Propriedades físicas e fisiológicas de arroz japonês (Moti gome) em função de condições de secagem e armazenamento

Abstract

The special Moti gome rice is characterized by being glutinous and very popular in Japanese cuisine. In general, rice is a cereal of great consumption worldwide and, being a seasonal product, its conservation and storage are justified. This work aimed to evaluate the effects of drying and storage conditions on the quality of Moti gome rice grains during their conservation. Rice drying was carried out under three conditions: natural; artificial at 40 and 60 °C; storage at two temperatures: 15 and 28 ºC for a storage period of 6 months. The physical qualitative characteristics (bulk density and 1000 grain weight) were evaluated; physiological (germination, accelerated aging and electrical conductivity of exudates); milling yield components and sanitary quality by detecting fungi associated with grains. From the results obtained, it can be concluded that the artificially dried grains (40 and 60 ºC) presented better physical quality (mass, bulk and true density and 1000 grain weight) when compared to those dried in the field (natural drying). The dry grain naturally has a lower whole grain yield than commercially required, lower yield and higher amount of broken grains. The physiological quality of the grains remained constant during the storage time, regardless of the drying and storage conditions. The electrical conductivity of exudates (EEC) showed better results for artificially dried grains. The storage temperature of 15 ºC provided better quality of Moti gome rice grains.