Uso de salvado de arroz (Oryza sativa L.) en la elaboración de fideos de arrocillo.

The objective of the current research was to develop a noodle or pasta based on small grain rice flour and rice bran (Oryza sativa L.) that meets the requirements established in the according regulations, by means of testing various formulations with different percentages of rice bran (0, 5, 10 y 15%). The experiments were developed in the processing plant of vegetable industries situated in the Faculty of Technical Education for Development from Universidad Católica de Santiago de Guayaquil. A sensory panel integrated by 12 judges belonging to a private company in Manta (Ecuador) was employed for the selection of the best formulation. The product that has the best sensory appraisement was the one composed of 10% rice bran; this was analized for physical, chemical and microbiological properties. There were significant differences in the yields due to the different content of rice bran in the formulations; the protein concentration was similar in comparison to previous research and the fiber content was above the threshold stablished by the regulation INEN 1618, the latter being exclusively for rice noodles without any type of associate. There were not significant differences between the acidity and ash values. It was possible to obtain a product with sensory attributes similar to traditional rice noodles. The fiber concentration in the new product was superior compared to the benchmark. Nevertheless, the reference regulation used in this investigation has an approach dedicated only for pasta and noodles without including any associate.

• Huvudupphovsman: Estrada León, Andrés Domingo (author)
• Materialtyp: bachelorThesis
• Språk: spa
• Publicerad: 2019
• Ämnen: ARROCILLO; SALVADO DE ARROZ; PROTEÍNA; FIBRA; RENDIMIENTO
• Länkar: http://repositorio.ucsg.edu.ec/handle/3317/12533