Bibliographic citations
Ruiz, A., (2024). Efecto del tostado y temperatura de almacenamiento en la monocapa de harina de haba (Vicia faba) mediante los modelos GAB y BET [Universidad Nacional de Trujillo]. https://hdl.handle.net/20.500.14414/22700
Ruiz, A., Efecto del tostado y temperatura de almacenamiento en la monocapa de harina de haba (Vicia faba) mediante los modelos GAB y BET []. PE: Universidad Nacional de Trujillo; 2024. https://hdl.handle.net/20.500.14414/22700
@misc{renati/1048782,
title = "Efecto del tostado y temperatura de almacenamiento en la monocapa de harina de haba (Vicia faba) mediante los modelos GAB y BET",
author = "Ruiz Carranza, Alexandra Jeniffer",
publisher = "Universidad Nacional de Trujillo",
year = "2024"
}
ABSTRACT Legumes are an important part of a healthy and balanced diet, as they provide a wide range of essential nutrients and health benefits. In this sense, this research was carried out with the objective of evaluating the effect of roasting and storage temperature on the value of the monolayer of faba bean flour (Vicia faba) minor variety using the GAB (Guggenheim-Anderson-de Boer) and BET (Brunauer–Emmett–Teller). For this, two types of flour were obtained, one from unroasted beans (HsT) and another from toasted beans (HcT) at 162.5 ± 2.5 °C for 10 minutes. The flours were subjected to water activities between 0.1 and 0.9 at temperatures of 20 and 40 °C. The isotherms in HsT and HcT showed type II behavior in the Brunauer classification. Furthermore, the data fit the GAB model better (EMR < 10%, R2~1). Temperature, for its part, had a significant effect (p < 0.05) in the monolayer of the two flours, with values of 0.157 and 0.140 g H2O/g d.b. at 20 and 40 °C, respectively for HsT flour and 0.102 and 0.092 g H2O/g d.b. at the same temperatures, respectively for HcT. Unroasted bean flour was the one that presented the highest monolayer values regardless of temperature.
This item is licensed under a Creative Commons License