The effects of water and sucrose contents on the physicochemical properties of non-directly expanded rice flour extrudates

Food Science and Technology (Campinas)

Marcia Cristina Da Silva²  Carlos Wanderlei Piler De Carvalho¹  Cristina Tristão Andrade¹ 

[1] ,Universidade Federal do Rio de Janeiro Instituto de Química Rio de Janeiro RJ ,Brasil

关键词: Orysa sativa L.;    sugar;    extrusion;    water absorption index;    water solubility index;    volumetric expansion index;    bulk density;    Orysa sativa L.;    açúcar;    extrusão;    índice de absorção de água;    índice de solubilidade em água;    índice de expansão volumétrica;    densidade aparente;   

DOI  :  10.1590/S0101-20612009000300032

来源: SciELO

【 摘 要 】

Rice flour was processed by extrusion cooking in the presence of variable contents of water and sucrose. The process was carried out in a twin-screw extruder under the conditions given by a centre rotational experimental design of second order. The effects of the independent variables, water content (27.9 to 42.1%), and sucrose content (0.1 to 19.9%) on the physicochemical properties of the extrudates were investigated. The water absorption index (WAI), water solubility index (WSI), volumetric expansion index (VEI), and bulk density (BD) were determined as dependent variables. BD was determined for samples before and after frying. An increase in water contents resulted in higher WAI and VEI, and lower WSI and BD for extrudates before and after frying. Higher sucrose levels led to increased values of WAI and VEI and to reduced values of WSI and BD. Both independent variables had significant influence on the physicochemical properties of rice flour extrudates. However, the sucrose content was the most significant. The interaction between these two independent variables and their quadratic effect were also important for the responses studied.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License