Cooking quality of upland and lowland rice characterized by different methods

Garcia, Diva Mendonça; Bassinello, P. Z.; Ascheri, Diego Ramiro Palmirez; Ascheri, J. L. R.; Trovo, José Benedito de Freitas; Cobucci, R. de M. A.

doi:10.1590/s0101-20612011000200010

Cited by 9 publications

(6 citation statements)

References 8 publications

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“…As propriedades de pasta do arroz podem ser visualizadas na Tabela (CHAMPAGNE et al, 1999;GARCIA et al, 2011; ONG e BLANSHARD, 1995).…”

Section: Análises De Cocçãounclassified

Caracterização Físico-Química, Funcional E Nutricional De Duas Cultivares Brasileiras De Arroz

Polesi¹,

Lima²,

Morais³

et al. 2014

RBTA

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O objetivo deste trabalho foi realizar a caracterização físico-química, funcional e nutricional de duas cultivares brasileiras de arroz. O arroz da cultivar IAC 202 apresentou maior temperatura de gelatinização, absorção de água, volume de expansão, perda de sólidos, pegajosidade e amido lentamente digerível. O arroz da cultivar IRGA 417 apresentou maior teor de proteínas, lipídeos, amilose aparente, viscosidade em RVA, dureza, amido rapidamente digerível e amido resistente. O arroz IRGA 417 apresentou características de textura mais apreciada pelos brasileiros, com grão cozido mais firme e menos pegajoso. Além disso, apresentou vantagem nutricional sobre o IAC 202 pelo maior teor de proteínas e amido resistente. Palavras-chave: Oryza sativa, composição, propriedades de cocção, digestibilidade do amido, textura. 4 Conclusão O arroz da cultivar IAC 202 apresentou maior AA, VE, PS, pegajosidade e ALD. O arroz da cultivar IRGA 417 apresentou maior teor de proteínas, lipídeos, amilose aparente, viscosidade em RVA, dureza, ARD e AR. O arroz IRGA 417 apresentou características de textura mais apreciada pelos brasileiros, com grão cozido mais firme e menos pegajoso. Além disso, apresentou vantagem nutricional sobre o IAC 202 pelo maior teor de proteínas e AR.

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“…As propriedades de pasta do arroz podem ser visualizadas na Tabela (CHAMPAGNE et al, 1999;GARCIA et al, 2011; ONG e BLANSHARD, 1995).…”

Section: Análises De Cocçãounclassified

Caracterização Físico-Química, Funcional E Nutricional De Duas Cultivares Brasileiras De Arroz

Polesi¹,

Lima²,

Morais³

et al. 2014

RBTA

View full text Add to dashboard Cite

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“…Starch pasting process taking place when starch granules are heated with water (Ratnayake & Jackson, 2006). The rapid viscosity analyser (RVA) is an efficient tool to mimic cooking procedure’s (Garcia et al ., 2011). In this study, freeze‐dried blackcurrant powder was incorporated into pea starch and mung bean starch separately to make pastes.…”

Section: Introductionmentioning

confidence: 99%

The effects of blackcurrant powder (Ribes nigrum) supplementation on pasting properties, physicochemical properties, and nutritive values of starch derived from mung bean (Vigna radiata L.) and pea (Pisum sativum L.)

Klosek

Brennan

et al. 2021

Int J of Food Sci Tech

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Summary Incorporation of bioactive‐containing fruits and/or vegetables into the carbohydrate‐rich food matrix are effective strategies to develop food products with functional health benefits. In this study, blackcurrant powder was added into pea starch and mung bean starch to form pastes to investigate the effects of blackcurrant powder on physicochemical and nutritional properties of the starch pastes. The predictive in vitro glycaemic response of the pastes was highlighted by in vitro glycaemic glucose equivalent assay and alpha‐amylase inhibitory activity assay. Both assays showed that blackcurrant powder attenuated (P < 0.05) reducing sugar released, through the inhibition of α‐amylase. The colour profiles and textural properties of the pastes were modified by the additions of blackcurrant berry powder at different levels. Nutritional characteristics of the pastes, including total phenolic content and antioxidant activity, were significantly changed (P < 0.05) with the addition of blackcurrant powder.

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“…The consistency of rice (friability, stickiness) is mainly related to the content of amylose and amylopectin, and the aroma of cooked rice is due to the volatile compound 2-acetyl-1-pyrroline [5,6]. Characteristics of rice grain quality for the consumer, as a rule, include the content of broken rice, the gelatinization temperature of the starch dispersion, the consistency of the glued starch [7,8]. Evaluating the rice varieties according to these indicators, one can make recommendations on the use of milled rice for the preparation of a certain type of dish.…”

Section: Introductionmentioning

confidence: 99%

Physical and chemical properties of rice grain of variety Rapan at different seeding rates and does of nitrogen fertilizers

et al. 2021

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The paper presents the results of evaluating the rice variety Rapan grown in 2018, 2019 at different seeding rates and doses of nitrogen fertilizers, according to the main amylographic characteristics of starch dispersion and fracturing. In 2018 and 2019, when growing variety Rapan with seeding rates of 4, 6 and 8 million viable seeds, the highest values were noted for the “fracturing” trait at a nitrogen dose of 92 kg/ha of active ingredient. In 2018, they amounted to 31, 35 and 41%, respectively, in 2019 - 13, 12 and 12%, respectively. The following tendency in the change of rice quality traits was noted: in the samples grown without the use of nitrogen, low fracturing was revealed, while in the N92 variants the value of the trait was maximum, with N184 - the minimum. Indicators for the “maximum viscosity” at a nitrogen dose of 92 kg / ha of active ingredient had the lowest values at all three seeding rates and amounted to 484, 500 and 485 Br.units in 2018, respectively. In 2019 - 471, 440 and 480 Br. units. The opposite pattern was observed when determining the viscosity indices: at the minimum values of fracturing, the viscosity indices were maximum and decreased at high values of this trait.

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Cooking quality of upland and lowland rice characterized by different methods

Cited by 9 publications

References 8 publications

Caracterização Físico-Química, Funcional E Nutricional De Duas Cultivares Brasileiras De Arroz

Caracterização Físico-Química, Funcional E Nutricional De Duas Cultivares Brasileiras De Arroz

The effects of blackcurrant powder (Ribes nigrum) supplementation on pasting properties, physicochemical properties, and nutritive values of starch derived from mung bean (Vigna radiata L.) and pea (Pisum sativum L.)

Physical and chemical properties of rice grain of variety Rapan at different seeding rates and does of nitrogen fertilizers

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