Document Type : Research Paper
Abstract
برنج قهوهای حاصل عملیات تبدیل است که به دلیل دارا بودن مواد مغذی و ترکیبات فعال بیولوژیک اهمیت ویژه‌ای دارد. بافت برنج قهوهای یکی از عوامل مؤثر در پذیرش آن توسط مصرف‌کنندگان محسوب می‌شود. به منظور مقایسه کیفیت پخت، مقدار مواد معدنی، خواص خمیری و میزان پذیرش برنج پخته با درجات سفیدی مختلف شامل برنج 1 و 2 به ترتیب با درجات سفیدی 35.9-35.1 و 40.1-39.6، برنج سفید با درجه سفیدی 55.5-54.2 و برنج قهوهای، از طرح کاملاً تصادفی استفاده شد. نتایج بررسی نشان می‌دهد اثر درجه سفیدی بر صفات کیفی برنج شامل درصد آمیلوز، جذب آب، مدت زمان پخت، مواد جامد از دست رفته و خواص خمیری معنی‌دار (0.05<p ) است. مدت زمان پخت برنج با افزایش درجه سفیدی کاهش می‌یابد. علاوه بر آن با افزایش درجه تبدیل، کلیه خواص خمیری (ویسکوزیته) افزایش می‌یابد. اگرچه برنج قهوهای پس از خیساندن طولانی مدت آن (18 ساعت) پخته شد اما از نظر خواص حسی شامل سفتی بافت، زبری توده و اندازه ذرات بیشترین مقدار را به خود اختصاص داد. برنج قهوهای نسبت به سه نمونه دیگر کمترین پذیرش کلی را داشت. برنج‌های 1 و 2 از نظر خصوصیات کیفی، مواد معدنی و پذیرش کلی بین برنج سفید و برنج قهوهای قرار گرفتند.
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