Effect of drying temperatures on chemical and morphological properties of acorn flours

Detalhes bibliográficos
Autor(a) principal: Correia, Paula Reis
Data de Publicação: 2009
Outros Autores: Leitão, António E., Beirão-da-Costa, Maria Luísa
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/9035
Resumo: Drying curves at different temperatures were established for Quercus suber and Quercus rotundifolia fruits. Flours produced by milling fruits dried at different conditions were evaluated for colour, starch granules morphology, amylose and sugars content. The drying temperature was positively related to the reducing sugar content and negatively to starch content. The amilose content generally increased with drying temperature and the effect was more evident for the Q. rotundifolia. Results showed that flour colour parameters generally decreased with increased drying temperature. However, the drying temperature does not seem to affect starch morphology. It can also be stated that Q. suber produced darker flours, higher amylose and reducing sugar content, and bigger starch granules. Q. rotundifolia showed a lower level of damaged starch and higher fat and disaccharides content. According to the results, it was possible to conclude that drying temperature exerted marked effects on the properties of acorn flours in both studied species
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spelling Effect of drying temperatures on chemical and morphological properties of acorn floursacornQuercus suberQuercus rotundifoliachemical propertiesdryingmorphologyDrying curves at different temperatures were established for Quercus suber and Quercus rotundifolia fruits. Flours produced by milling fruits dried at different conditions were evaluated for colour, starch granules morphology, amylose and sugars content. The drying temperature was positively related to the reducing sugar content and negatively to starch content. The amilose content generally increased with drying temperature and the effect was more evident for the Q. rotundifolia. Results showed that flour colour parameters generally decreased with increased drying temperature. However, the drying temperature does not seem to affect starch morphology. It can also be stated that Q. suber produced darker flours, higher amylose and reducing sugar content, and bigger starch granules. Q. rotundifolia showed a lower level of damaged starch and higher fat and disaccharides content. According to the results, it was possible to conclude that drying temperature exerted marked effects on the properties of acorn flours in both studied speciesInstitute of Food Science and TechnologyRepositório da Universidade de LisboaCorreia, Paula ReisLeitão, António E.Beirão-da-Costa, Maria Luísa2015-07-21T16:05:28Z20092009-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/9035eng"International Journal of Food Science & Technology". ISSN 0950-5423. 44 (2009) 1729-173610.1111/j.1365-2621.2009.01988.xinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:39:33Zoai:www.repository.utl.pt:10400.5/9035Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:55:52.932450Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effect of drying temperatures on chemical and morphological properties of acorn flours
title Effect of drying temperatures on chemical and morphological properties of acorn flours
spellingShingle Effect of drying temperatures on chemical and morphological properties of acorn flours
Correia, Paula Reis
acorn
Quercus suber
Quercus rotundifolia
chemical properties
drying
morphology
title_short Effect of drying temperatures on chemical and morphological properties of acorn flours
title_full Effect of drying temperatures on chemical and morphological properties of acorn flours
title_fullStr Effect of drying temperatures on chemical and morphological properties of acorn flours
title_full_unstemmed Effect of drying temperatures on chemical and morphological properties of acorn flours
title_sort Effect of drying temperatures on chemical and morphological properties of acorn flours
author Correia, Paula Reis
author_facet Correia, Paula Reis
Leitão, António E.
Beirão-da-Costa, Maria Luísa
author_role author
author2 Leitão, António E.
Beirão-da-Costa, Maria Luísa
author2_role author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Correia, Paula Reis
Leitão, António E.
Beirão-da-Costa, Maria Luísa
dc.subject.por.fl_str_mv acorn
Quercus suber
Quercus rotundifolia
chemical properties
drying
morphology
topic acorn
Quercus suber
Quercus rotundifolia
chemical properties
drying
morphology
description Drying curves at different temperatures were established for Quercus suber and Quercus rotundifolia fruits. Flours produced by milling fruits dried at different conditions were evaluated for colour, starch granules morphology, amylose and sugars content. The drying temperature was positively related to the reducing sugar content and negatively to starch content. The amilose content generally increased with drying temperature and the effect was more evident for the Q. rotundifolia. Results showed that flour colour parameters generally decreased with increased drying temperature. However, the drying temperature does not seem to affect starch morphology. It can also be stated that Q. suber produced darker flours, higher amylose and reducing sugar content, and bigger starch granules. Q. rotundifolia showed a lower level of damaged starch and higher fat and disaccharides content. According to the results, it was possible to conclude that drying temperature exerted marked effects on the properties of acorn flours in both studied species
publishDate 2009
dc.date.none.fl_str_mv 2009
2009-01-01T00:00:00Z
2015-07-21T16:05:28Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/9035
url http://hdl.handle.net/10400.5/9035
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "International Journal of Food Science & Technology". ISSN 0950-5423. 44 (2009) 1729-1736
10.1111/j.1365-2621.2009.01988.x
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Institute of Food Science and Technology
publisher.none.fl_str_mv Institute of Food Science and Technology
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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