Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice Grains
Joint Authors
De Greef, Dardo Mario
Pastor Cavada, Elena
Vioque Peña, Javier
González, Rolando José
Drago, Silvina Rosa
Torres, Roberto Luis
Source
International Journal of Food Science
Issue
Vol. 2013, Issue 2013 (31 Dec. 2013), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2013-05-23
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Engineering Sciences and Information Technology
Abstract EN
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 (E), specific volume (SV), water absorption (WA), and solubility (S) were determined on each extrudate sample.
In general, Fortuna variety showed higher values of SMEC and S (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.
American Psychological Association (APA)
González, Rolando José& Pastor Cavada, Elena& Vioque Peña, Javier& Torres, Roberto Luis& De Greef, Dardo Mario& Drago, Silvina Rosa. 2013. Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice Grains. International Journal of Food Science،Vol. 2013, no. 2013, pp.1-8.
https://search.emarefa.net/detail/BIM-482740
Modern Language Association (MLA)
González, Rolando José…[et al.]. Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice Grains. International Journal of Food Science No. 2013 (2013), pp.1-8.
https://search.emarefa.net/detail/BIM-482740
American Medical Association (AMA)
González, Rolando José& Pastor Cavada, Elena& Vioque Peña, Javier& Torres, Roberto Luis& De Greef, Dardo Mario& Drago, Silvina Rosa. Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice Grains. International Journal of Food Science. 2013. Vol. 2013, no. 2013, pp.1-8.
https://search.emarefa.net/detail/BIM-482740
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-482740