Aproveitamento tecnológico de quirera de arroz vermelho (Oriza sativa l.) na elaboração de biscoito

The use of by-products of rice processing in Brazil is still incipient and very diversified.An alternative little studied is the use of broken rice, the production of products for human consumption. The aim of this study was to evaluate the potential of technological grits for preparing cookie. The process was developed in the Laboratory of Technology of Agricultural Products, Department of Soil Science and Agricultural Engineering Centre of Agricultural Sciences, Federal University of Paraíba, starting with the transformation into flour and grits with that obtaining a dough by adding ingredients. The dough was laminated and cut to approximately 5 mm with a form of 30 mm diameter disc-shaped. Physical analyzes were conducted determinations of weight, diameter and thickness before and after forneamento cookies. The cookies were subjected to sensory analysis to evaluate the acceptance of purchase, with a team of 40 evaluators untrained consumers frequent cookie and age ranging between 18 and 37 years. The cookie had light coloring, texture consistent flavor and aroma pleasing, corroborating the formation of a good flavor. Registered a slight increase in physical caractrísticas evaluated the cookies after forneamento and moisture content of 3.01%. The evaluators indicated an acceptance of 90% for flavor and an intention to purchase 57.5%.Therefore, the broken rice flour red presents technological potential for the development of biscuit.

Author dc:creator

• FERNANDES, Allana Ramony Batista

• ARROZ
• FARINHAS
• SUBPRODUTO
• ANÁLISE SENSORIAL DE ALIMENTOS

Language dc:language.iso

pt

Repository record dc:identifier.uri

https://repositorio.ufpb.br/123456789/708

OAI identifier oai:identifier

oai:repositorio.ufpb.br:123456789/708