Broken Rice
Mostrando 1-12 de 25 artigos, teses e dissertações.
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1. Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk
Abstract This study aimed to investigate the rheological properties of rice milk produced from raw rice including rice varieties and milling fractions. Rice milk was prepared from two rice varieties, which were Arhent (long grain) and Bengal (medium grain) using brown, head and broken fractions of the two cultivars used. Gelatinization temperatures for each
Food Sci. Technol. Publicado em: 18/04/2019
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2. Silage of the agro-industrial co-product of babassu palm heart processing in sheep feed
RESUMO: No processo industrial de fabricação de palmito babaçu (Attalea speciosa) em conserva, a entrecasca ou bainha menos tenra, apresenta características impróprias à alimentação humana, sendo muitas vezes descartada de forma inadequada, oferecendo riscos de poluição ambiental. De tal forma, objetivou-se avaliar o consumo e a digestibilidade em
Cienc. Rural. Publicado em: 28/03/2019
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3. Physical and chemical characteristics of cheese bread, using fermented broken rice
Abstract 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
Food Sci. Technol. Publicado em: 26/10/2017
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4. Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch
Abstract The objective of this work was to elaborate fermented extracts using rice bran and broken rice grains (proportion 8:92) with probiotic bacteria and different concentrations of waxy maize starch (WMS) in order to obtain products with low level of syneresis and desirable physical-chemical characteristics, and to evaluate the content of phenolic compou
Food Sci. Technol. Publicado em: 21/09/2017
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5. Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara
Abstract A challenge to the food sector has been the development of new products incorporating co-products from the food processing industry with minimal impact on their pre-determined structures and adding nutritional quality. In order to add value and develop alternatives for the use of co-products generated during the agroindustrial processing, this work
Food Sci. Technol. Publicado em: 04/03/2016
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6. Corn replacement by broken rice in meat-type quail diets
An experiment was conducted to evaluate the effects of broken rice inclusion as substitute for corn in the diet on the performance, carcass yield, and economic viability of meat-type quails between 7 and 49 days of age. A number of 288 quails was distributed according to a completely randomized design into six treatments with six replicates of eight birds ea
Rev. Bras. Cienc. Avic.. Publicado em: 2014-12
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7. Feed type for induced molting of commercial layer hens
An experiment employing three hundred and twenty 81-week-old Lohmann LSL commercial-breed hens was conducted to compare alternative induced-molting methods with the conventional method (fasting). Induced molting lasted 28 days at most, production and quality being monitored for four periods of 28 days thereafter. A completely randomized experimental design w
R. Bras. Zootec.. Publicado em: 2014-03
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8. Optimization of extrusion variables for the production of snacks from by-products of rice and soybean
This study aimed to define the process conditions to obtain snacks from the by-products of rice and soybean with physical characteristics suitable for marketing. Therefore, the effects of moisture and extrusion temperature on the expansion and color of the products obtained experimentally obtained were evaluated, and the proximate composition of the by-produ
Food Sci. Technol. Publicado em: 2013-12
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9. Characterization of pre-gelatinized rice and bean flour
The objective of this study was to develop a pre-gelatinized flour using a mixture of broken rice and split beans by thermoplastic extrusion, and to evaluate the physicochemical, nutritional, and technological quality of the final product. The extrusion parameters were maintained using three heating zones with temperatures of 30 ºC, 40 ºC, and 70 ºC; scre
Food Sci. Technol. Publicado em: 24/05/2013
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10. Modificação enzimática da farinha de grãos quebrados de arroz para produção de alimento sem glúten / Enzymatic modification of grain flour broken rice to produce food without gluten
O arroz (Oryza sativa L.) é um cereal consumido em todo o mundo, sendo a base energética da alimentação humana, constituindo cerca de 23% das calorias diárias totais e cerca de 14% das proteínas. Os grãos quebrados de arroz são subprodutos gerados na indústria processadora de arroz durante o beneficiamento do cereal e tem sido utilizados para produ�
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 09/03/2012
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11. Aproveitamento de subproduto do beneficiamento de arroz: desenvolvimento de farinha modificada como alternativa para a indústria de panificação / Utilization of by-product of rice milling: development of modified flour as an alternative to the bakery industry
O Brasil é um dos maiores produtores mundial de arroz. No processo de beneficiamento são gerados grãos quebrados aproveitados na alimentação humana e quirera que é destinada a outros fins e poderia ser melhor utilizada na forma de farinha modificada (FM), por sua composição centesimal, semelhante a do arroz polido. O objetivo deste trabalho foi avali
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 31/08/2011
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12. Aproveitamento de subproduto do beneficiamento de arroz: desenvolvimento de farinha modificada como alternativa para a indústria de panificação / Utilization of by-product of rice milling: development of modified flour as an alternative to the bakery industry
O Brasil é um dos maiores produtores mundial de arroz. No processo de beneficiamento são gerados grãos quebrados aproveitados na alimentação humana e quirera que é destinada a outros fins e poderia ser melhor utilizada na forma de farinha modificada (FM), por sua composição centesimal, semelhante a do arroz polido. O objetivo deste trabalho foi avali
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 31/08/2011