Rice-soybean porridge ready for use

Detalhes bibliográficos
Autor(a) principal: Wang, Sin Huei
Data de Publicação: 1999
Outros Autores: Cabral, Lair Chaves, Maia, Luciana Helena, Araujo, Flávia Batista
Tipo de documento: Artigo
Idioma: por
Título da fonte: Pesquisa Agropecuária Brasileira (Online)
Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/5259
Resumo: A porridge ready for use with good sensory characteristics and apparent colloidal stability was investigated, using different proportions of rice and soybeans and following manufacture steps: soybean dehulling, blanching, desintegration and homogenization of rice and soybeans. The formulated porridges were subjected to sensory analysis and evaluated regarding their chemical centesimal composition, mineral content and separation index. The porridges containing 80:20, 70:30 and 60:40% rice:soybean had better appearance, flavor and texture. However, when flavored with vanilla, the porridges with 30 and 40% soybeans were more appreciated, and when flavored with coconut, only the porridge with 40% soybeans was the most appreciated by the consumer-type panelists. The above mentioned porridges presented excellent apparent colloidal stability and good mineral composition.
id EMBRAPA-4_a6f53d0948711f08b60cc8003effcaff
oai_identifier_str oai:ojs.seer.sct.embrapa.br:article/5259
network_acronym_str EMBRAPA-4
network_name_str Pesquisa Agropecuária Brasileira (Online)
repository_id_str
spelling Rice-soybean porridge ready for useMingau de arroz e soja pronto para consumoporridge formulation; porridge fortificationformulação de mingau; fortificação de mingauA porridge ready for use with good sensory characteristics and apparent colloidal stability was investigated, using different proportions of rice and soybeans and following manufacture steps: soybean dehulling, blanching, desintegration and homogenization of rice and soybeans. The formulated porridges were subjected to sensory analysis and evaluated regarding their chemical centesimal composition, mineral content and separation index. The porridges containing 80:20, 70:30 and 60:40% rice:soybean had better appearance, flavor and texture. However, when flavored with vanilla, the porridges with 30 and 40% soybeans were more appreciated, and when flavored with coconut, only the porridge with 40% soybeans was the most appreciated by the consumer-type panelists. The above mentioned porridges presented excellent apparent colloidal stability and good mineral composition.Com o objetivo de estudar um mingau pronto para consumo com boas características sensoriais e estabilidade coloidal aparente, foi preparada uma mistura de arroz e soja em diferentes proporções, considerando as seguintes etapas de processamento: decorticagem dos grãos de soja, branqueamento, desintegração e homogeneização do arroz e soja. Os mingaus formulados foram avaliados sensorialmente e analisados quanto à composição centesimal, mineral e índice de separação. Os mingaus formulados com 80:20, 70:30 e 60:40% de arroz:soja foram os de melhor aparência, sabor e textura. Entretanto, quando os mesmos foram aromatizados com baunilha, os mingaus com 30 e 40% de soja foram os preferidos, e quando com coco, apenas o mingau com 40% de soja foi o preferido pela equipe massal de provadores. Esses mingaus formulados apresentam excelente estabilidade coloidal aparente e boa composição em minerais.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraWang, Sin HueiCabral, Lair ChavesMaia, Luciana HelenaAraujo, Flávia Batista1999-05-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/5259Pesquisa Agropecuaria Brasileira; v.34, n.5, maio 1999; 855-860Pesquisa Agropecuária Brasileira; v.34, n.5, maio 1999; 855-8601678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/5259/2451info:eu-repo/semantics/openAccess2010-06-30T13:25:14Zoai:ojs.seer.sct.embrapa.br:article/5259Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2010-06-30T13:25:14Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Rice-soybean porridge ready for use
Mingau de arroz e soja pronto para consumo
title Rice-soybean porridge ready for use
spellingShingle Rice-soybean porridge ready for use
Wang, Sin Huei
porridge formulation; porridge fortification
formulação de mingau; fortificação de mingau
title_short Rice-soybean porridge ready for use
title_full Rice-soybean porridge ready for use
title_fullStr Rice-soybean porridge ready for use
title_full_unstemmed Rice-soybean porridge ready for use
title_sort Rice-soybean porridge ready for use
author Wang, Sin Huei
author_facet Wang, Sin Huei
Cabral, Lair Chaves
Maia, Luciana Helena
Araujo, Flávia Batista
author_role author
author2 Cabral, Lair Chaves
Maia, Luciana Helena
Araujo, Flávia Batista
author2_role author
author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Wang, Sin Huei
Cabral, Lair Chaves
Maia, Luciana Helena
Araujo, Flávia Batista
dc.subject.por.fl_str_mv porridge formulation; porridge fortification
formulação de mingau; fortificação de mingau
topic porridge formulation; porridge fortification
formulação de mingau; fortificação de mingau
description A porridge ready for use with good sensory characteristics and apparent colloidal stability was investigated, using different proportions of rice and soybeans and following manufacture steps: soybean dehulling, blanching, desintegration and homogenization of rice and soybeans. The formulated porridges were subjected to sensory analysis and evaluated regarding their chemical centesimal composition, mineral content and separation index. The porridges containing 80:20, 70:30 and 60:40% rice:soybean had better appearance, flavor and texture. However, when flavored with vanilla, the porridges with 30 and 40% soybeans were more appreciated, and when flavored with coconut, only the porridge with 40% soybeans was the most appreciated by the consumer-type panelists. The above mentioned porridges presented excellent apparent colloidal stability and good mineral composition.
publishDate 1999
dc.date.none.fl_str_mv 1999-05-01
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/5259
url https://seer.sct.embrapa.br/index.php/pab/article/view/5259
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/5259/2451
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
dc.source.none.fl_str_mv Pesquisa Agropecuaria Brasileira; v.34, n.5, maio 1999; 855-860
Pesquisa Agropecuária Brasileira; v.34, n.5, maio 1999; 855-860
1678-3921
0100-104x
reponame:Pesquisa Agropecuária Brasileira (Online)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Pesquisa Agropecuária Brasileira (Online)
collection Pesquisa Agropecuária Brasileira (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv pab@sct.embrapa.br || sct.pab@embrapa.br
_version_ 1793416679224508416

Registros relacionados