ABSORPTION OF SOYBEAN OIL AND SODIUM IN COOKED RICE AND BEANS

Abstract

The absorption of soybean oil and sodium was assessed in cooked rice and common bean, analyzing moisture, total lipids, sodium, and acceptability of the samples. Rice (long and thin grain) and beans (Carioca type) were prepared with 2%, 4% or 6% salt and soybean oil in the proportion of 2%, 7% and 12% for rice and 4%, 12% and 20% for beans. An acceptability test was carried out with fifty two consumers and a nine-point hedonic scale, which was used to evaluate taste characteristics and appearance of cooked rice and beans. The experiment was carried out according to a 3x3 factorial design and the results were analysed using the response surface statistical method. The acceptability of the samples was influenced only by the amount of sodium in the dishes. The most acceptable rice was cooked with 7% oil and 4% salt, and the preferred beans were cooked with 12% oil and 4% salt. In these treatments, the absorbed oil content was 1.6 g/100g and 1.5 g/100g, and the absorbed sodium rates were 0.6 g/100g and 0.5 g/100g for rice and beans, respectively.

KEY-WORDS: Cereal; legume; fat; salt; response surface.