QUALITY OF PASTAS SUPPLEMENTED WITH RICE BRAN

Quality of pastas supplemented with rice bran. The objective of this r esearch was to investigate the potential of using rice bran as an ingr ediente in pastas spaghetti type. Two of the pastas were made with sem olina from durum as raw material, supplemented with 10 and 20% rice br an. The other two were made with granular flour and the same percentag e of rice bran. Proximate composition of raw material was analyzed. Pa stas were elaborated in a local industry. Composition, proximal, color , texture, and sensorial quality of pastas were determined. Protein co ntent (13,9-15,0%), asb (1,47-3,09%) and dietary fiber(6,71-8,45%) of pastas increased according to the percentage of rice bran added. The h ardest pastas were those elaborated with semolina from durum wheat and with a 10% of substitution. Also, they were the most yellow. The sens ory panel found differences in quality among the pastas evaluated. Pas tas with 10% rice bran had the best quality. The results demonstrated that is possible to elaborate pastas with 20% as maximum of rice bran resulting products with high protein, ash and dietetic fiber content, but some undesirable characteristics were given by the rice bran as wh ite spots, wrinkles and color changes.