Changes occurring during the parboiling of upland rice and in the maceration water at different temperatures and soaking times

Autor:	Manoel Soares Soares Júnior, Eduardo da Costa Eifert, Diva Mendonça Garcia, Márcio Caliari, Priscila Z. Bassinello, Flávia Araújo da Fonseca
Rok vydání:	2011
Předmět:	Horticulture Agronomy Soluble solids Chemistry Maceration (wine) Cultivar Response surface methodology Parboiling Upland rice Industrial and Manufacturing Engineering Food Science
Zdroj:	International Journal of Food Science & Technology. 46:1912-1920
ISSN:	0950-5423
DOI:	10.1111/j.1365-2621.2011.02701.x
Popis:	Summary The objective of this work was to investigate the influence of temperature and soaking time on the quality of grains from two upland rice cultivars. Response surface methodology and a central compound rotational design were used. The data obtained for the cultivars BRS Primavera and BRS Sertaneja varied, respectively, between 27.7–55.0% and 26.0–51.7% for the Husk-Splitting Index; between 0.8–5.0% and 0.0–4.0% for the incidence of ‘banana’ grains; between 0.0–2.0% and 0.0–1.2% for non-gelatinised grains; and between 0.2–0.7% and 0.2–0.8% for soluble solids in the maceration water. Because BRS Primavera grains had a narrower shape, they absorbed the water faster and consequently presented a greater amount of physical defects, although the losses to the water were smaller than BRS Sertaneja.
Databáze:	OpenAIRE
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