Comparação de três métodos para obtenção da pipoca de arroz (Oriza sativa)

Abstract

The popcorn is a food obtained from the expansion of cereal grains, being prepared traditionally corn. However, this product can also be obtained from other cereals, since they are subjected to certain processing conditions. The objectives of this study were to evaluate the type and class of rice that has a higher expansion ratio compared three processing methods (traditional cooking, cooking in a microwave oven and cooking in cannon expansion), determine the acceptance of pop-rice through sensory analysis of the following attributes: color, taste, aroma, appearance and overall impression and evaluate the intention of buying. To optimize the conditions of processing in a microwave oven, we applied the Central Composed Delineation of Rotational (CCRD) and response surface methodology. Pop-rice prepared by puff gun method showed higher growth rates. The grain expanded from rice polished short and long thin polished, gave values of 16.00 and 15.25 respectively. For pop-rice obtained from polished thin long parboiled rice samples were obtained 15.13 expansion indices while for pop-rice processed from the full long thin parboiled rice the expansion ratio was 14.38. From the samples of whole rice and whole short fine long, they were prepared popcorn which increased rates of 14.50 and 12.13, respectively. Pop-rice prepared by puff gun method were submitted to sensory analysis, the results showed that the acceptability index for most of the evaluated attributes remained outside the rejection band, featuring well received by potential customers. It was concluded that processing the puff gun method was most efficient for production of viable pop-rice marketing, for generating further expansion in rice grains compared to the other two methods used and that all samples processed proved potentially viable for production and sale of pop-rice, given that the acceptability indices obtained was above 70% for most of the analyzed questions.