Mestrado em Ciência e Tecnologia de Alimentos (EA)
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Navegando Mestrado em Ciência e Tecnologia de Alimentos (EA) por Por Orientador "Bassinello, Priscila Zaczuk"
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Item Determinação de parâmetros de qualidade de grãos associados ao comportamento culinário em arroz de terras altas(Universidade Federal de Goiás, 2015-09-29) Fonseca, Raíza Cavalcante; Borba, Tereza Cristina de Oliveira; http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4733585A9; Bassinello, Priscila Zaczuk; http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4771005D0; Colombari Filho, José Manoel; Brondani, Claudio; Bassinello, Priscila ZaczukThe factors that control the rice cooking behavior are related to the physicochemical characteristics of the grain. The information of these traits is important to understanding the changes undergone by food during the cooking process. The objective of this work was to understand culinary behavior of upland rice genotypes with different levels of amylose through the characterization of physical, physicochemical, genetic and cooking quality of grain, as well as linking these factors to each other in order to point out reliable and reproducible indicators. We have analyzed eleven upland rice genotypes from the 2013 crop season at Embrapa Rice and Beans regarding the physical grain quality traits (head rice yield, grain size, percentage of chalk, milling degree), starch granule properties (morphology of the starch granules, swelling power, apparent amylose and absolute gelatinization temperature by alkaline dispersion, thermal properties by differential scanning calorimetry, pasting properties, the size distribution of amylopectin branched chains) and cooking quality (texture: hardness and stickiness of cooked grains (by cooking and instrumental tests) and of rice RVA gel). For genomic analysis, eight molecular markers associated to the cooking quality profile and described in the international literature were used. This study resulted in reliable and reproducible indicators of food quality for upland rice, to predict the culinary behavior profile were identified as key: the amylose content, gelatinization temperature, paste properties, instrumental texture properties and sensory of grains. In relation to validation markers for grain quality, it is concluded that the information derived from the analysis of association was possible to identify markers associated with cooking and technological attributes as well as to these favorable alleles. The final considerations involved in this study indicate that for different stages of breeding programs to launch on the market are cultivars of different analyzes displayed until the last assay which involves growing and use value.Item Caracterização físico-química e culinária na predição da qualidade de grãos de arroz de terras altas(Universidade Federal de Goiás, 2012-08-28) Moreira, Adriane Maranho; Borba, Tereza Cristina de Oliveira; Bassinello, Priscila Zaczuk; http://lattes.cnpq.br/7932216023958412; Caliari, Márcio; Melo, Patrícia Guimarães Santos; Bassinello, Priscila Zaczuk; Borba, Tereza Cristina de OliveiraThe evaluation of cooking and sensory characteristics of a particular cultivar is an important attribute for rice grain quality, in order to direct the decisions by the breeding programs and to allow the prediction of its market acceptance. The target population of this study was originated from a cross between two upland rice cultivars, BRS Primavera and Douradão, chosen in order to add to descendent genotypes the desirable grain quality of the first with the favorable agronomic profile of the second. The objective of this research was to propose a methodology for evaluating the quality of grain from that upland rice segregating population under different storage conditions, to optimize line selection in rice breeding programs focused on rice table. The grains were harvested in 2010 in Santo Antonio de Goiás, milled and analyzed for apparent amylose content, gelatinization temperature, rice flour paste viscosity and cooking test. The results were used to calculate the Pearson correlation coefficient (r). The ANOVA was performed by applying the "F" distribution of Fischer- Snedecor, adopting a significance level of 5%. The physicochemical characterization performed showed the existence of heterogeneous families. The observed changes in the physicochemical and cooking characteristics prove that time and temperature of storage promote modifications on chemical and physical properties of the grain, being the grain cohesiveness reduction the most pronounced change. From the use of the proposed methodology, it was possible to perform the pre-selection of accesses in the target population, by reducing at least 76% the number of resulting samples for final selection. Only 5% of the progeny were pre-selected for the five treatments simultaneously. Indirect analysis recommended for the characterization of rice cooking quality for direct consumption did not provide the desired setting with the cooking test, showing the need for greater integration of generated results and the application of more refined sensory test; on the other hand, they present themselves as appropriate to allow the pre-selection of accesses by this methodology. The methodology proposed in this study showed to be a useful tool in the pre-selection of individuals, and may also be adapted in the pre-selection of lines for other purposes in breeding programs of rice culture and even for other cultures.Item Propriedades físicas, químicas, nutricionais e tecnológicas de feijões (Phaseolus vulgaris L.) de diferentes grupos de cor(Universidade Federal de Goiás, 2016-08-25) Pinto, Jennifer Vieira; Lanna, Anna Cristina; http://lattes.cnpq.br/0661616367659826; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179; Bassinello, Priscila Zaczuk; http://lattes.cnpq.br/7932216023958412; Bassinello, Priscila Zaczuk; Damiani, Clarissa; Vanier, Nathan LevienWe aimed to characterize the physical, chemical, technological, nutritional and functional properties of beans from different color groups in order to feed the Embrapa Rice and Beans database, contributing with useful information to the scientific community and food industries. Carioca (Pérola - "PER" and BRS Estilo - "ETL"), black (BRS Esteio - "EST" and IPR Uirapuru - "IPR") and special beans (BRS Agreste - "AGR" and BRS Pitanga - "PIT") were grown in June (winter / 2014) in Santo Antônio de Goiás -GO, and analyzed for: the 100-seed weight, size, sphericity, color, moisture, water activity and density. Flours were analyzed for: granulometry, color, water absorption and solubility index, oil retention capacity, foam properties, emulsifiers, stabilizers, paste properties, kaempferol content, proximal composition, minerals, amino acid profile, protein in vitro digestibility and anti-nutritional factors. Black grains were lighter, and carioca, heavier. Grains of "PER" presented greater length and "AGR", greater sphericity; "ETL" tended to lighter grains; "PIT", "IPR" and "EST", darker. Flours of "EST" and "IPR" had greater uniformity; "ETL", "PER" and "AGR" presented lighter and more yellow flours; the "IPR" flour showed higher values of water absorption; "EST", higher values of oil absorption; the "PIT", better solubility; AGR, higher foaming (pH 2.5); the "IPR", the higher maximum viscosity. Grains of "PIT" presented higher concentration of kaempferol; "PIT" and "PER", higher protein levels; "EST" had more lipids; and "AGR", more carbohydrates. All flours had high mineral contents. Black beans showed higher levels of essential and non-essential amino acids, followed by special and carioca beans; "EST" had the lowest Essential Amino Acid Score (EAS) (1.20), and "ETL", highest EAS (1.40); "EST", lower protein digestibility; carioca and special beans, higher levels of phytic acid; "PIT" showed higher molar ratio (phytate: iron) and "AGR", higher molar ratio (phytate: zinc); "PER", lower tannin contents; "IPR", lower levels of trypsin inhibitors and "PIT", greater inhibition of α-amylase. The specialty beans presented excellent physical, chemical, technological, nutritional and functional characteristics, and can be used as ingredients of new products by the food industry.Item Caracterização da qualidade de grãos e determinação de presença de aroma em arroz de tipo Basmati(Universidade Federal de Goiás, 2017-08-30) Ribeiro, Fernando Araujo; Colombari Filho, José Manoel; http://lattes.cnpq.br/6219757785427246; Bassinello, Priscila Zaczuk; http://lattes.cnpq.br/7932216023958412; Bassinello, Priscila Zaczuk; Abreu, Aluana Gonçalves de; Vanier, Nathan LevienRecently, researches, crosses and selection of genetic and varietal lines of rice of special type have appeared, with greater growth and added growth to the productive chain and greater profitability to the producer. These grains are referred to as special because they presented peculiarities in one or more grain-related as size, shape and aroma. A simple volatile compound, 2-acetyl-1-pyrroline (2AP), is shown to be primarily responsible for the aroma of rice. The varieties of scented rice are often described as "popcorn-like". Thai Jasmine and Indian Basmati are the types most widely recognized and desired by consumers and consumers. "Premium" in the market, in addition, the global demand for fragrant rice is increasing. The objective of this research was to identify a presence and intensity of aroma and to characterize a physical and culinary quality of aromatic grains aiming the development of this special type of rice. Samples from the field trial were analyzed in 2015/16, in Goianira, Goiás, at the Fazenda Palmital da Embrapa Arroz e Feijão, composed of 56 treatments, of which 52 were accessions of aromatic rice from the Embrapa Germplasm Active Bank (BAG Arroz) and Four (IRGA 417, EMPASC 104, IAC 500 and Jasmine 85). The results of this study are presented in Table 1. After being harvested, the samples were cleaned, classified and followed for processing in the test mill, and the polished grains were oriented to the degree of polishing and analysis of the apparent amylose content, gelatinization temperature, visco- amylographic profile, cooking test, elongation And aroma. Among 52 different Basmati, 34 presented medium intense aroma; 2 absent; 3 varied had intense aroma and 13 varied showed little intense aroma. The tests showed a predominance of sticky and soft grains, with low integer yield and high elongation power, high gelatinization temperature and low amylose content. In relation to the aroma it is concluded that as varied of the Basmati type they presented considerable presence and intensity of characteristic aroma.