COMPORTAMENTO DE COCÇÃO DE ARROZ VERMELHO DA VARIEDADE MARANHÃO

Abstract

Cooking quality of rice grain means the expected behavior immediately after cooking. It is subjective and subject to the standards established in different countries. Knowledge gained from research on quality of rice grains indicates that this is influenced by the physical and chemical properties of the endosperm starch such as amylose content and gelatinization temperature. In Northeast Brazil, the red pericarp rice is a major regional cuisine and important source of income for family farmers. The Vale do Piancó in Paraíba state is the largest producer in the country, with more than a thousand families who are dedicated to this culture. Starting from this information the purpose of this study was to evaluate the behavior of commercial cooking red rice variety Maranhão, in the full conditions and poorly polished. Samples were collected in the municipality of Santana dos Garrotes and sent to the Laboratory of Technology of Agricultural Products of the Center for Agricultural Sciences - UFPB where, physicochemical characterizations and physical assessment of quality cuisine were made at three different cooking methods: microwave, electric and conventional pan pot. The variety showed grains with low amylose content and high temperature gelation. The minimum cooking time obtained for the poorly polished grains was 18 minutes and for the full grain, 40 minutes. The texture and stickiness of full grains varied depending on the cooking method used, which did not occur for poorly polished grains showing up sticky and soft after cooking. The variety of whole grains studied showed higher cooking in microwave, with a time of 55 minutes. The yield of poorly polished rice was higher when using the cooker as a method of cooking in a time of 25 minutes.