Influência do tempo de torra por microondas nas características sensoriais, físicas e químicas de farelos de arroz e sua aplicação em barras de cereais
Autor(a) principal: | |
---|---|
Data de Publicação: | 2010 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFG |
Texto Completo: | http://repositorio.bc.ufg.br/tede/handle/tde/2276 |
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 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 . |
id |
UFG-2_9f297a98aaacca47664465cead33c602 |
---|---|
oai_identifier_str |
oai:repositorio.bc.ufg.br:tde/2276 |
network_acronym_str |
UFG-2 |
network_name_str |
Repositório Institucional da UFG |
repository_id_str |
|
spelling |
SOARES JÚNIOR, Manoel Soareshttp://lattes.cnpq.br/0920319108540253SANTIAGO, Raquel de Andrade Cardosohttp://lattes.cnpq.br/0424807117498265BENASSI, Marta de Toledohttp://lattes.cnpq.br/7409756675845441http://lattes.cnpq.br/0621432111756977GARCIA, Marina Costa2014-07-29T16:16:37Z2010-04-302010-02-26GARCIA, Marina Costa. Influence of microwave roasting time on sensory, physical and chemical properties of rice bran and its application in cereal bars. 2010. 152 f. Dissertação (Mestrado em Ciencias Agrárias - Agronomia) - Universidade Federal de Goiás, Goiânia, 2010.http://repositorio.bc.ufg.br/tede/handle/tde/2276The 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 .Este trabalho objetivou avaliar a influência do tempo de torra por microondas nas características sensoriais, físicas e químicas de farelos de cultivares de arroz e sua aplicação em barras de cereais. Os farelos de arroz cru e torrados se diferenciaram aos parâmetros de cor para as cvs. BRS Sertaneja, BRS Primavera e IRGA 417, com escurecimento, amarelecimento e avermelhamento com a torração. Os farelos cru e torrados da cv. IRGA 417 apresentaram coloração mais clara em relação às cvs. BRS Primavera e BRS Sertaneja. O Perfil Livre permitiu diferenciar as amostras quanto a cultivar e o tempo de torra. Quanto maior o tempo, os farelos caracterizaram-se com aroma e sabor mais intenso de torrado e de queimado. A cv. IRGA 417 caracterizou-se com aroma agradável e sabor adocicado. Os farelos das cvs. IRGA e BRS Primavera são mais parecidos e diferenciados dos farelos da cv. BRS Sertaneja, considerando os mesmos tempos de torra. O farelo de arroz modificou sua composição centesimal durante a torração, mas pode ser utilizado para alimentação humana, pois continua um produto rico em proteínas e lipídios, além de apresentar conteúdo de fibra alimentar insolúvel e total mais elevado. O processo de torra diminui o teor de açúcares redutores e de ácido fítico do farelo de arroz. Quanto maior a quantidade de farelo de arroz torrado nas formulações de barras de cereais observou-se tendência a menor força de ruptura (0,87 N), menor atividade de água (0,54), densidade intermediária (0,76 g/cm3) e escurecimento das barras (L* de 31,20). A formulação experimental com a proporção de 0,34 de farelo de arroz torrado, 0,32 de flocos de arroz e 0,34 de flocos de milho, se apresentou mais próxima da barra com maior desejabilidade. As barras de cereais experimentais com farelo de arroz torrado podem ser classificadas como produtos funcionais, devido ao alto teor de fibras alimentares. As barras de cereais formuladas com teores de farelo de arroz torrado entre 10,15% e 20% são aceitas pelos consumidores, variando na escala adotada entre gostei moderadamente e gostei muito.Made available in DSpace on 2014-07-29T16:16:37Z (GMT). No. of bitstreams: 1 Dissertacao Marina Costa.pdf: 2328262 bytes, checksum: 24e902369adefec2ee090a942f4e62ce (MD5) Previous issue date: 2010-02-26application/pdfhttp://repositorio.bc.ufg.br/TEDE/retrieve/4803/Dissertacao%20Marina%20Costa.pdf.jpgporUniversidade Federal de GoiásMestrado em Ciência e Tecnologia de AlimentosUFGBRCiencias Agrárias - AgronomiaFarelo de arroz, torração, microondas, barras de cereais.Rice bran, roasting, microwave, cereal bars.CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOSInfluência do tempo de torra por microondas nas características sensoriais, físicas e químicas de farelos de arroz e sua aplicação em barras de cereaisInfluence of microwave roasting time on sensory, physical and chemical properties of rice bran and its application in cereal barsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFGinstname:Universidade Federal de Goiás (UFG)instacron:UFGORIGINALDissertacao Marina Costa.pdfapplication/pdf2328262http://repositorio.bc.ufg.br/tede/bitstreams/0a30dcb5-73fd-45cc-b9f8-1433702285c6/download24e902369adefec2ee090a942f4e62ceMD51THUMBNAILDissertacao Marina Costa.pdf.jpgDissertacao Marina Costa.pdf.jpgGenerated Thumbnailimage/jpeg1943http://repositorio.bc.ufg.br/tede/bitstreams/40fb9d35-6c7e-4c19-a687-611557dd3755/downloadcc73c4c239a4c332d642ba1e7c7a9fb2MD52tde/22762014-07-30 03:16:44.179open.accessoai:repositorio.bc.ufg.br:tde/2276http://repositorio.bc.ufg.br/tedeRepositório InstitucionalPUBhttp://repositorio.bc.ufg.br/oai/requesttasesdissertacoes.bc@ufg.bropendoar:2014-07-30T06:16:44Repositório Institucional da UFG - Universidade Federal de Goiás (UFG)false |
dc.title.por.fl_str_mv |
Influência do tempo de torra por microondas nas características sensoriais, físicas e químicas de farelos de arroz e sua aplicação em barras de cereais |
dc.title.alternative.eng.fl_str_mv |
Influence of microwave roasting time on sensory, physical and chemical properties of rice bran and its application in cereal bars |
title |
Influência do tempo de torra por microondas nas características sensoriais, físicas e químicas de farelos de arroz e sua aplicação em barras de cereais |
spellingShingle |
Influência do tempo de torra por microondas nas características sensoriais, físicas e químicas de farelos de arroz e sua aplicação em barras de cereais GARCIA, Marina Costa Farelo de arroz, torração, microondas, barras de cereais. Rice bran, roasting, microwave, cereal bars. CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
title_short |
Influência do tempo de torra por microondas nas características sensoriais, físicas e químicas de farelos de arroz e sua aplicação em barras de cereais |
title_full |
Influência do tempo de torra por microondas nas características sensoriais, físicas e químicas de farelos de arroz e sua aplicação em barras de cereais |
title_fullStr |
Influência do tempo de torra por microondas nas características sensoriais, físicas e químicas de farelos de arroz e sua aplicação em barras de cereais |
title_full_unstemmed |
Influência do tempo de torra por microondas nas características sensoriais, físicas e químicas de farelos de arroz e sua aplicação em barras de cereais |
title_sort |
Influência do tempo de torra por microondas nas características sensoriais, físicas e químicas de farelos de arroz e sua aplicação em barras de cereais |
author |
GARCIA, Marina Costa |
author_facet |
GARCIA, Marina Costa |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
SOARES JÚNIOR, Manoel Soares |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/0920319108540253 |
dc.contributor.advisor-co1.fl_str_mv |
SANTIAGO, Raquel de Andrade Cardoso |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/0424807117498265 |
dc.contributor.advisor-co2.fl_str_mv |
BENASSI, Marta de Toledo |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://lattes.cnpq.br/7409756675845441 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/0621432111756977 |
dc.contributor.author.fl_str_mv |
GARCIA, Marina Costa |
contributor_str_mv |
SOARES JÚNIOR, Manoel Soares SANTIAGO, Raquel de Andrade Cardoso BENASSI, Marta de Toledo |
dc.subject.por.fl_str_mv |
Farelo de arroz, torração, microondas, barras de cereais. |
topic |
Farelo de arroz, torração, microondas, barras de cereais. Rice bran, roasting, microwave, cereal bars. CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Rice bran, roasting, microwave, cereal bars. |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
description |
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 . |
publishDate |
2010 |
dc.date.available.fl_str_mv |
2010-04-30 |
dc.date.issued.fl_str_mv |
2010-02-26 |
dc.date.accessioned.fl_str_mv |
2014-07-29T16:16:37Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
GARCIA, Marina Costa. Influence of microwave roasting time on sensory, physical and chemical properties of rice bran and its application in cereal bars. 2010. 152 f. Dissertação (Mestrado em Ciencias Agrárias - Agronomia) - Universidade Federal de Goiás, Goiânia, 2010. |
dc.identifier.uri.fl_str_mv |
http://repositorio.bc.ufg.br/tede/handle/tde/2276 |
identifier_str_mv |
GARCIA, Marina Costa. Influence of microwave roasting time on sensory, physical and chemical properties of rice bran and its application in cereal bars. 2010. 152 f. Dissertação (Mestrado em Ciencias Agrárias - Agronomia) - Universidade Federal de Goiás, Goiânia, 2010. |
url |
http://repositorio.bc.ufg.br/tede/handle/tde/2276 |
dc.language.iso.fl_str_mv |
por |
language |
por |
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 |
Universidade Federal de Goiás |
dc.publisher.program.fl_str_mv |
Mestrado em Ciência e Tecnologia de Alimentos |
dc.publisher.initials.fl_str_mv |
UFG |
dc.publisher.country.fl_str_mv |
BR |
dc.publisher.department.fl_str_mv |
Ciencias Agrárias - Agronomia |
publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFG instname:Universidade Federal de Goiás (UFG) instacron:UFG |
instname_str |
Universidade Federal de Goiás (UFG) |
instacron_str |
UFG |
institution |
UFG |
reponame_str |
Repositório Institucional da UFG |
collection |
Repositório Institucional da UFG |
bitstream.url.fl_str_mv |
http://repositorio.bc.ufg.br/tede/bitstreams/0a30dcb5-73fd-45cc-b9f8-1433702285c6/download http://repositorio.bc.ufg.br/tede/bitstreams/40fb9d35-6c7e-4c19-a687-611557dd3755/download |
bitstream.checksum.fl_str_mv |
24e902369adefec2ee090a942f4e62ce cc73c4c239a4c332d642ba1e7c7a9fb2 |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 |
repository.name.fl_str_mv |
Repositório Institucional da UFG - Universidade Federal de Goiás (UFG) |
repository.mail.fl_str_mv |
tasesdissertacoes.bc@ufg.br |
_version_ |
1798044315353612288 |