Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/337225
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampChang, Yoon Kil-
dc.typeArtigopt_BR
dc.titleProduction of innovative gluten-free breakfast cereals based on red and black rice by extrusion processing technologypt_BR
dc.contributor.authorRivero Meza, Silvia Leticia-
dc.contributor.authorSinnecker, Patricia-
dc.contributor.authorSchmiele, Marcio-
dc.contributor.authorMassaretto, Isabel Louro-
dc.contributor.authorChang, Yoon Kil-
dc.contributor.authorLanfer Marquez, Ursula Maria-
dc.subjectFarinha de arrozpt_BR
dc.subjectLanchespt_BR
dc.subject.otherlanguageRice flourpt_BR
dc.subject.otherlanguageSnack foodspt_BR
dc.description.abstractThe transformation of black and red, broken or not, whole rice grains, into breakfast cereals is an interesting way to add value to these snacks for some reasons. Firstly, broken kernels hardly achieve a high market value; whole rice is healthy not only for their nutrient contents but also for their phytochemical profile, rich in phenolic compounds; breakfast cereals from pigmented rice are colored by themselves, and any additional colorant is unneeded; finally, rice is naturally gluten-free and suitable for those with conditions like celiac disease or gluten sensitivity. The objective of this study was to optimize some extrusion parameters that account for the physicochemical properties of extrudates by using response surface methodology. Feed moisture between 15 and 21% and the 4th barrel zone temperature between 110 and 160 degrees C were the independent variables. Specific features such as color, texture, water solubility and absorption, cold viscosity, expansion, specific volume, and compression force were evaluated. The trials have shown that moisture had a higher impact on the extrusion process than temperature. Less expanded, denser, harder, and darker products were obtained at higher moisture levels. The optimum points were defined at 15.5% and 16.0% of feed moisture and 159 degrees C and 150 degrees C of temperature for black and red rice extrudates, respectively. These conditions resulted in cereal breakfast balls with optimal water solubility, volume, texture, and good color. Additionally, cold viscosities and a low compression led to products with a potential high approval by consumerspt_BR
dc.relation.ispartofJournal of Food Science and Technologypt_BR
dc.publisher.cityNew Delhipt_BR
dc.publisher.countryÍndiapt_BR
dc.publisherSpringerpt_BR
dc.date.issued2019-
dc.date.monthofcirculationNov.pt_BR
dc.language.isoengpt_BR
dc.description.volume56pt_BR
dc.description.issuenumber11pt_BR
dc.description.firstpage4855pt_BR
dc.description.lastpage4866pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0022-1155pt_BR
dc.identifier.eissn0975-8402pt_BR
dc.identifier.doi10.1007/s13197-019-03951-ypt_BR
dc.identifier.urlhttps://link.springer.com/article/10.1007%2Fs13197-019-03951-ypt_BR
dc.date.available2020-03-23T21:36:57Z-
dc.date.accessioned2020-03-23T21:36:57Z-
dc.description.provenanceSubmitted by Cintia Oliveira de Moura (cintiaom@unicamp.br) on 2020-03-23T21:36:57Z No. of bitstreams: 0. Added 1 bitstream(s) on 2020-07-20T14:19:43Z : No. of bitstreams: 1 000494045200011.pdf: 985022 bytes, checksum: ad01781afd56113041b93cbe10bc83f4 (MD5)en
dc.description.provenanceMade available in DSpace on 2020-03-23T21:36:57Z (GMT). No. of bitstreams: 0 Previous issue date: 2019en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/337225-
dc.contributor.departmentDepartamento de Tecnologia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordPigmented rice flourpt_BR
dc.subject.keywordQuality parameterspt_BR
dc.subject.keywordExtrusion optimizationpt_BR
dc.identifier.source494045200011pt_BR
dc.type.formArtigo originalpt_BR
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