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2021, vol. 25, br. 3, str. 114-118
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Funkcinalna svojstva novih sorti pirinča u Africi (NERICA) relevantnih za njegovu preradu
Functional properties of some varieties of new rice for Africa (NERICA) relevant to its processing
Enugu State University of Science & Technology, Department of Agricultural and Bioresource Engineering, Enugu, Nigeria
e-adresa: paul.eze@esut.edu.ng
Sažetak
Pirinčano brašno se može primeniti u više vrsta hrane, ili direktno koristiti kao prehrambena zamena, a to može uticati na konačni kvalitet proizvoda. Cilj u ovom istraživanju je da se utvrde funkcionalna svojstva nekih odabranih novih sorti za Afriku NERICA, odnosno FARO 44, FARO 52, FARO 57, FARO 60 i FARO 61. Dobijeni rezultati su pokazali da funkcionalna svojstva, kao što su kapacitet apsorpcije vode (VAC), moć bubrenja, indeks rastvorljivosti u vodi (VSI), nasipna gustina, kapacitet apsorpcije ulja (OAC) i kapacitet pene, kretali su se od 251,74 do 298,51 (%); 7,42 do 8,41 (g/g); 10,01 do 12,27 (%); 0,92 do 1,00 (%); 0,45 do 1,36 (%); i 7,29 do 11,76 (%) respektivno. Svi zabeleženi uzorci su se značajno razlikovali (p < 0,05). FARO 61 je zabeležio najvišu tačku od 298,51 (%) i 1,36 (%), u VAC i OAC respektivno. Dok je FARO 57 zabeležio najveću moć bubrenja od 8,41 (g/g). Ovi utvrđeni rezultati funkcionalnih svojstava uzoraka brašna NERICA, biće korisni u određivanju njihove pogodnosti u prehrambenoj i drugim relevantnim industrijama jer su uzorci brašna pokazali kvalitetan spektar funkcionalnih svojstava što ih čini pogodnim za takve aktivnosti.
Abstract
Flour from rice can be applicable to several types of food or be used directly as a food substitute, and this can have an impact on the final quality of the product. This aimed to determine the functional properties of some selected NERICA varieties, namely, FARO 44, FARO 52, FARO 57, FARO 60 and FARO 61. Results obtained showed that the functional properties, such as the water absorption capacity (WAC), swelling power, water solubility index (WSI), bulk density, oil absorption capacity (OAC), and the foaming capacity, ranged from 251.74 to 298.51 (%); 7.42 to 8.41 (g/g); 10.01 to 12.27 (%); 0.92 to 1.00 (%); 0.45 to 1.36 (%); and 7.29 to 11.76 (%) respectively. All recorded samples were significantly different (p < 0.05). FARO 61 recorded the highest point of 298.51 (%), and 1.36 (%), in WAC and OAC respectively. While FARO 57 recorded the highest swelling power of 8.41 (g/g). These determined results of the functional properties of NERICA flour samples will be useful in determining their suitability in food and other relevant industries because the flour samples showed a high-quality range of functional properties that make them favourable for such activities.
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