Open AccessPREGELATINIZED RICE BRAN FLOUR AS STABILIZER FOR GUAVA NECTAR
Author(s) -
Fernanda Döring Krumreich,
Ana Paula Antunes Corrêa,
Tailise Beatriz Roll Zimmer,
Jair Costa Nachtigal,
Rui Carlos Zambiazi
Publication year - 2021
Publication title -
scientia agrária paranaensis/revista scientia agrária paranaensis
Language(s) - English
Resource type - Journals
eISSN - 1983-1471
pISSN - 1677-4310
DOI - 10.18188/sap.v20i2.27091
Subject(s) - bran , guar gum , food science , xanthan gum , pulp (tooth) , sugar , nectar , chemistry , guar , raw material , botany , biology , materials science , medicine , pollen , organic chemistry , pathology , rheology , composite material
Rice bran flour is a byproduct of rice processing and can be used as food. The objective of the current study was to use pregelatinized rice bran flour along with hydrocolloids to stabilize guava nectar, as well as to evaluate the stability of bioactive compounds during a storage period of 180 days. For this purpose, the guava fruits were processed in the form of pulp, following the elaboration of the nectars. Four formulations were prepared: one control (pulp, water, and sugar) and three by the addition of xanthan, guar gum, and pregelatinized rice flour. The sedimentation stability, the content of bioactive compounds, and the physicochemical parameters were evaluated at every 45 days of storage. The formulations with guar and pregelatinized rice bran flour gave better results than the others for all the evaluated parameters, indicating that they could be a good option for stabilization of the guava nectar. Moreover, the rice flour seems to be a cost-effective option and is easy to obtain in contrast to the other commonly used hydrocolloids that are generally used in food industry.