PHYSICAL AND CHEMICAL CHARACTERISTICS OF WHOLE RICE, BROKEN RICE, AND SOYBEAN EXTRACTS
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Pesquisa Agropecuária Tropical (Online) |
Texto Completo: | https://revistas.ufg.br/pat/article/view/9885 |
Resumo: | Hydrosoluble extracts are vegetable drinks with a commercial nutritional appeal, concerning health aspects, like absence of animal fats and high minerals contents. This study aimed to compare the physical and chemical characteristics of whole rice, broken rice, and soybean hydrosoluble extracts. The analyses (in triplicate) were pH, soluble solids content, moisture, ashes, proteins, lipids, total carbohydrates, calcium, magnesium, cupper, manganese, iron, zinc, and caloric value. The broken rice extract presented the highest carbohydrates content (3.17 g 100 g-1) and the lowest value for ashes (0.58 g 100 g-1), proteins (0.73 g 100 g-1), lipids (0.41 g 100 g-1), and caloric value (17.28 kcal 100 g-1), while the whole rice extract showed the highest pH (6.77) and intermediate values for calcium (1.2 mg 100 g-1) and magnesium (1.69 mg 100 g-1). The soybean extract presented the highest contents of all minerals, ashes (0.84 g 100 g-1), proteins (2.51 g 100 g-1), lipids (1.05 g 100 g-1), and caloric value (68.34 kcal 100 g-1), but the lowest value for carbohydrates (2.62 g 100 g-1). Despite its lower nutritional value, when compared to the soybean extract, the whole and broken rice extracts can be viable alternatives for replacing milk or soybean extract, by people with any kind of lactose intolerance or soybean protein allergy. |
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PHYSICAL AND CHEMICAL CHARACTERISTICS OF WHOLE RICE, BROKEN RICE, AND SOYBEAN EXTRACTSCARACTERÍSTICAS FÍSICO-QUÍMICAS DE EXTRATOS DE ARROZ INTEGRAL, QUIRERA DE ARROZ E SOJAOryza sativa L.Glycine max L.hydrosoluble extractscentesimal composition.Oryza sativa L.Glycine Max L.extratos hidrossolúveiscomposição centesimal.Hydrosoluble extracts are vegetable drinks with a commercial nutritional appeal, concerning health aspects, like absence of animal fats and high minerals contents. This study aimed to compare the physical and chemical characteristics of whole rice, broken rice, and soybean hydrosoluble extracts. The analyses (in triplicate) were pH, soluble solids content, moisture, ashes, proteins, lipids, total carbohydrates, calcium, magnesium, cupper, manganese, iron, zinc, and caloric value. The broken rice extract presented the highest carbohydrates content (3.17 g 100 g-1) and the lowest value for ashes (0.58 g 100 g-1), proteins (0.73 g 100 g-1), lipids (0.41 g 100 g-1), and caloric value (17.28 kcal 100 g-1), while the whole rice extract showed the highest pH (6.77) and intermediate values for calcium (1.2 mg 100 g-1) and magnesium (1.69 mg 100 g-1). The soybean extract presented the highest contents of all minerals, ashes (0.84 g 100 g-1), proteins (2.51 g 100 g-1), lipids (1.05 g 100 g-1), and caloric value (68.34 kcal 100 g-1), but the lowest value for carbohydrates (2.62 g 100 g-1). Despite its lower nutritional value, when compared to the soybean extract, the whole and broken rice extracts can be viable alternatives for replacing milk or soybean extract, by people with any kind of lactose intolerance or soybean protein allergy. Extratos hidrossolúveis são bebidas de origem vegetal, que possuem apelo comercial nutricional, quanto aos aspectos de saúde, como ausência de gorduras animais e altos teores de minerais. O objetivo deste trabalho foi comparar as características físico-químicas de extratos hidrossolúveis de arroz integral, quirera de arroz e soja. As análises (em triplicata) foram: pH, teor de sólidos solúveis, umidade, cinzas, proteínas, lipídeos, carboidratos totais, cálcio, magnésio, cobre, manganês, ferro, zinco e valor energético. O extrato de quirera de arroz apresentou o maior teor de carboidratos (3,17 g 100 g-1) e o menor teor de cinzas (0,58 g 100 g-1), proteínas (0,73 g 100 g-1), lipídeos (0,41 g 100 g-1) e valor energético (17,28 kcal 100 g-1), enquanto o extrato de arroz integral apresentou o maior valor de pH (6,77) e valores intermediários de cálcio (1,2 mg 100 g-1) e magnésio (1,69 mg 100 g-1). O extrato de soja se destacou com maiores valores de todos os minerais, cinzas (0,84 g 100 g-1), proteínas (2,51 g 100 g-1), lipídeos (1,05 g 100 g-1) e valor energético (68,34 kcal 100 g-1), porém, menor valor de carboidratos (2,62 g 100 g-1). Apesar do menor valor nutricional, quando comparado ao extrato de soja, os extratos de arroz integral ou de quirera de arroz são alternativas alimentares viáveis à substituição do leite ou do extrato de soja, para pessoas que possuam intolerância à lactose e/ou alergia às proteínas da soja.Escola de Agronomia - Universidade Federal de Goiás2011-09-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisa Experimental; Métodos Quantitativosapplication/pdfhttps://revistas.ufg.br/pat/article/view/9885Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics]; v. 41, n. 3, Jul./Sep. 2011; 422-429Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics); v. 41, n. 3, jul./set. 2011; 422-429Pesquisa Agropecuária Tropical; v. 41, n. 3, jul./set. 2011; 422-4291983-4063reponame:Pesquisa Agropecuária Tropical (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/pat/article/view/9885/9693Copyright (c) 2020 Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics)info:eu-repo/semantics/openAccessCarvalho, Webber Tavares deReis, Renata Cunha dosVelasco, PolianaSoares Júnior, Manoel SoaresBassinello, Priscila ZaczukCaliari, Márcio2020-07-09T19:09:05Zoai:ojs.revistas.ufg.br:article/9885Revistahttps://revistas.ufg.br/patPUBhttps://revistas.ufg.br/pat/oaiaseleguini.pat@gmail.com||mgoes@agro.ufg.br1983-40631517-6398opendoar:2024-05-21T19:55:49.257879Pesquisa Agropecuária Tropical (Online) - Universidade Federal de Goiás (UFG)true |
dc.title.none.fl_str_mv |
PHYSICAL AND CHEMICAL CHARACTERISTICS OF WHOLE RICE, BROKEN RICE, AND SOYBEAN EXTRACTS CARACTERÍSTICAS FÍSICO-QUÍMICAS DE EXTRATOS DE ARROZ INTEGRAL, QUIRERA DE ARROZ E SOJA |
title |
PHYSICAL AND CHEMICAL CHARACTERISTICS OF WHOLE RICE, BROKEN RICE, AND SOYBEAN EXTRACTS |
spellingShingle |
PHYSICAL AND CHEMICAL CHARACTERISTICS OF WHOLE RICE, BROKEN RICE, AND SOYBEAN EXTRACTS Carvalho, Webber Tavares de Oryza sativa L. Glycine max L. hydrosoluble extracts centesimal composition. Oryza sativa L. Glycine Max L. extratos hidrossolúveis composição centesimal. |
title_short |
PHYSICAL AND CHEMICAL CHARACTERISTICS OF WHOLE RICE, BROKEN RICE, AND SOYBEAN EXTRACTS |
title_full |
PHYSICAL AND CHEMICAL CHARACTERISTICS OF WHOLE RICE, BROKEN RICE, AND SOYBEAN EXTRACTS |
title_fullStr |
PHYSICAL AND CHEMICAL CHARACTERISTICS OF WHOLE RICE, BROKEN RICE, AND SOYBEAN EXTRACTS |
title_full_unstemmed |
PHYSICAL AND CHEMICAL CHARACTERISTICS OF WHOLE RICE, BROKEN RICE, AND SOYBEAN EXTRACTS |
title_sort |
PHYSICAL AND CHEMICAL CHARACTERISTICS OF WHOLE RICE, BROKEN RICE, AND SOYBEAN EXTRACTS |
author |
Carvalho, Webber Tavares de |
author_facet |
Carvalho, Webber Tavares de Reis, Renata Cunha dos Velasco, Poliana Soares Júnior, Manoel Soares Bassinello, Priscila Zaczuk Caliari, Márcio |
author_role |
author |
author2 |
Reis, Renata Cunha dos Velasco, Poliana Soares Júnior, Manoel Soares Bassinello, Priscila Zaczuk Caliari, Márcio |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Carvalho, Webber Tavares de Reis, Renata Cunha dos Velasco, Poliana Soares Júnior, Manoel Soares Bassinello, Priscila Zaczuk Caliari, Márcio |
dc.subject.por.fl_str_mv |
Oryza sativa L. Glycine max L. hydrosoluble extracts centesimal composition. Oryza sativa L. Glycine Max L. extratos hidrossolúveis composição centesimal. |
topic |
Oryza sativa L. Glycine max L. hydrosoluble extracts centesimal composition. Oryza sativa L. Glycine Max L. extratos hidrossolúveis composição centesimal. |
description |
Hydrosoluble extracts are vegetable drinks with a commercial nutritional appeal, concerning health aspects, like absence of animal fats and high minerals contents. This study aimed to compare the physical and chemical characteristics of whole rice, broken rice, and soybean hydrosoluble extracts. The analyses (in triplicate) were pH, soluble solids content, moisture, ashes, proteins, lipids, total carbohydrates, calcium, magnesium, cupper, manganese, iron, zinc, and caloric value. The broken rice extract presented the highest carbohydrates content (3.17 g 100 g-1) and the lowest value for ashes (0.58 g 100 g-1), proteins (0.73 g 100 g-1), lipids (0.41 g 100 g-1), and caloric value (17.28 kcal 100 g-1), while the whole rice extract showed the highest pH (6.77) and intermediate values for calcium (1.2 mg 100 g-1) and magnesium (1.69 mg 100 g-1). The soybean extract presented the highest contents of all minerals, ashes (0.84 g 100 g-1), proteins (2.51 g 100 g-1), lipids (1.05 g 100 g-1), and caloric value (68.34 kcal 100 g-1), but the lowest value for carbohydrates (2.62 g 100 g-1). Despite its lower nutritional value, when compared to the soybean extract, the whole and broken rice extracts can be viable alternatives for replacing milk or soybean extract, by people with any kind of lactose intolerance or soybean protein allergy. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-09-29 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Pesquisa Experimental; Métodos Quantitativos |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://revistas.ufg.br/pat/article/view/9885 |
url |
https://revistas.ufg.br/pat/article/view/9885 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://revistas.ufg.br/pat/article/view/9885/9693 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2020 Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics) info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2020 Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics) |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Escola de Agronomia - Universidade Federal de Goiás |
publisher.none.fl_str_mv |
Escola de Agronomia - Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics]; v. 41, n. 3, Jul./Sep. 2011; 422-429 Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics); v. 41, n. 3, jul./set. 2011; 422-429 Pesquisa Agropecuária Tropical; v. 41, n. 3, jul./set. 2011; 422-429 1983-4063 reponame:Pesquisa Agropecuária Tropical (Online) instname:Universidade Federal de Goiás (UFG) instacron:UFG |
instname_str |
Universidade Federal de Goiás (UFG) |
instacron_str |
UFG |
institution |
UFG |
reponame_str |
Pesquisa Agropecuária Tropical (Online) |
collection |
Pesquisa Agropecuária Tropical (Online) |
repository.name.fl_str_mv |
Pesquisa Agropecuária Tropical (Online) - Universidade Federal de Goiás (UFG) |
repository.mail.fl_str_mv |
aseleguini.pat@gmail.com||mgoes@agro.ufg.br |
_version_ |
1799874817619394560 |