QUALITY OF RAW, EXTRUDED AND PARBOILED RICE BRAN QUALIDADE DE FARELOS DE ARROZ CRU, EXTRUSADO E PARBOILIZADO

• Published in: Pesquisa agropecuária tropical 2010-10, Vol.40 (4)
• Main Authors: Valácia Lemes Silva-Lobo, Maiza Vieira Leão de Castro, Priscila Zaczuk Bassinello, Manoel Soares Soares Júnior, Diracy Betânia Cavalcante Lemos Lacerda, Maria Raquel Hidalgo Campos, Beatriz dos Santos Siqueira
• Format: Article
• Language: English
• Subjects: fungos; macronutrientes; minerais; Oryza sativa L
• ISSN: 1983-4063
• DOI: 10.5216/pat.v40i4.7266

Rice is the second most consumed cereal in the world, having reached a global production of 661.3 millions of tons, in 2008. Rice bran, resulted from grain milling to obtain white rice or polished parboiled rice, has significant amounts of carbohydrates, proteins, lipids, soluble fiber, vitamins, and minerals. This study had the objective of evaluating some physicochemical and microbiological characteristics of raw rice bran (RRB), extruded rice bran (ERB), and parboiled rice bran (PRB). All the analyses were done according to standardized methods recommended by the Brazilian National Health Vigilance and International Association of Official Analytical Chemists. The PRB presented the highest contents of protein (17.17 g 100 g -1 ), lipids (36.03 g 100 g -1 ), dietary fiber (34.06 g 100 g -1 ), calcium (99.45 mg 100 g -1 ), zinc (15.58 mg 100 g -1 ), cupper (1.45 g 100 g -1 ), and manganese (17.81 g 100 g -1 ), and the lowest levels of carbohydrate (5.73 g 100 g -1 ), ash (7.01 g 100 g -1 ), potassium (507.55 mg 100 g -1 ), and iron (6.83 mg 100 g -1 ). All the rice bran samples showed Aspergillus sp. contamination, but ERB had the lowest colonies counting. All samples showed acceptable microbiological patterns for coliforms at 45ºC and Bacillus cereus , and Salmonella sp. absence, according to the Brazilian legislation. The RRB, ERB, and PRB have high nutritive value, being considered good sources of proteins, lipids, dietary fiber, and minerals. KEY-WORDS: Oryza sativa L.; macronutrients; minerals; fungi. O arroz é o segundo cereal de maior consumo no mundo, sendo a produção mundial estimada em 661,3 milhões de toneladas, em 2008. O farelo, resultante do beneficiamento do grão, para obtenção do arroz polido ou parboilizado polido, possui quantidades significativas de carboidratos, proteínas, lipídios, fibras insolúveis, vitaminas e minerais. Este trabalho teve por objetivo avaliar algumas características físico-químicas e microbiológicas do farelo de arroz cru (FAC), do farelo cru submetido à extrusão (FAE) e do obtido após o processo de parboilização do arroz (FAP). Todas as análises foram realizadas conforme métodos recomendados pela Agência Nacional de Vigilância Sanitária Brasileira e International Association of Official Analytical Chemists. O FAP apresentou maior teor de prote&iac