Use of short germination and autoclaving treatment to improve the amino acid profile of rice.

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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: Rice (Oryza spp.) is one of the most widely consumed cereal in the world. Germination and parboiling are processes used to affect the technological, sensory and nutritional quality of rice. The aim of this study was to evaluate the effect of these processes alone and combined on total (TAA) and free (FAA) amino acids. BRS Catiana was germinated (2 h of soaking at 30 oC and 16 h of germination at 35 oC) and autoclaving (115 oC/ 20 min).

Publication year: 2024

Types of publication: Abstract in annals or event proceedings

Unit: Embrapa Foods and Territories

Keywords: Amino acids, Aminoácido, Arroz Integral, Arroz Parboilizado, BRS Catiana, Brown rice, Extraction, Extração, Food processing quality, Food processing wastes, Food technology, Germination, Germinação, Parboiling, Polimento, Processamento, Qualidade, Rice, Sensory properties, Tecnologia de Alimento

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