Technological, physicochemical and sensory changes of upland rice in soaking step of the parboiling process
| Autor: | Priscila Z. Bassinello, Diva Mendonça Garcia, Manoel Soares Soares Júnior, Márcio Caliari, Eduardo da Costa Eifert, Flávia Araújo da Fonseca |
|---|---|
| Přispěvatelé: | FLAVIA ARAUJO FONSECA, SERVIÇO NACIONAL DE APRENDIZAGEM INDUSTRIAL, Goiânia-GO, MANOEL SOARES SOARES JUNIOR, UFG, PRISCILA ZACZUK BASSINELLO, CNPAF, EDUARDO DA COSTA EIFERT, CNPAF, DIVA MENDONÇA GARCIA, INSTITUTO FEDERAL GOIANO, Morrinhos-GO, MARCIO CALIARI, UFG. |
| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: |
General Computer Science
General Mathematics General Physics and Astronomy Oryza sativa Upland rice cooking quality head yield acceptability milling degree Oryza sativa L Food science Cultivar Parboiling lcsh:Science (General) Cocção Chemistry General Engineering Ciência e Tecnologia de Alimentos General Chemistry Composição de alimento proximate composition Agronomy lcsh:TA1-2040 Arroz General Earth and Planetary Sciences Polimento lcsh:Engineering (General). Civil engineering (General) lcsh:Q1-390 |
| Zdroj: | Acta Scientiarum. Technology; Vol 36 No 4 (2014); 753-760 Acta Scientiarum. Technology; v. 36 n. 4 (2014); 753-760 Acta scientiarum. Technology Universidade Estadual de Maringá (UEM) instacron:UEM Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice) Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA Acta Scientiarum: Technology, Vol 36, Iss 4, Pp 753-760 (2014) |
| ISSN: | 1806-2563 1807-8664 |
| Popis: | The aim of this study was to evaluate the effect of combinations of soaking temperature and time during the parboiling on the technological, physicochemical and sensory quality of two upland rice cultivars. The milling degree for BRS Primavera and BRS Sertaneja cultivars ranged from 7.11 to 8.89 g100 g-1 and 7.62 to 8.91 g 100 g-1and the head yield from 63.77 to 69.26 g 100 g-1 and from 73.22 to 75.40 g 100 g-1, respectively. The ash content for parboiled BRS Sertaneja increased up to 68%; regarding protein, the content increased up to 10% and for lipids, the values increased up to 86%, approximately, after processing. The higher the soaking temperature, the lower the milling degree and head yield. The parboiled rice BRS Primavera achieved higher contents of ash and lipid in relation to non-parboiled milled rice, while the BRS Sertaneja obtained higher ash, protein, lipid, and crude fiber contents. Parboiled rice samples had higher yield and cooking time than milled rice samples. The condition of soaking at 65°C for 60 min. and 60oC for 112 min. was sufficient for the acceptance of all sensory attributes evaluated in BRS Primavera, and 65oC for 420 min. in BRS Sertaneja. The aim of this study was to evaluate the effect of combinations of soaking temperature and time during the parboiling on the technological, physicochemical and sensory quality of two upland rice cultivars. The milling degree for BRS Primavera and BRS Sertaneja cultivars ranged from 7.11 to 8.89 g 100 g-1 and 7.62 to 8.91 g 100 g-1and the head yield from 63.77 to 69.26 g 100 g-1 and from 73.22 to 75.40 g 100 g-1, respectively. The ash content for parboiled BRS Sertaneja increased up to 68%; regarding protein, the content increased up to 10% and for lipids, the values increased up to 86%, approximately, after processing. The higher the soaking temperature, the lower the milling degree and head yield. The parboiled rice BRS Primavera achieved higher contents of ash and lipid in relation to non-parboiled milled rice, while the BRS Sertaneja obtained higher ash, protein, lipid, and crude fiber contents. Parboiled rice samples had higher yield and cooking time than milled rice samples. The condition of soaking at 65°C for 60 min. and 60oC for 112 min. was sufficient for the acceptance of all sensory attributes evaluated in BRS Primavera, and 65oC for 420 min. in BRS Sertaneja. |
| Databáze: | OpenAIRE |
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