NUTRITIONAL AND COOKING QUALITY OF RICE CULTIVARS FERTILIZED WITH NITROGEN DOSES
DOI:
https://doi.org/10.36725/agries.v6i0.2414Keywords:
Oryza sativa, nitrogen fertilization, nutrition.Abstract
In the current scenario, the consumer market is turning to a search for better productivity and quality of rice grains. Therefore, the objective of this work was to evaluate the nutritional and culinary quality of rice cultivars fertilized with nitrogen doses. The samples were evaluated for: moisture content, lipids, proteins, fibers, ashes, carbohydrates, caloric value, color, minimum cooking time, water absorption, and percentage of whole grain yield. The nitrogen doses evaluated did not influence protein content and whole-grain yield. The cultivar BRS Primavera showed a higher percentage of whole grain yield, while the cultivar BRS Sertaneja showed higher levels of protein and grains of darker color.
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