01600naa a2200253 a 450000100080000000500110000800800410001902400420006010000220010224501320012426000090025652008050026565000100107065000160108065000170109665000200111365000270113370000260116070000160118670000220120270000210122470000180124577300830126319006392011-09-20       2011    bl uuuu     u00u1 u    #d7 a10.1111/j.1365-2621.2011.02701.x2DOI1 aFONSECA, F. A. da  aChanges occurring during the parboiling of upland rice and in the maceration water at different temperatures and soaking times.  c2011  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.  aArroz  aMaceração  aOryza sativa  aParboilização  aTecnologia de alimento1 aSOARES JÚNIOR, M. S.1 aCALIARI, M.1 aBASSINELLO, P. Z.1 aEIFERT, E. da C.1 aGARCIA, D. M.  tInternational Journal of Food Science & Technologygv. 46, p. 1912-1920, 2011.