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Registro Completo |
Biblioteca(s): |
Embrapa Arroz e Feijão. |
Data corrente: |
08/02/2019 |
Data da última atualização: |
12/02/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
BATISTA, C. de S.; SANTOS, J. P. dos; DITTGEN, C. L.; COLUSSI, R.; BASSINELLO, P. Z.; ELIAS, M. C.; VANIER, N. L. |
Afiliação: |
CHRISTIN DE SOUZA BATISTA, UFPel; JAQUELINE POZZADA DOS SANTOS, UFPel; CAROLINE LAMBRECHT DITTGEN, UFPel; ROSANA COLUSSI, UFPel; PRISCILA ZACZUK BASSINELLO, CNPAF; MOACIR CARDOSO ELIAS, UFPel; NATHAN LEVIEN VANIER, UFPel. |
Título: |
Impact of cooking temperature on the quality of quick cooking brown rice. |
Ano de publicação: |
2019 |
Fonte/Imprenta: |
Food Chemistry, v. 286, p. 98-105, July 2019. |
ISSN: |
0308-8146 |
DOI: |
10.1016/j.foodchem.2019.01.187 |
Idioma: |
Inglês |
Conteúdo: |
Three cooking temperatures (72, 80, and 88 °C) were applied to two rice genotypes (Puitá Inta CL and INOV CL) for preparing quick cooking brown rice. Samples were analyzed for cooking time, color, scanning electron microscopy (SEM), damaged grains, amylose, protein content and extractability, differential scanning calorimetry (DSC), X-ray diffraction (XRD), sensory properties, and in vitro digestion. Cooking time was reduced from 23.0-23.6 to 5.5-6.9 min when the highest temperature was applied, depending on genotype. The greatest grain deformation was observed for treatments from Puitá Inta CL. XRD showed greater ability of brown rice from Puitá Inta CL to gelatinize at 88 °C. Appearance, texture, and flavor of quick cooking brown rice prepared at 88 °C was inferior to its brown rice counterparts. Starch digestibility decreased by around 20-22% in 88 °C-prepared-quick cooking brown rice. Lower digestibility values were determined for 88°C-treated-INOV CL, and were associated with grain integrity. |
Thesagro: |
Arroz; Temperatura. |
Thesaurus Nal: |
Cooking; In vitro digestion; Instant foods; Rice; Temperature. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 01841naa a2200301 a 4500 001 2105746 005 2020-02-12 008 2019 bl uuuu u00u1 u #d 022 $a0308-8146 024 7 $a10.1016/j.foodchem.2019.01.187$2DOI 100 1 $aBATISTA, C. de S. 245 $aImpact of cooking temperature on the quality of quick cooking brown rice.$h[electronic resource] 260 $c2019 520 $aThree cooking temperatures (72, 80, and 88 °C) were applied to two rice genotypes (Puitá Inta CL and INOV CL) for preparing quick cooking brown rice. Samples were analyzed for cooking time, color, scanning electron microscopy (SEM), damaged grains, amylose, protein content and extractability, differential scanning calorimetry (DSC), X-ray diffraction (XRD), sensory properties, and in vitro digestion. Cooking time was reduced from 23.0-23.6 to 5.5-6.9 min when the highest temperature was applied, depending on genotype. The greatest grain deformation was observed for treatments from Puitá Inta CL. XRD showed greater ability of brown rice from Puitá Inta CL to gelatinize at 88 °C. Appearance, texture, and flavor of quick cooking brown rice prepared at 88 °C was inferior to its brown rice counterparts. Starch digestibility decreased by around 20-22% in 88 °C-prepared-quick cooking brown rice. Lower digestibility values were determined for 88°C-treated-INOV CL, and were associated with grain integrity. 650 $aCooking 650 $aIn vitro digestion 650 $aInstant foods 650 $aRice 650 $aTemperature 650 $aArroz 650 $aTemperatura 700 1 $aSANTOS, J. P. dos 700 1 $aDITTGEN, C. L. 700 1 $aCOLUSSI, R. 700 1 $aBASSINELLO, P. Z. 700 1 $aELIAS, M. C. 700 1 $aVANIER, N. L. 773 $tFood Chemistry$gv. 286, p. 98-105, July 2019.
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