| dc.description.abstract | Red rice cultivation has restricted to small areas of semi-arid northeast, considered genetic heritage, cultural and gastronomic. In Rio Grande do Norte and other northeastern states like Paraíba, red rice is traditionally prepared with milk. Red rice- is rich in starch, the main source of energy when digested, but there may also be the presence of resistant starch (RS), fraction not digested in the small intestine, with beneficial effects on the body. Therefore, the aim of this study was to analyze the chemical composition and content of RS in red rice full raw (AC), cooked with water and milk (AL) and cooked with water only (AA). Therefore, part of the red rice was cooked only with water and salt for 50 min and the other part with water, salt and milk for 1h05m, both about 160 ° C. Subsequently, these were dried in a ventilated oven at 75 ° C for 18h and then crushed to perform the analysis of chemical composition, in triplicate, according to Adolfo Lutz (2005) and the determination of RS in duplicate, by the method AOAC (1995). The results for the AC, AL and AA were: moisture (12.1, 69.2 and 60.2%); fixed mineral residue (1.40, 1.43 and 1.40%); lipids (3.1, 2.0 and 1.2%); proteins (8.0, 3.9 and 3.3%); dietary fiber (4.6, 2.6 and 2.5%); carbohydrates (73.3; 20.9; 31.4%) and calories (343; 117; 150 Kcal / g)). As for the RS content, 9.27 levels were found; 6,95 and 9,61g / 100g for AC, AL and AA, respectively. The AC content had significantly higher (p 0.05 ˂) lipids, proteins, carbohydrates and fibers, relative to LA and AA. With regard to the moisture content, there was a decrease in the AC relative to LA and AA, which resulted in a higher proportion of dry matter and consequently justifies the higher content of chemical components in this sample.With regard to the RS, the higher lipid content and higher AL cooking time compared to AA seem to have interfered with the retrogradation process of amylose and gelatinization of starch, respectively, resulting in lower RS content in that sample. Generally, the red rice was shown to be a holder of great nutritional value food. Thus, the traditional use of their preparations should be encouraged by both the cultural character and the benefits in preventing disease and hence health promotion. | |
