Resumo

PACHECO DELAHAYE, E  e  PENA, J. Effect of the rice bran over chemical, physical and sensorial parameters of arepas. Rev. Fac. Agron. [online]. 2006, vol.23, n.2, pp.234-245. ISSN 0378-7818.

In Venezuela the daily diet includes the «arepas» (corn bread), so that the objective of this study was the evaluation of the nutritional effect of the stabilized bran rice over the pre-cooked "arepas" with 5%, 10% and 15% of rice bran and stored at 18°C. The results (P£0.05) point out increases in fat (0.69% to 1.9%), total dietetic fiber (1.62% to 4.6%), ashes and available lysine (1.8 to 2.2 g/100 g of protein). The amylgraphic curves were affected possibly by the increase of dietetic fiber from rice bran that produced smoother "arepas". The sensorial evaluation was applied the 1^st 15^th and 30^th days of freezing by a non trained panel of 24 young people of both sexes (20-24 years) the parameters were odor, flavor, texture and global preference results did not show differences between regular "arepas" and those containing 5% and 10% rice of bran. In conclusion, rice bran enhanced nutritional and sensorial quality of the «arepas» freezing contributed to maintain the sensorial characteristics of the «arepas» during thirty days of storage.

Palavras-chave : rice bran; dietetic fiber; corn bread; freezing.