Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1007/s10973-017-6766-6 http://hdl.handle.net/11449/160362 |
Resumo: | The effects of different doses of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour were studied using thermogravimetry and derivative thermogravimetry (TG-DTG), differential scanning calorimetry, X-ray diffraction (XRD), field emission gun-scanning electron microscopy (FEG-SEM) and pasting properties (RVA) analysis. The thermogravimetric curves showed four mass losses. A small displacement was observed for the second loss, which occurred for the irradiated flours, compared to the control sample. The irradiated samples showed a slight decrease in the thermal parameters: initial temperature (T (o)), peak temperature (T (p)) and gelatinisation enthalpy (a-H-3). All the black rice flours exhibited A-type crystallinity pattern, and the gamma radiation did not change the XRD patterns or the degree of crystallinity. The micro-images obtained using FEG-SEM showed a composite of organic and heterogeneous material; after gamma radiation, some changes occurred, such as cracks, pores and smaller fragments. The pasting properties decreased significantly with irradiation. The decrease in setback and breakdown viscosity after irradiation suggested an indication that it may be possible to improve the quality of food based on black rice flours. Gamma radiation can be a useful tool to modify rice flours in order to suit various functionalities and to help meet the growing demands of the food industry. |
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Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flourBlack riceIrradiationThermal analysisGelatinisationMorphologyCrystallinityThe effects of different doses of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour were studied using thermogravimetry and derivative thermogravimetry (TG-DTG), differential scanning calorimetry, X-ray diffraction (XRD), field emission gun-scanning electron microscopy (FEG-SEM) and pasting properties (RVA) analysis. The thermogravimetric curves showed four mass losses. A small displacement was observed for the second loss, which occurred for the irradiated flours, compared to the control sample. The irradiated samples showed a slight decrease in the thermal parameters: initial temperature (T (o)), peak temperature (T (p)) and gelatinisation enthalpy (a-H-3). All the black rice flours exhibited A-type crystallinity pattern, and the gamma radiation did not change the XRD patterns or the degree of crystallinity. The micro-images obtained using FEG-SEM showed a composite of organic and heterogeneous material; after gamma radiation, some changes occurred, such as cracks, pores and smaller fragments. The pasting properties decreased significantly with irradiation. The decrease in setback and breakdown viscosity after irradiation suggested an indication that it may be possible to improve the quality of food based on black rice flours. Gamma radiation can be a useful tool to modify rice flours in order to suit various functionalities and to help meet the growing demands of the food industry.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)State Univ Ponta Grossa UEPG, Food Sci & Technol Grad Program, Av Carlos Cavalcanti 4748 Uvaranas Campus, BR-84030900 Ponta Grossa, PR, BrazilState Univ So Paulo USP, Ctr Nucl Energy Agr, Av Centenario,Luiz de Queiroz Campus 303, BR-13900470 Piracicaba, BrazilSpringerUniversidade Estadual de Ponta Grossa (UEPG)Universidade de São Paulo (USP)Universidade Estadual Paulista (Unesp)Ito, Vivian CristinaBet, Camila DelinskiWojeicchowski, Jose PedroDemiate, Ivo MottinFillet Spoto, Marta HelenaSchnitzler, EgonLacerda, Luiz Gustavo2018-11-26T16:03:03Z2018-11-26T16:03:03Z2018-07-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article529-537application/pdfhttp://dx.doi.org/10.1007/s10973-017-6766-6Journal Of Thermal Analysis And Calorimetry. Dordrecht: Springer, v. 133, n. 1, p. 529-537, 2018.1388-6150http://hdl.handle.net/11449/16036210.1007/s10973-017-6766-6WOS:000435398700052WOS000435398700052.pdfWeb of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal Of Thermal Analysis And Calorimetry0,587info:eu-repo/semantics/openAccess2023-11-05T06:07:02Zoai:repositorio.unesp.br:11449/160362Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T16:56:35.055206Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour |
title |
Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour |
spellingShingle |
Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour Ito, Vivian Cristina Black rice Irradiation Thermal analysis Gelatinisation Morphology Crystallinity |
title_short |
Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour |
title_full |
Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour |
title_fullStr |
Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour |
title_full_unstemmed |
Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour |
title_sort |
Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour |
author |
Ito, Vivian Cristina |
author_facet |
Ito, Vivian Cristina Bet, Camila Delinski Wojeicchowski, Jose Pedro Demiate, Ivo Mottin Fillet Spoto, Marta Helena Schnitzler, Egon Lacerda, Luiz Gustavo |
author_role |
author |
author2 |
Bet, Camila Delinski Wojeicchowski, Jose Pedro Demiate, Ivo Mottin Fillet Spoto, Marta Helena Schnitzler, Egon Lacerda, Luiz Gustavo |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual de Ponta Grossa (UEPG) Universidade de São Paulo (USP) Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Ito, Vivian Cristina Bet, Camila Delinski Wojeicchowski, Jose Pedro Demiate, Ivo Mottin Fillet Spoto, Marta Helena Schnitzler, Egon Lacerda, Luiz Gustavo |
dc.subject.por.fl_str_mv |
Black rice Irradiation Thermal analysis Gelatinisation Morphology Crystallinity |
topic |
Black rice Irradiation Thermal analysis Gelatinisation Morphology Crystallinity |
description |
The effects of different doses of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour were studied using thermogravimetry and derivative thermogravimetry (TG-DTG), differential scanning calorimetry, X-ray diffraction (XRD), field emission gun-scanning electron microscopy (FEG-SEM) and pasting properties (RVA) analysis. The thermogravimetric curves showed four mass losses. A small displacement was observed for the second loss, which occurred for the irradiated flours, compared to the control sample. The irradiated samples showed a slight decrease in the thermal parameters: initial temperature (T (o)), peak temperature (T (p)) and gelatinisation enthalpy (a-H-3). All the black rice flours exhibited A-type crystallinity pattern, and the gamma radiation did not change the XRD patterns or the degree of crystallinity. The micro-images obtained using FEG-SEM showed a composite of organic and heterogeneous material; after gamma radiation, some changes occurred, such as cracks, pores and smaller fragments. The pasting properties decreased significantly with irradiation. The decrease in setback and breakdown viscosity after irradiation suggested an indication that it may be possible to improve the quality of food based on black rice flours. Gamma radiation can be a useful tool to modify rice flours in order to suit various functionalities and to help meet the growing demands of the food industry. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-11-26T16:03:03Z 2018-11-26T16:03:03Z 2018-07-01 |
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://dx.doi.org/10.1007/s10973-017-6766-6 Journal Of Thermal Analysis And Calorimetry. Dordrecht: Springer, v. 133, n. 1, p. 529-537, 2018. 1388-6150 http://hdl.handle.net/11449/160362 10.1007/s10973-017-6766-6 WOS:000435398700052 WOS000435398700052.pdf |
url |
http://dx.doi.org/10.1007/s10973-017-6766-6 http://hdl.handle.net/11449/160362 |
identifier_str_mv |
Journal Of Thermal Analysis And Calorimetry. Dordrecht: Springer, v. 133, n. 1, p. 529-537, 2018. 1388-6150 10.1007/s10973-017-6766-6 WOS:000435398700052 WOS000435398700052.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Journal Of Thermal Analysis And Calorimetry 0,587 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
529-537 application/pdf |
dc.publisher.none.fl_str_mv |
Springer |
publisher.none.fl_str_mv |
Springer |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128724941406208 |