Caracterização da qualidade de grãos e determinação de presença de aroma em arroz de tipo Basmati
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2017-08-30
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Universidade Federal de Goiás
Resumo
Recently, 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.
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RIBEIRO, F. A. Caracterização da qualidade de grãos e determinação de presença de aroma em arroz de tipo Basmati. 2017. 85 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2017.