Technological, physicochemical and sensory changes of upland rice in soaking step of the parboiling process
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2014-12
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Resumo
The aim of this study was to evaluate the effect of combinations of soaking temperature and
time during the parboiling on the technological, physicochemical and sensory quality of two upland rice
cultivars. The milling degree for BRS Primavera and BRS Sertaneja cultivars ranged from 7.11 to 8.89 g
100 g -1 and 7.62 to 8.91 g 100 g -1 and the head yield from 63.77 to 69.26 g 100 g -1 and from 73.22 to 75.40 g 100 g -1 ,
respectively. The ash content for parboiled BRS Sertaneja increased up to 68%; regarding protein, the content
increased up to 10% and for lipids, the values increased up to 86%, approximately, after processing. The
higher the soaking temperature, the lower the milling degree and head yield. The parboiled rice BRS
Primavera achieved higher contents of ash and lipid in relation to non-parboiled milled rice, while the BRS
Sertaneja obtained higher ash, protein, lipid, and crude fiber contents. Parboiled rice samples had higher
yield and cooking time than milled rice samples. The condition of soaking at 65°C for 60 min. and 60 o C for
112 min. was sufficient for the acceptance of all sensory attributes evaluated in BRS Primavera, and 65 o C
for 420 min. in BRS Sertaneja.
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Oryza sativa L., Cooking quality, Acceptability., Milling degree, Proximate composition, Head yield, Oryza sativa L., Aceitabilidade, Grau de polimento, Qualidade de cozimento, Rendimento de inteiros, Composição centesimal
Citação
FONSECA, Flávia Araújo; SOARES JÚNIOR, Manoel Soares; BASSINELLO, Priscila Zaczuk; EIFERT, Eduardo da Costa; GARCIA, Diva Mendonça; CALIARI, Márcio. Technological, physicochemical and sensory changes of upland rice in soaking step of the parboiling process. Acta Scientiarum. Technology, Maringá, v. 36, n. 4, p. 753-760, Oct./Dec. 2014.