Elabora??o de bebida instant?nea ? base de farinha extrudada de arroz vermelho polido e retentado de amora preta (Rubus spp)

• Ano de defesa: 2013
• Autor(a) principal: Arevalo, Arturo Melendez
• Orientador(a): Ascheri, Jos? Lu?s Ram?rez
• Banca de defesa: Galdeano, Mel?cia C?ntia, Barbosa, Maria Ivone Martins Jacinto
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal Rural do Rio de Janeiro
• Programa de Pós-Graduação: Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos
• Departamento: Instituto de Tecnologia
• País: Brasil
• Palavras-chave em Português: Extrus?o termopl?stica; bebida formulada; qualidade; Extrusion process; soft drink; quality
• Área do conhecimento CNPq: Ci?ncia e Tecnologia de Alimentos
• Link de acesso: https://tede.ufrrj.br/jspui/handle/jspui/5326

Red rice, also known as rice of Venice-the-land this rice was first introduced and planted by the Portuguese in Brazil in the seventeenth century and its cultivation in the country is currently restricted to small areas of semi-arid northeast, highlighting in decreasing order of importance of culture, the states of Paraiba, Rio Grande do Norte and Pernambuco. The aim of this project was to develop a soft drink for easy reconstitution from red rice precooked by extrusion added of a byproduct generated in the process of obtaining juice clarified by microfiltration membranes, the retentate blackberry powder. The methods applied in this study include: production of red rice flour, white rice flour production, use of byproduct resulting from processing blackberry prior drying and grinding. The red rice flour was processed in a twin screw extruder Clextral, model HT25 Evolun (Firminy, France) under controlled conditions of temperature in the heating zones, feed rate, liquid feed flow rate, diameter and speed of the matrix screws. The extrudates were dried over extended forced air dryer at 60 ?C for 18 hours or until final moisture content is below 4%. The experimental model used was the rotational central composite design using response surface methodology. The main measurements to assess the quality of the extruded include: proximate composition, determination of aminoacidic and minerals profiles and anthocyanins, radial expansion index (REI) volumetric expansion index (VEI) longitudinal expansion index (LEI,) water absorption Index (WAI) water solubility index (WSI) and paste viscosity. Three best treatments were chosen among 13 treatments defined in the experimental design. These soft drinks are designed for easy reconstitution and subjected to sensory tests with trained panelists. The results showed that as to the nutritional quality, red rice flour was superior to white rice. Both profiles of amino acids such as minerals, there was a significant difference between the values found for red rice. As regards the preparation of extruded red rice can comment that was almost similar to white rice is processed. The red rice flour of the best treatments were formulated to contain typical ingredients of a drink, which was added in percentages, defined as pre-cooked meal of red rice (30%), percentages of blackberry (3%), as functional ingredients. The result was a drink easy reconstitution and good acceptance by the group of trained tasters.