Efeito da temperatura e do tempo de imersão da etapa de encharcamento sobre a cor dos grãos de arroz parboilizado de cultivares de terras altas
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Data
2011-03
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Resumo
The parboiling is the hydrothermal treatment of paddy before processing. The objective of this study
was to evaluate the influence of the temperature and immersion time step of soaking (independent
variables) on the color of the grain parboiled (dependent variable) cultivars of upland rice (BRS
Primavera and BRS Sertaneja). A central composite rotational design (DCCR) was used, which includes
a 2 2 full factorial, three replicates at the center point and four axial points, making eleven treatments.
It was considered for the selection of hydrothermal conditions to be studied, the criterion of water
absorption in the age group from 28% – 32%. In extreme conditions of soaking (high temperature and
immersion time) was observed in general that the grains of parboiled rice had higher color difference for the samples of grains of white rice. Therefore, the use of temperatures below 65 °C during the soaking
tend to have grains with milder browning. After parboiling under different conditions of temperature
and time of soaking, the change of color (ΔE*) was greater in cv. BRS Sertaneja. It is possible to
produce grains with different shades, depending on the conditions used. The choice will depend on the
application that is intended or products in wich the rice will be employed.
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Oryza sativa L, Análises físicas, Tratamento hidrotérmico, Oryza sativa L, Hydrothermal treatment, Physical analysis
Citação
FONSECA, Flávia Araújo da; SOARES JÚNIOR, Manoel Soares; CALIARI, Márcio; GARCIA, Diva Mendonça; BASSINELLO, Priscila Zaczuk; EIFERT, Eduardo da Costa. Efeito da temperatura e do tempo de imersão da etapa de encharcamento sobre a cor dos grãos de arroz parboilizado de cultivares de terras altas. Semina: ciências agrárias, Londrina, v. 32, n. 1, p. 221-234, jan./mar. 2011.