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Article Abstract
Andean roots can be used as an alternative to gluten-free food. The objective of this study was to enhance the technological and nutritional properties of Andean root flours to promote their industrial applicability. The water content and activity of the flour were lower than those required to prevent mold growth. The bulk density of the flour was comparable to that of wheat flour. The flour of (L.) Lam. exhibited the lowest water absorption capacity of the tested samples. However, both this flour and Ruiz & Pavón showed a higher fat absorption capacity. The samples exhibited type-II isotherms, indicating that the flours were highly hygroscopic. The Guggenheim, Anderson, and de Boer GAB model showed a higher coefficient of determination in mathematical modeling. The chroma of Ruiz & Pavón flour was higher than the other samples, which was related to total carotenoids and lycopene. Furthermore, (L.) Lam. exhibited the highest phenol value.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11067363 | PMC |
| http://dx.doi.org/10.1016/j.crfs.2024.100752 | DOI Listing |
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