Impact of germination and polishing process on the technological and nutritional quality of rice cultivated in the brazilian cerrado.

Impact of germination and polishing process on the technological and nutritional quality of rice cultivated in the brazilian cerrado.

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.

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Main Authors: OLIVEIRA, M. E. A. S., BASSINELLO, P. Z., COLOMBARI FILHO, J. M., CARVALHO, C. W. P. de, TAKEITI, C. Y.
Other Authors: 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.
Format: Anais e Proceedings de eventos biblioteca
Language:Ingles
English
Published: 2020-11-18
Subjects:Acido ferúlico, Arroz, Oryza Sativa, Cerrado, Germinação, Qualidade, Ácido, Tecnologia de Alimento, Food technology, Rice, Germination, Seed quality, Ferulic acid,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126741
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spelling dig-alice-doc-11267412020-11-19T09:11:09Z Impact of germination and polishing process on the technological and nutritional quality of rice cultivated in the brazilian cerrado. OLIVEIRA, M. E. A. S. BASSINELLO, P. Z. COLOMBARI FILHO, J. M. CARVALHO, C. W. P. de TAKEITI, C. Y. 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. Acido ferúlico Arroz Oryza Sativa Cerrado Germinação Qualidade Ácido Tecnologia de Alimento Food technology Rice Germination Seed quality Ferulic acid 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. CBCP. 2020-11-19T09:10:58Z 2020-11-19T09:10:58Z 2020-11-18 2020 Anais e Proceedings de eventos 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. 978-65-88243-73-2 http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126741 10.29327/cbcp2020 Ingles en openAccess
institution EMBRAPA
collection DSpace
country Brasil
countrycode BR
component Bibliográfico
access En linea
databasecode dig-alice
tag biblioteca
region America del Sur
libraryname Sistema de bibliotecas de EMBRAPA
language Ingles
English
topic Acido ferúlico
Arroz
Oryza Sativa
Cerrado
Germinação
Qualidade
Ácido
Tecnologia de Alimento
Food technology
Rice
Germination
Seed quality
Ferulic acid
Acido ferúlico
Arroz
Oryza Sativa
Cerrado
Germinação
Qualidade
Ácido
Tecnologia de Alimento
Food technology
Rice
Germination
Seed quality
Ferulic acid
spellingShingle Acido ferúlico
Arroz
Oryza Sativa
Cerrado
Germinação
Qualidade
Ácido
Tecnologia de Alimento
Food technology
Rice
Germination
Seed quality
Ferulic acid
Acido ferúlico
Arroz
Oryza Sativa
Cerrado
Germinação
Qualidade
Ácido
Tecnologia de Alimento
Food technology
Rice
Germination
Seed quality
Ferulic acid
OLIVEIRA, M. E. A. S.
BASSINELLO, P. Z.
COLOMBARI FILHO, J. M.
CARVALHO, C. W. P. de
TAKEITI, C. Y.
Impact of germination and polishing process on the technological and nutritional quality of rice cultivated in the brazilian cerrado.
description 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.
author2 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.
author_facet 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.
OLIVEIRA, M. E. A. S.
BASSINELLO, P. Z.
COLOMBARI FILHO, J. M.
CARVALHO, C. W. P. de
TAKEITI, C. Y.
format Anais e Proceedings de eventos
topic_facet Acido ferúlico
Arroz
Oryza Sativa
Cerrado
Germinação
Qualidade
Ácido
Tecnologia de Alimento
Food technology
Rice
Germination
Seed quality
Ferulic acid
author OLIVEIRA, M. E. A. S.
BASSINELLO, P. Z.
COLOMBARI FILHO, J. M.
CARVALHO, C. W. P. de
TAKEITI, C. Y.
author_sort OLIVEIRA, M. E. A. S.
title Impact of germination and polishing process on the technological and nutritional quality of rice cultivated in the brazilian cerrado.
title_short Impact of germination and polishing process on the technological and nutritional quality of rice cultivated in the brazilian cerrado.
title_full Impact of germination and polishing process on the technological and nutritional quality of rice cultivated in the brazilian cerrado.
title_fullStr Impact of germination and polishing process on the technological and nutritional quality of rice cultivated in the brazilian cerrado.
title_full_unstemmed Impact of germination and polishing process on the technological and nutritional quality of rice cultivated in the brazilian cerrado.
title_sort impact of germination and polishing process on the technological and nutritional quality of rice cultivated in the brazilian cerrado.
publishDate 2020-11-18
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126741
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