Physico-chemical characteristics, cooking and texture of polished and brown rice of different varieties sold in Brazil

Authors

  • Amanda Souza da Silva Federal University of Ouro Preto https://orcid.org/0000-0003-3710-0411
  • Kerolaine Lijanda Anselmo Federal University of São João del-Rei
  • Géssica Regiane Silva Federal University of São João del-Rei
  • Clara Mariana Lima Federal University of Santa Catarina https://orcid.org/0000-0002-3150-9139
  • Maria Helena Araujo Federal University of Minas Gerais
  • Tatiana Aparecida Ribeiro dos Santos Benfica Federal Institute of Southeast Minas Gerais
  • Washington Azevêdo da Silva Federal University of São João del-Rei
  • Eleonice Moreira Santos Federal University of Ouro Preto
  • Felipe Machado Trombete Federal University of São João del-Rei

DOI:

https://doi.org/10.33448/rsd-v9i7.4556

Keywords:

Oryza sativa; Zizania aquatic; Cereal grains; Whole grain; Wild rice.

Abstract

The diversity of whole rice grains with black and red pericarp has been valued in Brazil due to its different characteristics of color, texture, and also due to the association with health benefits. This work aimed to evaluate the physicochemical, cooking, and textural characteristics of different samples of polished and whole rice grains from different varieties marketed in Brazil. A total of 28 samples were collected and divided into 6 groups: polished white rice, white polished parboiled rice, whole white rice, whole red rice, whole black rice, and whole wild rice.  Moisture content, crude protein, ash, mineral content, hardness, and adhesiveness were analyzed. The cooking quality was evaluated through the determination of cooking time, swelling ratio, and volume expansion ratio. A strong correlation between the protein content and the hardness value of cooked grains was observed. The polished samples showed the lowest ash and mineral values and the shortest cooking time. A strong correlation was also observed for the volume expansion ratio and hardness of cooked samples. The data obtained contribute to a better understanding of the quality of the rice marketed in Brazil and demonstrate a large variation among samples in terms of physicochemical, cooking, and texture properties.

Author Biography

Clara Mariana Lima, Federal University of Santa Catarina

Possui graduação em Engenharia de Alimentos pelo Instituto Federal do Norte de Minas Gerais - IFNMG (2016) e mestrado em Ciência dos Alimentos pela Universidade Federal de Lavras - UFLA (2019). Atualmente, é doutoranda em Ciência dos Alimentos pela Universidade Federal de Santa Catarina - UFSC. Frequentou a Escola de Verão em Toxicologia da Universidade de São Paulo - USP (2018) e especializou-se em Saúde Pública e Vigilância Sanitária pela Faculdade Alfa América (2020). Constitui membro efetivo da Sociedade Brasileira de Toxicologia - SBTox, desde 2017, membro convidado da Hispanic Organization of Toxicologists - HOT/Society of Toxicology - SOT, desde 2018, e integra a Rede de Pesquisadores, desde 2019. Compôs o Conselho Consultivo de Ações de Popularização da Ciência entre os anos de 2017 e 2019. Os principais temas de interesse são: biomarcadores de exposição humana a compostos tóxicos pela alimentação; contaminantes formados durante o processamento industrial; aditivos sintéticos; metais tóxicos; toxinas produzidas por micro-organismos e resíduos de fármacos veterinários em produtos de origem animal. Desenvolveu itens na área de Ciência e Tecnologia de Alimentos, mediante contratação, via Universidade Federal de Juiz de Fora - UFJF (2018) e prestou serviços de consultoria industrial (2018

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Published

16/06/2020

How to Cite

SILVA, A. S. da; ANSELMO, K. L.; SILVA, G. R.; LIMA, C. M.; ARAUJO, M. H.; BENFICA, T. A. R. dos S.; SILVA, W. A. da; SANTOS, E. M.; TROMBETE, F. M. Physico-chemical characteristics, cooking and texture of polished and brown rice of different varieties sold in Brazil. Research, Society and Development, [S. l.], v. 9, n. 7, p. e901974556, 2020. DOI: 10.33448/rsd-v9i7.4556. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/4556. Acesso em: 5 nov. 2024.

Issue

Vol. 9 No. 7

Section

Agrarian and Biological Sciences

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