Influência das condições de parboilização na composição química do arroz

Abstract

The objective of this work was to evaluate the influence of different soaking time and autoclaving time, during the parboiling process, on the chemical composition of the parboiled rice. A sample of green rice, husked and dry, was submitted to the parboiling process according to an experimental design 22 with central point including soaking time (4, 5 and 6 hours) and the time of autoclaving (15, 22.5 and 30 minutes) as variables. The sample was enriched in a mini-mill after drying separating the husk, the bran, and the starchy endosperm. The portions were triturated and sieved collecting the portion through the 0.5 mm-sieve for the analytical evaluation of moisture, ashes, protein rate (conversion factor 5.7), fiber, amylase, and total phenols. The results showed that soaking time and autoclaving influenced the distribution of minerals, total proteins, fibers, amylase, and phenols differently the starchy endosperm and external portions of the grain. The highest level of soaking time soaking time time (6 hours) was significantly influenced.