RT info:eu-repo/semantics/article
T1 Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties
A1 Villanueva Barrero, Marina
A1 Harasym, Joanna
A1 Muñoz Muñoz, José María
A1 Ronda Balbás, María Felicidad
K1 Microstructure
K1 Microwave treatment
K1 Microwave absorptivity
K1 Pasting properties
K1 Rice flour
K1 Thermal properties
AB The microwave radiation thermal treatment of rice flour was studied and its impact on physical andstructural characteristic in relation to the initial moisture content (IMC) (20% and 30%) was evaluated. Toexplain the fundamentals of observed changes the microwave radiation absorption capacity of flour aswell as temperature and moisture change during the treatment were evaluated. The flour particlemorphological structure as well as crystallinity/amorphous region ratio changed after the treatment. Theflour 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 mostintense microwave-treated flours with respect to the native flour. Lower peak, setback and breakdownviscosities - that decreased with respect to the native flour up to 42%, 34% and 86% respectively-andhigher pasting temperatures -that increased up to 10 ºC- were also observed. An exceptional microwaveirradiation efficiency resulting in rice flour physical changes in significantly shorter times, 4e8 min,than conventional heat-moisture treatment processes was concluded.
PB Elsevier
SN 0260-8774
YR 2018
FD 2018
LK http://uvadoc.uva.es/handle/10324/28958
UL http://uvadoc.uva.es/handle/10324/28958
LA eng
NO Journal of Food Engineering, 2018, n.224, p.156-164
NO Producción Científica
DS UVaDOC
RD 25-abr-2024