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Integration of physicochemical and instrumental quality data to estimate the texture of polished rice.

Authors :
Correia Bento, Juliana Aparecida
Araújo Silva, Marília
Rosário Neto, Antônio
de Souza Neto, Menandes Alves
Gonçalves Narciso, Marcelo
Colombari Filho, José Manoel
Bassinello, Priscila Zaczuk
Source :
Ciência Rural. 2024, Vol. 54 Issue 7, p1-11. 11p.
Publication Year :
2024

Abstract

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. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
01038478
Volume :
54
Issue :
7
Database :
Academic Search Index
Journal :
Ciência Rural
Publication Type :
Academic Journal
Accession number :
175887674
Full Text :
https://doi.org/10.1590/0103-8478cr20230327