Pop Vídeo - Prêmio FAPEMA 2024

Summary

This research explores the potential of red rice in creating a healthy, plant-based alternative to dairy beverages. Samila Pereira, a student at the Federal University of Maranhão, investigates the nutritional and sensory qualities of a red rice extract. The study highlights red rice's superior vitamin and mineral content, its antioxidant properties, and its low allergenic risk. Through sensory analysis, the research demonstrates that a sweetened red rice beverage has high acceptability, offering a nutritious and sensory-friendly alternative to commercially available plant-based drinks.

Takeaways

• 😀 The future of healthy beverages is evolving with the use of simple ingredients like red rice.
• 😀 Samila Pereira, a student of food engineering at the Federal University of Maranhão, is conducting research on red rice as a potential healthy beverage ingredient.
• 😀 The research is supported by FAPEMA and guided by Professor Tatiana Mes, with a focus on nutritional and sensory quality.
• 😀 There is a growing interest in plant-based milk alternatives, and red rice offers a promising option for this market.
• 😀 Red rice has historical significance in Maranhão, being the first rice grown in Brazil and a symbol of local resistance and tradition.
• 😀 Maranhão's red rice contributes to food security and the preservation of biodiversity in the region.
• 😀 Red rice is nutritionally superior to white rice, with higher levels of vitamins, minerals, and antioxidants.
• 😀 The research aims to assess the nutritional and sensory quality of a water-soluble extract of red rice.
• 😀 The red rice extract has higher protein and vitamin C content than commercial plant-based beverages.
• 😀 Sensory testing showed that the sweetened version of the beverage was better accepted in terms of flavor, global impression, and consistency, making it a promising plant-based drink with low allergy risk.

Q & A

What is the main focus of Samila Pereira's research?

Samila Pereira's research focuses on the nutritional and sensory quality of a drink made from red rice, aiming to explore its potential as a healthy beverage alternative to plant-based milk.

What is the historical significance of red rice in Maranhão?

Red rice has deep historical ties to Maranhão, as it was the first rice variety produced in Brazil. It continues to be cultivated, particularly in the municipality of Cachoeira Grande, and is seen as a symbol of local tradition, economic importance, and food security.

What are the key nutritional benefits of red rice compared to white rice?

Red rice has higher levels of vitamins and minerals compared to white rice. It also contains potent antioxidant properties and is non-allergenic.

How is red rice being used in Samila Pereira's research?

In her research, Samila Pereira is using red rice to create a water-soluble extract, which is then analyzed for its nutritional and sensory properties as a potential base for a plant-based drink.

What is the significance of the research being conducted by Samila Pereira?

The research is significant because it offers a promising plant-based alternative to dairy, with a focus on utilizing local resources like red rice, while ensuring the drink is nutritious, allergen-free, and sensory acceptable to consumers.

How does the nutritional quality of the red rice extract compare to commercial plant-based drinks?

The red rice extract has higher levels of protein and vitamin C compared to many commercial plant-based beverages, making it a nutritious alternative.

What sensory attributes were analyzed in Samila Pereira's research?

The sensory attributes analyzed include overall impression, appearance, flavor, aroma, color, and consistency of the drink.

What was the result of the sensory analysis for the red rice-based drink?

The sweetened version of the red rice-based drink received better acceptance in terms of overall impression and flavor compared to the unsweetened version.

What makes the red rice-based beverage a good alternative to other plant-based milks?

The red rice-based beverage offers good nutritional and sensory quality, while also being low-risk for allergens, making it a safe and healthy alternative to other plant-based milks.

How does Samila Pereira's research contribute to the local community?

Her research contributes to the local community by promoting the use of red rice, a local agricultural product, in a value-added product. It also supports food security and biodiversity preservation in Maranhão.