Effects of whey protein concentrate, feed moisture and temperature on the physicochemical characteristics of a rice-based extruded flour.
The influence of whey protein concentrate (WPC), feed moisture and temperature on the physicochemical properties of rice-based extrudates has been investigated. WPC (0.64-7.36g/100g rice) was extruded under 5 moisture (16.64-23.36g/100g) and 5 temperature (106.36-173.64°C) established by a 32central composite rotational design. Physicochemical properties [color, porosimetry, crystallinity, water solubility and absorption, pasting properties, reconstitution test, proximate composition, amino acids, minerals and electrophoresis] were determined. WPC and feed moisture increased redness, yellowness and decreased luminosity. Feed moisture and temperature increased density and total volume pore. WPC and moisture increased crystallinity, but only WPC increased solubility and decrease the retrogradation tendency. Increasing temperature increased the viscosity of the extrudates. The addition of WPC improved the nutritional composition of the extrudates, especially proteins. It is suggested that the extrusion process positively affected the retention of most of the polypeptides chains.
UFRRJ, Federal Rural University of Rio de Janeiro, Post-Graduation Program in Food Science and Technology, Rodovia BR 465 Km 7, Seropédica, RJ CEP: 23890-000, Brazil. Electronic address: carla.teba@gmail.com.
Carla da Silva
CD
Teba
UFES, Federal University of Espirito Santo, Post-Graduation Program in Nutrition and Health (PPGNS), Center of Health Sciences, Avenida Marechal Campos, 1468, Maruípe, Vitória, ES CEP: 29040-090, Brazil. Electronic address: erika.alimentos@gmail.com.
Erika Madeira Moreira da
EM
Silva
UFRRJ, Federal Rural University of Rio de Janeiro, Post-Graduation Program in Food Science and Technology, Rodovia BR 465 Km 7, Seropédica, RJ CEP: 23890-000, Brazil. Electronic address: davyhw76@gmail.com.
Davy William Hidalgo
DW
Chávez
Embrapa Food Technology, Avenida das Américas n° 29.501, Guaratiba, Rio de Janeiro, RJ CEP: 23020-470, Brazil. Electronic address: carlos.piler@embrapa.br.
Carlos Wanderlei Piler de
CW
Carvalho
Embrapa Food Technology, Avenida das Américas n° 29.501, Guaratiba, Rio de Janeiro, RJ CEP: 23020-470, Brazil. Electronic address: jose.ascheri@embrapa.br.
José Luis Ramírez
JL
Ascheri
D015180:Electrophoresis, Gel, Two-Dimensional / Q000379:methods*; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D012275:Oryza / Q000737:chemistry*; D013696:Temperature; D000067816:Whey Proteins / Q000737:chemistry*; D014961:X-Ray Diffraction / Q000379:methods*
D000067816:Whey Proteins
Chemical composition; Extrusion; Gel electrophoresis; Rice; Whey protein concentrate; X-ray diffraction