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Effect of drying temperatures on chemical and morphological properties of acorn flours
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Orientador(es)
Resumo(s)
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
Descrição
Palavras-chave
acorn Quercus suber Quercus rotundifolia chemical properties drying morphology
Contexto Educativo
Citação
"International Journal of Food Science & Technology". ISSN 0950-5423. 44 (2009) 1729-1736
Editora
Institute of Food Science and Technology