Características tecnológicas do arroz vermelho variedade Maranhão em diferentes métodos de cocção

Características tecnológicas do arroz vermelho variedade

Abstract

Evaluating rice cooking performance is essential for the food and beverage industry, as it allows for the optimization of sensory quality, yield, and process efficiency, while meeting consumer preferences and market demands. This study characterized red rice grains of the Maranhão variety in terms of grain dimensions, amylose content, gelatinization temperature, and cooking behavior using different methods. Samples were analyzed in the laboratory using colorimetry, spectrophotometry, alkali dispersion, and cooking tests with conventional, electric, and microwave ovens. The results showed that the polished grains fall into the long slender category, while the whole grains are classified as long. Both types exhibited low amylose content and high gelatinization temperature. The minimum cooking time was 18 minutes for polished grains and 40 minutes for whole grains, with the latter showing better yield when cooked in a microwave, and the former performing best in an electric rice cooker. Ultimately, the degree of milling and cooking method significantly influence the culinary performance of Maranhão red rice.