Effects of storage temperature on the technological and sensory properties of integral rice with pericarp brown, black and red

Brazilian Journal of Food Research

Alvaro Batista¹  Cristiano Dietrich Ferreira¹  Moacir Cardoso Elias¹  Jorge Tiago Schwanz Goebel¹  Valmor Ziegler¹  Daiane Kroning¹ 

[1] Universidade Federal de Pelotas, Pelotas, Rio Grande do Sul, Brasil

关键词: Arroz;    Armazenamento;    Grãos amarelos;    Parâmetros sensoriais;   

DOI  :  

学科分类：解剖和生理学

来源: Universidade Tecnica Federal do Parana

【 摘 要 】

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 theL*value, and increases the values ofa*andb*for grains with brown and black pericarp and reducingL* ,a*andb*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.

【 授权许可】

Unknown