Identidade e qualidade culinária de marcas comerciais de arroz parboilizado polido

Abstract

The aim of this paper is to evaluate, through the official standard classification, and cooking quality, by means of cooking test, of commercial parboiled polished rice trademarks. Were evaluated five rice trademarks by grupo: benefited, polished parboiled subgroup, long fine class and type 1, commercialized on Itaqui/RS markets. The considered trademarks differ in moisture contents, broken grains, damaged, chepped ans stained; while the describe limits in Brazilian legislation for polished parboled type 1 rice was surpassed only in one of the samples witch exceeded incidence of damaged grains. On the cooking test, the samples differ in volume yield, cooking time and weldability. High yield, gravimetric and volumetric, ally to high evels of weldability obtained on cooking test, evidence that commercial trademarks evaluated offer adequate products to parboled rice consumer preferences. Concludes that the lots of samples evaluated shows low incidence of damage and good cooking performance.