[Evaluation of the partial substitution of precooked corn flour by rice flour in the preparation of arepas]

Abstract

The purpose of this research was to evaluate the effect of the partial substitution of rice by precooked corn flour, fortified or not with soy, on the organoleptic and nutritive characteristics of the arepas and on the expansion of the dough. Blends with 10, 20 and 30% of raw and precooked rice flours, and 8% soy flour were utilized. The results for arepas indicate that the partial substitution had no significant effect on the organoleptic characteristics nor nutritive value. The soy improved significantly the nutritive value. The expansion of the dough of the blends varied in respect to corn flour, without causing appreciable difficulty in the preparation of the arepas. The industrial precooked rice flour imparted great adhesivity, thus difficulty in the kneading, a fact which could lead to rejection by the consumer.