Data/hora: 25/09/2024 11:44:37

Biblioteca(s): 	Embrapa Arroz e Feijão.	
Data corrente: 	28/05/2021	
Data da última atualização: 	04/10/2022	
Autoria: 	TEIXEIRA, O. R.; BATISTA, C. de S.; COLUSSI, R.; MARTINO, H. S. D.; VANIER, N. L.; BASSINELLO, P. Z.	
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.	
Título: 	Impact of physicochemical properties on the digestibility of Brazilian whole and polished rice genotypes.	
Ano de publicação: 	2021	
Fonte/Imprenta: 	Cereal Chemistry, v. 98, n. 5, p. 1066-1080, Sept./Oct. 2021.	
ISSN: 	1943-3638	
DOI: 	https://doi.org/10.1002/cche.10455	
Idioma: 	Inglês	
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.	
Palavras-Chave: 	Pigmented rice; Starch hydrolysis.	
Thesagro: 	Amilose; Arroz; Genótipo; Oryza Sativa; Pigmentação; Propriedade Físico-Química; Proteína Hidrolisada.	
Thesaurus Nal: 	Amylopectin; Amylose; Hydrolysis; Pasting properties; Rice.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Arroz e Feijão (CNPAF)	
Exemplares: 	CNPAF - (36034-1) - UPC - AP - DD - 2021 -  - 2021 - DIS