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dc.contributor.author
Albarracín, Micaela
dc.contributor.author
Talens, Pau
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Martinez Navarrete, Nuria
dc.contributor.author
Gonzalez, Rolando Jose
dc.contributor.author
Drago, Silvina Rosa
dc.date.available
2018-05-09T20:30:28Z
dc.date.issued
2015-08
dc.identifier.citation
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
dc.identifier.issn
1082-0132
dc.identifier.uri
http://hdl.handle.net/11336/44692
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Sage Publications Ltd
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Whole Rice
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Soaking
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Germination
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Extrusion Cooking
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Adsorption Isotherms
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Glass Transition Temperature
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-05-04T21:43:30Z
dc.journal.volume
22
dc.journal.number
4
dc.journal.pagination
332-342
dc.journal.pais
Estados Unidos
dc.description.fil
Fil: Albarracín, Micaela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
dc.description.fil
Fil: Talens, Pau. Universidad Politécnica de Valencia; España
dc.description.fil
Fil: Martinez Navarrete, Nuria. Universidad Politécnica de Valencia; España
dc.description.fil
Fil: Gonzalez, Rolando Jose. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.description.fil
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
dc.journal.title
Food Science and Technology International
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1177/1082013215600078
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://journals.sagepub.com/doi/10.1177/1082013215600078
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