Detalhes bibliográficos
| Ano de defesa: |
2010 |
| Autor(a) principal: |
Monks, Jander Luis Fernandes |
| Orientador(a): |
Elias, Moacir Cardoso |
| Banca de defesa: |
Não Informado pela instituição |
| Tipo de documento: |
Tese
|
| Tipo de acesso: |
Acesso aberto |
| Idioma: |
por |
| Instituição de defesa: |
Universidade Federal de Pelotas
|
| Programa de Pós-Graduação: |
Programa de Pós-Graduação em Ciência e Tecnologia Agroindustrial
|
| Departamento: |
Faculdade de Agronomia Eliseu Maciel
|
| País: |
BR
|
| Palavras-chave em Português: |
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| Palavras-chave em Inglês: |
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| Área do conhecimento CNPq: |
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| Link de acesso: |
https://guaiaca.ufpel.edu.br/handle/123456789/1341
|
Resumo: |
Rice is the cereal present in the alimentary diet of more of the half of the world population. The agribusinesses intensify the milling operations to obtain larger whiteness of the grains by removing the most outlying layers of the grains. This process improves the color in relation to the consumer's preference; however, it reduces important nutrients for the human feeding. The objective of this research was to evaluate the effects of milling ratio on technology evaluation and biochemical parameters, lipid profile and folic acid content in rice grains, long-thin class, from irrigated cultivation of the South of Brazil. The work was structured in two studies, which encompasses three experiments. In Experiment I were compared evaluation parameters chemistry, technology and quality of consumption, lipid profile and folic acid content in rice grains of two subgroups, brown and white, obtained by two conventional forms of processing in industrial production. In Experiment II were certain effects of intensity in industrial production of polished white rice on the same parameters as in Experiment I. In Experiment III were evaluated the biological responses of adult male Wistar rats, strain UFPEL fed diets containing white rice and polished in four different intensities in the industrial process. The results suggest that grains by conventional, brown and polished in the ways, differ significantly to the chemical evaluation, technology and quality of consumption parameters, folic acid content and biological response of male Wistar rats. The intensification of the polishing removal of bran significantly modifies chemical evaluation, folic acid content, technology and quality parameters for human consumption in cooking, without altering the sensory attributes, lipid profile and biological response of male Wistar rats. |
