بررسی اثر بخاردهی شلتوک رقم شیرودی بر خصوصیات کیفی، بافت و حرارتی برنج

نوع مقاله: مقاله پژوهشی

نویسندگان

1 هیئت علمی موسسه نحقیقات برنج کشور- معاونت مازندران

2 عضو هیات علمی گروه صنایع غذایی دانشگاه ارومیه

چکیده

خواص فیزیکوشیمیایی برنج طی انبارمانی تغییر می­یابد که این پدیده به رسیدن برنج معروف است. حداقل زمان لازم برای رسیدن برنج 3 تا 6 ماه است. در این پروژه، بخاردهی شلتوک به عنوان روشی برای کوتاه ­کردن مدت زمان انبارمانی بررسی شده ­است. شلتوک رقم شیرودی در دو سطح رطوبتی 0.5±20 و 0.5± 17 درصد و مدت زمان­ بخاردهی 5، 10 و 20 دقیقه به صورت آزمایش فاکتوریل در قالب طرح پایه کاملاً تصادفی اجرا شد. نمونه­ ها با خشک ­کن تا رطوبت 0.5± 11 درصد خشک و با دستگاه ­های تبدیل آزمایشگاهی، به برنج سفید تبدیل شدند. خصوصیات کیفی برنج سفید حاصل با نمونه شاهد مقایسه شد. تغییرات مطلوبی در خصوصیات فیزیکوشیمیایی رقم شیرودی بخاردهی شده به وجود آمد که مطابق با تفییرات انبارمانی طبیعی بود. این تغییرات شامل کاهش مواد جامد از دست‌ رفته (0.05<p)، کاهش ویسکوزیته حداکثر و ویسکوزیته شکست (0.05<p)، افزایش سفتی برنج خام و پخته و افزایش راندمان برنج سفید سالم (0.05<p) بود. هر سه دمای ژلاتینه شدن افزایش (p<0.05) اما دمای آنتالپی تغییر چندانی نیافت. از نظر ظهور نقاط گچی، فرآیند بخاردهی تأثیر منفی (0.05<p) بر ظاهر برنج داشت. با افزایش مدت زمان بخاردهی، نقاط گچی گسترش ­یافت و پذیرش کلی رقم کم ­شد. پنج دقیقه مدت زمان بخاردهی برای شلتوک رقم شیرودی با هر رطوبت اولیه ­ای نتایج مطلوبی داشت.

تازه های تحقیق

Effect of Steam Curing of Shiroudi Paddy on Quality, Texture and Thermal Properties of Rice

 

A. Latifi and M. Esmaiili*

 

* Corresponding Author: Professor of Food Process Engineering, Faculty of Agriculture University of Urmia, Food Science & Technology Department. Urmia – Iran. E-mail: m.esmaiili@urmia.ac.ir

Received: 3 October 2018, Accepted: 19 February 2019

 

Abstract

Physicochemical properties of rice change during storage that is known as aging. It needs 3 to 6 months for aging to be completed. In this project, steaming of paddy was done as an accelerated aging method. Steam curing was done for the fresh Shiroudi paddy in two moisture levels (20 and 17%) for 5, 10 and 20 min at atmospheric pressure in factorial randomized design. Then it was dried until moisture content reached as low as 11%. The paddy de-husked and polished in laboratory milling. The physicochemical properties of milled rice were determined and compared with control one. Some desirable changes in quality, attributed to treatment of rice by steaming, were similar to what could be seen in naturally aged rice: decreasing in solid loss, peak and breakdown viscosity (p<0.05), increasing in hardness of raw and cooked rice and head rice yield (p<0.05). Steam curing increased (p<0.05) all three gelatinization temperatures but had no visible effect on enthalpy. But it had an adverse effect on appearance of rice. With increasing of steaming time, chalkiness had been expanded (p<0.05). So, five min. seaming time could be done practically for accelerated aging of any Shiroudi paddy with different initial moisture.

 

Keywords: Accelerated aging method, Cooking properties, Physicochemical properties, Rice aging

 

 

کلیدواژه‌ها

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