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Valorização de subprodutos da indústria do arroz no desenvolvimento de bebidas de origem vegetal como alternativas ao leite convencional
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Abstract(s)
O arroz (Oryza sativa L.) é o segundo cereal mais produzido e consumido mundialmente.
Este estudo teve como objetivo a valorização dos subprodutos da indústria arrozeira
(trinca e sêmola) através da produção de uma bebida de origem vegetal à base de arroz,
através de hidrólise enzimática. As matérias primas foram analisadas nutricionalmente
verificando-se que o principal constituinte da trinca é o amido e o da sêmola é a
proteína.
Testaram-se duas enzimas comerciais, Termamyl 120L e AMG 300L, em diferentes
concentrações e combinações. O acompanhamento da hidrólise enzimática foi efetuado
pela avaliação da concentração de açúcares redutores ao longo do tempo de forma
identificar as condições ótimas para o processo.
Verificou-se que a utilização da farinha de sêmea para a produção de bebidas à base de
arroz não é apropriada, mas que a farinha de trinca conduz a resultados muito
promissores. Assim as melhores condições processuais foram aplicadas a um ensaio à
escala piloto com farinha de trinca e enzima Termamyl 120L com concentração de 4,0 L/g.
As análises nutricionais e qualitativas indicam que bebidas produzidas quando
comparadas com as bebidas comerciais apresentam valores de °Brix, turvação, proteína,
concentração de açúcares redutores, sólidos totais e pH mais baixos. Relativamente à
cor, as bebidas produzidas são mais escuras do que as comerciais e apresentam um
maior contributo para o tom verde enquanto que as comerciais são apresentam um
maior contributo para o tom amarelo.
Palavras-chave: Oryza sativa L., trinca de arroz, sêmola, hidrólise enzimática, bebida
vegetal
Rice (Oryza sativa L.) is the second most produced and consumed cereal worldwide. The objective of this study was to evaluate the by-products of the rice industry (broken rice and semolina) through the production of a rice-based vegetable beverage, using enzymatic hydrolysis. The raw materials were analyzed nutritionally verifying that the main constituent of the broken rice is the starch and the one of the semolina is the protein. Two commercial enzymes, Termamyl 120L and AMG 300L, were tested at different concentrations and combinations. The follow up of the enzymatic hydrolysis was carried out by evaluating the concentration of reducing sugars over time in order to identify the optimum conditions for the process. It has been found that the use of bran meal for the production of rice-based beverages is not appropriate, but that the broken rice meal results in very promising results. Thus, the best procedural conditions were applied to a pilot scale assay with a Termamyl 120L enzyme with a concentration of 4,0 µL/g. Nutritional and qualitative analyzes indicate that the produced beverages, when compared to commercial beverages, show lower values of °Brix, turbidity, protein, concentration of reducing sugars, total solids and pH. Regarding color, the drinks produced are darker than the commercial ones and have a greater contribution to the green tone while the commercial ones present a greater contribution to the yellow tone. Keywords: Oryza sativa L., broken rice, bran, enzimatic hydrolysis, vegetable beverage.
Rice (Oryza sativa L.) is the second most produced and consumed cereal worldwide. The objective of this study was to evaluate the by-products of the rice industry (broken rice and semolina) through the production of a rice-based vegetable beverage, using enzymatic hydrolysis. The raw materials were analyzed nutritionally verifying that the main constituent of the broken rice is the starch and the one of the semolina is the protein. Two commercial enzymes, Termamyl 120L and AMG 300L, were tested at different concentrations and combinations. The follow up of the enzymatic hydrolysis was carried out by evaluating the concentration of reducing sugars over time in order to identify the optimum conditions for the process. It has been found that the use of bran meal for the production of rice-based beverages is not appropriate, but that the broken rice meal results in very promising results. Thus, the best procedural conditions were applied to a pilot scale assay with a Termamyl 120L enzyme with a concentration of 4,0 µL/g. Nutritional and qualitative analyzes indicate that the produced beverages, when compared to commercial beverages, show lower values of °Brix, turbidity, protein, concentration of reducing sugars, total solids and pH. Regarding color, the drinks produced are darker than the commercial ones and have a greater contribution to the green tone while the commercial ones present a greater contribution to the yellow tone. Keywords: Oryza sativa L., broken rice, bran, enzimatic hydrolysis, vegetable beverage.
Description
Keywords
Oryza sativa L. Trinca de arroz Sêmola Hidrólise enzimática Bebida vegetal