Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments.
作者： Micaela Albarracín , Pau Talens , Nuria Martínez-Navarrete , Rolando J González , Silvina R Drago
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摘要: Physicochemical properties and structural characteristics of whole rice flours with different treatments (soaking, germination extrusion cooking) were studied. Water solubility, water absorption, crystallinity, adsorption isotherms (BET GAB models), glass transition temperature the samples determined. solubility absorption enhanced by cooking process (3.17–4.98 vs. 24.1–53.76 g/100 g 2.77–3.05 4.46–7.04 ml/g, respectively), but crystallinity was decreased (30–33 4–16%). Adsorption showed that extruded exhibited higher equilibrium moisture content as compared their corresponding non-extruded (5.0–19.2 4.0–16.1 g water/g solids). There no changes in values studied range (3.8–16 g/100 g). These results allow correct use foods also contributed to knowledge stabilization products.
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