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ارزیابی تأثیر گاز ازن بر ویژگیهای کیفی برنج (رقم فجر) | ||
| تحقیقات مهندسی صنایع غذایی | ||
| مقاله 9، دوره 21، شماره 1 - شماره پیاپی 72، مرداد 1401، صفحه 119-138 اصل مقاله (1.43 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2022.354542.1307 | ||
| نویسندگان | ||
| علیرضا قدس ولی* ؛ جلال محمدزاده | ||
| استادیار پژوهشی بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان گلستان، سازمان تحقیقات، آموزش و ترویج کشاورزی، گرگان، ایران | ||
| چکیده | ||
| برنج (Oryza sativa L) پس از گندم دومین غله مهم در دنیا به حساب میآید. دانه برنج و فرآوردههای بهدست آمده از آن تقریباً 40 درصد غذای مورد نیاز نیمی از مردم جهان را تشکیل میدهند. به منظور جایگزینی روشهای نوین و کم خطر در انبار کردن دانههای غلات همراه با حفظ کیفیت آن، در این تحقیق اثر غلظت گاز ازن و مدت زمان ازندهی روی برخی ویژگیهای دانۀ برنج واریتۀ فجر بررسی شد. این ویژگیها عبارت بودند از: مدت زمان پخت، میزان از دست دادن مواد جامد، جذب آب، مقدار آمیلوز، وزن برنج پخته، نسبت طویل شدن دانه، نمرۀ ژلاتینه شدن و انبساط حجمی پس از طی یک دوره چهار ماهه نگهداری. در این بررسی، از طرح کاملاً تصادفی در قالب آزمایشات فاکتوریل 4×4 با چهار سطح غلظت گاز ازن (صفر پی.پی.ام ، 25 پی.پی.ام،50 پی.پی.ام و 75 پی.پی.ام) و چهار سطح مدت زمان ازندهی (7، 5، 3 و 1 روز) استفاده شد. نتایج این تحقیق نشان داد که غلظت گاز ازن تأثیر معنیدار 0.01)>(P بر تمامی ویژگیهای پخت دانۀ برنج مورد آزمایش بهجز میزان انبساط حجمی، افزایش طول دانه، مدت زمان پخت، نمرۀ ژلاتینه شدن و مقدار آمیلوز دارد بهطوریکه بیشینۀ وزن برنج پخته (13.12 گرم)، جذب آب (8.12 گرم)، افت وزنی مواد جامد (0.59 گرم)، افزایش طول دانه یا میزان ری آمدن (1.428) (با اختلاف معنیدار (0.05>P) بهترتیب در غلظتهای صفر پی.پی.ام ، 25 پی.پی.ام،50 پی.پی.ام و 75 پی.پی.ام و در مورد مدت زمان پخت (11.71 دقیقه)، نمرۀ ژلاتینه شدن (2.63) و میزان آمیلوز (23.24 درصد) (بدون اختلاف معنیدار (0.05>P) بهترتیب در غلظتهای 25 پی.پی.ام، 50 پی.پی.ام و 75 پی.پی.ام مشاهده شد. ویژگیهای انبساط حجمی (0.05>P) میزان مواد جامد و میزان آمیلوز (0.01>P) تحت تأثیر معنیدار تیمار مدت زمان ازندهی بودند بهطوریکه بیشینۀ انبساط حجمی (4.16)، افت وزنی مواد جامد (0.613 گرم)، و میزان آمیلوز (24.80 درصد) بهترتیب در 1، 3 و 1 روز اتفاق افتاد. با توجه به اثر متقابل غلظت گاز ازن× مدت زمان ازندهی توصیه میشود که برای انیار کردن دانۀ برنج، ازندهی با غلظت 25 پی.پی.ام. به مدت 5 روز استفاده شود زیرا با اختلاف معنیدار (0.01>P) دارای بیشینۀ وزن برنج پخته (11.51 گرم) و میزان جذب آب (10.11 گرم) بدون تأثیر معنیدار (0.01>P) روی سایر ویژگیهاست. | ||
| کلیدواژهها | ||
| ازندهی؛ برنج؛ میزان آمیلوز؛ نمرۀ ژلاتینه شدن؛ ویژگیهای پخت | ||
| عنوان مقاله [English] | ||
| Evaluation of the Effect lf Ozone Gas on Quality Characteristics of Rice Grain (Var. Fajr) | ||
| نویسندگان [English] | ||
| Alireza Ghodsvali؛ Jalal Mohamadzadeh | ||
| Associate Professor, Agricultural Engineering Research Department, Golestan Agricultural and Natural Resources Research and Education Center, AREEO, Gorgan, Iran. | ||
| چکیده [English] | ||
| Rice (Oryza sativa L.) is the second most important cereal after the wheat crop in the world. Rice grains and their products make up about 40% of the food needed by half of the world population. To replace new and low-risk methods in grain storage while maintaining its quality, in this study, the effects of ozone gas concentration and exposure time after a four-months storage period on some characteristics of Fajr Var. rice including cooking time, loss of solids, Water absorption, amylose content, the weight of cooked rice, cooked grain elongation ratio, gelatinization score and volumetric expansion) using a completely randomized design in (4×4) factorial experiments with four levels of ozone concentration (i.e. 0, 25, 50 and 75 ppm) and four levels of exposure time (i.e. 1, 3, 5 and 7 days) with three replications were examined. The results showed that the ozone gas concentration had a significant effect at the (P<0.01) on all cooking characteristics of rice grain except volumetric expansion, cooked grain elongation, cooking time, gelatinization score and amylose content. The maximum weight of rice cooked (13.12 g), water absorption (8.12 g), loss of solids (0.59 g), cooked grain elongation (1.428) with a significant difference (P <0.05) occurred at concentrations of 0, 25, 50 and 75 ppm, respectively. In addition, there was no significant difference (P <0.05) for the cooking time (11.71 min), gelatinization score (2.63) and amylose content (23.24%) with the ozone concentrations (50, 75 and 25 ppm), respectively. The volumetric expansion characteristics (P<0.05), the content of solids and the amount of amylose (P <0.01) were significantly affected by the duration of treatment, so that the maximum volumetric expansion (4.16), weight loss of solids (0.613 g), and the rate of amylose (24.80%) were observed at 1, 3 and 1 day, respectively. Therefore, regarding the interaction between ozone gas concentration and exposure time, it was recommended to the storage of rice grain ozonation with 25 ppm for five days must be used because of having a maximum weight of boiled rice (11.51 gr) and water absorption (10.11 gr) with significant differences (p< 0.01), and no significant effects (p< 0.01) on the other characteristics. | ||
| کلیدواژهها [English] | ||
| Amylose content, Cooking characteristics, Gelation score, Ozonation, Rice | ||
| مراجع | ||
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