Please use this identifier to cite or link to this item:
|Research center of Embrapa/Collection:||Embrapa Agroindústria de Alimentos - Artigo em periódico indexado (ALICE)|
|Type of Material:||Artigo em periódico indexado (ALICE)|
|Authors:||ASCHERI, D. P. R.|
BOÊNO, J. A.
BASSINELLO, P. Z.
ASCHERI, J. L. R.
|Additional Information:||DIEGO PALMIRO RAMIREZ ASCHERI, UEG; JOSIANNY ALVEZ BOÊNO, CEFET; PRISCILA ZACZUK BASSINELLO, CNPAF; JOSE LUIS RAMIREZ ASCHERI, CTAA.|
|Title:||Correlation between grain nutritional content and pasting properties of pre-gelatinized red rice flour.|
|Publisher:||Revista Ceres, Viçosa, MG, v. 59, n. 1, p. 16-24, jan./fev. 2012.|
|Description:||As 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.|
|Appears in Collections:||Artigo em periódico indexado (CTAA)|