Estudio microbiológico de maceración de arroz (Oryza sativa). II. Determinación de los contenidos de algunos ácidos orgánicos en el líquido de maceración del arroz
It is a usual procedure to soak the rice with water, before the husking process, to avoid fragmentation In Brazil, this is usually carried out at room temperature (25— 30°C), inducing off flavors in commercial products. The following organic acids were assayed by gas chronwtography, resulting from...
| Autores principales: | , , |
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| Formato: | Artículo |
| Lenguaje: | Portugués |
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Instituto Interamericano de Cooperación para la Agricultura (IICA)
2022
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| Materias: | |
| Acceso en línea: | https://repositorio.catie.ac.cr/handle/11554/12157 |
| Sumario: | It is a usual procedure to soak the rice with water, before the husking process, to avoid fragmentation In Brazil, this is usually carried out at room temperature (25— 30°C), inducing off flavors in commercial products.
The following organic acids were assayed by gas chronwtography, resulting from fermentation acetic, propionic, butiric, isobutiric, valeric and iwvaleric acids
There was a direct relation between the increase of temperature and the amount of acids at 20°C and 30°C, reaching a peak at 40°C and then decreasing at 50°C and 60°C.
Better results were obtained with rice soaked at 60°C, with lower acid values (acetic and propionic), that did not induce off flavors. |
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