Data/hora: 06/06/2024 04:43:44

Biblioteca(s): 	Embrapa Arroz e Feijão.	
Data corrente: 	08/02/2019	
Data da última atualização: 	12/02/2020	
Autoria: 	BATISTA, C. de S.; SANTOS, J. P. dos; DITTGEN, C. L.; COLUSSI, R.; BASSINELLO, P. Z.; ELIAS, M. C.; VANIER, N. L.	
Afiliação: 	CHRISTIN DE SOUZA BATISTA, UFPel; JAQUELINE POZZADA DOS SANTOS, UFPel; CAROLINE LAMBRECHT DITTGEN, UFPel; ROSANA COLUSSI, UFPel; PRISCILA ZACZUK BASSINELLO, CNPAF; MOACIR CARDOSO ELIAS, UFPel; NATHAN LEVIEN VANIER, UFPel.	
Título: 	Impact of cooking temperature on the quality of quick cooking brown rice.	
Ano de publicação: 	2019	
Fonte/Imprenta: 	Food Chemistry, v. 286, p. 98-105, July 2019.	
ISSN: 	0308-8146	
DOI: 	10.1016/j.foodchem.2019.01.187	
Idioma: 	Inglês	
Conteúdo: 	Three cooking temperatures (72, 80, and 88 °C) were applied to two rice genotypes (Puitá Inta CL and INOV CL) for preparing quick cooking brown rice. Samples were analyzed for cooking time, color, scanning electron microscopy (SEM), damaged grains, amylose, protein content and extractability, differential scanning calorimetry (DSC), X-ray diffraction (XRD), sensory properties, and in vitro digestion. Cooking time was reduced from 23.0-23.6 to 5.5-6.9 min when the highest temperature was applied, depending on genotype. The greatest grain deformation was observed for treatments from Puitá Inta CL. XRD showed greater ability of brown rice from Puitá Inta CL to gelatinize at 88 °C. Appearance, texture, and flavor of quick cooking brown rice prepared at 88 °C was inferior to its brown rice counterparts. Starch digestibility decreased by around 20-22% in 88 °C-prepared-quick cooking brown rice. Lower digestibility values were determined for 88°C-treated-INOV CL, and were associated with grain integrity.	
Thesagro: 	Arroz; Temperatura.	
Thesaurus Nal: 	Cooking; In vitro digestion; Instant foods; Rice; Temperature.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Arroz e Feijão (CNPAF)	
Exemplares: 	CNPAF - (35474-1) - UPC - AP - DD - 2019 -  - 2019 - DIS