01801nam a2200349 a 450000100080000000500110000800800410001902000220006002400270008210000260010924501610013526002210029650000100051752006230052765000170115065000200116765000160118765000090120365000170121265000110122965000100124065000120125065000170126265000170127965000140129665000270131065300200133770000220135770000270137970000260140670000190143221267412020-11-18       2020    bl uuuu     u00u1 u    #d  a978-65-88243-73-27 a10.29327/cbcp20202DOI1 aOLIVEIRA, M. E. A. S.  aImpact of germination and polishing process on the technological and nutritional quality of rice cultivated in the brazilian cerrado.h[electronic resource]  aIn: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020. Saudabilidade na indústria de cereais e panificação: resumo expandido. Sete Lagoas: Universidade Federal de São João Del-Reic2020  aCBCP.  aIn this work, the effect of germination and polishing on the nutritional and technological profile of four different rice cultivars from Brazilian Cerrado were evaluated. The cultivars were germinated, processed and evaluated for the water uptake, germination index, falling number, rapid viscosity analysis and ferulic acid content. The results showed that the germination time for 24 h neither increase the levels of ferulic acid nor caused structural changes in the polysaccharide matrix of these cultivars, except for Moti cultivar. Longer germination times can improve these technological and nutritional aspects.  aFerulic acid  aFood technology  aGermination  aRice  aSeed quality  aÁcido  aArroz  aCerrado  aGerminação  aOryza Sativa  aQualidade  aTecnologia de Alimento  aAcido ferúlico1 aBASSINELLO, P. Z.1 aCOLOMBARI FILHO, J. M.1 aCARVALHO, C. W. P. de1 aTAKEITI, C. Y.