Desenvolvimento e caracteriza??o de farinhas mistas extrudadas de arroz e concentrado proteico de soro de leite bovino para a elabora??o de biscoitos e mingaus
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFRRJ |
Texto Completo: | https://tede.ufrrj.br/jspui/handle/jspui/1965 |
Resumo: | Whey is one the most polluting by-products of the food industry and their perishability does not allow storage for long periods, then it's necessary to find appropriate destination. The whey protein have potential anticarcinogenic, activities hypocholesterolemic, anti-inflammatory, immunomodulatory action, among others. The rice consists mainly of starch, and this structure contributes to the production of snacks high technological quality. The objective of this study was develop and characterize mixed extruded flour of rice and whey protein concentrate aiming use in the manufacture nutritional and practical products. The parameters used in the processing of thermoplastic extrusion were: formulation (% whey protein concentrate), moisture content and temperature of the last heating zone. The extrudates were subjected to physical characterization and functional technology assessment. The highest rates of growth were observed for the tests with up to 4 % whey protein concentrates in their formulations and were processed with low humidity generally less than 20 % and milder temperatures, generally at or below 140 ?C. Through the visual characterization of extruded and the micrographs it was observed that the samples processed with low moisture content (16.64 and 18%) were more homogeneous cells. The X-ray diffraction showed that the profile of the crystal samples is characteristic of type "A" due to the presence of crystalline domains in its structure. The flours viscosity profile is consistent with the characteristics of pre- gelatinized products, being dissolved without needing to cook. The pre-gel flour with blends of rice and whey protein concentrate present viscous, homogeneous and with low capacity of retrogradation. The addiction protein concentrate in rice flour increased the ash and proteins, indicating that the mineral and amino acid composition of the mixed flours may also have a nutritional improvement. Generally, the processing conditions do not significantly affect the nutritional value of the flours blends. The acceptance test performed with the cookies prepared with the mixed flours 8, 10 and 16 (6, 7.36 and 4 % whey protein concentrate, respectively) indicated that the biscuit with a higher content of protein concentrate showed better overall evaluation, taste and purchase intent. The porridges were produced with pre-gelatinized flour containing 2, 4 and 7.36% whey protein concentrate and sensory analysis evaluated the attributes appearance, flavor and consistency, plus purchase intent. The results showed that for most of the evaluated attributes and purchase intent, the sample with higher content of protein concentrate showed the best results. The porridges were produced with pre-gelatinized flour containing 2, 4 and 7.36% whey protein concentrate and sensory analysis evaluated the attributes appearance, flavor and consistency, plus purchase intent. The results showed that for most of the evaluated attributes and purchase intent, the sample with higher content of protein concentrate showed the best results. We conclude that it is possible to produce pre-gel flours containing rice and whey protein concentrate with good nutritional, microbiological and technological features for the production of cookies and porridges rapid dissolution. |
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Ascheri, Jos? Lu?s Ram?rez105.290.788-13Carvalho, Carlos Wanderlei Piler deAscheri, Jos? Luis RamirezMarques, Simone Silveira Van Boekel AlexandreSilva, Vera L?cia Mathias daMeleiro, Cristiane Hess de AzevedoGodoy, Ronoel Luiz de Oliveira094.498.267-06http://lattes.cnpq.br/2264809254148397Teba, Carla da Silva2017-08-16T19:30:56Z2014-09-02TEBA, Carla da Silva. Desenvolvimento e caracteriza??o de farinhas mistas extrudadas de arroz e concentrado proteico de soro de leite bovino para a elabora??o de biscoitos e mingaus. 2014. 192 f. Tese (Doutorado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2014.https://tede.ufrrj.br/jspui/handle/jspui/1965Whey is one the most polluting by-products of the food industry and their perishability does not allow storage for long periods, then it's necessary to find appropriate destination. The whey protein have potential anticarcinogenic, activities hypocholesterolemic, anti-inflammatory, immunomodulatory action, among others. The rice consists mainly of starch, and this structure contributes to the production of snacks high technological quality. The objective of this study was develop and characterize mixed extruded flour of rice and whey protein concentrate aiming use in the manufacture nutritional and practical products. The parameters used in the processing of thermoplastic extrusion were: formulation (% whey protein concentrate), moisture content and temperature of the last heating zone. The extrudates were subjected to physical characterization and functional technology assessment. The highest rates of growth were observed for the tests with up to 4 % whey protein concentrates in their formulations and were processed with low humidity generally less than 20 % and milder temperatures, generally at or below 140 ?C. Through the visual characterization of extruded and the micrographs it was observed that the samples processed with low moisture content (16.64 and 18%) were more homogeneous cells. The X-ray diffraction showed that the profile of the crystal samples is characteristic of type "A" due to the presence of crystalline domains in its structure. The flours viscosity profile is consistent with the characteristics of pre- gelatinized products, being dissolved without needing to cook. The pre-gel flour with blends of rice and whey protein concentrate present viscous, homogeneous and with low capacity of retrogradation. The addiction protein concentrate in rice flour increased the ash and proteins, indicating that the mineral and amino acid composition of the mixed flours may also have a nutritional improvement. Generally, the processing conditions do not significantly affect the nutritional value of the flours blends. The acceptance test performed with the cookies prepared with the mixed flours 8, 10 and 16 (6, 7.36 and 4 % whey protein concentrate, respectively) indicated that the biscuit with a higher content of protein concentrate showed better overall evaluation, taste and purchase intent. The porridges were produced with pre-gelatinized flour containing 2, 4 and 7.36% whey protein concentrate and sensory analysis evaluated the attributes appearance, flavor and consistency, plus purchase intent. The results showed that for most of the evaluated attributes and purchase intent, the sample with higher content of protein concentrate showed the best results. The porridges were produced with pre-gelatinized flour containing 2, 4 and 7.36% whey protein concentrate and sensory analysis evaluated the attributes appearance, flavor and consistency, plus purchase intent. The results showed that for most of the evaluated attributes and purchase intent, the sample with higher content of protein concentrate showed the best results. We conclude that it is possible to produce pre-gel flours containing rice and whey protein concentrate with good nutritional, microbiological and technological features for the production of cookies and porridges rapid dissolution.O soro de leite ? um dos subprodutos mais poluentes da ind?stria de alimentos e sua natureza perec?vel n?o permite a estocagem por per?odo prolongado, sendo necess?rio encontrar destino adequado aos volumes produzidos. Atribuem-se ?s prote?nas do soro de leite poss?veis atividades anticarcinog?nica, hipocolesterol?mica, anti-inflamat?ria, a??o imunomoduladora, entre outras. O arroz ? constitu?do principalmente por amido, e devido a sua estrutura, contribui para a produ??o de snacks de elevada qualidade tecnol?gica. O objetivo desse trabalho ? desenvolver e caracterizar farinhas mistas pr?-gelatinizadas de arroz e concentrado proteico de soro de leite bovino, obtidas por extrus?o termopl?stica, visando utiliza??o na elabora??o de produtos nutritivos e pr?ticos. Foram consideradas como vari?veis independentes: formula??o (% de concentrado proteico de soro de leite na mistura com farinha de arroz), umidade da mistura da farinha no processamento e temperatura da ?ltima zona de aquecimento. Os extrudados elaborados foram submetidos ? caracteriza??o f?sica e avalia??o tecnol?gica funcional. Os melhores ?ndices de expans?o foram observados para os ensaios com at? 4 % de concentrado proteico e que foram processados com baixa umidade e temperaturas mais brandas. Atrav?s da caracteriza??o visual dos extrudados e das micrografias foi poss?vel observar que as amostras processadas com baixo conte?do de umidade (16,64 % e 18 %) apresentaram c?lulas mais homog?neas. Por meio da difratometria de raios X verificou-se que o perfil das amostras ? caracter?stico ao cristal do tipo "A", devido ? presen?a de dom?nios cristalinos em sua estrutura. As farinhas mistas extrudadas se destacaram por possuir elevada viscosidade a frio, baixa viscosidade a quente (95?C) e baixo poder de retrograda??o. Os resultados observados nos par?metros de viscosidade avaliados mostram correla??o destas propriedades com as caracter?sticas de f?cil reconstitui??o e boa solubiliza??o em meio aquoso, sem a necessidade de cozimento. A incorpora??o de concentrado proteico na farinha de arroz promoveu incremento no teor de cinzas e prote?nas, indicando melhoria na composi??o mineral e de amino?cidos das farinhas mistas. De modo geral, as condi??es de processamento utilizadas n?o afetaram de forma significativa o valor nutricional da maior parte das farinhas mistas produzidas. O teste de aceita??o realizado com os biscoitos elaborados com as farinhas mistas referentes aos ensaios 8, 10 e 16 (6, 7,36 e 4 % de concentrado proteico, respectivamente) indicou que o biscoito com maior teor de concentrado proteico apresentou melhor avalia??o global, sabor e inten??o de compra. Os mingaus foram produzidos com farinhas pr?-gelatinizadas contendo 2, 4 e 7,36 % de concentrado proteico e submetidos ? an?lise sensorial. Para a maior parte dos atributos avaliados e para a inten??o de compra, a amostra com maior teor de concentrado proteico apresentou os melhores resultados. Conclui-se que ? poss?vel produzir farinhas mistas pr?-gelatinizadas de arroz e concentrado proteico de soro de leite bovino com boas caracter?sticas nutricionais, microbiol?gicas e tecnol?gicas tanto para a elabora??o de biscoitos quanto para a produ??o de mingaus de r?pida dissolu??o.Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2017-08-16T19:30:56Z No. of bitstreams: 1 2014 - Carla da Silva Teba.pdf: 4808769 bytes, checksum: c0f54c8ea9fb94f4469d54eb3764c138 (MD5)Made available in DSpace on 2017-08-16T19:30:56Z (GMT). No. of bitstreams: 1 2014 - Carla da Silva Teba.pdf: 4808769 bytes, checksum: c0f54c8ea9fb94f4469d54eb3764c138 (MD5) Previous issue date: 2014-09-02CAPESapplication/pdfhttps://tede.ufrrj.br/retrieve/5860/2014%20-%20Carla%20da%20Silva%20Teba.pdf.jpghttps://tede.ufrrj.br/retrieve/20602/2014%20-%20Carla%20da%20Silva%20Teba.pdf.jpghttps://tede.ufrrj.br/retrieve/26957/2014%20-%20Carla%20da%20Silva%20Teba.pdf.jpghttps://tede.ufrrj.br/retrieve/33384/2014%20-%20Carla%20da%20Silva%20Teba.pdf.jpghttps://tede.ufrrj.br/retrieve/39778/2014%20-%20Carla%20da%20Silva%20Teba.pdf.jpghttps://tede.ufrrj.br/retrieve/46154/2014%20-%20Carla%20da%20Silva%20Teba.pdf.jpghttps://tede.ufrrj.br/retrieve/52524/2014%20-%20Carla%20da%20Silva%20Teba.pdf.jpghttps://tede.ufrrj.br/retrieve/58972/2014%20-%20Carla%20da%20Silva%20Teba.pdf.jpgporUniversidade Federal Rural do Rio de JaneiroPrograma de P?s-Gradua??o em Ci?ncia e Tecnologia de AlimentosUFRRJBrasilInstituto de TecnologiaPre-gelatinized floursExtrudedProtein degradationFarinha pr?-gelatinizadaExtrudadosDegrada??o proteicaCi?ncia e Tecnologia de AlimentosDesenvolvimento e caracteriza??o de farinhas mistas extrudadas de arroz e concentrado proteico de soro de leite bovino para a elabora??o de biscoitos e mingausDevelopment and characterization of mixed extruded flour of rice and whey protein concentrate for the preparation of cookies and porridgesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRRJinstname:Universidade Federal Rural do Rio de Janeiro (UFRRJ)instacron:UFRRJTEXT2014 - Carla da Silva Teba.pdf.txt2014 - Carla da Silva Teba.pdf.txttext/plain384192http://localhost:8080/tede/bitstream/jspui/1965/17/2014+-+Carla+da+Silva+Teba.pdf.txt750e21e4ac9b9895dbaf10a8de9763efMD517ORIGINAL2014 - Carla da Silva Teba.pdf2014 - Carla da Silva Teba.pdfapplication/pdf5197033http://localhost:8080/tede/bitstream/jspui/1965/4/2014+-+Carla+da+Silva+Teba.pdf576fd73cc9d49ead03be4b99b4b91b85MD54THUMBNAIL2014 - Carla da Silva Teba.pdf.jpg2014 - Carla da Silva Teba.pdf.jpgimage/jpeg1943http://localhost:8080/tede/bitstream/jspui/1965/18/2014+-+Carla+da+Silva+Teba.pdf.jpgcc73c4c239a4c332d642ba1e7c7a9fb2MD518LICENSElicense.txtlicense.txttext/plain; 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dc.title.por.fl_str_mv |
Desenvolvimento e caracteriza??o de farinhas mistas extrudadas de arroz e concentrado proteico de soro de leite bovino para a elabora??o de biscoitos e mingaus |
dc.title.alternative.eng.fl_str_mv |
Development and characterization of mixed extruded flour of rice and whey protein concentrate for the preparation of cookies and porridges |
title |
Desenvolvimento e caracteriza??o de farinhas mistas extrudadas de arroz e concentrado proteico de soro de leite bovino para a elabora??o de biscoitos e mingaus |
spellingShingle |
Desenvolvimento e caracteriza??o de farinhas mistas extrudadas de arroz e concentrado proteico de soro de leite bovino para a elabora??o de biscoitos e mingaus Teba, Carla da Silva Pre-gelatinized flours Extruded Protein degradation Farinha pr?-gelatinizada Extrudados Degrada??o proteica Ci?ncia e Tecnologia de Alimentos |
title_short |
Desenvolvimento e caracteriza??o de farinhas mistas extrudadas de arroz e concentrado proteico de soro de leite bovino para a elabora??o de biscoitos e mingaus |
title_full |
Desenvolvimento e caracteriza??o de farinhas mistas extrudadas de arroz e concentrado proteico de soro de leite bovino para a elabora??o de biscoitos e mingaus |
title_fullStr |
Desenvolvimento e caracteriza??o de farinhas mistas extrudadas de arroz e concentrado proteico de soro de leite bovino para a elabora??o de biscoitos e mingaus |
title_full_unstemmed |
Desenvolvimento e caracteriza??o de farinhas mistas extrudadas de arroz e concentrado proteico de soro de leite bovino para a elabora??o de biscoitos e mingaus |
title_sort |
Desenvolvimento e caracteriza??o de farinhas mistas extrudadas de arroz e concentrado proteico de soro de leite bovino para a elabora??o de biscoitos e mingaus |
author |
Teba, Carla da Silva |
author_facet |
Teba, Carla da Silva |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Ascheri, Jos? Lu?s Ram?rez |
dc.contributor.advisor1ID.fl_str_mv |
105.290.788-13 |
dc.contributor.advisor-co1.fl_str_mv |
Carvalho, Carlos Wanderlei Piler de |
dc.contributor.referee1.fl_str_mv |
Ascheri, Jos? Luis Ramirez |
dc.contributor.referee2.fl_str_mv |
Marques, Simone Silveira Van Boekel Alexandre |
dc.contributor.referee3.fl_str_mv |
Silva, Vera L?cia Mathias da |
dc.contributor.referee4.fl_str_mv |
Meleiro, Cristiane Hess de Azevedo |
dc.contributor.referee5.fl_str_mv |
Godoy, Ronoel Luiz de Oliveira |
dc.contributor.authorID.fl_str_mv |
094.498.267-06 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/2264809254148397 |
dc.contributor.author.fl_str_mv |
Teba, Carla da Silva |
contributor_str_mv |
Ascheri, Jos? Lu?s Ram?rez Carvalho, Carlos Wanderlei Piler de Ascheri, Jos? Luis Ramirez Marques, Simone Silveira Van Boekel Alexandre Silva, Vera L?cia Mathias da Meleiro, Cristiane Hess de Azevedo Godoy, Ronoel Luiz de Oliveira |
dc.subject.eng.fl_str_mv |
Pre-gelatinized flours Extruded Protein degradation |
topic |
Pre-gelatinized flours Extruded Protein degradation Farinha pr?-gelatinizada Extrudados Degrada??o proteica Ci?ncia e Tecnologia de Alimentos |
dc.subject.por.fl_str_mv |
Farinha pr?-gelatinizada Extrudados Degrada??o proteica |
dc.subject.cnpq.fl_str_mv |
Ci?ncia e Tecnologia de Alimentos |
description |
Whey is one the most polluting by-products of the food industry and their perishability does not allow storage for long periods, then it's necessary to find appropriate destination. The whey protein have potential anticarcinogenic, activities hypocholesterolemic, anti-inflammatory, immunomodulatory action, among others. The rice consists mainly of starch, and this structure contributes to the production of snacks high technological quality. The objective of this study was develop and characterize mixed extruded flour of rice and whey protein concentrate aiming use in the manufacture nutritional and practical products. The parameters used in the processing of thermoplastic extrusion were: formulation (% whey protein concentrate), moisture content and temperature of the last heating zone. The extrudates were subjected to physical characterization and functional technology assessment. The highest rates of growth were observed for the tests with up to 4 % whey protein concentrates in their formulations and were processed with low humidity generally less than 20 % and milder temperatures, generally at or below 140 ?C. Through the visual characterization of extruded and the micrographs it was observed that the samples processed with low moisture content (16.64 and 18%) were more homogeneous cells. The X-ray diffraction showed that the profile of the crystal samples is characteristic of type "A" due to the presence of crystalline domains in its structure. The flours viscosity profile is consistent with the characteristics of pre- gelatinized products, being dissolved without needing to cook. The pre-gel flour with blends of rice and whey protein concentrate present viscous, homogeneous and with low capacity of retrogradation. The addiction protein concentrate in rice flour increased the ash and proteins, indicating that the mineral and amino acid composition of the mixed flours may also have a nutritional improvement. Generally, the processing conditions do not significantly affect the nutritional value of the flours blends. The acceptance test performed with the cookies prepared with the mixed flours 8, 10 and 16 (6, 7.36 and 4 % whey protein concentrate, respectively) indicated that the biscuit with a higher content of protein concentrate showed better overall evaluation, taste and purchase intent. The porridges were produced with pre-gelatinized flour containing 2, 4 and 7.36% whey protein concentrate and sensory analysis evaluated the attributes appearance, flavor and consistency, plus purchase intent. The results showed that for most of the evaluated attributes and purchase intent, the sample with higher content of protein concentrate showed the best results. The porridges were produced with pre-gelatinized flour containing 2, 4 and 7.36% whey protein concentrate and sensory analysis evaluated the attributes appearance, flavor and consistency, plus purchase intent. The results showed that for most of the evaluated attributes and purchase intent, the sample with higher content of protein concentrate showed the best results. We conclude that it is possible to produce pre-gel flours containing rice and whey protein concentrate with good nutritional, microbiological and technological features for the production of cookies and porridges rapid dissolution. |
publishDate |
2014 |
dc.date.issued.fl_str_mv |
2014-09-02 |
dc.date.accessioned.fl_str_mv |
2017-08-16T19:30:56Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
TEBA, Carla da Silva. Desenvolvimento e caracteriza??o de farinhas mistas extrudadas de arroz e concentrado proteico de soro de leite bovino para a elabora??o de biscoitos e mingaus. 2014. 192 f. Tese (Doutorado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2014. |
dc.identifier.uri.fl_str_mv |
https://tede.ufrrj.br/jspui/handle/jspui/1965 |
identifier_str_mv |
TEBA, Carla da Silva. Desenvolvimento e caracteriza??o de farinhas mistas extrudadas de arroz e concentrado proteico de soro de leite bovino para a elabora??o de biscoitos e mingaus. 2014. 192 f. Tese (Doutorado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Serop?dica - RJ, 2014. |
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Universidade Federal Rural do Rio de Janeiro |
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Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos |
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UFRRJ |
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Brasil |
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Instituto de Tecnologia |
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Universidade Federal Rural do Rio de Janeiro |
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