Resumen

DIRACY BETANIA, C. L et al. Qualidade de biscoitos elaborados com farelo de arroz extrusado em substituição à farinha de trigo e fécula de mandioca. ALAN [online]. 2009, vol.59, n.2, pp.199-205. ISSN 0004-0622.

Rice bran is a byproduct resulted from the rice milling process. It corresponds to 8% of the total rice grain. It is an abundant and low-cost product which has high concentration of insoluble fiber, vitamins and minerals, and it is mainly applied for animal feeding and soil fertilizing. The aim of this work was to evaluate the color, the proximate composition and acceptability of the cookies formulated with extruded rice bran (ERB). Completely randomized design was applied using one control and four treatments (12.5%, 25%, 37.5% and 50% of EBR in place of wheat flour and cassava starch). All analyses were performed according to standard methods. The gradual addition of EBR to biscuits influenced its darkening and yellow/red color tendency. Cookies with 50% of ERB had higher contents of protein (7.56 g 100 g^-1), dietary fiber (5.17 g 100 g^-1) and ash (3.31 g 100 g^-1) and lower proportion of carbohydrate (60.78 g 100 g^-1) than the control. Forty grams of that formulation supplies more than 10% of daily recommended intakes of magnesium, phosphorus and copper. The cookies were well accepted and did not show significant difference (P = 0,05) regarding the appearance, texture and flavor when compared to control. Cookies formulated with 50% of ERB present better nutritional quality than those elaborated without rice bran and have good sensory acceptance.

Palabras clave : Oryza sativa L; product development; sensory evaluation; proximate composition; minerals.