Características físico-químicas de extratos de arroz integral, quirera de arroz e soja
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Data
2011-09-30
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Editor
Alexsander Seleguini
Resumo
Hydrosoluble extracts are vegetable drinks with a commercial nutritional appeal, concerning health aspects, like absence of animal fats and high minerals contents. This study aimed to compare the physical and chemical characteristics of whole rice, broken rice, and soybean hydrosoluble extracts. The analyses (in triplicate) were pH, soluble solids content, moisture, ashes, proteins, lipids, total carbohydrates, calcium,
magnesium, cupper, manganese, iron, zinc, and caloric value. The broken rice extract presented the highest carbohydrates content (3.17 g 100 g-1) and the lowest value for ashes (0.58 g 100 g-1), proteins (0.73 g 100 g-1), lipids (0.41 g 100 g-1), and caloric value (17.28 kcal 100 g-1), while the whole rice extract showed the highest pH (6.77) and intermediate values for calcium (1.2 mg 100 g-1) and magnesium (1.69 mg 100 g-1). The soybean extract presented the highest contents of all minerals, ashes (0.84 g 100 g-1), proteins (2.51 g 100 g-1), lipids (1.05 g 100 g-1), and caloric value (68.34 kcal 100 g-1), but the lowest value for carbohydrates (2.62 g 100 g-1). Despite its lower nutritional value, when compared to the soybean extract, the whole and broken rice extracts can be
viable alternatives for replacing milk or soybean extract, by people with any kind of lactose intolerance or soybean protein allergy.
Descrição
v. 41, n. 3, p. 422-429, jul./set. 2011.
Palavras-chave
Oryza sativa L. - Extratos hidrossolúveis, Glycine Max L. - Extratos hidrossolúveis, Oryza sativa L. - Composição, Glycine Max L. - Composição
Citação
CARVALHO, W. T. de; REIS, R. C. dos; VELASCO, P.; SOARES JÚNIOR, M. S.; BASSINELLO, P. Z.; CALIARI, M. Características físico-químicas de extratos de arroz integral, quirera de arroz e soja. Pesquisa Agropecuária Tropical, Goiânia, v. 41, n. 3, p. 422-429, jul./set. 2011. Disponível em: <http://www.revistas.ufg.br/index.php/pat/article/view/9885>.