Alberto Edel León

Alberto Edel León
National University of Cordoba, Argentina | UNC · Department of Biological Science

PhD

About

142
Publications
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Publications

Publications (142)
Article
Legume pasta is a sustainable product that improves the nutritional quality of food pyramids. This study evaluates the use of alternative hydrocolloids in the production of gluten free chickpea (Cicer arietinum L.) pasta. The cooking quality and the texture of chickpea pasta made with gledis (Gleditsia triacanthos) gum and brea (Cercidium praecox)...
Article
The objective of this study was to determine the suitability of different soft‐endosperm commercial maize hybrids to obtain polenta of good technological quality. Ten commercial soft‐endosperm hybrids and two open‐pollinated varieties (quality controls) of maize were used. Grain physical characteristics were determined, and polentas from each genot...
Article
High sodium intakes represent an important risk factor for hypertension, cardiovascular diseases and kidney diseases. Even during the current COVID-19 pandemic, hypertension was related to higher mortality rate in patients with coronavirus. Thus, it is necessary to apply strategies to reduce or replace sodium content in food most widely consumed, l...
Article
Pearling process on wheat grains was evaluated as a strategy to reduce their adverse effect on whole‐wheat Bread (WWB) quality and simultaneously preserve part of the nutrients of the whole grain. The grains were pearled applying different times (25s, 125s, 225s and 250s) before milling. Characteristic, nutritional composition and rheology of the p...
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The production of gluten-free (GF) laminated dough pieces is still a challenge in food industry. This work aims to evaluate changes in GF bulk dough characteristics as affected by the addition of hydrocolloids and the process of production of laminated products. Xanthan gum (XG), hydroxypropyl methylcellulose (HPMC) and psyllium (P) were added at 2...
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La pandemia COVID-19 producida por el coronavirus SARS-CoV-2 (OMS, 2020) ha desencadenado una crisis global (Christopher et al., 2020) que trasciende largamente la dimensión sanitaria y afecta a toda la humanidad. Es claro también que no es una crisis aislada, sino que es parte de una catástrofe ambiental y civilizatoria más profunda, más duradera...
Chapter
Wheat-based products are characterized by the development of a continuous gluten network which provides the required viscoelasticity to retain the air incorporated during mixing, the gas produced during proofing, and the ovenspring during baking. These properties result in a sponge-like crumb structure. Gluten-free (GF) systems lack this viscoelast...
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Research background: Wholewheat flour is a very good source of nutritional compounds and functional ingredients for human diet. However, it causes negative effect on bread quality. Different milling techniques can be used to obtain wholewheat flour, minimizing the negative effect of both bran and germ on bread quality. The aim of this work is to s...
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Chickpea (Cicer arietinum L.) is a valuable source of protein, polyunsaturated fatty acids, polyphenols, dietary fibre, vitamins and complex carbohydrates, such as oligosaccharides with prebiotic activity. This study evaluates the use of by‐products derived from the classification of chickpea as functional ingredients in food production. The chemic...
Article
The aim of this work was to identify and quantify the bioaccesible phenolic compounds and evaluate their relationship with the antioxidant properties of three different cookies formulated with 10.5% peach pulp incorporation and 50% fat or added-sucrose reduction. Peach pulp and dietary fiber were incorporated in cookie formulation and two levels of...
Article
Yacon is a little-known, non-starchy Andean root crop recognized as a rich source of β-(2-1) fructooligosaccharides. The aim of this research is to study different drying conditions to obtain yacon flour with high color and bioactive conservation to be used as a functional ingredient. Three different types of pre-drying processing were tested: pulp...
Article
Pasta samples were made by substituting wheat flour (2.5 and 7.5%) for lyophilized raspberry, boysenberry, and redcurrant and blackcurrant. Total polyphenol content showed minimum variation during processing while anthocyanins presented high degradation. In general, the first minutes of cooking showed the major detrimental effect on antioxidant act...
Article
Studies on Argentinian soft wheat cultivars are scarce, although the flours obtained from these wheats are the most suitable for cookie making. This work studies the behavior of the flours obtained from 44 adapted soft wheat lines harvested in two consecutive years for cookie making, focusing on starch properties. Starch granule size distribution,...
Article
Background and objectives The objective of this research was to study the effect on technological quality and acceptability of adding dry berries to pasta. Raspberry (RB), boysenberry (BB), blackcurrant (BC), and redcurrant (RC) were dehydrated by freeze‐dried (FD) and air‐dried (D) methods and added to pasta at 2.5% and 7.5%. Findings Freeze‐drie...
Article
Wheat germ shows the highest nutritional value of the kernel. It is highly susceptible to rancidity due to high content of unsaturated fat and presence of oxidative and hydrolytic enzymes. In order to improve its shelf life, it is necessary to inactivate these enzymes by a thermal process. In this work the functional properties and some characteris...
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Kañawa ( Chenopodium pallidicaule Aellen) is an Andean crop harvested in Bolivia and Perú. Because of the characteristics and properties of kañawa seed, its flour can be used to replace partially wheat flour in pasta to increase its nutritional value. The objective of this study was to investigate the production of fiber- and protein-enriched pasta...
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Background The development of new products with an additional focus on nutrition, beyond technological quality, is fundamental to improve the celiac diet quality. Nutritional attributes of white and brown sorghum gluten‐free pasta developed in a previous work were analyzed. The extent and kinetics of starch in vitro digestion, estimated glycemic in...
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Currently, there is a general awareness of the need of having affordable and tasty gluten-free food. However, the food market does not offer baked products of laminated conformation. The aim of this work was to study the effect of enzymes on the technological quality of gluten-free laminated baked product and dough properties. Cyclodextrinase—CGT a...
Article
In the present work it was analyzed the water mobility by characterizing the thermo-gravimetric analysis of the cookie dough with the incorporation of dietary fibers. The fibers analyzed were: inulin (IN), oat fiber (OF), high amylose maize starch (RSII) and phosphate distarch-phosphate (RSIV). Four tests were performed: thermo-gravimetric analysis...
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This study aimed to analyse the effect of large variations in fat and sucrose contents of biscuit formulation on dough rheology, biscuit quality and proton mobility. Control dough (full fat and sucrose) and 25 and 50% fat and sucrose-reduced doughs were elaborated. Rheological properties of dough were determined. Dough cooking behaviour and biscuit...
Article
BACKGROUND Omega‐3 and omega‐6 fatty acids‐rich oils suffer oxidation reactions that alter their chemical and organoleptic quality. However, microencapsulation can be a powerful tool for its protection against ambient conditions. The addition of microencapsulated chia oil as an ingredient in bread preparation and its effect on the technological and...
Article
The aim of the present research was to study the effect of convective drying on color, bioactive compounds and antioxidant activity of berry fruits and to chemically characterize the polyphenolic composition of raspberry, boysenberry, redcurrants and blackcurrants fruit. Drying berries at 65 ºC provoked the best conservations of color, particularly...
Article
The aim of this work was to assess the effect of ingredients and emulsifiers on the physical and textural attributes of gluten-free laminated dough pieces and products. Gluten-free flours (soy, rice and cassava), different water levels (76, 68 and 60%), fat samples and emulsifiers (sodium stearoyl lactylate - SSL and diacetyl tartaric acid ester of...
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La semilla de quinoa (Chenopodium quinoa Willd) se caracteriza por presentar una composición balanceada; es rica en proteínas, fibra, vitaminas, minerales y antioxidantes, por lo que puede ser incorporada en la formulación de barras de cereal a fin de incrementar el valor nutricional de la alimentación diaria. El objetivo de este trabajo fue estudi...
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Nannochloropsis is a microalga characterised by having high amounts of eicosapentaenoic acid (EPA), a fatty acid known for its health benefits. The aim of this study was to elaborate dry pasta with a significant contribution of EPA using Nannochloropsis sp., without affecting the quality product and with good consumer acceptance. Technological qual...
Article
The study of starch digestion in cereal-based products is essential since the extent and rate of hydrolysis affects the glycemic index associated with several food-related diseases. Besides, a unique matrix is usually studied and many variations of in vitro techniques (e.g. enzymes, pH, food:enzymes ratio) are selected, then comparison of results b...
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The aim of this study was to establish relationships between structural fat properties and sensory, physical and textural attributes of yeast-leavened laminated salty products. Refined bovine fat (MG1) and shortening (MG2), with a solid fat content (SFC) higher than 20% at temperature range of 15–35 °C were more viscous and less sensitive to temper...
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p>Triticales (x Triticosecale Wittmack) y tricepiros (x Triticosecale Witt. X x Agrotricum A. Camus) se mejoran con la finalidad de obtener cultivares de doble propósito (forraje y grano). Para su utilización en consumo humano, la calidad de las harinas de triticales es frecuentemente evaluada midiendo el diámetro y factor de expansión de las galle...
Article
One of the methods of improving the nutritional profile of baked-goods is the incorporation of dietary fibre (DF) to the formulation. However, DF retains more water than wheat flour which, affects dough rheological properties and thus the final product quality. Flour is the main ingredient in biscuits and contributes to the baked texture and shape...
Article
One of the methods of improving the nutritional profile of baked-goods is the incorporation of dietary fibre (DF) to the formulation. However, DF retains more water than wheat flour, which affects dough rheological properties and thus the final product quality. Flour is the main ingredient in biscuits and contributes to the baked texture and shape...
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Triticales (x Triticosecale Wittmack) and Tricepiros (x Triticosecale Witt. X x Agrotricum A. Camus) are improved in order to obtain dual-purpose cultivars (forage and grain). In order to use them for human consumption the quality of triticale flour is frequently evaluated by measuring the diameter and spread factor of cookies. These indicators are...
Article
Quinoa seed (Chenopodium quinoa Willd) is characterized by a balanced composition, rich in proteins, fiber, vitamins, minerals and antioxidants; so, it can be incorporated into the formulation of cereal bars in order to increase the nutritional value of the daily diet. Therefore, the objective of this work was to study the effect of quinoa seed inc...
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p>La enfermedad celíaca es una enteropatía crónica del intestino delgado inmunomediada y promovida por la exposición a una dieta con gluten en individuos genéticamente predispuestos. La interacción de factores genéticos y ambientales provoca la pérdida de tolerancia a ciertas proteínas presentes en algunos cereales. Recientemente se estableció una...
Article
The objective of this work was to investigate the contribution of α-amylase and amyloglucosidase to dough fermentation process and bread quality, as an alternative to reduce the negative effects caused by high damaged starch in flour. The dough properties during the proofing process were modified by higher damaged starch content. Higher damaged sta...
Article
The objective of the present investigation was to examine the relationships between agronomical behavior and grain quality along ten cycles of a recurrent selection program performed under rainfed condition. Twenty-four lines, four for each one of the 0, 2, 4, 6, 8 and 10 cycles of recurrent selection, were evaluated for two consecutive years (2011...
Article
Background: This study forms part of a broader project aimed at understanding the role of fibers from different sources in high-fat high-sugar biscuits and at selecting the best fibers for biscuit quality. The main purpose of this work was to understand the rheological-and structural- properties involved in fiber-enriched biscuit dough. High-amylo...
Chapter
Cañahua (Chenopodium pallidicaule) is a remarkably nutritious grain of the high Andes area that is cultivated in small plots in Bolivia, Ecuador, and Peru and grows well at altitudes of up to 4400 m in the extreme highland environment where wheat, rye, nor corn can grow and where even quinoa cannot yield well at the altitudes where cañahua grows. T...
Chapter
Pasta is a traditional food with high consumer acceptance, characterized by its convenience, palatability, and nutritional quality. While the preferred ingredient to make pasta is durum wheat semolina (Triticum durum Desf.), this cereal grows under a relatively narrow range of climatic conditions, which makes it expensive, with low supply and avail...
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To improve the nutritional and functional properties of pasta, bread wheat flour was substituted with wholemeal flour from Amaranthus mantegazzianus (WMAF) at 15, 30, 40 and 50% w/w. Proteins, dietary fibre, glycemic index (GI) and carbohydrate and protein digestibility were determined in the resulting pasta. Squalene content was also measured, in...
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Celiac disease is an immunomodulated chronic enteropathy triggered by gluten ingestion in genetically susceptible patients. The interaction between genetic and environmental factors leads to an intolerance toward some proteins present in certain cereals. Recently, the worldwide prevalence of this disease has been estimated in 1%, with an important...
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The objectives of this work were to investigate the nutritional and physicochemical characteristics as well as the functional properties of quinoa protein isolates (QPI) from different varieties, and to determine their potential use of such protein isolates in food products. Proteins were isolated by isoelectric precipitation at pH 5 from quinoa fl...
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The eff ect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no fl our quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among fl our characteristics, laminated dough pieces...
Article
During wheat milling, the starch granules can experience mechanical-damage, producing damaged-starch. High levels of damaged-starch modify the physicochemical properties of wheat-flour, negatively affecting the dough behavior as well as the flour quality and cookie and bread making quality. The aim of this work was to evaluate the effect of the α-a...
Article
Dry pasta is a traditional cereal-based food product that is becoming increasingly popular worldwide because of its convenience, palatability, and nutritional quality. A low glycemic index characterizes pasta and is attributed to the successive changes in structure and the interactions between the two major components: starch and proteins. The low...
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Vegetable derivatives like peanut protein concentrates constitute an alternative for incorporation in starch-based systems. In order to assess the capacity of peanut protein concentrate (PPC) to be incorporated in starch systems, the thermo-mechanical behavior of pastes made with starches from different botanical sources (between 4.6 and 6 % w/w of...
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The effect of maize resistant starch (MRS) and transglutaminase (TG) on rheological and thermal properties of pan bread dough was studied. The MRS was added as an alternative to increase the fiber ingestion while TG supplies the gluten dilution, catalyzing protein bonds. A second order central composite design (22) with three central and four star...
Article
The effect of fiber addition on the distribution and mobility of protons in biscuits is studied by using low resolution time domain nuclear magnetic resonance (TD-NMR). The proportion of flour is reduced in order to incorporate inulin and oat fiber. NMR temperature dependent experiments are carried out in order to gain insight on the processes occu...
Article
The effect of mechanical damage on wheat starch granules surface, at a microstructural level, was investigated by scanning electron microscopy (SEM), environmental scanning electron microscopy (ESEM), atomic force microscopy (AFM), and image textural analysis. The SEM and ESEM images of the native sample showed that the starch granules had smooth,...
Article
The objective of this work was to study the physico-chemical and functional properties of starch isolated from different quinoa varieties and kañiwa ecotypes regarding their possible uses in cereals-derived food. Four ecotypes of kañiwa and three varieties of quinoa were analyzed. Starch isolation from quinoa and kañiwa flour was carried out by com...
Article
Triticale protein films were prepared and the influence of glycerol and sorbitol on their functional properties was investigated. At equal plasticizer concentration glycerol-plasticized triticale films had higher moisture content at a given relative humidity than did sorbitol films. Films plasticized with sorbitol exhibited higher solubility than g...
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The technological and sensory quality of pasta made from bread wheat flour substituted with wholemeal amaranth flour (Amaranthus mantegazzianus) at four levels, 15, 30, 40 and 50% w/w was investigated. The quality of the resulted pasta was compared to that of control pasta made from bread wheat flour. The flours were analyzed for chemical compositi...
Article
The influence of damaged starch content on particle size distribution and rheological properties of unheated starch suspensions and pasting properties were investigated. Four samples containing different amounts of damaged starch were studied. Particle size distribution curves shifted toward higher diameters, and a greater overlap of both populatio...
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Antimicrobial triticale protein films were prepared by incorporating oregano essential oil (OEO). The effect of different concentrations of OEO on antimicrobial activity and on mechanical and barrier properties of films plasticized with glycerol was evaluated and compared with control films (without antimicrobial agent). The addition of OEO did not...
Article
The objective of this work was to study the effects of the combination of resistant starch type II (RSII), resistant starch type IV (RSIV) and oat bran (OB) on technological and nutritional properties of pasta, applying response surface analysis. Cooking properties were improved by combining RSII and RSIV in pasta formulation, while OB addition neg...
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Se evaluaron las propiedades físico-químicas y calidad galletitera de distintas fracciones de harina de trigo pan obtenidas por molienda industrial, y se compararon con una harina de trigo pan obtenida por molienda experimental. Se determinó que los procedimientos de molienda incidieron sobre el contenido de almidón dañado y el porcentaje de ceniza...
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El objetivo de este trabajo fue estudiar y evaluar la capacidad de diferentes parámetros para predecir la calidad de las harinas de trigo, analizando las relaciones existentes entre éstos y el índice de calidad industrial (ICI). Se utilizaron siete muestras de harina de trigo provistas por la CEI Barrow. Se determinaron parámetros relacionados con...
Article
Soy ingredients have been used to improve the nutritional profile of foods because of their high proportion of good quality proteins. The addition of soy ingredients (such as enzyme-active full-fat, heat-treated full-fat and enzyme-active defatted soy flours and commercially isolated soy proteins) to traditional foods can improve their protein qual...
Article
The effects of resistant starch on human metabolism are considered to be beneficial because they decrease postprandial glycaemia following ingestion of starch‐rich foods. Using type II and IV resistant starches, we found a direct competitive inhibitory effect on porcine pancreatic α‐amylase action above 0.25 g/100 g affecting catalytic efficiency w...
Article
The influence of damaged starch (DS) on gelatinization and retrogradation wheat starch properties was investigated. Samples with different content of DS were obtained and evaluated. DSC was used for monitoring the changes in thermal behavior of the starch samples at different water amounts. Starch thermal transitions were affected simultaneously by...
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Although durum wheat is the cereal of choice for pasta production, in many areas of Argentina pasta is made from bread wheat, since durum wheat is cultivated only in a small region of the country. The purpose of this work was to determine the influence of different bread flours on the colour of laminated fresh pasta. Triticale flour was also studie...
Article
The objective of this work was to assess the effect of emulsifiers, hydrocolloids and enzymes on gluten-free dough rheology and thermal properties and bread quality, while relating dough properties parameters to bread technological quality. Breads were based on rice flour, cassava starch and full-fat active soy flour, with 65% or 75% (flour-starch...
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The aim of this work was to study the influence of enzyme active and inactive soy flours on the properties of cassava and corn starches. Four starch/soy flour composites were evaluated: cassava/active soy flour (Cas/AS), cassava/inactive soy flour (Cas/IS), corn/active soy flour (Corn/AS) and corn/inactive soy flour (Corn/IS). Starch gelatinization...
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The physicochemical properties and quality of four fractions of wheat flour produced in an industrial mill and compared with wheat flour obtained by experimental milling were evaluated. The milling process modified damaged starch and ash content of the flours. An increase in the damaged starch content and a decrease in the ash content were observed...