Data/hora: 24/09/2024 09:22:10

Biblioteca(s): 	Embrapa Arroz e Feijão; Embrapa Cerrados.	
Data corrente: 	02/01/2013	
Data da última atualização: 	10/03/2017	
Autoria: 	OLIVEIRA, M. G. de C.; BASSINELLO, P. Z.; LOBO, V. L. da S.; RINALDI, M. M.	
Afiliação: 	MARCIA GONZAGA DE CASTRO OLIVEIRA, CNPAF; PRISCILA ZACZUK BASSINELLO, CNPAF; VALACIA LEMES DA SILVA LOBO, CNPAF; MARIA MADALENA RINALDI, CPAC.	
Título: 	Stability and microbiological quality of rice bran subjected to different heat treatments.	
Ano de publicação: 	2012	
Fonte/Imprenta: 	Ciência e Tecnologia de Alimentos, Campinas, v. 32, n. 4, p.725-732, out./dez. 2012.	
Idioma: 	Inglês
Português	
Conteúdo: 	Rice bran is a byproduct commonly used for animal feeding; however its nutritional value and potential application in human diet have attracted market interest. Its preservation for safe use is still a challenge, so the objective of this study was to determine the quality of commercially available rice bran samples subjected to different heat treatments (extruding, parboiling, toasting, and microwave oven heating) in order to promote stabilization during storage under room temperature. Rice bran samples were collected from two industries, and each treatment was divided in three parts, each corresponding to three repetitions. All samples were evaluated for moisture content, total microorganisms, mold and yeast counting, hydrolytic rancidity, and lipase activity during 90 days of storage. Most of the heat treatments, including domestic and thermoplastic extrusion, generated products which may be used for human consumption under the tested conditions in terms of physicochemical and microbiological quality. The domestic treatments were more efficient in eliminating microorganisms or keeping them within acceptable limits. The toasted rice bran showed satisfactory results in terms of moisture, hydrolytic rancidity control, and lipase activity.	
Palavras-Chave: 	Atividade lipásica; Contaminação alimentar; Farelo de arroz; Lipase activity; Rancidez.	
Thesagro: 	Arroz; Contaminação; Farelo; Lipase; Tratamento Térmico.	
Thesaurus Nal: 	food contamination; heat treatment; Microbial contamination; rancidity; rice bran; Triacylglycerol lipase.	
Categoria do assunto: 	--
Q Alimentos e Nutrição Humana	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/73008/1/cta.pdf
http://ainfo.cnptia.embrapa.br/digital/bitstream/item/86906/1/oliveira-mgdec-01-2012.pdf	
Registro original: 	Embrapa Arroz e Feijão (CNPAF)	
Exemplares: 	CNPAF - (31802-1) - UPC - AP - DD - 2012.066 -  - 2012.066 - DIS
CPAC - (33654-1) - UPC - AP - PP - S1544 -  - S1544 - DIS