Elaboração e caracterização da bebida a base de arroz com chocolate

Abstract

The vegetable drinks are characterized as soluble beverages, which are not present in animal fat and lactose, are considered sources of minerals. By unfamiliarity with the product to drink rice is still not too consumed worldwide. The processing of this product results in a drink whitish in color, characteristic of rice and mild taste compared to ordinary milk and water soluble soy beverages. This work aims to develop drink based on rice and grits and sugar added chocolate, and submit them to the physical-chemical and sensory analyzes. In the processing of grain heat treatment followed by homogenization of the cooked grains in water with the addition of ingredients, after filtration was performed, and then homogenized again with addition of the chocolate was performed. The drinks were subjected to sensory evaluation and subsequent acceptance of a degree of purchase intent, as well as physical and chemical analyzes. The drinks were characterized by being not acidic beverages with pH in the range of 6 to 6.30, similar to cow's milk. In the sensory acceptance test results (p≥0,05) were evaluated statistically by where there was a significant difference between samples. The results showed that for the sample taken from the grits was more acceptable compared to the sample derived from rice. The acceptance rate of the drink based on grits was better than rice, quite possibly at higher soluble solids of the first and the second high viscosity. There is a need for improvements in the formulation to obtain a product with better acceptance.