Impact of germination and polishing process on the technological and nutritional quality of rice cultivated in the brazilian cerrado.

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Author(s): OLIVEIRA, M. E. A. S.; BASSINELLO, P. Z.; COLOMBARI FILHO, J. M.; CARVALHO, C. W. P. de; TAKEITI, C. Y.

Summary: In this work, the effect of germination and polishing on the nutritional and technological profile of four different rice cultivars from Brazilian Cerrado were evaluated. The cultivars were germinated, processed and evaluated for the water uptake, germination index, falling number, rapid viscosity analysis and ferulic acid content. The results showed that the germination time for 24 h neither increase the levels of ferulic acid nor caused structural changes in the polysaccharide matrix of these cultivars, except for Moti cultivar. Longer germination times can improve these technological and nutritional aspects.

Publication year: 2020

Types of publication: Paper in annals and proceedings

Unit: Embrapa Rice & Beans

Keywords: Acido ferúlico, Arroz, Cerrado, Ferulic acid, Food technology, Germination, Germinação, Oryza Sativa, Qualidade, Rice, Seed quality, Tecnologia de Alimento, Ácido

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