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Advisor(s)
Abstract(s)
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, and therefore the aim of this work was
to evaluate some cultivars as to biometric characteristics, water uptake
ratio, cooking time and textural properties.
Five types of Carolino rice were collected for analysis. Biometric
characteristics (length, width, length/width ratio) were evaluated using an
automatic biometric equipment. Other morphological characteristics were
evaluated: white vitreous, total whiteness, vitreous percentage, percentage
of chalky area and kett (using a colorimeter). Texture was evaluated on
compression by texture profile analysis with a texturometer.
The samples studied showed biometric characteristics to be commercially
classified as long grains type-A. The results indicated that one of the
samples was quite different from the others, presenting less adhesiveness,
and lower hardness, springiness and cohesiveness. Also some differences
were found between different rice samples regarding colour characteristics,
cooking time and water absorption.
Description
Keywords
Carolino rice color Cooking time Morphology Water absorption Texture
Citation
Correia PMR, Alves M, Lemos D, Guiné RPF. (2016) Contribuition for the physical characterization of carolino rice. Journal of Food Science Research, 1(1), 32-38.