Multivariate analysis applied to the study of the culinary properties of rice (Oryza sativa L.) in fine long varieties

Multivariate analysis applied to the study of the culinary properties of rice (Oryza sativa L.) in fine long varieties

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Rice (Oryza sativa L.) is one of the most important food crops in the world. Its production in Argentina is concentrated in the coastal region, mainly in the province of Corrientes, which takes the lead. Lack of attributes, not only lessens this food product expected behavior after cooking it, but a...

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Main Authors: Bouchard, José Daniel, Acevedo, Belén Andrea, Díaz, Sergio Fernando, Maiocchi, Marcos G.
Format: Online
Language:Spanish
Published: Facultad de Ciencias Exactas, Químicas y Naturales 2020
Subjects:
Polished rice
Quality
Cooking
Intervarietal analysis
Arroz pulido
Calidad
Cocción
Análisis intervarietal
Online Access:https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/269
id ojs-article-269
record_format ojs
spelling ojs-article-2692020-08-05T20:59:32Z Multivariate analysis applied to the study of the culinary properties of rice (Oryza sativa L.) in fine long varieties Análisis multivariante aplicado al estudio de las propiedades culinarias de arroz (Oryza sativa L.) en variedades largo fino Bouchard, José Daniel Acevedo, Belén Andrea Díaz, Sergio Fernando Maiocchi, Marcos G. Polished rice Quality Cooking Intervarietal analysis Arroz pulido Calidad Cocción Análisis intervarietal Rice (Oryza sativa L.) is one of the most important food crops in the world. Its production in Argentina is concentrated in the coastal region, mainly in the province of Corrientes, which takes the lead. Lack of attributes, not only lessens this food product expected behavior after cooking it, but also the wide-world concept around its culinary quality; though this general definition must be limited to each cultural habit. In the present research, five culinary quality attributes, in different variables, such as: gelatinization time, water absorption, expansion ratio, grains weight and gelatinization temperature, were examined. The samples consisted on nine rice varieties, distributed within the most North-Eastern Argentinian commercializing areas.  Thanks to the analysis of conglomerates and main components, it was found that the chosen attributes allowed the distinction among several varieties. Statistically significant differences were found under the studied varieties studied against the <0.05 p-value. El arroz (Oryza sativa L.) es uno de los cultivos alimenticios más importantes del mundo, la producción en Argentina se concentra en la región Litoral, liderada por la provincia de Corrientes. No existe un único atributo que permita definir universalmente el concepto de calidad culinaria ya que el mismo se identifica con el comportamiento esperado del arroz luego de su cocción. Esta definición general debe ser acotada para cada hábito cultural. En el presente trabajo se compararon cinco atributos de calidad culinaria: tiempo de gelatinización, absorción aparente de agua, relación de expansión, peso de mil granos y temperatura de gelatinización, en nueve variedades de arroz pulido largo fino más comercializadas en la región del Nordeste Argentino (NEA). Mediante el análisis de conglomerados y de componentes principales, se encontró que los atributos escogidos permiten distinguir entre variedades. Se hallaron diferencias estadísticamente significativas para todas las variedades estudiadas contra un valor p<0,05. Facultad de Ciencias Exactas, Químicas y Naturales 2020-06-25 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/269 10.36995/j.recyt.2020.33.005 Argentine Journal of Science and Technology; Vol. 33 No. 1 (2020); 33-37 Revista de Ciencia y Tecnología; Vol. 33 Núm. 1 (2020); 33-37 1851-7587 0329-8922 10.36995/j.recyt.2020.33 spa https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/269/591 https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/269/576 Derechos de autor 2020 Revista de Ciencia y Tecnología
institution Facultad de Ciencias Exactas Quimicas y Naturales
collection Revista de Ciencia y Tecnologia RECyT
language Spanish
topic Polished rice
Quality
Cooking
Intervarietal analysis
Arroz pulido
Calidad
Cocción
Análisis intervarietal
spellingShingle Polished rice
Quality
Cooking
Intervarietal analysis
Arroz pulido
Calidad
Cocción
Análisis intervarietal
Bouchard, José Daniel
Acevedo, Belén Andrea
Díaz, Sergio Fernando
Maiocchi, Marcos G.
Multivariate analysis applied to the study of the culinary properties of rice (Oryza sativa L.) in fine long varieties
topic_facet Polished rice
Quality
Cooking
Intervarietal analysis
Arroz pulido
Calidad
Cocción
Análisis intervarietal
format Online
author Bouchard, José Daniel
Acevedo, Belén Andrea
Díaz, Sergio Fernando
Maiocchi, Marcos G.
author_facet Bouchard, José Daniel
Acevedo, Belén Andrea
Díaz, Sergio Fernando
Maiocchi, Marcos G.
author_sort Bouchard, José Daniel
title Multivariate analysis applied to the study of the culinary properties of rice (Oryza sativa L.) in fine long varieties
title_short Multivariate analysis applied to the study of the culinary properties of rice (Oryza sativa L.) in fine long varieties
title_full Multivariate analysis applied to the study of the culinary properties of rice (Oryza sativa L.) in fine long varieties
title_fullStr Multivariate analysis applied to the study of the culinary properties of rice (Oryza sativa L.) in fine long varieties
title_full_unstemmed Multivariate analysis applied to the study of the culinary properties of rice (Oryza sativa L.) in fine long varieties
title_sort multivariate analysis applied to the study of the culinary properties of rice (oryza sativa l.) in fine long varieties
title_alt Análisis multivariante aplicado al estudio de las propiedades culinarias de arroz (Oryza sativa L.) en variedades largo fino
description Rice (Oryza sativa L.) is one of the most important food crops in the world. Its production in Argentina is concentrated in the coastal region, mainly in the province of Corrientes, which takes the lead. Lack of attributes, not only lessens this food product expected behavior after cooking it, but also the wide-world concept around its culinary quality; though this general definition must be limited to each cultural habit. In the present research, five culinary quality attributes, in different variables, such as: gelatinization time, water absorption, expansion ratio, grains weight and gelatinization temperature, were examined. The samples consisted on nine rice varieties, distributed within the most North-Eastern Argentinian commercializing areas.  Thanks to the analysis of conglomerates and main components, it was found that the chosen attributes allowed the distinction among several varieties. Statistically significant differences were found under the studied varieties studied against the <0.05 p-value.
publisher Facultad de Ciencias Exactas, Químicas y Naturales
publishDate 2020
url https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/269
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