2024-03-28T22:57:55Zhttp://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/289582021-06-23T11:19:30Zcom_10324_1166com_10324_931com_10324_894col_10324_1338
00925njm 22002777a 4500
dc
Villanueva Barrero, Marina
author
Harasym, Joanna
author
Muñoz Muñoz, José María
author
Ronda Balbás, María Felicidad
author
2018
The microwave radiation thermal treatment of rice flour was studied and its impact on physical and
structural characteristic in relation to the initial moisture content (IMC) (20% and 30%) was evaluated. To
explain the fundamentals of observed changes the microwave radiation absorption capacity of flour as
well as temperature and moisture change during the treatment were evaluated. The flour particle
morphological structure as well as crystallinity/amorphous region ratio changed after the treatment. The
flour thermal properties also altered revealing IMC significant impact on the gelatinization temperature,
that raised up to 3 C, and the amylopectin retrogradation extent that increased up to a 7% in the most
intense microwave-treated flours with respect to the native flour. Lower peak, setback and breakdown
viscosities - that decreased with respect to the native flour up to 42%, 34% and 86% respectively-and
higher pasting temperatures -that increased up to 10 ºC- were also observed. An exceptional microwave
irradiation efficiency resulting in rice flour physical changes in significantly shorter times, 4e8 min,
than conventional heat-moisture treatment processes was concluded.
Journal of Food Engineering, 2018, n.224, p.156-164
0260-8774
http://uvadoc.uva.es/handle/10324/28958
https://doi.org/10.1016/j.jfoodeng.2017.12.030
156
224
164
Journal of Food Engineering
Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties