FARINHA PRÉ-GELATINIZADA DE QUIRERA DE ARROZ E DE GRÃOS DE SORGO E SUA APLICABILIDADE NA ELABORAÇÃO DE SOPA INSTANTÂNEA

Abstract

Rice is one of the main products of the human food base, it stands out as an energy source among the other grains, it has great nutritional value, besides being highly energetic. Sorghum is the fifth most produced cereal worldwide, after wheat, rice, corn and barley. Among gluten-free grains used in food, sorghum has been characterized as a based-food for more than half a billion people in at least thirty countries. Due to the increasing demand for the use of by-products from the industry, this study aimed to study the centesimal composition, physicochemical and technological properties of the pregelatinized rice and sorghum flours, from rice grains and sorghum grains, to apply them in the elaboration of instant soups. Pregelatinized flours with high technological and nutritional quality were produced, then the experimental planning of blends for the elaboration of instant soups was carried out. The soup mixture was added to potato starch and it was observed that it is possible to produce instant cooking soups from pregelatinized rice and sorghum flours with good technological viscosity quality. The desirability test was carried out to determine the best formulation of instant soup, which besides presenting better results of technological quality, presented good nutritional characteristics, being rich in proteins and minerals. When submitted to sensory analysis, the soup had good acceptability, therefore the produced pregelatinized flours can be applied to new products, such as soup, and can be used as a source to increase the nutritional content of foods.