Condições de encharcamento sobre a qualidade de arroz parboililzado cultivado em terras altas
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2009-11-16
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Universidade Federal de Goiás
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The technique of parboiling represents more than 20% of the total rice industrialized in Brazil, and that this portion is increasing need for improvements in it processing. The parboiled rice is nutritional and economic advantages, and various changes that this process
causes the grain are linked to the techniques employed. Inefficiencies and inexperience in the actions not only negate the advantages described, such as reducing the nutritional value of
cereal. Therefore, it is necessary to adjust the operational parameters to the characteristics of raw material, in order to obtain success in the process, because the isotherms of hydration
depends on several factors and different for each cultivar and each bit pattern. This study aimed to establish whether there is the influence of the variable soaking (temperature and
immersion time) on the quality technology (absorption rate of water content, dry solids and pH of the water immersion of soaking; index opening shell of the grains, degree of polishing, the income benefit, whole grain, defect analysis, color and test firing), chemical moisture,
ash, crude proteins, crude fiber, lipids, carbohydrates, minerals and amylose content) and sensory cultivars upland rice cultivars BRS Primavera and BRS Sertaneja. For each cultivar was used a central composite rotational design (DCCR), which includes a factor of 22 over three replications at the central point and axial 4, totaling 11 treatments. As the temperature increased (mainly at the gelatinization temperature) and immersion time increased: the rate of
water absorption, the rate of opening of the shell of the grains, the degree of polishing, the income benefit, income integer, the incidence of damaged grains, bananas and whole grains
and translucent became easier to visualize the stained grains and chopped, the values of L *, b *, a * and ∆E *. The parboiled rice cv. BRS Primavera showed higher ash content, however the phosphorus, manganese, potassium and zinc did not change and the magnesium, calcium and copper reduced compared to white rice. For cv. BRS Folk parboiled rice had a higher content of ash, protein, fat and fiber, but the amount of manganese, potassium and zinc did
not change compared to white rice. The levels of magnesium, calcium and copper reduced and phosphorus increased. The samples had grains loose and soft, higher yield and cooking
time that the samples of white rice. Global acceptance of parboiled cooked values were constant between the two cultivars, ranging in scale adopted between indifferent and like moderately.
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Fonseca, Flávia Araújo da.Condições de encharcamento sobre a qualidade de arroz parbolilzado cultivado em terras altas - 2009 - [quantidade de folhas. Dissertação - Programa de Pós-graduação em Ciência e Tecnologia de Alimentos - Universidade Federal de Goiás - 16.11.2009.