Browsing by Author "Sayay Rivera, Edison Sebastián"

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    Caracterización de las propiedades de pasta y contenido de arsénico en muestras de arroz fresco y envejecido provenientes de la Estación Experimental Litoral Sur del INIAP
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Sayay Rivera, Edison Sebastián; Paredes Escobar, Mayra Liliana
    Rice, as a staple food for thousands of people around the world, plays a crucial role in the food security and socioeconomic development of many countries. In Ecuador, per capita consumption is between 43 and 50 kg. The quality of rice grains can be assessed by the amylose content in the starch, quantifying the behavior of the pastes when cooked. However, this grain can be contaminated by arsenic, which affects consumers. In the present study, the grade, class, level of insect infestation, humidity, and hectoliter weight were determined. The properties of the rice paste were evaluated using a rapid viscosity analyzer (RVA) and their correlation with moisture. Finally, arsenic was quantified in fresh and aged paddy rice by atomic absorption spectroscopy. The results obtained showed a grade 1 and class 2 for the fresh rice samples, while in aged rice, there was the presence of broken grains and husks, which decreased its quality. The moisture values complied with the INEN standard, being higher in fresh rice, but with a slight increase in oliter weight in aged rice. A better viscosity of the rice paste was observed in the aged sample GO - 04242. The determination of total arsenic in paddy rice showed values between 0.24 and 0.88 milligrams per kilogram, while in fresh and aged rice, it was not detected or was below the detection limits.