Data/hora: 07/06/2024 01:01:41

Biblioteca(s): | Embrapa Arroz e Feijão.
Data corrente: | 15/09/2011
Data da última atualização: | 20/09/2011
Autoria: | FONSECA, F. A. da; SOARES JÚNIOR, M. S.; CALIARI, M.; BASSINELLO, P. Z.; EIFERT, E. da C.; GARCIA, D. M.
Afiliação: | FLÁVIA ARAÚJO DA FONSECA, SENAI-GO; MANOEL SOARES SOARES JÚNIOR, UFG; MÁRCIO CALIARI, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; EDUARDO DA COSTA EIFERT, CNPAF; DIVA MENDONÇA GARCIA, INSTITUTO FEDERAL DE EDUCAÇÃO TECNOLÓGICA DE GOIÁS, URUTAÍ.
Título: | Changes occurring during the parboiling of upland rice and in the maceration water at different temperatures and soaking times.
Ano de publicação: | 2011
Fonte/Imprenta: | International Journal of Food Science & Technology, v. 46, p. 1912-1920, 2011.
DOI: | 10.1111/j.1365-2621.2011.02701.x
Idioma: | Inglês
Conteúdo: | The objective of this work was to investigate the influence of temperature and soaking time on the quality of grains from two upland rice cultivars. Response surface methodology and a central compound rotational design were used. The data obtained for the cultivars BRS Primavera and BRS Sertaneja varied, respectively, between 27.7-55.0% and 26.0-51.7% for the Husk-Splitting Index; between 0.8-5.0% and 0.0-4.0% for the incidence of ?banana? grains; between 0.0-2.0% and 0.0-1.2% for non-gelatinised grains; and between 0.2-0.7% and 0.2-0.8% for soluble solids in the maceration water. Because BRS Primavera grains had a narrower shape, they absorbed the water faster and consequently presented a greater amount of physical defects, although the losses to the water were smaller than BRS Sertaneja.
Thesagro: | Arroz; Maceração; Oryza sativa; Parboilização; Tecnologia de alimento.
Categoria do assunto: | Q Alimentos e Nutrição Humana
Registro original: | Embrapa Arroz e Feijão (CNPAF)
Exemplares: | CNPAF - (30873-1) - UPC - AP - PP - 2011.040 -  - 2011.040 - DIS