Modificação da farinha de arroz com ácido lático

Abstract

Rice flour is a by-product of rice processed with size under the standard of grain particle size. About 88 % of its composition is starch, which can increase its spectrum of use as modified. Therefore the aim of this study was to apply 2.5 % lactic acid in rice flour and subjecting it to heat treatment to examine its physicochemical behavior. For treatment of the samples it was used 2.5 % aqueous lactic acid solution added to the rice flour, the mixture is homogenized, allowed to rest, the moisture is decreased to 4%, after 5 samples were heat treated (110° C) in a time from 1 to 5 hours. Lactyl content, dextrose equivalent, swelling power, solubility, viscosity and clarity of the mass in the. In the results of lactyl content there was no significant difference (p < 0.05) among samples indicating that the samples were not esterified by lactic acid when subjected to heat treatment. To dextrose equivalent samples of acidified rice flour with heat treatment of 1 to 5 hours showed a gradual increase of hydrolis caused by temperature. The swelling power showed an increase in value compared with the analysis carried out 60 and 90 °C. The solubility showed a gradual increase in its values as the increase of heat treatment applied to the rice flour. The viscosity decreases while clarity increases due to hydrolysis caused by acid and treatment combination.