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Characterization of pre-gelatinized rice and bean flour

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Characterization of pre-gelatinized rice and bean flour

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Título Characterization of pre-gelatinized rice and bean flour
Autor Carvalho, Ana Vânia
Bassinello, Priscila Zaczuk
Rios, Alessandro de Oliveira
Ferreira, Tayse Ferreira
Carvalho, Rosangela Nunes
Koakuzu, Selma Nakamoto
Abstract 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.
Contido em Ciência e tecnologia de alimentos. Campinas, SP. vol.33, n. 2, (abr./jun. 2013), p. 245-250
Assunto Avaliação nutricional
Extrusado
Extrusão termoplástica
Farinha de arroz
Farinha de feijao
Farinha mista de arroz e de feijão
[en] Oryza sativa
[en] Phaseolus vulgaris
[en] Thermoplastic extrusion
Origem Nacional
Tipo Artigo de periódico
URI http://hdl.handle.net/10183/99281
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