Otimização do processo de parboilização de arroz selvagem (Zizania sp): Efeitos nas propriedades físico químicas, compostos bioativos e digestibilidade do am

Abstract

One of the problems in the wild rice cooking stage is the excessive opening of the grains, giving the appearance of overcooked rice. One way out of this point would be to use the parboiling process to increase the physical resistance of the grains. Therefore, in addition to evaluating the effects on physicochemical properties, bioactive compounds and starch digestibility, the objective was to increase the physical resistance of grains in the face of a routine problem in cooking. For this, a 2² multivariate design is used, with central and axial points to optimize the gelatinization conditions (pressure and time). The grains were submitted to a hydration step at a controlled temperature of 55 ± 2 °C for 1 h. This condition is ideal for the grains to reach 30% moisture without breaking the cell wall and leaking the internal content of the grain. After the hydrothermal process, the beans were gelatinized in an autoclave under the following conditions: 0.4/7.5, 0.5/5, 0.5/10., 0.75/4, 0.75/7.5, 0 .75/11, 1/5, 1/10, 1.10/7.5, kgf. cm²/min, were dried in an oven and left to rest for 15 days. Color parameters, technological properties, thermal properties, texture profile, total anthocyanins content, total and individual phenolic compounds, starch digestibility were analyzed. The parboiling process showed significance and normality (p<0.05) for the independent variable pressure for total anthocyanins content and a pressure/time relationship for total complexed phenolic compounds, with the optimal point for gelatinization being 0.54/4.78 kgf. cm²/min. The hydrothermal process decreases the digestibility and the content of free individual phenolic compounds.