بررسی ویژگیهای پخت در برنج غنی سازی شده با اسید فولیک

نویسندگان
نازنین عموپور 1
ماندانا طایفه 2
فاطمه حبیبی 3
سیدمصطفی صادقی 4
1 دانشجو
2 هیات علمی
3 استادیار پژوهشی موسسه تحقیقات برنج
4 دانشیار گروه زراعت واصلاح نباتات دانشگاه آزاد اسلامی واحد لاهیجان، لاهیجان، ایران
چکیده


اسید فولیک یکی از نیازهای روزانه بدن بوده و ماده­ای است که با شرکت در برخی از اعمال حیاتی بدن و با مصرف درست آن می­توان در دوران جنینی و بزرگسالی از ابتلا به بعضی از بیماریها جلوگیری کرد. غنی­سازی روشی است که در آن مقدار مشخصی از ماده­ی لازم بصورت دایم وارد ماده غذایی مورد نظرگردیده و مصرف آن، نیاز روزانه بدن را رفع می­نماید. با توجه به میزان مصرف بالای برنج در سطح جامعه، برنج به عنوان بستر مناسبی برای غنی­سازی انتخاب شد. مقادیر 0 و 4/0 و 8/0 و 2/1 گرم اسیدفولیک به 300 گرم شلتوک برنج رقم هاشمی اضافه و با استفاده از فرآیند پاربویل یا نیم جوش، غنی­سازی انجام شد. پس از پوست­گیری و سفید کردن، اثر افزایش غلظت اسید فولیک بر خواص کیفی و پخت برنج قهوه­ای و سفید بررسی شد. بیشترین و کمترین مقدار میزان آمیلوز با توجه به مقدار اسید فولیک در برنج سفید با برنج قهوه­ای متفاوت بود. نتایج نشان داد که با افزایش اسید فولیک، میزان آمیلوز در دانه کاهش یافته و میانگین نمره ژلاتینه شدن در تیمارهای با اسید فولیک (72/5) بطور معنی­داری بیشتر از تیمارهای بدون اسید فولیک (5/5) بود. براساس این نتیجه استفاده از اسید فولیک باعث افزایش معنی­دار نمره ژلاتینه شدن در برنج گردید که، موجب کاهش درجه حرارت ژلاتینی و کاهش مدت زمان پخت شد.
کلیدواژه‌ها
اسید فولیک
غنی سازی
برنج پاربویل
پخت برنج سفید و قهوه ای

موضوعات

عنوان مقاله English

Investigating the Baking Characteristics in Folic Acid Enriched Rice

نویسندگان English

nazanin amopour 1
mandana tayefe 2
fateme habibi 3
1 student
2 scientific member
3 assistant professor of rice research institue
چکیده English

Folic acid is one of the daily needs of body, and a substance that, by participating in some of the vital functions of the body and with proper consumption, we can prevent certain diseases in the embryonic and adolescence period. Enrichment is a method in which a specific amount of a substance from necessary material enters the intended diet and it supplies daily body intake. Regarding the high level of rice consumption in the community, rice was chosen as a suitable substrate for enrichment. The amount of 0, 0.4, 0.8 and 1.2 gr of folic acid was added to 300 gr of rough rice cultivar Hashemi and the enrichment was performed using a parabolic or semi-boiling process. After peeling and whitening, the effect of increasing the concentration of folic acid on the qualitative properties and cooking of brown and white rice was studied. The highest and lowest amount of amylose was different in white and brown rice regarding the amount of folic acid. The results showed that with increasing folic acid, the amount of amylose in the grain decreased and the mean gelatinization score in folic acid treatments (5.72) was significantly higher than folic acid-free treatments (5.5). Based on this result, the use of folic acid significantly increased the gelatinization score in rice which reduced the temperature of the gelatinization and reduced the cooking time as well.

کلیدواژه‌ها English

Folic acid
Enrichment
Parboil rice
White and brown rice
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مجله علوم و صنایع غذایی ایران
دوره 16، شماره 87
اردیبهشت 1398
صفحه 317-325