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| Registros recuperados : 76 | |
| Registros recuperados : 76 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Amazônia Oriental; Embrapa Arroz e Feijão. |
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Data corrente: |
01/11/2013 |
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Data da última atualização: |
31/10/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
CARVALHO, A. V.; BASSINELLO, P. Z.; RIOS, A. de O.; FERREIRA, T. F.; CARVALHO, R. N.; KOAKUZU, S. N. |
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Afiliação: |
ANA VANIA CARVALHO, CPATU; PRISCILA ZACZUK BASSINELLO, CNPAF; ALESSANDRO DE OLIVEIRA RIOS, UFRGS; TAYSE FERREIRA FERREIRA, UFPA; ROSANGELA NUNES CARVALHO, CNPAF; SELMA NAKAMOTO KOAKUZU, CNPAF. |
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Título: |
Characterization of pre-gelatinized rice and bean flour. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Food Science and Technology, v. 33, n. 2, p. 245-250, Apr./June, 2013. |
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ISSN: |
0101-2061 |
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DOI: |
http://dx.doi.org/10.1590/S0101-20612013005000049 |
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Idioma: |
Inglês |
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Conteúdo: |
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. |
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Thesagro: |
Arroz; Extrusão; Farinha; Feijão; Oryza sativa; Phaseolus vulgaris. |
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Thesaurus NAL: |
Extrusion; Thermoplastics. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/91827/1/pzb.pdf
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Marc: |
LEADER 02165naa a2200301 a 4500
001 1970801
005 2022-10-31
008 2013 bl uuuu u00u1 u #d
022 $a0101-2061
024 7 $ahttp://dx.doi.org/10.1590/S0101-20612013005000049$2DOI
100 1 $aCARVALHO, A. V.
245 $aCharacterization of pre-gelatinized rice and bean flour.$h[electronic resource]
260 $c2013
520 $aThe 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.
650 $aExtrusion
650 $aThermoplastics
650 $aArroz
650 $aExtrusão
650 $aFarinha
650 $aFeijão
650 $aOryza sativa
650 $aPhaseolus vulgaris
700 1 $aBASSINELLO, P. Z.
700 1 $aRIOS, A. de O.
700 1 $aFERREIRA, T. F.
700 1 $aCARVALHO, R. N.
700 1 $aKOAKUZU, S. N.
773 $tFood Science and Technology$gv. 33, n. 2, p. 245-250, Apr./June, 2013.
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Registro original: |
Embrapa Amazônia Oriental (CPATU) |
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