| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Arroz e Feijão. |
|
Data corrente: |
03/04/2012 |
|
Data da última atualização: |
11/04/2012 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
ASCHERI, D. P. R.; BOÊNO, J. A.; BASSINELLO, P. Z.; ASCHERI, J. L. R. |
|
Afiliação: |
DIEGO PALMIRO RAMIREZ ASCHERI, UEG; JOSIANNY ALVEZ BOÊNO, CEFET; PRISCILA ZACZUK BASSINELLO, CNPAF; JOSE LUIS RAMIREZ ASCHERI, CTAA. |
|
Título: |
Correlation between grain nutritional content and pasting properties of pre-gelatinized red rice flour. |
|
Ano de publicação: |
2012 |
|
Fonte/Imprenta: |
Revista Ceres, Viçosa, MG, v. 59, n. 1, p. 16-24, jan./fev. 2012. |
|
Idioma: |
Inglês |
|
Conteúdo: |
As with any variety of rice, red rice characteristics are subject to varietal differences, growing conditions, types of processing, and nutritional and rheological properties. This study determined the nutritional characteristics (centesimal composition and minerals) and paste viscosity properties of raw grains of four red rice genotypes (Tradicional MNAPB0405, MNACE0501 and MNACH0501) and the paste viscosity properties of pre-gelatinized flours obtained at different cooking times (20, 30 and 40 min). The main nutritional properties were correlated with the pasting properties of the pre-gelatinized flours. The samples showed differences in nutritional properties and paste viscosity. MNAPB0405 and MNACE0501 showed higher levels of fiber and fat and provided higher caloric energy than Tradicional and MNACH0501, which, in turn, showed higher levels of amylose. MNACH0501 showed higher peak viscosity (2402 cP), higher breakdown viscosity (696 cP) and a greater tendency to retrogradation (1510 cP), while Tradicional, MNAPB0405 and MNACE0501 had pasting profiles with peak viscosities varying between 855 and 1093 cP, breaking viscosity below 85 cP and retrogradation tendency between 376 and 1206 cP. The factors genotype and cooking time influenced the rheological behavior of pre-gelatinized flours, decreasing their pasting properties. The protein and amylose levels are correlated with the pasting properties and can be used as indicators of these properties in different genotypes of red rice, whether raw or processed into pre-gelatinized flours. MenosAs with any variety of rice, red rice characteristics are subject to varietal differences, growing conditions, types of processing, and nutritional and rheological properties. This study determined the nutritional characteristics (centesimal composition and minerals) and paste viscosity properties of raw grains of four red rice genotypes (Tradicional MNAPB0405, MNACE0501 and MNACH0501) and the paste viscosity properties of pre-gelatinized flours obtained at different cooking times (20, 30 and 40 min). The main nutritional properties were correlated with the pasting properties of the pre-gelatinized flours. The samples showed differences in nutritional properties and paste viscosity. MNAPB0405 and MNACE0501 showed higher levels of fiber and fat and provided higher caloric energy than Tradicional and MNACH0501, which, in turn, showed higher levels of amylose. MNACH0501 showed higher peak viscosity (2402 cP), higher breakdown viscosity (696 cP) and a greater tendency to retrogradation (1510 cP), while Tradicional, MNAPB0405 and MNACE0501 had pasting profiles with peak viscosities varying between 855 and 1093 cP, breaking viscosity below 85 cP and retrogradation tendency between 376 and 1206 cP. The factors genotype and cooking time influenced the rheological behavior of pre-gelatinized flours, decreasing their pasting properties. The protein and amylose levels are correlated with the pasting properties and can be used as indicators of these properties in different genotypes of ... Mostrar Tudo |
|
Thesagro: |
Arroz; Arroz vermelho; Cereal; Oryza sativa; Propriedade físico-química; Propriedade reológica. |
|
Thesaurus Nal: |
Physicochemical properties; Rheological properties; Rice. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana
X Pesquisa, Tecnologia e Engenharia |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/57051/1/PZ.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/59044/1/2012-003.pdf
|
|
Marc: |
LEADER 02349naa a2200265 a 4500
001 1921490
005 2012-04-11
008 2012 bl uuuu u00u1 u #d
100 1 $aASCHERI, D. P. R.
245 $aCorrelation between grain nutritional content and pasting properties of pre-gelatinized red rice flour.
260 $c2012
520 $aAs with any variety of rice, red rice characteristics are subject to varietal differences, growing conditions, types of processing, and nutritional and rheological properties. This study determined the nutritional characteristics (centesimal composition and minerals) and paste viscosity properties of raw grains of four red rice genotypes (Tradicional MNAPB0405, MNACE0501 and MNACH0501) and the paste viscosity properties of pre-gelatinized flours obtained at different cooking times (20, 30 and 40 min). The main nutritional properties were correlated with the pasting properties of the pre-gelatinized flours. The samples showed differences in nutritional properties and paste viscosity. MNAPB0405 and MNACE0501 showed higher levels of fiber and fat and provided higher caloric energy than Tradicional and MNACH0501, which, in turn, showed higher levels of amylose. MNACH0501 showed higher peak viscosity (2402 cP), higher breakdown viscosity (696 cP) and a greater tendency to retrogradation (1510 cP), while Tradicional, MNAPB0405 and MNACE0501 had pasting profiles with peak viscosities varying between 855 and 1093 cP, breaking viscosity below 85 cP and retrogradation tendency between 376 and 1206 cP. The factors genotype and cooking time influenced the rheological behavior of pre-gelatinized flours, decreasing their pasting properties. The protein and amylose levels are correlated with the pasting properties and can be used as indicators of these properties in different genotypes of red rice, whether raw or processed into pre-gelatinized flours.
650 $aPhysicochemical properties
650 $aRheological properties
650 $aRice
650 $aArroz
650 $aArroz vermelho
650 $aCereal
650 $aOryza sativa
650 $aPropriedade físico-química
650 $aPropriedade reológica
700 1 $aBOÊNO, J. A.
700 1 $aBASSINELLO, P. Z.
700 1 $aASCHERI, J. L. R.
773 $tRevista Ceres, Viçosa, MG$gv. 59, n. 1, p. 16-24, jan./fev. 2012.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Registros recuperados : 511 | |
| 90. |  | PEREIRA, J. A.; BASSINELLO, P. Z.; CUTRIM, V. dos A.; RIBEIRO, V. Q. Produtividade de grãos e características culinárias do arroz branco e do vermelho nos Estados do Piauí e Ceará. In: CONGRESSO BRASILEIRO DA CADEIA PRODUTIVA DE ARROZ, 2.; REUNIÃO NACIONAL DE PESQUISA DE ARROZ, 8., 2006, Brasília, DF. Anais... Santo Antônio de Goiás: Embrapa Arroz e Feijão, 2006. (Embrapa Arroz e Feijão. Documentos, 196).| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Arroz e Feijão. |
|    |
| 92. | | PEREIRA, J. A.; CUTRIM, V. dos A.; BASSINELLO, P. Z.; RIBEIRO, V. Q. Produtividade e qualidade de grãos em cultivares de arroz branco e vermelho em dois Estados do Nordeste. In: CONGRESSO BRASILEIRO DE ARROZ IRRIGADO, 5.; REUNIÃO DA CULTURA DO ARROZ IRRIGADO, 27., 2007, Pelotas. Arroz irrigado: avaliando o presente, pensando o futuro: anais. Pelotas: SOSBAI, 2007. p.153-155| Tipo: Artigo em Anais de Congresso / Nota Técnica |
| Biblioteca(s): Embrapa Meio-Norte. |
| |
| 94. | | PENHA, W. F. da; DEVILLA, I. A.; BASSINELLO, P. Z.; OLIVEIRA, M. G. de C. Propriedades físicas dos grãos de quinoa (Chenopodium quinoa Willd). In: CONGRESSO BRASILEIRO DE ENGENHARIA AGRÍCOLA, 36., 2007, Bonito, MS. Anais... Bonito, MS: SBEA, 2007.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Arroz e Feijão. |
| |
| 98. | | RIBEIRO, F. A.; BASSINELLO, P. Z.; COLOMBARI FILHO, J. M.; FERREIRA, R. A.; CARVALHO, R. N. Qualidade física e culinária de grãos especiais do tipo aromático. In: SEMINÁRIO JOVENS TALENTOS, 11., 2017, Santo Antônio de Goiás. Coletânea dos resumos apresentados. Santo Antônio de Goiás: Embrapa Arroz e Feijão, 2017. p. 85. (Embrapa Arroz e Feijão. Documentos, 316).| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Arroz e Feijão. |
| |
| 99. | | VASCONCELOS, D. M.; MACIEL, L. S.; DIONISIO, A. P.; BASSINELLO, P. Z.; BONFIM, R. M. Qualidade nutricional de polpa de baru conservado on farm. RG News, v. 9, n. 1, p. 111, 2023. Trabalho apresentado no 6º Simpósio da Rede de Recursos Genéticos Vegetais do Nordeste. 2023, Recife.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria Tropical; Embrapa Alimentos e Territórios. |
| |
| Registros recuperados : 511 | |
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
