Estabilização do farelo de arroz integral através de tratamento hidrotérmico a vapor utilizando metodologia de superfície de resposta

Abstract

Considering the nutritional value and the socio-economic importance of rice in Brazil, this work aimed stabilize the rice grain thorugh the application of the vapor heat treatment method. To optimize the trial an experimental plan was used following the Second order of the Central Compost Rotational Deliniation completeing being 4 factoring points 4 axis points and 3 repitions of the central point totaling 11 experiments. Being used were the analisises of acidity moisture activity lipase and color of the treated rice grain. It can be concluded that hydrothermic vapor treatment signicantly influences the stabilization of the rice grain. All of the submitted treatment trials presented values inferior to the control as activity lipase and it was observed that the color of bran intensifies according to the time of exposure to vapor, not differing layer thickness. Thus the stabilization of the rice bran can be an alternative for the food industry in order to introduce this raw material in new formulations.