Abstract
Rice storage is essential to meet the demand of processing industries and consumers. Thus, the objective with the study was to evaluate the effects of time and temperature storage whole grain rice grain with brown pericarp, black, and red on the percentage stained, sour, and yellow, colorimetric profile, gravimetric and volumetric yields and sensory parameters. Whole rice grains with brown, black, and red pericarp were stored in 13% at temperatures of 16, 24, 32, and 40 °C for 6 months. After 6 months of storage at 40 °C, the larger increments of yellow grains is observed, which reduces the typification of the grains, reducing the L* value, and increases the values of a* and b* for grains with brown and black pericarp and reducing L*, a* and b* for the grain pericarp red. Brown grain pericarp stored at 40 °C showed increases in the gravimetric and volumetric yield and grain with red pericarp showed an increase in volumetric yield in storage at 40 °C, compared to the beginning of storage. The firmness parameters, flavor, acceptance, and purchase intent, had the best ratings in grains with brown and red pericarp, stored at 24 °C. In general, the storage of whole rice grains in the temperature range between 16 and 24 °C is what provides the smallest changes of the parameters evaluated.
Highlights
The objective with the study was to evaluate the effects of time and temperature storage whole grain rice grain with brown pericarp, black, and red on the percentage stained, sour, and yellow, colorimetric profile, gravimetric and volumetric yields and sensory parameters
Whole rice grains with brown, black, and red pericarp were stored in 13% at temperatures of 16, 24, 32, and 40 °C for 6 months
After 6 months of storage at 40 °C, the larger increments of yellow grains is observed, which reduces the typification of the grains, reducing the L* value, and increases the values of a* and b* for grains with brown and black pericarp and reducing L*, a* and b* for the grain pericarp red
Summary
As cultivares de arroz de pericarpo pardo (IRGA 417), preto (IAC-600) e da linhagem de arroz vermelho (MPB-10) foram cultivadas em sistema irrigado no município de Jaguarão (Latitude: 32° 33' 37'' Sul, Longitude: 53° 22' 52'' Oeste e altitude de 23 metros), Rio Grande do Sul, Brasil. Em seguida os grãos foram descascados em equipamento Zaccaria (Type PAZ-1DTA, Zaccaria, Brazil) e acondicionados em sacos de polietileno de baixa densidade com 0,2mm de espessura e capacidade de 0,9Kg e armazenados nas temperaturas de 16, 24, 32 e 40 °C em triplicata, durante 6 meses. Os grãos ardidos são definidos como “o grão descascado e polido, inteiro ou quebrado, que apresentar, no todo ou em parte, coloração escura proveniente do processo de fermentação em mais de 1⁄4 (um quarto) da sua área”. Os grãos amarelos são definidos como “o grão descascado e polido, inteiro ou quebrado, que apresentar coloração amarela no todo ou em parte variando de amarelo claro ao amarelo.
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