Physicochemical and sensory profile of rice bran roasted in microwave
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Data
2012-12
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Resumo
The purpose of this study was to evaluate the physical, chemical, and sensory changes in bran from three rice cultivars according to microwave
roasting time. This study analyzed three rice cultivars, BRS Sertaneja (S), BRS Primavera (P), and IRGA 417 (I) determining the color parameters
(L*, a*, and b *) at 6, 9, 12, 15, and 18 minutes of roasting time. After applying the difference from control test, the rice brans with different
characteristics aroma and flavor were selected: S and P roasted for 9 and 15 minutes and IRGA 417 roasted for 9, 12, and 15 minutes. These
samples were characterized by Free-Choice Profile descriptive sensory analysis, and their chemical composition was also determined. The
longer the roasting process, the higher the roasted flavor intensity and aroma. The IRG 417 cultivar roasted for 12 minutes showed a sweeter
flavor and aroma. After roasting, the brans remained rich in protein and lipid and presented higher fiber content and lower reducing sugar
and phytic acid content. Microwave roasting for 12 minutes can be a viable option for improving the sensory functional and nutritional
characteristics of the rice bran considering its use in food products.
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Oryza sativa L., Free-choice profile, Cultivar, Bbyproduct, Color, Oryza sativa, Cultivar, Cor, Subproduto, Perfil livre, Ácido fítico, Phytic acid
Citação
GARCIA, Marina Costa; BENASSI, Marta de Toledo; SOARES JÚNIOR, Manoel Soares. Physicochemical and sensory profile of rice bran roasted in microwave. Ciência e Tecnologia de Alimentos, Campinas, v. 32, n. 4, p. 754-761, Oct./Dec.2012.