Thermal analysis of the rice and by-products

The thermogravimetry (TG) is a technique used in the quality control of foods. In this work the moisture and ash contents in the rice and by-products (bran and husk), the thermal stability and the gelatinization process by conventional, thermogravimetric and calorimetric methods were studied. The moisture and ash contents obtained by TG and conventional methods did not present significant differences. The rice presented higher starch content, while the bran presented higher protein content. The thermogravimetric data presented the following thermal stability order: rice>bran>husk. The calorimetric curves indicated the gelatinization of the starch. The kinetic parameters were compatible.