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Cereais integrais têm um papel importante na nutrição humana. Dentre estes, o arroz, importante commodity agrícola que representa um quarto da produção mundial de grãos é responsável por 20% do suprimento calórico da dieta, enquanto o trigo e o milho provêem 19 e 5%, respectivamente (FAO, 2004).A Organização das Nações Unidas para Agricultura e Alimentação (FAO, 2004) calcula que o arroz é consumido por cerca de três bilhões de pessoas, correspondendo à metade da população mundial e, segundo estimativas oficiais no Brasil, até 2050 haverá uma demanda para atender ao dobro desta população (BRASIL, 2007; EMBRAPA, 2006).Estudos epidemiológicos sugerem que a ingestão regular de grãos integrais reduz o risco de doenças crônicas associadas a danos oxidativos, como doenças cardiovasculares, câncer e outras patologias (SLAVIN, 2004;ARTS;HOLLMAN, 2005). Em vista da contínua promoção dos benefícios funcionais e de saúde, o consumo de arroz integral vem sendo estimulado por AbstractThis study was conducted to evaluate the distribution of total phenolic compounds and phenolic acids in the soluble and insoluble fractions of 10 rice (Oryza sativa L.) genotypes with pigmented or non-pigmented pericarp. These compounds were reported to exert beneficial effects on human health due to their high antioxidant activities. The total phenolic compounds (CFT) in both fractions was determined by the Folin-Ciocalteau method and phenolic acids RP-HPLC with Diode-Array Detection (DAD) in order to analyze phenolic acids. The amount of CFT in the soluble fraction was about 5.7 times higher in pigmented than in non-pigmented genotypes showing mean values of 3468 and 602 µg eq.ferulic acid/g rice, respectively. The presence of proanthocyanidins and anthocianins seems to be responsible for the higher amounts. The average amounts of CFT in the insoluble fraction was two-fold higher in the pigmented than in the non pigmented genotypes (825 e 378 μg eq. ferulic acid/g rice, respectively) probably due to the retention of antocyanidins and proanthocyanidins even after five consecutive extractions. Among the phenolic acids, the ferulic acid was the major phenolic acid found among all genotypes analyzed, except for the black pericarp in which the protocatechuic acid was predominant.

Response surface methodology was employed to optimize the production of a snack food from chickpea. The independent variables, process temperature (123-137°C) and feed moisture (13-27% d.s.b.) were selected at five levels (rotatable five level composite design: -t/2, -1, 0, 1, +d2) in the extrusion of defatted chickpea flour. Response variables were expansion ratio, shear strength of the extrudate and sensory preference assessed by an untrained panel. Expansion ratio increased steadily with decrease in feed moisture similar to cereal extrusion. Regions of maxima were observed for sensory preference and shear strength, and these two product attributes were linearly related. The most acceptable chickpea snack was rated higher than a commercial corn snack.

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Investiga o efeito de variáveis como temperatura de processo e umidade do material na textura de farelo de soja extrusado, utilizando a metodologia de superfície de resposta (MSR).

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