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Por favor, use este identificador para citar o enlazar este ítem: http://uvadoc.uva.es/handle/10324/5726
Título: Effect of different extrusion treatments and particle size distribution on the physico-chemical properties of rice flour
Autor: Martínez, Mario M.
Rosell, Cristina M.
Gómez, Manuel
Año del Documento: 2014
Editorial: Springer
Descripción: Producción Científica
Documento Fuente: Food and Bioprocess Technology, 7(9):2657-2665
Resumen: Rice flour is an interesting alternative for developing gluten free products, but its features do not 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 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. Thermal properties (temperature and enthalpy) increased with the intensity of the extrusion and that effect was intensified with the greatest particle size of the flours. Fine flours with stronger extrusion showed the highest susceptibility to enzymatic hydrolysis and extrusion process increased that effect. Overall the combination of both physical treatment maybe an attractive alternative for obtaining clean label rice flours with modified features.
Materias (normalizadas): extrusión
harina de arroz
tamaño de partícula
propiedades térmicas
hidratación
hidrolisis enzimática
Revisión por Pares: SI
DOI: 10.1007/s11947-014-1252-7
Idioma: eng
URI: http://uvadoc.uva.es/handle/10324/5726
Derechos: info:eu-repo/semantics/openAccess
Aparece en las colecciones:DEP42 - Artículos de revista

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