Characterization of pre-gelatinized rice and bean flour
2013
Carvalho, Ana Vânia(Embrapa Eastern Amazon Research Center Food Processing Laboratory) | Bassinello, Priscila Zaczuk(Embrapa Rice and Beans Research Center Food Technology Laboratory) | Rios, Alessandro de Oliveira(Federal University of Rio Grande do Sul Food Science and Technology Institute Department of Food Science) | Ferreira, Tayse Ferreira(Federal University of Pará) | Carvalho, Rosângela Nunes(Embrapa Rice and Beans Research Center Food Technology Laboratory) | Koakuzu, Selma Nakamoto(Embrapa Rice and Beans Research Center Food Technology Laboratory)
The objective of this study was to develop a pre-gelatinized flour using a mixture of broken rice and split beans by thermoplastic extrusion, and to evaluate the physicochemical, nutritional, and technological quality of the final product. The extrusion parameters were maintained using three heating zones with temperatures of 30 ºC, 40 ºC, and 70 ºC; screw speed of 177 rpm; feed rate of 257 g/m, and circular matrix of 3.85 mm. The following characterization analyses were performed: physicochemical, nutritional, water absorption index (WAI), water solubility index (WSI), and paste viscosity. The pre-gelatinized rice and bean flour had an intermediate value of WAI, 7.51 g/g, and high WSI value, 24.61%. Regarding proteins, it was verified an average content of 12.9% in the final product. The amino acid contents found in the pre-gelatinized flour indicate that the mixture has the essential amino acids. It was also found that the pre-gelatinized flour supplies more than 60% of the essential amino acids recommended for children aged one to three years old. The gelatinized flour composed of broken rice and split beans is an alternative to the use of these by-products of the manufacture process of rice and beans to obtain a product with viable technological characteristics and high nutritional value.
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