Development and characterization of extruded broken rice and lupine (Lupinus albus)
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Data
2015-08
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Resumo
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.
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Palavras-chave
Technological white rice, White lupine, Thermoplastic extrusion, Starch
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.