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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
09/06/2011 |
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Data da última atualização: |
09/06/2011 |
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Autoria: |
CHAMPAGNE, E. T.; BETT-GARBER, K. L.; FITZGERALD, M. A.; GRIMM, C. C.; LEA, J.; OHTSUBO, K.; JONGDEE, S.; XIE, L.; BASSINELLO, P. Z.; RESURRECCION, A.; AHMAD, R.; HABIBI, F.; REINKE, R. |
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Afiliação: |
ELAINE T. CHAMPAGNE, USDA; KAREN L. BETT-GARBER, USDA; MELISSA A. FITZGERALD, IRRI; CASEY C. GRIMM, USDA; JEANNE LEA, USDA; KEN'ICHI OHTSUBO, NIIGATA UNIVERSITY; SUPANEE JONGDEE, UBON RATCHATHANI RICE RESEARCH CENTER; LIHONG XIE, CHINA NATIONAL RICE RESEARCH INSTITUTE; PRISCILA ZACZUK BASSINELLO, CNPAF; ADORACION RESURRECCION, IRRI; RAUF AHMAD, NATIONAL AGRICULTURAL RESEARCH CENTRE, PAKISTAN; FATEMAH HABIBI, RICE RESEARCH INSTITUTE OF IRAN; RUSSELL REINKE, YANCO AGRICULTURAL INSTITUTE, AUSTRALIA. |
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Título: |
Important sensory properties differentiating premium rice varieties. |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
Rice, v. 3, n. 4, p. 270-281, Dec. 2010. |
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Idioma: |
Inglês |
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Conteúdo: |
In rice-consuming countries, specific varieties are recognized as premium, ?gold standard? varieties, while others are recognized as being superior but second best, despite being identical using the current suite of tools to evaluate quality. The objectives of this study were to determine if there are distinguishable differences in sensory properties of premium and second best varieties and whether these differences are common to premium varieties. Color, an important sensory property, was determined on the raw and cooked rice using a colorimeter. As raw rice, some of the premium varieties were whiter than their second best counterparts while others were not. However, when cooked, with two exceptions, the premium varieties were of the same or greater whiteness than their counterparts. A trained sensory panel employed descriptive sensory analysis, an objective tool, to characterize and analytically measure the flavor (aromatics, taste, mouthfeel) and texture of premium and second best varieties collected from nine rice-consuming countries. Sweet taste, popcorn aroma/flavor, and water-like metallic mouthfeel showed significant differences in intensity between the premium?second best variety pairs. Slickness, roughness, and springiness were the major traits that distinguished the texture of varieties. Quality evaluation programs do not routinely measure these texture and flavor traits, but the fact that they distinguished the varieties in most pairs indicates that their measurement should be added to the suite of grain quality tests in the development of new higher-yielding, stress tolerant varieties. The incorporation of premium quality will ensure that quality is no impediment to widespread adoption leading to enhanced productivity and food security. MenosIn rice-consuming countries, specific varieties are recognized as premium, ?gold standard? varieties, while others are recognized as being superior but second best, despite being identical using the current suite of tools to evaluate quality. The objectives of this study were to determine if there are distinguishable differences in sensory properties of premium and second best varieties and whether these differences are common to premium varieties. Color, an important sensory property, was determined on the raw and cooked rice using a colorimeter. As raw rice, some of the premium varieties were whiter than their second best counterparts while others were not. However, when cooked, with two exceptions, the premium varieties were of the same or greater whiteness than their counterparts. A trained sensory panel employed descriptive sensory analysis, an objective tool, to characterize and analytically measure the flavor (aromatics, taste, mouthfeel) and texture of premium and second best varieties collected from nine rice-consuming countries. Sweet taste, popcorn aroma/flavor, and water-like metallic mouthfeel showed significant differences in intensity between the premium?second best variety pairs. Slickness, roughness, and springiness were the major traits that distinguished the texture of varieties. Quality evaluation programs do not routinely measure these texture and flavor traits, but the fact that they distinguished the varieties in most pairs indicates that their measure... Mostrar Tudo |
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Palavras-Chave: |
Análise sensorial; Qualidade do arroz. |
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Thesagro: |
Amilose; Arroz; Cor; Oryza sativa; Propriedade organoléptica; Proteína; Sabor. |
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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/36054/1/rice.pdf
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Marc: |
LEADER 02742naa a2200373 a 4500
001 1890980
005 2011-06-09
008 2010 bl uuuu u00u1 u #d
100 1 $aCHAMPAGNE, E. T.
245 $aImportant sensory properties differentiating premium rice varieties.$h[electronic resource]
260 $c2010
520 $aIn rice-consuming countries, specific varieties are recognized as premium, ?gold standard? varieties, while others are recognized as being superior but second best, despite being identical using the current suite of tools to evaluate quality. The objectives of this study were to determine if there are distinguishable differences in sensory properties of premium and second best varieties and whether these differences are common to premium varieties. Color, an important sensory property, was determined on the raw and cooked rice using a colorimeter. As raw rice, some of the premium varieties were whiter than their second best counterparts while others were not. However, when cooked, with two exceptions, the premium varieties were of the same or greater whiteness than their counterparts. A trained sensory panel employed descriptive sensory analysis, an objective tool, to characterize and analytically measure the flavor (aromatics, taste, mouthfeel) and texture of premium and second best varieties collected from nine rice-consuming countries. Sweet taste, popcorn aroma/flavor, and water-like metallic mouthfeel showed significant differences in intensity between the premium?second best variety pairs. Slickness, roughness, and springiness were the major traits that distinguished the texture of varieties. Quality evaluation programs do not routinely measure these texture and flavor traits, but the fact that they distinguished the varieties in most pairs indicates that their measurement should be added to the suite of grain quality tests in the development of new higher-yielding, stress tolerant varieties. The incorporation of premium quality will ensure that quality is no impediment to widespread adoption leading to enhanced productivity and food security.
650 $aAmilose
650 $aArroz
650 $aCor
650 $aOryza sativa
650 $aPropriedade organoléptica
650 $aProteína
650 $aSabor
653 $aAnálise sensorial
653 $aQualidade do arroz
700 1 $aBETT-GARBER, K. L.
700 1 $aFITZGERALD, M. A.
700 1 $aGRIMM, C. C.
700 1 $aLEA, J.
700 1 $aOHTSUBO, K.
700 1 $aJONGDEE, S.
700 1 $aXIE, L.
700 1 $aBASSINELLO, P. Z.
700 1 $aRESURRECCION, A.
700 1 $aAHMAD, R.
700 1 $aHABIBI, F.
700 1 $aREINKE, R.
773 $tRice$gv. 3, n. 4, p. 270-281, Dec. 2010.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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Registro |
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Registro Completo
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
20/10/1997 |
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Data da última atualização: |
01/06/2017 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
RODRIGUES, I. A.; ALVES, S. de M.; ROCHA NETO, O. G. da; SANTIAGO, E. J. A. de; CALDAS, C. das G.; MORAES, M. S. de; KAMAKURA, H.; SHIROTA, O.; IZUMI, H.; WATANABE, T.; KAWAGUCHI, K.; TAKANO, A.; YOSHIDA, A. |
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Afiliação: |
IRENICE ALVES RODRIGUES, CPATU; SERGIO DE MELLO ALVES, CPATU; OLINTO GOMES DA ROCHA, CPATU; EDSON JOSÉ ARTIAGA DE SANTIAGO, CPATU; CLEUSA DAS GRAÇAS CALDAS, UFPA; MARLENE SILVA DE MORAES, UFPA; HIROYURI KAMAKURA, JICA; OSAMU SHIROTA, JICA; HIROMASA IZUMI, JICA; TAKASHI WATANABE, JICA; KIICHIRO KAWAGUCHI, JICA; AKIHITO TAKANO, JICA; AYA YOSHIDA, JICA. |
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Título: |
Coleta, propagação e avaliação de plantas medicinais da Amazônia. |
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Ano de publicação: |
1997 |
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Fonte/Imprenta: |
In: EMBRAPA. Centro de Pesquisa Agroflorestal da Amazônia Oriental. Geração de tecnologia agroindustrial para o desenvolvimento do trópico úmido: síntese dos resultados do projeto. Belém, PA: EMBRAPA-CPATU: JICA, 1997. |
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Páginas: |
p. 41-44. |
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Série: |
(EMBRAPA-CPATU. Documentos, 90). |
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Idioma: |
Português |
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Notas: |
Convênio Embrapa Amazônia Oriental/JICA-1990-1997. |
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Conteúdo: |
Selecionar, coletar, propagar, conservar e estudar plantas da Amazonia com tradicao fitoterapeutica visnado a sua utilizacao como insumo a industria farmaceutica nacional. |
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Palavras-Chave: |
Brasil; Cephaelis ipecacauanha; Coleta; Drug plants; Ipeca; Propagacao. |
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Thesagro: |
Jaborandi; Pilocarpus Microphyllus; Planta Medicinal; Propagação Vegetativa. |
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Thesaurus NAL: |
Amazonia; plant propagation. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/67104/1/CPATU-Doc90P41.pdf
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Marc: |
LEADER 01568naa a2200445 a 4500
001 1395081
005 2017-06-01
008 1997 bl uuuu u00u1 u #d
100 1 $aRODRIGUES, I. A.
245 $aColeta, propagação e avaliação de plantas medicinais da Amazônia.
260 $c1997
300 $ap. 41-44.
490 $a(EMBRAPA-CPATU. Documentos, 90).
500 $aConvênio Embrapa Amazônia Oriental/JICA-1990-1997.
520 $aSelecionar, coletar, propagar, conservar e estudar plantas da Amazonia com tradicao fitoterapeutica visnado a sua utilizacao como insumo a industria farmaceutica nacional.
650 $aAmazonia
650 $aplant propagation
650 $aJaborandi
650 $aPilocarpus Microphyllus
650 $aPlanta Medicinal
650 $aPropagação Vegetativa
653 $aBrasil
653 $aCephaelis ipecacauanha
653 $aColeta
653 $aDrug plants
653 $aIpeca
653 $aPropagacao
700 1 $aALVES, S. de M.
700 1 $aROCHA NETO, O. G. da
700 1 $aSANTIAGO, E. J. A. de
700 1 $aCALDAS, C. das G.
700 1 $aMORAES, M. S. de
700 1 $aKAMAKURA, H.
700 1 $aSHIROTA, O.
700 1 $aIZUMI, H.
700 1 $aWATANABE, T.
700 1 $aKAWAGUCHI, K.
700 1 $aTAKANO, A.
700 1 $aYOSHIDA, A.
773 $tIn: EMBRAPA. Centro de Pesquisa Agroflorestal da Amazônia Oriental. Geração de tecnologia agroindustrial para o desenvolvimento do trópico úmido: síntese dos resultados do projeto. Belém, PA: EMBRAPA-CPATU: JICA, 1997.
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Registro original: |
Embrapa Amazônia Oriental (CPATU) |
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