Artículo
Hydrothermal treatment of rough rice: effect of processing conditions on product attributes
Fecha de publicación:
09/2015
Editorial:
Springer
Revista:
Journal Of Food Science And Technology-mysore
ISSN:
0022-1155
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
A method involving hydration, tempering and heating steps is presented to process rough rice as alternative to traditional parboiling with pressure steam. The effects of temperature (66–84 °C), tempering time (60–420 min) and heating time (30–180 min) on gelatinization degree and milling yield were analyzed by response surface method (RSM). A maximum value of gelatinization degree (37.0 %) and milling yield of 67.7 % were reached with a process temperature of 84 °C using tempering and heating times of 178 and 104 min respectively. A slight reduction of crystallinity (14 %) and a significant improvement of nutritional value with increments of 150 and 60 % in riboflavin and calcium contents were obtained in comparison with control (untreated rice). Hardness and adhesiveness of processed rice were intermediate between those of control and completely gelatinized rice. The proposed method, with lower temperature requirements than traditional parboiling, is presented to obtain an alternative product, expanding consumer choices.
Palabras clave:
Gelatinization
,
Crystallinity
,
Texture
,
Thermal Properties
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(OCA CIUDAD UNIVERSITARIA)
Articulos de OFICINA DE COORDINACION ADMINISTRATIVA CIUDAD UNIVERSITARIA
Articulos de OFICINA DE COORDINACION ADMINISTRATIVA CIUDAD UNIVERSITARIA
Articulos(OCA PQUE. CENTENARIO)
Articulos de OFICINA DE COORDINACION ADMINISTRATIVA PQUE. CENTENARIO
Articulos de OFICINA DE COORDINACION ADMINISTRATIVA PQUE. CENTENARIO
Citación
Bello, Marcelo O.; Loubes, María Ana; Aguerre, Roberto Jorge; Tolaba, Marcela Patricia; Hydrothermal treatment of rough rice: effect of processing conditions on product attributes; Springer; Journal Of Food Science And Technology-mysore; 52; 8; 9-2015; 5156-5163
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