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

[EN] Physicochemical properties and structural characteristics of whole rice flours with different treatments (soaking, germination and extrusion cooking) were studied. Water solubility, water absorption, crystallinity, adsorption isotherms (BET and GAB models), and glass transition temperature of the samples were determined. Water solubility and water absorption were enhanced by extrusion cooking process (3.17 4.98 vs. 24.1 53.76 g/100 g and 2.77 3.05 vs. 4.46 7.04 ml/g, respectively), but crystallinity was decreased (30 33 vs. 4 16%). Adsorption isotherms showed that extruded samples exhibited higher equilibrium moisture content as compared with their corresponding non-extruded samples (5.0 19.2 vs. 4.0 16.1 g water/g solids). There were no changes in glass transition temperature values in the studied moisture range (3.8 16 g/100 g). These results allow the correct use of whole rice flours with different treatments in foods and also contributed to the knowledge of stabilization of the productsThe author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This work was partially financed by ANPCYT (PICT 1105) and ERASMUS MUNDUS ACTION 2 ARCOIRIS Fellowship.Albarracin, M.; Talens Oliag, P.; Martínez Navarrete, N.; González, RJ.; Drago, SR. (2016). Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments. Food Science and Technology International. 22(4):1-10. doi:10.1177/1082013215600078S110224Albarracín, M., José González, R., & Drago, S. R. (2015). Soaking and extrusion effects on physicochemical parameters, phytic acid, nutrient content and mineral bio-accessibility of whole rice grain. International Journal of Food Sciences and Nutrition, 66(2), 210-215. doi:10.3109/09637486.2014.986070Björck, I., & Asp, N.-G. (1983). The effects of extrusion cooking on nutritional value — A literature review. Journal of Food Engineering, 2(4), 281-308. doi:10.1016/0260-8774(83)90016-xBrunauer, S., Deming, L. S., Deming, W. E., & Teller, E. (1940). On a Theory of the van der Waals Adsorption of Gases. Journal of the American Chemical Society, 62(7), 1723-1732. doi:10.1021/ja01864a025Donkor, O. N., Stojanovska, L., Ginn, P., Ashton, J., & Vasiljevic, T. (2012). Germinated grains – Sources of bioactive compounds. Food Chemistry, 135(3), 950-959. doi:10.1016/j.foodchem.2012.05.058Gonzalez, R. J., De Greef, D. M., Torres, R. L., Borras, F. S., & Robutti, J. (2004). Effects of endosperm hardness and extrusion temperature on properties of products obtained with grits from two commercial maize cultivars. LWT - Food Science and Technology, 37(2), 193-198. doi:10.1016/j.lwt.2003.07.004Gonzalez, R., Drago, S., Torres, R., & De Greef, D. (2013). Extrusion Cooking of Cereal-Based Products. Contemporary Food Engineering. doi:10.1201/b15246-13González, R. J., Pastor Cavada, E., Vioque Peña, J., Torres, R. L., De Greef, D. M., & Drago, S. R. (2013). Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice Grains. International Journal of Food Science, 2013, 1-8. doi:10.1155/2013/584148Herawat, H., Kusnandar, F., Adawiyah, D. R., Budijanto, S., & Rahman, M. S. (2014). Thermal characteristics and state diagram of extruded instant artificial rice. Thermochimica Acta, 593, 50-57. doi:10.1016/j.tca.2014.08.017Jones, J. M., & Engleson, J. (2010). Whole Grains: Benefits and Challenges. Annual Review of Food Science and Technology, 1(1), 19-40. doi:10.1146/annurev.food.112408.132746Kim, H. Y., Hwang, I. G., Kim, T. M., Woo, K. S., Park, D. S., Kim, J. H., … Jeong, H. S. (2012). Chemical and functional components in different parts of rough rice (Oryza sativa L.) before and after germination. Food Chemistry, 134(1), 288-293. doi:10.1016/j.foodchem.2012.02.138Lowry, R. R., & Tinsley, I. J. (1976). Rapid colorimetric determination of free fatty acids. Journal of the American Oil Chemists’ Society, 53(7), 470-472. doi:10.1007/bf02636814Matveev, Y. (2000). The plasticizing effect of water on proteins, polysaccharides and their mixtures. Glassy state of biopolymers, food and seeds. Food Hydrocolloids, 14(5), 425-437. doi:10.1016/s0268-005x(00)00020-5Perdon, A., Siebenmorgen, T. J., & Mauromoustakos, A. (2000). Glassy State Transition and Rice Drying: Development of a Brown Rice State Diagram. Cereal Chemistry Journal, 77(6), 708-713. doi:10.1094/cchem.2000.77.6.708ROOS, Y., & KAREL, M. (1991). Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models. Journal of Food Science, 56(1), 38-43. doi:10.1111/j.1365-2621.1991.tb07970.xRuiz-Ruiz, J., Martínez-Ayala, A., Drago, S., González, R., Betancur-Ancona, D., & Chel-Guerrero, L. (2008). Extrusion of a hard-to-cook bean (Phaseolus vulgaris L.) and quality protein maize (Zea mays L.) flour blend. LWT - Food Science and Technology, 41(10), 1799-1807. doi:10.1016/j.lwt.2008.01.005SIU, G. M., & DRAPER, H. H. (1978). A SURVEY OF THE MALONALDEHYDE CONTENT OF RETAIL MEATS AND FISH. Journal of Food Science, 43(4), 1147-1149. doi:10.1111/j.1365-2621.1978.tb15256.xSun, Z., Yang, W., Siebenmorgen, T., Stelwagen, A., & Cnossen, A. (2002). Thermomechanical Transitions of Rice Kernels. Cereal Chemistry Journal, 79(3), 349-353. doi:10.1094/cchem.2002.79.3.349Timmermann, E. O. (2003). Multilayer sorption parameters: BET or GAB values? Colloids and Surfaces A: Physicochemical and Engineering Aspects, 220(1-3), 235-260. doi:10.1016/s0927-7757(03)00059-1Tovar, J., Bjoerck, I. M., & Asp, N. G. (1990). Starch content and .alpha.-amylolysis rate in precooked legume flours. Journal of Agricultural and Food Chemistry, 38(9), 1818-1823. doi:10.1021/jf00099a00

Tribological properties of liquid milks and dairy fat structured products

Milk lipids exist naturally in bovine and other animal milk, and they play an important role in the chemical & physical properties, sensory characteristics, including nutritional profile of dairy products. In order to understand food texture and sensory behaviour of dairy products especially those in liquid and semi-solid form, the tribometer has attracted a lot of interest since it provides better discrimination for sensory attribute related to fat globule and fat content. The aim of this chapter is to introduce the basic thribology methods for dairy products, summarize the tribological properties of dairy products (milk, yoghurt and cream cheese) and the studies related to the effect of milk fat globule (its size, distribution and population) on the lubrication properties and sensory of the final product