Physical and flow properties of pseudocereal-based protein-rich ingredient powders

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dc.contributor.authorAlonso-Miravalles, Loreto
dc.contributor.authorZannini, Emanuele
dc.contributor.authorBez, Juergen
dc.contributor.authorArendt, Elke K.
dc.contributor.authorO'Mahony, James A.
dc.contributor.funderHorizon 2020en
dc.date.accessioned2020-04-30T09:32:39Z
dc.date.available2020-04-30T09:32:39Z
dc.date.issued2020-02-13
dc.date.updated2020-04-30T09:24:24Z
dc.description.abstractthe physical and flow properties of plant-based regular and protein-rich flours to establish relationships between powder physical and bulk handling properties as influenced by protein enrichment. A number of physical properties (bulk density, flowability, wall friction and compressibility) were assessed for 11 regular- and protein-rich flours from pseudocereals (amaranth, buckwheat, quinoa) and cereals (rice and maize). Relevant physicochemical properties such as particle size distribution, microstructure and water sorption behaviour were also studied. The protein-rich pseudocereal flours had irregular-shaped, rough surfaces with mean particle diameters ranging from 96.5 to 215 μm. The compressibility indices (42.6–51.4%) were higher for the former compared to the regular protein content powders and they displayed lesser tendency to uptake water with increasing relative humidity. Analysis of the flow behaviour showed the protein-rich flours to be more cohesive with higher wall friction angle values than the regular protein content powders. The new information obtained in this study is critical in optimising the processing, stability and applications of these value-added high-protein pseudocereal ingredient powders.en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid109973en
dc.identifier.citationAlonso-Miravalles, L., Zannini, E., Bez, J., Arendt, E. K. and O'Mahony, J. A. (2020) 'Physical and flow properties of pseudocereal-based protein-rich ingredient powders', Journal of Food Engineering, 281, 109973 (10pp). doi: 10.1016/j.jfoodeng.2020.109973en
dc.identifier.doi10.1016/j.jfoodeng.2020.109973en
dc.identifier.endpage10en
dc.identifier.issn0260-8774
dc.identifier.journaltitleJournal of Food Engineeringen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/9891
dc.identifier.volume281en
dc.language.isoenen
dc.publisherElsevier Ltd.en
dc.relation.projectinfo:eu-repo/grantAgreement/EC/H2020::RIA/635727/EU/Development of high quality food protein through sustainable production and processing/PROTEIN2FOODen
dc.rights© 2020, the Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectFlowabilityen
dc.subjectMicrostructureen
dc.subjectPowderen
dc.subjectProteinen
dc.subjectPseudocerealen
dc.subjectWater sorptionen
dc.titlePhysical and flow properties of pseudocereal-based protein-rich ingredient powdersen
dc.typeArticle (peer-reviewed)en
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