Physical and functional evaluation of extruded flours obtained from different rice genotypes
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2014-08
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Resumo
The transformation of broken grains into native flours modified by extrusion is an alternative to add value to these co-products
from the paddy rice processing. This study aimed to analyze the process of extrusion cooking on the physical and functional characteristics
of extruded flours obtained from different rice genotypes (IRGA-417, BRS-Primavera and CNA-8502). The experimental design was
completely randomized (3x2 factorial) with four original replicates and analysis of variance to assess particle size, instrumental color
parameters (L*, a* and b*), water absorption index (WAI), milk absorption index (MAI), oil absorption index (OAI), water solubility
index (WSI) and milk solubility index (MSI) of rice flour. The extrusion process promoted changes in all physical and functional
properties of rice flour, but only WSI and color parameters were influenced by genotype and by the industrial processing. Rice flours
become darker, tending to a more reddish and yellow coloration after extrusion. Native and extruded rice flours of genotypes IRGA-417,
BRS-Primavera and extruded rice flour of genotype CNA-8502 showed finer particles, while native flour of genotype CNA-8502 showed
coarser particles. The extruded flours of IRGA-417 genotype obtained higher expansion and luminosity, and lower values of chroma
a*, chroma b* and water solubility, while the BRS-Primavera higher values of chroma a* and b*, and lower luminosity and expansion,
and CAN-8502 higher water solubility and lower expansion and value of chroma a*. The extrusion process led to flours with high water
and milk absorption and solubility, low oil absorption and with potential for application in instant products, regardless of genotype.
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Orysa sativa L., Solubility in water, Co-products, Electron microscopy, Color, Orysa sativa L., Co-produtos, Solubilidade em água, Microscopia eletrônica, Cor
Citação
BECKER, Fernanda Salamoni; EIFERT, Fernanda Salamoni; SOARES JÚNIOR, Manoel Soares; TAVARES, July-Ana Souza; CARVALHO, Ana Vânia. Physical and functional evaluation of extruded flours obtained from different rice genotypes. Ciência e Agrotecnologia, Lavras, v. 38, n. 4, p. 367-374, Jul./Aug. 2014.