Physical and chemical characteristics of cheese bread, using fermented broken rice
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| Format: | Artículo científico |
| Language: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2017
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| _version_ | 1876471545893748736 |
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| author | Andressa CORADO |
| author_facet | Andressa CORADO |
| contents | Physical and chemical characteristics of cheese bread, using fermented broken rice Andressa CORADO Marise BAIOCHI Edson Pablo da SILVA Marcio CALIARI Clarissa DAMIANI Agrociencias rice Subproducts fermentation physical characteristics Development of new food products, taking as raw material the subproducts obtained during industrial process become an economic and nutritious alternative, since these are usually discarded, caning be a significant nutritional source good. This research aimed to develop cheese bread using fermented broken rice instead of sour starch in four different concentrations (0%, 25%, 50%, 75% and 100%). After the development of formulations, was performed physics and chemicals characterization of products obtained, performing analysis of: proximate composition, dietary fiber, acidity, pH, ºBrix, total soluble sugars, reducing and sucrose. The increased formulations didn’t present significant differences, highlighting the average values of protein 7%, dietary fiber 9% and ash 1.9%. Broken rice, after fermentation process, becomes a profitable alternative instead of the sour starch on cheese breads, saving all the physical and chemical characteristics and being inexpensive. 2017 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395953591021 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.37 |
| format | Artículo científico |
| id | redalyc_395953591021 |
| institution | Redalyc |
| language | en |
| publishDate | 2017 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | Physical and chemical characteristics of cheese bread, using fermented broken rice Andressa CORADO Agrociencias rice Subproducts fermentation physical characteristics Physical and chemical characteristics of cheese bread, using fermented broken rice Andressa CORADO Marise BAIOCHI Edson Pablo da SILVA Marcio CALIARI Clarissa DAMIANI Agrociencias rice Subproducts fermentation physical characteristics Development of new food products, taking as raw material the subproducts obtained during industrial process become an economic and nutritious alternative, since these are usually discarded, caning be a significant nutritional source good. This research aimed to develop cheese bread using fermented broken rice instead of sour starch in four different concentrations (0%, 25%, 50%, 75% and 100%). After the development of formulations, was performed physics and chemicals characterization of products obtained, performing analysis of: proximate composition, dietary fiber, acidity, pH, ºBrix, total soluble sugars, reducing and sucrose. The increased formulations didn’t present significant differences, highlighting the average values of protein 7%, dietary fiber 9% and ash 1.9%. Broken rice, after fermentation process, becomes a profitable alternative instead of the sour starch on cheese breads, saving all the physical and chemical characteristics and being inexpensive. 2017 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395953591021 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.37 |
| title | Physical and chemical characteristics of cheese bread, using fermented broken rice |
| topic | Agrociencias rice Subproducts fermentation physical characteristics |
| url | https://www.redalyc.org/articulo.oa?id=395953591021 |