Reduction in the cooking time of brown rice through the induction of fissuring
DOI:
https://doi.org/10.33448/rsd-v9i9.7403Keywords:
Cereals; Moisture; Drying.Abstract
The objective was to evaluate the effects of the hydration and drying process on the cooking time and on the technological characteristics of brown rice. The Response Surface Methodology was used to determine the combined effect of the independent variables: i) Initial moisture content of the grains (14.4% to 25.6%) and ii) Drying temperature (30ºC to 46ºC). The percentage of whole and broken grains, the acidity index (IA), the fissuring index (FI), the colorimetric profile and the minimum cooking time (MCT) were evaluated. The results indicated that there was no significant influence on the percentage of whole grains, which presented values of 97.66%, of broken grains with a value of 2.41% and on the AI, which varied between 0.38 mg of KOH.g-1 to 0.54 mg KOH.g-1. However, the increase in the moisture content of the samples increased the FI, which varied between 51% and 97% and reduced the MCT from 20 min to 14 min. In addition, there was an increase in the values of color parameters a*, b* and chroma, but there was no significant influence on the values of luminosity, hue angle, color difference and hue difference, keeping the samples with brown yellow color similar to the color of the control sample. The hydration of brown rice, with a minimum of 24% moisture content and drying with temperature in the range of 32ºC to 38ºC allowed an increase of 97% in the FI and, consequently, a reduction of 30% in the MCT, making it more practical to prepare brown rice.
References
Akowuah, J. O.; Addo, A. & Bart-plange, A. (2012). Influence of drying temperature and storage duration on fissuring and milling quality of jasmine 85 rice variety. Journal of Science and Technology, 32(2), 26-33. doi.org/10.4314/just.v32i2.4
Batista, C. S; dos Santos, J. P., Dittgen, C. L., Colussi, R., Bassinello, P. Z., Elias, M. C., & Vanier, N. L. (2019). Impact of cooking temperature on the quality of quick cooking brown rice. Food chemistry, 286, 98-105. doi.org/10.1016/j.foodchem.2019.01.187
Bhattacharya, K. R. (2011). Rice quality: A guide to rice properties and analysis. Elsevier.
BRASIL. Ministério da Agricultura, Pecuária e Abastecimento. (2009). Instrução normativa nº 6, de 16 de fevereiro de 2009. Aprova o Regulamento Técnico do Arroz, definindo o seu padrão oficial de classificação, com os requisitos de identidade e qualidade, a amostragem, o modo de apresentação e a marcação ou rotulagem. Diário Oficial da República Federativa do Brasil, Brasília. Recuperado de http://sistemasweb.agricultura.gov.br/sislegis/action/detalha Ato.do?method=visualizarAtoPortalMapa&chave=1687046295
Chen, M., Bergman, C. J., & McClung, A. M. (2019). Hydrolytic rancidity and its association with phenolics in rice bran. Food Chemistry, 285, 485-491. doi.org/10.1016/j.foodchem.2019.01.139
Cnossen, A. G., Jiménez, M. J., & Siebenmorgen, T. J. (2003). Rice fissuring response to high drying and tempering temperatures. Journal of Food Engineering, 59(1), 61-69. doi. 10.1016/S0260-8774(02)00431-4
Colina, J., & Guerra, M. (2009). Obtención y evaluación de arroz integral de cocción rápida. Interciencia, 34(10), 736-741. Recuperado em 18 de agosto de 2020, de http://ve.scielo.org/scielo.php?script=sci_arttext&pid=S0378-18442009001000012&lng=pt&tlng=es.
Huang, H., Belwal, T., Li, L., Wang, Y., Aalim, H., & Luo, Z. (2020). Effect of modified atmosphere packaging of different oxygen levels on cooking qualities and phytochemicals of brown rice during accelerated aging storage at 37° C. Food Packaging and Shelf Life, 25, 100529. doi.org/10.1016/j.fpsl.2020.100529
Instituto Adolfo Lutz. (2008). Métodos físico-químicos para análise de alimentos (4ª ed. 1º Edição digital). São Paulo: Instituto Adolfo Lutz. Disponível em: http://www.ial.sp.gov.br/resources/editorinplace/ial/2016_3_19/analisedealimentosial_2008.pdf
Juliano, B. O., & Bechtel, D. B. (1985). The rice grain and its gross composition. In: Juliano, B. O. Rice: chemistry and technology. (2ª. ed., pp.17-57). St. Paul: American Association of Cereal Chemists.
Khalua, R. K., Tewari, S., & Mondal, R. (2019). Nutritional comparison between brown rice and white rice. Magnesium, 5, 20.
Le, T. Q., & Jittanit, W. (2015). Optimization of operating process parameters for instant brown rice production with microwave-followed by convective hot air drying. Journal of Stored Products Research, 61, 1-8. doi.org/10.1016/j.jspr.2015.01.004
Menezes, N. L. D., Pasqualli, L. L., Barbieri, A. P. P., Vidal, M. D., & Conceição, G. M. (2012). Temperaturas de secagem na integridade física, qualidade fisiológica e composição química de sementes de arroz. Pesquisa Agropecuária Tropical, 42(4), 430-436. doi.org/10.1590/S1983-40632012000400011
Minolta, K. (2007). Precise color communication: color control from perception to instrumentation. Japan: Konica Minolta.
Mohorič, A., Vergeldt, F., Gerkema, E., de Jager, A., van Duynhoven, J., van Dalen, G., & Van As, H. (2004). Magnetic resonance imaging of single rice kernels during cooking. Journal of Magnetic Resonance, 171(1), 157-162. doi. 10.1016/j.jmr.2004.08.013
Monge-Rojas, R., Mattei, J., Fuster, T., Willett, W., & Campos, H. (2014). Influence of sensory and cultural perceptions of white rice, brown rice and beans by Costa Rican adults in their dietary choices. Appetite, 81, 200-208. doi. 10.1016/j.appet.2014.06.028
Monks, J. L. F., Vanier, N. L., Casaril, J., Berto, R. M., de Oliveira, M., Gomes, C. B., ... & Elias, M. C. (2013). Effects of milling on proximate composition, folic acid, fatty acids and technological properties of rice. Journal of Food Composition and Analysis, 30(2), 73-79. doi.org/10.1016/j.jfca.2013.01.009
Mutters, R. G., & Thompson, J. F. (2009). Rice quality handbook (Vol. 3514). UCANR Publications.
Odek, Z. R. (2017). Application of X-ray Imaging as a Technique for Fissure Detection in Rough Rice Kernels. Doctoral dissertation, University of Arkansas, Fayettevill, United States.
Paraginski, R. T., Ziegler, V., Talhamento, A., Elias, M. C., & Oliveira, M. D. (2014). Propriedades tecnológicas e de cocção em grãos de arroz condicionados em diferentes temperaturas antes da parboilização. Brazilian Journal of Food Technology, 17(2), 146-153. doi.org/10.1590/bjft.2014.021
Pereira, A. S., Shitsuka, D. M., Parreira, F. J., & Shitsuka, R. (2018). Metodologia da pesquisa científica.[e-book]. Santa Maria. Ed. UAB/NTE/UFSM. Disponível em: https://repositorio. ufsm. br/bitstream/handle/1/15824/Lic_Computacao_Metodologia-Pesquisa-Cientifica. pdf.
Rodrigues, M. I., & Iemma, A. F. (2014). Planejamento de experimentos e otimização de processos. 3ª. Campinas/SP: Cárita Editora.
SOSBAI - Sociedade Sul-Brasileira de Arroz Irrigado. (2018). Arroz Irrigado: Recomendações Técnicas da Pesquisa para o Sul do Brasil. In: XXXII Reunião Técnica da Cultura do Arroz Irrigado. Farroupilha: Sociedade Sul-Brasileira de Arroz Irrigado. Recuperado de http://www.sosbai.com.br/docs/Boletim_RT_2018.pdf
Teló, G. M., Marchesan, E., Ferreira, R. B., Lúcio, A. D. C., Sartori, G. M. S., & Cezimbra, D. M. (2011). Qualidade de grãos de arroz irrigado colhidos com diferentes graus de umidade em função da aplicação de fungicida. Ciência Rural, 41(6), 960-966. doi.org/10.1590/S0103-84782011000600007
Wang, C., Feng, Y., Fu, T., Sheng, Y., Zhang, S., Zhang, Y., ... & Zhang, D. (2020). Effect of storage on metabolites of brown rice. Journal of the Science of Food and Agriculture, 100, 4364–4377. doi. 10.1002/jsfa.10462
Wu, J., Chen, J., Liu, W., Liu, C., Zhong, Y., Luo, D., ... & Guo, X. (2016). Effects of aleurone layer on rice cooking: A histological investigation. Food chemistry, 191, 28-35. doi. 10.1016/j.foodchem.2014.11.058
Yang, W., Jia, C. C., Siebenmorgen, T. J., Pan, Z., & Cnossen, A. G. (2003). Relationship of kernel moisture content gradients and glass transition temperatures to head rice yield. Biosystems Engineering, 85(4), 467-476. doi.org/10.1016/S1537-5110(03)00091-6
Zhao, L., Yang, J., Wang, S., & Wu, Z. (2020). Investigation of glass transition behavior in a rice kernel drying process by mathematical modeling. Drying Technology, 38(8), 1092-1105. doi.org/10.1080/07373937.2019.1612427
Ziegler, V., Ferreira, C., Goebel, J., Batista, A., Kroning, D., & Elias, M. (2016). Efeitos da temperatura de armazenamento sobre as propriedades tecnológicas e sensoriais de arroz integral de pericarpo pardo, preto e vermelho. Brazilian Journal of Food Research, 7(3), 173-189. doi.org/10.3895/rebrapa.v7n3.4013
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Christian Rafael Câmara De Souza; Leomar Hackbart da Silva; Paula Fernanda Pinto da Costa
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
