Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1166035
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dc.contributor.authorBENTO, J. A. C.
dc.contributor.authorSILVA, M. A.
dc.contributor.authorROSÁRIO NETO, A.
dc.contributor.authorSOUZA NETO, M. A. de
dc.contributor.authorNARCISO, M. G.
dc.contributor.authorCOLOMBARI FILHO, J. M.
dc.contributor.authorBASSINELLO, P. Z.eng
dc.date.accessioned2024-07-29T16:55:38Z-
dc.date.available2024-07-29T16:55:38Z-
dc.date.created2024-07-29
dc.date.issued2024
dc.identifier.citationCiência Rural, v. 54, n. 7, e20230327, 2024.
dc.identifier.issn1678-4596
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1166035-
dc.descriptionThis research evaluated different rice genotypes regarding physicochemical and instrumental parameters of grain quality and associated the data with sensory analysis to support the creation of rules for classification of the culinary quality of rice (texture), based on isolated or combined parameters. The combination of amylose content and gelatinization temperature was able to predict the rice quality. According to the sensorial panel, the instrumental stickiness was able to segregate rice with very low amylose content or waxy to the other ones. Regarding pasting properties, rice that presented high final viscosity (310-480 RVU), setback (165-245 RVU), and pasting temperature (78 - 88 °C), and low values for breakdown (15-120 RVU), associated with a high stickiness (>-5N) was desirable by the Brazilian consumers. The classification rules created through the relationship between the physicochemical parameters and the texture profile evaluated by the sensory panel will help to verify the culinary profile of the rice samples (through free software), which makes it easier to predict the probability of rice meeting the desired quality standards.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectPropriedades de pasta
dc.subjectPegajosidade do arroz
dc.titleIntegration of physicochemical and instrumental quality data to estimate the texture of polished rice.
dc.typeArtigo de periódico
dc.subject.thesagroArroz
dc.subject.thesagroOryza Sativa
dc.subject.thesagroAmilose
dc.subject.thesagroTextura de Alimento
dc.subject.thesagroArroz Polido
dc.subject.nalthesaurusRice
dc.subject.nalthesaurusAmylose
dc.subject.nalthesaurusPasting properties
dc.subject.nalthesaurusTextured foods
riaa.ainfo.id1166035
riaa.ainfo.lastupdate2024-07-29
dc.identifier.doihttps://doi.org/10.1590/0103-8478cr20230327
dc.contributor.institutionJULIANA APARECIDA CORREIA BENTO, UNIVERSIDADE FEDERAL DE MATO GROSSOeng
dc.contributor.institutionMARÍLIA ARAÚJO SILVA, UNIVERSIDADE FEDERAL DE GOIÁSeng
dc.contributor.institutionANTÔNIO ROSÁRIO NETO, UNIVERSIDADE FEDERAL DE LAVRASeng
dc.contributor.institutionMENANDES ALVES DE SOUZA NETO, UNIVERSIDADE FEDERAL DE GOIÁSeng
dc.contributor.institutionMARCELO GONCALVES NARCISO, CNPAFeng
dc.contributor.institutionJOSE MANOEL COLOMBARI FILHO, CNPAFeng
dc.contributor.institutionPRISCILA ZACZUK BASSINELLO, CNAT.eng
Aparece nas coleções:Artigo em periódico indexado (CNPAF)

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