Elaboração de leites vegetais a base de diferentes tipos de arroz (Oryza sativa)

Abstract

With a need of new products with desirable characteristics and low capacity on the development of food allergies on people, this work aimed to study the behavior of different types of rice (white, red and black) during its hidratation, the development of vegetable milks and verification of the influence of the conservation method on the nutritional, chemical and physical characteristics of the product. Hydration kinetics of rice grains was made and Peleg model was adjusted satisfactorily. Vegetable milks were made and submitted to different thermal treatments (pasteurization and sterilization). Rices, milks and residues were characterized. The products have shown high nutritional value, ranging by the type of rice. The milks submitted to sterilization presented solid texture, decharacterizing them as vegetable milks. Not only phenolic compouds, but also antioxidant activity (DPPH and ABTS), were higher in product made by black rice.