RT info:eu-repo/semantics/article
T1 Dry-heat treatment vs. heat-moisture treatment assisted by microwave radiation: Techno-functional and rheological modifications of rice flour
A1 García Solaesa, Ángela
A1 Villanueva Barrero, Marina
A1 Muñoz Muñoz, José María
A1 Ronda Balbás, María Felicidad
K1 Rice flour
K1 Microwave radiation
K1 Techno-functional properties
K1 Pasting properties
K1 Gel rheological properties
K1 3309 Tecnología de Los Alimentos
K1 3309.11 Fabricación de Harina
AB The capacity of microwave (MW)-assisted dry-heat and heat-moisture treatments to modify techno-functional properties and gel viscoelasticity of rice flour was studied. Flour samples at 30%, 20%, 15%, 13%, 8%, and 3% of moisture content (MC) were microwaved for 480 s at 18W/g. The 3% MC sample was unmodified by treatment. However, the 8% MC sample was one of the most affected, along with the 20% and 30% samples, indicating that a small amount of water can plasticize rice flour enough to rearrange its biopolymers molecules (mainly starch) responsible for the modifications. The lowest peak and breakdown viscosities and the highest pasting temperature were found in the 30% MC sample, which varied -58%, -89%, and +8ºC respectively, from native flour. DSC revealed partial pre-gelatinization in the 20% and 30% MC samples. Swelling power increased in all samples after treatment, while water solubility only increased in the 8% and 30% MC samples. Treatments promoted gel stability and enhanced viscoelastic moduli, particularly in the 8% and 20% MC samples. Flour MC in MW-assisted treatment allowed the modulation of techno-functional properties of rice flour and rheological and thermal characteristics of their gels.
PB Elsevier
SN 0023-6438
YR 2021
FD 2021
LK http://uvadoc.uva.es/handle/10324/45383
UL http://uvadoc.uva.es/handle/10324/45383
LA eng
NO LWT - Food Science and Technology, 2021, Volume 141, 110851
NO Producción Científica
DS UVaDOC
RD 11-jul-2024