Physical-chemical characterization of pre-cooked mixed rice flour and barley bagasse

Detalhes bibliográficos
Autor(a) principal: Ascheri, Diego Palmiro Ramirez
Data de Publicação: 2016
Outros Autores: Cavalcante, Luis Henrique, Ascheri, José Luis Ramírez, Carvalho, Carlos Wanderlei Piler de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/20979
Resumo: The extrusion processing parameters, chemical composition and water content of the flour mixture may affect the structure of rice flour, leading to products with different rheological behavior and hygroscopicity. Therefore, this work aimed to study the rheological properties and water adsorption of mixed flours of broken rice and barley bagasse obtained by extrusion cooking. Samples were prepared from a mixture of grits/bagasse between 82/18 and 73/27 (w/w) with water content between 18.04 and 26.96%, using a single screw extruder. The rheological properties of the extruded flour were determined by a rapid viscosity analyzer to evaluate the cooking profile of the pastes by observing the pasting temperature, maximum viscosity, breakdown and retrogradation. The adsorption process was performed by weighing the samples stored at temperatures of 25, 30, 35 and 45 °C with water activity between 0.112 and 0.973. The isotherms were fitted using the following mathematical models: Halsey, Oswin, Smith, GAB and Peleg. The extruded composite flours were characterized by their lack of initial viscosity. The pasting temperature (40-67 °C), maximum viscosity (690-1146 cP), breakdown viscosity (0-175 cP) and retrogradation (613-1382 cP) were lower than for raw rice flour. The Peleg equation fitted well to the water adsorption data and can be used to represent the sigmoidal type II shape of the water adsorption isotherms for the extruded mixed flours from rice grits and barley bagasse.
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spelling Physical-chemical characterization of pre-cooked mixed rice flour and barley bagasseCaracterização físico-química de farinha mista pré-cozida de arroz e bagaço de cevadaHordeum vulgareOryza sativaByproductPaste viscosityWater adsorption isotherms.Hordeum vulgareOryza sativaSubprodutoViscosidade de pastaIsotermas de sorção.The extrusion processing parameters, chemical composition and water content of the flour mixture may affect the structure of rice flour, leading to products with different rheological behavior and hygroscopicity. Therefore, this work aimed to study the rheological properties and water adsorption of mixed flours of broken rice and barley bagasse obtained by extrusion cooking. Samples were prepared from a mixture of grits/bagasse between 82/18 and 73/27 (w/w) with water content between 18.04 and 26.96%, using a single screw extruder. The rheological properties of the extruded flour were determined by a rapid viscosity analyzer to evaluate the cooking profile of the pastes by observing the pasting temperature, maximum viscosity, breakdown and retrogradation. The adsorption process was performed by weighing the samples stored at temperatures of 25, 30, 35 and 45 °C with water activity between 0.112 and 0.973. The isotherms were fitted using the following mathematical models: Halsey, Oswin, Smith, GAB and Peleg. The extruded composite flours were characterized by their lack of initial viscosity. The pasting temperature (40-67 °C), maximum viscosity (690-1146 cP), breakdown viscosity (0-175 cP) and retrogradation (613-1382 cP) were lower than for raw rice flour. The Peleg equation fitted well to the water adsorption data and can be used to represent the sigmoidal type II shape of the water adsorption isotherms for the extruded mixed flours from rice grits and barley bagasse.Os parâmetros do processo de extrusão, composição química e teor de água da mistura podem afetar a estrutura da farinha de arroz originando produtos com diferentes comportamentos reológicos e higroscópicos. Por isso, o presente trabalho teve por objetivo estudar as principais propriedades reológicas e de adsorção de água de farinhas mistas de quirera de arroz e bagaço de cevada obtidas por extrusão termoplástica. As amostras foram elaboradas a partir de uma mistura de arroz/bagaço entre 82/18 e 73/27 (m/m) e teor de água entre 18,04 e 26,96%, utilizando-se uma extrusora de parafuso único. As propriedades reológicas das farinhas extrudadas foram determinadas por meio de um determinador rápido de viscosidade avaliando-se o perfil de cozimento das pastas pela observação da temperatura de empastamento, viscosidade máxima, quebra de viscosidade e tendência à retrogradação. O processo de adsorção foi determinado utilizando-se o método gravimétrico estático em temperaturas de 25, 30, 35 e 45 °C e atividades de água entre 0,112 e 0,973. As isotermas foram ajustadas a modelos matemáticos de Halsey, Oswin, Smith, GAB e Peleg. As farinhas mistas extrudadas se caracterizaram por não apresentar viscosidade inicial. A temperatura de empastamento (40-67 °C), viscosidade máxima (690-1146 cP), quebra de viscosidade (0-175 cP) e tendência à retrogradação (613-1382 cP) foram inferiores às da farinha de arroz crua. Os dados de adsorção de água foram bem ajustados pela equação de Peleg, podendo-se utilizar para representar as isotermas de adsorção de água de forma sigmoidal do tipo II das farinhas mistas extrudadas de quirera de arroz e bagaço de cevada.UEL2016-04-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2097910.5433/1679-0359.2016v37n2p737Semina: Ciências Agrárias; Vol. 37 No. 2 (2016); 737-750Semina: Ciências Agrárias; v. 37 n. 2 (2016); 737-7501679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/20979/18593http://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessAscheri, Diego Palmiro RamirezCavalcante, Luis HenriqueAscheri, José Luis RamírezCarvalho, Carlos Wanderlei Piler de2022-12-01T16:14:22Zoai:ojs.pkp.sfu.ca:article/20979Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-12-01T16:14:22Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Physical-chemical characterization of pre-cooked mixed rice flour and barley bagasse
Caracterização físico-química de farinha mista pré-cozida de arroz e bagaço de cevada
title Physical-chemical characterization of pre-cooked mixed rice flour and barley bagasse
spellingShingle Physical-chemical characterization of pre-cooked mixed rice flour and barley bagasse
Ascheri, Diego Palmiro Ramirez
Hordeum vulgare
Oryza sativa
Byproduct
Paste viscosity
Water adsorption isotherms.
Hordeum vulgare
Oryza sativa
Subproduto
Viscosidade de pasta
Isotermas de sorção.
title_short Physical-chemical characterization of pre-cooked mixed rice flour and barley bagasse
title_full Physical-chemical characterization of pre-cooked mixed rice flour and barley bagasse
title_fullStr Physical-chemical characterization of pre-cooked mixed rice flour and barley bagasse
title_full_unstemmed Physical-chemical characterization of pre-cooked mixed rice flour and barley bagasse
title_sort Physical-chemical characterization of pre-cooked mixed rice flour and barley bagasse
author Ascheri, Diego Palmiro Ramirez
author_facet Ascheri, Diego Palmiro Ramirez
Cavalcante, Luis Henrique
Ascheri, José Luis Ramírez
Carvalho, Carlos Wanderlei Piler de
author_role author
author2 Cavalcante, Luis Henrique
Ascheri, José Luis Ramírez
Carvalho, Carlos Wanderlei Piler de
author2_role author
author
author
dc.contributor.author.fl_str_mv Ascheri, Diego Palmiro Ramirez
Cavalcante, Luis Henrique
Ascheri, José Luis Ramírez
Carvalho, Carlos Wanderlei Piler de
dc.subject.por.fl_str_mv Hordeum vulgare
Oryza sativa
Byproduct
Paste viscosity
Water adsorption isotherms.
Hordeum vulgare
Oryza sativa
Subproduto
Viscosidade de pasta
Isotermas de sorção.
topic Hordeum vulgare
Oryza sativa
Byproduct
Paste viscosity
Water adsorption isotherms.
Hordeum vulgare
Oryza sativa
Subproduto
Viscosidade de pasta
Isotermas de sorção.
description The extrusion processing parameters, chemical composition and water content of the flour mixture may affect the structure of rice flour, leading to products with different rheological behavior and hygroscopicity. Therefore, this work aimed to study the rheological properties and water adsorption of mixed flours of broken rice and barley bagasse obtained by extrusion cooking. Samples were prepared from a mixture of grits/bagasse between 82/18 and 73/27 (w/w) with water content between 18.04 and 26.96%, using a single screw extruder. The rheological properties of the extruded flour were determined by a rapid viscosity analyzer to evaluate the cooking profile of the pastes by observing the pasting temperature, maximum viscosity, breakdown and retrogradation. The adsorption process was performed by weighing the samples stored at temperatures of 25, 30, 35 and 45 °C with water activity between 0.112 and 0.973. The isotherms were fitted using the following mathematical models: Halsey, Oswin, Smith, GAB and Peleg. The extruded composite flours were characterized by their lack of initial viscosity. The pasting temperature (40-67 °C), maximum viscosity (690-1146 cP), breakdown viscosity (0-175 cP) and retrogradation (613-1382 cP) were lower than for raw rice flour. The Peleg equation fitted well to the water adsorption data and can be used to represent the sigmoidal type II shape of the water adsorption isotherms for the extruded mixed flours from rice grits and barley bagasse.
publishDate 2016
dc.date.none.fl_str_mv 2016-04-26
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://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/20979
10.5433/1679-0359.2016v37n2p737
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/20979
identifier_str_mv 10.5433/1679-0359.2016v37n2p737
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/20979/18593
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by-nc/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 37 No. 2 (2016); 737-750
Semina: Ciências Agrárias; v. 37 n. 2 (2016); 737-750
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
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