Mudanças funcionais de farinha de arroz torrada com micro-ondas em função do teor de umidade e do tempo de processamento
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Data
2012-06
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Resumo
Brazil is among the ten largest producers of rice
in the world. Due to processing, most of the grains is broken,
causing a by-product of low commercial value. Rice flour is
usually produced from broken grains and used in manufactured
products because of their functional properties. Aiming to
obtain flours with different functional properties and thus extend
its use as an ingredient in different applications in the food
industry, the objective was to evaluate the effect of moisture
content and roasting time (independent variables), in the
microwave, on the functional characteristics of flour from rice
variety ‘IRGA 417’. We used central composite rotational
experimental design. The variation of amylose content (TA)
between the roasted rice flour was 16-30g (100g) -1 , and roasting
in the shortest times (until 13.3min) and humidity above 18.5g
(100g) -1 , we observed the highest TA. An elevation of the water
absorption index (WAI) increased as the roasting time of rice
flours. The highest values of water solubility index (WSI) (25%)
were found for rice flour with humidity above 22g (100g) -1 .
With increased roasting time diminished the peak viscosity,
final viscosity and setback of roasted flour. On the contrary
was observed for the breakdown of viscosity. It is concluded
that roasting in a microwave can expand the applications of
rice flour in the food industry according to the functional
changes that result.
Descrição
Palavras-chave
Oryza sativa L., Tratamento térmico, Grãos quebrados, Umidificação, Torração, Micro-ondas, Desenvolvimento de produto, Oryza sativa L., Broken rice, Thermal treatment, Humidification, Microwave, Product development, Rroasting
Citação
TAVARES, July-Ana Souza; SOARES JÚNIOR, Manoel Soares; BECKER, Fernanda Salamoni; COSTA, Eduardo Eifert da. Mudanças funcionais de farinha de arroz torrada com micro-ondas em função do teor de umidade e do tempo de processamento. Ciência Rural, Santa Maria, v. 42, n. 6, p. 1102-1109, jun. 2012.