Physicochemical properties and structural characteristics of whole grain <i>Oryza sativa</i> L. with different treatments

Albarracín, Micaela; Talens, Pau; Martínez‐Navarrete, Nuria; González, Rolando J.; Drago, Silvina Rosa

doi:10.1177/1082013215600078

Cited by 4 publications

(5 citation statements)

References 19 publications

(27 reference statements)

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“…Proximate composition of WG rice flour (BR) and modified WG rice flours obtained at pilot plant scale by soaking (SR), germination (GR), and extrusion (EBR, ESR, and EGR) was presented in Albarracín, Talens, et al (). Crude protein ranged 6.37–6.97 g 100 g −1 on a dry basis (d.b) and there were no differences between treatments.…”

Section: Resultsmentioning

confidence: 99%

“…Rough (RR) and brown (BR) rice grains Fortuna Type ( Oryza sativa L. ) were provided by Los Cerrillos S.A (Santa Fe, Argentina). Five processed whole rice samples: extruded brown rice (EBR), soaked rice (SR), extruded soaked rice (ESR), germinated rice (GR), and extruded germinated rice (EGR) were obtained as described by Albarracín, Talens, et al ().…”

Section: Methodsmentioning

confidence: 99%

“…In many cases, the combination of two or more processes may achieve the desired goal by changing the composition, technofunctionality, or both (Albarracín, De Greef, González, & Drago, 2015;Albarracín, Talens, Martinez-Navarrete, Gonzales, & Drago, 2015).…”

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confidence: 99%

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Modification of nutritional properties of whole rice flours ( Oryza sativa L. ) by soaking, germination, and extrusion

et al. 2019

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Modifications of nutritional properties (amino acids, available lysine, protein digestibility, fatty acids, fiber, inositol phosphate (IPs), free and bound phenolics, and antioxidant properties) of whole rice ingredients processed by soaking, germination, and/or extrusion cooking were evaluated. Soaking and germination reduced proteins by lixiviation and hydrolysis, respectively. Lysine was the limiting amino acid. Polyunsaturated fatty acids increased after germination. Protein digestibility was 100% for germinated rice, decreased to 75% after the extrusion process. Fiber content decreased around 73% after the extrusion of soaked and germinated flours. Soaking‐extrusion combined processes produces >50% IPs reduction. Germination‐extrusion produced flours with the highest antioxidant capacity (54 µmol trolox g−1), which was in accordance with the highest content of free and bound phenolics (66 and 69 mg GA 100 g−1, respectively). Grain treatments changed nutritional properties of flours resulting in low antinutrient whole grain ingredients, which could be used to develop whole grain‐based foods. Practical applications Phytic acid (PA) is an antinutrient having negative effects on mineral bioavailability and protein digestibility. There are processes such as soaking, germination, and extrusion, which alone or combined can decrease PA. However, nutritional composition and functionality of flours can change. We observed PA was highly reduced by soaking or germination combined with extrusion and antioxidant capacity and phenolic content increased in germinated and germinated‐extruded flours compared to the other treatments. These modified whole grain rice flours low in anti‐nutrients could be used in the production of expanded products or pre‐cooked ingredients to develop whole grain based foods nutritionally improved.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Modification of nutritional properties of whole rice flours ( Oryza sativa L. ) by soaking, germination, and extrusion

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“…Isotherms with lower k values are flatter in the higher water activity range (WANI; KUMAR, 2016). The raw flour had the highest C value, followed by the extruded flour and the extrudates, confirming that the higher the water adsorption capacity, the higher the heat of sorption (ALBARRACÍN et al, 2016). The K value was not affected by the different processes.…”

Section: Resultsmentioning

confidence: 88%

“…However, this behaviour was not observed in the present study. With respect to this aspect, Albarracín et al (2016) postulated that higher relative crystallinity values in extruded materials may be due to the presence of some remaining native starch (which has a semicrystalline structure).…”

Section: Resultsmentioning

confidence: 99%

Influence of milling and extrusion on the sorption properties of sorghum

Galdeano

Tonon

Menezes

et al. 2018

Braz. J. Food Technol.

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The processing to which a material is subjected can affect its physical or chemical structures, resulting in products with different hygroscopic behaviours. The present work studied the water adsorption properties of sorghum subjected to different types of processing: raw flour (produced by milling whole grain), extrudates (obtained using a double screw extruder) and extruded flour (obtained by milling the extrudates). The isotherms were obtained using an automated instrumental method. The tests were run in duplicate at 25 °C with relative humidity values ranging between 11 and 84%. The water adsorption data fitted the GAB model well, showing high coefficients of determination. The estimated water contents of the adsorption monolayer ranged from 5.3 to 6.9 g of water per 100 g of dry material. The sorption isotherms were affected by the type of processing, extrusion cooking resulting in products with less water in the monolayer (less hygroscopic). The milling process yielded high water contents in the monolayer, probably due to the breakdown of some polymer-polymer interactions, which exposed the binding sites. To ensure microbiological stability, the water contents in the materials should not exceed 6.9 g of water per 100 g of dry material for raw sorghum flour, 5.3 g of water per 100 g for sorghum extrudates and 6.7 g of water per 100 g for extruded sorghum flour. Keywords: Extruded flour; Extrudates; Raw flour; Sorghum bicolor L.; Sorption isotherms. ResumoO processamento ao qual um material é submetido pode afetar sua estrutura física ou química, resultando em produtos com diferentes comportamentos higroscópicos. No presente trabalho, objetivou-se estudar as propriedades de adsorção de água do sorgo em diferentes formas de processamento: farinha crua (produzida pela moagem de grãos inteiros), extrusados (produzidos em extrusora de duplo parafuso) e farinha extrusada (obtida pela moagem dos extrudados). As isotermas foram obtidas usando o método instrumental automatizado. Os testes foram realizados em duplicata, a 25 °C, com valores de umidade relativa variando entre 11 e 84%. Os dados de adsorção de água foram bem ajustados ao modelo de GAB, mostrando altos coeficientes de determinação. O teor estimado de água da monocamada variou de 5,3 a 6,9 g de água por 100 g de material seco. As isotermas de sorção foram afetadas pelo tipo de processamento, sendo que o cozimento por extrusão resultou em produtos com menor valor de monocamada (menos higroscópico). O processo de moagem produziu valores de monocamada elevados, provavelmente devidos à degradação de algumas interações polímero-polímero, que expuseram sítios de ligação. Para garantir a estabilidade microbiológica, o teor de água nos materiais não deve ser superior a 6,9 g de água por 100 g de material seco para a farinha crua de sorgo; 5,3 g de água por 100 g para os extrusados de sorgo, e 6,7 g de água por 100 g para a farinha extrusada. Palavras

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Effect of Germination on the Functional and Moisture Sorption Properties of High–Pressure-Processed Foxtail Millet Grain Flour

Sharma

Goyal

Alam

et al. 2017

Food Bioprocess Technol

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Foxtail millet is one of the commonly cultivated, nutritionally competitive 10 source of protein, fibre, phytochemicals and other micronutrients, as compared to major 11 cereals like wheat and rice. Considering the potential of these grains, the high pressure 12 processed flours of germinated (GFMF) and non-germinated foxtail millet (NGFMF) grains 13 were studied for its functional, moisture sorption and thermodynamic properties. Germination 14 and high pressure processing of foxtail millet grains significantly improved the functional 15 properties of the flour. Apart from this, the moisture sorption isotherms of both the flours 16 were determined at 10, 25 and 40 o C and the sorption data was fitted to Anderson-De Boer (GAB) sorption model. The monolayer moisture content for NGFMF and 18 GFMF ranged between 3.235 -2.364 g g -1 and 2.987 -2.063 g g -1 , respectively. The isosteric 19 heat of sorption ranged between -76.35 kJ mol -1 to -38.23 kJ mol -1 for NGFMF and 172.55 kJ 20 mol -1 to -34.02 kJ mol -1 for GFMF at a moisture range of 0 to 36%, whereas, the integral 21 entropy of sorption for NGFMF ranged between -0.404 to -0.120 kJ mol -1 K -1 and for GFMF 22 between -0.667 to -0.383 kJ mol -1 K -1 . Along with the validation of the compensation theory, 23 the values of spreading pressures lied in the range of 0 -0.078 J m -2 for NGFMF and 0 -24 0.124 J m -2 for GFMF, while, the glass transition temperatures ranged between 82.25 to 28.67 25 o C for NGFMF and from 51.11 to 11.83 o C for GFMF at all three temperatures. 26 KeywordsFoxtail millet flour, germination, high pressure processing, functional 27 properties, moisture sorption isotherms, thermodynamic properties 28 29 30Water sorption characteristics are necessary for predicting the shelf life and determining the 31 moisture content and critical activity for acceptability of products that deteriorate, mainly due 32 to moisture gain, and also for drying, packaging and storage (Katz and Labuza 1981). A food 33 moisture sorption isotherm describes the relationship between the moisture uptake in food 34 and the relative humidity of the air with which the food is in equilibrium at a constant 35 temperature (Lagoudaki et al. 1993). Thermodynamics has been reported as an approach to 36 understand the properties of water and calculate the energy requirements of heat and mass 37 transfer in biological systems (Rizvi and Benado 1983; Fasina et al. 1997; Fasina et al. 1999). 38 Properties such as isosteric heat of sorption, net integral enthalpy and entropy and spreading 39 pressures are important for understanding the energy requirement during dehydration, the 40 food microstructure, physical phenomena on the food surfaces and sorption kinetic 41 parameters (Rizvi and Benado 1983). Also, the glass transition temperature is an important 42 physical parameter, which serves to explain the physical and chemical behaviour of food 43 systems (Bell and Labuza 2000), and it is defined as the temperature at which the material 44 changes from the glassy t...

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Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments

Cited by 4 publications

References 19 publications

Modification of nutritional properties of whole rice flours ( Oryza sativa L. ) by soaking, germination, and extrusion

Modification of nutritional properties of whole rice flours ( Oryza sativa L. ) by soaking, germination, and extrusion

Influence of milling and extrusion on the sorption properties of sorghum

Effect of Germination on the Functional and Moisture Sorption Properties of High–Pressure-Processed Foxtail Millet Grain Flour

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