Cacay seed cake flour (Caryodendron orinocense Karst), physical, functional, rheological and structural properties

Cacay seed cake flour (Caryodendron orinocense Karst), physical, functional, rheological and structural properties

In the Orinoco and Amazon regions, a nut from a tree called cacay is cultivated, from which oil and cacay seed cake flour (CF) with promising industrial properties are obtained. The CF composition and flow type of aqueous suspensions of CF were analyzed before and after the pasting test. Also, physi...

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Bibliographic Details
Main Authors: Celis-Carmona Daniel Deciderio, Alonso-Gómez Leonardo Alexis, Agudelo-Laverde Lina Marcela, Roa-Acosta Diego Fernando, Nieto-Calvache Jhon Edinson
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Future Foods
Subjects:
Nutritional composition
Rheology
Hydration properties
Infrared spectroscopy
Color analysis
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833524000984

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http://www.sciencedirect.com/science/article/pii/S2666833524000984

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