Influência do tempo de torra por microondas nas características sensoriais, físicas e químicas de farelos de arroz e sua aplicação em barras de cereais

• Ano de defesa: 2010
• Autor(a) principal: GARCIA, Marina Costa
• Orientador(a): SOARES JÚNIOR, Manoel Soares
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Goiás
• Programa de Pós-Graduação: Mestrado em Ciência e Tecnologia de Alimentos
• Departamento: Ciencias Agrárias - Agronomia
• País: BR
• Palavras-chave em Português: Farelo de arroz, torração, microondas, barras de cereais.
• Palavras-chave em Inglês: Rice bran, roasting, microwave, cereal bars.
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
• Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tde/2276

The aim of this study was to evaluate the influence of microwave roasting time on the sensorial, physical, and chemical characteristics of rice brans and their application in cereal bars. The raw and roasted rice brans of the BRS Sertaneja, BRS Primavera and IRGA 417 cultivars differed in regard to the color parameter, with darkening, yellowing and reddening occurring with roasting. IRGA 417 s raw and roasted brans presented a lighter coloration in comparison with those of the BRS Primavera and BRS Sertaneja cultivars. The Free Profile made it possible to differentiate the samples by cultivar and roasting time. The longer the roasting time, the more intense were the brans roasted and burned aroma and flavor. The IRGA 417 cultivar was characterized by a less burnt aroma and flavor. IRGA and Primavera were more similar to each other and differed from the BRS Sertaneja cultivar for the same roasting times. The centesimal composition of rice bran changed during roasting, but rice bran may still be used as human food since it remains rich in proteins and lipids as well as increasing insoluble and total dietary fiber content. The roasting process lowered the level of reducer sugar and phytic acid in rice bran. As the quantity of roasted rice bran in the cereal bar formulations increased, there was a tendency toward lower rupture force (0.87 N), less water activity (0.54), intermediate density (0.76 g/cm3) and darkening of the bars (L* of 31. 20). The experimental formulation with the proportion of 0.34 roasted rice bran, 0.32 rice flakes and 0.34 corn flakes was closest to the bar with the greatest desirability. The experimental cereal bars with roasted rice bran may be classified as a functional product due to their high level of dietary fibers. The cereal bars formulated with roasted rice bran levels between 10.15% and 20% were accepted by consumers, varying on the scale between I liked it somewhat to I liked it a lot .