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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: |
28/05/2021 |
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Data da última atualização: |
04/10/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
TEIXEIRA, O. R.; BATISTA, C. de S.; COLUSSI, R.; MARTINO, H. S. D.; VANIER, N. L.; BASSINELLO, P. Z. |
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Afiliação: |
OLIVIA REIS TEIXEIRA, UNIVERSIDADE FEDERAL DE GOIÁS; CRISTIAN DE SOUZA BATISTA, UNIVERSIDADE FEDERAL DE PELOTAS; ROSANA COLUSSI, UNIVERSIDADE FEDERAL DE PELOTAS; HÉRCIA STAMPINI DUARTE MARTINO, UNIVERSIDADE FEDERAL DE VIÇOSA; NATHAN LEVIEN VANIER, UNIVERSIDADE FEDERAL DE PELOTAS; PRISCILA ZACZUK BASSINELLO, CNPAF. |
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Título: |
Impact of physicochemical properties on the digestibility of Brazilian whole and polished rice genotypes. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Cereal Chemistry, v. 98, n. 5, p. 1066-1080, Sept./Oct. 2021. |
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ISSN: |
1943-3638 |
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DOI: |
https://doi.org/10.1002/cche.10455 |
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Idioma: |
Inglês |
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Conteúdo: |
Background and Objetives: Some factors related to rice processing, composition, and grain microstructure may interfere on starch digestibility. The objective of this work was to evaluate the impact of physicochemical properties and rice processing on the starch digestibility of genotypes produced in Brazil. Five traditional white rice genotypes, one black rice, and one red rice genotype were studied. The traditional white rice genotypes were evaluated as brown rice as well as in the polished rice form, while both black and red rice were evaluated in the unpolished form. Findings: The digestibility ranged from 41.40% to 99.81%, being positively correlated with starch content and peak viscosity and negatively correlated with pasting temperature. The unpolished rice group exhibited lower digestibility value than the polished rice group as a result of the presence of bran. Low amylose cultivars had higher starch hydrolysis percentage. Conclusions: The type of processing influenced the starch digestibility profile, in which the presence of bran and pigments in whole rice reduce starch hydrolysis percentage. The extent of gelatinization of the starch, identified through the peak viscosity and the pasting temperature of RVA, also had a direct influence on digestibility. Significance and novelty: For the first time, different types and processing of Brazilian rice genotypes have been studied about the starch viscosity and digestibility profiles and related to other quality traits, what can drive consumption of a greater diversity of rice according to different market demands and energy needs. MenosBackground and Objetives: Some factors related to rice processing, composition, and grain microstructure may interfere on starch digestibility. The objective of this work was to evaluate the impact of physicochemical properties and rice processing on the starch digestibility of genotypes produced in Brazil. Five traditional white rice genotypes, one black rice, and one red rice genotype were studied. The traditional white rice genotypes were evaluated as brown rice as well as in the polished rice form, while both black and red rice were evaluated in the unpolished form. Findings: The digestibility ranged from 41.40% to 99.81%, being positively correlated with starch content and peak viscosity and negatively correlated with pasting temperature. The unpolished rice group exhibited lower digestibility value than the polished rice group as a result of the presence of bran. Low amylose cultivars had higher starch hydrolysis percentage. Conclusions: The type of processing influenced the starch digestibility profile, in which the presence of bran and pigments in whole rice reduce starch hydrolysis percentage. The extent of gelatinization of the starch, identified through the peak viscosity and the pasting temperature of RVA, also had a direct influence on digestibility. Significance and novelty: For the first time, different types and processing of Brazilian rice genotypes have been studied about the starch viscosity and digestibility profiles and related to other quality traits, w... Mostrar Tudo |
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Palavras-Chave: |
Pigmented rice; Starch hydrolysis. |
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Thesagro: |
Amilose; Arroz; Genótipo; Oryza Sativa; Pigmentação; Propriedade Físico-Química; Proteína Hidrolisada. |
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Thesaurus Nal: |
Amylopectin; Amylose; Hydrolysis; Pasting properties; Rice. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02682naa a2200373 a 4500
001 2132084
005 2022-10-04
008 2021 bl uuuu u00u1 u #d
022 $a1943-3638
024 7 $ahttps://doi.org/10.1002/cche.10455$2DOI
100 1 $aTEIXEIRA, O. R.
245 $aImpact of physicochemical properties on the digestibility of Brazilian whole and polished rice genotypes.$h[electronic resource]
260 $c2021
520 $aBackground and Objetives: Some factors related to rice processing, composition, and grain microstructure may interfere on starch digestibility. The objective of this work was to evaluate the impact of physicochemical properties and rice processing on the starch digestibility of genotypes produced in Brazil. Five traditional white rice genotypes, one black rice, and one red rice genotype were studied. The traditional white rice genotypes were evaluated as brown rice as well as in the polished rice form, while both black and red rice were evaluated in the unpolished form. Findings: The digestibility ranged from 41.40% to 99.81%, being positively correlated with starch content and peak viscosity and negatively correlated with pasting temperature. The unpolished rice group exhibited lower digestibility value than the polished rice group as a result of the presence of bran. Low amylose cultivars had higher starch hydrolysis percentage. Conclusions: The type of processing influenced the starch digestibility profile, in which the presence of bran and pigments in whole rice reduce starch hydrolysis percentage. The extent of gelatinization of the starch, identified through the peak viscosity and the pasting temperature of RVA, also had a direct influence on digestibility. Significance and novelty: For the first time, different types and processing of Brazilian rice genotypes have been studied about the starch viscosity and digestibility profiles and related to other quality traits, what can drive consumption of a greater diversity of rice according to different market demands and energy needs.
650 $aAmylopectin
650 $aAmylose
650 $aHydrolysis
650 $aPasting properties
650 $aRice
650 $aAmilose
650 $aArroz
650 $aGenótipo
650 $aOryza Sativa
650 $aPigmentação
650 $aPropriedade Físico-Química
650 $aProteína Hidrolisada
653 $aPigmented rice
653 $aStarch hydrolysis
700 1 $aBATISTA, C. de S.
700 1 $aCOLUSSI, R.
700 1 $aMARTINO, H. S. D.
700 1 $aVANIER, N. L.
700 1 $aBASSINELLO, P. Z.
773 $tCereal Chemistry$gv. 98, n. 5, p. 1066-1080, Sept./Oct. 2021.
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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 Algodão. |
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Data corrente: |
29/11/2011 |
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Data da última atualização: |
27/10/2017 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
CIA, E.; FUZATTO, M. G.; KONDO, J. I.; GALBIERI, R.; ALMEIDA, W. P. de; OLIVEIRA, A. B. de; KRZYZANOWSKY, A. A.; LEBEDENCO, A.; MARTINS, A. L. M.; MORELLO, C. de L.; PEREIRA, D. J.; MESQUITA NETO, D. R.; BOLONHEZ, D.; CHIAVEGATO, E. J.; MACHADO, E. F.; FURLANI JÚNIOR, E.; TAKIZAWA, E. K.; DIAS, F. L. F.; FARIAS, F. J. C.; KASAI, F. S.; OHL, G. de A.; CUNHA, H. F. da; BELOT, J. L.; CAVICHIOLI, J. C.; CARVALHO, L. H.; BERIAM, L. O. S.; OLIVEIRA, M. A. C. de; LANZA, M. A.; PEREIRA, M.; MICHELOTTO, M. D.; ITO, M. F.; PEDROSA, M. B.; SUASSUNA, N. D.; GALLO, P. B.; RECO, P. C.; AGUIAR, P. H.; LUDERS, R. R.; MATTOS, R. E. M. F.; FREITAS, R. S. de; RIZZI, U. dos S. |
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Afiliação: |
EDIVALDO CIA; MILTON GERALDO FUZATTO; JULIO ISAO KONDO; RAFAEL GALBIERI; WILSON PAES DE ALMEIDA; ADRIANO BORGES DE OLIVEIRA; ALAIDE APARECIDA KRZYZANOWSKY; ANATOLI LEBEDENCO; ANTONIO LÚCIO MELLO MARTINS; CAMILO DE LELIS MORELLO, CNPA; DANIEL JOSÉ PEREIRA; DARIO ROSA MESQUITA NETO; DENIZART BOLONHEZ; EDERALDO JOSÉ CHIAVEGATO; ELIO FÁBIO MACHADO; ENES FURLANI JÚNIOR; EVALDO KAZUSHI TAKIZAWA; FÁBIO LUIS FEREIRA DIAS; FRANCISCO JOSE CORREIA FARIAS, CNPA; FRANCISCO SEIITI KASAI; GUILHERME DE ALMEIDA OHL; HÉLIO FERREIRA DA CUNHA; JEAN LOUIS BELOT; JOSÉ CARLOS CAVICHIOLI; LUIZ HENRIQUE CARVALHO; LUIS OTÁVIO SAGGION BERIAM; MANSUÊMIA ALVEZ COUTO DE OLIVEIRA; MARCELO ABREU LANZA; MÁRCIO PEREIRA; MARCOS DONISETI MICHELOTTO; MARGARIDA FUMIKO ITO; MURILO BARROS PEDROSA; NELSON DIAS SUASSUNA, CNPA; PAULO BOLLER GALLO; PAULO CESAR RECO; PAULO HUGO AGUIAR; REGINALDO ROBERTO LUDERS; RENATO EMÍDIO MENDONÇA FREITAS MATTOS; ROGÉRIO SOARES DE FREITAS; UEVERTON DOS SANTOS RIZZI. |
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Título: |
Comportamento de genótipos de algodoeiro na presença de patógenos e nematóides em 2010. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DO ALGODÃO, 8.; COTTON EXPO, 1., 2011, São Paulo. Evolução da cadeia para construção de um setor forte: Anais. Campina Grande, PB: Embrapa Algodão, 2011. |
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Páginas: |
p.1344-1349 |
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Idioma: |
Português |
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Palavras-Chave: |
Resistência múltipla. |
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Thesagro: |
Algodão; Doença; Nematóide. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/48447/1/MEL-014Poster.256.pdf
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Marc: |
LEADER 01842nam a2200625 a 4500
001 1907812
005 2017-10-27
008 2011 bl uuuu u00u1 u #d
100 1 $aCIA, E.
245 $aComportamento de genótipos de algodoeiro na presença de patógenos e nematóides em 2010.
260 $aIn: CONGRESSO BRASILEIRO DO ALGODÃO, 8.; COTTON EXPO, 1., 2011, São Paulo. Evolução da cadeia para construção de um setor forte: Anais. Campina Grande, PB: Embrapa Algodão$c2011
300 $ap.1344-1349
650 $aAlgodão
650 $aDoença
650 $aNematóide
653 $aResistência múltipla
700 1 $aFUZATTO, M. G.
700 1 $aKONDO, J. I.
700 1 $aGALBIERI, R.
700 1 $aALMEIDA, W. P. de
700 1 $aOLIVEIRA, A. B. de
700 1 $aKRZYZANOWSKY, A. A.
700 1 $aLEBEDENCO, A.
700 1 $aMARTINS, A. L. M.
700 1 $aMORELLO, C. de L.
700 1 $aPEREIRA, D. J.
700 1 $aMESQUITA NETO, D. R.
700 1 $aBOLONHEZ, D.
700 1 $aCHIAVEGATO, E. J.
700 1 $aMACHADO, E. F.
700 1 $aFURLANI JÚNIOR, E.
700 1 $aTAKIZAWA, E. K.
700 1 $aDIAS, F. L. F.
700 1 $aFARIAS, F. J. C.
700 1 $aKASAI, F. S.
700 1 $aOHL, G. de A.
700 1 $aCUNHA, H. F. da
700 1 $aBELOT, J. L.
700 1 $aCAVICHIOLI, J. C.
700 1 $aCARVALHO, L. H.
700 1 $aBERIAM, L. O. S.
700 1 $aOLIVEIRA, M. A. C. de
700 1 $aLANZA, M. A.
700 1 $aPEREIRA, M.
700 1 $aMICHELOTTO, M. D.
700 1 $aITO, M. F.
700 1 $aPEDROSA, M. B.
700 1 $aSUASSUNA, N. D.
700 1 $aGALLO, P. B.
700 1 $aRECO, P. C.
700 1 $aAGUIAR, P. H.
700 1 $aLUDERS, R. R.
700 1 $aMATTOS, R. E. M. F.
700 1 $aFREITAS, R. S. de
700 1 $aRIZZI, U. dos S.
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Embrapa Algodão (CNPA) |
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