کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8877406 | 1624123 | 2016 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Relationship Between Degree of Starch Gelatinization and Quality Attributes of Parboiled Rice During Steaming
ترجمه فارسی عنوان
رابطه بین درجه ژلاتینه شدن نشاسته و ویژگی های کیفیت برنج پاروبیده شده در زمان بخار شدن
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم کشاورزی و بیولوژیک (عمومی)
چکیده انگلیسی
Paddy rice samples were parboiled by soaking at 65 °C for 180 min and steaming at 96 °C for 2-10 min, and then dried to achieve the final moisture content of 11% ± 1%. The degree of starch gelatinization (DSG) and several quality attributes (head rice yield (HRY), color value and hardness) of parboiled rice were measured. Results showed that DSG (46.8%-77.9%), color value (18.08-19.04) and hardness (118.6-219.2 N) all increased following steaming. In contrast, the HRY increased (64.8%-67.1%) for steaming times between 2-4 min but decreased (67.1%-65.0%) for steaming times between 4-10 min. Linear relations between DSG and color value (R2 = 0.87), and DSG and hardness (R2 = 0.88) were observed. The suitable DSG of parboiled rice leading to the highest HRY was found to be 62.5%, obtained following 4 min of steaming.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Rice Science - Volume 23, Issue 6, November 2016, Pages 339-344
Journal: Rice Science - Volume 23, Issue 6, November 2016, Pages 339-344
نویسندگان
Ebrahim Taghinezhad, Mohammad Hadi Khoshtaghaza, Saeid Minaei, Toru Suzuki, Tom Brenner,