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- Title
ANÁLISIS MICROBIOLÓGICOS EN ARROZ EXTRUÍDO OBTENIDO DE SUBPRODUCTOS DE COLOR OSCURO, DEL PROCESO DE PELADO Y PULIDO DEL ARROZ, PARA EL CONSUMO HUMANO.
- Authors
ALMENDARES CALDERÓN, Laura; BUSTOS CERDA, Rubén; ROMÁN MIRANDA, José Manuel; ARMIJO BARRERA, Daniela; LOBOS, NICOLE ROJAS
- Abstract
Background: The rice industry in Chile generates large volumes of products: shell, bran, afrechillos, white flours, middlings and broken grains dark; high nutritional value in them is presented, with low commercial value. Objectives: To develop rice grains restructured by extrusion cooking process, incorporating percentages of dark middlings obtained from by-products of the milling of rice grains equivalent to normal physical, chemical and sensory characteristics. Methods: Microbiological analyzes were performed to 8 restructured rice samples in duplicate. Bacillus cereus, count aerobic mesophilic bacteria (AMC) and Mushroom were determined. Proximate analysis of extruded rice contemplated: determination of moisture, ash, ether extract (crude fat), total protein, fiber and carbohydrates assimilable. In sensory evaluation, differences between two samples of rice restructured attributes hardness, taste and color, among different formulations, prepared similarly to a normal rice, making a total of 7 analysis was determined. To do this, the test pairwise comparison, bilateral, was used with a significance of 5% (α = 0.05). Physicochemical, sensory and microbiological analyzes were performed by analysis of variance (ANOVA) using the program STHATGRAPHICS Centurion XVI, as parameters to a level of significance of 5%. All results are expressed as mean ± standard error. Results: In the microbiological testing conducted after firing, there was only growth of Mushroom in the sample with 0% dark middlings. Conclusions: The samples of extruded rice are within the limits established by the regulations Health of Food of Chile (MINSAL 2015), Bacillus cereus, count of aerobic mesophyll (AMC) and Mushroom. These microorganisms concentration are decreased after cooking.
- Publication
Vitae (01214004), 2016, Vol 23, pS104
- ISSN
0121-4004
- Publication type
Article