Qualidade de farinhas pré-gelatinizadas, cereais matinais e salgadinhos obtidos por extrusão a partir de grãos quebrados de arroz e polpa de açaí liofilizada ou cúrcuma em pó
Nenhuma Miniatura disponível
Data
2016-07-19
Autores
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Federal de Goiás
Resumo
The by-product of rice processing, which so far has focused its use for animal feed, may be used in the preparation of food products as they have similar nutritional value to whole grain. Furthermore, they can be incorporated into other raw materials to develop new products that add nutritional value to these products. Aiming to demonstrate the quality of this by-product the purpose of this study was to produce breakfast cereals and snacks from different grain replacement levels broken rice (BR) for pulp freeze-dried acaí (PFA) and turmeric powder (TP) respectively evaluating their physical, microbiological and sensory. Moreover, developing pre-gelatinized flours extrusion under mild conditions with different substitutions lyophilized açaí the broken grains of rice and to investigate the effect of the extrusion process under physical, chemical and functional characteristics of the mixture. We used a completely randomized design with 5 treatments. The addition of PFA influenced significantly (p <0.01) all physical parameters of breakfast cereals. Regarding the sensory attributes showed no significant difference between the attributes aroma , flavor and crispness , but the greater acceptance over appearance was obtained in breakfast cereals with 10 %, 15 %, 20 % replacement BR for PFA , while acceptance in color with 15 and 20% .The chosen breakfast cereal with 15 % replacement of broken rice grains per lyophilized acai pulp showed high levels of dietary fiber (9.16 mg 100 g -1) , phenolic compounds (124,50mg 100 g-1) energy value (383.72 kcal 100 g -1) , and anthocyanins (15.21 mg Eq cyanidin -3- glucoside 100 g-1) . The replacement of BR by TP significantly influenced the expansion index, specific volume , hardness and color instrumental parameters , but did not affect the sensory attributes of appearance, color , aroma and crispness .The snacks chosen 6% TP for replacement BR per 100 g, 0.91 g ash, 7.76 g of proteins, lipids 4.78 g, 5.84 g total dietary fiber, 86.94 g carbohydrate, 396.94 kcal, 174.75 mg total phenolic compounds and 6.52% sequestration capacity of DPPH radicals. The pre-gelatinized flour, the extrusion process and affect the chemical properties proximate the mixture, resulting in a decrease in humidity, lipids, fibers, energy, phenolic compounds, antioxidant properties, anthocyanins. The rates of absorption and increased water solubility obtained after extrusion, but the oil absorption index showed no significant differences. The DSC curve shows that the temperature used in the process was sufficient to gelatinization of the starch present in the flour, showing no peak relating to that parameter in the pre-gelatinized flour. Pasting properties were also affected by the extrusion process getting pre - gelatinized flours with higher viscosity and cold paste. Therefore, it is possible to incorporate PFA and TP to broken grains of rice for the production of foods with
nutritional, functional and technological value.
Descrição
Palavras-chave
Citação
OLIVEIRA, A. R. Qualidade de farinhas pré-gelatinizadas, cereais matinais e salgadinhos obtidos por extrusão a partir de grãos quebrados de arroz e polpa de açaí liofilizada ou cúrcuma em pó. 2016. 236 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2016.