Physicochemical and sensory profile of rice bran roasted in microwave

Food Science and Technology (Campinas)

Marina Costa Garcia²  Marta De Toledo Benassi¹  Manoel Soares Soares Júnior² 

[1] ,Federal University of Goiás School of Agronomy and Food Engineering Goiânia GO ,Brazil

关键词: Oryza sativa L.;    cultivar;    byproduct;    color;    free-choice profile;    phytic acid;    Oryza sativa;    cultivar;    subproduto;    cor;    perfil livre;    ácido fítico;   

DOI  :  10.1590/S0101-20612012005000097

来源: SciELO

【 摘 要 】

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 flavor intensity and aroma. The IRG 417 cultivar roasted for 12 minutes showed a sweeter flavor and aroma. After roasting, the brans remained rich in protein and lipid and presented higher fiber content and lower reducing sugar and phytic acid content. Microwave roasting for 12 minutes can be a viable option for improving the sensory functional and nutritional characteristics of the rice bran considering its use in food products.

【 授权许可】

CC BY   
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