Use este identificador para citar ou linkar para este item: http://repositorio.bc.ufg.br/handle/ri/17486
Tipo do documento: Artigo
Título: Development and characterization of extruded broken rice and lupine (Lupinus albus)
Autor: Oliveira, Cíntia Tarabal
Gutierrez, Érika Maria Roel
Caliari, Márcio
Monteiro, Márcia Regina Pereira
Labanca, Renata Adriana
Carreira, Raquel Linhares
Abstract: Mixtures of cereals and legumes result in products with higher content of high biological value proteins. The thermoplastic extrusion promotes the transformation of chemical, physical and nutritional characteristics of the food such as starch gelatinization and promotes the inactivation of anti-nutritional compounds and enzymes. This study aimed to develop products extruded using broken rice and lupine and to evaluate the physical and chemical characteristics of those products. The expansion index (EI), water solubility (WSI), water absorption (WAI), texture and color were determined for the extruded rice, and Scanning Electron Microscopy (SEM) of the extruded rice was also performed. As the rice concentration in the mixture increased, the EI, WSI and WAI values as well as the a* color parameter were increased too, and the brightness was reduced. An increase in the levels of essential amino acids with the addition of lupine grain to the extrudates was observed. SEM analysis identified intact loose starch granules or pellets in the raw materials, and the extruded samples showed a compact and amorphous shape without apparent starch granules. Due to the structural changes and reduced expansion rate of the extruded mixture prepared with lupine and rice grits, use of the extruded mixtures as snacks would not be suitable. However, these mixtures could be used in pre-gelatinized flour to formulate various products to increase the protein level.
Palavras-chave: Technological white rice
White lupine
Thermoplastic extrusion
Starch
País: China
Unidade acadêmica: Escola de Agronomia e de Engenharia de Alimentos - EA (RG)
Citação: OLIVEIRA, Cíntia Tarabal et al. Development and characterization of extruded broken rice and lupine (Lupinus albus). American Journal of Plant Sciences, Whuan, v. 6, n. 12, p. 1928-1936, Aug. 2015.
Tipo de acesso: Acesso Aberto
Identificador do documento: 10.4236/ajps.2015.612194
Identificador do documento: 10.4236/ajps.2015.612194
URI: http://repositorio.bc.ufg.br/handle/ri/17486
Data de publicação: Ago-2015
Aparece nas coleções:EA - Artigos publicados em periódicos

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