Qualidade De Farelos De Arroz Cru, Extrusado E Parboilizado

Silva-Lobo, V. L.; Castro, Maiza Vieira Leão de; Bassinello, P. Z.; Júnior, Manoel Soares Soares; Lacerda, Diracy Betânia Cavalcante Lemos; Campos, Maria Raquel Hidalgo; Siqueira, Beatriz dos Santos

doi:10.5216/pat.v40i4.7266

Cited by 13 publications

(20 citation statements)

References 12 publications

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“…The protein content of the grape marc flour was close to Ferreira (2010) study which found 14.65% (w.b.). In the parboiled rice bran, Lacerda et al (2010) found higher values than this study, 17.17% (w.b.). In relation to the mineral content of grape marc flour, this by-product presented ash quantities consistent with other studies reported in the literature, such as Ferreira (2010) who found 7.36% (w.b.)…”

Section: Resultscontrasting

confidence: 81%

“…The lipid content in grape seeds depends on the used variety, although the usual range is 10 to 16% of dry weight (LUQUE-RODRIGUEZ et al, 2005). For rice bran, the value found by Lacerda et al (2010) was in the range of 10 to 23% (w.b. ), values consistent with the present study.…”

Section: Resultsmentioning

confidence: 84%

“…In relation to the mineral content of grape marc flour, this by-product presented ash quantities consistent with other studies reported in the literature, such as Ferreira (2010) who found 7.36% (w.b.) for grape marc and Lacerda et al al. (2010) who found 7.01% (w.b.)…”

Section: Resultsmentioning

confidence: 85%

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Development of cookies from agroindustrial by-products

et al. 2018

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The aim of this study was to evaluate the potential use of dry grape marc obtained of drying and milling operations with parboiled rice bran for cookies production. By-products were characterized with respect to moisture content, proteins, lipids, carbohydrates, fiber, and ashes, besides the analysis of absorption index, solubility in water and acidity. The proposed formulations were prepared by varying the amount of by-products to replace wheat flour. Elaborate cookies were subjected to microbiological and sensory analysis. The formulation with greater acceptance contained 5% of flour grape marc and 10% of parboiled rice bran. The physicochemical characterization of the cookies with greater acceptance was highlighted by the protein and fiber that presented 5.15% and 28.42%, respectively. The result obtained from this study shows a suitable product for consumption for microbiological as well as nutritional point of view.

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Section: Resultscontrasting

confidence: 81%

Section: Resultsmentioning

confidence: 84%

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Development of cookies from agroindustrial by-products

et al. 2018

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“…Higher values of chrome a* (above 2.6) were observed at temperatures above 76.7°C and moisture below 16.9 g.100g -1 ( Figure 3C). According to Lacerda et al (2010), the Maillard Figure 4. Graphic diagram of desirability aiming to obtain snacks with physical properties required for a product with commercial potential, depending on moisture and extrusion temperature during processing.…”

Section: Resultsmentioning

confidence: 99%

Optimization of extrusion variables for the production of snacks from by-products of rice and soybean

Coutinho¹,

Batista²,

Caliari³

et al. 2013

Food Sci. Technol (Campinas)

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“…O farelo e a quirera (Tabela 2), possuem alto teor de carboidratos (89,7 e 69,1%, respectivamente) e baixo teor de proteína bruta (10,95 e 8,97%, respectivamente), caracterizando-os como alimentos energéticos. Estes ingredientes são considerados como tendo potencial para utilização em rações de animais (Lacerda et al, 2010).…”

Section: Resultsunclassified

Digestibilidade aparente da quirera e farelo de arroz para o tambaqui (Colossoma macropomum, Cuvier, 1818)

et al. 2019

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Os coeficientes de digestibilidade aparente (CDA) de subprodutos do beneficiamento do arroz (farelo e quirera de arroz) foram estimados para o tambaqui (Colossoma macropomum). Juvenis com peso médio de 63,5 g (± 2,7g) foram distribuídos em tanques de fundo cônico com capacidade de 100 L. Uma dieta referência foi formulada de acordo com as exigências nutricionais do tambaqui, enquanto duas dietas-teste foram constituídas de 70% da dieta referência e 30% de farelo ou quirera de arroz, sendo incorporado 0,5% de óxido de cromo como marcador externo. A determinação do CDA foi realizada pelo método de Guelph modificado com a coleta das excretas por sedimentação e quantificação do óxido de cromo. Os CDAs da matéria seca (MS), proteína bruta (PB), extrato etéreo (EE), fibra bruta (FB) e energia bruta (EB) da dieta referência foram 71,7; 88,9; 86,1; 42,6 e 91,6%, respectivamente. Os CDAs da dieta com o farelo de arroz foram semelhantes à da dieta referência (MS, 72,6%; PB, 90,2%; EE, 86,0%; FB, 48,8% e EB, 86,1%). A dieta com quirera apresentou CDAs de 74,3% para MS, 88,2% para PB; 82,8% para EE, 55,7% para FB e 84,1% para EB. O farelo e a quirera de arroz foram altamente digeridos pelo tambaqui, podendo ser utilizados como ingredientes em dietas para essa espécie.

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Qualidade De Farelos De Arroz Cru, Extrusado E Parboilizado

Cited by 13 publications

References 12 publications

Development of cookies from agroindustrial by-products

Development of cookies from agroindustrial by-products

Optimization of extrusion variables for the production of snacks from by-products of rice and soybean

Digestibilidade aparente da quirera e farelo de arroz para o tambaqui (Colossoma macropomum, Cuvier, 1818)

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