Characterization of pre-gelatinized rice and bean flour
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| Format: | Artículo científico |
| Language: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| _version_ | 1876452238608564224 |
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| author | Ana Vânia CARVALHO |
| author_facet | Ana Vânia CARVALHO |
| contents | Characterization of pre-gelatinized rice and bean flour Ana Vânia CARVALHO Priscila Zaczuk BASSINELLO Alessandro de Oliveira RIOS Tayse Ferreira FERREIRA Rosângela Nunes CARVALHO Selma Nakamoto KOAKUZU Agrociencias Oryza sativa Phaseolus vulgaris thermoplastic extrusion The objective of this study was to develop a pre-gelatinized flour using a mixture of broken rice and split beans by thermoplasticextrusion, and to evaluate the physicochemical, nutritional, and technological quality of the final product. The extrusionparameters were maintained using three heating zones with temperatures of 30 °C, 40 °C, and 70 °C; screw speed of 177 rpm;feed rate of 257 g/m, and circular matrix of 3.85 mm. The following characterization analyses were performed: physicochemical,nutritional, water absorption index (WAI), water solubility index (WSI), and paste viscosity. The pre-gelatinized rice and beanflour had an intermediate value of WAI, 7.51 g/g, and high WSI value, 24.61%. Regarding proteins, it was verified an averagecontent of 12.9% in the final product. The amino acid contents found in the pre-gelatinized flour indicate that the mixturehas the essential amino acids. It was also found that the pre-gelatinized flour supplies more than 60% of the essential aminoacids recommended for children aged one to three years old. The gelatinized flour composed of broken rice and split beansis an alternative to the use of these by-products of the manufacture process of rice and beans to obtain a product with viabletechnological characteristics and high nutritional value. 2013 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940116005 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.2 Vol.33 |
| format | Artículo científico |
| id | redalyc_395940116005 |
| institution | Redalyc |
| language | en |
| publishDate | 2013 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | Characterization of pre-gelatinized rice and bean flour Ana Vânia CARVALHO Agrociencias Oryza sativa Phaseolus vulgaris thermoplastic extrusion Characterization of pre-gelatinized rice and bean flour Ana Vânia CARVALHO Priscila Zaczuk BASSINELLO Alessandro de Oliveira RIOS Tayse Ferreira FERREIRA Rosângela Nunes CARVALHO Selma Nakamoto KOAKUZU Agrociencias Oryza sativa Phaseolus vulgaris thermoplastic extrusion The objective of this study was to develop a pre-gelatinized flour using a mixture of broken rice and split beans by thermoplasticextrusion, and to evaluate the physicochemical, nutritional, and technological quality of the final product. The extrusionparameters were maintained using three heating zones with temperatures of 30 °C, 40 °C, and 70 °C; screw speed of 177 rpm;feed rate of 257 g/m, and circular matrix of 3.85 mm. The following characterization analyses were performed: physicochemical,nutritional, water absorption index (WAI), water solubility index (WSI), and paste viscosity. The pre-gelatinized rice and beanflour had an intermediate value of WAI, 7.51 g/g, and high WSI value, 24.61%. Regarding proteins, it was verified an averagecontent of 12.9% in the final product. The amino acid contents found in the pre-gelatinized flour indicate that the mixturehas the essential amino acids. It was also found that the pre-gelatinized flour supplies more than 60% of the essential aminoacids recommended for children aged one to three years old. The gelatinized flour composed of broken rice and split beansis an alternative to the use of these by-products of the manufacture process of rice and beans to obtain a product with viabletechnological characteristics and high nutritional value. 2013 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940116005 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.2 Vol.33 |
| title | Characterization of pre-gelatinized rice and bean flour |
| topic | Agrociencias Oryza sativa Phaseolus vulgaris thermoplastic extrusion |
| url | https://www.redalyc.org/articulo.oa?id=395940116005 |