Elaboração de biscoito com baixas calorias e rico em fibras à base de subprodutos do arroz

Abstract

In the rice processing by-products are generated which have excellent nutritional quality and the incorporation of these by-products has become a viable option in developing new bakery products due to the low cost and hypoallergenic properties. This study aimed to evaluate the effect of partial substitution of rice for rice bran flour, the physicochemical characteristics, technological and sensory biscuits without added sugar and trans fats. five formulations were developed which, F0 standard formulation (100% rice flour), F1 (90% rice flour + 10% rice bran), F2 (80% rice flour + 20% rice bran), F3 (70% rice flour + 30% rice bran) and F4 (60% + 40% rice flour from rice bran). The results of technology assessment analysis, chemical composition and sensory analysis found indicated that the partial replacement of rice flour by rice bran had a significant influence on the technological parameters of cookies promoting increased expansion factor which increased from 0.53 (F0) to 1.03 (F4), the specific volume increased from 1.03 cm³.g-¹ (F0) to 1.18 cm³.g-¹ (F4) and hardness of 130 g (F0) to 198 g (F4 ). Moreover, promoted reduction of brightness, the b * coordinate and chroma values, not interfering with the parameter a *, and hab, keeping the samples within the biscuits yellow color quadrant. As for the chemical composition the addition of rice bran promoted the increase of protein, lipid, ash and fiber, but with a reduction in carbohydrate values and calorie biscuits. With respect to sensory attributes parameters in the color, flavor and texture formulations with the addition of rice bran showed good acceptance in relation to F0 formulation. As can be concluded that the replacement of rice flour for rice bran 20% showed good acceptability with respect to aroma, color and taste and increased nutritional value, can be a viable alternative for gluten-free biscuit formulation with addition of fibers and less caloric value.