Farina di riso

Indagine sui consumatori relativa a prodotti di terza generazione contenenti farina di riso e di noccioline
Choi ID, Phillips RD, Resurreccion AV.
Dept. of Food Science & Technology, Univ. of Georgia, 1109 Experiment Street, Griffin, GA 30223-1797, USA


ABSTRACT
Indirectly puffed snacks were produced by an extrusion process with partially defatted (12% fat) peanut flour (30%, 40%, 50%) at different levels of screw speed (200, 300, 400 rpm) and feed rate (4, 5, 6 kg/h). Extrudates were dried to obtain half-products (11% to 12% MC) followed by puffing with deep-fat frying. The puffed snack prototypes were subjected to consumer acceptance test. Consumers rated higher than 6.0 (= like slightly) for all products produced within the experimental factor ranges on the attributes of crispness and texture, whereas consumer scores for appearance, color, flavor, and overall liking were lower than 6.0 for the product containing 50% peanut flour regardless of screw speed and feed rate. The product extruded with 50% peanut flour at screw speed of 400 rpm and feed rate of 6 kg/h received the lowest score of 5.5 on overall liking in a 9-point hedonic score. Predicted regression models indicated that feed rate had the largest effect on consumer attributes followed by peanut flour and screw speed. From the superimposed contour plot of individual contour plot of consumer attributes, the optimum region was identified as the area beginning at the 42.0% to 43.0% peanut flour and 4.0 kg/h feed rates, rising to a maximum at 45% peanut flour and 4.6 kg/h feed rates and decreasing to the 33.0% to 34.0% peanut flour and 6.0 kg/h feed rates. Verification confirmed the ability of predictive regression models to identify peanut-based snacks, which would be scored higher than 6.0 by consumer evaluation.

J Food Sci. 2007 Sep;72(7):S443-9.

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Interpretiamo il riso come ingrediente, valorizziamo tutti i componenti e ci poniamo come interlocutore privilegiato nel business to business.
Farine di riso
senza glutine, granulometrie standard e personalizzate, assenza d’impurità
Farine integrali
senza glutine, granulometrie standard e personalizzate
Crusca di riso stabilizzata
crusca di riso senza glutine
Amido di riso
senza glutine, alta viscosità, sapore e colore neutro
Olio di riso
profilo sensoriale neutro, alto punto di fumo
Bevande vegetali
senza glutine, senza lattosio, senza proteine del latte vaccino
Polvere di riso
senza glutine, senza lattosio, solubile
Riso soffiato
riso termo-trattato, senza additivi, senza coloranti, a bassa umidità, pronto all’uso
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