تاثیر تیمارهای مختلف دمایی در فرآیند اکستروژن بر خصوصیات کیفی سبوس دو رقم برنج طارم و خزر

نویسندگان
1 گروه علوم و صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی ساری
2 عضو هیئت علمی گروه صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی ساری
چکیده
در این تحقیق اقدام به مطالعه اثرات فرآیند اکستروژن (در دماهای 120 و 140 درجه سانتی گراد) بر میزان چربی، خاکستر، پروتئین، فیبر و اسید فیتیک در سبوس برنج دو رقم طارم و خزر شد. طبق نتایج به صورت خلاصه می توان گفت، فرآیند اکستروژن به صورت چشمگیری باعث کاهش میزان اسید فیتیک شد و در این رابطه دمای 120 درجه کارآمدتر بود بطوریکه باعث کاهش در حدود 53 و 52 درصد بترتیب در ارقام طارم و خزر گردید. میزان پروتئین و خاکستر کل با عملیات اکستروژن تغیر معنی داری نشان نداد، در حالی که شاهد افزایش فیبر خام و درصد چربی در سبوس بودیم. در واقع فرآیند اکستروژن ضمن کاهش میزان ترکیب ضد تغذیه ای اسید فیتیک از طریق کمک به آزاد سازی روغن، راندمان استخراج روغن را نیز بهبود بخشید. علاوه بر اینکه تاثیر چشمگیری بر روی میزان پروتئین سبوس برنج نیز نداشت.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Effect of Different Thermal Treatments in The Extrusion Process on Bran Qualitative Characteristics of Two Kinds of Tarom and Khazar Rice

نویسندگان English

Seyed Mahdi Hosseini Bahri 1
reza esmaeilzadeh kenari 2
Zeynab Raftani Amiri 1
1 Department of Food Sience & Technoloy, Sari Agricultural Siences and Natural Resources University(SANRU)
2 Department of Food Sience & Technoloy, Sari Agricultural Siences and Natural Resources University(SANRU)
چکیده English

In this research, the effects of extrusion process ( at 120 c° and 140 c° ) on amount of fat, ash, protein, fiber and phytic acid in bran of two kinds of tarom and khazar rice are studied. According to the results, it can be summarized announced, the extrusion process significantly reduced the amount of phytic acid and temperature of 120 c° was more efficient and it caused a decrease of phytic acid about 53% and 52% in tarom and khazar rice cultivars, respectively. Amount of protein and total ash did not change significantly with extrusion, while we found an increase in fiber and fat percentage in bran. In fact, the extrusion process reduces the anti-nutritional composition such as phytic acid by helping to release oil and also improved the oil extraction efficiency. In addition, it did not have a significant effect on the protein content of bran of rice.

کلیدواژه‌ها English

Extrusion
Termal treatment
Bran of rice
Phytic acid
Qualitative characteristics
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