مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

تاثیر دمای غوطه‌وری و زمان بخاردهی بر خواص کیفی و بازارپسندی برنج نیم‌جوش ( رقم شیرودی)

نوع مقاله : پژوهشی اصیل

نویسندگان
1 دپارتمان مهندسی بیوسیستم، دانشگاه علوم کشاورزی و منابع طبیعی ساری
2 دپارتمان مهندسی ماشین‌های کشاورزی، دانشکده کشاورزی و منابع طبیعی مغان، دانشگاه محقق اردبیلی
10.48311/fsct.2026.81622.0
چکیده
در این پژوهش اثر دمای غوطه­ وری و زمان‌ بخاردهی بر خواص کیفی، راندمان تبدیل، خواص پخت و بازارپسندی برنج نیم­ جوش رقم شیرودی مورد بررسی قرارگرفت. بدین منظور، شلتوک در سه سطح دمایی 55، 65، 75 درجه سانتی­گراد غوطه ­ور شده و در دمای 100درجه سانتی­گراد طی زمان‌های10،5و 15دقیقه بخاردهی گردید. نمونه‌ها در آون با دمای30 درجه خشک شده و طی فرایند پوست ­کنی به برنج سفید تبدیل شدند. راندمان برنج سالم،کیفیت رنگ، مشاهده تغییرات ساختار درونی برنج با میکروسکوپ الکترونی (SEM)، خواص فیزیکی وکیفیت پخت برنج نیم ­جوش مورد بررسی قرارگرفت و با برنج غیر­نیم­ جوش مقایسه­ گردید. نتایج نشان داد که راندمان برنج سالم در فرایند نیم ­جوش با % 24/83 در مقایسه با نمونه غیر­نیم­جوش با میزان % 58/65  ب­طور معنی‌داری (p<0.01) افزایش ­یافت. بیشترین راندمان برنج در دمای غوطه­وری 65 درجه و زمان بخاردهی 15دقیقه ب­دست­ آمد. با افزایش دمای غوطه­وری و زمان بخاردهی، روشنایی برنج نیم­جوش­ کاهش و ارزش رنگ افزایش یافت. برنج نیم­جوش­ در دمای غوطه­وری 55 درجه و زمان بخاردهی 5 دقیقه، بالاترین شدت روشنایی و کمترین ارزش رنگ را نسبت به بقیه تیمارها داشت. با افزایش دمای غوطه­وری و زمان بخاردهی، میزان جذب آب، زمان پخت و نسبت انبساط حجمی برنج نیم­جوش کاهش­ی افت بطوری­که بیشترین مقدار این پارامترها مربوط به برنج غیر­نیم­جوش بود. با مشاهده حاصل از (SEM) به­راحتی می­توان نتیجه­ گرفت که فرایند نیم­جوش­کردن موجب افزایش راندمان تبدیل می­شود و این بدلیل پیوستگی و اتصال گرانو­ل­های نشاسته می­باشد. افزایش دمای غوطه­وری، باعث افزایش انبساط طولی و کاهش تخلخل بین گرانول­های نشاسته می­شود، بطوری­که مولکول­های آب فضای کافی برای قرارگیری بین آن­ها نخواهندداشت و نشان می­دهد با افزایش دمای غوطه­وری، نسبت افزایش­ حجم کاهش پیدا­می­کند. در ارزیابی‌، ارزیاب­ها طعم، بافت و بلندی قد برنج پس­از پخت را دوست­ داشتند؛ اما رنگ و مخصوصا بوی نامطبوع برنج نیم­ جوش راضی­کننده نبود.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

The effect of soaking temperature and time on the qualitative and marketability of parboiled rice

نویسندگان English

Kimia Babazadeh zeidi 1
S. Jafar Hashemi 1
Ebrahim Taghinezhad 2
1 Department of biosystem Engineering , Sari University of Agricultural Sciences and Natural Resources
2 Department of Mechanical Engineering biosystem, Moghan Agricultural Faculty, University of Mohaghegh Ardebili
چکیده English

This research aims to examine the effects of soaking temperature and steaming time on the qualitative properties, head rice yield, cooking properties, and marketability of parboiled rice of Shiroudi variety. The paddy was soaked at three temperatures of 55, 65, and 75°C and then steamed at 100°C for 5, 10 and 15 min. The samples were dried in an oven at 30°C and then hulled. Physical properties, color quality, head rice yield, internal structure, and cooking quality of parboiled rice were measured and compared. The results showed that head rice yield increased significantly (p<0.01) in the parboiled process by about 83.24% compared to non-parboiled rice by about 58.65%. The highest head rice yield was obtained at 65°C soaking temperature and 15 min steaming time treatment. By increasing the soaking temperature and steaming time, the lightness of the rice decreased and the color value increased. Parboiled rice at 55°C soaking temperature had the highest lightness and lowest color value than other treatments. By increasing the soaking temperature and steaming time, the amount of water uptake ratio, cooking time, and volume expansion of parboiled rice decreased. By considering microscopic (SEM) results, it can be found that the parboiled process could be able to increase the head rice yield. It was due to the cohesion of starch granules together. Increasing of soaking temperature and be a major cause of more longitudinal expansion and porosity reduction of starch granules as the water molecules do not have enough space to locate between them. The volume expansion ratio decreased by increasing the soaking temperature. The panel test results showed that the panelist liked the taste, texture, and cooking expansion of the rice after cooking, but the color and especially the odor of parboiled rice were not satisfied.

کلیدواژه‌ها English

Cooking quality
HRY
Parboiled rice
Rice color
Scanning electron microscopy
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