Título:	Impact of germination and polishing process on the technological and nutritional quality of rice cultivated in the brazilian cerrado.
Autor:	OLIVEIRA, M. E. A. S. BASSINELLO, P. Z. COLOMBARI FILHO, J. M. CARVALHO, C. W. P. de TAKEITI, C. Y.
Afiliación:	MARIA EUGENIA ARAUJO SILVA OLIVEIRA, UNIRIO; PRISCILA ZACZUK BASSINELLO, CNPAF; JOSE MANOEL COLOMBARI FILHO, CNPAF; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; CRISTINA YOSHIE TAKEITI, CTAA.
Año:	2020
Referencia:	In: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020. Saudabilidade na indústria de cereais e panificação: resumo expandido. Sete Lagoas: Universidade Federal de São João Del-Rei, 2020.
Descripción:	In this work, the effect of germination and polishing on the nutritional and technological profile of four different rice cultivars from Brazilian Cerrado were evaluated. The cultivars were germinated, processed and evaluated for the water uptake, germination index, falling number, rapid viscosity analysis and ferulic acid content. The results showed that the germination time for 24 h neither increase the levels of ferulic acid nor caused structural changes in the polysaccharide matrix of these cultivars, except for Moti cultivar. Longer germination times can improve these technological and nutritional aspects.
Thesagro:	Arroz Oryza Sativa Cerrado Germinação Qualidade Ácido Tecnologia de Alimento
NAL Thesaurus:	Food technology Rice Germination Seed quality Ferulic acid
Palabras clave:	Acido ferúlico
ISBN:	978-65-88243-73-2
DOI:	10.29327/cbcp2020
Notas:	CBCP.
Tipo de Material:	Artigo em anais e proceedings
Acceso:	openAccess
Aparece en las colecciones:	Artigo em anais de congresso (CNPAF)