Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch

• Autor(a) principal: COSTA,Kassia Kiss Firmino Dourado
• Data de Publicação: 2017
• Outros Autores: PERTUZATTI,Paula Becker, OLIVEIRA,Tatianne Ferreira de, CALIARI,Márcio, SOARES JÚNIOR,Manoel Soares
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400640
• topic: Oryza sativa (L.); phenolic compounds; antioxidant capacity; by-products; scanning electron microscopy

Abstract The objective of this work was to elaborate fermented extracts using rice bran and broken rice grains (proportion 8:92) with probiotic bacteria and different concentrations of waxy maize starch (WMS) in order to obtain products with low level of syneresis and desirable physical-chemical characteristics, and to evaluate the content of phenolic compounds, antioxidant capacity and chemical composition of the extract selected and flavored with strawberry aroma and strawberry syrup. A randomized design was used with five treatments (0, 4, 8, 12 and 16 g 100 g–1 of WMS) and four replications. The fermented rice extract had increased soluble solids (from 12.97 to 14.23 °Brix) and total acidity (from 0.29 to 0.30 g 100 g–1), whereas total soluble sugars (from 9.24 to 8.73 g 100 g–1) and syneresis (from 10.16 to 0.99 g 100 g–1) decreased with gradual increments of waxy maize starch. The fermented rice extract containing 12 g 100 g–1 WMS reduced the syneresis by 89% compared to the control without waxy maize starch. The fermented rice extract with 12 g 100 g-1 of waxy maize starch flavored with strawberry aroma and strawberry syrup shows high nutritional value, antioxidant capacity, content of total phenolic compounds, and marketing potential, particularly for consumers with special needs, such as those allergic to lactose or soybean proteins, as an alternative food ready for consumption.