Desenvolvimento de salgadinhos extrusados a partir de fragmentos de arroz e de feijão

Abstract

In this work physical, sensorial and nutritional characteristics of extruded snacks, obtained from different formulations with flour of broken rice (BRF) and broken bean (BBF) were analysed aiming at extending the use of these byproducts in human feeding. For snacks formulation, completely randomized design (CRD), with five treatments (0% BRF/ 100% BBF; 25% BRF/ 75% BBF; 50% BRF/ 50% BBF; 75% BRF/ 25% BBF and 100% BRF/ 0% BBF) and three repetitions, was used. Expansion index (sixteen replicates), proximate composition and energy value (triplicates) evaluations were made. Expansion index varied between 2,0 and 3,9, and the treatment 75% BRF/25% BBF presented the biggest value. As for sensorial attributes, the treatment 100% BRF/0% BBF presented the best score for appearance, aroma, texture and flavor attributes, however, no significant difference in relation to treatments 75% BRF/25% BBF and 50% BRF/50% BBF with exception to aroma was presented. Regarding to proximate composition, it was observed that it had an increase of moisture and carbohydrates, and reduction of ashes, proteins and ether extract of the snacks with the increase of the amount of BRA and reduction of the amount of BBF in the formulation of the same ones. Therefore, it was verified that the use of by- products of rice and beans is viable as raw material to develop extruded snacks of high nutritional value and low cost, independent of the amount used of broken rice and broken bean flour in the formulation.