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اثر بخاردهی شلتوک بر مقاومت خمشی و کیفیت تبدیل برنج رقم پر محصول | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 19، شماره 2 - شماره پیاپی 69، دی 1399، صفحه 43-56 اصل مقاله (907.53 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2019.126280.1220 | ||
| نویسندگان | ||
| کبری تجددی طلب* 1؛ فتانه علی‌پناه2؛ احمد شهیدی3 | ||
| 1استادیار علوم و صنایع غذایی، موسسه تحقیقات برنج کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، رشت، | ||
| 2دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی، آمل، ایران | ||
| 3دانشیار گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی، آمل، ایران | ||
| چکیده | ||
| بخاردهی، روش کوتاه شده‌ای از فرآیند نیم‌جوش‌کردن (پاربویلینگ) است که به‌منظور ارتقای کیفی برنج به کار می‌رود. به‌منظور بررسی اثر بخاردهی بر مقاومت خمشی، درصد برنج سالم و رنگ برنج رقم گوهر از آزمایش دو فاکتوره در قالب طرح کاملاً تصادفی استفاده شد. در این مطالعه، دو فاکتور مورد بررسی شامل رطوبت اولیة شلتوک در سه سطح (14، 17 و 20 درصد بر مبنای وزن مرطوب) و مدت‌زمان بخاردهی در پنج سطح (بدون بخاردهی، بخاردهی در فشار اتمسفر، به مدت 5، 10، 20 و 30 دقیقه) بود. نتایج بررسی نشان داد با افزایش مدت‌زمان بخاردهی از 5 دقیقه به 30 دقیقه مقاومت خمشی از 24.3 به 31.4 مگاپاسکال برای شلتوک با رطوبت اولیة 17 درصد و از 24.8 به 32.2 مگاپاسکال برای شلتوک با رطوبت اولیه 20 درصد افزایش می‌یابد. در هر دو رطوبت اولیة شلتوک (17 و 20 درصد)، عملیات بخاردهی به مدت 30 دقیقه برنج سالم را به ترتیب 47.53 و 49.09 درصد نسبت به شاهد افزایش داد. درجة سفیدی برنج کاهش و شاخص زردی (b) افزایش یافت. با توجه به تغییرات رنگ، می‌توان بخاردهی به مدت 10 دقیقه را برای شلتوک با رطوبت اولیة 1±20 درصد و بخاردهی به مدت 20 دقیقه را برای شلتوک با رطوبت اولیه 1±17 درصد برای رقم پر محصول گوهر پیشنهاد کرد. | ||
| کلیدواژه‌ها | ||
| بخاردهی؛ مقاومت خمشی؛ رقم پرمحصول؛ برنج سالم | ||
| عنوان مقاله [English] | ||
| Effect of Steaming on Bending Strength and Milling Quality of High Yield Rice Variety | ||
| چکیده [English] | ||
| Steaming is a shortened method of processing that is applied to improve the quality of rice. A two factorial experiment in completely randomized design (CRD) was used to investigate the effects of steaming on bending strength, head rice percentage and color of Gohar rice variety. In this study, two selected factors were as follows: initial moisture content (IMC) at 3 levels (14, 17, 20 percent, wet basis) and steaming duration at 5 levels: without steaming (control) and steaming in atmospheric pressure with duration of 5, 10, 20 and 30 min. The results showed that with increasing the steaming duration from 5 to 30 min, bending strength increased from 24.3 Mpa to 31.4 Mpa for paddy with IMC of 17% and from 24.8 to 32.2 Mpa for paddy with IMC of 20%. In both IMC (17 and 20 %), steaming for 30 min led to increase head rice, 47.53% and 49.09 % respectively, compared to control. Rice whiteness decreased and rice yellow index (b) increased. Regarding color changes and for Gohar, the high yield rice variety, steaming for 10 min can be proposed for paddy with IMC of 20±1% and 20 min for paddy with IMC of 17±1%. | ||
| کلیدواژه‌ها [English] | ||
| Steaming, bending strength, high yield variety, head rice | ||
| مراجع | ||
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