Extrusion conditions and Amylose content affect physicochemical properties of extrudates obtained from brown rice grains
| Autor: | Javier Vioque Peña, Silvina R. Drago, R. Torres, Dardo Mario De Greef, Elena Pastor Cavada, Rolando J. González |
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| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: |
Absorption of water
Otras Ingenierías y Tecnologías Article Subject Plastics extrusion lcsh:TX341-641 INGENIERÍAS Y TECNOLOGÍAS EXTRUSION Alimentos y Bebidas chemistry.chemical_compound Amylose Food science Water content purl.org/becyt/ford/2.11 [https] lcsh:TP368-456 Bran business.industry Specific mechanical energy Biotechnology WHOLE GRAIN lcsh:Food processing and manufacture AMYLOSE CONTENT chemistry purl.org/becyt/ford/2 [https] BROWN RICE Extrusion Brown rice business lcsh:Nutrition. Foods and food supply Research Article Food Science |
| Zdroj: | CONICET Digital (CONICET) Consejo Nacional de Investigaciones Científicas y Técnicas instacron:CONICET International Journal of Food Science International Journal of Food Science, Vol 2013 (2013) |
| Popis: | The utilization of whole grains in food formulations is nowadays recommended. Extrusion cooking allows obtaining precooked cereal products and a wide range of ready-to-eat foods. Two rice varieties having different amylose content (Fortuna 16% and Paso 144, 27%) were extruded using a Brabender single screw extruder. Factorial experimental design was used to study the effects of extrusion temperature (160, 175, and 190∘ C) and grits moisture content (14%, 16.5%, and 19%) on extrudate properties. Specific mechanical energy consumption (SMEC), radial expansion (), specific volume (SV), water absorption (WA), and solubility () were determined on each extrudate sample. In general, Fortuna variety showed higher values of SMEC and (703–409 versus 637–407 J/g; 33.0–21.0 versus 20.1–11.0%, resp.) than those of Paso 144; on the contrary SV (8.64–3.47 versus 8.27–4.53 mL/g) and WA tended to be lower (7.7–5.1 versus 8.4–6.6 mL/g). Both varieties showed similar values of expansion rate (3.60–2.18). Physical characteristics depended on extrusion conditions and rice variety used. The degree of cooking reached by Paso rice samples was lower than that obtained for Fortuna. It is suggested that the presence of germ and bran interfered with the cooking process, decreasing friction level and broadening residence time distribution. Fil: González, Rolando José. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina Fil: Pastor Cavada, Elena. Instituto de la Grasa; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Vioque Peña, Javier. Instituto de la Grasa; Argentina Fil: Torres, Roberto Luis. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina Fil: De Greef, Dardo Mario. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina Fil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina |
| Databáze: | OpenAIRE |
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