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dc.contributor.authorMELÉNDEZ ARÉVALO, A.
dc.contributor.authorASCHERI, J. L. R.
dc.contributor.authorCARVALHO, C. W. P. de
dc.contributor.authorSÁ, D. de G. C. F. de
dc.date.accessioned2024-12-28T17:31:10Z-
dc.date.available2024-12-28T17:31:10Z-
dc.date.created2024-12-05
dc.date.issued2024
dc.identifier.citationDiscoveries in Agriculture and Food Sciences, v. 12, n. 6, p. 1-32, 2024.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1170088-
dc.descriptionRed rice (Venetian rice or rice-da-terra) was first introduced to Brazil by Portuguese colonizers in the 17th century. Its cultivation is now limited to small areas in the Northeast, particularly in Paraíba, Rio Grande do Norte, and Pernambuco. This study aimed to develop an easy-to-reconstitute beverage using red rice flour, enhanced with a co-product from blackberry juice clarification through membrane microfiltration (blackberry retentate powder). The red rice flour was processed in a Clextral twin-screw extruder under controlled conditions and dried at 60°C to less than 4% moisture. Using the central composite rotational design and response surface methodology, 13 treatments were tested to optimize physicochemical properties like proximate composition, amino acids, minerals, anthocyanins, and expansion indices (REI, VEI, LEI). Water absorption and solubility indices (WSI, WAI) and paste viscosity were also evaluated. Three treatments were selected for producing beverages, which underwent sensory evaluation by trained tasters. Results showed red rice’s superior nutritional value compared to white rice, particularly in amino acid and mineral content. The formulated beverage, containing pre-cooked red rice and blackberry powder as a functional ingredient, was well-received for its ease of reconstitution and sensory qualities.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectFormulated beverage
dc.subjectBy-products
dc.titlePreparation of an instant drink: Extruded flour of polished red rice (Oryza Sativa L) and blackberry (Rubus Spp) retentate by microfiltration.
dc.typeArtigo de periódico
dc.subject.thesagroTecnologia de Alimento
dc.subject.thesagroExtrusão
dc.subject.thesagroAntocianina
dc.subject.thesagroBebida
dc.subject.thesagroFormulação
dc.subject.thesagroPropriedade Físico-Química
dc.subject.thesagroSubproduto
dc.subject.nalthesaurusFood technology
dc.subject.nalthesaurusExtrusion
dc.subject.nalthesaurusChemical analysis
dc.subject.nalthesaurusAnthocyanins
dc.subject.nalthesaurusBeverages
riaa.ainfo.id1170088
riaa.ainfo.lastupdate2024-12-06
dc.identifier.doihttps://doi.org/10.14738/dafs.126.17838
dc.contributor.institutionARTURO MELÉNDEZ ARÉVALO, UFRRJ; JOSE LUIS RAMIREZ ASCHERI, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; DANIELA DE GRANDI C FREITAS DE SA, CTAA.
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