In this work the technological quality of four different genotypes of red rice was studied to verify their adaptation to the requirements of the Brazilian market. The grain length, milling degree, brightness and transparency, temperature of gelatinization, amylose content, cooking quality, minimum cooking time, expansion in volume and water absorption were determined. The grains were classified as medium and long. Most of the studied genotypes showed intermediate levels of amylose, that implies a characteristic of softness after cooking, and hardness and looseness after cooling, which was not expected, once the red rice normally has low levels of amylose. All genotypes had a high gelatinization temperature. The genotype MNACH0501 had the largest number of desirable characteristics for technological quality, attending red-rice consumer's demands, what makes it appropriate to be delivered to this specific and potential market.
Oryza sativa; technological quality; chemical composition; cereal technology
