Propriedades nutricionais, tecnológicas e sensoriais de farelo de arroz na elaboração de cookies

Abstract

In the process of processing the rice, the bran is obtained as a by-product. The availability of this by-product in Brazil is great and its use in real time for the production of animal feed, however, large quantities are neglected, since the use for human consumption is incipient and little diversified. Is characterized by its high nutritional value, however, the high lipid content of rice bran justifies its low utilization in food products, due to its instability during storage, and can be easily oxidized by enzymes causing rancidity, bad smell, bitter taste and rendering, making the food unfit for consumption. Therefore, this by-product must undergo a process of oil extraction and stabilization so that it can be introduced into human food. The development of nutritionally enriched products, without gluten, with good technological and sensorial properties, allowing the reuse of by-products of the industry, becoming of great importance for the scientific community, commerce and general consumption. The objective of this study was to evaluate the properties and technology of stabilized defatted rice bran and to develop cookies to evaluate its technological and sensorial characteristics. The stabilized defatted rice bran was used, where its proximal composition, antioxidant capacity, titratable acidity, hydrogen ionic potential (pH) and quantification of vitamin C were evaluated. Cookies were developed with two different formulations, one using refined sugar and the other with brown sugar, to perform the sensorial analysis of cookies 100% defatted rice bran, in order to verify their acceptance, preference and purchase intention. It was verified that the defatted rice bran stabilized, has high nutritive value, being source of protein and fiber. The preparation of biscuits with good sensory characteristics and good acceptance rate from the total replacement of the wheat flour content by rice bran is possible, which demonstrates the feasibility of the use of rice bran in food production.