Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour

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dc.contributor.authorIto, Vivian Cristina
dc.contributor.authorBet, Camila Delinski
dc.contributor.authorWojeicchowski, Jose Pedro
dc.contributor.authorDemiate, Ivo Mottin
dc.contributor.authorFillet Spoto, Marta Helena
dc.contributor.authorSchnitzler, Egon
dc.contributor.authorLacerda, Luiz Gustavo
dc.contributor.institutionUniversidade Estadual de Ponta Grossa (UEPG)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-11-26T16:03:03Z
dc.date.available2018-11-26T16:03:03Z
dc.date.issued2018-07-01
dc.description.abstractThe effects of different doses of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour were studied using thermogravimetry and derivative thermogravimetry (TG-DTG), differential scanning calorimetry, X-ray diffraction (XRD), field emission gun-scanning electron microscopy (FEG-SEM) and pasting properties (RVA) analysis. The thermogravimetric curves showed four mass losses. A small displacement was observed for the second loss, which occurred for the irradiated flours, compared to the control sample. The irradiated samples showed a slight decrease in the thermal parameters: initial temperature (T (o)), peak temperature (T (p)) and gelatinisation enthalpy (a-H-3). All the black rice flours exhibited A-type crystallinity pattern, and the gamma radiation did not change the XRD patterns or the degree of crystallinity. The micro-images obtained using FEG-SEM showed a composite of organic and heterogeneous material; after gamma radiation, some changes occurred, such as cracks, pores and smaller fragments. The pasting properties decreased significantly with irradiation. The decrease in setback and breakdown viscosity after irradiation suggested an indication that it may be possible to improve the quality of food based on black rice flours. Gamma radiation can be a useful tool to modify rice flours in order to suit various functionalities and to help meet the growing demands of the food industry.en
dc.description.affiliationState Univ Ponta Grossa UEPG, Food Sci & Technol Grad Program, Av Carlos Cavalcanti 4748 Uvaranas Campus, BR-84030900 Ponta Grossa, PR, Brazil
dc.description.affiliationState Univ So Paulo USP, Ctr Nucl Energy Agr, Av Centenario,Luiz de Queiroz Campus 303, BR-13900470 Piracicaba, Brazil
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.format.extent529-537
dc.identifierhttp://dx.doi.org/10.1007/s10973-017-6766-6
dc.identifier.citationJournal Of Thermal Analysis And Calorimetry. Dordrecht: Springer, v. 133, n. 1, p. 529-537, 2018.
dc.identifier.doi10.1007/s10973-017-6766-6
dc.identifier.fileWOS000435398700052.pdf
dc.identifier.issn1388-6150
dc.identifier.urihttp://hdl.handle.net/11449/160362
dc.identifier.wosWOS:000435398700052
dc.language.isoeng
dc.publisherSpringer
dc.relation.ispartofJournal Of Thermal Analysis And Calorimetry
dc.relation.ispartofsjr0,587
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectBlack rice
dc.subjectIrradiation
dc.subjectThermal analysis
dc.subjectGelatinisation
dc.subjectMorphology
dc.subjectCrystallinity
dc.titleEffects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flouren
dc.typeArtigo
dcterms.licensehttp://www.springer.com/open+access/authors+rights?SGWID=0-176704-12-683201-0
dcterms.rightsHolderSpringer
unesp.author.orcid0000-0002-5609-0186[4]

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