Data/hora: 23/09/2024 21:20:12

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