Qualidade de biscoitos elaborados com farelo de arroz extrusado em substituição à farinha de trigo e fécula de mandioca
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Data
2009
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Resumo
Rice bran
is a byproduct resulted from the rice milling process. It corresponds
to 8% of the total rice grain. It is an abundant and low-cost product
which has high concentration of insoluble fiber, vitamins and
minerals, and it is mainly applied for animal feeding and soil
fertilizing. The aim of this work was to evaluate the color, the proxi-
mate composition and acceptability of the cookies formulated with
extruded rice bran (ERB). Completely randomized design was
applied using one control and four treatments (12.5%, 25%, 37.5%
and 50% of EBR in place of wheat flour and cassava starch). All
analyses were performed according to standard methods. The gradual
addition of EBR to biscuits influenced its darkening and yellow/red
color tendency. Cookies with 50% of ERB had higher contents of
protein (7.56 g 100 g -1 ), dietary fiber (5.17 g 100 g -1 ) and ash (3.31 g
100 g -1 ) and lower proportion of carbohydrate (60.78 g 100 g -1 ) than
the control. Forty grams of that formulation supplies more than 10%
of daily recommended intakes of magnesium, phosphorus and
copper. The cookies were well accepted and did not show significant
difference (P = 0,05) regarding the appearance, texture and flavor
when compared to control. Cookies formulated with 50% of ERB
present better nutritional quality than those elaborated without rice
bran and have good sensory acceptance.
Descrição
Palavras-chave
Oryza sativa L., Composição centesimal, Desenvolvimento de produto, Avaliação sensorial, Minerais, Oryza sativa L.,, Product development, proximate composition, Sensory evaluation, Minerals
Citação
LACERDA, Diracy Betânia C. L.; SOARES, Júnior Manoel Soares; BASSINELLO, Priscila Zaczuk; SIQUEIRA, Beatriz Santos; KOAKUZU, Selma Nakamoto. Qualidade de biscoitos elaborados com farelo de arroz torrado em substituição à farinha de trigo e fécula de mandioca. Archivos Latinoamericanos de Nutrición, Caracas, v. 59, n. 2, p. 199-205, 2009.