151 Rheological and sensory properties of reconstituted corn grits-soybean porridges.

S. H. Wang (1), F. C. da Silva (2), G. G. Borges (1), J. L. R. ASCHERI (2), 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.

With the purpose of obtaining dehydrated corn grits-soybean porridges with good rheological and sensory properties when reconstituted, corn grits and soybean were mixed using the following proportions (w/w): 100:0; 90:10; 80:20; 70:30; 60:40 and 50:50%, respectively. The process steps included: soybean seeds dehulling, blanching, disintegration of blanched corn grits and soybean, homogenization and spray drying. The obtained dehydrated porridges were reconstituted in water in a 1:10 (mixture:water) proportion, and then evaluated for their compositions, trypsin inhibitor activity and rheological properties. With the exception of the control (0% soybean), all reconstituted porridges were submitted to sensory evaluation. The results obtained indicated that all reconstituted porridges (0–50% soybean) presented pseudoplastic behavior. Porridges containing 10, 20, 30 and 40% soybean showed better appearance, consistency and flavor, and the porridges containing 20 and 30% soybean, were the most preferred, presenting an apparent viscosity of 206.8 and 152.8 cp respectively. No activity of trypsin inhibitor was detected.