Propriedades nutricionais, tecnológicas e sensoriais de pães elaborados com farinha de arroz germinado

Abstract

Gluten-free bakery products have nutritional and technological deficiencies, so they are looking for alternatives to improve these properties. The use of germinated rice flour has become a promising alternative due to its different composition. The objective was to prepare gluten-free breads using germinated rice flour and evaluate its nutritional, technological and sensory properties. The rice cultivars IRGA 424 RI and IRGA 430 were used. The rice grains were germinated for 24h and 48h at 25 ° C. The germination process was stopped by drying the grains to 13% humidity. After the drying process, the grains were subjected to the milling process to prepare the flour. The rice flours obtained were characterized in terms of their proximal composition, absorption and water solubility index, colorimetric profile, protein and starch digestibility and total and resistant starch. Subsequently, the flour was used in the formulation of breads, in which were evaluated: proximal composition, colorimetric and texturometric profile, protein and starch digestibility, total and resistant starch, specific volume, image test, physical and sensory characteristics - consumer research and word association Germination improved the nutritional, technological and sensory aspects of bread, such as a higher protein content and starch digestibility, for example. Breads made with the cultivar IRGA 430, with 24 hours of germination, resulted in higher specific volumes; the cultivar IRGA 424 RI, with 48 hours of germination, obtained higher values of chewability, hardness and guminess. In addition, the present study revealed that the results obtained with the word association method in conjunction with the questionnaire of consumption and trade in rice flour and sprouted grains, were consistent in showing the perception of consumers and potential buyers of this type of product food.