Mudanças físico-químicas e sensorias de farinhas de arroz submetidas à torração.
Carregando...
Data
2010-10-01
Autores
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Federal de Goiás
Resumo
Rice is a cereal consumed primarily as whole grain, and its composition and fractions are subject to varietal differences, environmental variations, handling, processing and storage. Broken grains of rice are fractions generated during processing and may represent between 14% and 60% of total grains. The processing of broken grains in the form of flour is an alternative to the use of this byproduct in the food industry. The thermal changes, such as toasting, could modify the sensory characteristics of rice flour due to the occurrence of reactions such as Maillard, and changes in the technological characteristics such as absorption capacity and water solubility, viscosity and amylose content. This research studied the influence of moisture content and toasting time in microwave on physical characteristics (size, modulus of fineness, color, viscosity, water absorption index and water solubility index) chemical (moisture, ash, crude protein, fat, carbohydrates and amylose content) and sensorial of raw rice flour and toasted of cultivars BRS Primavera, BRS Sertaneja and IRGA 417. We also determined the income benefit, whole grain and the degree of polishing of rice grains of these cultivars and scanning electron microscopy of some raw flour and toast. He was employed a Central Composite Rotational Design (CCRD), which includes a factor of 22 over 3 replications at the central point and axial 4, totaling 11 treatments for each cultivar. The cv. BRS Sertaneja presents higher income benefit, while cv. IRGA 417 has a higher yield of integers and degree of polish. The cv. BRS Primavera has a higher percentage of broken grains may be suitable for production of flour. The flour of raw rice and toast were placed between thin and medium. The color of the raw flours from three cultivars are significantly different. The toasting process causes the darkening, reddening and yellowing of the meal toast. The humidification followed by toasting in microwave rice flours from three cultivars did decrease the formation of paste, moisture, protein, lipid and amylose, increasing the absorption index and water solubility and ash content, and carbohydrates . The Free Profile enabled to differentiate the samples on the cultivar and time of toasting. The longer, the flour toasts were characterized with more intense flavor and aroma of toasted and / or burned, and granularity in appearance and texture.
Descrição
Citação
TAVARES, July-ana Souza. Physical, chemical and sensorial changes of flours of rice submitted. 2010. 220 f. Dissertação (Mestrado em Ciencias Agrárias - Agronomia) - Universidade Federal de Goiás, Goiânia, 2010.