Desenvolvimento e avaliação sensorial de sopa instantânea elaborada a partir de farinhas extrudadas de arroz vermelho integral.

Abstract

Nowadays consumers have a great preoccupation with the nutritional quality and the facility in preparation of their food. Thus, there is an increase in the search for new raw materials and ingredients as well as a growing production of ready and semi-ready food by the food industry. This study aimed to produce red whole rice flour extruded and to evaluate them as an ingredient in a formulation of instant soup added by industry residue mulberry, by the description of its sensory quality attributes, assessment of acceptance with consumers and physicochemical analysis for development of a product with good acceptability and high nutritional value. The red rice was processed by thermoplastic extrusion using different levels of moisture and temperature using a central composite rotational design (CCRD) to obtain flours with different characteristics who served as an ingredient in the powder soup preparation. The residue from blackberry pulping was dried and used in the soups formulation due to its high content of anthocyanins. The extruded flours were characterized by water solubility index, water absorption index and viscoamylographic properties. The formulated products were analyzed for acceptability by consumers through the acceptance test using a 9- point hedonic scale. The quality attributes of the soups was also obtained by Quantitative Descriptive Analysis (QDA) and Check-All-That-Apply question (CATA). The physicochemical characteristics and the soups color parameter were significantly changed by the presence of red whole rice, indicating a large contribution its, mainly in the increased minerals content and amino acids. The use of residue from blackberry pulping was responsible for the anthocyanins content found in the elaborated products. Through the QDA, it was found that the higher solubility at the time of preparation, the lower apparent viscosity (visual) and the lowest consistency perceived in the mouth of red rice soups were effect of the extrusion process softer (lower temperature and higher moisture) confirmed by maximum viscosity lower values at 95°C determined by the viscoamylographic properties. The sensory profile of the white rice soup differed from the red rice soups presenting higher solubility, lighter color, less flavor intensity of cooked rice and more intense onion flavor. However, the product acceptance elaborated from white polished rice flour extruded and red whole rice flour extruded processed at 100°C and 22% moisture was similar. The consumer was able to describe the elaborated soups similarly to the sensory profile developed by trained painel, observed through the CATA results.