مقایسه خواص کیفی و مواد معدنی برنج هاشمی با درجات سفیدی متفاوت و قابلیت پذیرش آنها توسط مصرف‌کنندگان

نوع مقاله: مقاله پژوهشی

نویسندگان

سازمان تحقیقات، آموزش و ترویج کشاورزی، موسسه تحقیقات برنج کشور، رشت، ایران

چکیده

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.

تازه های تحقیق

 Food Engineering Research/Vol.18/No.66/Spring & Summer 2019/P: 65-78

Comparethe Quality and Minerals of Hashemi Rice Variety with Different Whiteness and Their Acceptability by Consumers

 

K. Tajaddodi Talab* and F. Habibi

 

*Corresponding Author: Assistant professor of Rice Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Iran. Email: dr2eng@yahoo.com

Received: 28 April 2018, Accepted: 20 April 2019   

 

Brown rice is important because of containing nutrients and biological active compounds. Texture of brown rice is one of the important factors in terms of acceptance by consumers. An investigation was conducted to compare brown rice and three different types of Hashemi rice, No.1, No. 2, and white rice with different degrees of whiteness, 35.1-35.9, 39.6-40.1, and 54.2-55.5 respectively, to compare their properties: quality, amount of minerals, pasting properties and acceptance. Completely Randomized Design was used. The results showed that the effects of the whiteness on quality of cooked rice including amylose percentage, water absorption, time required for cooking, solid losses and pasting properties were significant =α)0.05). Time required for cooking decreased with increasing in whiteness. Furthermore, all pasting properties increased with increasing the milling degree. Although brown rice was cooked after soaking in water for a longtime (18 h), it possessed highest stiffness of texture, mass roughness and particles when compared to other three type of rice. Brown rice had the lowest acceptancy, compare to other three samples.  Rice 1 and 2 rated between white rice and brown rice in terms of quality characteristics, content of minerals and overall acceptance.

 

Keywords: Brown rice, Rheology and Sensory characteristics, White rice

کلیدواژه‌ها

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