Caracterização química de farinha mista de arroz e soja pré-cozida por extrusão
Keywords:
farinha mista, arroz quebrado, soja desengordurada, extrusão térmica, aminoácidos essenciaisAbstract
The major objective of the present work was to establish an ideal extruded rice/soy flour to be used in the form of gruel or porridge for child nutrition. Rice flour substitution with increased levels of defatted soyflour yielded apparent increases in the total protein content, amino acid balance, lipid proportion, ash, and minerals such as calcium and phosphorus. It also caused preponderous drops in iron and carbohydrate content. However, a substitution level up to 20% proved to provide an adequate protein balance for children less than one year of age.
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