Technological, physicochemical and sensory changes of upland rice in soaking step of the parboiling process.
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/995738 |
Resumo: | 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. |
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Technological, physicochemical and sensory changes of upland rice in soaking step of the parboiling process.ArrozOryza sativaCocçãoComposição de alimentoPolimentoThe 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.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.FONSECA, F. A.SOARES JÚNIOR, M. S.BASSINELLO, P. Z.EIFERT, E. da C.GARCIA, D. M.CALIARI, M.2014-09-24T11:11:11Z2014-09-24T11:11:11Z2014-09-2420142014-11-19T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleActa Scientiarum. Technology, Maringá, v. 36, n. 4, p. 753-760, Oct./Dec. 2014.1807-8664http://www.alice.cnptia.embrapa.br/alice/handle/doc/99573810.4025/actascitechnol.v36i4.18495enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2017-08-16T00:49:20Zoai:www.alice.cnptia.embrapa.br:doc/995738Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542017-08-16T00:49:20falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-16T00:49:20Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Technological, physicochemical and sensory changes of upland rice in soaking step of the parboiling process. |
title |
Technological, physicochemical and sensory changes of upland rice in soaking step of the parboiling process. |
spellingShingle |
Technological, physicochemical and sensory changes of upland rice in soaking step of the parboiling process. FONSECA, F. A. Arroz Oryza sativa Cocção Composição de alimento Polimento |
title_short |
Technological, physicochemical and sensory changes of upland rice in soaking step of the parboiling process. |
title_full |
Technological, physicochemical and sensory changes of upland rice in soaking step of the parboiling process. |
title_fullStr |
Technological, physicochemical and sensory changes of upland rice in soaking step of the parboiling process. |
title_full_unstemmed |
Technological, physicochemical and sensory changes of upland rice in soaking step of the parboiling process. |
title_sort |
Technological, physicochemical and sensory changes of upland rice in soaking step of the parboiling process. |
author |
FONSECA, F. A. |
author_facet |
FONSECA, F. A. SOARES JÚNIOR, M. S. BASSINELLO, P. Z. EIFERT, E. da C. GARCIA, D. M. CALIARI, M. |
author_role |
author |
author2 |
SOARES JÚNIOR, M. S. BASSINELLO, P. Z. EIFERT, E. da C. GARCIA, D. M. CALIARI, M. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
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. |
dc.contributor.author.fl_str_mv |
FONSECA, F. A. SOARES JÚNIOR, M. S. BASSINELLO, P. Z. EIFERT, E. da C. GARCIA, D. M. CALIARI, M. |
dc.subject.por.fl_str_mv |
Arroz Oryza sativa Cocção Composição de alimento Polimento |
topic |
Arroz Oryza sativa Cocção Composição de alimento Polimento |
description |
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. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-09-24T11:11:11Z 2014-09-24T11:11:11Z 2014-09-24 2014 2014-11-19T11:11:11Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Acta Scientiarum. Technology, Maringá, v. 36, n. 4, p. 753-760, Oct./Dec. 2014. 1807-8664 http://www.alice.cnptia.embrapa.br/alice/handle/doc/995738 10.4025/actascitechnol.v36i4.18495 |
identifier_str_mv |
Acta Scientiarum. Technology, Maringá, v. 36, n. 4, p. 753-760, Oct./Dec. 2014. 1807-8664 10.4025/actascitechnol.v36i4.18495 |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/995738 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503394577088512 |