Bibliometric Analysis of Studies on Parboiling Conditions for Different Rice Cultivars in Brazil
Keywords:
Arroz parboilizado, Hidratação, Produção científicaAbstract
The parboiling method is a hydrothermal process where the grain absorbs water and then heat is added to it, so that the starch is gelatinized. This process can be carried out with different process variables, making it possible to change time, pressure and temperature, for example. Due to different climatic characteristics, harvest periods and the evolution of genetic studies, different cultivars are released and these have different characteristics. Thus, this work seeks to research, through a bibliometric study, the scientific production related to the application of the parboiling process, or hydration for this purpose, in rice cultivars in Brazil. During the research, 16 articles were reached regarding the topic, and among the results found, the state of SC stands out as the state with the most scientific research published on the topic; the most studied cultivars were BRS Primavera, BRS Sertaneja and BR-IRGA 409; the years with the most publications were 2011 and 2020; and the author with the most publications was José Alberto Noldin, totaling five of the studies found.
References
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MIR, S.A; BOSCO, S.J.D.; SHAH, M.A.; MIR, M.M.; GANAI, S.A. Rice: Parboiling and milling properties. International Journal of Food Engineering, 11, 777-787, 2015.
VILLANOVA, F.A; VANIER, N. L.; MADRUGA, N.A.; PESEK, J.; MATYSKA-PESEK, M.; ELIAS, M.C.; OLIVEIRA, M. Improvement of the quality of parboiled rice by using anti-browning agents during parboiling process. Food Chemistry, 51-57, 2017.
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