Qualidade de farinhas pré-gelatinizadas e macarrões formulados com arroz (Oryza sativa L.) e linhaça (Linum usitatissimun L.)
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2011-07-05
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Universidade Federal de Goiás
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The aim of this work was to determine the condition best suited for extrusion production of a meal pre-gelatinized rice and defatted flaxseed (80:20) for the formulation of gluten-free pasta. Was prepared a mixture design with different blends of flour pre-cooked rice and flaxseed, rice flour and defatted flax flour and cooking characteristics (optimum cooking time, increase in mass, cooking losses) and texture profile (firmness and stickiness) were analyzed by means of triangular diagrams mixing. It was observed that the addition of 20 g flaxseed flour 80 g rice flour increased (p> 0.05) values of ash, proteins, lipids, total dietary fiber, soluble and insoluble and decreased total energy and carbohydrate in relation to rice flour. There was an increase in solubility index and water absorption and oil absorption capacity after extrusion. The highest values of solubility index [21.36 g (100 g) -1] and water absorption [10.23 g of gel (g dry mass) -1] and lower oil absorption capacity [2.18 g of gel (g dry mass) -1] were found in higher humidity and lower extrusion temperatures studied. The color parameters were also affected by process conditions, making the darker flour (decrease of L *), with a tendency to various shades of red and yellow (increased a * and b *). The rice flour, flax and mixed rice and raw linseed differed (p <0.05) compared to the pasta characteristics. The addition of flaxseed meal decreased the peak viscosity, final viscosity and the tendency to retrogradation of rice – flaxseed blend compared with rice flour. The pre-gelatinized flours showed an increase in viscosity at cold and viscosity breakdown, while there was a decrease in peak viscosity, final viscosity and tendency to retrograde compared to rice – flaxseed blend, rice and flaxseed flour, indicating that the process extrusion affects the characteristics of the pre-gelatinized flour. The ideal condition for the production of pre-gelatinized flour for pasta production is at a temperature of 111.3 ° C and humidity in 18.8 g (100 g) -1. All experimental formulations of pasta are within the limits of quality for mass increase and loss of solids. Quality parameters of cooking, it was observed that the pasta is more desirable one with intermediate levels of pre-gelatinized flour [43 g (100 g) -1], rice [47 g (100 g) -1], and linseed [10 g (100 g) -1], which may be characterized as food source of fiber. The results show the possibility of using rice-flaxseed blend, making this product a good quality food, the nutritional point of view, the protein value and the incorporation of dietary fiber. The changes in pre-gelatinized flour indicate that the extrusion process can be used in mixtures of rice and flaxseed in order to make feasible its use in the food industry by providing functional changes that are interesting from a technological standpoint.
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MOURA, C. M. A. Qualidade de farinhas pré-gelatinizadas e macarrões formulados com arroz (Oryza sativa L.) e linhaça (Linum usitatissimun L.). 2011. 176 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2011.