Nova estratégia de integração de parâmetros de qualidade de grãos com uso de aplicativo em software livre para estimativa da qualidade culinária de arroz branco
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2018-07-27
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Universidade Federal de Goiás
Resumo
The culinary quality of rice still prevails as a determinant parameter in the selection of
promising lines by genetic breeding programs. Rice cooker test is one of the methods most
used by research and processing industries in evaluating the yield and texture of the cooked
grains of cultivars released and / or new lineages under study. Normally, in the methodology,
the homemade cooking is simulated and the sensorial test is carried out with a team of
tasters selected and trained for this purpose, choosing those most promising lines. However,
traditional sensory evaluation is a judicious and relatively time-consuming method, since it
requires training, aptitude, people and product availability, and scales of classification of
standardized attributes associated with instrumental scales whenever possible. An
instrumental test for texture analysis of cooked rice that is standard, reliable, fast and
reproducible and whose results are associated with sensorial evaluation is not yet available.
The objective of this work was to adjust the scale of cooked rice texture notes in the sensorial
analysis, through new standards and according to the sensitivity of the panel of tasters and
demands of Brazilian industries. The objective of this study was to evaluate the grain quality
of 55 rice genotypes with different levels of amylose by means of sensorial, physico-chemical
and instrumental methods and to propose rules based on the association of laboratory data
with the sensory data for validation of an application recently developed in free software, with
the function of integrating the quality data and indicating the expected culinary quality for the
sample. Prediction models for sensory evaluation were expanded through statistical methods
such as multiple regression, polytomic logistic regression, and principal component analysis.
The results showed that 70% of the parameters of the viscoamilographic profile were
associated to the sensory analysis data, followed by 68% and 62% for the instrumental
analysis of texture and for the combination of the amylose content and the gelatinization
temperature of the samples, respectively. The results of the multiple regression showed a
high predictive power, with four significant variables (pejity and instrumental hardness, peak
viscosity and final viscosity), indicating a great association of these values with the sensorial
test. The viscoamilographic measurements of RVA (peak viscosity, trough, final viscosity,
setback and peak time) also presented high predictive power of the instrumental texture with
77% of the total variance explained by the two main components. From these data, it was
possible to create value rules for the development of a free software application in the
prediction of rice cooking quality. The parameters used and the prediction models used
allowed the data from the instrumental tests to predict the most probable classification of the
culinary quality, without the necessity of the sensorial test itself.
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SILVA, M. A. Nova estratégia de integração de parâmetros de qualidade de grãos com uso de aplicativo em software livre para estimativa da qualidade culinária de arroz branco. 2018. 121 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2018.