English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/110811
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour

AutorMartínez, Mario M.; Calviño, Adelina ; Rosell, Cristina M. ; Gómez, Manuel
Palabras claveRice flour
Enzymatic hydrolysis
Particle size
Thermal properties
Fecha de publicación2014
CitaciónFood and Bioprocess Technology 7: 2657-2665 (2014)
ResumenRice flour is an interesting alternative for developing gluten free products, but its features do not always meet the process requirements. The objective of this study was to modify the functional properties of rice flour by combining extrusion and size fractionation. Different extrusion conditions (barrel temperature, feed moisture content and feed rate) were applied to vary the severity of the treatment on the flour constituents. Extrusion and mechanical fractionation of the rice flours modified their behavior affecting hydration, thermal and pasting features, besides their susceptibility to enzymatic hydrolysis. Specifically, onset and peak temperature increased and gelatinization enthalpy decreased when increasing barrel temperature of the extrusion. Fine flours with stronger extrusion (high temperature barrel) showed the highest susceptibility to enzymatic hydrolysis. Overall, the combination of both physical treatments maybe an attractive alternative for obtaining clean label rice flours with modified features. © 2014 Springer Science+Business Media New York.
Identificadoresdoi: 10.1007/s11947-014-1252-7
issn: 1935-5149
Aparece en las colecciones: (IATA) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
Food Bioprocess Technol-2014-Martinez.pdf220,54 kBAdobe PDFVista previa
Mostrar el registro completo

NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.