Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments
| Autor: | Pau Talens, Silvina R. Drago, Nuria Martínez-Navarrete, Rolando J. González, Micaela Albarracín |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
Absorption of water
Chemical Phenomena Otras Ingenierías y Tecnologías TECNOLOGIA DE ALIMENTOS Food Handling General Chemical Engineering Flour Mineralogy Germination INGENIERÍAS Y TECNOLOGÍAS Industrial and Manufacturing Engineering Alimentos y Bebidas Crystallinity 0404 agricultural biotechnology Adsorption Whole rice Glass transition temperature Cooking Whole Grains Extrusion cooking Aqueous solution Moisture Viscosity Chemistry Adsorption isotherms Temperature Oryza Starch 04 agricultural and veterinary sciences 040401 food science Equilibrium moisture content Solubility Soaking Glass transition Food Science Nuclear chemistry |
| Zdroj: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia instname |
| ISSN: | 1532-1738 1082-0132 |
| Popis: | [EN] Physicochemical properties and structural characteristics of whole rice flours with different treatments (soaking, germination and extrusion cooking) were studied. Water solubility, water absorption, crystallinity, adsorption isotherms (BET and GAB models), and glass transition temperature of the samples were determined. Water solubility and water absorption were enhanced by extrusion cooking process (3.17 4.98 vs. 24.1 53.76 g/100 g and 2.77 3.05 vs. 4.46 7.04 ml/g, respectively), but crystallinity was decreased (30 33 vs. 4 16%). Adsorption isotherms showed that extruded samples exhibited higher equilibrium moisture content as compared with their corresponding non-extruded samples (5.0 19.2 vs. 4.0 16.1 g water/g solids). There were no changes in glass transition temperature values in the studied moisture range (3.8 16 g/100 g). These results allow the correct use of whole rice flours with different treatments in foods and also contributed to the knowledge of stabilization of the products The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This work was partially financed by ANPCYT (PICT 1105) and ERASMUS MUNDUS ACTION 2 ARCOIRIS Fellowship. |
| Databáze: | OpenAIRE |
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