کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5144412 | 1496863 | 2018 | 36 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Physicochemical properties of germinated dehulled rice flour and energy requirement in germination as affected by ultrasound treatment
ترجمه فارسی عنوان
خواص فیزیکی و شیمیایی آرد برنج جوانه زده شده و انرژی مورد نیاز در جوانه زنی تحت تأثیر درمان اولتراسوند
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کلمات کلیدی
GRRESEMGBRParboilingRVAgamma-aminobutyric acid - اسید گاما آمینو بوتیریکRed rice - برنج سرخBrown rice - برنج قهوه ایGerminated brown rice - برنج قهوه ای جوانه زدهrapid visco analyzer - تجزیه کننده ویسکوز سریعGermination - جوانه زنیFalling Number - شماره افتادنUltrasound - فراصوتEnergy consumption - مصرف انرژیEnvironmental Scanning Electron Microscopy - میکروسکوپ الکترونیک اسکن الکترونیکpeak viscosity - ویسکوزیته حداکثرfinal viscosity - ویسکوزیته نهاییGABA - گابا
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی (عمومی)
چکیده انگلیسی
Limited data are published regarding changes in the physicochemical properties of rice flours from germinated de-hulled rice treated by ultrasound. This work was undertaken to evaluate the effect of ultrasound treatment (25â¯kHz, 16â¯W/L, 5â¯min) on starch hydrolysis and functional properties of rice flours produced from ultrasound-treated red rice and brown rice germinated for up to 36â¯h. Environmental Scanning Electron Microscopy (ESEM) microimages showed that the ultrasound treatment altered the surface microstructure of rice, which helped to improve moisture transfer during steam-cooking. The flours from sonicated germinated de-hulled rice exhibited significantly (pâ¯<â¯.05) enhanced starch hydrolysis, increased the glucose content, and decreased falling number values and viscosities determined by a Rapid Visco Analyzer. The amylase activity of the germinating red rice and brown rice displayed different sensitivity to ultrasonic treatment. The ultrasonic pre-treatment resulted in a significant reduction in energy use during germination with a potential to further reduce energy use in germinated rice cooking process. The present study indicated that ultrasound could be a low-power consumption method to modify the rheological behavior of germinated rice flour, as well as an efficient approach to improve the texture, flavor, and nutrient properties of steam-cooked germinated rice.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Ultrasonics Sonochemistry - Volume 41, March 2018, Pages 484-491
Journal: Ultrasonics Sonochemistry - Volume 41, March 2018, Pages 484-491
نویسندگان
Junzhou Ding, Gary G. Hou, Mengyi Dong, Shanbai Xiong, Siming Zhao, Hao Feng,