| تعداد نشریات | 287 |
| تعداد نشریات سازمان | 85 |
| تعداد شمارهها | 3,159 |
| تعداد مقالات | 35,108 |
| تعداد مشاهده مقاله | 50,527,190 |
| تعداد دریافت فایل اصل مقاله | 90,476,698 |
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 | ||
|
Anon. 2020. Agricultural Statistics. Planning and Economic affairs Deputy, Information and Communication Technology Center, Ministry of Agricultural-Jahad, Vol.1: Agronomical Productd, pp 116. Allahgholipour, M., Ali, A. J., Alinia, F., Nagamine, T., and Kojima, Y. 2006. Relationship between rice grain amylose and pasting properties for breeding better quality rice varieties. Plant Breed. 125(4): 357-362. Aziz, M. A. and Shafi. M. 1966. Quality in rice. Department of Agriculture West Pakistan, Technical Bulletin, 13: 50. Blakeney, A. B., Welsh, L. A. and Martin, M. 1994. Analytical methods for wheat starch amylase. In Proceedings of the 44th Australian Cereal Chemistry Conference, Australia, 275-278. Bonjour, E. L., Opit, G. P., Hardin, J., Jones, C. L., Payton, M. E., and Beeby, R. L. 2011. Efficacy of ozone fumigation against the major grain pests in stored wheat. Journal of Economic Entomology. 104(1):308-316. Boruch, M. L. 1985. Transformation of potato starch during oxidation with hypochlorite. Starch. 37 (3): 91-98. Dela Cruz, N. and Khush, G. S. 2000. Rice grian quality evaluation procedures. 15- 29. In: Singh.R.K: U.S. Singh and G. G. Khush (Eds). Aromatic Rices. 15-29 pp. Science Publisher Inc., Enfield, NH, USA. Fitzgerald, M. 2000. Production of Quality Rice in South Eastern Australia. Chapter 13. Grain Quality. Page 9. Gilani, A. 2010. Determination of tolerance mechanisms and physiological effect of heat stress on rice cultivars in Khouzestan. Ph. D. Thesis. (pp. 112). Agriculture and Natural Resources University of Ramin, Ahwaz, Iran. (In Persian). Habibi, F. 2006. Investigation of rice physical and chemical characteristics and factors affecting on cooking quality of rice varieties. Rasht. Rice Research Institute of Iran. Han, J. S., and Ahn, S. Y. 2002. Physicochemical properties of corn starch oxidized with sodium hypochlorite. Journal of. Korean Society. Food Science and Nutrition. 31(2): 189-195. Hardin, J. A., Jones, C. L., Bonjour, E. L., Noyes, R. T., Beeby, R. L., Eltiste, D. A., and Decker, S. 2010. Ozone fumigation of stored grain; closed-loop recirculation and the rate of ozone consumption. Journal of Stored Products Research. 46, 149–154. Hemansson, A. M. and Svegmark, K. 1996. Developments in the understanding of starch functionality. Trends Food Science and, Technology. 7(11): 345-353. Hiromoto, Y., Hisrose, T., Kuroda, M. and Yamaguchi, T. 2007. Comprehensive expression profiling of rice grain filling–related genes under high temperature using DNA microarray. Plant Physiology. 144(1): 258-277. IRRI. Standard Operating Procedure 20, Gelatinisation Temperature by Differential Scanning Calorimetry. Approval By: Melissa Fitzgerald, Date Approved: 2005. International Rice Research Institute. International Rice Research Institute. 1983. Annual Report for 1981. Los Banos, Laguna, Philippines, 265. Juliano, B. O. 1971. A simplified assay for milled rice amylose. Cereal Science Today. 16: 334-338, 340, 360. Juliano, B. O. 1982. International co-operative testing of the alkali digestibility values for milled rice. Starch. 34(1): 21-26. Juliano, B. O. 1985. Rice: Chemistry and Technology. The American Association of Cereal Chemists, Inc (AACC). Juliano, B. O., and Villareal, C. P. 1993. Grain Quality Evaluation of World Rices. International Rice Research Institute, Manila, Philippines. Khadre, M. A., Yuosef, A. E., and Kim, J. 2001. Microbiological aspects of ozone applications in food: a review. Journal of Food Science. 6(9): 1242–1252. Khush, C. S., Pauleand, C. M., and Dela Cruz, N. M. 1979. Rice grain quality evaluation and improvement at IRRI. In proc. Workshop on Chemical Aspects of Rice Grain quality, Los Banos, Philippines, International Rice Reseaarch Institute (IRRI): 21-31pp. Kumar, I. and Khush, G. S. 1986. Gene dosage effect of amylose content in rice endosperm. Japanese Journal of Genetics. 61(6): 559-568. Kush, G. S. 2002. The promise of biotechnology in addressing current nutritional problems in developing countries. Plant Nutrition. 52, 564-574. Little, R. R., Hilder, G. B. and Dawson, E. H. 1958. Differential effect of dilute alkali on 25 varieties of milled white rice. Cereal Chemistry. 35, 111-126. Li, M., Zhu, K.-X.,Wang, B.-W., Guo, X.-N., Peng,W., and Zhou, H. M. 2012. Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment. Food Chemistry. 135(4): 2163-2169. Mendez, F., Maier, D. E., Mason, L. J., and Woloshuk, C. P. 2003. Penetration of ozone into columns of stored grains and effects on chemical composition and processing performance. Journal of Stored Products Research. 39 (1): 33–44. Naito, S., and Takahara, H. 2006. Ozone contribution in food industry in Japan. Ozone- Science & Engineering. 28 (6): 425–429. Nur, M., Kusdiyantini, E., Wuryanti, W., Winarni, T.A., Widyanto, S.A. and Muharam, H. 2015. Development of Ozone Technology Rice Storage Systems (OTRISS) for Quality Improvement of Rice Production. Journal of Physics: Conference Series 622 (2015) 012029. Ong, M. H. and Blanshard, J.M.V. 1995. Texture determinants in cooked, parboiled rice. I: Rice starch amylose and the fine stucture of amylopectin. Journal of Cereal Science. 21(3): 251-260 Paterson, L., Mitchell, J. R., Hill, S. E., and Blanshard, J. M. V. 1996. Evidence for sulfite induced oxidative reductive depolymerization of starch polysaccharides. Carbohydrate Research. 292, 143-151. Rabiei, B., and S. Ali-Hossein Tayefeh. 2015. Evaluating of gene actions controlling grain cooking quality related traits in rice varieties. Cereal Research. 5(1): 17-31. Ramesh, M., Ali, Z. S. and Bhattacharya, K. R. 1999. Structure of rice and its relation to cooked rice texture. Carbohydrate Polymers. 38(4): 337-347. Ramezanpour, A., Pirdashti, H., Abdollahi Mobarhan, S. H., and Bahari Saravi, S. H. 2015. Investigation of the quality traits and their relationship with grain yield in promising lines of rice (Oryza sativa L.). Journal of Applied Crop Research. 28(107):8-16. (In Persian). Rosniyana, A., Rukunudin, I. H., and ShariffahNorin, S. A. 2006. Effects of milling degree on the chemical composition, physicochemical properties and cooking characteristics of brown rice. Journal of Tropical Agriculture and Food Science. 34(1): 37- 44. Rutenberg, M. W., and Solarek, D. 1984. Starch derivates: Production and uses, In Starch Chemistry and Technology, (Whistler, R. L., BeMiller, J. N., and Paschall, E. F., Eds.), Academic Press, Inc., Orlando, USA. pp. 311-388. Sabularse, V. C., Liuzzo, J. A., Rao, R. M., and Grodner, R. M. 1991. Cooking quality of brown rice as influenced by gammairradiation, variety and storage. Journal of Food Science, 56(1): 96 -8. Shahsavari Ahangar, A., Pirdashti, H., Esmaeili, M. A., Kazemitabar, S. K., and Zeinli, E. 2013. Cluster Analysis and Study of Quality Characteristics of 30 Rice (Oryza sativa L.) Genotypes. Journal of Crop Breeding. 5(12): 99-111. Tester, R. F. and Morrison, W. R. 1990. Swelling and gelatinization of cereal starches II. Waxy rice starches.Cereal Chemistry. 67(6): 558-563. Tiwari, B. K., Brennan, C. S., Curran, T., Gallagher, E., Cullen, P. J., and O’Donnell, C. P. 2010. Application of ozone in grain processing. Journal Cereal Science. 51(3): 248-255. USDA. 2019. United States of Department Agriculture. Foreign Agricultural Service. Office of Global Analysis. International Production Assessment Division. Washington, DC, USA. Wang, Y., Zhang, W., Shi, Y., and Wang,D. 2014. Effect of ozone treatment on physicichemical properties of waxy rice floor and waxy rice starch. International Journal of Food Science and Technology. 50(3): 744-749. Wu, J., Doan, H., and Cuenca, M. A. 2006. Investigation of gaseous ozone as an antifungal fumigant for stored wheat. Journal of Chemical Technology & Biotechnology, 81(7):1288-1293. Wurzburg, O. B. 1986. Converted starches, in Modified Starches: Properties and Uses (Ed. O. B. Wurzburg) CRC Press, Boca Raton, FL pp.18-38. Young, J. C., Zhu, H., and Zhou, T. 2006. Degradation of trichothecene mycotoxins by aqueous ozone. Food and Chemical Toxicology. 44(3): 417-424. Zakaria, S., T. Matsuda, S. Tajima and Y. Nitta. 2002. Effect of high temperature at ripening stage reserve accumulation in seed in some rice cultivars. Plant Production Science. 5(2): 160-168. | ||
|
آمار تعداد مشاهده مقاله: 590 تعداد دریافت فایل اصل مقاله: 387 |
||