Modificação química e física do amido de quirera de arroz para aproveitamento na indústria de alimentos Chemical and physical modification of broken rice starch (Oryza sativa L.) for use in food industry

• Main Authors: Valéria Maria Limberger, Leila Picolli da Silva, Tatiana Emanuelli, Carine Gláucia Comarela, Luciana Dalpieve Patias
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Química 2008-01-01
• Series: Química Nova
• Subjects: extrusion; phosphorylation; rheological characteristics
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422008000100018
• ISSN: 0100-4042; 1678-7064

<abstract language="eng">The study evaluated the efficiency of chemical (phosphorylation) and physical (extrusion) modifications of the starch of broken rice. Results demonstrated a reduction in the moisture content of extruded and phosphorylated broken rice and an increase in the ash content of phosphorylated broken rice. Both phosphorylation and extrusion increased cold water binding capacity, swelling power, and solubility. Extruded and phosphorylated pastes were stable under refrigeration, but only extruded paste was stable when submitted to freezing. Phosphorylated paste had the lowest viscosity and the highest stability during heating, while the extruded one gelatinized without heating, but had higher losses during heating.