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 | Acesso ao texto completo restrito à biblioteca da Embrapa Arroz e Feijão. Para informações adicionais entre em contato com cnpaf.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
18/03/2014 |
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Data da última atualização: |
04/06/2014 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MOREIRA, A. M.; BASSINELLO, P. Z.; CALIARI, M.; BORBA, T. C. O. |
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Afiliação: |
ADRIANE M. MOREIRA, pós-graduanda UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; MARCIO CALIARI, UFG; TEREZA CRISTINA DE OLIVEIRA BORBA, CNPAF. |
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Título: |
Proposed methodology for quality preselection of rice populations. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Cereal Chemistry, St. Paul, v. 91, n. 2, p. 201-206, Mar./Apr. 2014. |
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DOI: |
http://dx.doi.org/10.1094/CCHEM-08-13-0152-R |
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Idioma: |
Inglês |
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Conteúdo: |
The evaluation of culinary and sensory characteristics of a particular cultivar is an important trait for rice grain quality because it guides decisions for breeding programs and allows the prediction of rice market acceptance. The aim of this study was to apply direct and indirect tests for the characterization of the grain quality in a segregating rice population under different treatments (2 × 2). A methodology was proposed from the data based on mathematical equations to aid rice breeding programs in the preselection of promising genotypes. Grain samples were evaluated for apparent amylose content, gelatinization temperature, and viscoamylographic profile. In addition, the samples were subjected to a cooking test. The evaluated parameters were weighted and grouped into two linear equations, yielding scores that were subjected to the selection criteria. Using this methodology, families of the studied population were preselected, which reduced the number of samples for final selection by at least 76%. The physical-chemical analysis did not indicate a direct positive correlation to accurately infer the culinary and sensorial quality of the rice for human consumption, but this analysis was shown to be useful in the preselection of lineages through the proposed strategy. |
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Palavras-Chave: |
Qualidade do grão. |
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Thesagro: |
Amilose; Análise organoleptica; Arroz. |
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Thesaurus Nal: |
Amylose; Sensory properties. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
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001 1982580
005 2014-06-04
008 2014 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1094/CCHEM-08-13-0152-R$2DOI
100 1 $aMOREIRA, A. M.
245 $aProposed methodology for quality preselection of rice populations.$h[electronic resource]
260 $c2014
520 $aThe evaluation of culinary and sensory characteristics of a particular cultivar is an important trait for rice grain quality because it guides decisions for breeding programs and allows the prediction of rice market acceptance. The aim of this study was to apply direct and indirect tests for the characterization of the grain quality in a segregating rice population under different treatments (2 × 2). A methodology was proposed from the data based on mathematical equations to aid rice breeding programs in the preselection of promising genotypes. Grain samples were evaluated for apparent amylose content, gelatinization temperature, and viscoamylographic profile. In addition, the samples were subjected to a cooking test. The evaluated parameters were weighted and grouped into two linear equations, yielding scores that were subjected to the selection criteria. Using this methodology, families of the studied population were preselected, which reduced the number of samples for final selection by at least 76%. The physical-chemical analysis did not indicate a direct positive correlation to accurately infer the culinary and sensorial quality of the rice for human consumption, but this analysis was shown to be useful in the preselection of lineages through the proposed strategy.
650 $aAmylose
650 $aSensory properties
650 $aAmilose
650 $aAnálise organoleptica
650 $aArroz
653 $aQualidade do grão
700 1 $aBASSINELLO, P. Z.
700 1 $aCALIARI, M.
700 1 $aBORBA, T. C. O.
773 $tCereal Chemistry, St. Paul$gv. 91, n. 2, p. 201-206, Mar./Apr. 2014.
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