Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/970108
Research center of Embrapa/Collection: Embrapa Arroz e Feijão - Artigo em periódico indexado (ALICE)
Date Issued: 2013
Type of Material: Artigo em periódico indexado (ALICE)
Authors: CARVALHO, A. V.
BASSINELLO, P. Z.
RIOS, A. de O.
FERREIRA, T. F.
CARVALHO, R. N.
KOAKUZU, S. N.
Additional Information: ANA 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.
Title: Characterization of pre-gelatinized rice and bean flour.
Publisher: Food Science and Technology, Campinas, v. 33, n. 2, p. 245-250, Apr./June, 2013.
Language: en
Description: The 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.
Thesagro: Feijão
Phaseolus vulgaris
Arroz
Oryza sativa
Extrusão
Farinha
NAL Thesaurus: Thermoplastics
Extrusion
Data Created: 2013-11-01
ISSN: 0101-2061
Appears in Collections:Artigo em periódico indexado (CNPAF)

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