%0 Generic %A CORADO, Andressa %A BAIOCHI, Marise %A SILVA, Edson Pablo da %A CALIARI, Marcio %A DAMIANI, Clarissa %D 2017 %T Physical and chemical characteristics of cheese bread, using fermented broken rice %U https://scielo.figshare.com/articles/dataset/Physical_and_chemical_characteristics_of_cheese_bread_using_fermented_broken_rice/5634787 %R 10.6084/m9.figshare.5634787 %2 https://ndownloader.figshare.com/files/9814807 %2 https://ndownloader.figshare.com/files/9814816 %2 https://ndownloader.figshare.com/files/9814819 %2 https://ndownloader.figshare.com/files/9814822 %K subproducts %K fermentation %K physical characteristics %K rice %X

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.

%I SciELO journals