Propriedades físicas de snacks e farinhas pré-gelatinizadas de coprodutos de arroz e soja em função das variáveis de extrusão

• Autor(a) principal: Coutinho, Lairy Silva
• Data de Publicação: 2013
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFG
• dARK ID: ark:/38995/0013000006bdn
• Texto Completo: http://repositorio.bc.ufg.br/tede/handle/tede/3478
• topic: Okara; Grãos quebrados; Farelo; Reconstituição de cereal; Desenvolvimento de produto; Sustentabilidade; Broken grains; Bran; Cereal reconstitution; Product development; Sustainability; CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS

The rice processing industries currently designed its most byproducts generated during processing, such as rice bran and broken rice grains for animal feed. However, they are nutritionally rich and interesting human consumption. Therefore, it becomes interesting to use these for the development of new products. The soy industry also uses okara (residue coming from the aqueous extract of soy) more for animal feed. For human consumption is less used, although it has high content of protein, lipids and is a source of energy. Thus, this study aimed to formulate snacks and pre-gelatinized flour with coproducts broken grains and rice bran and soybean okara black and study the effect of extrusion variables (temperature and humidity) on the physical, chemical and technological characteristics of products, processed under various humidity (12 to 20 g.100 g-1) and extrusion temperatures (60 to 110 °C). For these analyzes was used official methodologies. Was performed desirability of snacks considering expansion index, specific volume and color parameter chroma a *. The snack of higher desirability was prepared at moisture condition in the mixture of 12 g.100 g-1 and at temperature of 85 ° C. As for the pre-gelatinized flour, moisture conditions for extrusion of mixtures influenced the viscoamilograficos aspects and texture, and milder temperatures employed were obtained with higher values of initial viscosity (above 4000 cP), final viscosity (above 5500 cP) and setback (above 4500 cP). The absorption and solubility in water and oil absorption are also affected, and the higher results in higher extrusion temperatures and lower humidities. The pre-gelatinized flour byproducts of rice and soybeans can be an alternative to the industry by adding value to them, which after processing will enable the development of an ingredient in many products for human consumption.