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Given the consumer demand for new, savory products without allergenic impact on people, this work aimed to study the behavior of different rice types (white, red and black) during its hydration and development of plant-based milks. Verification of the pasteurization and sterilization on product's nutritional, chemical and physical characteristics was also conducted. Hydration kinetics of rice grains was carried out and the Peleg model was adjusted satisfactorily. Milk solutions submitted to sterilization showed solid texture, invalidating this treatment for the production of plant-based milks. Rice's, milks and residues were characterized. Products have shown high nutritional value, varying depending on the rice type. Not only phenolic compounds content (77.03 mg GAE/100 g), but also antioxidant activity (21.30 g/g DPPH• and 10.35 µM trolox/g in ABTS•+), were higher in products made from black rice. Furthermore, it was observed that the residues are suitable to be added in the enrichment of new food products This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES – Finance code 001), and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq – 141413/2019–0). The author Farayde Matta Fakhouri is a Serra Hunter Fellow |
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