O efeito da cocção na composição mineral do arroz (Oryza sativa L.): uma revisão da literatura.

Abstract

Nowadays determination of food nutrients presents in lower concentrations, such as minerals, has become a relevant aspect, not only due many elements are essential to the human beings, also their excess in biological systems can induce several damages to them. As a staple food, rice is considered an important component in a healthy human diet and it is consumed worldwide. In this panorama, this work carries out a literature review toward gathering data about the procedures commonly used in the preparation of rice for later ingestion and implications of them in its mineral composition. It is known, that how to perform the cooking rice process can affect its bioaccessibility, that means the ability to dissolve an amount of an element the gastrointestinal tract. In addition, studies in the literature have reported that influences of the growing grain conditions, fertilization, soil conditions and its processing, as also prewash stages, the rice/water ratio, the destination of the water used before and during cooking process, and the container used for preparation, are factors that can exert a direct influence on the composition and concentration of minerals in rice. Among the relevant results, it can be highlighted that several cycles of rinsing before rice preparation, lead to reduce toxicity levels in medium, as well as the use of a greater amount of water than the amount of rice, for example, can promote reduction of the inorganic arsenic content. However, few works in the literature have reported the influence of the preparation steps on the content of essential metals present in rice, therefore a literature review on this topic is of great relevance to the scientific community.