Características gerais do arroz (Oryza sativa L.) e métodos de identificação de cultivares: revisão bibliográfica

Abstract

Rice is one of the most produced and consumed cereals in the world. More than 3.5 billion people every year depend on this raw material. The chemical composition of this grain and consequently its nutritional value vary depending on some factors such as the variety, environment, handling, processing and storage. Research indicates that rice by-products can be used as ingredients for nutritional and functional improvement of foods. For the industry, it is very important to know the cultivar that has been planted and that is being received due to its sensory and physicochemical characteristics of the rice grain, as these characteristics will determine its performance in cooking and appearance, and as they define the standards quality in the Brazilian and international markets. Therefore, this work aims to perform a bibliographic review about the production chain and the basic characteristics of rice, as well as the methodologies available in the literature regarding the identification of cultivars. With this, a documentary and bibliographic research will be carried out, capturing information from public agencies, works and scientific publications.