150 Pasting viscosity, water absorption and fat absorption of dehydrated rice-soybean porridges.

L. H. Maia (1), J. L. R. ASCHERI (2), S. H. Wang (1), and L. C. Cabral (2). (1) Dept. Economia Domestica, Universidade Federal Rural do Rio de Janeiro (UFRRJ), CEP 23851-970 Seropedica, RJ, Brazil; (2) Embrapa-Agroindustria de Alimentos, Av. das Americas, 29501, CEP 23020-470 Guaratiba, RJ, Brazil.

Dehydrated porridges containing rice and soybean at different proportions (100:0; 90:10; 80:20; 70:30; 60:40 and 50:50%), were assessed to their pasting viscosity, water absorption (WA) and fat absorption (FA) in order to verify their potential use as food ingredients. Dehydrated porridge manufacture steps included: soybean seeds dehulling, blanching, disintegration of blanched rice and soybean, homogenization and spray drying. The results indicated that increasing soybean proportions from 0 to 50% showed an increase in the maximum viscosity temperature, and a decrease in the maximum viscosity, the minimum viscosity at constant temperature, the final viscosity at cooling cycle, WA and FA. However, numeric values associated to the mentioned properties remained relatively high, and therefore, the dehydrated rice-soybean porridges can be recommended to be used as an infant food or as an ingredient for foods such as baking and meat products and fried dough.