Resumo

PIGHIN, Andrés Fabián  e  DE LANDETA, María Cristina. Content of minerals in rice and industrial products rice-based elaborated. Diaeta [online]. 2019, vol.37, n.167, pp.30-40. ISSN 1852-7337.

More than half of the world's population includes rice (Oryza sativa L.) in their daily food. Annual production in Argentina is close to 1,5 million tons; 35% is destined for domestic consumption and the rest is exported. During the industrial process, different degree of refinement is obtained; being the white and integral rice the most consumed in Argentina and, to a lesser extent, the glazed or pearl, and the parboil one. Other varieties, such as Yamaní brown rice, are also consumed. Shops offer several ricebased products, such as cookies and convenience foods. In order to obtain updated data to be incorporated into the food composition database of the National University of Luján; Na, K, Ca, P, Mg, Fe, Cu, Zn and water content in raw and boiled rice and in rice based products consumed in Argentina was determined. The content of minerals in rice presented the following order: white ~ glazed < parboil < integral ~ yamaní. This is so due to the inhomogeneous distribution of minerals in the grain: concentration is higher in the germ and in the outer layers of rice than in the starch endosperm. All raw and boiled rice can be classified as "very low sodium content" except in the processed products, in which the content of this mineral increased considerably. Rice contributes about 27% of the copper RDI and it is "key source" for this mineral. Boiling affects the mineral content in the rice, depending on the degree of industrial refinement, the parameters of the cooking process (temperature, time, amount of water, with or without brewing) and the mineral content in the water used.

Palavras-chave : Rice; Minerals; Atomic absorption.

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