Cereal extrusado, free glúten, formulado com subprodutos de arroz e quinoa
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Data
2013-09-30
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Universidade Federal de Goiás
Resumo
Rice is considered a staple food in many parts of the world. A cause for concern is the rice
breakdown during milling processes and these broken grains are not generally accepted by
consumers. The rice industry generates a lot of waste, and broken grains of rice and bran.
These products can be blended with certain desired ingredients to improve its quality for
preparing extruded grains such as "snacks". With environmental concerns, issues related to
hunger and waste is important to study the utilization of these residues with the use of
available technology. The aim of this study was to develop extruded cereal in natural flavors,
sweet and savory, from the broken grains of rice bran and rice with quinoa, evaluate their
physico-chemical, microbiological and sensorial acceptance. There was no microbial
contamination of the final product with none of the microorganism studied, namely coliform
at 45 ° C, Salmonella, Staphylococcus aureus, Bacillus cereus, molds and yeasts. For sensory
evaluation showed that the salty snack earned the highest score for all criteria: overall (6.5),
flavor (6.5), crispness (7.2), on a scale 1-9. To purchase intention, the result was 3.5 on a
scale of 1 to 5. The use of rice cereal gluten-free, is an alternative to the industrial sector,
which can be applied in developing various products for human consumption.
Descrição
Citação
GODOY, R. C. Cereal extrusado, free glúten, formulado com subprodutos de arroz e quinoa. 2013. 80 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2013.