179 RICE HUSK USED AS a BREAD INGREDIENT Matheus Francisco
Revista Brasileira de Produtos Agroindustriais, Campina Grande, v.20, n.2, p.179-184, 2018 179 ISSN: 1517-8595 RICE HUSK USED AS A BREAD INGREDIENT
Matheus Francisco da Paz1, Roger Vasques Marques2, Camilo Bruno Fonseca3, Lauren Andrade Vieira4, Luciara Bilhalva Corrêa5, Érico Kunde Corrêa6
ABSTRACT
The rice husk corresponds to approximately one fifth of the grain mass and is usually a devalued byproduct. However, it presents a significant amount of insoluble fibers, which may favor its use as a source of fiber in the human diet. On the other hand, the insertion of these fibers into baking may drastically affect the technological characteristics of the breads. In this context, the objective of this experiment was to evaluate the loss of cooking mass, the color of the crust and the crumb, and the specific volume of bread with inclusion of different rice husk contents in its formulation. For this, the rice husk was previously dried, milled with a gram weight fixed at 0.5 mm and mixed in bread formulations with substitution of wheat flour by rice husk in the following proportions, respectively: T1 (100: 0), T2 (95: 5), T3 (90:10), T4 (85:15) and T5 (80:20). The experiment was performed in triplicate and the data processed statically. The results demonstrated that there was no difference of specific volume and loss of mass between the formulations. However, in relation to color, the parameter of luminosity was largely affected, with a marked decrease in both crust and crumb, since there was greater substitution of wheat flour by rice husks.
Keywords: food security; insoluble fibers; solid waste; bakery; food quality.
CASCA DE ARROZ USADA COMO INGREDIENTE DE PÃES
RESUMO
A casca de arroz corresponde a, aproximadamente, um quinto da massa do grão e, normalmente, é um subproduto desvalorizado. No entanto, apresenta quantidade significativa de fibras insolúveis, o que pode favorecer seu uso como fonte de fibras na dieta humana. Por outro lado, a inserção dessas fibras na panificação pode afetar, drasticamente, as características tecnológicas dos pães. Neste contexto, o objetivo neste experimento foi avaliar a perda de massa no cozimento, a cor da crosta e do miolo, e o volume específico de pão com inclusão de diferentes teores de casca de arroz em sua formulação. Para isso, a casca de arroz foi previamente seca, moída com gramatura fixada em 0,5 mm, e misturada em formulações de pão com substituição da farinha de trigo por casca de arroz nas seguintes proporções, respectivamente: T1 (100:0), T2 (95:5), T3 (90:10), T4 (85:15) e T5 (80:20). O experimento foi realizado em triplicata e os dados processados estaticamente. Os resultados demonstraram que não houve diferença de volume específico e perda de massa entre as formulações. No entanto, em relação à cor, o parâmetro de luminosidade foi amplamente afetado, com decréscimo acentuado tanto da crosta quanto do miolo, já que houve maior substituição de farinha de trigo por casca de arroz.
Palavras-chave: Segurança alimentar, fibras insolúveis, resíduo sólido, padaria, qualidade dos alimentos
1 Químico de Alimentos, Mestre e Doutor em Ciência e Tecnologia de Alimentos, UFPel. Rua Benjamin Constant, 989, sala 200, CEP 96010-020, Pelotas – RS. E-mail: [email protected] 2 Professor Dr. do IFSul – Campus Bento Gonçalves, Bairro Juventude da Enologia, CEP 95700-206, Bento Gonçalves – RS. E-mail: [email protected] 3 Tecnólogo em Agroindústria, Mestre em Ciência e Tecnologia de Alimentos, UFPel. Rua Benjamin Constant, 989, sala 200, CEP 96010-020, Pelotas – RS. E-mail: [email protected] 4 Bacharela em Ciência e Tecnologia de Alimentos, Mestra em Ciência e Tecnologia de Alimentos, UFPel. Rua Benjamin Constant, 989, sala 200, CEP 96010-020, Pelotas – RS. E-mail: [email protected] 5 Professora Dra., Departamento de Engenharia Ambiental e Sanitária, UFPel. Rua Benjamin Constant, 989, sala 200, CEP 96010-020, Pelotas – RS. E-mail: [email protected] 6 Professora Dra., Departamento de Engenharia Ambiental e Sanitária, UFPel. Rua Benjamin Constant, 989, sala 200, CEP 96010-020, Pelotas – RS. E-mail: [email protected]
180 Rice husk as an ingredient in bakery Paz et al.
INTRODUCTION capacity of gluten formation, a heterogeneous mixture of protein, especially gliadin and Important in the economic and social glutenin, responsible to form a web of protein point of view and innutrition combat, the rice that retain the gas produced for yeast in contributes to food security. It is estimated that fermentation process (Pallarés et al., 2007; in the 2050 year, the planet population will Damodaran et al., 2010). reach the mark of 9 billion people, demanding In this context, it is interesting the that the food production be duplicated in addition of different fiber sources in relation to the produced nowadays (Godfray et formulation of breads and evaluate not only in al., 2010). relation to the decrease of volume, as the other The rice grain is constituted by a extern characteristics which this addition will imply layer named husk, with a great quantity of technologically in the final product (Ragaee et insoluble fiber, corresponding in an average of al., 2011). Among these characteristics, it is 19% of grain weight (Ludueña et al., 2011), it important to detach the importance of has as well the bran that represents acceptance from the coloration (Francis, 1995). approximately 10% of the weight (Tanaka et In bakery, the pigment formation presents al., 2006), and, lastly, the polished grain, which complex mechanisms, but, in general, is has higher starchy and nutritive character, characterized by Maillard and caramelization corresponding to the 71% remained (Mohd reactions, influenced mainly by the type and fairulnizal et al., 2015). quantity of carbohydrates, proteins and amino The national production of rice has been acids (Trevisan et al., 2016; Tas & Gokmen, growing in the recent years. Just in Brazil, in 2017). Moreover, the dietary fibers have 2016/2017 crop the harvest resulted in 12.3 properties of water retention in food matrix million ton of grain (CONAB, 2017), which (Gray, 2006). It should be noted that the water corresponds to a husk production of retention capacity in the product can affect the approximately 2.3 million ton. This becomes an bread weight, its perishability and shelf life (Fu environmental problem, because in production & Labuza, 1993). countries, its quantity is plentiful, being needed Therefore, the aim of this study was to a widely storage space (Chandrasekhar et al., evaluate the effect of rice husk inclusion as a 2003), exceeding the capacity of adequate substitute in wheat flour on bakery properties. production places. The burn of husk in open sky results in MATERIALS AND METHODS gas generation which can contribute to climate changes (Johar et al., 2012), setting a The rice husk (Oryza sativa L) was detachment of sustainability perspective in rice obtained in a laboratory benefit machine of the agro industry (Daifullah et al., 2002). postharvest processing, with 8.6% of moisture The husk fibers has an average of 32% of measurement in thermobalance IV Eurotherm cellulose, 21% of hemicellulose, 21% lignin mark Gibertini, dried in stove at 105°C for 24 and 26% composed of other fibers (Rahman & hours, resulting in 0.8% moisture, in order to Ismail, 1993). The fibers are nutritional facilitate the grinding process. important, keeping the good functioning of The husk was grounded by slicer Perten gastrointestinal tract, due to its probiotic effect, and elapsed in sieve of 0.5mm gram weight. increase of satiety, obesity combat and others The other ingredients were purchased in local (Damodaran et al., 2010). However, studies trade and weighed on analytical balance, indicated that when added to bakery products respecting the following formulations, tend to worsen some bread characteristics according to Table 1. (Ragaee et al., 2011; Wang et al. 2002), causing The treatments realized were T1 (100% principally for gliadins and glutenins dilution wheat flour), T2 (95:5), T3 (90:10), T4 (85:15) (Damodaran et al., 2010). e T% (80:20) of wheat flour:rice husk, In bakery, wheat is more commonly used respectively. The ingredients were mixed by for its unique characteristics giving to the direct mass technique in bakery Cadence model products. In a mixture with water, it forms a PAD530, following methodology adapted from cohesive and tenacious mass, capable of retain Kadan et al. (2001), where all the ingredients gas and giving origin to light and aerated are disposal in the baker and it is realized the products after the cooking process (Pallarés et conventional cycle indicated by the producer, al., 2007). This property is given for the taking into consideration the quantity of
Revista Brasileira de Produtos Agroindustriais, Campina Grande, v.20, n.2, p.179-184, 2018 Rice husk as an ingredient in bakery Paz et al. 181 presented mass. Analysis of loss weight when evaluated were divided into groups, being baked was executed following methodology physical characteristics (loss weight when proposed by Moore et al. (2006), where the baked; specific volume), and colorimetric mass was weighed before and after the baking, profile (parameters L and Hue angle). The given by the difference and expressed in outliers were identified with the plot residual percentage. studentized externally (Rstudent) versus predicted values (variable Y) and removed from Table 1. Formulations used on the experiment database. The data obtained had its normality analyzed by Shapiro-Wilk test, the samples Ingredients Quantity1 Real % homocedasticity by Hartley test and the independence of the residues by graphical Wheat flour: Rice husk 100g 57.8 analyses. The variables were normalized and Sugar 5g 2.9 submitted to analyses of variance by F test Salt 2g 1.2 (p<0.05). Yeast 3g 1.7 Ascertaining statistical significance, the data were evaluated by linear regression with Soybean oil 3g 1.7 adjustment to linear models (crust luminosity; Water 60g 34.7 specific volume) and quadratic (crust °Hue; Total 173g 100% crumb °Hue; crumb luminosity) using the 1 Based in flour weight Equations 2 and 3. Ascertaining statistical significance, the data was evaluated by linear The final product volume was regression with adjustment to linear models determinate by millet (Panicum miliaceum L.) (shell luminosity; specific volume) and displacement following the method proposed by quadratic (shell Hue°; crumb Hue°; crumb Pizzianato & Campagnolli (1993), obtained by luminosity) using the Equations 2 and 3, volume ratio by displacement, measured in a respectively. test tube, given as ml and converted to cm3, (2) divided by the weight of the final product, calculated according to Equation (1). (3) (1)
Where: SV: Specific volume; V: Occupied Where “y” is the parameter answer volume, BW: Bread weight evaluate, “x” is the proportion of rice husk used on bread elaboration, “a;b” are the The coloring was obtained with a constants of the equations define by colorimeter Minolta model CR-310. The breads regression and “y0” is the intercept. The were placed on bench and chosen a central and mean of data were plotted in line graph random point of the product crust. After, a cross with their respective confidence intervals cut was made and the crumb color was and the adjustment to the mathematic measured. specific model was verified by general The measurement was given by reading model significance (p<0.05) and color in a three-dimensional system, totalizing determination coefficient R2. three axes. The vertical axe “L” indicated that luminosity, where 0 corresponds to black and 100 to white, the axe “a” where -60 indicates RESULTS AND DISCUSSION green and +60 red and the axe “b” indicates yellow to blue (Borchani et al., 2011). With the The rice husk, due to its higher fiber values of “a” and “b” was calculated the angle content, would retain more water as its Hue (color), as recommended by Minolta replacement occurred more sharply (Pallares et (1994). al. 2007). However, the results of loss weigh The experimental design used was when baking with rice husk addition did not completely randomized, with four repetitions, differ (p<0.05) between each other, as can be following unifactorial arrangement, being the seen in Figure. 1 (A). treatment factor the percentage of rice husk Those results are promising, considering used in bread elaboration. The parameters that a higher water accumulation is related to
Revista Brasileira de Produtos Agroindustriais, Campina Grande, v.20, n.2, p.179-184, 2018 182 Rice husk as an ingredient in bakery Paz et al. higher microbial degradation (Damodaran et parameters as color, as can be observed in al., 2010), and thus, lower shelf life. The values Figura. 2. reported in literature for loss weight when baking are between 8.7% and 24.38% and these are dependents to ingredients used in formulation (Borchani et al., 2011; Moore et al., 2006).
Figure 1 – Physical parameters of Bread elaborated with Rice husk, loss weight when baked – LW (A), and specific volume (B).
Several works (Ragaee et al., 2011), report that fibers, beyond fundamental role in water retention in bakery products, tend to specific volume decrease (Ragaee et al., 2011; Wang et al. 2002) being the results found in this work close to the ones consulted in literature, as can be observed in Pic. 1 (B). The specific volume of formulations varied significantly from the standard only in substitution of 20% of wheat flour by rice husk (p>0.05). Raw materials as defatted rice bran showed lower values of specific volume with inferior substitutions to the ones found with rice husk use. It should be considered that this residue, on average, present more fiber than rice bran (Rahman & Ismail, 1993; Sairam et al., Picture 2 – Profile colorimetric parameters of 2011), which suggests that the rice husk can be Bread elaborated with Rice husk, °Hue Shell indicated in enrichment of bakery products with (A), °Hue crumb (B), Shell luminosity (C) and fibers, although it might influence other crumb luminosity (D).
Revista Brasileira de Produtos Agroindustriais, Campina Grande, v.20, n.2, p.179-184, 2018 Rice husk as an ingredient in bakery Paz et al. 183
As there was an increase of rice husk Chandrasekhar, S.; Pramada, P. N.; Majeed, J. quantity, occurred an apparent darkening of the Effect of calcination temperature and product. Wang et al. (2002) comment that this heating rate on the optical properties and characteristic is expected, although the quantity reactivity of rice husk ash. Journal of and fiber type present distinct effects. Material Science, v. 41, p. 7926-7933, As the substitution of rice husk becomes 2006. accentuated, there was a decrease of L parameter, indicating that also there was a Chandrasekhar, S.; Satyanarayana, K. G.; darkening, both shell and crumb, as can be seen Pramada, P. N.; Raghavan, P.; Gupta, T. N. in Pic. 2 (C and D). Only the substitution of 5% Processing, properties and applications of did not show difference in relation to the reactive silica from rice husk – an overview. standard (p< 0.05) in shell luminosity. Journal of Materials Science, v. 38, 3159- These results were also ascertained by 3168p. 2003. Soares Jr et al. (2008) in substitution of roasted rice bran, where, as was a higher replacement, CONAB (Companhia Nacional de was an increase dimming. This dimming, Abastecimento). (2017). Acompanhamento especially the products crumb, has direct da safra brasileira para grãos. Safra relation to the content of pigment already 2016/2017. 2017. Disponível em: present in rice husk, and have a luminosity
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