Physicochemical characterization of mesquite flours

• S. Sandoval Torres ^[1] ; L. Reyes López ^[1] ; L. Méndez Lagunas ^[1] ; J. Rodríguez Ramírez ^[1] ; G. Barriada Bernal ^[1]
  1. [1] Instituto Politécnico Nacional

     Instituto Politécnico Nacional

     México

     
• Localización: IDS2018. 21st International Drying Symposium. Proceedings / Gabriela Clemente Polo (aut.), Juan Andrés Carcel Carrión (aut.), Antoni Mulet Pons (aut.), 2018, ISBN 978-84-9048-688-7, pág. 989
• Idioma: inglés
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  • Ethnic foods are healthy products interesting for the new societies. Mesquiteflour offers another option for making gluten-free recipes as part of a diet forpeople with celiac disease. The physicochemical properties of mesquite flours(Prosopis laevigata) were characterized. The mesquite pods were dried at60°C, 15% RH and 2 m/s airflow; then a grinding and sieving process wereapplied. The nutritional composition and the sorption isotherms wereobtained at 30, 35, 40 and 45°C for water activities of 0.07-0.9. Theparticle-size distribution, morphology and thermal stability of the flours weredetermined by different methods.