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Changes in chemical and viscoamylographic in flour from different rice genotypes subjected to extrusion

The large amount of broken grains resulted from rice processing and its low commercial value have led industries to find alternatives to add value to this by product. The objective of this study was to evaluate the chemical and viscolamylographic properties changes in rice flour made from broken grains of genotypes IRGA 417, BRS Primavera and CNA 8502, subject to the extrusion process. It was used a randomized experimental design, type 3x2 factorial with four replications, and variance analysis to evaluate the data obtained for this. The flours of different genotypes differed on the nutritional value and technology. Native flour of CNA 8502 had a higher lipid content (0.45g 100g-1) and protein (10.23g 100g-1). In a general way, the flour of Irga 417 showed higher levels of ash (0.39g 100g-1) and amylose (26.44g 100g-1). Extrusion decreased the levels of moisture and lipids, increased the amylose content, didn't affect the ash and protein contents and reduced the viscosity peak, final viscosity, breakdown viscosity and retrogradation tendency, but the magnitude of the response depended of the defining features inherent genotypes. The extruded flours have potential for use in instant products or as an ingredient for food products in which lower viscosities are required when served hot or cold, supporting the agitation and retrograde least when they are cooled.

broken grains; by product; Oryza sativa L.


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