Sensory, physical and chemical characteristics, and acceptance of lowland or upland rice

Detalhes bibliográficos
Autor(a) principal: Pagnan, Melissa Ferrari
Data de Publicação: 2015
Outros Autores: Bassinello, Priscila Zaczuk, Prudencio, Sandra Helena
Tipo de documento: Artigo
Idioma: por
Título da fonte: Pesquisa Agropecuária Brasileira (Online)
Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/21326
Resumo: The objective of this work was to evaluate the chemical, physical, and sensory properties of three polished rice genotypes of irrigated and five of upland cropping systems. The proximate composition, starch, amylose, gelatinization temperature (GT), water absorption during cooking, color, instrumental texture, sensory profile, and acceptance of attributes were determined. The proximate composition and starch content varied among genotypes. 'Mochi' rice and the lineage N2583 were classified as waxy; 'Douradão' showed very low amylose, and the other genotypes showed intermediate amylose. 'Irga 417', 'Mochi' rice, and AB101002 showed a low GT; 'Douradão', a high GT; and the others, an intermediate GT. Raw 'Mochi' rice and the lineage N2583 showed the highest L* values; however, after cooking, these values reduced and were identical for all genotypes. 'Arroz‑da‑terra' had the highest a* value, and 'BRS Primavera' and N2583, the highest b*; after cooking, there was a reduction of these values. In sensory analysis, 'AN Cambará' stood out by dark spots and long format; AB101002, 'Irga 417' and 'BRS Primavera', by firmness, white color, and loose grains, which had good acceptance; and 'Mochi' rice, by its stickness, softness and brightness, was the less appreciated. The rice sensory attributes are most associated with chemical characteristics, intrinsic to the genotype, than with the grain attribution to upland or irrigated cropping system.
id EMBRAPA-4_169fddcad9c5845d8843d87700913aba
oai_identifier_str oai:ojs.seer.sct.embrapa.br:article/21326
network_acronym_str EMBRAPA-4
network_name_str Pesquisa Agropecuária Brasileira (Online)
repository_id_str
spelling Sensory, physical and chemical characteristics, and acceptance of lowland or upland riceCaracterísticas sensoriais, físicas e químicas e aceitação de arroz irrigado ou de terras altasOryza sativa; amylose; quantitative and descriptive analysis; gelatinization temperature; textureOryza sativa; amilose; análise descritiva quantitativa; temperatura de gelatinização; texturaThe objective of this work was to evaluate the chemical, physical, and sensory properties of three polished rice genotypes of irrigated and five of upland cropping systems. The proximate composition, starch, amylose, gelatinization temperature (GT), water absorption during cooking, color, instrumental texture, sensory profile, and acceptance of attributes were determined. The proximate composition and starch content varied among genotypes. 'Mochi' rice and the lineage N2583 were classified as waxy; 'Douradão' showed very low amylose, and the other genotypes showed intermediate amylose. 'Irga 417', 'Mochi' rice, and AB101002 showed a low GT; 'Douradão', a high GT; and the others, an intermediate GT. Raw 'Mochi' rice and the lineage N2583 showed the highest L* values; however, after cooking, these values reduced and were identical for all genotypes. 'Arroz‑da‑terra' had the highest a* value, and 'BRS Primavera' and N2583, the highest b*; after cooking, there was a reduction of these values. In sensory analysis, 'AN Cambará' stood out by dark spots and long format; AB101002, 'Irga 417' and 'BRS Primavera', by firmness, white color, and loose grains, which had good acceptance; and 'Mochi' rice, by its stickness, softness and brightness, was the less appreciated. The rice sensory attributes are most associated with chemical characteristics, intrinsic to the genotype, than with the grain attribution to upland or irrigated cropping system.O objetivo deste trabalho foi caracterizar química, física e sensorialmente três genótipos de arroz polido de cultivo irrigado e cinco de terras altas. Determinaram-se: a composição centesimal, o amido, a amilose, a temperatura de gelatinização (Tg), a absorção de água ao cozimento, a cor, a textura instrumental, o perfil sensorial e a aceitação de atributos. A composição centesimal e o teor de amido variaram entre os genótipos. O 'Moti' e a linhagem N2583 foram classificados como cerosos, 'Douradão' apresentou amilose muito baixa, e os demais genótipos, amilose baixa. 'Irga 417', 'Moti' e AB101002 apresentaram Tg baixa; 'Douradão', alta; e os demais, intermediária. O 'Moti' e a linhagem N2583 crus apresentaram os maiores valores de L*; no entanto, após o cozimento, esses valores diminuíram e foram idênticos em todos os genótipos. 'Arroz‑da‑terra' apresentou maior a*, 'BRS Primavera' e N2583 apresentaram maior b*; e após o cozimento, houve redução desses valores. Na análise sensorial, destacaram-se 'AN Cambará', por pontos escuros e formato alongado; AB101002, 'Irga 417' e 'BRS Primavera', pela firmeza, cor branca e grãos soltos, que foram bem aceitos; e o 'Moti', por ser pegajoso, macio e com brilho, foi o menos aceito. Os atributos sensoriais do arroz são mais associados a características químicas, intrínsecas ao genótipo, do que à atribuição de plantio a terras altas ou irrigadas.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (Capes)Pagnan, Melissa FerrariBassinello, Priscila ZaczukPrudencio, Sandra Helena2015-11-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/21326Pesquisa Agropecuaria Brasileira; v.50, n.10, out. 2015; 979-988Pesquisa Agropecuária Brasileira; v.50, n.10, out. 2015; 979-9881678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/21326/13093https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/21326/13456Direitos autorais 2015 Pesquisa Agropecuária Brasileirainfo:eu-repo/semantics/openAccess2015-11-10T13:15:51Zoai:ojs.seer.sct.embrapa.br:article/21326Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2015-11-10T13:15:51Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Sensory, physical and chemical characteristics, and acceptance of lowland or upland rice
Características sensoriais, físicas e químicas e aceitação de arroz irrigado ou de terras altas
title Sensory, physical and chemical characteristics, and acceptance of lowland or upland rice
spellingShingle Sensory, physical and chemical characteristics, and acceptance of lowland or upland rice
Pagnan, Melissa Ferrari
Oryza sativa; amylose; quantitative and descriptive analysis; gelatinization temperature; texture
Oryza sativa; amilose; análise descritiva quantitativa; temperatura de gelatinização; textura
title_short Sensory, physical and chemical characteristics, and acceptance of lowland or upland rice
title_full Sensory, physical and chemical characteristics, and acceptance of lowland or upland rice
title_fullStr Sensory, physical and chemical characteristics, and acceptance of lowland or upland rice
title_full_unstemmed Sensory, physical and chemical characteristics, and acceptance of lowland or upland rice
title_sort Sensory, physical and chemical characteristics, and acceptance of lowland or upland rice
author Pagnan, Melissa Ferrari
author_facet Pagnan, Melissa Ferrari
Bassinello, Priscila Zaczuk
Prudencio, Sandra Helena
author_role author
author2 Bassinello, Priscila Zaczuk
Prudencio, Sandra Helena
author2_role author
author
dc.contributor.none.fl_str_mv
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Capes)
dc.contributor.author.fl_str_mv Pagnan, Melissa Ferrari
Bassinello, Priscila Zaczuk
Prudencio, Sandra Helena
dc.subject.por.fl_str_mv Oryza sativa; amylose; quantitative and descriptive analysis; gelatinization temperature; texture
Oryza sativa; amilose; análise descritiva quantitativa; temperatura de gelatinização; textura
topic Oryza sativa; amylose; quantitative and descriptive analysis; gelatinization temperature; texture
Oryza sativa; amilose; análise descritiva quantitativa; temperatura de gelatinização; textura
description The objective of this work was to evaluate the chemical, physical, and sensory properties of three polished rice genotypes of irrigated and five of upland cropping systems. The proximate composition, starch, amylose, gelatinization temperature (GT), water absorption during cooking, color, instrumental texture, sensory profile, and acceptance of attributes were determined. The proximate composition and starch content varied among genotypes. 'Mochi' rice and the lineage N2583 were classified as waxy; 'Douradão' showed very low amylose, and the other genotypes showed intermediate amylose. 'Irga 417', 'Mochi' rice, and AB101002 showed a low GT; 'Douradão', a high GT; and the others, an intermediate GT. Raw 'Mochi' rice and the lineage N2583 showed the highest L* values; however, after cooking, these values reduced and were identical for all genotypes. 'Arroz‑da‑terra' had the highest a* value, and 'BRS Primavera' and N2583, the highest b*; after cooking, there was a reduction of these values. In sensory analysis, 'AN Cambará' stood out by dark spots and long format; AB101002, 'Irga 417' and 'BRS Primavera', by firmness, white color, and loose grains, which had good acceptance; and 'Mochi' rice, by its stickness, softness and brightness, was the less appreciated. The rice sensory attributes are most associated with chemical characteristics, intrinsic to the genotype, than with the grain attribution to upland or irrigated cropping system.
publishDate 2015
dc.date.none.fl_str_mv 2015-11-06
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/21326
url https://seer.sct.embrapa.br/index.php/pab/article/view/21326
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/21326/13093
https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/21326/13456
dc.rights.driver.fl_str_mv Direitos autorais 2015 Pesquisa Agropecuária Brasileira
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2015 Pesquisa Agropecuária Brasileira
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
dc.source.none.fl_str_mv Pesquisa Agropecuaria Brasileira; v.50, n.10, out. 2015; 979-988
Pesquisa Agropecuária Brasileira; v.50, n.10, out. 2015; 979-988
1678-3921
0100-104x
reponame:Pesquisa Agropecuária Brasileira (Online)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Pesquisa Agropecuária Brasileira (Online)
collection Pesquisa Agropecuária Brasileira (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv pab@sct.embrapa.br || sct.pab@embrapa.br
_version_ 1793416703093243904

Registros relacionados