DESENVOLVIMENTO DE PRODUTOS COM UTILIZAÇÃO DA FARINHA DO ARROZ VERMELHO

Abstract

Rice, a cereal present in the daily life of almost the entire population, has been one of the main foods on the Brazilian table, with a different history of where it came from and how it can be consumed. The present work brought a new experience based on red rice flour, being a type of cereal with a nutritional level different from other types of rice, nutritious because it is rich in nutrients, different from the other types of rice presented in the course of the work. , demonstrating the possibility of people with certain restrictive food intake pathologies, using this new special recipe derived from a red rice flour, to include such foods in their daily lives, without harming their bodies. Having as methodology an exploratory research, field and data collection. Rice flour was produced in a knife mill and sieved into fractions with different average particle sizes. With the finer sizes biscuits were produced, while the larger sizes were used to produce porridge. Flour fractions with different iron concentrations were obtained, so that the concentration of this nutrient in the final product was dependent on which fraction was used in the formulation. The texture of the sweet biscuit was brittle, while the salty biscuit was harder. Using milk instead of water produced a porridge with approximately twice the consistency and firmness and three times the adhesive strength of porridge with water. demonstrate that it is possible to obtain fractions of red rice flour naturally containing a high concentration of iron. After a thorough study of the flour level according to Mesh 20,30,40,50 and deep, an adequate consistency was obtained for the completion of such nutritious and healthy products. This makes it possible for mills to develop any type of product by blending the fractions not only to obtain the desired texture, but also to modulate the iron concentration in the final product.