Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/921490
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dc.contributor.authorASCHERI, D. P. R.pt_BR
dc.contributor.authorBOÊNO, J. A.pt_BR
dc.contributor.authorBASSINELLO, P. Z.pt_BR
dc.contributor.authorASCHERI, J. L. R.pt_BR
dc.contributor.otherDIEGO PALMIRO RAMIREZ ASCHERI, UEG; JOSIANNY ALVEZ BOÊNO, CEFET; PRISCILA ZACZUK BASSINELLO, CNPAF; JOSE LUIS RAMIREZ ASCHERI, CTAA.pt_BR
dc.date.accessioned2012-04-03T11:11:11Zpt_BR
dc.date.accessioned2012-04-03T11:11:11Zpt_BR
dc.date.available2012-04-03T11:11:11Zpt_BR
dc.date.available2012-04-03T11:11:11Zpt_BR
dc.date.created2012-04-03pt_BR
dc.date.issued2012pt_BR
dc.identifier.other31275pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/921490pt_BR
dc.descriptionAs with any variety of rice, red rice characteristics are subject to varietal differences, growing conditions, types of processing, and nutritional and rheological properties. This study determined the nutritional characteristics (centesimal composition and minerals) and paste viscosity properties of raw grains of four red rice genotypes (Tradicional MNAPB0405, MNACE0501 and MNACH0501) and the paste viscosity properties of pre-gelatinized flours obtained at different cooking times (20, 30 and 40 min). The main nutritional properties were correlated with the pasting properties of the pre-gelatinized flours. The samples showed differences in nutritional properties and paste viscosity. MNAPB0405 and MNACE0501 showed higher levels of fiber and fat and provided higher caloric energy than Tradicional and MNACH0501, which, in turn, showed higher levels of amylose. MNACH0501 showed higher peak viscosity (2402 cP), higher breakdown viscosity (696 cP) and a greater tendency to retrogradation (1510 cP), while Tradicional, MNAPB0405 and MNACE0501 had pasting profiles with peak viscosities varying between 855 and 1093 cP, breaking viscosity below 85 cP and retrogradation tendency between 376 and 1206 cP. The factors genotype and cooking time influenced the rheological behavior of pre-gelatinized flours, decreasing their pasting properties. The protein and amylose levels are correlated with the pasting properties and can be used as indicators of these properties in different genotypes of red rice, whether raw or processed into pre-gelatinized flours.pt_BR
dc.description.uribitstream/item/57051/1/PZ.pdfpt_BR
dc.languageenpt_BR
dc.language.isoengeng
dc.publisherRevista Ceres, Viçosa, MG, v. 59, n. 1, p. 16-24, jan./fev. 2012.pt_BR
dc.relation.ispartofEmbrapa Arroz e Feijão - Artigo em periódico indexado (ALICE)pt_BR
dc.rightsopenAccesspt_BR
dc.titleCorrelation between grain nutritional content and pasting properties of pre-gelatinized red rice flour.pt_BR
dc.typeArtigo em periódico indexado (ALICE)pt_BR
dc.date.updated2012-04-11T11:11:11Zpt_BR
dc.subject.thesagroArrozpt_BR
dc.subject.thesagroOryza sativapt_BR
dc.subject.thesagroPropriedade reológicapt_BR
dc.subject.thesagroPropriedade físico-químicapt_BR
dc.subject.thesagroCerealpt_BR
dc.subject.nalthesaurusPhysicochemical propertiespt_BR
dc.subject.nalthesaurusRicept_BR
dc.subject.nalthesaurusRheological propertiespt_BR
dc.ainfo.id921490pt_BR
dc.ainfo.lastupdate2012-04-11pt_BR
Appears in Collections:Artigo em periódico indexado (CNPAF)

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