Physical and functional evaluation of extruded flours obtained from different rice genotypes

The transformation of broken grains into native flours modified by extrusion is an alternative to add value to these co-products from the paddy rice processing. This study aimed to analyze the process of extrusion cooking on the physical and functional characteristics of extruded flours obtained from different rice genotypes (IRGA-417, BRS-Primavera and CNA-8502). The experimental design was completely randomized (3x2 factorial) with four original replicates and analysis of variance to assess particle size, instrumental color parameters (L*, a* and b*), water absorption index (WAI), milk absorption index (MAI), oil absorption index (OAI), water solubility index (WSI) and milk solubility index (MSI) of rice flour. The extrusion process promoted changes in all physical and functional properties of rice flour, but only WSI and color parameters were influenced by genotype and by the industrial processing. Rice flours become darker, tending to a more reddish and yellow coloration after extrusion. Native and extruded rice flours of genotypes IRGA-417, BRS-Primavera and extruded rice flour of genotype CNA-8502 showed finer particles, while native flour of genotype CNA-8502 showed coarser particles. The extruded flours of IRGA-417 genotype obtained higher expansion and luminosity, and lower values of chroma a*, chroma b* and water solubility, while the BRS-Primavera higher values of chroma a* and b*, and lower luminosity and expansion, and CAN-8502 higher water solubility and lower expansion and value of chroma a*. The extrusion process led to flours with high water and milk absorption and solubility, low oil absorption and with potential for application in instant products, regardless of genotype.

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Main Authors: Becker,Fernanda Salamoni, Eifert,Eduardo da Costa, Soares Junior,Manoel Soares, Tavares,July-Ana Souza, Carvalho,Ana Vânia
Format: Digital revista
Language:English
Published: Editora da UFLA 2014
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000400007
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spelling oai:scielo:S1413-705420140004000072014-09-09Physical and functional evaluation of extruded flours obtained from different rice genotypesBecker,Fernanda SalamoniEifert,Eduardo da CostaSoares Junior,Manoel SoaresTavares,July-Ana SouzaCarvalho,Ana Vânia Orysa sativa L co-products electron microscopy color solubility in water The transformation of broken grains into native flours modified by extrusion is an alternative to add value to these co-products from the paddy rice processing. This study aimed to analyze the process of extrusion cooking on the physical and functional characteristics of extruded flours obtained from different rice genotypes (IRGA-417, BRS-Primavera and CNA-8502). The experimental design was completely randomized (3x2 factorial) with four original replicates and analysis of variance to assess particle size, instrumental color parameters (L*, a* and b*), water absorption index (WAI), milk absorption index (MAI), oil absorption index (OAI), water solubility index (WSI) and milk solubility index (MSI) of rice flour. The extrusion process promoted changes in all physical and functional properties of rice flour, but only WSI and color parameters were influenced by genotype and by the industrial processing. Rice flours become darker, tending to a more reddish and yellow coloration after extrusion. Native and extruded rice flours of genotypes IRGA-417, BRS-Primavera and extruded rice flour of genotype CNA-8502 showed finer particles, while native flour of genotype CNA-8502 showed coarser particles. The extruded flours of IRGA-417 genotype obtained higher expansion and luminosity, and lower values of chroma a*, chroma b* and water solubility, while the BRS-Primavera higher values of chroma a* and b*, and lower luminosity and expansion, and CAN-8502 higher water solubility and lower expansion and value of chroma a*. The extrusion process led to flours with high water and milk absorption and solubility, low oil absorption and with potential for application in instant products, regardless of genotype.info:eu-repo/semantics/openAccessEditora da UFLACiência e Agrotecnologia v.38 n.4 20142014-08-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000400007en10.1590/S1413-70542014000400007
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countrycode BR
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libraryname SciELO
language English
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author Becker,Fernanda Salamoni
Eifert,Eduardo da Costa
Soares Junior,Manoel Soares
Tavares,July-Ana Souza
Carvalho,Ana Vânia
spellingShingle Becker,Fernanda Salamoni
Eifert,Eduardo da Costa
Soares Junior,Manoel Soares
Tavares,July-Ana Souza
Carvalho,Ana Vânia
Physical and functional evaluation of extruded flours obtained from different rice genotypes
author_facet Becker,Fernanda Salamoni
Eifert,Eduardo da Costa
Soares Junior,Manoel Soares
Tavares,July-Ana Souza
Carvalho,Ana Vânia
author_sort Becker,Fernanda Salamoni
title Physical and functional evaluation of extruded flours obtained from different rice genotypes
title_short Physical and functional evaluation of extruded flours obtained from different rice genotypes
title_full Physical and functional evaluation of extruded flours obtained from different rice genotypes
title_fullStr Physical and functional evaluation of extruded flours obtained from different rice genotypes
title_full_unstemmed Physical and functional evaluation of extruded flours obtained from different rice genotypes
title_sort physical and functional evaluation of extruded flours obtained from different rice genotypes
description The transformation of broken grains into native flours modified by extrusion is an alternative to add value to these co-products from the paddy rice processing. This study aimed to analyze the process of extrusion cooking on the physical and functional characteristics of extruded flours obtained from different rice genotypes (IRGA-417, BRS-Primavera and CNA-8502). The experimental design was completely randomized (3x2 factorial) with four original replicates and analysis of variance to assess particle size, instrumental color parameters (L*, a* and b*), water absorption index (WAI), milk absorption index (MAI), oil absorption index (OAI), water solubility index (WSI) and milk solubility index (MSI) of rice flour. The extrusion process promoted changes in all physical and functional properties of rice flour, but only WSI and color parameters were influenced by genotype and by the industrial processing. Rice flours become darker, tending to a more reddish and yellow coloration after extrusion. Native and extruded rice flours of genotypes IRGA-417, BRS-Primavera and extruded rice flour of genotype CNA-8502 showed finer particles, while native flour of genotype CNA-8502 showed coarser particles. The extruded flours of IRGA-417 genotype obtained higher expansion and luminosity, and lower values of chroma a*, chroma b* and water solubility, while the BRS-Primavera higher values of chroma a* and b*, and lower luminosity and expansion, and CAN-8502 higher water solubility and lower expansion and value of chroma a*. The extrusion process led to flours with high water and milk absorption and solubility, low oil absorption and with potential for application in instant products, regardless of genotype.
publisher Editora da UFLA
publishDate 2014
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000400007
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