Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour

Martínez, Mario M.; Calviño, Adelina; Rosell, Cristina M.; Gómez, Manuel

doi:10.1007/s11947-014-1252-7

Cited by 95 publications

(79 citation statements)

References 24 publications

(1 reference statement)

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“…Nevertheless, fine wheat presented the significantly lowest WBC value compared to the rest, which is likely to be attributed to its high protein content. Although proteins exhibit greater water absorption capacity than native starches (Manley, 2000), the extrusion process increases flours capacity to absorb water up to more than 500% due to starch gelatinisation (Martínez et al, 2014a). Therefore, higher protein content, and consequently lower starch content in this type of flours will reduce its water absorption capacity.…”

Section: Flour Characterisationmentioning

confidence: 99%

Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

Román

Reguilón

Gómez

2018

Journal of Food Engineering

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Physically modified extruded flours are suitable ingredients for cold preparation of products such as creams and sauces. The rheological and textural properties and stability of model sauces prepared with wheat and rice extruded flours with three different particle size fractions were assessed. All tested sauces showed non-Newtonian, shear-thinning and thixotropic fluid characteristics. Sauces made with rice extruded flours, with lower protein and amylose contents, presented lower shear-thinning behaviour, consistency index and yield stress than wheat based sauces. Rice sauces also displayed a less compact microstructure and lower viscoelastic character but a higher resistance to freeze-thaw process. Regarding particle size, the finest flours showed lower values of consistency index, yield stress, and G' and G'' moduli but led to higher syneresis. Overall, results proved that pregelatinised extruded flours can be used in sauces applications without heating, but their properties greatly depend on the cereal type and its particle size.

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Section: Flour Characterisationmentioning

confidence: 99%

Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

Román

Reguilón

Gómez

2018

Journal of Food Engineering

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“…Besides starch gelatinization, this treatment can also promote the breakage of the amylose and amylopectin chains (dextrinization), denaturation of proteins, enzyme (in)activation and Maillard reactions [2]. The extent of these changes is dependent on the severity of the extrusion and give rise to different physicochemical characteristics of the resultant product [1,3,4]. Extrusion is widely used in snack and breakfast cereal productions, in which flour based products are extruded with the aim of obtaining the final product in one simple continuous process [5].…”

Section: Introductionmentioning

confidence: 99%

“…Meanwhile, flours and starches are also extruded to gelatinize, melt and fragment their starch so as to adapt its rheological and hydration properties to the emerging needs imposed by the new food trends [6]. However, during extrusion, the disruption of the starch granules (gelatinization) also makes starch more accessible and susceptible towards enzymatic hydrolysis leading to a more rapid conversion of starch into glucose [3,4], which make these extruded products being rapidly digested and absorbed by our digestive system. According to recent studies, the long-term consumption of fast digestible products may contribute to promote human diseases such as type II diabetes, cardiovascular disease and obesity [7].…”

Section: Introductionmentioning

confidence: 99%

Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

Román

Martínez

Rosell

et al. 2017

International Journal of Biological Macromolecules

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Extrusion is an increasingly used type of processing which combined with enzymatic action could open extended possibilities for obtaining clean label modified flours. In this study, native and extruded maize flours were modified using branching enzyme (B) and a combination of branching enzyme and maltogenic α-amylase (BMA) in order to modulate their hydrolysis properties. The microstructure, pasting properties, in vitro starch hydrolysis and resistant starch content of the flours were investigated. Whereas BMA treatment led to greater number of holes on the granule surface in native samples, B and BMA extruded samples showed rougher surfaces with cavities. A reduction in the retrogradation trend was observed for B and BMA native flours, in opposition to the flat pasting profile of their extruded counterparts. The glucose release increased gradually for native flours as the time of reaction did, whereas for extruded flours a fast increase of glucose release was observed during the first minutes of reaction, and kept till the end, indicating a greater accessibility to their porous structure. After 16 hours of hydrolysis, resistant starch content was lower for treated extruded samples. These results suggested that, in enzymatically treated extruded samples, changes produced at larger hierarchical levels in their starch structure could have masked a slowdown in the starch digestion properties.

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“…The flours with a high degree of pregelatinization have a greater thickening power in cold water than the traditional flours, and a higher water absorption and retention capacity (Hagenimana et al 2006;Martínez et al 2014a), which may help to provide a more tender and less dry texture in cakes with reduced fat. Actually, pregelatinized starches and extruded flours have been successfully proposed to partially replace the oil in oil-in-water emulsions (Lee et al 2013;Román et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality

et al. 2015

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The effects of three levels of fat replacement (1/3, 2/3, and 3/3) by extruded flour paste and the effects of the presence of emulsifier on layer cake batter characteristics and final cake quality were studied. Replacement of oil by extruded flour paste modified the batter density and microscopy, reducing the number of air bubbles and increasing their size, while emulsifier incorporation facilitated air entrapment in batter. Emulsifier addition also increased the elastic and viscous moduli of the batter, while oil reduction resulted in a less structured batter. Emulsifier incorporation leads to good quality cakes, minimizing the negative effect of oil reduction, maintaining the volume and reducing the hardness of cakes. Furthermore, consumer acceptability of the reduced fat cakes was improved by the addition of emulsifier. Thus, the results confirmed the positive effect of partial oil substitution (up to 2/3) by extruded flour paste on the quality of reduced fat cakes when emulsifier was incorporated.

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Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour

Abstract: 18Rice flour is an interesting alternative for developing gluten free products, but its features do not 19 always meet the process requirements. The objective of this study was to modify the functional 20

Cited by 95 publications

References 24 publications

Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source

Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality

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