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|Type:||Artigo de periódico|
|Title:||Technological properties of pre-gelatinized rice flour obtained by thermoplastic extrusion|
|Abstract:||The rice flour has become an attractive ingredient in the extrusion industry due to its unique attributes such as bland taste, white color and hypoallergenicity. The purpose of this research was to produce and analyze pre-gelatinized rice flour (GRF) for thermoplastic extrusion. The GRY was extruded using a Brabender single screw extruder, varying moisture (19.2 - 24.8%) and extrusion temperature (108 - 192 degrees C). Torque, expansion index (EI), viscographic properties, water absorption index (WAI), and water solubility index (WSI) characteristics of GRF were analyzed using response surface methodology (RSM) and main component analysis (PCA). The results, analyzed by MRS and PCA, indicated that during the process, the values of torque and El increased when lower moisture was used. Considering viscographic properties, GRF presented a higher initial viscosity of the starch paste when in higher temperatures, while viscosities at 95 degrees C and at 50 degrees C increased when temperature and moisture were at extreme opposites. WAI decreased when lower temperatures and higher moisture were used. WSI was not influenced by temperature and moisture when analyzed using MRS, but with PCA, there was an increase when temperatures ranged between 120 - 150 degrees C and moisture between 19.2 - 22%. In conclusion, both MRS and PCA analysis showed that a variation in the technological properties of GRF were related to the use of opposite extremes of temperature and/or moisture during the extrusion process, and the PCA was able to complete the analysis done using MRS.|
|Editor:||Univ Federal Lavras-ufla|
|Citation:||Ciencia E Agrotecnologia. Univ Federal Lavras-ufla, v. 32, n. 5, n. 1543, n. 1550, 2008.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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