Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/970108
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dc.contributor.authorCARVALHO, A. V.pt_BR
dc.contributor.authorBASSINELLO, P. Z.pt_BR
dc.contributor.authorRIOS, A. de O.pt_BR
dc.contributor.authorFERREIRA, T. F.pt_BR
dc.contributor.authorCARVALHO, R. N.pt_BR
dc.contributor.authorKOAKUZU, S. N.pt_BR
dc.date.accessioned2013-11-01T11:11:11Zpt_BR
dc.date.available2013-11-01T11:11:11Zpt_BR
dc.date.created2013-11-01pt_BR
dc.date.issued2013pt_BR
dc.identifier.citationFood Science and Technology, Campinas, v. 33, n. 2, p. 245-250, Apr./June, 2013.pt_BR
dc.identifier.issn0101-2061pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/970108pt_BR
dc.descriptionThe objective of this study was to develop a pre-gelatinized flour using a mixture of broken rice and split beans by thermoplastic extrusion, and to evaluate the physicochemical, nutritional, and technological quality of the final product. The extrusion parameters were maintained using three heating zones with temperatures of 30 °C, 40 °C, and 70 °C; screw speed of 177 rpm; feed rate of 257 g/m, and circular matrix of 3.85 mm. The following characterization analyses were performed: physicochemical, nutritional, water absorption index (WAI), water solubility index (WSI), and paste viscosity. The pre-gelatinized rice and bean flour had an intermediate value of WAI, 7.51 g/g, and high WSI value, 24.61%. Regarding proteins, it was verified an average content of 12.9% in the final product. The amino acid contents found in the pre-gelatinized flour indicate that the mixture has the essential amino acids. It was also found that the pre-gelatinized flour supplies more than 60% of the essential amino acids recommended for children aged one to three years old. The gelatinized flour composed of broken rice and split beans is an alternative to the use of these by-products of the manufacture process of rice and beans to obtain a product with viable technological characteristics and high nutritional value.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleCharacterization of pre-gelatinized rice and bean flour.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2013-11-01T11:11:11Zpt_BR
dc.subject.thesagroFeijãopt_BR
dc.subject.thesagroPhaseolus vulgarispt_BR
dc.subject.thesagroArrozpt_BR
dc.subject.thesagroOryza sativapt_BR
dc.subject.thesagroExtrusãopt_BR
dc.subject.thesagroFarinhapt_BR
dc.subject.nalthesaurusThermoplasticspt_BR
dc.subject.nalthesaurusExtrusionpt_BR
riaa.ainfo.id970108pt_BR
riaa.ainfo.lastupdate2013-11-01pt_BR
dc.identifier.doihttp://dx.doi.org/10.1590/S0101-20612013005000049pt_BR
dc.contributor.institutionANA VANIA CARVALHO, CPATU; PRISCILA ZACZUK BASSINELLO, CNPAF; ALEXANDRE DE OLIVEIRA RIOS, UNIVERSIDADE FEDEAL DO RIO GRANDE DO SUL; TAYSE FERREIRA FERREIRA, UNIVERSIDADE FEDERAL DO PARÁ; ROSANGELA NUNES CARVALHO, CNPAF; SELMA NAKAMOTO KOAKUZU, CNPAF.pt_BR
Aparece nas coleções:Artigo em periódico indexado (CNPAF)

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