Moisture and freezing of amaranth grains and their thermal expansion capacity

Detalhes bibliográficos
Autor(a) principal: Bianchini, Maria das Graças de Assis
Data de Publicação: 2011
Outros Autores: Beléia, Adelaide Del Pino
Tipo de documento: Artigo
Idioma: por
Título da fonte: Pesquisa Agropecuária Brasileira (Online)
Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/7940
Resumo: The objective of this work was to evaluate the influence of moisture content, storage temperature, and moment of hydration of amaranth (Amaranthus cruentus L.) grains on their expansion capacity, as well to compare the chemical compositions of raw and popped grain. The attributes mean weight diameter, volume of expansion, density, yield, amount of non popped grains and residence time of BRS Alegria grains were evaluated according to three grain moisture contents (9.5, 11.5 and 13.5%), two forms of storage, environment temperature (±28°C) and freezing (-18°C), and two different stages of hydration, before and after freezing. A metal plate was heated to 215°C to pop the grains. Frozen grains with 13.5% moisture content had higher average diameter and volume expansion, lower density and residence time. The grain moisture content of 13.5% produced the highest yields and grain expansions. The storage at -18°C provided larger and lighter popping than the environmental one. Popping presented reduced protein and insoluble fibers and increased lipid and soluble fiber in relation to the raw grain. Frozen grains at -18ºC and hydration at 13.5% moisture, favors the popping of amaranth, and results in higher quality of the popped grains.
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spelling Moisture and freezing of amaranth grains and their thermal expansion capacityUmidade e congelamento de grãos de amaranto e sua capacidade de expansão térmicaAmaranthus cruentus; chemical composition; popping; physical propertiesAmaranthus cruentus; composição química; pipocamento; propriedades físicasThe objective of this work was to evaluate the influence of moisture content, storage temperature, and moment of hydration of amaranth (Amaranthus cruentus L.) grains on their expansion capacity, as well to compare the chemical compositions of raw and popped grain. The attributes mean weight diameter, volume of expansion, density, yield, amount of non popped grains and residence time of BRS Alegria grains were evaluated according to three grain moisture contents (9.5, 11.5 and 13.5%), two forms of storage, environment temperature (±28°C) and freezing (-18°C), and two different stages of hydration, before and after freezing. A metal plate was heated to 215°C to pop the grains. Frozen grains with 13.5% moisture content had higher average diameter and volume expansion, lower density and residence time. The grain moisture content of 13.5% produced the highest yields and grain expansions. The storage at -18°C provided larger and lighter popping than the environmental one. Popping presented reduced protein and insoluble fibers and increased lipid and soluble fiber in relation to the raw grain. Frozen grains at -18ºC and hydration at 13.5% moisture, favors the popping of amaranth, and results in higher quality of the popped grains.O objetivo deste trabalho foi avaliar a influência do teor de umidade, da temperatura de armazenamento e do momento da hidratação de grãos de amaranto (Amaranthus cruentus L.) sobre sua capacidade de expansão térmica, bem como comparar as composições químicas de grãos crus e pipocados. Os atributos diâmetro médio ponderado, volume de expansão, densidade, rendimento, quantidade descartada e tempo de residência de grãos da variedade BRS Alegria foram avaliados de acordo com três teores de umidade (9,5, 11,5 e 13,5%), duas formas de armazenamento, temperatura ambiente de ±28°C e congelado a -18°C, e dois momentos de hidratação, antes e após congelamento. Utilizou-se chapa metálica aquecida a 215°C para pipocar os grãos. Grãos congelados com umidade de 13,5% tiveram maior diâmetro médio ponderado e volume de expansão, e menor densidade e tempo de residência. A umidade de 13,5% proporcionou os maiores rendimentos e expansão dos grãos. O armazenamento a -18°C produziu pipocas maiores e mais leves do que em condições ambientais. As pipocas apresentaram redução nos teores de proteínas e fibras insolúveis e aumento nos de lipídeos e fibras solúveis, em relação ao grão cru. O congelamento dos grãos a -18ºC e sua hidratação a 13,5% de umidade favorecem o pipocamento de grãos de amaranto, com produção de pipocas de melhor qualidade.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraBianchini, Maria das Graças de AssisBeléia, Adelaide Del Pino2011-01-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/7940Pesquisa Agropecuaria Brasileira; v.45, n.8, ago. 2010; 917-924Pesquisa Agropecuária Brasileira; v.45, n.8, ago. 2010; 917-9241678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/7940/6088https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/7940/3568info:eu-repo/semantics/openAccess2014-11-10T17:26:27Zoai:ojs.seer.sct.embrapa.br:article/7940Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2014-11-10T17:26:27Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Moisture and freezing of amaranth grains and their thermal expansion capacity
Umidade e congelamento de grãos de amaranto e sua capacidade de expansão térmica
title Moisture and freezing of amaranth grains and their thermal expansion capacity
spellingShingle Moisture and freezing of amaranth grains and their thermal expansion capacity
Bianchini, Maria das Graças de Assis
Amaranthus cruentus; chemical composition; popping; physical properties
Amaranthus cruentus; composição química; pipocamento; propriedades físicas
title_short Moisture and freezing of amaranth grains and their thermal expansion capacity
title_full Moisture and freezing of amaranth grains and their thermal expansion capacity
title_fullStr Moisture and freezing of amaranth grains and their thermal expansion capacity
title_full_unstemmed Moisture and freezing of amaranth grains and their thermal expansion capacity
title_sort Moisture and freezing of amaranth grains and their thermal expansion capacity
author Bianchini, Maria das Graças de Assis
author_facet Bianchini, Maria das Graças de Assis
Beléia, Adelaide Del Pino
author_role author
author2 Beléia, Adelaide Del Pino
author2_role author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Bianchini, Maria das Graças de Assis
Beléia, Adelaide Del Pino
dc.subject.por.fl_str_mv Amaranthus cruentus; chemical composition; popping; physical properties
Amaranthus cruentus; composição química; pipocamento; propriedades físicas
topic Amaranthus cruentus; chemical composition; popping; physical properties
Amaranthus cruentus; composição química; pipocamento; propriedades físicas
description The objective of this work was to evaluate the influence of moisture content, storage temperature, and moment of hydration of amaranth (Amaranthus cruentus L.) grains on their expansion capacity, as well to compare the chemical compositions of raw and popped grain. The attributes mean weight diameter, volume of expansion, density, yield, amount of non popped grains and residence time of BRS Alegria grains were evaluated according to three grain moisture contents (9.5, 11.5 and 13.5%), two forms of storage, environment temperature (±28°C) and freezing (-18°C), and two different stages of hydration, before and after freezing. A metal plate was heated to 215°C to pop the grains. Frozen grains with 13.5% moisture content had higher average diameter and volume expansion, lower density and residence time. The grain moisture content of 13.5% produced the highest yields and grain expansions. The storage at -18°C provided larger and lighter popping than the environmental one. Popping presented reduced protein and insoluble fibers and increased lipid and soluble fiber in relation to the raw grain. Frozen grains at -18ºC and hydration at 13.5% moisture, favors the popping of amaranth, and results in higher quality of the popped grains.
publishDate 2011
dc.date.none.fl_str_mv 2011-01-27
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/7940
url https://seer.sct.embrapa.br/index.php/pab/article/view/7940
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/7940/6088
https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/7940/3568
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
dc.source.none.fl_str_mv Pesquisa Agropecuaria Brasileira; v.45, n.8, ago. 2010; 917-924
Pesquisa Agropecuária Brasileira; v.45, n.8, ago. 2010; 917-924
1678-3921
0100-104x
reponame:Pesquisa Agropecuária Brasileira (Online)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Pesquisa Agropecuária Brasileira (Online)
collection Pesquisa Agropecuária Brasileira (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv pab@sct.embrapa.br || sct.pab@embrapa.br
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