Mudanças químicas e viscoamilográfi cas em farinhas de diferentes genótipos de arroz submetidas à extrusão
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Data
2013-10
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Resumo
The large amount of broken grains resulted from rice
processing and its low commercial value have led industries to
fi nd alternatives to add value to this by product. The objective of
this study was to evaluate the chemical and viscolamylographic properties changes in rice fl our made from broken grains of
genotypes IRGA 417, BRS Primavera and CNA 8502, subject to the
extrusion process. It was used a randomized experimental design,
type 3x2 factorial with four replications, and variance analysis
to evaluate the data obtained for this. The fl ours of different
genotypes differed on the nutritional value and technology. Native
fl our of CNA 8502 had a higher lipid content (0.45g 100g-1) and
protein (10.23g 100g-1). In a general way, the fl our of Irga 417
showed higher levels of ash (0.39g 100g-1) and amylose (26.44g
100g-1). Extrusion decreased the levels of moisture and lipids,
increased the amylose content, didn’t affect the ash and protein
contents and reduced the viscosity peak, fi nal viscosity, breakdown
viscosity and retrogradation tendency, but the magnitude of the
response depended of the defi ning features inherent genotypes. The
extruded fl ours have potential for use in instant products or as an
ingredient for food products in which lower viscosities are required
when served hot or cold, supporting the agitation and retrograde
least when they are cooled.
Descrição
Palavras-chave
Grãos quebrados, Subproduto, Oryza sativa L., Broken grains, By product, Oryza sativa L.
Citação
BECKER, Fernanda Salamoni; EIFERT, Eduardo da Costa; SOARES JÚNIOR, Manoel Soares; TAVARES, July Ana Souza; CARVALHO, Ana Vânia. Mudanças químicas e viscoamilográficas em farinhas de diferentes genótipos de arroz submetidas à extrusão. Ciência Rural, Santa Maria, v. 43, n. 10, p. 1911-1917, out. 2013.