Título:	Integration of physicochemical and instrumental quality data to estimate the texture of polished rice.
Autor:	BENTO, J. A. C. SILVA, M. A. ROSÁRIO NETO, A. SOUZA NETO, M. A. de NARCISO, M. G. COLOMBARI FILHO, J. M. BASSINELLO, P. Z.
Afiliación:	JULIANA APARECIDA CORREIA BENTO, UNIVERSIDADE FEDERAL DE MATO GROSSO MARÍLIA ARAÚJO SILVA, UNIVERSIDADE FEDERAL DE GOIÁS ANTÔNIO ROSÁRIO NETO, UNIVERSIDADE FEDERAL DE LAVRAS MENANDES ALVES DE SOUZA NETO, UNIVERSIDADE FEDERAL DE GOIÁS MARCELO GONCALVES NARCISO, CNPAF JOSE MANOEL COLOMBARI FILHO, CNPAF PRISCILA ZACZUK BASSINELLO, CNAT.
Año:	2024
Referencia:	Ciência Rural, v. 54, n. 7, e20230327, 2024.
Descripción:	This 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.
Thesagro:	Arroz Oryza Sativa Amilose Textura de Alimento Arroz Polido
NAL Thesaurus:	Rice Amylose Pasting properties Textured foods
Palabras clave:	Propriedades de pasta Pegajosidade do arroz
ISSN:	1678-4596
DOI:	https://doi.org/10.1590/0103-8478cr20230327
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CNPAF)