Physico-chemical characteristics, cooking and texture of polished and brown rice of different varieties sold in Brazil
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/4556 |
Resumo: | The diversity of whole rice grains with black and red pericarp has been valued in Brazil due to its different characteristics of color, texture, and also due to the association with health benefits. This work aimed to evaluate the physicochemical, cooking, and textural characteristics of different samples of polished and whole rice grains from different varieties marketed in Brazil. A total of 28 samples were collected and divided into 6 groups: polished white rice, white polished parboiled rice, whole white rice, whole red rice, whole black rice, and whole wild rice. Moisture content, crude protein, ash, mineral content, hardness, and adhesiveness were analyzed. The cooking quality was evaluated through the determination of cooking time, swelling ratio, and volume expansion ratio. A strong correlation between the protein content and the hardness value of cooked grains was observed. The polished samples showed the lowest ash and mineral values and the shortest cooking time. A strong correlation was also observed for the volume expansion ratio and hardness of cooked samples. The data obtained contribute to a better understanding of the quality of the rice marketed in Brazil and demonstrate a large variation among samples in terms of physicochemical, cooking, and texture properties. |
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Physico-chemical characteristics, cooking and texture of polished and brown rice of different varieties sold in BrazilCaracterísticas fisicoquímicas, cocción y textura de arroz pulido y integral de diferentes variedades vendidas en BrasilCaracterísticas físico-químicas, cozimento e textura de arroz polido e integral de diferentes variedades comercializadas no BrasilOryza sativaZizania aquaticagranos de cerealesgranos integralesarroz silvestre.Oryza sativaZizania aquaticCereal grainsWhole grainWild rice.Oryza sativaZizania aquáticaGrãos de cereaisGrão integralArroz selvagem.The diversity of whole rice grains with black and red pericarp has been valued in Brazil due to its different characteristics of color, texture, and also due to the association with health benefits. This work aimed to evaluate the physicochemical, cooking, and textural characteristics of different samples of polished and whole rice grains from different varieties marketed in Brazil. A total of 28 samples were collected and divided into 6 groups: polished white rice, white polished parboiled rice, whole white rice, whole red rice, whole black rice, and whole wild rice. Moisture content, crude protein, ash, mineral content, hardness, and adhesiveness were analyzed. The cooking quality was evaluated through the determination of cooking time, swelling ratio, and volume expansion ratio. A strong correlation between the protein content and the hardness value of cooked grains was observed. The polished samples showed the lowest ash and mineral values and the shortest cooking time. A strong correlation was also observed for the volume expansion ratio and hardness of cooked samples. The data obtained contribute to a better understanding of the quality of the rice marketed in Brazil and demonstrate a large variation among samples in terms of physicochemical, cooking, and texture properties.La diversidad del arroz integral con pericarpio negro y rojo se ha valorado en Brasil debido a las diferentes características de color, textura y también por la asociación con los beneficios para la salud. El objetivo de este trabajo fue evaluar las características físico-químicas, de cocción y de textura de muestras de arroz pulido y integral de diferentes variedades vendidas en Brasil. Se realizó un muestreo exploratorio y aleatorizado, con el objetivo de adquirir el mayor número de marcas. Se recolectaron 28 muestras y se dividieron en 6 grupos: arroz blanco pulido, arroz blanco precocido, arroz integral blanco, arroz integral rojo, arroz integral negro y arroz integral silvestre. Se analizaron los contenidos de humedad, proteínas, cenizas, minerales, dureza y adhesividad. La calidad de cocción se evaluó determinando el tiempo de cocción, el índice de absorción de agua y el índice de expansión. Se observó una fuerte correlación entre el contenido de proteína y el valor de dureza de los granos cocidos. Las muestras de arroz pulido mostraron los valores más bajos de cenizas y minerales y el tiempo de cocción más corto. Se observó una fuerte correlación entre el índice de expansión y el valor de dureza de las muestras cocidas. Los resultados obtenidos contribuyen a una mejor comprensión de la calidad del arroz vendido en Brasil y demuestran una gran variación entre las muestras en términos de propiedades físico-químicas, cocción y textura.As diversidades de arroz integral de pericarpo preto e vermelho têm sido valorizadas no Brasil devido às diferentes características de cor, textura e também pela associação com benefícios à saúde. Esse trabalho teve como objetivo avaliar as características físico-químicas, de cozimento e textura de amostras de arroz polido e integral de diferentes variedades comercializadas no Brasil. Foi realizada uma amostragem exploratória e aleatorizada, objetivando adquirir o maior número de marcas, sendo coletadas 28 amostras e divididas em 6 grupos: arroz branco polido, arroz branco parboilizado polido, arroz branco integral, arroz vermelho integral, arroz preto integral e arroz selvagem integral. Foram analisados os teores de umidade, proteína, cinzas, minerais, dureza e adesividade. A qualidade de cozimento foi avaliada através da determinação do tempo de cozimento, índice de absorção de água e índice de expansão. Foi observada uma forte correlação entre o teor de proteína e o valor de dureza dos grãos cozidos. As amostras de arroz polido apresentaram os menores valores de cinzas e minerais e menor tempo de cozimento. Foi observada uma forte correlação entre o índice de expansão e o valor de dureza das amostras cozidas. Os resultados obtidos contribuem para uma melhor compreensão da qualidade do arroz comercializado no Brasil e demonstram uma grande variação entre as amostras em termos de propriedades físico-químicas, cozimento e textura.Research, Society and Development2020-06-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/455610.33448/rsd-v9i7.4556Research, Society and Development; Vol. 9 No. 7; e901974556Research, Society and Development; Vol. 9 Núm. 7; e901974556Research, Society and Development; v. 9 n. 7; e9019745562525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/4556/4334Copyright (c) 2020 Clara Mariana Lima, Amanda Souza da Silva, Kerolaine Lijanda Anselmo, Géssica Regiane Silva, Maria Helena Araujo, Tatiana Aparecida Ribeiro dos Santos Benfica, Washington Azevêdo da Silva, Eleonice Moreira Santos, Felipe Machado Trombeteinfo:eu-repo/semantics/openAccessSilva, Amanda Souza daAnselmo, Kerolaine LijandaSilva, Géssica RegianeLima, Clara MarianaAraujo, Maria HelenaBenfica, Tatiana Aparecida Ribeiro dos SantosSilva, Washington Azevêdo daSantos, Eleonice MoreiraTrombete, Felipe Machado2020-08-20T18:05:03Zoai:ojs.pkp.sfu.ca:article/4556Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:28:22.522404Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Physico-chemical characteristics, cooking and texture of polished and brown rice of different varieties sold in Brazil Características fisicoquímicas, cocción y textura de arroz pulido y integral de diferentes variedades vendidas en Brasil Características físico-químicas, cozimento e textura de arroz polido e integral de diferentes variedades comercializadas no Brasil |
| title |
Physico-chemical characteristics, cooking and texture of polished and brown rice of different varieties sold in Brazil |
| spellingShingle |
Physico-chemical characteristics, cooking and texture of polished and brown rice of different varieties sold in Brazil Silva, Amanda Souza da Oryza sativa Zizania aquatica granos de cereales granos integrales arroz silvestre. Oryza sativa Zizania aquatic Cereal grains Whole grain Wild rice. Oryza sativa Zizania aquática Grãos de cereais Grão integral Arroz selvagem. |
| title_short |
Physico-chemical characteristics, cooking and texture of polished and brown rice of different varieties sold in Brazil |
| title_full |
Physico-chemical characteristics, cooking and texture of polished and brown rice of different varieties sold in Brazil |
| title_fullStr |
Physico-chemical characteristics, cooking and texture of polished and brown rice of different varieties sold in Brazil |
| title_full_unstemmed |
Physico-chemical characteristics, cooking and texture of polished and brown rice of different varieties sold in Brazil |
| title_sort |
Physico-chemical characteristics, cooking and texture of polished and brown rice of different varieties sold in Brazil |
| author |
Silva, Amanda Souza da |
| author_facet |
Silva, Amanda Souza da Anselmo, Kerolaine Lijanda Silva, Géssica Regiane Lima, Clara Mariana Araujo, Maria Helena Benfica, Tatiana Aparecida Ribeiro dos Santos Silva, Washington Azevêdo da Santos, Eleonice Moreira Trombete, Felipe Machado |
| author_role |
author |
| author2 |
Anselmo, Kerolaine Lijanda Silva, Géssica Regiane Lima, Clara Mariana Araujo, Maria Helena Benfica, Tatiana Aparecida Ribeiro dos Santos Silva, Washington Azevêdo da Santos, Eleonice Moreira Trombete, Felipe Machado |
| author2_role |
author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Silva, Amanda Souza da Anselmo, Kerolaine Lijanda Silva, Géssica Regiane Lima, Clara Mariana Araujo, Maria Helena Benfica, Tatiana Aparecida Ribeiro dos Santos Silva, Washington Azevêdo da Santos, Eleonice Moreira Trombete, Felipe Machado |
| dc.subject.por.fl_str_mv |
Oryza sativa Zizania aquatica granos de cereales granos integrales arroz silvestre. Oryza sativa Zizania aquatic Cereal grains Whole grain Wild rice. Oryza sativa Zizania aquática Grãos de cereais Grão integral Arroz selvagem. |
| topic |
Oryza sativa Zizania aquatica granos de cereales granos integrales arroz silvestre. Oryza sativa Zizania aquatic Cereal grains Whole grain Wild rice. Oryza sativa Zizania aquática Grãos de cereais Grão integral Arroz selvagem. |
| description |
The diversity of whole rice grains with black and red pericarp has been valued in Brazil due to its different characteristics of color, texture, and also due to the association with health benefits. This work aimed to evaluate the physicochemical, cooking, and textural characteristics of different samples of polished and whole rice grains from different varieties marketed in Brazil. A total of 28 samples were collected and divided into 6 groups: polished white rice, white polished parboiled rice, whole white rice, whole red rice, whole black rice, and whole wild rice. Moisture content, crude protein, ash, mineral content, hardness, and adhesiveness were analyzed. The cooking quality was evaluated through the determination of cooking time, swelling ratio, and volume expansion ratio. A strong correlation between the protein content and the hardness value of cooked grains was observed. The polished samples showed the lowest ash and mineral values and the shortest cooking time. A strong correlation was also observed for the volume expansion ratio and hardness of cooked samples. The data obtained contribute to a better understanding of the quality of the rice marketed in Brazil and demonstrate a large variation among samples in terms of physicochemical, cooking, and texture properties. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-06-16 |
| 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://rsdjournal.org/index.php/rsd/article/view/4556 10.33448/rsd-v9i7.4556 |
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https://rsdjournal.org/index.php/rsd/article/view/4556 |
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10.33448/rsd-v9i7.4556 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/4556/4334 |
| dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
| dc.publisher.none.fl_str_mv |
Research, Society and Development |
| publisher.none.fl_str_mv |
Research, Society and Development |
| dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 7; e901974556 Research, Society and Development; Vol. 9 Núm. 7; e901974556 Research, Society and Development; v. 9 n. 7; e901974556 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
| instname_str |
Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052650517168128 |