Influências do gessamento sobre parâmetros de qualidade tecnológica e nas propriedades de consumo de arroz.

Abstract

The value of marketing and consumer acceptance of the rice is directly linked to their visual characteristics, and the plastered grain factor. The study evaluated the effects percentages of chalky grains (equal area plastered and / or greater than 75%) on technological parameters and quality of grain consumption. Were evaluated for the technological parameters (moisture, protein, lipid, ash, fiber, carbohydrates, amylose, gelatinization temperature, profile texturometric, profile branquimetric, cooking time, volumetric efficiency, soltability, gravimetric yield) and quality of consumption (purchase intention and sensory attributes) in samples of polished white rice. The samples used were composed of grains with different concentrations of area chalkiness equal and / or more than 75%, and A 0%, B 1%, C 3%, D 5%, E 10%, F 25%, G 50% e H 100%. It was concluded that the growth of grains with area chalkiness equal and / or more than 75%: a) promote reduction in protein, lipid, ash, amylose, the degree of transparency, gelatinization temperature, cooking time, volumetric efficiency , gravimetric yield and soltability; b) promotes an increase in fiber content, carbohydrates, percentage of white and polished, adhesiveness, cohesiveness, gumminess, chewiness and deformation of the grains; c) reduces the sensory quality, reduces the intention to purchase the raw and cooked, adversely alters the sensory attributes evaluated; d) concentration of grains with area chalkiness equal and / or more than 75%, greater than 5% adversely affect the quality parameters technological properties and the consumption of polished rice grains.