Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Physicochemical characterization of mesquite flours
S. Sandoval Torres, L. Reyes López, L. Méndez Lagunas, J. Rodríguez Ramírez, G. Barriada Bernal

Last modified: 02-01-2019


Ethnic foods are healthy products interesting for the new societies. Mesquite flour offers another option for making gluten-free recipes as part of a diet for people with celiac disease. The physicochemical properties of mesquite flours (Prosopis laevigata) were characterized. The mesquite pods were dried at 60°C, 15% RH and 2 m/s airflow; then a grinding and sieving process were applied. The nutritional composition and the sorption isotherms were obtained at 30, 35, 40 and 45°C  for  water activities of 0.07-0.9. The particle-size distribution, morphology and thermal stability of the flours were determined by different methods.

Keywords: Mesquite Flours; drying; isotherms; chemical properties; morphology

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