Artículo
Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments
Albarracín, Micaela
; Talens, Pau; Martinez Navarrete, Nuria; Gonzalez, Rolando Jose; Drago, Silvina Rosa
![Icon](/themes/CONICETDigital/images/conicet.png)
![Icon](/themes/CONICETDigital/images/conicet.png)
Fecha de publicación:
08/2015
Editorial:
Sage Publications Ltd
Revista:
Food Science and Technology International
ISSN:
1082-0132
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
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.
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Articulos(CCT - SANTA FE)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SANTA FE
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SANTA FE
Citación
Albarracín, Micaela; Talens, Pau; Martinez Navarrete, Nuria; Gonzalez, Rolando Jose; Drago, Silvina Rosa; Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments; Sage Publications Ltd; Food Science and Technology International; 22; 4; 8-2015; 332-342
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