Chemical composition and color analysis of BRSMG Caravera rice in relation to urea sources and dosages
Resumo
Rice is an essential food for the diet of the Brazilian population. Parboiling and nitrogen fertilization are processes which aim to improve the physical-chemical composition of these grains. The objective of this study was to evaluate the chemical composition as well as the color of unparboiled and parboiled rice fertilized with policote and kimcoat urea in dosages of 40, 80, and 120 ha-1. When it comes to the chemical composition, the parboiled rice presented higher levels of moisture, ash, and crude fiber. It also presented low lipid levels, non-nitrogenized extract, and color difference. The nitrogen fertilization strongly impacted the protein levels of rice. It was found that the fertilization with policote and kimcoat urea might have a stronger impact on the protein levels of rice, and that the parboiling process impact further aspects of the chemical composition and color of rice.
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Referências
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Amato, G.W., Carvalho, J.L.V.,& Silveira Filho, S. (2002). Arroz Parboilizado: Tecnologia Limpa, Produto Nobre. Ricardo Len.
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Bortolini, V.M.de S.(2010). Determinação da composição centesimal do arroz parboilizado (Oriza Sativa) e seus Subprodutos. Revista Congrega URCAMP 2010, 1-10.
Castro, E. da M. de, Vieira, N.R. de A., Rabelo, R.R.,& Silva, S.A. da. (1999). Qualidade de grãos em arroz. Embrapa Arroz e Feijão (Circular Técnica, 34).
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Lamberts, L., DeBie, E.,Vandeputte, G. E.,Veraverbeke, W. S.,Derycke, V., De Man, W., & Delcour, J. A. (2007). Effect of milling on colour and nutritional properties of rice. Food Chemistry, 100, 1496–1503.https://doi.org/10.1016/j.foodchem.2005.11.042
Lamberts, L.,Rombouts, I.,Brijs, K.,Gebruers, K.,& Delcour, J. A. (2008). Impact of parboiling conditions on Maillard precursors and indicators in long-grainrice cultivars. Food Chemistry, 110, 916–922.https://doi.org/10.1016/j.foodchem.2008.02.080
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Lv, B., Li, B., Chen, S., Chen, J., & Zhu, B. (2009). Comparison of color techniques to measure the color of parboiled rice. Journal of Cereal Science, 50, 262-265. https://doi.org/10.1016/j.jcs.2009.06.004
Naves, M. M. V. (2007). Características químicas e nutricionais do arroz. Boletim CEPPA, 25, 51-60.
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Onmankhong, J., Jongyingcharoen, J. S., & Sirisomboon, P. (2021). The influence of processing parameters of parboiled rice on its physiochemical and texture properties. Journal of Texture Studies, 52, 219-227.https://doi.org/10.1111/jtxs.12576
Pal, P., Singh, N., Kaur, P., & Kaur, A. (2018). Effect of parboiling on phenolic, protein, and pasting properties of rice from different paddy varieties. Journal of Food Science, 83, 2761-2771.https://doi.org/10.1111/1750-3841.14347
Patindol, J., Newton, J., & Wang, Y.-J. (2008). Functional properties as affected by laboratory-scale parboiling of rough rice and brown rice. Journal of Food Science, 73, 370-377. https://doi.org/10.1111/j.1750-3841.2008.00926.x
Pillaiyar, P.,& Mohandoss, R. (1981). Hardness and color in parboiled rices produced at low and high temperatures. Journal of Food Science and Technology,18, 7–9.
Priyantono, E., Sulfianti, S., & Risman, R. (2021). Improving the quality of rice through the process of parboiled grain to be healthy rice. AGROLAND: The Agricultural Sciences Journal, 8, 31-37. https://doi.org/10.22487/agroland.v8i1.694
R Core Team. (2015). R: a language and environment for statistical computing. R Foundation for Statistical Computing. Retrieved from http://www.R-project.org/.Accessed May 10, 2015.
Shoji, S., Delgado, J., Mosier, A., & Miura, Y. (2001). Use of controlled release fertilizers and nitrification inibitors to increase nitrogen use efficiency and to coandwater quality. Communications in Soil Science and Plant Analysis, 32, 1051-1070. https://doi.org/10.1081/CSS-100104103
Singh, S. M.,Kalia, M., & Malhotra, S.R. (2000). Effect of parboiling, hand-pounding and machine-milling on chemical composition of rice. Journal of Food Science and Technology, 36, 434-435.
Sujatha, S.J., Ahmad, R., & Bhat, P.R. (2003). Physicochemical properties and cooking qualities of two varieties of raw and parboiled rice cultivated in the coastal region of Dakshina Kannada, India. Food Chemistry, 86, 211-216. https://doi.org/10.1016/j.foodchem.2003.08.018
TACO. (2015). Tabela Brasileira de Composição de Alimentos. (4th ed.). NEPA-UNICAMP.
Van De Kamer, J. H., & Van Ginkel, L (1952). Rapid determination of crude fiber in cereals. Cereal Chemistry, 29, 239-251.
Walter, M., Marchezan, E.,& De Avila, L.A. (2008). Arroz: composição e características nutricionais. Ciência Rural, 38, 1184-1192.https://doi.org/10.1590/S0103-84782008000400049
Amato, G.W., Carvalho, J.L.V.,& Silveira Filho, S. (2002). Arroz Parboilizado: Tecnologia Limpa, Produto Nobre. Ricardo Len.
Amato, G.W.,& Elias, M. C. (2005). A parboilização do arroz. (1. ed.). Porto Alegre Ricardo LenzZiede.
AOAC. (2000). Official methods of analysis of the association of the analitycal chemists. (17th ed). Washington: AOAC International.
Balbinoti, T. C. V., Nicolin, D. J., Matos Jorge, L. M. de, & Jorge, R. M. M. (2018). Parboiled rice and parboiling process. Food Engineering Reviews, 10, 165-185.https://doi.org/10.1007/s12393-018-9177-y
Behrens, J. H., Heinemann, R. J. B., & Lanfer-Marquez, U. M.(2007). Parboiled rice: A study about attitude, consumer liking and consumption in São Paulo, Brazil. Journal of the Science of Food and Agriculture, 87, 992–999. https://doi.org/10.1002/jsfa.2794
Bortolini, V.M.de S.(2010). Determinação da composição centesimal do arroz parboilizado (Oriza Sativa) e seus Subprodutos. Revista Congrega URCAMP 2010, 1-10.
Castro, E. da M. de, Vieira, N.R. de A., Rabelo, R.R.,& Silva, S.A. da. (1999). Qualidade de grãos em arroz. Embrapa Arroz e Feijão (Circular Técnica, 34).
Edmeades, D. C. (2004). Nitrification and urease inhibitors. A review of the National and International literature on their effects on nitrate leaching, greenhouse gas emissions and ammonia volatilization from temperate legume-based pastoral system. Environ. Waikato Tech. Rep. 2004/22. Retrieved from https://www.waikatoregion.govt.nz/assets/WRC/WRC-2019/TR04-22.pdf.
Elbert, G.,Tolaba, M.P.,& Suárez, C. (2001). Efects of drying conditions on head rice yield and browning index of parboiled rice. Journal of Food Engineering, 47, 37-41. https://doi.org/10.1016/S0260-8774(00)00097-2
Elias, M.C.,Gularte, M.A.,Schirmer, M.A., & Amato, G.W. (2005).Qualidade de arroz na agroindústria. In: Elias, M. C., & Lorini, I. II Simpósio Sul-Brasileiro de Qualidade Arroz na Pós-Colheita. Pelotas Abrapós/UFPEL, 225-241.
Gennadios, A.,Weller, C.L., Hanna, M.A., & Froning, G.W. (1996). Mechanical and barrier properties of egg albumen films. Journal Food Science, 61, 585-589.https://doi.org/10.1111/j.1365-2621.1996.tb13164.x
Heinemann, R. J. B.,Fagundes, P. L., Pinto, E. A., Penteado,M. V. C.,& Lanfer-Marquez,U. M. (2005). Comparative study of nutrient composition of commercial Brown, parboiled and miled rice from Brazil. Journal of Food Composition and Analysis, 18,287-296. https://doi.org/10.1016/j.jfca.2004.07.005
Itani, T., Tamaki, M., Arai, E.,&Horino, T. (2002). Distribution of amylose, nitrogen, and minerals in rice kernels with various characters. Journal of Agricultural and Food Chemistry,50, 5326–5332.https://doi.org/10.1021/jf020073x
Lamberts, L., DeBie, E.,Vandeputte, G. E.,Veraverbeke, W. S.,Derycke, V., De Man, W., & Delcour, J. A. (2007). Effect of milling on colour and nutritional properties of rice. Food Chemistry, 100, 1496–1503.https://doi.org/10.1016/j.foodchem.2005.11.042
Lamberts, L.,Rombouts, I.,Brijs, K.,Gebruers, K.,& Delcour, J. A. (2008). Impact of parboiling conditions on Maillard precursors and indicators in long-grainrice cultivars. Food Chemistry, 110, 916–922.https://doi.org/10.1016/j.foodchem.2008.02.080
Lii, E., Mauromoustakos, A., & Wang, Y.-J. (2018). Effects of cultivar and aging on parboiled rice properties. Cereal Chemistry, 95, 689-698.https://doi.org/10.1002/cche.10082
Lv, B., Li, B., Chen, S., Chen, J., & Zhu, B. (2009). Comparison of color techniques to measure the color of parboiled rice. Journal of Cereal Science, 50, 262-265. https://doi.org/10.1016/j.jcs.2009.06.004
Naves, M. M. V. (2007). Características químicas e nutricionais do arroz. Boletim CEPPA, 25, 51-60.
Nyborg,N.,Solberg, E. D., Malhi, S. S., & Izaurralde, R. C. (1995). Frertlizer N, crop residue, and tillage alter soil C and N content in a decade. (1st ed.). CRC Lewis Publishers.
Onmankhong, J., Jongyingcharoen, J. S., & Sirisomboon, P. (2021). The influence of processing parameters of parboiled rice on its physiochemical and texture properties. Journal of Texture Studies, 52, 219-227.https://doi.org/10.1111/jtxs.12576
Pal, P., Singh, N., Kaur, P., & Kaur, A. (2018). Effect of parboiling on phenolic, protein, and pasting properties of rice from different paddy varieties. Journal of Food Science, 83, 2761-2771.https://doi.org/10.1111/1750-3841.14347
Patindol, J., Newton, J., & Wang, Y.-J. (2008). Functional properties as affected by laboratory-scale parboiling of rough rice and brown rice. Journal of Food Science, 73, 370-377. https://doi.org/10.1111/j.1750-3841.2008.00926.x
Pillaiyar, P.,& Mohandoss, R. (1981). Hardness and color in parboiled rices produced at low and high temperatures. Journal of Food Science and Technology,18, 7–9.
Priyantono, E., Sulfianti, S., & Risman, R. (2021). Improving the quality of rice through the process of parboiled grain to be healthy rice. AGROLAND: The Agricultural Sciences Journal, 8, 31-37. https://doi.org/10.22487/agroland.v8i1.694
R Core Team. (2015). R: a language and environment for statistical computing. R Foundation for Statistical Computing. Retrieved from http://www.R-project.org/.Accessed May 10, 2015.
Shoji, S., Delgado, J., Mosier, A., & Miura, Y. (2001). Use of controlled release fertilizers and nitrification inibitors to increase nitrogen use efficiency and to coandwater quality. Communications in Soil Science and Plant Analysis, 32, 1051-1070. https://doi.org/10.1081/CSS-100104103
Singh, S. M.,Kalia, M., & Malhotra, S.R. (2000). Effect of parboiling, hand-pounding and machine-milling on chemical composition of rice. Journal of Food Science and Technology, 36, 434-435.
Sujatha, S.J., Ahmad, R., & Bhat, P.R. (2003). Physicochemical properties and cooking qualities of two varieties of raw and parboiled rice cultivated in the coastal region of Dakshina Kannada, India. Food Chemistry, 86, 211-216. https://doi.org/10.1016/j.foodchem.2003.08.018
TACO. (2015). Tabela Brasileira de Composição de Alimentos. (4th ed.). NEPA-UNICAMP.
Van De Kamer, J. H., & Van Ginkel, L (1952). Rapid determination of crude fiber in cereals. Cereal Chemistry, 29, 239-251.
Walter, M., Marchezan, E.,& De Avila, L.A. (2008). Arroz: composição e características nutricionais. Ciência Rural, 38, 1184-1192.https://doi.org/10.1590/S0103-84782008000400049
Publicado
2024-09-18
Como Citar
Souza Fernandes, G., Andrade, L. A., Carneiro Fernandes, L. A., & Pereira, J. (2024). Chemical composition and color analysis of BRSMG Caravera rice in relation to urea sources and dosages. Revista Tecnológica, 32(1), 123-138. https://doi.org/10.4025/revtecnol.v32i1.69418
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