Aceitabilidade de biscoitos e bolos à base de arroz com café extrusados

• Autor(a) principal: Silva, Reginaldo Ferreira da
• Data de Publicação: 2009
• Outros Autores: Ascheri, José Luis Ramirez, Pereira, Rosemary Gualberto Fonseca Alvarenga, Modesta, Regina Célia Della
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/43403
• topic: Extrusão termoplástica; Arroz; Café; Parâmetros físicos; Análise sensorial; Thermoplastic extrusion; Rice; Coffee; Physical parameters; Sensorial analysis

The objective of this study was to evaluate the granulometry of wheat flour and flour precooked by extrusion obtained from the mixture of rice and coffee (15 and 20%), as well as the acceptability of biscuits and cakes prepared with 20 and 30% of precooked flour in the mixture of the dough (wheat). The results obtained show that the extruded flours presented thicker granulometry than the wheat flour. Granulometry increased with the increase of the content of precooked flour in the mixture with wheat. There were no significant differences among the samples treated with 15 and 20% of precooked flour as to the sensorial preference of aroma, texture, flavor, and global impression. However, the biscuits made with precooked flour with 15% of coffee in the mixture with rice presented greater preference of aroma and texture if compared with those with 20%. It can be said that up to 30% of rice and coffee-based precooked flours can be used as ingredient in the mixture of cakes and biscuits and other food products.