Assessment of the physicochemical characteristics of instant oatmeal and rice cream
DOI:
https://doi.org/10.24054/limentech.v13i2.1622Keywords:
Instant oatmeal, Physical and chemical characteristics, Cream of rice, FlourAbstract
The objective of this study was to assess the physicochemical characteristics of strawberry-flavored instant oatmeal and arequipe-flavored cream of rice in order to define their quality control parameters. Two commercially available products were selected as standard samples (Fortiavena, Quaker, and Arroz Poli). Six formulations for instant oatmeal and five for cream of rice were defined. The following physicochemical tests were performed in triplicate: ash, moisture, hydration capacity (HC), water solubility index (WSI), particle size distribution, and sedimentation. The results were analyzed using analysis of variance (ANOVA) to determine statistically significant differences between the formulations compared to the standard samples, with a significance level of 0.05. The optimal formulations for instant oatmeal were 2 and 3, and for cream of rice, 5, meeting the quality parameters set forth in the standards for oatmeal and cream of rice.
Downloads
References
Anderson, R. A., Conway, H. F., Pfeifer, V. F. and Griffin, E. L. (1969).Gelatinization of corn grits by roll and extrusion cooking. CerealSci. Today 14: 4, 11, 12.
Biermann U, and Grosch W. (1979). Bitter tasting monoglycerides from stored oat flour. Zeitschriftfür Lebensmitte luntersuchung und -Forschung A, 169:22-26.
Champagne, E. T., (2004). Rice: Chemistry and Technology. 3ª ed. St Paul MN: American Association of Cereal Chemists. Pág. 639.
Fan, J. and Marks B. P. (1998). Retrogradation kinetics of rice flours as influenced by cultivar. CerealChemistry,75:153-155.
Fitzgerald, M. (2004). Starch. In: Champagne ET, editor. Rice: Chemistry and Technology, 3rd ed. St Paul MN: American Association of Cereal Chemists, Inc. Pág. 109 -41.
Flores-Farías R., Martínez-Bustos F., Salinas-Moreno, Y., y Ríos, E. (2002) Caracterizaciónde Harinas comerciales de maíz. Agrociencia, vol. 36, núm. 5, septiembre-octubre, pp. 557-567. Colegio de Postgraduados. Texcoco, México.
Gómez, M. H., Waniska, R. D. and Rooney, L. W. (1991). Starch characterization of nixtamalized corn flour. Cereal Chem. 68: 578-582.
Gómez, M., Oliete B, Caballero P. A., Ronda F, y Blanco C. A. Estudio de las características reológicasde las masas enriquecidas con harina de castaña. Actas del Congreso Internacional de Ciencia y Tecnología de los Alimentos, 272. Córdoba. Argentina. 15-17 Noviembre de 2006.
Instituto Colombiano de Normas Técnicas y Certificación. ICONTEC. (2006) Productos de Molinería. Harina de Avena Precocida para consumo humano. Bogotá. (NTC 2160).
Instituto Colombiano de Normas Técnicas y Certificación. ICONTEC. (2006) Alimentos para Animales. Productos y Subproductos del Arroz. Bogotá. (NTC 476)
Leach, W. H., Mccowen, L. D. and Schoch, T. J. (1959). Structure of starch granule; I. Swelling and solubility patterns of various starches. Cereal Chemistry 36:534-544.
León, JJL. y Carreres, R. (2002). Calidad del arroz: Criterios para una adecuada valoración. Vida Rural, 145:38-40.
Normand, F. L., and Marshall, W. E.(1989). Differential scanning calorimetry of whole grain milled rice and milled rice flour. Cereal Chemistry, 66:317-320.
Rosell, CM. (2007). Vitamin and mineral fortification of bread. En: Technology of Functional Cereal Products. Ed B. Hamaker. WoodheadPublishing Ltd, Cambridge, UK.
Saif, S. M. H., Lan, Y., and Sweat, V. E. (2003). Gelatinization properties of rice flour. International Journal of Food Properties, 6:531-542.
Sánchez, B. (2005). Caracterización fisicoquímica y funcional de la fibra dietética del fruto de níspero (Eriobotryajaponica) y de la cáscara de mango obo (Mangifera indica L). Tesis Universidad Tecnológica de la Mixteca. Huajuapan de León, Oax, México.
Singh, V., Okadome, H., Toyoshima, H., Isobe, S., and Ohtsubo, K. (2000). Thermal and physicochemical properties of rice grain, flour and starch. Journal of griculture and Food Chemistry, 48:2639-2647.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2015 @limentech, Ciencia y Tecnología Alimentaria
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
