RESUMEN
Physicochemical properties, cooking time, and phenolics profile of two black rice genotypes grown at six different locations in Brazil were determined. The cultivar IAC 600 and the elite-line AE 153045 were used. The main growing locations for black rice were considered, as follows: Alegrete (ALG), Capão do Leão (CPL), Guaratinguetá (GUA), Roseira (ROS), Santa Vitória do Palmar (SVP), and Taubaté (TBT). Principal component analysis (PCA) and supervised partial least squares-discriminant analysis (PLS-DA) from liquid chromatography-mass spectrometry (LC-MS) data sets showed distinction among genotypes and locations. Quercetin-3-O-glucoside and vanillic acid were the most relevant compounds for discriminating genotypes. SVP location provided the most distinctive black rice, with greater total phenolics content. Characteristics of black rice from SVP location were associated to effects of latitude and wind conditions. Hesperetin, vanillic acid, quercetion-3-O-glucoside, and p-coumaric acid were the most relevant compounds for discriminating locations.
Asunto(s)
Cromatografía Líquida de Alta Presión , Espectrometría de Masas , Oryza/química , Fenoles/análisis , Amilosa/análisis , Análisis Discriminante , Genotipo , Glucósidos/química , Análisis de los Mínimos Cuadrados , Oryza/genética , Oryza/metabolismo , Fenoles/química , Extractos Vegetales/química , Análisis de Componente Principal , Quercetina/análogos & derivados , Quercetina/química , Ácido Vanílico/químicaRESUMEN
Three cooking temperatures (72, 80, and 88⯰C) were applied to two rice genotypes (Puitá Inta CL and INOV CL) for preparing quick cooking brown rice. Samples were analyzed for cooking time, color, scanning electron microscopy (SEM), damaged grains, amylose, protein content and extractability, differential scanning calorimetry (DSC), X-ray diffraction (XRD), sensory properties, and in vitro digestion. Cooking time was reduced from 23.0-23.6 to 5.5-6.9â¯min when the highest temperature was applied, depending on genotype. The greatest grain deformation was observed for treatments from Puitá Inta CL. XRD showed greater ability of brown rice from Puitá Inta CL to gelatinize at 88⯰C. Appearance, texture, and flavor of quick cooking brown rice prepared at 88⯰C was inferior to its brown rice counterparts. Starch digestibility decreased by around 20-22% in 88⯰C-prepared-quick cooking brown rice. Lower digestibility values were determined for 88⯰C-treated-INOV CL, and were associated with grain integrity.
