Condições de encharcamento sobre a qualidade de arroz parboililzado cultivado em terras altas
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFG |
Texto Completo: | http://repositorio.bc.ufg.br/tede/handle/tde/2861 |
Resumo: | The technique of parboiling represents more than 20% of the total rice industrialized in Brazil, and that this portion is increasing need for improvements in it processing. The parboiled rice is nutritional and economic advantages, and various changes that this process causes the grain are linked to the techniques employed. Inefficiencies and inexperience in the actions not only negate the advantages described, such as reducing the nutritional value of cereal. Therefore, it is necessary to adjust the operational parameters to the characteristics of raw material, in order to obtain success in the process, because the isotherms of hydration depends on several factors and different for each cultivar and each bit pattern. This study aimed to establish whether there is the influence of the variable soaking (temperature and immersion time) on the quality technology (absorption rate of water content, dry solids and pH of the water immersion of soaking; index opening shell of the grains, degree of polishing, the income benefit, whole grain, defect analysis, color and test firing), chemical moisture, ash, crude proteins, crude fiber, lipids, carbohydrates, minerals and amylose content) and sensory cultivars upland rice cultivars BRS Primavera and BRS Sertaneja. For each cultivar was used a central composite rotational design (DCCR), which includes a factor of 22 over three replications at the central point and axial 4, totaling 11 treatments. As the temperature increased (mainly at the gelatinization temperature) and immersion time increased: the rate of water absorption, the rate of opening of the shell of the grains, the degree of polishing, the income benefit, income integer, the incidence of damaged grains, bananas and whole grains and translucent became easier to visualize the stained grains and chopped, the values of L *, b *, a * and ∆E *. The parboiled rice cv. BRS Primavera showed higher ash content, however the phosphorus, manganese, potassium and zinc did not change and the magnesium, calcium and copper reduced compared to white rice. For cv. BRS Folk parboiled rice had a higher content of ash, protein, fat and fiber, but the amount of manganese, potassium and zinc did not change compared to white rice. The levels of magnesium, calcium and copper reduced and phosphorus increased. The samples had grains loose and soft, higher yield and cooking time that the samples of white rice. Global acceptance of parboiled cooked values were constant between the two cultivars, ranging in scale adopted between indifferent and like moderately. |
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Soares Júnior, Manoel Soareshttp://lattes.cnpq.br/0920319108540253http://lattes.cnpq.br/3989688579893163Fonseca, Flávia Araújo da2014-07-30T15:29:46Z2009-11-16Fonseca, Flávia Araújo da.Condições de encharcamento sobre a qualidade de arroz parbolilzado cultivado em terras altas - 2009 - [quantidade de folhas. Dissertação - Programa de Pós-graduação em Ciência e Tecnologia de Alimentos - Universidade Federal de Goiás - 16.11.2009.http://repositorio.bc.ufg.br/tede/handle/tde/2861The technique of parboiling represents more than 20% of the total rice industrialized in Brazil, and that this portion is increasing need for improvements in it processing. The parboiled rice is nutritional and economic advantages, and various changes that this process causes the grain are linked to the techniques employed. Inefficiencies and inexperience in the actions not only negate the advantages described, such as reducing the nutritional value of cereal. Therefore, it is necessary to adjust the operational parameters to the characteristics of raw material, in order to obtain success in the process, because the isotherms of hydration depends on several factors and different for each cultivar and each bit pattern. This study aimed to establish whether there is the influence of the variable soaking (temperature and immersion time) on the quality technology (absorption rate of water content, dry solids and pH of the water immersion of soaking; index opening shell of the grains, degree of polishing, the income benefit, whole grain, defect analysis, color and test firing), chemical moisture, ash, crude proteins, crude fiber, lipids, carbohydrates, minerals and amylose content) and sensory cultivars upland rice cultivars BRS Primavera and BRS Sertaneja. For each cultivar was used a central composite rotational design (DCCR), which includes a factor of 22 over three replications at the central point and axial 4, totaling 11 treatments. As the temperature increased (mainly at the gelatinization temperature) and immersion time increased: the rate of water absorption, the rate of opening of the shell of the grains, the degree of polishing, the income benefit, income integer, the incidence of damaged grains, bananas and whole grains and translucent became easier to visualize the stained grains and chopped, the values of L *, b *, a * and ∆E *. The parboiled rice cv. BRS Primavera showed higher ash content, however the phosphorus, manganese, potassium and zinc did not change and the magnesium, calcium and copper reduced compared to white rice. For cv. BRS Folk parboiled rice had a higher content of ash, protein, fat and fiber, but the amount of manganese, potassium and zinc did not change compared to white rice. The levels of magnesium, calcium and copper reduced and phosphorus increased. The samples had grains loose and soft, higher yield and cooking time that the samples of white rice. Global acceptance of parboiled cooked values were constant between the two cultivars, ranging in scale adopted between indifferent and like moderately.A técnica da parboilização representa mais de 20% do total do arroz industrializado no Brasil, e para que esta parcela aumente há necessidade de aperfeiçoamentos no seu processamento. O arroz parboilizado tem vantagens econômicas e nutricionais, e diversas modificações que este processo provoca no grão estão vinculadas às técnicas empregadas. Ineficiências e inexperiências nas ações não só podem anular as vantagens descritas, como reduzir o valor alimentício do cereal. Portanto, é necessário ajustar os parâmetros operacionais às características da matéria prima, para que se obtenha êxito no processo, pois as isotermas de hidratação dependem de vários fatores, sendo diferentes para cada cultivar e cada combinação binária. Este trabalho objetivou verificar se existe a influência das variáveis de encharcamento (temperatura e tempo de imersão) sobre as características de qualidade tecnológica (índice de absorção de água; teor de sólidos totais secos e pH na água de imersão do encharcamento; índice de abertura da casca dos grãos; grau de polimento, renda do benefício, rendimento de inteiros; análise de defeitos, cor e teste de cocção), química (umidade, cinzas, proteína bruta, fibra bruta, extrato etéreo, carboidratos, minerais e o teor de amilose) e sensorial das cultivares de terras altas BRS Primavera e BRS Sertaneja. Para cada cultivar foi empregado um Delineamento Composto Central Rotacional (DCCR), que inclui um fatorial de 22 mais três repetições no ponto central e 4 axiais, totalizando 11 tratamentos. À medida que aumentou a temperatura (principalmente na faixa de temperatura de gelatinização) e o tempo de imersão, aumentaram: o índice de absorção de água, o índice de abertura da casca dos grãos, o grau de polimento, a renda do benefício, o rendimento de inteiros; a incidência de grãos danificados, grãos bananas e grãos translúcidos e tornou-se mais fácil a visualização dos grãos manchados e picados; os valores de L*, b*, a* e ∆E*. O arroz parboilizado da cv. BRS Primavera apresentou maior conteúdo de cinzas, porém os teores de fósforo, manganês, potássio e zinco não alteraram e os de magnésio, cálcio e cobre reduziram em relação ao arroz branco. Para a cv. BRS Sertaneja o arroz parboilizado apresentou maior conteúdo de cinzas, proteínas, lipídios e fibra bruta, porém a quantidade de manganês, potássio e zinco não alteraram em relação ao arroz branco. Os teores de magnésio, cálcio e cobre reduziram e os de fósforo aumentaram. As amostras apresentaram grãos soltos e macios, maior rendimento e tempo de cocção que as amostras de arroz branco. A aceitação global do parboilizado cozido apresentou valores homogêneos entre as duas cultivares, variando na escala adotada, entre indiferente e gostei moderadamente.Submitted by Carla Ferreira (carlaferreira66@gmail.com) on 2014-07-30T15:29:46Z No. of bitstreams: 2 license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) DISSERTAcaO - Flavia Araujo da Fonseca (1).pdf: 4708214 bytes, checksum: b5ca7b2d93403cf243f69a959f3e4ecd (MD5)Made available in DSpace on 2014-07-30T15:29:46Z (GMT). No. of bitstreams: 2 license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) DISSERTAcaO - Flavia Araujo da Fonseca (1).pdf: 4708214 bytes, checksum: b5ca7b2d93403cf243f69a959f3e4ecd (MD5) Previous issue date: 2009-11-16CAPESapplication/pdfhttp://repositorio.bc.ufg.br/tede/retrieve/5801/DISSERTAcaO%20-%20Flavia%20Araujo%20da%20Fonseca%20%281%29.pdf.jpgporUniversidade Federal de GoiásPrograma de Pós-graduação em Ciência e Tecnologia de AlimentosUFGBrasilEscola de Agronomia e Engenharia de Alimentos - EAEAADU-KWARTENG, E.; ELLIS, W. O.; ODURO, I.; MANFUL, J. T. Rice grain quality: a comparison of local varieties with new varieties under study in Ghana. Food Control, London, v. 14, n. 7, p. 507-514, 2003. ALENCAR, M. L. C. B.; ALVARENGA, M. G. Farelo de arroz (I): composição química e seu potencial como alimento. Arquivos de Biologia e Tecnologia, Belo Horizonte, v. 34, n. 1, p. 95-108, 1991. ALI, N.; PANDYA, A. C. Basic concept of parboiling of paddy. Journal of Agricultural Engineering Research, London, v. 19, n. 2, p. 111–115, 1974. ALI, S. Z.; BHATTACHARYA, K. R. Starch retrogradation and starch damage in parboiled rice and flaked rice. Starch/Stärke, Weinheim, v. 28, n. 2, p. 233-240, 1976. AMATO, G. W.; BITTENCOURT, D. M.; GUINDANI, A. C. Parboilização do arroz: parâmetros de encharcamento. Porto Alegre: CIENTEC, 1989. 41p. (Boletim Técnico, 17).http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessOryza sativa LParboilizaçãoEncharcamentoTerras altasOryza sativa L.ParboilingUplandSoakingENGENHARIAS::ENGENHARIA QUIMICA::TECNOLOGIA QUIMICA::ALIMENTOSCondições de encharcamento sobre a qualidade de arroz parboililzado cultivado em terras altasConditions of soaking on the quality of parboiled rice cultivated in the uplandinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisreponame:Repositório Institucional da UFGinstname:Universidade Federal de Goiás (UFG)instacron:UFGLICENSElicense.txtlicense.txttext/plain; charset=utf-82142http://repositorio.bc.ufg.br/tede/bitstreams/16873c02-f1fb-4a95-9828-fd2b2f71b4e1/download232e528055260031f4e2af4136033daaMD51CC-LICENSElicense_urllicense_urltext/plain; charset=utf-849http://repositorio.bc.ufg.br/tede/bitstreams/3829c120-8bd4-4bf8-a934-0f749748d292/download4afdbb8c545fd630ea7db775da747b2fMD52license_textlicense_texttext/html; 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dc.title.por.fl_str_mv |
Condições de encharcamento sobre a qualidade de arroz parboililzado cultivado em terras altas |
dc.title.alternative.eng.fl_str_mv |
Conditions of soaking on the quality of parboiled rice cultivated in the upland |
title |
Condições de encharcamento sobre a qualidade de arroz parboililzado cultivado em terras altas |
spellingShingle |
Condições de encharcamento sobre a qualidade de arroz parboililzado cultivado em terras altas Fonseca, Flávia Araújo da Oryza sativa L Parboilização Encharcamento Terras altas Oryza sativa L. Parboiling Upland Soaking ENGENHARIAS::ENGENHARIA QUIMICA::TECNOLOGIA QUIMICA::ALIMENTOS |
title_short |
Condições de encharcamento sobre a qualidade de arroz parboililzado cultivado em terras altas |
title_full |
Condições de encharcamento sobre a qualidade de arroz parboililzado cultivado em terras altas |
title_fullStr |
Condições de encharcamento sobre a qualidade de arroz parboililzado cultivado em terras altas |
title_full_unstemmed |
Condições de encharcamento sobre a qualidade de arroz parboililzado cultivado em terras altas |
title_sort |
Condições de encharcamento sobre a qualidade de arroz parboililzado cultivado em terras altas |
author |
Fonseca, Flávia Araújo da |
author_facet |
Fonseca, Flávia Araújo da |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Soares Júnior, Manoel Soares |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/0920319108540253 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/3989688579893163 |
dc.contributor.author.fl_str_mv |
Fonseca, Flávia Araújo da |
contributor_str_mv |
Soares Júnior, Manoel Soares |
dc.subject.por.fl_str_mv |
Oryza sativa L Parboilização Encharcamento Terras altas |
topic |
Oryza sativa L Parboilização Encharcamento Terras altas Oryza sativa L. Parboiling Upland Soaking ENGENHARIAS::ENGENHARIA QUIMICA::TECNOLOGIA QUIMICA::ALIMENTOS |
dc.subject.eng.fl_str_mv |
Oryza sativa L. Parboiling Upland Soaking |
dc.subject.cnpq.fl_str_mv |
ENGENHARIAS::ENGENHARIA QUIMICA::TECNOLOGIA QUIMICA::ALIMENTOS |
description |
The technique of parboiling represents more than 20% of the total rice industrialized in Brazil, and that this portion is increasing need for improvements in it processing. The parboiled rice is nutritional and economic advantages, and various changes that this process causes the grain are linked to the techniques employed. Inefficiencies and inexperience in the actions not only negate the advantages described, such as reducing the nutritional value of cereal. Therefore, it is necessary to adjust the operational parameters to the characteristics of raw material, in order to obtain success in the process, because the isotherms of hydration depends on several factors and different for each cultivar and each bit pattern. This study aimed to establish whether there is the influence of the variable soaking (temperature and immersion time) on the quality technology (absorption rate of water content, dry solids and pH of the water immersion of soaking; index opening shell of the grains, degree of polishing, the income benefit, whole grain, defect analysis, color and test firing), chemical moisture, ash, crude proteins, crude fiber, lipids, carbohydrates, minerals and amylose content) and sensory cultivars upland rice cultivars BRS Primavera and BRS Sertaneja. For each cultivar was used a central composite rotational design (DCCR), which includes a factor of 22 over three replications at the central point and axial 4, totaling 11 treatments. As the temperature increased (mainly at the gelatinization temperature) and immersion time increased: the rate of water absorption, the rate of opening of the shell of the grains, the degree of polishing, the income benefit, income integer, the incidence of damaged grains, bananas and whole grains and translucent became easier to visualize the stained grains and chopped, the values of L *, b *, a * and ∆E *. The parboiled rice cv. BRS Primavera showed higher ash content, however the phosphorus, manganese, potassium and zinc did not change and the magnesium, calcium and copper reduced compared to white rice. For cv. BRS Folk parboiled rice had a higher content of ash, protein, fat and fiber, but the amount of manganese, potassium and zinc did not change compared to white rice. The levels of magnesium, calcium and copper reduced and phosphorus increased. The samples had grains loose and soft, higher yield and cooking time that the samples of white rice. Global acceptance of parboiled cooked values were constant between the two cultivars, ranging in scale adopted between indifferent and like moderately. |
publishDate |
2009 |
dc.date.issued.fl_str_mv |
2009-11-16 |
dc.date.accessioned.fl_str_mv |
2014-07-30T15:29:46Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
Fonseca, Flávia Araújo da.Condições de encharcamento sobre a qualidade de arroz parbolilzado cultivado em terras altas - 2009 - [quantidade de folhas. Dissertação - Programa de Pós-graduação em Ciência e Tecnologia de Alimentos - Universidade Federal de Goiás - 16.11.2009. |
dc.identifier.uri.fl_str_mv |
http://repositorio.bc.ufg.br/tede/handle/tde/2861 |
identifier_str_mv |
Fonseca, Flávia Araújo da.Condições de encharcamento sobre a qualidade de arroz parbolilzado cultivado em terras altas - 2009 - [quantidade de folhas. Dissertação - Programa de Pós-graduação em Ciência e Tecnologia de Alimentos - Universidade Federal de Goiás - 16.11.2009. |
url |
http://repositorio.bc.ufg.br/tede/handle/tde/2861 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.references.por.fl_str_mv |
ADU-KWARTENG, E.; ELLIS, W. O.; ODURO, I.; MANFUL, J. T. Rice grain quality: a comparison of local varieties with new varieties under study in Ghana. Food Control, London, v. 14, n. 7, p. 507-514, 2003. ALENCAR, M. L. C. B.; ALVARENGA, M. G. Farelo de arroz (I): composição química e seu potencial como alimento. Arquivos de Biologia e Tecnologia, Belo Horizonte, v. 34, n. 1, p. 95-108, 1991. ALI, N.; PANDYA, A. C. Basic concept of parboiling of paddy. Journal of Agricultural Engineering Research, London, v. 19, n. 2, p. 111–115, 1974. ALI, S. Z.; BHATTACHARYA, K. R. Starch retrogradation and starch damage in parboiled rice and flaked rice. Starch/Stärke, Weinheim, v. 28, n. 2, p. 233-240, 1976. AMATO, G. W.; BITTENCOURT, D. M.; GUINDANI, A. C. Parboilização do arroz: parâmetros de encharcamento. Porto Alegre: CIENTEC, 1989. 41p. (Boletim Técnico, 17). |
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