Potencial gastronômico de coprodutos de arroz (Oryza sativa L.)

Abstract

Rice is one of the most consumed cereals in the world. Notably for Brazil, rice is of great importance in feeding the population of the most diverse social classes, in addition to the relevance of the product for the economy, since the country is one of the largest producers of processed rice, second only to Asia. The processing of grains to obtain polished white rice is a complex process that gives rise to co products such as broken rice, small broken rice and rice bran, which suffer economic devaluation in the market, despite the gastronomic potential when used as raw material of food products. The study includes the execution of gastronomic preparations using samples of rice bran and broken rice co-products, bringing alternatives to human consumption. Through analyzes via QUENCHER, it was possible to determine the presence of phenolic compounds and antioxidant activity in the co-products rice bran and broken rice, which indicates functional characteristics in the co-products. In this way, the use of rice co-products as raw material for the manufacture of gastronomic products is capable of benefiting from the consuming public to the productive chain of this cereal.