Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour
The objective of this work was to develop an extruded breakfast product containing broken rice and split old beans and to verify the influence of the extrusion process on their physicochemical, technological, and sensory characteristic. The final product had a protein content of 9.9 g.100 g-1, and t...
| Autor principal: | CARVALHO, Ana Vânia |
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| Outros Autores: | MATTIETTO, Rafaella de Andrade, BASSINELLO, Priscila Zaczuk, KOAKUZU, Selma Nakamoto, RIOS, Alessandro de Oliveira, MACIEL, Renan de Almeida, CARVALHO, Rosângela Nunes |
| Grau: | Artigo |
| Idioma: | eng |
| Publicado em: |
UFPA
2015
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| Acesso em linha: |
http://repositorio.ufpa.br/jspui/handle/2011/6684 http://dx.doi.org/10.1590/S0101-20612012005000073 |
| Resumo: |
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The objective of this work was to develop an extruded breakfast product containing broken rice and split old beans and to verify the influence of the extrusion process on their physicochemical, technological, and sensory characteristic. The final product had a protein content of 9.9 g.100 g-1, and therefore it can be considered a good source of proteins for children and teenagers. The dietary fiber content of the final edible product was 3.71 g.100 g-1. Therefore, the breakfast meal may be considered as a source of dietary fiber according to Brazilian law . As for the technological properties, the extruded product presented an expansion index of 8.89 and apparent density of 0.25 g.cm-3. With regard to the sensory analysis, the acceptance average was ranked between 6.8 and 7.7, corresponding to the categories "liked slightly" and "liked very much". With regard to purchase intention, 79% of the panelists said they would certainly or possibly purchase the product. Broken rice and split old beans are interesting alternatives for the elaboration of extruded breakfast products presenting good nutritional, technological, and sensory qualities. |