mingau de arroz e soja pronto para consumo rice-soybean porridge ready for use

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ID: 214601
1999
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Ranked #193 of 193 articles by views in proc - the fourth ieee workshop on software technol for future embedded and ubiquitous syst, seus 2006 andthe second int workshop on collaborative comput, integr, and assur, wccia 2006

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Abstract
Com o objetivo de estudar um mingau pronto para consumo com boas características sensoriais e estabilidade coloidal aparente, foi preparada uma mistura de arroz e soja em diferentes proporções, considerando as seguintes etapas de processamento: decorticagem dos grãos de soja, branqueamento, desintegração e homogeneização do arroz e soja. Os mingaus formulados foram avaliados sensorialmente e analisados quanto à composição centesimal, mineral e índice de separação. Os mingaus formulados com 80:20, 70:30 e 60:40% de arroz:soja foram os de melhor aparência, sabor e textura. Entretanto, quando os mesmos foram aromatizados com baunilha, os mingaus com 30 e 40% de soja foram os preferidos, e quando com coco, apenas o mingau com 40% de soja foi o preferido pela equipe massal de provadores. Esses mingaus formulados apresentam excelente estabilidade coloidal aparente e boa composição em minerais.
A porridge ready for use with good sensory characteristics and apparent colloidal stability was investigated, using different proportions of rice and soybeans and following manufacture steps: soybean dehulling, blanching, desintegration and homogenization of rice and soybeans. The formulated porridges were subjected to sensory analysis and evaluated regarding their chemical centesimal composition, mineral content and separation index. The porridges containing 80:20, 70:30 and 60:40% rice:soybean had better appearance, flavor and texture. However, when flavored with vanilla, the porridges with 30 and 40% soybeans were more appreciated, and when flavored with coconut, only the porridge with 40% soybeans was the most appreciated by the consumer-type panelists. The above mentioned porridges presented excellent apparent colloidal stability and good mineral composition.
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wang1999pesquisamingau Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Sin Huei Wang;Lair Chaves Cabral;Luciana Helena Maia;Flávia Batista Araujo
Journal proc - the fourth ieee workshop on software technol for future embedded and ubiquitous syst, seus 2006 andthe second int workshop on collaborative comput, integr, and assur, wccia 2006
Year 1999
DOI
10.1590/S0100-204X1999000500017
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X1999000500017
Keywords Keywords not found

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