Instrumental Analysis of Texture, Color and Acceptance of Instant Dessert Formulated with Broken-rice Grains

抄録

This study aimed to determine the color and texture profile of instant desserts produced from mixtures of pregelatinized flour of broken-rice grains, milk powder and sugar. A simplex design with seven different formulations of instant dessert and two replicates at the central point was used. Proximate composition, microbiological safety and acceptance of dessert selected (with greater desirability) were also determined. The texture attributes are changed depending on the amount of pregelatinized flour, milk powder and sugar used, in this way, different formulations can be used according to each texture desired. The ideal formulation of white chocolate instant dessert consisted of 39.6 g (100 g)⁻¹ pregelatinized flour, 25.5 g (100 g)⁻¹ sugar, 22.8 g (100 g)⁻¹ milk powder, 10 g (100 g)⁻¹ flavor and 2 g (100 g)⁻¹ gum. The instant dessert with pregelatinized rice flour presents textural, nutritional, microbiological and sensory characteristics satisfactory, and is a good alternative to commercial instant desserts based on modified corn starch.