Resumo

BOUCHARD, José D.; ACEVEDO, Belén A.; DIAZ, Sergio F.  e  MAIOCCHI, Marcos G.. Multivariate analysis applied to the study of the culinary properties of rice (Oryza sativa L) in fine long varieties. Rev. cienc. tecnol. [online]. 2020, n.33, pp.1-10. ISSN 1851-7587.

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

Palavras-chave : Polished rice; Quality; Cooking; Intervarietal analysis..

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