Extrusion conditions and Amylose content affect physicochemical properties of extrudates obtained from brown rice grains

Autores
González, Rolando José; Pastor Cavada, Elena; Vioque Peña, Javier; Torres, Roberto Luis; De Greef, Dardo Mario; Drago, Silvina Rosa
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The utilization of whole grains in food formulations is nowadays recommended. Extrusion cooking allows obtaining precooked cereal products and a wide range of ready-to-eat foods. Two rice varieties having different amylose content (Fortuna 16% and Paso 144, 27%) were extruded using a Brabender single screw extruder. Factorial experimental design was used to study the effects of extrusion temperature (160, 175, and 190∘ C) and grits moisture content (14%, 16.5%, and 19%) on extrudate properties. Specific mechanical energy consumption (SMEC), radial expansion (), specific volume (SV), water absorption (WA), and solubility () were determined on each extrudate sample. In general, Fortuna variety showed higher values of SMEC and (703–409 versus 637–407 J/g; 33.0–21.0 versus 20.1–11.0%, resp.) than those of Paso 144; on the contrary SV (8.64–3.47 versus 8.27–4.53 mL/g) and WA tended to be lower (7.7–5.1 versus 8.4–6.6 mL/g). Both varieties showed similar values of expansion rate (3.60–2.18). Physical characteristics depended on extrusion conditions and rice variety used. The degree of cooking reached by Paso rice samples was lower than that obtained for Fortuna. It is suggested that the presence of germ and bran interfered with the cooking process, decreasing friction level and broadening residence time distribution.
Fil: González, Rolando José. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Pastor Cavada, Elena. Instituto de la Grasa; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Vioque Peña, Javier. Instituto de la Grasa; Argentina
Fil: Torres, Roberto Luis. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: De Greef, Dardo Mario. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Materia
WHOLE GRAIN
BROWN RICE
EXTRUSION
AMYLOSE CONTENT
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/10249
Acceder
id CONICETDig_a23834a54e5e3af62dbee2a753114e17
oai_identifier_str oai:ri.conicet.gov.ar:11336/10249
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Extrusion conditions and Amylose content affect physicochemical properties of extrudates obtained from brown rice grainsGonzález, Rolando JoséPastor Cavada, ElenaVioque Peña, JavierTorres, Roberto LuisDe Greef, Dardo MarioDrago, Silvina RosaWHOLE GRAINBROWN RICEEXTRUSIONAMYLOSE CONTENThttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The utilization of whole grains in food formulations is nowadays recommended. Extrusion cooking allows obtaining precooked cereal products and a wide range of ready-to-eat foods. Two rice varieties having different amylose content (Fortuna 16% and Paso 144, 27%) were extruded using a Brabender single screw extruder. Factorial experimental design was used to study the effects of extrusion temperature (160, 175, and 190∘ C) and grits moisture content (14%, 16.5%, and 19%) on extrudate properties. Specific mechanical energy consumption (SMEC), radial expansion (), specific volume (SV), water absorption (WA), and solubility () were determined on each extrudate sample. In general, Fortuna variety showed higher values of SMEC and (703–409 versus 637–407 J/g; 33.0–21.0 versus 20.1–11.0%, resp.) than those of Paso 144; on the contrary SV (8.64–3.47 versus 8.27–4.53 mL/g) and WA tended to be lower (7.7–5.1 versus 8.4–6.6 mL/g). Both varieties showed similar values of expansion rate (3.60–2.18). Physical characteristics depended on extrusion conditions and rice variety used. The degree of cooking reached by Paso rice samples was lower than that obtained for Fortuna. It is suggested that the presence of germ and bran interfered with the cooking process, decreasing friction level and broadening residence time distribution.Fil: González, Rolando José. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Pastor Cavada, Elena. Instituto de la Grasa; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Vioque Peña, Javier. Instituto de la Grasa; ArgentinaFil: Torres, Roberto Luis. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: De Greef, Dardo Mario. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaHindawi Publishing Corporation2013-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10249González, Rolando José; Pastor Cavada, Elena; Vioque Peña, Javier; Torres, Roberto Luis; De Greef, Dardo Mario; et al.; Extrusion conditions and Amylose content affect physicochemical properties of extrudates obtained from brown rice grains; Hindawi Publishing Corporation; International Journal of Food Science; 2013; 4-2013; 1-8; 5841482356-7015enginfo:eu-repo/semantics/altIdentifier/doi/10.1155/2013/584148info:eu-repo/semantics/altIdentifier/url/https://www.hindawi.com/journals/ijfs/2013/584148/info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:38:52Zoai:ri.conicet.gov.ar:11336/10249instacron: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:34982025-10-15 15:38:52.795CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Extrusion conditions and Amylose content affect physicochemical properties of extrudates obtained from brown rice grains
title Extrusion conditions and Amylose content affect physicochemical properties of extrudates obtained from brown rice grains
spellingShingle Extrusion conditions and Amylose content affect physicochemical properties of extrudates obtained from brown rice grains
González, Rolando José
WHOLE GRAIN
BROWN RICE
EXTRUSION
AMYLOSE CONTENT
title_short Extrusion conditions and Amylose content affect physicochemical properties of extrudates obtained from brown rice grains
title_full Extrusion conditions and Amylose content affect physicochemical properties of extrudates obtained from brown rice grains
title_fullStr Extrusion conditions and Amylose content affect physicochemical properties of extrudates obtained from brown rice grains
title_full_unstemmed Extrusion conditions and Amylose content affect physicochemical properties of extrudates obtained from brown rice grains
title_sort Extrusion conditions and Amylose content affect physicochemical properties of extrudates obtained from brown rice grains
dc.creator.none.fl_str_mv González, Rolando José
Pastor Cavada, Elena
Vioque Peña, Javier
Torres, Roberto Luis
De Greef, Dardo Mario
Drago, Silvina Rosa
author González, Rolando José
author_facet González, Rolando José
Pastor Cavada, Elena
Vioque Peña, Javier
Torres, Roberto Luis
De Greef, Dardo Mario
Drago, Silvina Rosa
author_role author
author2 Pastor Cavada, Elena
Vioque Peña, Javier
Torres, Roberto Luis
De Greef, Dardo Mario
Drago, Silvina Rosa
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv WHOLE GRAIN
BROWN RICE
EXTRUSION
AMYLOSE CONTENT
topic WHOLE GRAIN
BROWN RICE
EXTRUSION
AMYLOSE CONTENT
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The utilization of whole grains in food formulations is nowadays recommended. Extrusion cooking allows obtaining precooked cereal products and a wide range of ready-to-eat foods. Two rice varieties having different amylose content (Fortuna 16% and Paso 144, 27%) were extruded using a Brabender single screw extruder. Factorial experimental design was used to study the effects of extrusion temperature (160, 175, and 190∘ C) and grits moisture content (14%, 16.5%, and 19%) on extrudate properties. Specific mechanical energy consumption (SMEC), radial expansion (), specific volume (SV), water absorption (WA), and solubility () were determined on each extrudate sample. In general, Fortuna variety showed higher values of SMEC and (703–409 versus 637–407 J/g; 33.0–21.0 versus 20.1–11.0%, resp.) than those of Paso 144; on the contrary SV (8.64–3.47 versus 8.27–4.53 mL/g) and WA tended to be lower (7.7–5.1 versus 8.4–6.6 mL/g). Both varieties showed similar values of expansion rate (3.60–2.18). Physical characteristics depended on extrusion conditions and rice variety used. The degree of cooking reached by Paso rice samples was lower than that obtained for Fortuna. It is suggested that the presence of germ and bran interfered with the cooking process, decreasing friction level and broadening residence time distribution.
Fil: González, Rolando José. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Pastor Cavada, Elena. Instituto de la Grasa; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Vioque Peña, Javier. Instituto de la Grasa; Argentina
Fil: Torres, Roberto Luis. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: De Greef, Dardo Mario. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
description The utilization of whole grains in food formulations is nowadays recommended. Extrusion cooking allows obtaining precooked cereal products and a wide range of ready-to-eat foods. Two rice varieties having different amylose content (Fortuna 16% and Paso 144, 27%) were extruded using a Brabender single screw extruder. Factorial experimental design was used to study the effects of extrusion temperature (160, 175, and 190∘ C) and grits moisture content (14%, 16.5%, and 19%) on extrudate properties. Specific mechanical energy consumption (SMEC), radial expansion (), specific volume (SV), water absorption (WA), and solubility () were determined on each extrudate sample. In general, Fortuna variety showed higher values of SMEC and (703–409 versus 637–407 J/g; 33.0–21.0 versus 20.1–11.0%, resp.) than those of Paso 144; on the contrary SV (8.64–3.47 versus 8.27–4.53 mL/g) and WA tended to be lower (7.7–5.1 versus 8.4–6.6 mL/g). Both varieties showed similar values of expansion rate (3.60–2.18). Physical characteristics depended on extrusion conditions and rice variety used. The degree of cooking reached by Paso rice samples was lower than that obtained for Fortuna. It is suggested that the presence of germ and bran interfered with the cooking process, decreasing friction level and broadening residence time distribution.
publishDate 2013
dc.date.none.fl_str_mv 2013-04
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/11336/10249
González, Rolando José; Pastor Cavada, Elena; Vioque Peña, Javier; Torres, Roberto Luis; De Greef, Dardo Mario; et al.; Extrusion conditions and Amylose content affect physicochemical properties of extrudates obtained from brown rice grains; Hindawi Publishing Corporation; International Journal of Food Science; 2013; 4-2013; 1-8; 584148
2356-7015
url http://hdl.handle.net/11336/10249
identifier_str_mv González, Rolando José; Pastor Cavada, Elena; Vioque Peña, Javier; Torres, Roberto Luis; De Greef, Dardo Mario; et al.; Extrusion conditions and Amylose content affect physicochemical properties of extrudates obtained from brown rice grains; Hindawi Publishing Corporation; International Journal of Food Science; 2013; 4-2013; 1-8; 584148
2356-7015
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1155/2013/584148
info:eu-repo/semantics/altIdentifier/url/https://www.hindawi.com/journals/ijfs/2013/584148/
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Hindawi Publishing Corporation
publisher.none.fl_str_mv Hindawi Publishing Corporation
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
_version_ 1846083506250186752
score 13.22299

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