF, gave rise to weak gels revealed by a decrease in their hardness.