The effects of water and sucrose contents on the physicochemical properties of non-directly expanded rice flour extrudates
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000300032 |
Resumo: | Rice flour was processed by extrusion cooking in the presence of variable contents of water and sucrose. The process was carried out in a twin-screw extruder under the conditions given by a centre rotational experimental design of second order. The effects of the independent variables, water content (27.9 to 42.1%), and sucrose content (0.1 to 19.9%) on the physicochemical properties of the extrudates were investigated. The water absorption index (WAI), water solubility index (WSI), volumetric expansion index (VEI), and bulk density (BD) were determined as dependent variables. BD was determined for samples before and after frying. An increase in water contents resulted in higher WAI and VEI, and lower WSI and BD for extrudates before and after frying. Higher sucrose levels led to increased values of WAI and VEI and to reduced values of WSI and BD. Both independent variables had significant influence on the physicochemical properties of rice flour extrudates. However, the sucrose content was the most significant. The interaction between these two independent variables and their quadratic effect were also important for the responses studied. |
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The effects of water and sucrose contents on the physicochemical properties of non-directly expanded rice flour extrudatesOrysa sativa L.sugarextrusionwater absorption indexwater solubility indexvolumetric expansion indexbulk densityRice flour was processed by extrusion cooking in the presence of variable contents of water and sucrose. The process was carried out in a twin-screw extruder under the conditions given by a centre rotational experimental design of second order. The effects of the independent variables, water content (27.9 to 42.1%), and sucrose content (0.1 to 19.9%) on the physicochemical properties of the extrudates were investigated. The water absorption index (WAI), water solubility index (WSI), volumetric expansion index (VEI), and bulk density (BD) were determined as dependent variables. BD was determined for samples before and after frying. An increase in water contents resulted in higher WAI and VEI, and lower WSI and BD for extrudates before and after frying. Higher sucrose levels led to increased values of WAI and VEI and to reduced values of WSI and BD. Both independent variables had significant influence on the physicochemical properties of rice flour extrudates. However, the sucrose content was the most significant. The interaction between these two independent variables and their quadratic effect were also important for the responses studied.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2009-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000300032Food Science and Technology v.29 n.3 2009reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612009000300032info:eu-repo/semantics/openAccessSilva,Marcia Cristina daCarvalho,Carlos Wanderlei Piler deAndrade,Cristina Tristãoeng2009-11-04T00:00:00Zoai:scielo:S0101-20612009000300032Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2009-11-04T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
The effects of water and sucrose contents on the physicochemical properties of non-directly expanded rice flour extrudates |
title |
The effects of water and sucrose contents on the physicochemical properties of non-directly expanded rice flour extrudates |
spellingShingle |
The effects of water and sucrose contents on the physicochemical properties of non-directly expanded rice flour extrudates Silva,Marcia Cristina da Orysa sativa L. sugar extrusion water absorption index water solubility index volumetric expansion index bulk density |
title_short |
The effects of water and sucrose contents on the physicochemical properties of non-directly expanded rice flour extrudates |
title_full |
The effects of water and sucrose contents on the physicochemical properties of non-directly expanded rice flour extrudates |
title_fullStr |
The effects of water and sucrose contents on the physicochemical properties of non-directly expanded rice flour extrudates |
title_full_unstemmed |
The effects of water and sucrose contents on the physicochemical properties of non-directly expanded rice flour extrudates |
title_sort |
The effects of water and sucrose contents on the physicochemical properties of non-directly expanded rice flour extrudates |
author |
Silva,Marcia Cristina da |
author_facet |
Silva,Marcia Cristina da Carvalho,Carlos Wanderlei Piler de Andrade,Cristina Tristão |
author_role |
author |
author2 |
Carvalho,Carlos Wanderlei Piler de Andrade,Cristina Tristão |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Silva,Marcia Cristina da Carvalho,Carlos Wanderlei Piler de Andrade,Cristina Tristão |
dc.subject.por.fl_str_mv |
Orysa sativa L. sugar extrusion water absorption index water solubility index volumetric expansion index bulk density |
topic |
Orysa sativa L. sugar extrusion water absorption index water solubility index volumetric expansion index bulk density |
description |
Rice flour was processed by extrusion cooking in the presence of variable contents of water and sucrose. The process was carried out in a twin-screw extruder under the conditions given by a centre rotational experimental design of second order. The effects of the independent variables, water content (27.9 to 42.1%), and sucrose content (0.1 to 19.9%) on the physicochemical properties of the extrudates were investigated. The water absorption index (WAI), water solubility index (WSI), volumetric expansion index (VEI), and bulk density (BD) were determined as dependent variables. BD was determined for samples before and after frying. An increase in water contents resulted in higher WAI and VEI, and lower WSI and BD for extrudates before and after frying. Higher sucrose levels led to increased values of WAI and VEI and to reduced values of WSI and BD. Both independent variables had significant influence on the physicochemical properties of rice flour extrudates. However, the sucrose content was the most significant. The interaction between these two independent variables and their quadratic effect were also important for the responses studied. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-09-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000300032 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000300032 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612009000300032 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.29 n.3 2009 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126314878337024 |