Effects of ionizing radiation on rheological properties of seasoned flour degreased
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , |
Tipo de documento: | Artigo de conferência |
Título da fonte: | Repositório Institucional do IPEN |
Texto Completo: | http://repositorio.ipen.br/handle/123456789/30601 |
Resumo: | The seasoned flour is a typical Brazilian dish having its origin registered in the colonial period and its elaboration presents a high added value, in order to provide a food with higher nutritional value: carbohydrate (78.9%), lipids (13.6%), protein (2.1%) and dietary fibers (7.8%). The action of ionizing radiation in food occurs due to interactions of energy that modify chemical structures and is currently seen as a technological alternative in the improvement of the paste food in front of the food industries. The objective of this work was to characterize the effects of ionizing radiation on the rheological properties of degreased seasoned flours. The samples were obtained from the local market of S??o Paulo-SP/Brazil. They were irradiated at the IPEN-CNEN Radiation Technology Center (CTR) in an electron beam machine at doses of 0 (control) and 5 kGy (applied for microbiological aspects). The flour was degreased using hexane and analyzed for its bonding properties using RVA-Rapid Visco Analyzer (viscosity profile) and pasta stability (texturometer). The results demonstrated that irradiated farofa traditional and bacon there were significantly lower than the control. This is due to the interactions of the ionizing radiation with the amylose, which can be attributed to the viscosity loss in relation to the use of the dose, also observed similar tendency in the texture stability parameters. It was concluded that the irradiation presented significant interference in the rheological properties, expected results for the industries. |
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2020-01-09T00:09:47Z2020-01-09T00:09:47ZOctober 21-25, 2019http://repositorio.ipen.br/handle/123456789/306010000-0001-6199-7877The seasoned flour is a typical Brazilian dish having its origin registered in the colonial period and its elaboration presents a high added value, in order to provide a food with higher nutritional value: carbohydrate (78.9%), lipids (13.6%), protein (2.1%) and dietary fibers (7.8%). The action of ionizing radiation in food occurs due to interactions of energy that modify chemical structures and is currently seen as a technological alternative in the improvement of the paste food in front of the food industries. The objective of this work was to characterize the effects of ionizing radiation on the rheological properties of degreased seasoned flours. The samples were obtained from the local market of S??o Paulo-SP/Brazil. They were irradiated at the IPEN-CNEN Radiation Technology Center (CTR) in an electron beam machine at doses of 0 (control) and 5 kGy (applied for microbiological aspects). The flour was degreased using hexane and analyzed for its bonding properties using RVA-Rapid Visco Analyzer (viscosity profile) and pasta stability (texturometer). The results demonstrated that irradiated farofa traditional and bacon there were significantly lower than the control. This is due to the interactions of the ionizing radiation with the amylose, which can be attributed to the viscosity loss in relation to the use of the dose, also observed similar tendency in the texture stability parameters. It was concluded that the irradiation presented significant interference in the rheological properties, expected results for the industries.Submitted by Celia Satomi Uehara (celia.u-topservice@ipen.br) on 2020-01-09T00:09:47Z No. of bitstreams: 1 26251.pdf: 284743 bytes, checksum: 79b05e57c5cd69fb1777ec99088f2682 (MD5)Made available in DSpace on 2020-01-09T00:09:47Z (GMT). No. of bitstreams: 1 26251.pdf: 284743 bytes, checksum: 79b05e57c5cd69fb1777ec99088f2682 (MD5)2038-2045Associa????o Brasileira de Energia Nuclearelectron beamsflourionizing radiationsirradiationradiation effectsrheologyviscosityEffects of ionizing radiation on rheological properties of seasoned flour degreasedinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectINACIRio de JaneiroSantos, SP145691372600600S??, ANA P.N. deNABESHIMA, ELIZABETH H.VILLAVICENCIO, ANNA L.C.H.INTERNATIONAL NUCLEAR ATLANTIC CONFERENCEinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional do IPENinstname:Instituto de Pesquisas Energéticas e Nucleares (IPEN)instacron:IPEN262512019VILLAVICENCIO, ANNA L.C.H.S??, ANA P.N. de20-01Proceedings137214569VILLAVICENCIO, ANNA L.C.H.:1372:210:NS??, ANA P.N. de:14569:210:SORIGINAL26251.pdf26251.pdfapplication/pdf284743http://repositorio.ipen.br/bitstream/123456789/30601/1/26251.pdf79b05e57c5cd69fb1777ec99088f2682MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748http://repositorio.ipen.br/bitstream/123456789/30601/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52123456789/306012020-04-06 22:52:30.555oai:repositorio.ipen.br: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Repositório InstitucionalPUBhttp://repositorio.ipen.br/oai/requestbibl@ipen.bropendoar:45102020-04-06T22:52:30Repositório Institucional do IPEN - Instituto de Pesquisas Energéticas e Nucleares (IPEN)false |
dc.title.pt_BR.fl_str_mv |
Effects of ionizing radiation on rheological properties of seasoned flour degreased |
title |
Effects of ionizing radiation on rheological properties of seasoned flour degreased |
spellingShingle |
Effects of ionizing radiation on rheological properties of seasoned flour degreased S??, ANA P.N. de electron beams flour ionizing radiations irradiation radiation effects rheology viscosity |
title_short |
Effects of ionizing radiation on rheological properties of seasoned flour degreased |
title_full |
Effects of ionizing radiation on rheological properties of seasoned flour degreased |
title_fullStr |
Effects of ionizing radiation on rheological properties of seasoned flour degreased |
title_full_unstemmed |
Effects of ionizing radiation on rheological properties of seasoned flour degreased |
title_sort |
Effects of ionizing radiation on rheological properties of seasoned flour degreased |
author |
S??, ANA P.N. de |
author_facet |
S??, ANA P.N. de NABESHIMA, ELIZABETH H. VILLAVICENCIO, ANNA L.C.H. INTERNATIONAL NUCLEAR ATLANTIC CONFERENCE |
author_role |
author |
author2 |
NABESHIMA, ELIZABETH H. VILLAVICENCIO, ANNA L.C.H. INTERNATIONAL NUCLEAR ATLANTIC CONFERENCE |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
S??, ANA P.N. de NABESHIMA, ELIZABETH H. VILLAVICENCIO, ANNA L.C.H. INTERNATIONAL NUCLEAR ATLANTIC CONFERENCE |
dc.subject.por.fl_str_mv |
electron beams flour ionizing radiations irradiation radiation effects rheology viscosity |
topic |
electron beams flour ionizing radiations irradiation radiation effects rheology viscosity |
description |
The seasoned flour is a typical Brazilian dish having its origin registered in the colonial period and its elaboration presents a high added value, in order to provide a food with higher nutritional value: carbohydrate (78.9%), lipids (13.6%), protein (2.1%) and dietary fibers (7.8%). The action of ionizing radiation in food occurs due to interactions of energy that modify chemical structures and is currently seen as a technological alternative in the improvement of the paste food in front of the food industries. The objective of this work was to characterize the effects of ionizing radiation on the rheological properties of degreased seasoned flours. The samples were obtained from the local market of S??o Paulo-SP/Brazil. They were irradiated at the IPEN-CNEN Radiation Technology Center (CTR) in an electron beam machine at doses of 0 (control) and 5 kGy (applied for microbiological aspects). The flour was degreased using hexane and analyzed for its bonding properties using RVA-Rapid Visco Analyzer (viscosity profile) and pasta stability (texturometer). The results demonstrated that irradiated farofa traditional and bacon there were significantly lower than the control. This is due to the interactions of the ionizing radiation with the amylose, which can be attributed to the viscosity loss in relation to the use of the dose, also observed similar tendency in the texture stability parameters. It was concluded that the irradiation presented significant interference in the rheological properties, expected results for the industries. |
publishDate |
2020 |
dc.date.evento.pt_BR.fl_str_mv |
October 21-25, 2019 |
dc.date.accessioned.fl_str_mv |
2020-01-09T00:09:47Z |
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2020-01-09T00:09:47Z |
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2038-2045 |
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Associa????o Brasileira de Energia Nuclear |
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Associa????o Brasileira de Energia Nuclear |
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