Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments

Autores
Albarracín, Micaela; Talens, Pau; Martinez Navarrete, Nuria; Gonzalez, Rolando Jose; Drago, Silvina Rosa
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Physicochemical properties and structural characteristics of whole rice flours with different treatments (soaking, germination and extrusion cooking) were studied. Water solubility, water absorption, crystallinity, adsorption isotherms (BET and GAB models), and glass transition temperature of the samples were determined. Water solubility and water absorption were enhanced by extrusion cooking process (3.17-4.98 vs. 24.1-53.76 g/100 g and 2.77-3.05 vs. 4.46-7.04 ml/g, respectively), but crystallinity was decreased (30-33 vs. 4-16%). Adsorption isotherms showed that extruded samples exhibited higher equilibrium moisture content as compared with their corresponding non-extruded samples (5.0-19.2 vs. 4.0-16.1 g water/g solids). There were no changes in glass transition temperature values in the studied moisture range (3.8-16 g/100 g). These results allow the correct use of whole rice flours with different treatments in foods and also contributed to the knowledge of stabilization of the products.
Fil: Albarracín, Micaela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Talens, Pau. Universidad Politécnica de Valencia; España
Fil: Martinez Navarrete, Nuria. Universidad Politécnica de Valencia; España
Fil: Gonzalez, Rolando Jose. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Materia
Whole Rice
Soaking
Germination
Extrusion Cooking
Adsorption Isotherms
Glass Transition Temperature
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:11336/44692
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatmentsAlbarracín, MicaelaTalens, PauMartinez Navarrete, NuriaGonzalez, Rolando JoseDrago, Silvina RosaWhole RiceSoakingGerminationExtrusion CookingAdsorption IsothermsGlass Transition Temperaturehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Physicochemical properties and structural characteristics of whole rice flours with different treatments (soaking, germination and extrusion cooking) were studied. Water solubility, water absorption, crystallinity, adsorption isotherms (BET and GAB models), and glass transition temperature of the samples were determined. Water solubility and water absorption were enhanced by extrusion cooking process (3.17-4.98 vs. 24.1-53.76 g/100 g and 2.77-3.05 vs. 4.46-7.04 ml/g, respectively), but crystallinity was decreased (30-33 vs. 4-16%). Adsorption isotherms showed that extruded samples exhibited higher equilibrium moisture content as compared with their corresponding non-extruded samples (5.0-19.2 vs. 4.0-16.1 g water/g solids). There were no changes in glass transition temperature values in the studied moisture range (3.8-16 g/100 g). These results allow the correct use of whole rice flours with different treatments in foods and also contributed to the knowledge of stabilization of the products.Fil: Albarracín, Micaela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Talens, Pau. Universidad Politécnica de Valencia; EspañaFil: Martinez Navarrete, Nuria. Universidad Politécnica de Valencia; EspañaFil: Gonzalez, Rolando Jose. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaSage Publications Ltd2015-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/44692Albarracín, Micaela; Talens, Pau; Martinez Navarrete, Nuria; Gonzalez, Rolando Jose; Drago, Silvina Rosa; Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments; Sage Publications Ltd; Food Science and Technology International; 22; 4; 8-2015; 332-3421082-0132CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1177/1082013215600078info:eu-repo/semantics/altIdentifier/url/http://journals.sagepub.com/doi/10.1177/1082013215600078info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:44:41Zoai:ri.conicet.gov.ar:11336/44692instacron: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:34982025-09-29 09:44:41.375CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments
title Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments
spellingShingle Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments
Albarracín, Micaela
Whole Rice
Soaking
Germination
Extrusion Cooking
Adsorption Isotherms
Glass Transition Temperature
title_short Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments
title_full Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments
title_fullStr Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments
title_full_unstemmed Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments
title_sort Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments
dc.creator.none.fl_str_mv Albarracín, Micaela
Talens, Pau
Martinez Navarrete, Nuria
Gonzalez, Rolando Jose
Drago, Silvina Rosa
author Albarracín, Micaela
author_facet Albarracín, Micaela
Talens, Pau
Martinez Navarrete, Nuria
Gonzalez, Rolando Jose
Drago, Silvina Rosa
author_role author
author2 Talens, Pau
Martinez Navarrete, Nuria
Gonzalez, Rolando Jose
Drago, Silvina Rosa
author2_role author
author
author
author
dc.subject.none.fl_str_mv Whole Rice
Soaking
Germination
Extrusion Cooking
Adsorption Isotherms
Glass Transition Temperature
topic Whole Rice
Soaking
Germination
Extrusion Cooking
Adsorption Isotherms
Glass Transition Temperature
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Physicochemical properties and structural characteristics of whole rice flours with different treatments (soaking, germination and extrusion cooking) were studied. Water solubility, water absorption, crystallinity, adsorption isotherms (BET and GAB models), and glass transition temperature of the samples were determined. Water solubility and water absorption were enhanced by extrusion cooking process (3.17-4.98 vs. 24.1-53.76 g/100 g and 2.77-3.05 vs. 4.46-7.04 ml/g, respectively), but crystallinity was decreased (30-33 vs. 4-16%). Adsorption isotherms showed that extruded samples exhibited higher equilibrium moisture content as compared with their corresponding non-extruded samples (5.0-19.2 vs. 4.0-16.1 g water/g solids). There were no changes in glass transition temperature values in the studied moisture range (3.8-16 g/100 g). These results allow the correct use of whole rice flours with different treatments in foods and also contributed to the knowledge of stabilization of the products.
Fil: Albarracín, Micaela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Talens, Pau. Universidad Politécnica de Valencia; España
Fil: Martinez Navarrete, Nuria. Universidad Politécnica de Valencia; España
Fil: Gonzalez, Rolando Jose. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
description Physicochemical properties and structural characteristics of whole rice flours with different treatments (soaking, germination and extrusion cooking) were studied. Water solubility, water absorption, crystallinity, adsorption isotherms (BET and GAB models), and glass transition temperature of the samples were determined. Water solubility and water absorption were enhanced by extrusion cooking process (3.17-4.98 vs. 24.1-53.76 g/100 g and 2.77-3.05 vs. 4.46-7.04 ml/g, respectively), but crystallinity was decreased (30-33 vs. 4-16%). Adsorption isotherms showed that extruded samples exhibited higher equilibrium moisture content as compared with their corresponding non-extruded samples (5.0-19.2 vs. 4.0-16.1 g water/g solids). There were no changes in glass transition temperature values in the studied moisture range (3.8-16 g/100 g). These results allow the correct use of whole rice flours with different treatments in foods and also contributed to the knowledge of stabilization of the products.
publishDate 2015
dc.date.none.fl_str_mv 2015-08
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/11336/44692
Albarracín, Micaela; Talens, Pau; Martinez Navarrete, Nuria; Gonzalez, Rolando Jose; Drago, Silvina Rosa; Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments; Sage Publications Ltd; Food Science and Technology International; 22; 4; 8-2015; 332-342
1082-0132
CONICET Digital
CONICET
url http://hdl.handle.net/11336/44692
identifier_str_mv Albarracín, Micaela; Talens, Pau; Martinez Navarrete, Nuria; Gonzalez, Rolando Jose; Drago, Silvina Rosa; Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments; Sage Publications Ltd; Food Science and Technology International; 22; 4; 8-2015; 332-342
1082-0132
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1177/1082013215600078
info:eu-repo/semantics/altIdentifier/url/http://journals.sagepub.com/doi/10.1177/1082013215600078
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
dc.publisher.none.fl_str_mv Sage Publications Ltd
publisher.none.fl_str_mv Sage Publications Ltd
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_ 1844613406086135808
score 13.070432

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