Efeitos de parâmetros de processamento nas propriedades reológicas e físico-químicas de misturas extrudadas de farinhas mistas de cascas e albedo de maracujá (Passiflora edulis flavicarpa Degener) e arroz (Oryza sativa, L.) como ingrediente funcional

Abstract

The objectives of this work were to elaborated an instant flour with bioactive compounds (fibers and minerals) it without of gluten, to have expanded processed with mixture flour of peel and albedo of passion fruit (Passiflora edulis flavicarpa Degener) and rice (Oryza sativa L.); as well as, to verify the effects of variables of extrusion-cooking in theirs physicochemical characteristics, rheological, sensory and functional. The stability of the prepared porridge probiotic was also evaluated of flour instantaneous peel and albedo of passion fruit and rice, throuhg vitro rehearsals. The chemical composition and the characterization of the raw material and of instant flour were accomplished by means of the analyses: of the proximate chemical and mineral content, as well as particle size, index of absorption of water (IAA), solubility index in water (ISA), paste viscosity (VP) and radial expansion index (IER). The results show the extrusion technology as an effective methodology for obtaining precooked flour. Among the 20 studied treatments, T8 (16% moisture, 120ºC, 5% passion fruit flour), T12 (14,64% moisture, 150ºC, 10% passion fruit flour) e T13 (18% moisture, 150ºC, 18,4 % passion fruit flour). The sample T13 with 18.4% passion fruit flour, 18% humidity and 150°C went to that presented the best results. The sensory analyses it evaluated the acceptance, among the three treatments in the elaboration of the biscuits and porridge, with different formulations, employing it as used as tool in that analysis, a consisting of hedonic scale of nine points. In vitro analysis were performed, commercial sterility and microorganism count employed in the preparation of probiotic porridge. The cookie microbiological analysis evaluated the shelf life and microorganism count. In relation the sensory analysis, the T13 cookie presented in 6.75% of acceptability and porridge the T13 showed 6.08% of acceptability by the judges.