Bebidas saborizadas obtidas de extratos de quirera de arroz, de arroz integral e de soja

Abstract

RESUMOConduziu-se este trabalho, com o objetivo de desenvolver bebidas elaboradas com extratos de quirera de arroz e de arroz integral e comparar as características químicas e sensoriais destas com bebida elaborada com extrato de soja. Utilizou-se um delineamento inteiramente casualisado, com três tratamentos (bebidas de extrato de quirera de arroz, extrato de arroz integral e extrato soja). As seguintes análises foram realizadas: umidade, cinzas, proteínas, lipídios, carboidratos totais, valor energético, cálcio, magnésio, cobre, manganês, ferro e zinco. Também determinou-se a aceitabilidade e a intenção de compra. A bebida elaborada com o extrato de soja contém maiores teores de cinzas, proteínas, lipídeos e minerais em relação ao extrato de quirera de arroz, que possui o maior teor de carboidratos e valor energético. Todas as bebidas obtiveram boa aceitação, com intenção de compra pela população entrevistada acima de 95%, sendo que mais de 99% dos provadores comprariam a bebida elaborada com o extrato de arroz integral (tratamento de maior aceitação). As bebidas elaboradas com extrato de arroz integral ou de quirera de arroz são uma alternativa viável para as pessoas que possuam intolerância à lactose do leite de origem animal e/ou alergia às proteínas da soja. Termos para indexação:Oryza sativa L., desenvolvimento de bebidas, físico-química, sensorial. ABSTRACTThe aim of this work was to develop drinks based on extracts of broken rice and brown rice and to compare their chemical and sensory characteristics with a drink made of soy extract. A totally randomized design was applied, with three treatments (broken rice extract, brown rice extract and soy extract drinks). The following analyses were performed: moisture, ash, protein, lipids, total carbohydrates, caloric value, calcium, magnesium, copper, manganese, iron and zinc, besides the determination of consumer acceptability and buying intention. The soy-based drink has the highest ash, protein, lipids and mineral contents when compared to broken rice extract, which in turn has the highest carbohydrate content and energetic value. All drinks had a good acceptance, with a positive buying intention of more than 95% of interviewed population, and 99% of these tasters would buy the drink made with whole rice extract (the most accepted treatment). The rice extract (whole or broken)-based drinks are a viable option for people who present animal milk lactose intolerance and/or soy protein allergy.

Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp

“…The total solids were obtained from the difference between the total sample weight and the wet basis moisture content of the same (CECCHI, 2007). The percentage of carbohydrates was calculated per difference, where the total carbohydrates are equal to the amount of moisture, ashes, proteins, and lipids subtracted from one hundred (SOARES JUNIOR et al, 2010). The calculation of the total energy from the nutrients was expressed in kilocalories (kcal), estimated from the Atwater conversion factors: kcal = (4 × g protein) + (4 × g carbohydrate) + (9 × g lipid) (TACO, 2011).…”

Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch

“…The level of moisture of the fermented rice extract selected and flavored with strawberry aroma and strawberry syrup (Table 2) was 15% lower than that found by Soares et al (2010) in brown rice extract added of passion fruit pulp and crystal sugar. This difference is mainly related to the presence of WMS in the fermented rice extract selected and flavored with strawberry aroma and strawberry syrup of the present study.…”

“…The rice extract was prepared following the method proposed by Soares et al (2010), the broken grains and the roasted rice bran were mixed in the same ratio as the whole rice composition (92% broken grains and 8% rice bran), the mixture was added water in the proportion of 1 kg of mixture to 3 L of water and boiled in an industrial stove. Disintegration of the baked product was carried out in water (1:1) for 3 min in blender (Siemsen, LSB 25, Brusque, Brazil) until obtaining a homogeneous mixture.…”

Elaboração e Caracterização Físico-Química de Bebida Vegetal de Diferentes Tipos de Arroz (Integral Parboilizado e Quirera)

“…As características especiais do amido de arroz, como o pequeno tamanho dos grânulos e sua ampla faixa de teor de amilose, ampliam as oportunidades de desenvolvimento de mercado para este cereal. O amido de arroz pode ser usado por pacientes celíacos, que apresentam intolerância às proteínas do trigo, aveia, centeio e cevada 19 , farinha dos grãos; utilizado como ingrediente para sobremesas, produtos de panificação, cereais matinais, produtos hipoalergênicos, fórmulas infantis, alimentos com baixa caloria e fonte de amido 20 , além de ser uma boa alternativa para a elaboração de bebidas compostas por bebidas hidrossolúveis, devido suas propriedades nutricionais, hipoalergenicidade, ausência de glúten, sabor agradável e não interferência na cor do produto final 21,22,23 .…”