Abstract
The industrial rice processing generates, in average, 14% of broken grains called grits, which are not well accepted by consumers, representing large economic loss. Researches have been conducted to increase the use of rice by-products as well as their benefit. Among them, beverages are attracting the attention, being develop. To contribute to this field, this study aimed to prepare a non-alcoholic flavored drink from rice grits; evaluate the physical-chemical properties and evaluate de power consumption of stirring system for the drink industrial production. The drink production involved the cooking of the rice grits, followed by crushing, homogenization, filtration and flavorization in a stirring tank, obtaining the final product for consumption. The power consumption calculation for mixing tanks was evaluated in three different situations at 25ºC, considering the pre-defined tank design and the drink characteristics. Results based on the physicochemical characteristics indicate that the rice flavored drink is a food alternative to substitute milk or soy extract drinks. On the industrial production aspects, the increasing in the consumed energy to the small stirring variations was observed, and it needs to be considered to the stirring equipment design in the industrial process.
Highlights
Rice (Oryza sativa L.) is one of the main foods consumed by humans (Costa et al, 2016)
To contribute to the food waste recovery field, this study aimed to develop drinks using rice grits as raw material, to determine its physicochemical characteristics, and calculate the required power for a stirring system, considering its industrial production
The usage of a 150 W engine was assigned for the stirring system
Summary
Rice (Oryza sativa L.) is one of the main foods consumed by humans (Costa et al, 2016). Its production was about 67.34 million tons, considering world rice production in 2016 of 481 million tons (United States Department of Agriculture Service - (USDA) Research Economic Service - (RES), n.d.). This quantity justifies the need to add value to this by-product through the development of new products. One alternative that is growing up is the development of extracts and fermented beverages using rice bran and grits (De Souza et al, 2016). It can provide low-cost products with nutritional and functional quality. The flavored drink produced by rice byproduct is pointed out as new option for people who are lactose intolerant, allergic to milk proteins, soy proteins or opt for vegetarianism (Costa et al, 2016)
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