Cooking quality of upland and lowland rice characterized by different methods

Rice cooking quality is usually evaluated by texture and stickiness characteristics using many different methods. Gelatinization temperature, amylose content, viscosity (Brookfield viscometer and Rapid Visco Analyzer), and sensory analysis were performed to characterize culinary quality of rice grains produced under two cropping systems and submitted to different technologies. All samples from the upland cropping system and two from the irrigated cropping system presented intermediate amylose content. Regarding stickiness, BRS Primavera, BRS Sertaneja, and BRS Tropical showed loose cooked grains. Irrigated cultivars presented less viscosity and were softer than upland cultivars. Upland grain samples had similar profile on the viscoamylografic curve, but the highest viscosity peaks were observed for BRS Alvorada, IRGA 417, and SCS BRS Piracema among the irrigated cropping system samples. In general, distinct grain characteristics were observed between upland and irrigated samples by cluster analysis. The majority of the upland cultivars showed soft and loose grains with adequate cooking quality confirmed by sensory tests. Most of the irrigated cultivars, however, presented soft and sticky grains. Different methodologies allowed to improve the construction of the culinary profile of the varieties studied.

Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour

The objective of this work was to develop an extruded breakfast product containing broken rice and split old beans and to verify the influence of the extrusion process on their physicochemical, technological, and sensory characteristic. The final product had a protein content of 9.9 g.100 g-1, and therefore it can be considered a good source of proteins for children and teenagers. The dietary fiber content of the final edible product was 3.71 g.100 g-1. Therefore, the breakfast meal may be considered as a source of dietary fiber according to Brazilian law . As for the technological properties, the extruded product presented an expansion index of 8.89 and apparent density of 0.25 g.cm-3. With regard to the sensory analysis, the acceptance average was ranked between 6.8 and 7.7, corresponding to the categories "liked slightly" and "liked very much". With regard to purchase intention, 79% of the panelists said they would certainly or possibly purchase the product. Broken rice and split old beans are interesting alternatives for the elaboration of extruded breakfast products presenting good nutritional, technological, and sensory qualities.

Application of roasted rice bran in cereal bars

The objective of this study was to evaluate the viability of using microwave-roasted rice bran as an ingredient in high-fiber cereal bars to obtain a product with good acceptability. The influence of the rice flakes, corn flakes, and roasted rice bran levels on the physical and chemical characteristics of the cereal bars was studied. The overall acceptability of three selected formulations was also evaluated. An increase in the roasted rice bran level in the formulation reduced the force of rupture and water activity, resulted in intermediate density, and caused darkening of the bars. The contents of lipid and total dietary fiber were higher in the formulation with the highest rice bran content, which was therefore classified as functional food. The formulation containing 0.34; 0.32; and 0.34 roasted rice bran, rice flakes, and corn flakes, respectively, seemed to be the best outcome. Cereal bars with roasted rice bran levels between 10 and 20% were accepted by consumers.

Physicochemical and sensory profile of rice bran roasted in microwave

The purpose of this study was to evaluate the physical, chemical, and sensory changes in bran from three rice cultivars according to microwave roasting time. This study analyzed three rice cultivars, BRS Sertaneja (S), BRS Primavera (P), and IRGA 417 (I) determining the color parameters (L*, a*, and b *) at 6, 9, 12, 15, and 18 minutes of roasting time. After applying the difference from control test, the rice brans with different characteristics aroma and flavor were selected: S and P roasted for 9 and 15 minutes and IRGA 417 roasted for 9, 12, and 15 minutes. These samples were characterized by Free-Choice Profile descriptive sensory analysis, and their chemical composition was also determined. The longer the roasting process, the higher the roasted flavor intensity and aroma. The IRG 417 cultivar roasted for 12 minutes showed a sweeter flavor and aroma. After roasting, the brans remained rich in protein and lipid and presented higher fiber content and lower reducing sugar and phytic acid content. Microwave roasting for 12 minutes can be a viable option for improving the sensory functional and nutritional characteristics of the rice bran considering its use in food products.

Effect of drying temperature on quality of β-glucan in white oat grains

Oats have received attention because of their nutritional characteristics, especially their high-quality content of β-glucan. The drying process reduces water content; therefore they can be preserved for long periods. However, high-temperature drying process may affect the physical, chemical, and functional properties of the grains. The objective of this study was to evaluate the effect of different drying temperatures on β-glucan quality in oat grains. Grains of oats (Avena sativa, L.), cultivar Albasul, harvested at harvest moisture content of 23% were submitted to stationary drying at air temperatures of 25, 50, 75, and 100 ºC until they reached 13% moisture content. The β-glucan content was determined in samples of oat grains and extraction was performed using water as solvent at 90 ºC. The β-glucan extract was evaluated for water holding capacity, water retention capacity, capacity of displacement, and gelation properties. Stationary of oat grains at air temperatures above 25 ºC decreased the water holding capacity, whereas the content of β-glucan and the water retention capacity of β-glucan extract was affected at temperatures above 50 ºC. Physical changes such as increased gelation capacity of the β-glucan extract occurred following drying at air temperature over 75 ºC.

Sensory quality attributes of lettuce obtained using different harvesting performance systems

The objective of this study was to determine the best lettuce cultivar (American 'Graciosa', 'Vanda', 'Marcela' and 'Lavínia') harvesting method. Therefore, quality and shelf-life were evaluated using sensory analyses. Lettuce heads was harvested with the root on by the producer, so that they were cut in different ways in the laboratory. The samples were stored in a cold chamber at 10 °C and 80% ± 2% of relative humidity for nine days, and the sensorial analyses were performed according to Qualitative Descriptive Analysis method on days 1, 3, 6, and 9 of storage by twelve trained testers. The results were evaluated by variance analysis, principal component analysis, and the Tukey test with a reliability of 95%. The results indicate that there was a reduction in the quality of lettuce between the 1st and the 5th day of storage and that after the sixth day of storage the lettuce samples were considered unfit for consumption, except for the 'Lavínia' lettuce cultivar with root and cut treatment 2. On the ninth day of storage all samples were considered inappropriate for consumption.

The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage

The main problem related to rice bran use is that it goes rancid right after its production. The objective of the present study was to apply a mathematical model to evaluate the kinetics of the lipase activity and hydrolytic rancidity of the raw rice bran (RRB), extruded rice bran (ERB), and parboiled rice bran (PRB) stored in low density polyethylene bags at room temperature for 180 days. Extrusion and parboiling were efficient in preventing free fatty acid formationin ERB and PRB.Extrusion reduced the velocity constant of lipase activity as compared to that of RRB while parboiling increased it, and both decreased the lipase activity after equilibrium from 150 days. The extrusion and parboiling treatments increased the velocity constants for the liberation of free fatty acids although the equilibrium was reached with reduced production of free fatty acids in relation to the production of raw rice bran after 150 days ofstorage. Extrusion proved the best treatment under the storage temperature conditions of rice bran from cultivar BRS Primavera.

Optimization of extrusion variables for the production of snacks from by-products of rice and soybean

This study aimed to define the process conditions to obtain snacks from the by-products of rice and soybean with physical characteristics suitable for marketing. Therefore, the effects of moisture and extrusion temperature on the expansion and color of the products obtained experimentally obtained were evaluated, and the proximate composition of the by-products and that of the snack with greater desirability were determined. Response surface methodology and rotational central composite design were used, and desirability test based on the regression models adjusted was applied. The most desirable snack, with the highest expansion index (3.39), specific volume (13.5 mL.g-1), and the chromaticity coordinate a* (2.79), was obtained under 12 g.100 g-1 moisture and 85ºC of temperature in the third zone of the extruder. The snack produced under these conditions attained content of protein and lipid content 41 and 64% higher than that of the traditional corn snack. It can be concluded that producing extruded snack made form a mixture of broken grains, rice bran, and soybean okara (81:9:10) is technologically feasible, enabling the development of a new product with good nutritional value that can improve the diet of children, the main consumers of this type of food.

Influence of temperate grass seed rotation systems on weed seed soil bank composition

Due to changing cropping practices in perennial grass seed crops in western Oregon, USA, alternative rotation systems are being considered to reduce weed infestations. Information is generally lacking regarding the effects of alternative agronomic operations and herbicide inputs on soil weed seed bank composition during this transition. Six crop rotation systems were imposed in 1992 on a field that had historically produced monoculture perennial ryegrass (Lolium perenne L.) seeds. Each system plot was 20 x 30 m, arranged in a randomized complete block design, replicated four times. Twenty to thirty soil cores were sampled in June 1997 from each plot. The weed species composition of the cores was determined by successive greenhouse grow-out assays. In addition to seed density, heterogeneity indices for species evenness, richness, and diversity were determined. The most abundant species were Juncus bufonius L. and Poa annua L. Changes in seed bank composition were due to the different herbicides used for the rotation crop components. Compared to the other rotation systems, no-tillage, spring-planted wheat (Triticum aestivum L.) and oat (Avena sativa L.) reduced overall weed seed density and richness, but did not affect weed species evenness or diversity. When meadowfoam (Limnanthes alba Hartweg ex Benth.) succeeded wheat in rotation, weed species richness was unaffected, but evenness and diversity were reduced, compared to the other rotation systems. For meadowfoam in sequence after white clover (Trifolium repens L.), crop establishment method (no-tillage and conventional tillage) had no effect on weed seed species density, evenness, or diversity.

Identificaçao de sementes de arroz transformado geneticamente resistente ao herbicida glufosinato de amônio

O presente trabalho teve como objetivo avaliar a técnica do bioteste , em análise de rotina, para a detecção de sementes de arroz (Oryza sativa L.) geneticamente modificado, resistente ao herbicida glufosinato de amônio. Foram conduzidos dois ensaios baseados no teste de germinação. No Ensaio 1 foi empregado substrato umedecido com herbicida e no Ensaio 2, embebição da semente em solução contendo o herbicida. Foram utilizadas sementes de arroz da cultivar BR-IRGA 410 e da linhagem geneticamente modificada ABR 15, que contém o gene bar. No Ensaio 1 utilizou-se concentrações de zero a 0,2% do princípio ativo glufosinato de amônio e na embebição da semente (Ensaio 2), de zero a 2,0%. Foram medidos os comprimentos das plântulas normais aos sete e quatorze dias. Conclui-se que a técnica do bioteste utilizando o substrato umedecido com herbicida e a embebição das sementes em solução aquosa do herbicida no teste de germinação são eficientes na identificação de sementes de arroz resistente ao herbicida glufosinato de amônio.

Emergência e crescimento de plântulas de arroz em resposta à qualidade fisiológica de sementes

O experimento foi conduzido na Área Experimental e Didática do Departamento de Fitotecnia, da Faculdade de Agronomia "Eliseu Maciel", Universidade Federal de Pelotas, com objetivo de avaliar o efeito de uso de lotes de sementes com diferentes níveis de qualidade fisiológica, sobre a emergência e o crescimento inicial de plântulas de arroz irrigado. Foram testados dois níveis de qualidade fisiológica, sendo o nível alto, correspondente a lotes de sementes com germinação acima de 95% e o nível baixo, correspondente a lotes com germinação entre 80 a 85%. Os diferentes lotes de sementes da classe fiscalizada, da cultivar IRGA 417 foram obtidos de produtores de sementes credenciados junto à CESM/RS. O uso de sementes de menor qualidade fisiológica provocou redução, retardamento e desuniformidade na emergência em campo, continuando posteriormente a atuar após a emergência em plantas isoladas de arroz, afetando a produção de biomassa seca e de área foliar. O benefício do uso das sementes de maior qualidade fisiológica ocorreu devido à produção de plantas com maior tamanho inicial, que, conseqüentemente, proporcionou maiores taxas de crescimento da cultura. As diferenças observadas no crescimento da cultura entre plantas provenientes de sementes de diferentes níveis de qualidade fisiológica foram diminuindo com o avanço no período de crescimento devido às maiores taxas de crescimento relativo apresentadas pelas plantas de sementes de menor qualidade

Efeito da qualidade fisiológica das sementes e da densidade de semeadura sobre o rendimento de grãos e qualidade industrial em arroz

O experimento foi conduzido no Centro Agropecuário da Palma, da Universidade Federal de Pelotas (CAP/UFPel), com o objetivo de avaliar o efeito da qualidade fisiológica das sementes e da densidade de semeadura sobre o rendimento de grãos e qualidade industrial em arroz irrigado. Foram testados, em uma combinação fatorial em dois anos agrícola (2000/2001 e 2001/2002), dois níveis de qualidade fisiológica de sementes e diferentes densidades de semeadura. Os diferentes lotes de sementes da cultivar IRGA 417 foram obtidos junto a produtores de sementes credenciados junto à CESM/RS. As densidades de semeadura utilizadas foram 80, 140 e 200 kg de sementes por ha em 2000/2001 e 80 e 150 kg de sementes por hectare em 2001/2002. O uso de sementes de qualidade fisiológica mais alta proporcionou acréscimos no rendimento de grãos de 8,2% e 9,0%, nos anos 2000/2001 e 2001/2002, que correspondeu a acréscimos de 622 kg ha-1 e 660 kg ha-1, respectivamente, enquanto que as diferentes densidades de semeadura não afetaram o rendimento de grãos por hectare. O uso de sementes de baixa qualidade fisiológica provocou desuniformidade na maturação, redução na massa de 1000 grãos, porém não afetou o rendimento de grãos inteiros e o índice de colheita. A variação na densidade de semeadura não afetou a uniformidade de maturação, o rendimento de grãos inteiros e a massa de 1000 grãos.

Métodos para avaliação do potencial fisiológico de sementes de alface

A alface (Lactuca sativa L.) é uma hortaliça que se multiplica por meio de sementes e seu potencial fisiológico pode ser avaliada através do teste de germinação e testes de vigor. No entanto, apenas o teste de germinação está completamente padronizado para esta espécie, enquanto os demais necessitam de ajustes em suas metodologias a fim de torná-los precisos para a avaliação do potencial fisiológico de sementes de alface. Os objetivos do trabalho foram comparar e identificar testes para avaliar o potencial fisiológico das sementes de alface. Utilizaram-se sementes de alface cv. Regina e Vera e os testes de germinação, primeira contagem, solução osmótica, envelhecimento acelerado, emergência de plântulas, condutividade elétrica, comprimento de plântulas e massa seca de plântulas. O delineamento experimental usado foi o inteiramente casualizado, com os dados analisados através do teste de Tukey a 5% de probabilidade. O teste de germinação mostrou diferenças entre lotes da cv. Regina e os testes de vigor estratificaram lotes quanto ao potencial fisiológico. Para a cv. Vera, os testes de vigor aplicados às sementes não mostraram diferença significativa entre os lotes, com exceção do teste de envelhecimento acelerado. Concluiu-se que o potencial fisiológico de sementes de alface pode ser avaliado com o uso dos testes de primeira contagem, envelhecimento acelerado e emergência em gerbox, enquanto os testes de solução osmótica e de condutividade elétrica necessitam estudos adicionais para adequar suas metodologias e viabilizar a sua utilização para sementes de alface.

Comportamento individual de plantas originadas de sementes com diferentes níveis de qualidade fisiológica em populações de arroz irrigado

Com o objetivo de avaliar o comportamento individual de plantas originadas de sementes de alto e baixo vigor em populações de arroz irrigado (Oryza sativa L.), constituídas de diferentes combinações de distribuição ao longo da linha de semeadura, foi conduzido este estudo. O experimento constou de diferentes combinações de distribuição de sementes de arroz, cv. BR-IRGA 410, oriundas de lotes de alto e baixo vigor, semeadas em ambiente controlado e, após, transplantadas ao campo para garantir o estande de plantas e o arranjo da semeadura. Para tal, foram avaliados altura, matéria seca da planta e número de perfilhos aos 60, 102 e 134 dias após transplante ao campo e número de panículas por planta, rendimento de grãos e índice de colheita, ao final do ciclo. As plantas originadas de sementes de alto vigor apresentaram desempenho superior para todas as características avaliadas, independentemente do sistema de distribuição das plantas ao longo da linha de semeadura. As plantas originadas de sementes de alto vigor apresentaram rendimento médio de grãos superior ao das plantas originadas de sementes de baixo vigor. Plantas de arroz originadas de sementes de alto vigor não apresentam desempenho dominante sobre as plantas adjacentes de baixo vigor na linha de semeadura.

Épocas de colheita e qualidade fisiológica das sementes de arroz irrigado cultivar BRS 7 TAIM, em Roraima

A época de colheita é um dos fatores mais importantes que influenciam as características da semente de arroz, seja para semeadura ou para consumo. Com o objetivo de determinar a época adequada de colheita do arroz (Oryza sativa L.) irrigado BRS 7 TAIM, sementes dessa cultivar foram colhidas aos 15, 22, 29, 36, 43 e 50 dias após o florescimento (DAF) e avaliadas quanto à umidade, produtividade, peso seco de 100 sementes, rendimento de grãos inteiros, viabilidade e armazenabilidade. As colheitas realizadas aos 15 e 22 DAF revelaram-se impróprias, obtendo-se valores inferiores em todas variáveis estudadas, além de alta umidade inicial das sementes. As sementes colhidas aos 29 DAF tiveram alta qualidade, porém, a produtividade foi inferior à dos períodos subseqüentes; as provenientes da colheita aos 50 DAF exibiram bom desempenho, exceto no rendimento de grãos inteiros. A melhor época de colheita para a cultivar Taim ocorre entre 38 e 42 DAF, quando as sementes apresentam índices superiores de produtividade, peso seco, rendimento de grãos inteiros, qualidade fisiológica e armazenabilidade.