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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor Benassi,Marta de Toledo (2) Garcia,Marina Costa (2) Soares Júnior,Manoel Soares (2) Lobato,Luciana Pereira (1) Palavra-chave Oryza sativa L. (2) By-product (1) Byproduct (1) Color (1) Cultivar (1) Dietary fiber (1) Free-choice profile (1) Microwave (1) Phytic acid (1) Product development (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2012 (2) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Application of roasted rice bran in cereal bars Ciênc. Tecnol. Aliment. Garcia,Marina Costa; Lobato,Luciana Pereira; Benassi,Marta de Toledo; Soares Júnior,Manoel Soares. The objective of this study was to evaluate the viability of using microwave-roasted rice bran as an ingredient in high-fiber cereal bars to obtain a product with good acceptability. The influence of the rice flakes, corn flakes, and roasted rice bran levels on the physical and chemical characteristics of the cereal bars was studied. The overall acceptability of three selected formulations was also evaluated. An increase in the roasted rice bran level in the formulation reduced the force of rupture and water activity, resulted in intermediate density, and caused darkening of the bars. The contents of lipid and total dietary fiber were higher in the formulation with the highest rice bran content, which was therefore classified as functional food. The... Tipo: Info:eu-repo/semantics/article Palavras-chave: Oryza sativa L.; Microwave; By-product; Product development; Dietary fiber. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400013 Physicochemical and sensory profile of rice bran roasted in microwave Ciênc. Tecnol. Aliment. Garcia,Marina Costa; Benassi,Marta de Toledo; Soares Júnior,Manoel Soares. The purpose of this study was to evaluate the physical, chemical, and sensory changes in bran from three rice cultivars according to microwave roasting time. This study analyzed three rice cultivars, BRS Sertaneja (S), BRS Primavera (P), and IRGA 417 (I) determining the color parameters (L*, a*, and b *) at 6, 9, 12, 15, and 18 minutes of roasting time. After applying the difference from control test, the rice brans with different characteristics aroma and flavor were selected: S and P roasted for 9 and 15 minutes and IRGA 417 roasted for 9, 12, and 15 minutes. These samples were characterized by Free-Choice Profile descriptive sensory analysis, and their chemical composition was also determined. The longer the roasting process, the higher the roasted... Tipo: Info:eu-repo/semantics/article Palavras-chave: Oryza sativa L.; Cultivar; Byproduct; Color; Free-choice profile; Phytic acid. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400018 Registros recuperados: 2 Primeira ... 1 ... Última

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