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Registro Completo
Biblioteca(s): |
Embrapa Arroz e Feijão. |
Data corrente: |
15/09/2011 |
Data da última atualização: |
20/09/2011 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
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 |
Marc: |
LEADER 01600naa a2200253 a 4500 001 1900639 005 2011-09-20 008 2011 bl uuuu u00u1 u #d 024 7 $a10.1111/j.1365-2621.2011.02701.x$2DOI 100 1 $aFONSECA, F. A. da 245 $aChanges occurring during the parboiling of upland rice and in the maceration water at different temperatures and soaking times. 260 $c2011 520 $aThe 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. 650 $aArroz 650 $aMaceração 650 $aOryza sativa 650 $aParboilização 650 $aTecnologia de alimento 700 1 $aSOARES JÚNIOR, M. S. 700 1 $aCALIARI, M. 700 1 $aBASSINELLO, P. Z. 700 1 $aEIFERT, E. da C. 700 1 $aGARCIA, D. M. 773 $tInternational Journal of Food Science & Technology$gv. 46, p. 1912-1920, 2011.
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