Abstract
As with any variety of rice, red rice characteristics are subject to varietal differences, growing conditions, types of processing, and nutritional and rheological properties. This study determined the nutritional characteristics (centesimal composition and minerals) and paste viscosity properties of raw grains of four red rice genotypes (Tradicional MNAPB0405, MNACE0501 and MNACH0501) and the paste viscosity properties of pre-gelatinized flours obtained at different cooking times (20, 30 and 40 min). The main nutritional properties were correlated with the pasting properties of the pre-gelatinized flours. The samples showed differences in nutritional properties and paste viscosity. MNAPB0405 and MNACE0501 showed higher levels of fiber and fat and provided higher caloric energy than Tradicional and MNACH0501, which, in turn, showed higher levels of amylose. MNACH0501 showed higher peak viscosity (2402 cP), higher breakdown viscosity (696 cP) and a greater tendency to retrogradation (1510 cP), while Tradicional, MNAPB0405 and MNACE0501 had pasting profiles with peak viscosities varying between 855 and 1093 cP, breaking viscosity below 85 cP and retrogradation tendency between 376 and 1206 cP. The factors genotype and cooking time influenced the rheological behavior of pre-gelatinized flours, decreasing their pasting properties. The protein and amylose levels are correlated with the pasting properties and can be used as indicators of these properties in different genotypes of red rice, whether raw or processed into pre-gelatinized flours.
Highlights
Known as “arroz-de-Veneza” and “arrozda-terra” (Pereira et al, 2010), and in English as weedy rice and red yeast rice, belongs to the same botanical species of the Asian rice (Oryza sativa L.), but in commercial rice crops, it is considered an invasive plant for causing considerable damage, mainly by reducing the quality of the final product (Santos et al, 2007)
There is abundant literature on its control, in an attempt to eliminate it from white rice crops, the genetic viability of red rice should be preserved to maintain rice quality and promote its genetic improvement
The genotypes PB and CE had higher manganese contents, the other nutrients had levels that were intermediate to those reported by Juliano (1985) and Taco (2006). These results show that these red rice genotypes provide one or more times the amount of minerals in relation to the white polished rice
Summary
Known as “arroz-de-Veneza” and “arrozda-terra” (Pereira et al, 2010), and in English as weedy rice and red yeast rice, belongs to the same botanical species of the Asian rice (Oryza sativa L.), but in commercial rice crops, it is considered an invasive plant for causing considerable damage, mainly by reducing the quality of the final product (Santos et al, 2007). there is abundant literature on its control, in an attempt to eliminate it from white rice crops, the genetic viability of red rice should be preserved to maintain rice quality and promote its genetic improvement. Known as “arroz-de-Veneza” and “arrozda-terra” (Pereira et al, 2010), and in English as weedy rice and red yeast rice, belongs to the same botanical species of the Asian rice (Oryza sativa L.), but in commercial rice crops, it is considered an invasive plant for causing considerable damage, mainly by reducing the quality of the final product (Santos et al, 2007). New red rice genotypes have emerged to supply the demands for products that improve the eating pattern of its consuming population, meeting the concepts of productivity and quality. Little is known about its nutritional quality, but in Asia and Oceania, the red rice is valued for its antioxidant properties and is used in the preparation of breads, colored pasta, vinegar, alcoholic beverages, drugs and cosmetics (Pantindol et al, 2006). In Brazil, it is cultivated in small areas of semi-arid Northeast, predominantly by family farmers, and it is estimated that the currently acreage does not reach 10,000 hectares (Pereira, 2004); its consumption is appreciated for the nutritional value and flavor
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