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 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.

Saved in:
Bibliographic Details
Main Authors: 55998 Cereda, M.P., 49845 Bonassi, I.A., 71688 Gil, A.R.
Format: biblioteca
Language:spa
Published: San José, Costa Rica Instituto Interamericano de Cooperación para la Agricultura (IICA) (Ene
Subjects:ORYZA SATIVA, ACIDOS ORGANICOS, FERMENTACION, CROMATOGRAFIA, TECNICAS ANALITICAS, BRASIL,
Online Access:https://repositorio.catie.ac.cr/handle/11554/12157
Tags: Add Tag
No Tags, Be the first to tag this record!