Integration of physicochemical and instrumental quality data to estimate the texture of polished rice.

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dc.contributorJULIANA APARECIDA CORREIA BENTO, UNIVERSIDADE FEDERAL DE MATO GROSSO
dc.contributorMARÍLIA ARAÚJO SILVA, UNIVERSIDADE FEDERAL DE GOIÁS
dc.contributorANTÔNIO ROSÁRIO NETO, UNIVERSIDADE FEDERAL DE LAVRAS
dc.contributorMENANDES ALVES DE SOUZA NETO, UNIVERSIDADE FEDERAL DE GOIÁS
dc.contributorMARCELO GONCALVES NARCISO, CNPAF
dc.contributorJOSE MANOEL COLOMBARI FILHO, CNPAF
dc.contributorPRISCILA ZACZUK BASSINELLO, CNAT.
dc.creatorBENTO, J. A. C.
dc.creatorSILVA, M. A.
dc.creatorROSÁRIO NETO, A.
dc.creatorSOUZA NETO, M. A. de
dc.creatorNARCISO, M. G.
dc.creatorCOLOMBARI FILHO, J. M.
dc.creatorBASSINELLO, P. Z.
dc.date2024-07-29T16:55:38Z
dc.date2024-07-29T16:55:38Z
dc.date2024-07-29
dc.date2024
dc.date.accessioned2026-07-01T00:10:52Z
dc.descriptionThis research evaluated different rice genotypes regarding physicochemical and instrumental parameters of grain quality and associated the data with sensory analysis to support the creation of rules for classification of the culinary quality of rice (texture), based on isolated or combined parameters. The combination of amylose content and gelatinization temperature was able to predict the rice quality. According to the sensorial panel, the instrumental stickiness was able to segregate rice with very low amylose content or waxy to the other ones. Regarding pasting properties, rice that presented high final viscosity (310-480 RVU), setback (165-245 RVU), and pasting temperature (78 - 88 °C), and low values for breakdown (15-120 RVU), associated with a high stickiness (>-5N) was desirable by the Brazilian consumers. The classification rules created through the relationship between the physicochemical parameters and the texture profile evaluated by the sensory panel will help to verify the culinary profile of the rice samples (through free software), which makes it easier to predict the probability of rice meeting the desired quality standards.
dc.identifierCiência Rural, v. 54, n. 7, e20230327, 2024.
dc.identifier1678-4596
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1166035
dc.identifierhttps://doi.org/10.1590/0103-8478cr20230327
dc.identifier.urihttp://hdl.handle.net/123456789/399113
dc.languageeng
dc.rightsopenAccess
dc.subjectPropriedades de pasta
dc.subjectPegajosidade do arroz
dc.subjectArroz
dc.subjectOryza Sativa
dc.subjectAmilose
dc.subjectTextura de Alimento
dc.subjectArroz Polido
dc.subjectRice
dc.subjectAmylose
dc.subjectPasting properties
dc.subjectTextured foods
dc.titleIntegration of physicochemical and instrumental quality data to estimate the texture of polished rice.
dc.typeArtigo de periódico

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