Physical and chemical characteristics of cheese bread, using fermented broken rice
Andressa CORADO
Marise BAIOCHI
Edson Pablo da SILVA
Marcio CALIARI
Clarissa DAMIANI
10.6084/m9.figshare.5634787
https://scielo.figshare.com/articles/dataset/Physical_and_chemical_characteristics_of_cheese_bread_using_fermented_broken_rice/5634787
<div><p>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.</p></div>
2017-11-29 11:22:39
subproducts
fermentation
physical characteristics
rice