Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice Grains
The utilization of whole grains in food formulations is nowadays recommended. Extrusion cooking allows obtaining precooked cereal products and a wide range of ready-to-eat foods. Two rice varieties having different amylose content (Fortuna 16% and Paso 144, 27%) were extruded using a Brabender singl...
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| Format: | Article |
| Language: | English |
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Wiley
2013-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2013/584148 |
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| author | Rolando José González Elena Pastor Cavada Javier Vioque Peña Roberto Luis Torres Dardo Mario De Greef Silvina Rosa Drago |
| author_facet | Rolando José González Elena Pastor Cavada Javier Vioque Peña Roberto Luis Torres Dardo Mario De Greef Silvina Rosa Drago |
| author_sort | Rolando José González |
| collection | DOAJ |
| description | The utilization of whole grains in food formulations is nowadays recommended. Extrusion cooking allows obtaining precooked cereal products and a wide range of ready-to-eat foods. Two rice varieties having different amylose content (Fortuna 16% and Paso 144, 27%) were extruded using a Brabender single screw extruder. Factorial experimental design was used to study the effects of extrusion temperature (160, 175, and 190°C) and grits moisture content (14%, 16.5%, and 19%) on extrudate properties. Specific mechanical energy consumption (SMEC), radial expansion (E), specific volume (SV), water absorption (WA), and solubility (S) were determined on each extrudate sample. In general, Fortuna variety showed higher values of SMEC and S (703–409 versus 637–407 J/g; 33.0–21.0 versus 20.1–11.0%, resp.) than those of Paso 144; on the contrary SV (8.64–3.47 versus 8.27–4.53 mL/g) and WA tended to be lower (7.7–5.1 versus 8.4–6.6 mL/g). Both varieties showed similar values of expansion rate (3.60–2.18). Physical characteristics depended on extrusion conditions and rice variety used. The degree of cooking reached by Paso rice samples was lower than that obtained for Fortuna. It is suggested that the presence of germ and bran interfered with the cooking process, decreasing friction level and broadening residence time distribution. |
| format | Article |
| id | doaj-art-2031583773ee4f5b904b89cbfbb90c19 |
| institution | OA Journals |
| issn | 2314-5765 |
| language | English |
| publishDate | 2013-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-2031583773ee4f5b904b89cbfbb90c192025-08-20T02:04:33ZengWileyInternational Journal of Food Science2314-57652013-01-01201310.1155/2013/584148584148Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice GrainsRolando José González0Elena Pastor Cavada1Javier Vioque Peña2Roberto Luis Torres3Dardo Mario De Greef4Silvina Rosa Drago5Instituto de Tecnología de Alimentos, Universidad Nacional del Litoral, 1 de Mayo 3250, 3000 Santa Fe, ArgentinaInstituto de la Grasa (CSIC), Avenida Padre García Tejero 4, 41012 Seville, SpainInstituto de la Grasa (CSIC), Avenida Padre García Tejero 4, 41012 Seville, SpainInstituto de Tecnología de Alimentos, Universidad Nacional del Litoral, 1 de Mayo 3250, 3000 Santa Fe, ArgentinaInstituto de Tecnología de Alimentos, Universidad Nacional del Litoral, 1 de Mayo 3250, 3000 Santa Fe, ArgentinaInstituto de Tecnología de Alimentos, Universidad Nacional del Litoral, 1 de Mayo 3250, 3000 Santa Fe, ArgentinaThe utilization of whole grains in food formulations is nowadays recommended. Extrusion cooking allows obtaining precooked cereal products and a wide range of ready-to-eat foods. Two rice varieties having different amylose content (Fortuna 16% and Paso 144, 27%) were extruded using a Brabender single screw extruder. Factorial experimental design was used to study the effects of extrusion temperature (160, 175, and 190°C) and grits moisture content (14%, 16.5%, and 19%) on extrudate properties. Specific mechanical energy consumption (SMEC), radial expansion (E), specific volume (SV), water absorption (WA), and solubility (S) were determined on each extrudate sample. In general, Fortuna variety showed higher values of SMEC and S (703–409 versus 637–407 J/g; 33.0–21.0 versus 20.1–11.0%, resp.) than those of Paso 144; on the contrary SV (8.64–3.47 versus 8.27–4.53 mL/g) and WA tended to be lower (7.7–5.1 versus 8.4–6.6 mL/g). Both varieties showed similar values of expansion rate (3.60–2.18). Physical characteristics depended on extrusion conditions and rice variety used. The degree of cooking reached by Paso rice samples was lower than that obtained for Fortuna. It is suggested that the presence of germ and bran interfered with the cooking process, decreasing friction level and broadening residence time distribution.http://dx.doi.org/10.1155/2013/584148 |
| spellingShingle | Rolando José González Elena Pastor Cavada Javier Vioque Peña Roberto Luis Torres Dardo Mario De Greef Silvina Rosa Drago Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice Grains International Journal of Food Science |
| title | Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice Grains |
| title_full | Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice Grains |
| title_fullStr | Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice Grains |
| title_full_unstemmed | Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice Grains |
| title_short | Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice Grains |
| title_sort | extrusion conditions and amylose content affect physicochemical properties of extrudates obtained from brown rice grains |
| url | http://dx.doi.org/10.1155/2013/584148 |
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