Physical and chemical characteristics of cheese bread, using fermented broken rice

CORADO, Andressa; BAIOCHI, Marise; SILVA, Edson Pablo da; CALIARI, Marcio; DAMIANI, Clarissa

doi:10.1590/1678-457X.35616

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Research Paper • Food Sci. Technol 37 (suppl 1) • Dec 2017 • https://doi.org/10.1590/1678-457X.35616 copy

Physical and chemical characteristics of cheese bread, using fermented broken rice

Authorship SCIMAGO INSTITUTIONS RANKINGS

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 concentrations (0%, 25%, 50%, 75% and 100%). After the development of formulations, was performed physics and chemicals characterization of products obtained, performing analysis of: proximate composition, dietary fiber, acidity, pH, ºBrix, total soluble sugars, reducing and sucrose. The increased formulations didn’t present significant differences, highlighting the average values of protein 7%, dietary fiber 9% and ash 1.9%. Broken rice, after fermentation process, becomes a profitable alternative instead of the sour starch on cheese breads, saving all the physical and chemical characteristics and being inexpensive.

Keywords:
subproducts; fermentation; physical characteristics; rice

Analysis	Average Results ± SD
Moisture (%)	12.4 ± 0.5
Ash (%)	0.5 ± 0.01
Proteins (%)	8.2 ± 0.2
Total Lipids (%)	1.12 ± 0.1
Total Carbohydrate (%)	78 ± 0.4
Energy Value (Kcal)	354 ± 2.5
Total Soluble Sugars (%)	1.55 ± 0.02
Reducing Soluble Sugars (%)	0.14 ± 0.04
Sucrose (%)	1.4 ± 0.02
Dietary Fiber (%)	0.6 ± 0.4
pH	8.9 ± 0.01
Titratable Acidity (%)	3.9 ± 0.6
Total Soluble Solids (°Brix)	2.3 ± 0.2

Analysis	Average Results
Swelling Capacity (g/g)	11 ± 0.3
Solubility Index (%)	17 ± 0.9
Paste Clarity (%T)	0.4 ± 0.02
Expansion Index (mL/g)	1.4 ± 0.04

Analysis (%)	Different concentration of fermented broken rice in cheese breads formulation
Analysis (%)	0%	25%	50%	75%	100%
Moisture	26 ± 0.4^A	25.5 ± 0.3 ^A	25.05 ± 0.5^B	24.7 ± 0.7^B	24.3 ± 0.8^B
Ash	1.7 ± 0.01^A	2.1 ± 0.01^A	1.8 ± 0.1^A	1.8 ± 0.1^A	1.9 ± 0.1^A
Proteins	6.8 ± 0.24^A	7.03 ± 0.3^A	6.9 ± 0.2^A	6.9 ± 0.25^A	7 ± 0.2^A
Lipids	14.7 ± 0.5^A	14.8 ± 0.5^A	15 ± 0.5^A	15.2 ± 0.6^A	15.3 ± 0.6^B
Total CHO	44.5 ± 0.4^A	50.5 ± 0.8^A	51.2 ± 0.9^A	52.6 ± 0.1^A	51.4 ± 0.9^A
T Sol. Sugar	0.3 ± 0.1^A	0.4 ± 0.1^A	0.5 ± 0.1^A	0.6 ± 0.1^B	0.6 ± 0.1^B
Reducing S.	0.03 ± 0.0^A	0.03 ± 0.01^B	0.04 ± 0.01^B	0.02 ± 0.0^B	0.01 ± 0.01^B
Sucrose	0.3 ± 0.1^A	0.4 ± 0.1^A	0.4 ± 0.03^B	0.5 ± 0.01^A	0.6 ± 0.02^A
(Kcal)	393 ± 2.2^A	403 ± 0.2^A	424 ± 0.2^B	432 ± 0.2^B	439 ± 0.4^B
Dietary F.	8.5 ± 0.3^A	8.7 ± 0.5^A	9.1 ± 0.4^A	9.2 ± 0.4^B	9.6 ± 0.2^A
pH	6.1 ± 0.2^A	7 ± 0.2^A	7.2 ± 0.2^A	7.8 ± 0.2^A	8.4 ± 0.4^B
% TA	4.6 ± 0.1^A	5.3 ± 0.01^A	6.1 ± 0.2^B	6.8 ± 0.4^B	7.5 ± 0.5^B

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[1] *Corresponding author: edsonpablos@hotmail.com