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Technological and physical characteristics of breads made with toasted rice meal / Características físicas e tecnológicas de p es elaborados com farelo de arroz torrado

Keywords: Oryza sativa L. , Subproduto , Desenvolvimento de produtos.

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Abstract:

The aim of this work was to evaluate the physical and sensory quality of form breads type formulated with different levels of substitution of wheat flour (FT) by toasted rice bran (FAT). It was determined the centesimal composition, including the soluble and insoluble dietary fiber contents. It was applied whole randomized design with five treatments (0.0%, 7.5%, 15.0%, 22.5% and 30.0% of FAT in substitution to FT) and three repetitions. The color and the breadmaking test scores were evaluated for each treatment. Microbiological analyses were done to the treatment with FAT which reached the highest total score. The higher substitution level of FT by FAT, darker and lower specific volume of breads, because of the high level of dietary fiber content of FAT (29,2%), what increased the moisture retention in the final product. Among the treatments containing FAT, the bread with 7.5% of FAT had the highest score at the breadmaking test (83.5), which differed (P < 0.05) from control treatment only for specific volume and total score parameters, presenting an adequate profile for Salmonella sp, total coliforms, moldiness and yeast in relation to legislation limits, and so it can be recommended for commercialization. O objetivo desse trabalho foi avaliar a qualidade física e sensorial de p es de forma elaborados com diferentes níveis de substitui o de farinha de trigo (FT) por farelo de arroz torrado (FAT). Determinou-se a composi o centesimal, incluindo os teores de fibra alimentar solúvel, insolúvel e total do FAT. Utilizou-se delineamento inteiramente casualisado, com cinco tratamentos (0,0%, 7,5%, 15,0%, 22,5% e 30,0% de substitui o de FT por FAT) em três repeti es. Foram avaliados a cor e os escores do teste de panifica o de cada tratamento. No tratamento com FAT que obteve o maior escore total no teste de panifica o, foram realizadas análises microbiológicas. Ocorreram escurecimento e diminui o do volume específico gradativo dos p es à medida que se adicionou maior quantidade de FAT, devido ao elevado teor de fibra alimentar total do FAT (29,2%), que aumentou a reten o de umidade no produto final. Entre os tratamentos com FAT, o p o com 7,5% de substitui o de FT por FAT obteve o maior escore no teste de panifica o (83,5), somente diferindo (p < 0,05) do tratamento controle em rela o ao volume específico e escore total, estando adequado em rela o aos padr es legais de Salmonella sp, coliforme total e de bolores e leveduras, podendo ser recomendado para comercializa o.

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