Banca de QUALIFICAÇÃO: LAÍS MARTINS FONTOURA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
DISCENTE : LAÍS MARTINS FONTOURA
DATA : 31/01/2019
HORA: 09:00
LOCAL: EMBRAPA- CTA
TÍTULO:

ENRICHMENT OF RICE-BASED EXTRUDED FLOUR WITH GRAPE SKIN POWDER

PALAVRAS-CHAVES:

Index Therms - extrusion, by-product, characterization.

PÁGINAS: 6
RESUMO:

Following the tendency to reduce food loss and contributing with environment sustainability, generating value-added utilizing food industry residues, this research aims thetechnological characterization of grape by-productand rice extruded flour. The physical behavior of rice (Oryza sativa L.) and grape skin (Vitis vinifera L.) extruded flours were investigated. A range of grape skin (15 - 25%, screw speed (100 - 150 rpm) and moisture content (18 - 26%) were studied. The aim of this study was to evaluate the effect ofextrusion cooking process in a grape skin powder and the white rice flour addition.The grape skin addiction on extrudates increased the bulk density and LEI. However, decreased on SEI, VEI, WSI, WAI and luminosity. Extrusion cooking plays an important role as alternative to the developing by-products. Results obtained with conditions processing demonstrated the incorporation of grape skin in rice is viable. However, is necessary to do some adjusts in parameters of processing to purpose to obtain products with technologic characteristics to be attractive to the consumers. For future studies, new products using this extruded flour with nutritional analysis and sensory evaluation are the goal.

MEMBROS DA BANCA:
Interno - 009.412.587-26 - CARLOS WANDERLEI PILER DE CARVALHO - EMBRAPA
Presidente - 105.290.788-13 - JOSÉ LUIS RAMIREZ ASCHERI - UNICAMP
Externo à Instituição - RENATA TORREZAN - EMBRAPA