Influência do tempo de torra por microondas nas características sensoriais, físicas e químicas de farelos de arroz e sua aplicação em barras de cereais / Influence of microwave roasting time on sensory, physical and chemical properties of rice bran and its application in cereal bars

AUTOR(ES)
DATA DE PUBLICAÇÃO

2010

RESUMO

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 417s 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.

ASSUNTO(S)

rice bran, roasting, microwave, cereal bars. farelo de arroz, torração, microondas, barras de cereais. ciencia de alimentos

ACESSO AO ARTIGO

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