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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
24/09/2014 |
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Data da última atualização: |
19/11/2014 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
FONSECA, F. A.; SOARES JÚNIOR, M. S.; BASSINELLO, P. Z.; EIFERT, E. da C.; GARCIA, D. M.; CALIARI, M. |
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Afiliação: |
FLAVIA ARAUJO FONSECA, SERVIÇO NACIONAL DE APRENDIZAGEM INDUSTRIAL, Goiânia-GO; MANOEL SOARES SOARES JUNIOR, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; EDUARDO DA COSTA EIFERT, CNPAF; DIVA MENDONÇA GARCIA, INSTITUTO FEDERAL GOIANO, Morrinhos-GO; MARCIO CALIARI, UFG. |
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Título: |
Technological, physicochemical and sensory changes of upland rice in soaking step of the parboiling process. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Acta Scientiarum. Technology, Maringá, v. 36, n. 4, p. 753-760, Oct./Dec. 2014. |
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ISSN: |
1807-8664 |
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DOI: |
10.4025/actascitechnol.v36i4.18495 |
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Idioma: |
Inglês |
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Conteúdo: |
The aim of this study was to evaluate the effect of combinations of soaking temperature and time during the parboiling on the technological, physicochemical and sensory quality of two upland rice cultivars. The milling degree for BRS Primavera and BRS Sertaneja cultivars ranged from 7.11 to 8.89 g 100 g-1 and 7.62 to 8.91 g 100 g-1and the head yield from 63.77 to 69.26 g 100 g-1 and from 73.22 to 75.40 g 100 g-1, respectively. The ash content for parboiled BRS Sertaneja increased up to 68%; regarding protein, the content increased up to 10% and for lipids, the values increased up to 86%, approximately, after processing. The higher the soaking temperature, the lower the milling degree and head yield. The parboiled rice BRS Primavera achieved higher contents of ash and lipid in relation to non-parboiled milled rice, while the BRS Sertaneja obtained higher ash, protein, lipid, and crude fiber contents. Parboiled rice samples had higher yield and cooking time than milled rice samples. The condition of soaking at 65°C for 60 min. and 60oC for 112 min. was sufficient for the acceptance of all sensory attributes evaluated in BRS Primavera, and 65oC for 420 min. in BRS Sertaneja. |
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Thesagro: |
Arroz; Cocção; Composição de alimento; Oryza sativa; Polimento. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/108998/1/pzb.pdf
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Marc: |
LEADER 02015naa a2200265 a 4500
001 1995738
005 2014-11-19
008 2014 bl uuuu u00u1 u #d
022 $a1807-8664
024 7 $a10.4025/actascitechnol.v36i4.18495$2DOI
100 1 $aFONSECA, F. A.
245 $aTechnological, physicochemical and sensory changes of upland rice in soaking step of the parboiling process.$h[electronic resource]
260 $c2014
520 $aThe aim of this study was to evaluate the effect of combinations of soaking temperature and time during the parboiling on the technological, physicochemical and sensory quality of two upland rice cultivars. The milling degree for BRS Primavera and BRS Sertaneja cultivars ranged from 7.11 to 8.89 g 100 g-1 and 7.62 to 8.91 g 100 g-1and the head yield from 63.77 to 69.26 g 100 g-1 and from 73.22 to 75.40 g 100 g-1, respectively. The ash content for parboiled BRS Sertaneja increased up to 68%; regarding protein, the content increased up to 10% and for lipids, the values increased up to 86%, approximately, after processing. The higher the soaking temperature, the lower the milling degree and head yield. The parboiled rice BRS Primavera achieved higher contents of ash and lipid in relation to non-parboiled milled rice, while the BRS Sertaneja obtained higher ash, protein, lipid, and crude fiber contents. Parboiled rice samples had higher yield and cooking time than milled rice samples. The condition of soaking at 65°C for 60 min. and 60oC for 112 min. was sufficient for the acceptance of all sensory attributes evaluated in BRS Primavera, and 65oC for 420 min. in BRS Sertaneja.
650 $aArroz
650 $aCocção
650 $aComposição de alimento
650 $aOryza sativa
650 $aPolimento
700 1 $aSOARES JÚNIOR, M. S.
700 1 $aBASSINELLO, P. Z.
700 1 $aEIFERT, E. da C.
700 1 $aGARCIA, D. M.
700 1 $aCALIARI, M.
773 $tActa Scientiarum. Technology, Maringá$gv. 36, n. 4, p. 753-760, Oct./Dec. 2014.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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| 8. |  | SOUZA, L. G. de; ARRIGO, R. C.; GODINHO, V. de P. C.; UTUMI, M. M.; BROGIN, R. L. Cultivares de milho na safrinha em Vilhena, Rondônia, safrinha 2013. In: ENCONTRO DE INICIAÇÃO À PESQUISA DA EMBRAPA RONDÔNIA, 4., 2013, Porto Velho. Anais... Porto Velho: Embrapa Rondônia, 2013. p. 33. Editor técnico: Cléberson de Freitas Fernandes.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Rondônia. |
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| 10. | | SOUZA, L. G. de; SILVA, D. C. G. da; SILVEIRA, C. A. da; MARIN, S. R.; SANTOS, J. V. M. dos; YAMANAKA, N.; ABDELNOOR, R. V. Saturação de regiões genômicas da soja associadas a genes de resistência à ferrugem asiática. In: JORNADA ACADÊMICA DA EMBRAPA SOJA, 3., 2008, Londrina. Resumos expandidos... Londrina: Embrapa Soja, 2008. p. 22-25 (Embrapa Soja. Documentos, 297).| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Soja. |
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| Registros recuperados : 10 | |
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