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Changes occurring during the parboiling of upland rice and in the maceration water at different temperatures and soaking times
Author(s) -
da Fonseca Flávia Araújo,
Soares Júnior Manoel Soares,
Caliari Márcio,
Bassinello Priscila Zaczuk,
da Costa Eifert Eduardo,
Garcia Diva Mendonça
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02701.x
Subject(s) - maceration (sewage) , husk , cultivar , parboiling , agronomy , upland rice , chemistry , horticulture , botany , food science , materials science , oryza sativa , biology , composite material , biochemistry , gene
Summary The objective of this work was to investigate the influence of temperature and soaking time on the quality of grains from two upland rice cultivars. Response surface methodology and a central compound rotational design were used. The data obtained for the cultivars BRS Primavera and BRS Sertaneja varied, respectively, between 27.7–55.0% and 26.0–51.7% for the Husk‐Splitting Index; between 0.8–5.0% and 0.0–4.0% for the incidence of ‘banana’ grains; between 0.0–2.0% and 0.0–1.2% for non‐gelatinised grains; and between 0.2–0.7% and 0.2–0.8% for soluble solids in the maceration water. Because BRS Primavera grains had a narrower shape, they absorbed the water faster and consequently presented a greater amount of physical defects, although the losses to the water were smaller than BRS Sertaneja.