Redução dos níveis de micotoxinas no arroz parboilizado pela aplicação de ozônio na parboilização e efeitos nas propriedades tecnológicas e químicas dos grãos

Abstract

Contamination of food by mycotoxins is a reality, but emerging technologies such as ozone can be used to reduce levels of this contamination. This study aimed to evaluate the ozone application in the hydration step, in the first hour, in the last hour, in the first 3 hours, in the last 3 hours and for 5 hours (every period) in comparison with the conventional process. Samples were analyzed qualitatively and quantitatively analysis of the mycotoxins, whole grain yield, soluble protein, cooking time, texturometric profile, colorimetric profile and defects of the grains and the pH of the hydration water. The results showed that the ozone application reduced the contamination with mycotoxins in the parboiled grains, regardless of the time and period of application and mycotoxin evaluated, with the greatest reductions observed in 5 hours of application. Among the technological properties of parboiled rice, the ozone application in the final three hours and 5 hours, increased the yield of whole grains, the power of swelling and solubility, the luminosity, the hardness, chewability, gumminess, and cohesiveness, as well how it has reduced the amount of maceration water, cooking time, defects and soluble protein. Based on the results, it is possible to affirm that the application of ozone in the final three hours or during the entire maceration period promotes reductions in mycotoxins above 60%, in addition to improving the color and structure characteristics of the parboiled rice.