Estudio Comparativo en la Calidad Nutricional y Empatique de Galletas de Pulido de Arroz - Cervantes SÃ¡nchez, Martha Elena; Pacheco May, Arianna del Ãngel; LÃ³pez, Ricardo Ascencio; Eligio, Maximiliano Vanoye (European Scientific Journal, ESJ, 2022)
El pulido de arroz se define como un subproducto de aspecto harinoso, suave y fibroso al tacto, constituido por el pericarpio, el tegumento, la aleurona, parte del grano, en polvo o en fragmentos y germen entero y triturado, asÃ como cascarilla. Es rico en proteÃnas, grasas, y contiene una cantidad apreciable de vitaminas y minerales; sin embargo el uso al que se ha destinado este subproducto es Ãºnicamente para el consumo animal. En base a lo anterior, el objetivo de este trabajo de investigaciÃ³n es contribuir en la trasformaciÃ³n del pulido de arroz para consumo humano, mediante la elaboraciÃ³n de galletas utilizando el subproducto de arroz pulido. Para el logro del trabajo de investigaciÃ³n, la materia prima se obtuvo de la empresa arrocera Agrocampo Arisanta S.P.R de R.L de C.V. una vez obtenida la materia prima, esta llevo a laboratorio para la preparaciÃ³n de las galletas, realizar los distintos anÃ¡lisis fÃsico-quÃmicos e identificar la vida en anaquel, la cual se valorÃ³ cada 15 dÃas durante un periode de cinco meses. Los resultados indican que la porciÃ³n por galleta debe de ser de 40 gramos, teniendo cada galleta un contenido de fibra de 3.2% y 12.5% de proteÃna. En relaciÃ³n a la vida en anaquel, se observÃ³ que las galletas conservan sus caracterÃsticas organolÃ©pticas hasta por un tiempo de cinco meses. Estos resultados contribuyen de forma directa a los beneficios a la salud, por lo que sus caracterÃsticas permite que se desarrollen alimentos funcionales, tal es el caso de la elaboraciÃ³n de galletas a base de pulido, de consistencia y sabor agradable al paladar de aquellas personas que gustan de cuidar su dieta Rice polishing is defined as a by-product with a floury appearance, soft and fibrous to the touch, consisting of the pericarp, the integument, the aleurone, part of the grain, in powder or fragments and whole and ground germ, as well as a husk. It is rich in proteins, and fats, and contains an appreciable amount of vitamins and minerals; however, the use to which this by-product has been destined is solely for animal consumption. Based on the above, the objective of this research work is to contribute to the transformation of polished rice for human consumption, by making biscuits using the polished rice by-product. For the achievement of the research work, the raw material was obtained from the rice company Agrocampo Arisanta S.P.R de R.L de C.V. Once the raw material was obtained, it was taken to the laboratory for the preparation of the cookies, to carry out the different physical-chemical analyzes and to identify the shelf life, which was valued every 15 days during a period of five months. The results indicate that the serving per cookie should be 40 grams, with each cookie having a fiber content of 3.2% and 12.5% â€‹â€‹protein. In relation to shelf life, it was observed that cookies retain their organoleptic characteristics for up to five months. These results contribute directly to health benefits, so its characteristics allow functional foods to be developed, such is the case of the production of polishing-based biscuits, with a consistency and a palatable taste for those who like to take care of your diet.