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 | Acesso ao texto completo restrito à biblioteca da Embrapa Arroz e Feijão. Para informações adicionais entre em contato com cnpaf.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
28/05/2021 |
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Data da última atualização: |
04/10/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
TEIXEIRA, O. R.; BATISTA, C. de S.; COLUSSI, R.; MARTINO, H. S. D.; VANIER, N. L.; BASSINELLO, P. Z. |
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Afiliação: |
OLIVIA REIS TEIXEIRA, UNIVERSIDADE FEDERAL DE GOIÁS; CRISTIAN DE SOUZA BATISTA, UNIVERSIDADE FEDERAL DE PELOTAS; ROSANA COLUSSI, UNIVERSIDADE FEDERAL DE PELOTAS; HÉRCIA STAMPINI DUARTE MARTINO, UNIVERSIDADE FEDERAL DE VIÇOSA; NATHAN LEVIEN VANIER, UNIVERSIDADE FEDERAL DE PELOTAS; PRISCILA ZACZUK BASSINELLO, CNPAF. |
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Título: |
Impact of physicochemical properties on the digestibility of Brazilian whole and polished rice genotypes. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Cereal Chemistry, v. 98, n. 5, p. 1066-1080, Sept./Oct. 2021. |
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ISSN: |
1943-3638 |
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DOI: |
https://doi.org/10.1002/cche.10455 |
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Idioma: |
Inglês |
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Conteúdo: |
Background and Objetives: Some factors related to rice processing, composition, and grain microstructure may interfere on starch digestibility. The objective of this work was to evaluate the impact of physicochemical properties and rice processing on the starch digestibility of genotypes produced in Brazil. Five traditional white rice genotypes, one black rice, and one red rice genotype were studied. The traditional white rice genotypes were evaluated as brown rice as well as in the polished rice form, while both black and red rice were evaluated in the unpolished form. Findings: The digestibility ranged from 41.40% to 99.81%, being positively correlated with starch content and peak viscosity and negatively correlated with pasting temperature. The unpolished rice group exhibited lower digestibility value than the polished rice group as a result of the presence of bran. Low amylose cultivars had higher starch hydrolysis percentage. Conclusions: The type of processing influenced the starch digestibility profile, in which the presence of bran and pigments in whole rice reduce starch hydrolysis percentage. The extent of gelatinization of the starch, identified through the peak viscosity and the pasting temperature of RVA, also had a direct influence on digestibility. Significance and novelty: For the first time, different types and processing of Brazilian rice genotypes have been studied about the starch viscosity and digestibility profiles and related to other quality traits, what can drive consumption of a greater diversity of rice according to different market demands and energy needs. MenosBackground and Objetives: Some factors related to rice processing, composition, and grain microstructure may interfere on starch digestibility. The objective of this work was to evaluate the impact of physicochemical properties and rice processing on the starch digestibility of genotypes produced in Brazil. Five traditional white rice genotypes, one black rice, and one red rice genotype were studied. The traditional white rice genotypes were evaluated as brown rice as well as in the polished rice form, while both black and red rice were evaluated in the unpolished form. Findings: The digestibility ranged from 41.40% to 99.81%, being positively correlated with starch content and peak viscosity and negatively correlated with pasting temperature. The unpolished rice group exhibited lower digestibility value than the polished rice group as a result of the presence of bran. Low amylose cultivars had higher starch hydrolysis percentage. Conclusions: The type of processing influenced the starch digestibility profile, in which the presence of bran and pigments in whole rice reduce starch hydrolysis percentage. The extent of gelatinization of the starch, identified through the peak viscosity and the pasting temperature of RVA, also had a direct influence on digestibility. Significance and novelty: For the first time, different types and processing of Brazilian rice genotypes have been studied about the starch viscosity and digestibility profiles and related to other quality traits, w... Mostrar Tudo |
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Palavras-Chave: |
Pigmented rice; Starch hydrolysis. |
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Thesagro: |
Amilose; Arroz; Genótipo; Oryza Sativa; Pigmentação; Propriedade Físico-Química; Proteína Hidrolisada. |
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Thesaurus Nal: |
Amylopectin; Amylose; Hydrolysis; Pasting properties; Rice. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02682naa a2200373 a 4500
001 2132084
005 2022-10-04
008 2021 bl uuuu u00u1 u #d
022 $a1943-3638
024 7 $ahttps://doi.org/10.1002/cche.10455$2DOI
100 1 $aTEIXEIRA, O. R.
245 $aImpact of physicochemical properties on the digestibility of Brazilian whole and polished rice genotypes.$h[electronic resource]
260 $c2021
520 $aBackground and Objetives: Some factors related to rice processing, composition, and grain microstructure may interfere on starch digestibility. The objective of this work was to evaluate the impact of physicochemical properties and rice processing on the starch digestibility of genotypes produced in Brazil. Five traditional white rice genotypes, one black rice, and one red rice genotype were studied. The traditional white rice genotypes were evaluated as brown rice as well as in the polished rice form, while both black and red rice were evaluated in the unpolished form. Findings: The digestibility ranged from 41.40% to 99.81%, being positively correlated with starch content and peak viscosity and negatively correlated with pasting temperature. The unpolished rice group exhibited lower digestibility value than the polished rice group as a result of the presence of bran. Low amylose cultivars had higher starch hydrolysis percentage. Conclusions: The type of processing influenced the starch digestibility profile, in which the presence of bran and pigments in whole rice reduce starch hydrolysis percentage. The extent of gelatinization of the starch, identified through the peak viscosity and the pasting temperature of RVA, also had a direct influence on digestibility. Significance and novelty: For the first time, different types and processing of Brazilian rice genotypes have been studied about the starch viscosity and digestibility profiles and related to other quality traits, what can drive consumption of a greater diversity of rice according to different market demands and energy needs.
650 $aAmylopectin
650 $aAmylose
650 $aHydrolysis
650 $aPasting properties
650 $aRice
650 $aAmilose
650 $aArroz
650 $aGenótipo
650 $aOryza Sativa
650 $aPigmentação
650 $aPropriedade Físico-Química
650 $aProteína Hidrolisada
653 $aPigmented rice
653 $aStarch hydrolysis
700 1 $aBATISTA, C. de S.
700 1 $aCOLUSSI, R.
700 1 $aMARTINO, H. S. D.
700 1 $aVANIER, N. L.
700 1 $aBASSINELLO, P. Z.
773 $tCereal Chemistry$gv. 98, n. 5, p. 1066-1080, Sept./Oct. 2021.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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Biblioteca |
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Tipo/Formato |
Classificação |
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Registro |
Volume |
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Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Acre. |
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Data corrente: |
28/01/2022 |
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Data da última atualização: |
22/09/2023 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
COSTA, F. de S.; DICK, D. P.; CAMPOS FILHO, M. D.; LAMBERTUCCI, D. M.; TAVELLA, L. B. |
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Afiliação: |
FALBERNI DE SOUZA COSTA, CPAF-AC; DEBORAH PINHEIRO DICK, Federal University of Rio Grande do Sul (UFRGS); MANOEL DELSON CAMPOS FILHO, CPAF-AC; DANIEL MOREIRA LAMBERTUCCI, CPAF-AC; LEONARDO BARRETO TAVELLA, Federal University of Acre (Ufac). |
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Título: |
Long-term no-fire conservation agriculture diversifies production on a sandy Acrisol in Acre state, southwestern Brazilian Amazon. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
In: WORLD CONGRESS ON CONSERVATION AGRICULTURE, 8., 2021, Bern, Switzerland. The Future of farming: profitable and sustainable farming with conservation agriculture: online proceedings. Brussels: ECAF, 2021. |
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Páginas: |
1 p. |
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Descrição Física: |
Poster. |
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Idioma: |
Inglês |
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Conteúdo: |
The conservation agriculture (CA) needs "no-fire" (no-fire CA) in Brazilian Amazon, where slash-and-burn agriculture (SBA) is still common, which decrease soil organic matter (SOM) and increase greenhouse gases emissions and decrease crops production. Soil tillage to smallholders do not is actually a common practice nowadays. But this scenario is changing by the regional agribusiness. In the Juruá region of Acre State, where this study was carried out, predominate sandy soils. Cassava (Manihot esculeta, Crantz) is the main crop and almost monoculture in smallholder farming. But cultivation of cassava is SBA-based, i.e. a low technological system. Soil tillage associated to soil sandy features and total annual precipitation in Juruá can increase erosion because cassava cultivation starting is coincident to begin of rainfall regional station. This corolarium indicate to a decreasing productivity of cassava and likewise to others agricultural crops. The hypothesis of this study is that no-fire CA to smallholder farming is part of the solution of scenario presented. To test this hypothesis no-fire CA models were evaluated in comparison to SBA. Economic and environmental results are presented. |
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Palavras-Chave: |
Acre; Agricultura conservacionista; Agricultura de conservación; Amazonia Occidental; Amazônia Ocidental; Análisis de costo-beneficio; Análisis económico; Conservation agriculture; Explotación agrícola familiar; Regional do Juruá (AC); Western Amazon; Yuca. |
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Thesagro: |
Agricultura Familiar; Análise de Custo-Benefício; Análise Econômica; Mandioca; Manihot Esculenta. |
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Thesaurus NAL: |
Cassava; Cost benefit analysis; Economic analysis; Family farms. |
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Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/230682/1/27291.pdf
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Marc: |
LEADER 02681nam a2200421 a 4500
001 2139444
005 2023-09-22
008 2021 bl uuuu u00u1 u #d
100 1 $aCOSTA, F. de S.
245 $aLong-term no-fire conservation agriculture diversifies production on a sandy Acrisol in Acre state, southwestern Brazilian Amazon.$h[electronic resource]
260 $aIn: WORLD CONGRESS ON CONSERVATION AGRICULTURE, 8., 2021, Bern, Switzerland. The Future of farming: profitable and sustainable farming with conservation agriculture: online proceedings. Brussels: ECAF$c2021
300 $a1 p.$cPoster.
520 $aThe conservation agriculture (CA) needs "no-fire" (no-fire CA) in Brazilian Amazon, where slash-and-burn agriculture (SBA) is still common, which decrease soil organic matter (SOM) and increase greenhouse gases emissions and decrease crops production. Soil tillage to smallholders do not is actually a common practice nowadays. But this scenario is changing by the regional agribusiness. In the Juruá region of Acre State, where this study was carried out, predominate sandy soils. Cassava (Manihot esculeta, Crantz) is the main crop and almost monoculture in smallholder farming. But cultivation of cassava is SBA-based, i.e. a low technological system. Soil tillage associated to soil sandy features and total annual precipitation in Juruá can increase erosion because cassava cultivation starting is coincident to begin of rainfall regional station. This corolarium indicate to a decreasing productivity of cassava and likewise to others agricultural crops. The hypothesis of this study is that no-fire CA to smallholder farming is part of the solution of scenario presented. To test this hypothesis no-fire CA models were evaluated in comparison to SBA. Economic and environmental results are presented.
650 $aCassava
650 $aCost benefit analysis
650 $aEconomic analysis
650 $aFamily farms
650 $aAgricultura Familiar
650 $aAnálise de Custo-Benefício
650 $aAnálise Econômica
650 $aMandioca
650 $aManihot Esculenta
653 $aAcre
653 $aAgricultura conservacionista
653 $aAgricultura de conservación
653 $aAmazonia Occidental
653 $aAmazônia Ocidental
653 $aAnálisis de costo-beneficio
653 $aAnálisis económico
653 $aConservation agriculture
653 $aExplotación agrícola familiar
653 $aRegional do Juruá (AC)
653 $aWestern Amazon
653 $aYuca
700 1 $aDICK, D. P.
700 1 $aCAMPOS FILHO, M. D.
700 1 $aLAMBERTUCCI, D. M.
700 1 $aTAVELLA, L. B.
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Embrapa Acre (CPAF-AC) |
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