Functional and thermorheological properties of rice flour gels for gluten-free pasta applications

Detalhes bibliográficos
Autor(a) principal: Fradinho, Patrícia
Data de Publicação: 2018
Outros Autores: Sousa, Isabel, Raymundo, Anabela
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/16392
Resumo: Based on the European Commission directives on circular economy, this work explores the functional and thermorheological properties of rice flour from broken kernels, a by-product from the rice industry, in order to evaluate its possible use in food applications, back into the value chain. Chemical and hydration properties of two rice varieties (Guiana – Indica spp, Ariete – Japonica spp) were accessed, as well as the impact of the rice variety on the texture and viscoelasticity of rice flour gels (6–26%). Both rice varieties presented statistically different physicochemical properties (protein, lipid and amylose contents), and hydration properties that support the distinct texture and rheology behaviour of gels obtained. Rheology results suggested the formation of a gel-network structure with high frequency dependence, especially at lower rice concentrations. Texture results suggest that both rice varieties could be suited for development of gluten-free products that require pre-gelatinised starch, such as pasta. The effect of gelatinised rice flour (10–25%) and gelatinised flour/rice flour ratio (40:60, 50:50, 60:40) on the physical properties and cooking quality of pasta were assessed. Better overall cooking quality and texture properties were obtained for the formulation with 20% gelatinised rice flour and 50:50 rice gel:rice flour ratio
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spelling Functional and thermorheological properties of rice flour gels for gluten-free pasta applicationsamylosebroken ricegelatinizationrheologyswelling powerwaste valorisationBased on the European Commission directives on circular economy, this work explores the functional and thermorheological properties of rice flour from broken kernels, a by-product from the rice industry, in order to evaluate its possible use in food applications, back into the value chain. Chemical and hydration properties of two rice varieties (Guiana – Indica spp, Ariete – Japonica spp) were accessed, as well as the impact of the rice variety on the texture and viscoelasticity of rice flour gels (6–26%). Both rice varieties presented statistically different physicochemical properties (protein, lipid and amylose contents), and hydration properties that support the distinct texture and rheology behaviour of gels obtained. Rheology results suggested the formation of a gel-network structure with high frequency dependence, especially at lower rice concentrations. Texture results suggest that both rice varieties could be suited for development of gluten-free products that require pre-gelatinised starch, such as pasta. The effect of gelatinised rice flour (10–25%) and gelatinised flour/rice flour ratio (40:60, 50:50, 60:40) on the physical properties and cooking quality of pasta were assessed. Better overall cooking quality and texture properties were obtained for the formulation with 20% gelatinised rice flour and 50:50 rice gel:rice flour ratioIFSTRepositório da Universidade de LisboaFradinho, PatríciaSousa, IsabelRaymundo, Anabela2018-11-26T12:00:33Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/16392eng10.1111/ijfs.14001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:46:12Zoai:www.repository.utl.pt:10400.5/16392Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:01:48.495317Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Functional and thermorheological properties of rice flour gels for gluten-free pasta applications
title Functional and thermorheological properties of rice flour gels for gluten-free pasta applications
spellingShingle Functional and thermorheological properties of rice flour gels for gluten-free pasta applications
Fradinho, Patrícia
amylose
broken rice
gelatinization
rheology
swelling power
waste valorisation
title_short Functional and thermorheological properties of rice flour gels for gluten-free pasta applications
title_full Functional and thermorheological properties of rice flour gels for gluten-free pasta applications
title_fullStr Functional and thermorheological properties of rice flour gels for gluten-free pasta applications
title_full_unstemmed Functional and thermorheological properties of rice flour gels for gluten-free pasta applications
title_sort Functional and thermorheological properties of rice flour gels for gluten-free pasta applications
author Fradinho, Patrícia
author_facet Fradinho, Patrícia
Sousa, Isabel
Raymundo, Anabela
author_role author
author2 Sousa, Isabel
Raymundo, Anabela
author2_role author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Fradinho, Patrícia
Sousa, Isabel
Raymundo, Anabela
dc.subject.por.fl_str_mv amylose
broken rice
gelatinization
rheology
swelling power
waste valorisation
topic amylose
broken rice
gelatinization
rheology
swelling power
waste valorisation
description Based on the European Commission directives on circular economy, this work explores the functional and thermorheological properties of rice flour from broken kernels, a by-product from the rice industry, in order to evaluate its possible use in food applications, back into the value chain. Chemical and hydration properties of two rice varieties (Guiana – Indica spp, Ariete – Japonica spp) were accessed, as well as the impact of the rice variety on the texture and viscoelasticity of rice flour gels (6–26%). Both rice varieties presented statistically different physicochemical properties (protein, lipid and amylose contents), and hydration properties that support the distinct texture and rheology behaviour of gels obtained. Rheology results suggested the formation of a gel-network structure with high frequency dependence, especially at lower rice concentrations. Texture results suggest that both rice varieties could be suited for development of gluten-free products that require pre-gelatinised starch, such as pasta. The effect of gelatinised rice flour (10–25%) and gelatinised flour/rice flour ratio (40:60, 50:50, 60:40) on the physical properties and cooking quality of pasta were assessed. Better overall cooking quality and texture properties were obtained for the formulation with 20% gelatinised rice flour and 50:50 rice gel:rice flour ratio
publishDate 2018
dc.date.none.fl_str_mv 2018-11-26T12:00:33Z
2019
2019-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/16392
url http://hdl.handle.net/10400.5/16392
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1111/ijfs.14001
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dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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