Caracterização físico-química e culinária na predição da qualidade de grãos de arroz de terras altas
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Data
2012-08-28
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Universidade Federal de Goiás
Resumo
The 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.
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MOREIRA, Adriane. Caracterização físico-química e culinária na predição da qualidade de grãos de arroz de terras altas. 2012. 135 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2012.