Food Science and Technology (Campinas)
On-line version ISSN 1678-457X
WANG, Sin H.; FERNANDES, Simone M.; CABRAL, Lair C. and ARAUJO, Flávia B.. Fat absorption, solubility and whipping properties of dehydrated aqueous extracts of rice-soybean. Ciênc. Tecnol. Aliment. [online]. 2000, vol.20, n.2, pp. 187-191. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20612000000200011.
Dehydrated aqueous extracts of rice-soybean at different proportions(100:0, 90:10, 80:20, 70:30, 60:40 e 50:50) were assessed for fat absorption (FA), water solubility index (WSI) and whipping properties in order to verify their potential use as food ingredients. Dehydrated aqueous extract was manufactured by soaking, disintegration, centrifugation, addition of citric acid, boiling and spray-drying. The results indicated that increasing soybean proportions from 0 to 50% caused an increase in FA, WSI and foam syneresis, but a decrease in expansion and in volume of foam.
Keywords : dehydrated aqueous extract; fat absorption; water solubility index; expansion of foam; volume of foam; foam syneresis.