Rheological properties of rice-locust bean gum gels from different rice varieties

Autores
Correa, María Jimena; Ferrero, Cristina; Puppo, Maria Cecilia; Brites, C.
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Pasting and gelatinization behavior of rice gels from Japonica (Ariete, Euro), Indica (Gladio, Suriname) and waxy (Glutinous) varieties were analyzed. These varieties differ widely in amylose contents and differential scanning calorimetry (DSC) gelatinization temperatures. Besides, the effect of locust bean gum (LBG) addition and the impact of successive viscoanalyser multiple-heating-cooling and freezing-thawing cycles on the gels pasting viscosities (peak-ηpeak, trough-ηmin, final-ηfinal), viscoelasticity by oscillatory rheometry and syneresis were evaluated.Flours from different rice varieties exhibited distinct viscoanalyser curves and viscoelastic behaviors as well as different degree of syneresis. Euro and Ariete showed lower setback from peak (ηfinal-ηpeak) and syneresis, whereas Waxy had ηpeak superior to ηfinal (negative setback) and did not exhibit syneresis.The addition of LBG (0.5%, 1%, 2% w/w) significantly modified the pasting viscosities in single and multiple profiles, viscoelastic and syneresis properties of rice gels and the extent of the effect was dependent of rice varieties. In general, the addition of LBG caused an increase in peak, final and minimum viscosities but only rice gel from Ariete variety exhibited reduction of setback. Reduction of syneresis seems evident for 0.5% LBG addition on rice gels from Suriname and Ariete varieties, but 1% was needed for Gladio variety.Successive multiple-heating-cooling cycles led to a progressive decrease on viscosity after a second cycle for Japonica and Waxy varieties, in Indica varieties these peak viscosities were maintained or decreased in a lesser degree, syneresis was higher than in single cycles and is largely reduced in the presence of LBG.This study provides knowledge of different rheological behavior of rice varieties that would be relevant for utilization of rice gels on food applications.
Fil: Correa, María Jimena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Ferrero, Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Brites, C.. Instituto Nacional de Investigação Agrária E Veterinária; Portugal
Materia
Rice flour
RVA
Viscoelasticity
Syneresis
Locust bean gum
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/87933
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/87933
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Rheological properties of rice-locust bean gum gels from different rice varietiesCorrea, María JimenaFerrero, CristinaPuppo, Maria CeciliaBrites, C.Rice flourRVAViscoelasticitySyneresisLocust bean gumhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Pasting and gelatinization behavior of rice gels from Japonica (Ariete, Euro), Indica (Gladio, Suriname) and waxy (Glutinous) varieties were analyzed. These varieties differ widely in amylose contents and differential scanning calorimetry (DSC) gelatinization temperatures. Besides, the effect of locust bean gum (LBG) addition and the impact of successive viscoanalyser multiple-heating-cooling and freezing-thawing cycles on the gels pasting viscosities (peak-ηpeak, trough-ηmin, final-ηfinal), viscoelasticity by oscillatory rheometry and syneresis were evaluated.Flours from different rice varieties exhibited distinct viscoanalyser curves and viscoelastic behaviors as well as different degree of syneresis. Euro and Ariete showed lower setback from peak (ηfinal-ηpeak) and syneresis, whereas Waxy had ηpeak superior to ηfinal (negative setback) and did not exhibit syneresis.The addition of LBG (0.5%, 1%, 2% w/w) significantly modified the pasting viscosities in single and multiple profiles, viscoelastic and syneresis properties of rice gels and the extent of the effect was dependent of rice varieties. In general, the addition of LBG caused an increase in peak, final and minimum viscosities but only rice gel from Ariete variety exhibited reduction of setback. Reduction of syneresis seems evident for 0.5% LBG addition on rice gels from Suriname and Ariete varieties, but 1% was needed for Gladio variety.Successive multiple-heating-cooling cycles led to a progressive decrease on viscosity after a second cycle for Japonica and Waxy varieties, in Indica varieties these peak viscosities were maintained or decreased in a lesser degree, syneresis was higher than in single cycles and is largely reduced in the presence of LBG.This study provides knowledge of different rheological behavior of rice varieties that would be relevant for utilization of rice gels on food applications.Fil: Correa, María Jimena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Ferrero, Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Brites, C.. Instituto Nacional de Investigação Agrária E Veterinária; PortugalElsevier2013-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/87933Correa, María Jimena; Ferrero, Cristina; Puppo, Maria Cecilia; Brites, C.; Rheological properties of rice-locust bean gum gels from different rice varieties; Elsevier; Food Hydrocolloids; 31; 2; 6-2013; 383-3910268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X12002871info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2012.11.022info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:10:05Zoai:ri.conicet.gov.ar:11336/87933instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:10:05.445CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Rheological properties of rice-locust bean gum gels from different rice varieties
title Rheological properties of rice-locust bean gum gels from different rice varieties
spellingShingle Rheological properties of rice-locust bean gum gels from different rice varieties
Correa, María Jimena
Rice flour
RVA
Viscoelasticity
Syneresis
Locust bean gum
title_short Rheological properties of rice-locust bean gum gels from different rice varieties
title_full Rheological properties of rice-locust bean gum gels from different rice varieties
title_fullStr Rheological properties of rice-locust bean gum gels from different rice varieties
title_full_unstemmed Rheological properties of rice-locust bean gum gels from different rice varieties
title_sort Rheological properties of rice-locust bean gum gels from different rice varieties
dc.creator.none.fl_str_mv Correa, María Jimena
Ferrero, Cristina
Puppo, Maria Cecilia
Brites, C.
author Correa, María Jimena
author_facet Correa, María Jimena
Ferrero, Cristina
Puppo, Maria Cecilia
Brites, C.
author_role author
author2 Ferrero, Cristina
Puppo, Maria Cecilia
Brites, C.
author2_role author
author
author
dc.subject.none.fl_str_mv Rice flour
RVA
Viscoelasticity
Syneresis
Locust bean gum
topic Rice flour
RVA
Viscoelasticity
Syneresis
Locust bean gum
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Pasting and gelatinization behavior of rice gels from Japonica (Ariete, Euro), Indica (Gladio, Suriname) and waxy (Glutinous) varieties were analyzed. These varieties differ widely in amylose contents and differential scanning calorimetry (DSC) gelatinization temperatures. Besides, the effect of locust bean gum (LBG) addition and the impact of successive viscoanalyser multiple-heating-cooling and freezing-thawing cycles on the gels pasting viscosities (peak-ηpeak, trough-ηmin, final-ηfinal), viscoelasticity by oscillatory rheometry and syneresis were evaluated.Flours from different rice varieties exhibited distinct viscoanalyser curves and viscoelastic behaviors as well as different degree of syneresis. Euro and Ariete showed lower setback from peak (ηfinal-ηpeak) and syneresis, whereas Waxy had ηpeak superior to ηfinal (negative setback) and did not exhibit syneresis.The addition of LBG (0.5%, 1%, 2% w/w) significantly modified the pasting viscosities in single and multiple profiles, viscoelastic and syneresis properties of rice gels and the extent of the effect was dependent of rice varieties. In general, the addition of LBG caused an increase in peak, final and minimum viscosities but only rice gel from Ariete variety exhibited reduction of setback. Reduction of syneresis seems evident for 0.5% LBG addition on rice gels from Suriname and Ariete varieties, but 1% was needed for Gladio variety.Successive multiple-heating-cooling cycles led to a progressive decrease on viscosity after a second cycle for Japonica and Waxy varieties, in Indica varieties these peak viscosities were maintained or decreased in a lesser degree, syneresis was higher than in single cycles and is largely reduced in the presence of LBG.This study provides knowledge of different rheological behavior of rice varieties that would be relevant for utilization of rice gels on food applications.
Fil: Correa, María Jimena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Ferrero, Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Brites, C.. Instituto Nacional de Investigação Agrária E Veterinária; Portugal
description Pasting and gelatinization behavior of rice gels from Japonica (Ariete, Euro), Indica (Gladio, Suriname) and waxy (Glutinous) varieties were analyzed. These varieties differ widely in amylose contents and differential scanning calorimetry (DSC) gelatinization temperatures. Besides, the effect of locust bean gum (LBG) addition and the impact of successive viscoanalyser multiple-heating-cooling and freezing-thawing cycles on the gels pasting viscosities (peak-ηpeak, trough-ηmin, final-ηfinal), viscoelasticity by oscillatory rheometry and syneresis were evaluated.Flours from different rice varieties exhibited distinct viscoanalyser curves and viscoelastic behaviors as well as different degree of syneresis. Euro and Ariete showed lower setback from peak (ηfinal-ηpeak) and syneresis, whereas Waxy had ηpeak superior to ηfinal (negative setback) and did not exhibit syneresis.The addition of LBG (0.5%, 1%, 2% w/w) significantly modified the pasting viscosities in single and multiple profiles, viscoelastic and syneresis properties of rice gels and the extent of the effect was dependent of rice varieties. In general, the addition of LBG caused an increase in peak, final and minimum viscosities but only rice gel from Ariete variety exhibited reduction of setback. Reduction of syneresis seems evident for 0.5% LBG addition on rice gels from Suriname and Ariete varieties, but 1% was needed for Gladio variety.Successive multiple-heating-cooling cycles led to a progressive decrease on viscosity after a second cycle for Japonica and Waxy varieties, in Indica varieties these peak viscosities were maintained or decreased in a lesser degree, syneresis was higher than in single cycles and is largely reduced in the presence of LBG.This study provides knowledge of different rheological behavior of rice varieties that would be relevant for utilization of rice gels on food applications.
publishDate 2013
dc.date.none.fl_str_mv 2013-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/87933
Correa, María Jimena; Ferrero, Cristina; Puppo, Maria Cecilia; Brites, C.; Rheological properties of rice-locust bean gum gels from different rice varieties; Elsevier; Food Hydrocolloids; 31; 2; 6-2013; 383-391
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/87933
identifier_str_mv Correa, María Jimena; Ferrero, Cristina; Puppo, Maria Cecilia; Brites, C.; Rheological properties of rice-locust bean gum gels from different rice varieties; Elsevier; Food Hydrocolloids; 31; 2; 6-2013; 383-391
0268-005X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X12002871
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2012.11.022
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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