Qualidade da farinha de quirera de arroz (oryza sativae.) Pré gelatinizada por extrusão termoplástica

Abstract

The Most of world's population gets more than half of daily calories from rice. Despite being one of the most produced grain worldwide, the waste of its processing are underemployed and, most times, intended for animal feed. However, studies have shown that grits (residue obtained from processing rice) can be used as a substitute for wheat in developing gluten-free and additive for agribusiness. The pre gelatinization of starch contained in grits causes some changes in their technological properties, which are desirable for agribusiness. This study aims to compare the quality of pre gelatinized flours of rice grits extruded: The pre-gelatinized flours were prepared with broken rice variety BRS Primavera. A central rotational factorial 22 experimental design, randomly, was adopted to verify the effects of extrusion parameters (temperature and humidity) on the properties of flours prepared. Of pre-gelatinized flours are analyzed and their technological (viscosity paste, Scanning Electron Microscopy, rates of absorption and water solubility). Adopted a second-order polynomial model to the results of each process, using analysis of variance at 5% level of probability. Lower humidity values combined with milder temperatures yielded products with higher solubility; Higher moisture values established a positive relationship with IAA, lower water contents result in products with higher Vi, milder temperatures also contribute to the increase of initial viscosity, intermediate values of moisture combined with milder temperatures resulted in products with higher Vmax and end products with low levels of moisture were more damaged starch granules.