Procesos físicos industriales para reducir el tiempo de cocción del arroz integral - Una revisión
DOI:
https://doi.org/10.33448/rsd-v12i9.43232Palabras clave:
Compuestos nutricionales; Salvado de arroz; Tiempo de cocción; Absorción de agua; Fisuras en los granos.Resumen
El arroz tiene importancia social, económica y nutricional en diferentes países. En su forma integral, su consumo confiere más beneficios para la salud. Sin embargo, por sus características de mayor dureza y tiempo de cocción prolongado, tiene baja aceptación entre los consumidores. El objetivo de este estudio fue analizar, a través de una revisión bibliográfica, los métodos que utilizan principios físicos para reducir el tiempo de cocción del arroz integral. Se seleccionaron 69 estudios encontrados en diferentes bases de datos, publicados desde 2002 hasta 2022. Se recopilaron las características del procesamiento del arroz, sus principales formas de consumo, la superioridad nutricional del arroz integral, los desafíos de la producción y la contextualización del desarrollo del arroz de nuevos métodos de procesamiento. Se describieron y analizaron los principales métodos de procesamiento encontrados para reducir el tiempo de cocción del arroz integral en relación con los métodos de investigación, los principios físicos y los resultados obtenidos. Siendo ellos el pulido parcial; pre-hidratación, cocción y secado; inducción de fisuras; calefacción por radiación infrarroja; tratamiento con alta presión hidrostática; tratamiento ultrasónico y tratamiento con plasma frío a baja presión. Se encontró que, aunque estos métodos reducen el tiempo de cocción, algunos pueden causar una disminución en el valor nutricional del arroz integral. De esta forma, se consideró que los tratamientos de pre-hidratación, cocción y secado y la inducción de fisuras en los granos son los más promisorios, ya que influyeron significativamente en la reducción del tiempo de cocción del arroz integral, sin alterar su valor nutricional.
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