Browsing by Author "Brites, Carla"
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- Amylose content of rice marketed in PortugalPublication . Correia, Paula; Santos, Tania; Lemos, Diogo; Brites, Carla; Guiné, RaquelAmylose content is considered to be the most important parameter of cooking quality in rice. Presently, rice cultivars are categorized according to amylose content into three groups: low, medium and high amylose content cultivars. The specific objective of this work is to evaluate the grain amylose content of 77 cultivars, which cover Índica and Japónica subspecies, and different types of commercial rice like, aromatic (basmati and thay), wild rice, medium rice (carlose and risotto), glutinous (waxy) and parboiled rice. Generally, these types of rice are the ones commercialized in Portugal The encountered results showed that in the same group the amylose contents were consistent, and could present great variance, as it is the case of Indica subspecies, which vary between 12.0% to 29.5%, and presenting the high amylose percentages. Thus, these intermediate amylose rices could give moist and tender upon cooking. It is also important to mention that amylose consists of linearly linked glucose molecules and is relatively resistant to digestion, hence the term “resistant starch”. This means that these rice cultivars with a greater proportion of starch in the form of amylose tend to have a lower glycemic index, and could be recommended for special diets. The low values were presented for glutinous rice (1.9% and 3.3%), which means that these type of rice do not expand in volume, are glossy and sticky, and remain firm when cooked. Intermediate values were found for parboiled rice. The majority of rice types presented low amylose content, range from 9% to 19%.
- Contribution for the characterisation of Carolino rice cultivarsPublication . Santos, Tania; Lemos, Diogo; Brites, Carla; Guiné, Raquel; Correia, PaulaRice is consumed mainly as whole grain, and quality considerations are much more important than for any other food crop. Rice grain quality preference varies from country to country and among regions. Most of the rice produced in Portugal is of the Carolino type, botanically classified as Oryza sativa ssp. Japonica. Nowadays, this rice is playing a vital role in Portuguese rice trading. Thirteen types of Carolino rice were collected and analysed for biometry characteristics, amylose content and gelatinization properties. The Carolino rices are commercially classified as long grains type-A, because they present a length higher than 6 mm and the ratio length/width lower than 3 mm), and there was observed a high variability in biometric measurements. This type of rice showed a high level of plastered area, meaning low vitrea aspect. The amylose content varied from 9.4% and 15.2%, with an average of 12.4%, meaning that Carolino rice presented low value, i.e. that the rice with low amylose content is dry, less tender and hard after cooking, also showing volume expansion and a high degree of flakiness. Carolino rice flours showed significant differences of RVA viscosity profiles. Generally they presented significant differences in the pasting temperature, but similar pasting peak temperature, 95ºC. It was also observed that the different types of Carolino rice flours showed high viscosities (minimum of 2872 cP and maximum 3797 cP), as well as great differences in breakdown and setback values.
- Contribution for the characterization of aromatic ricePublication . Santos, Tânia; Lemos, Diogo; Brites, Carla; Guiné, Raquel; Correia, PaulaRice is consumed mainly as whole grain, and quality considerations are much more important than for any other food crop. Rice grain quality preference varies from country to country and among regions. Nowadays, aromatic rice varieties are playing a vital role in global rice trading, and also in Portugal. Five types of aromatic rice were collected and analysed for biometry characteristics, amylose content and gelatinization properties. The aromatic rices are commercially classified as long grains B type, because they presented a length higher than 6 mm and the ratio length/ width higher than 3. Samples presented a high degree of whiteness (35.8-39.9). There is a stickily relationship between the total and vitrea whiteness (r2=0.95), and these parameters are related with the plaster area. Cooking quality of rice mainly depends on amylose content and gelatinization temperature. The amylose content varied from 9.8% (classified as low value) and 20.4% (classified as intermediate value), meaning that the rice with low amylose content is dry, less tender and hard after cooking, also showing volume expansion and a high degree of flakiness. When rice presents an intermediate content of amylose is moist and tender upon cooking. Aromatic rice flours showed significant differences of RVA viscosity profiles. Generally they presented significant differences in the gelatinisation temperature, but similar gelatinisation peak temperature, 95%. It was also observed that the different types of aromatic rice flours showed high viscosities, great differences in breakdown and setback values. Breakdown was positively related with the peak temperature (r2=0.733) and peak viscosity (r2=0.778), and the setback was correlated with amylose content (r2=0.846) and final consistency (r2=0.816).