Technological properties of aromatic Basmati rice accessions.

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dc.contributorJULIANA APARECIDA CORREIA BENTO, UNIVERSIDADE FEDERAL DE MATO GROSSO; OLIVIA REIS TEIXEIRA, UNIVERSIDADE FEDERAL DE GOIÁS; FERNANDO ARAÚJO RIBEIRO, UNIVERSIDADE FEDERAL DE GOIÁS; JOSE MANOEL COLOMBARI FILHO, CNPAF; ROSANGELA NUNES CARVALHO, CNPAF; PRISCILA ZACZUK BASSINELLO, CNPAF.
dc.creatorBENTO, J. A. C.
dc.creatorTEIXEIRA, O. R.
dc.creatorRIBEIRO, F. A.
dc.creatorCOLOMBARI FILHO, J. M.
dc.creatorCARVALHO, R. N.
dc.creatorBASSINELLO, P. Z.
dc.date2024-06-17T14:56:33Z
dc.date2024-06-17T14:56:33Z
dc.date2024-06-17
dc.date2024
dc.date.accessioned2026-07-01T00:10:35Z
dc.descriptionThe objective of this study was to characterize the paste profile of basmati-style aromatic rice accessions. The evaluation of the 56 rice accessions by the Mean of Distances Method yielded seven groups of rice accessions based on the evaluated parameters (elongation, apparent amylose content (AAC), aroma, and paste properties). Group 1 was represented by the control sample IRGA417, a non-aromatic cultivar with the highest AAC (22.5%). The aromatic cultivars Jasmine, Empasc 104, IAC500, and Jasmine85 constituted the third group. Group 4 consisted of 41 Basmati accessions and exhibited the highest average elongation ratio (greater than 2.0). Groups 3 and 4 exhibited comparable aroma scores (2.9 and 2.8, respectively) and retrogradation processes (final viscosity: 285.37 and 291.26 RVU, and setback: 136.84 and 166.01 RVU, respectively). Group 5 was constituted with seven Basmati accessions, while groups 6 and 7 were formed with one and two Basmati accessions, respectively. Groups 5 and 6 exhibited comparable paste properties, with peak viscosities of 186.06 and 153.1 RVU, respectively, and final viscosities of 210.27 and 236.7 RVU, respectively, which were lower than those observed in the other groups. In contrast, group 7 exhibited intermediate parameters between the control IRGA417 and groups 3 and 4. Groups 3, 4, 5, 6, and 7 were classified as low amylose grains, with an AAC of 12-20%. The Basmati accession (group 4) exhibited a comparable paste profile, with a notable distinction in its high elongation, aroma, and low AAC. Consequently, these cultivars may be well accepted by consumers of aromatic rice.
dc.identifierDELOS: Desarrollo Local Sostenible, v. 17, n. 55, e1485, 2024.
dc.identifier1988-5245
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1164892
dc.identifierhttps://doi.org/10.55905/rdelosv17.n55-026
dc.identifier.urihttp://hdl.handle.net/123456789/399017
dc.languageeng
dc.rightsopenAccess
dc.subjectAroma evaluation
dc.subjectAmylose content
dc.subjectPaste properties
dc.subjectRice elongation
dc.subjectTeor de amilose
dc.subjectPropriedades de pasta
dc.subjectAlongamento do arroz
dc.subjectAvaliação de aroma
dc.subjectArroz
dc.subjectOryza Sativa
dc.subjectAmilose
dc.subjectAroma
dc.subjectAmylose
dc.subjectStem elongation
dc.subjectRice
dc.titleTechnological properties of aromatic Basmati rice accessions.
dc.typeArtigo de periódico

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