Caracterização da qualidade de grãos e determinação de presença de aroma em arroz de tipo Basmati

• Ano de defesa: 2017
• Autor(a) principal: Ribeiro, Fernando Araujo
• Orientador(a): Bassinello, Priscila Zaczuk
• Banca de defesa: Bassinello, Priscila Zaczuk, Abreu, Aluana Gonçalves de, Vanier, Nathan Levien
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Goiás
• Programa de Pós-Graduação: Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (EA)
• Departamento: Escola de Agronomia - EA (RG)
• País: Brasil
• Palavras-chave em Português: Oryza sativa L; Arroz aromático; Propriedades do amido; Qualidade culinária
• Palavras-chave em Inglês: Aromatic rice; Starch property; Culinary quality; Oryza sativa L
• Área do conhecimento CNPq: CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tede/9924

Recently, researches, crosses and selection of genetic and varietal lines of rice of special type have appeared, with greater growth and added growth to the productive chain and greater profitability to the producer. These grains are referred to as special because they presented peculiarities in one or more grain-related as size, shape and aroma. A simple volatile compound, 2-acetyl-1-pyrroline (2AP), is shown to be primarily responsible for the aroma of rice. The varieties of scented rice are often described as "popcorn-like". Thai Jasmine and Indian Basmati are the types most widely recognized and desired by consumers and consumers. "Premium" in the market, in addition, the global demand for fragrant rice is increasing. The objective of this research was to identify a presence and intensity of aroma and to characterize a physical and culinary quality of aromatic grains aiming the development of this special type of rice. Samples from the field trial were analyzed in 2015/16, in Goianira, Goiás, at the Fazenda Palmital da Embrapa Arroz e Feijão, composed of 56 treatments, of which 52 were accessions of aromatic rice from the Embrapa Germplasm Active Bank (BAG Arroz) and Four (IRGA 417, EMPASC 104, IAC 500 and Jasmine 85). The results of this study are presented in Table 1. After being harvested, the samples were cleaned, classified and followed for processing in the test mill, and the polished grains were oriented to the degree of polishing and analysis of the apparent amylose content, gelatinization temperature, visco- amylographic profile, cooking test, elongation And aroma. Among 52 different Basmati, 34 presented medium intense aroma; 2 absent; 3 varied had intense aroma and 13 varied showed little intense aroma. The tests showed a predominance of sticky and soft grains, with low integer yield and high elongation power, high gelatinization temperature and low amylose content. In relation to the aroma it is concluded that as varied of the Basmati type they presented considerable presence and intensity of characteristic aroma.