Physico-chemical characteristics, cooking and texture of polished and brown rice of different varieties sold in Brazil

Amanda Souza Da Silva,Tatiana Aparecida Ribeiro Dos Santos Benfica,Felipe Machado Trombete,Géssica Regiane Silva,Maria Helena Araujo,Washington Azevêdo Da Silva,Eleonice Moreira Santos,Clara Mariana Lima,Kerolaine Lijanda Anselmo

doi:10.33448/rsd-v9i7.4556

Abstract

The diversity of whole rice grains with black and red pericarp has been valued in Brazil due to its different characteristics of color, texture, and also due to the association with health benefits. This work aimed to evaluate the physicochemical, cooking, and textural characteristics of different samples of polished and whole rice grains from different varieties marketed in Brazil. A total of 28 samples were collected and divided into 6 groups: polished white rice, white polished parboiled rice, whole white rice, whole red rice, whole black rice, and whole wild rice. Moisture content, crude protein, ash, mineral content, hardness, and adhesiveness were analyzed. The cooking quality was evaluated through the determination of cooking time, swelling ratio, and volume expansion ratio. A strong correlation between the protein content and the hardness value of cooked grains was observed. The polished samples showed the lowest ash and mineral values and the shortest cooking time. A strong correlation was also observed for the volume expansion ratio and hardness of cooked samples. The data obtained contribute to a better understanding of the quality of the rice marketed in Brazil and demonstrate a large variation among samples in terms of physicochemical, cooking, and texture properties.

Highlights

Cereal grains are the principal component of the human diet, and rice (Oryza sativa) is especially important for food security because it is a staple food and primary source of carbohydrates and energy for different populations worldwide (FAO, 2014)
The preference for polished grains by consumers is due to their culinary characteristics, such as the highest cooking yield, faster cooking time, and softer texture when compared to whole grains (Puri et al, 2014)
In terms of quality for consumption, these culinary characteristics directly influence the purchase and use of the product, especially those related to the grain texture (Bergman, 2019)

Summary

Introduction

Cereal grains are the principal component of the human diet, and rice (Oryza sativa) is especially important for food security because it is a staple food and primary source of carbohydrates and energy for different populations worldwide (FAO, 2014). It is an essential source of fiber, minerals, vitamins, and other beneficial health biomolecules (Sen et al, 2020). The preference for polished grains by consumers is due to their culinary characteristics, such as the highest cooking yield, faster cooking time, and softer texture when compared to whole grains (Puri et al, 2014). The texture analyzer has the advantages of excellent precision and reproducibility, with simpler and faster analysis (Bhat & Riar, 2016)

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